MUMBAI, India, May 29 -- Intellectual Property India has published a patent application (202631019828 A) filed by National Institute Of Technology, Rourkela, Orissa, on Feb. 20, for 'additives free vegan cheese analogue using millet starch and soy protein isolates and preparation process.'
Inventor(s) include Kheto, Mr. Ankan; Sehrawat, Dr. Rachna; and Gul, Dr. Khalid.
The application for the patent was published on May 29, under issue no. 22/2026.
According to the abstract released by the Intellectual Property India: "The present invention relates to a plant-based cheese analogue composition comprising native proso millet starch as a primary gelling agent, soybean protein isolate as a structural protein matrix, vegetable oil, and water. The composition is processed to form a structured starch protein oil matrix that is free from added preservatives, artificial emulsifiers, gluten, and lactose. The present invention further provides a process (200) for preparing the cheese analogue, wherein soybean protein isolate is dispersed in water and homogenized to form a protein suspension (202), vegetable oil is introduced into the protein suspension and homogenized to obtain a protein-oil mixture (204), millet starch is added to form a slurry (206), the slurry is heated under controlled mixing (208), and the mixture is subsequently cooled and set (210) to obtain the cheese analogue. The present invention is applicable to a non-diary, clean-label cheese analogue suitable for plant-based dietary applications."
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