MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202641092734 A) filed by National Institute Of Food Technology, Entrepreneurship And on July 30, 2026, for Calcium-Alginate Encapsulated Coffee Caviar Composition With Coffee-Derived Stabilizing Solution And Methods Of Preparation And Preservation.
Inventors include Dr. V. Chandrasekar; Nandana M; Subhasri D; and Suruthi M V.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: The present disclosure relates to a calcium-alginate encapsulated coffee caviar composition (100) comprising a plurality of calcium-alginate encapsulated coffee caviar beads (102) and a coffee-derived stabilizing solution (108). Each coffee caviar bead (102) comprises a coffee-containing phase (104) retained within a calcium-alginate gel region (106) formed through ionic crosslinking between alginate and calcium ions. The coffee-derived stabilizing solution (108) comprises coffee extract, 8% w/v sugar, 0.1% w/v citric acid, 0.05% w/v ascorbic acid, 0.1% w/v sunflower lecithin and 0.5% w/v gum Arabic. The coffee caviar beads (102) form a discrete bead phase immersed in a continuous liquid storage phase formed by the coffee-derived stabilizing solution (108). Continued contact between the coffee-derived stabilizing solution (108) and the calcium-alginate gel region (106) limits coffee-aroma loss and maintains structural integrity of the coffee caviar beads (102) during storage.
Disclaimer: Curated by HT Syndication.
