MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611067055 A) filed by Nims University Rajasthan on May 28, 2026, for Dessert Formulation And Process Thereof.
Inventors include Drishti Lalwani; and Dr. Damini Soni.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: The present invention relates to a vegan frozen dessert product (100) and a process (200) for preparing the same. The composition of matter comprises germinated amaranth milk (101), nut paste (102), functional starches (103), which are makhana powder (103a) and jackfruit seed powder (103b), a prebiotic stabilizer (104), which is Tragacanth gum, a sweetening agent (105), and a flavouring agent (106). The germinated amaranth increases the bioavailability of proteins, and Tragacanth gum and jackfruit seed powder create a natural stabilizing mixture without artificial emulsifiers. The process for preparing the vegan frozen dessert composition comprises germination (201), extraction (202), blending (203), incorporation (204), homogenization (205), pasteurization (206), resting (207), and freezing (208). The present invention is particularly useful for preparing high-protein vegan frozen desserts for health-conscious and lactose-intolerant consumers.
Disclaimer: Curated by HT Syndication.
