MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202641070883 A) filed by Jubin J Kurichiyil; Antony N P; and Varsha Paul on June 08, 2026, for Electrolyte-Rich Low-Calorie Vegan Mayonnaise Composition Based On Pasteurized Tender Coconut Water And Gelatinized Rice Starch With Natural Preservation System.
Inventors include Jubin J Kurichiyil; Antony N P; and Varsha Paul.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: The present invention relates to a low-calorie, electrolyte-rich vegan mayonnaise composition formulated using pasteurized tender coconut water as a primary aqueous phase. The composition comprises 50–60% tender coconut water, 5–10% gelatinized rice starch as a natural structuring agent, 3–6% plant-derived oil including rice bran oil, and 3–6% coconut milk powder, along with a synergistic hydrocolloid system comprising xanthan gum and guar gum for viscosity and emulsion stability. The formulation further includes natural antimicrobial and flavoring agents such as garlic powder and thermally processed chili extract, combined with coconut-derived vinegar for pH control and preservation. The product is free from added sugars, synthetic emulsifiers, and animal-derived ingredients, providing a fully plant-based alternative to conventional mayonnaise. The invention delivers a stable, homogeneous emulsion with reduced fat content and an energy value below 200 kcal, while retaining desirable sensory properties. It is enriched with natural electrolytes including potassium, calcium, magnesium, and trace minerals inherent to coconut water. The composition exhibits an extended shelf life of up to six months under sealed ambient conditions and one month under refrigerated conditions after opening. The product is suitable for daily consumption across age groups, including individuals with nutritional deficiencies, offering both functional and dietary benefits.
Disclaimer: Curated by HT Syndication.
