MUMBAI, India, Jan. 23 -- Intellectual Property India has published a patent application (202641001902 A) filed by National Institute Of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, on Jan. 7, for 'micronized non-dairy kodo millet curd ring composition and method of preparation.'
Inventor(s) include Dr, Vincent Hema; Dr. Vadakkepulpara Ramachandran Nair Sinija; Mr. Pathare Aniket Murlidhar; and Ms. Rama Prabha Moovendan.
The application for the patent was published on Jan. 23, under issue no. 04/2026.
According to the abstract released by the Intellectual Property India: "The present disclosure proposes a composition (100) of micronized non-dairy kodo millet curd rings through controlled radio-frequency heating, controlled non-dairy fermentation employing a pure culture of Lactobacillus plantarum, low-temperature refracto-window drying, and direct compression techniques, resulting in a nutrient-dense, shelf-stable, and ready-to-consume edible curd product. The composition (100) comprises 85 to 95 weight percentage of a micronized millet curd powder (102), 3 to 15 weight percentage of a sweetening agent (104), 0.1 to 0.5 weight percentage of a binder (106), 0.1 to 1 weight percentage of a disintegrating agent (108), and 0.1 to 0.5 weight percentage of a lubricating agent (110). The composition (100) of fermented non-dairy kodo millet curd rings is chewable, instantaneously soluble in warm water, and suitable as a ready-to-eat or instant beverage supplement for children or geriatric nutrition."
Disclaimer: Curated by HT Syndication.
