MUMBAI, India, July 30 -- Intellectual Property India has published a patent application (202631081658 A) filed by Chef Soumendu Mukhopadhyay on July 02, 2026, for Botanical Bhapa Doi Composition Enriched With Hibiscus, Butterfly Pea Flower And Mango Ginger Extracts For Improved Sensory And Functional Properties.
Inventor includes Chef Soumendu Mukhopadhyay.
The application for the patent was published on July 24, 2026, under issue no. 30/2026.
Abstract: The present invention discloses a botanical Bhapa Doi composition enriched with hibiscus, butterfly pea flower and mango ginger extracts for improved sensory and functional food properties. The composition comprises a fermented dairy base, a milk-solid enrichment component, a sweetening component, hibiscus extract, butterfly pea flower extract and mango ginger extract in controlled proportions. Hibiscus provides a floral-tart note and red-pink colour, butterfly pea flower provides a blue- violet botanical colour profile, and mango ginger provides a mango-like aromatic rhizome note. The extracts are filtered, standardized and blended with the dairy base to reduce graininess, colour inconsistency, curdling and flavour imbalance during steaming. The composition may be prepared as a uniform, layered or marbled steamed dessert and may be used for domestic preparation, restaurant service, institutional catering and chilled packaged dessert applications. The invention provides a clean- label dairy dessert having natural botanical colour, smooth set texture, balanced sweetness and distinctive floral-rhizome sensory character. Accompanied Drawing [FIGS. 1-2]
Disclaimer: Curated by HT Syndication.
