MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202611071557 A) filed by Sharda University on June 09, 2026, for Low-Fat Functional Dairy-Based Spread Composition And Preparation Method Thereof.
Inventors include Dr. Aditi Rikhari; Dr. Akansha; Dr. Vandana Singh; Purvi Gupta; and Dr Neelesh Maurya.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: ABSTRACT Disclosed herein is a composition (100) for preparing a low-fat functional dairy-based spread, the composition (100) comprises a hung skim milk curd (102) present in 25% to 35% w/w and provides a probiotic-rich low-fat dairy base, a plant-derived leaf powder (104) present in 0.1% to 1% w/w and provides antioxidant and functional properties, a sweet potato flour (106) present in 5% to 10% w/w and provides dietary fibre, natural sweetness, and textural stability, a plurality of pumpkin seeds (108) present in 5% to 10% w/w and provides nutritional enrichment, texture enhancement, and antioxidant activity, a plurality of herbs (110) present in 20% to 30% w/w and provides flavour enhancement, aroma improvement, and bitterness masking, a plurality of spices (112) present in 2% to 7% w/w and provides flavour balancing and sensory improvement, a natural acidic medium (114) present in 5% to 10% w/w and provides acidity regulation and microbial stability.
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