MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611066093 A) filed by Nims University Rajasthan, Jaipur on May 26, 2026, for Plant Based Functional Confectionery Composition.
Inventors include Diksha; and Dr. Damini Soni.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: A plant-based functional confectionery composition (100) comprising a pseudo cereal flour base, an adaptogenic cognitive blend, a lipid-protein matrix of nutritive kernels, a natural binding agent, and a moisture-barrier coating comprising cocoa solids and cocoa butter. The adaptogenic cognitive blend comprising Ashwagandha and Brahmi bioactives is encapsulated or dispersed within a cocoa- lipid matrix to mask bitterness and improve stability and bioavailability of thermolabile bioactives. The composition is prepared under controlled low-temperature conditions below 45°C to minimize degradation of sensitive phytoconstituents while improving texture, shelf stability, and consumer acceptability. The invention further provides a process involving roasting, particle-size optimization, lipid-mediated dispersion, homogeneous dough formation, shaping, and controlled cooling to obtain truffles, bars, or bite-sized nutraceutical confectionery units suitable for dietary supplementation and wellness applications.
Disclaimer: Curated by HT Syndication.
