MUMBAI, India, Nov. 2 -- Intellectual Property India has published a patent application (202641125687 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on October 21, 2026, for A Method For Preparing Texturized White Sesame Protein By Ultrasound Extraction, Freeze-Structuring, Crosslinking And Freeze-Drying.
Inventors include Dr. Ashish Rawson; and Sushmithasri R.
The application for the patent was published on October 30, 2026, under issue no. 44/2026.
Abstract: The present disclosure proposes a method for preparing a texturized white sesame protein product from defatted white sesame oil cake. The method includes alkaline dispersion of the oil cake, ultrasound-assisted extraction, centrifugation, acidic precipitation, washing, neutralization, and drying to obtain white sesame protein isolate. The isolate is combined with sodium alginate and an aqueous medium to form a protein slurry, which is introduced into moulds and subjected to directional freezing to form anisotropic, porous, fibrous channels. The freeze-structured protein matrix is contacted with calcium lactate to crosslink sodium alginate, followed by a second freezing treatment and freeze-drying. The resulting product retains the fibrous porous structure and exhibits improved structural integrity, water-holding capacity, texturization characteristics, protein functionality, and storage stability, while avoiding conventional extrusion-based texturization for diverse plant-based food applications.
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