MUMBAI, India, May 1 -- Intellectual Property India has published a patent application (202611027140 A) filed by Fiberise Fit Pvt. Ltd., New Delhi, on March 8, for 'aerated dessert composition comprising protein and resistant dextrin mousse matrix 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 dessert composition comprising a protein-resistant dextrin mousse matrix and a method for preparation thereof. The composition comprises one or more proteins in an amount of about 8-25% by weight, resistant dextrin in an amount of about 3-15% by weight, and one or more hydrocolloids in an amount of about 0.05-2% by weight within a dairy-based or plant-based dessert medium. The protein and resistant dextrin interact to form a viscoelastic mousse matrix capable of entrapping and stabilizing air bubbles, thereby producing a soft, creamy aerated dessert structure with improved foam stability and enhanced satiety characteristics. The method comprises hydrating protein in a liquid base, incorporating resistant dextrin and hydrocolloids, homogenizing the mixture, cooling, and aerating the mixture by whipping or gas incorporation to obtain a stable mousse. The composition is suitable for preparation of functional mousse desserts, yogurt-based desserts, nutritional desserts, and reduced-sugar aerated confectionery products."
Disclaimer: Curated by HT Syndication.
