MUMBAI, India, May 1 -- Intellectual Property India has published a patent application (202611027144 A) filed by Fiberise Fit Pvt. Ltd., New Delhi, on March 8, for 'a resistant dextrin based microfoam aerated food composition and method for preparation thereof.'
Inventor(s) include Diwakar Vaish; and Sakshi Dhall.
The application for the patent was published on May 1, under issue no. 18/2026.
According to the abstract released by the Intellectual Property India: "The present invention discloses an aerated food composition comprising resistant dextrin and a method for preparation thereof. The composition comprises resistant dextrin in an amount ranging from about 2% to about 20% by weight of the total composition, forming a hydrated soluble fiber network within a continuous edible matrix. The composition further comprises dispersed air bubbles forming a microfoam structure having bubble diameters ranging from about 10 micrometers to about 500 micrometers. The resistant dextrin increases viscosity, enhances water-binding capacity, and stabilizes the dispersed air bubbles, thereby maintaining the aerated microfoam structure and improving texture and mouthfeel. Optional components may include proteins, hydrocolloids, emulsifiers, fats, sweeteners, and flavoring agents. The preparation method comprises hydrating resistant dextrin in an aqueous medium, mixing with edible ingredients, homogenizing the mixture, aerating to incorporate gas bubbles, and stabilizing the aerated composition. The invention is applicable in mousse desserts, whipped dairy products, aerated beverages, frozen desserts, and similar aerated food products."
Disclaimer: Curated by HT Syndication.
