MUMBAI, India, Oct. 26 -- Intellectual Property India has published a patent application (202641123668 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on October 15, 2026, for Process For Formation Of Plant-Based Quaternary Biopolymer Network For Ready-To-Cook Food System.
Inventors include Dr. V Hema; Harish S; Dr. E. Arunkumar; Dr. N. Venkatachalapathy; and Dr. S. Shanmugasundaram.
The application for the patent was published on October 23, 2026, under issue no. 43/2026.
Abstract: The present disclosure proposes a quaternary biopolymer composition (100) for ready-to-cook food comprising Mappillai Samba red rice flour (102) and a pre-formed freeze-dried zein-pea protein-guar gum complex (104). The zein-pea protein-guar gum complex (104) comprises zein (106), pea protein isolate (108), and guar gum (110), and is formed through controlled pH adjustment, thermal treatment, reassociation, purification, dialysis, and freeze-drying prior to incorporation into the Mappillai Samba red rice flour (102). The incorporated complex (104) and the red rice flour (102) establish a starch-protein-protein-polysaccharide quaternary biopolymer network. The method further comprises blending the complex (104) with the red rice flour (102), hydration, kneading, shaping into spiral coils, steam blanching, cooling, and radio-frequency drying to obtain the ready-to-cook food having reduced moisture content, improved structural integrity, cooking stability, and nutritional functionality.
Disclaimer: Curated by HT Syndication.
