MUMBAI, India, Feb. 13 -- Intellectual Property India has published a patent application (202511079532 A) filed by National Institute Of Food Technology Entrepreneurship And Management, Sonipat, Haryana, on Aug. 21, for 'probiotic peanut curd and method of preparation thereof.'
Inventor(s) include Rafiq, Syed Mansha; Oberoi, Harinder Singh; and Chauhan, Komal.
The application for the patent was published on Feb. 13, under issue no. 07/2026.
According to the abstract released by the Intellectual Property India: "The present invention relates to a probiotic peanut curd formulation and a method for its preparation. The formulation comprises roasted peanuts, water, and a probiotic culture comprising Lactobacillus acidophilus, Lactococcus lactis, and Streptococcus thermophilus. The vegan curd is prepared by roasting peanuts at 85-90 C, grinding them with water to create peanut milk, filtering and pasteurizing the milk, adding the probiotic culture, and fermenting the mixture at 40-42oC for 8-10 hours to form the peanut curd. The product may be prepared in different flavors by the addition of additives such as jaggery, caramelized sugar, salt or spice mix to the peanut milk. The probiotic peanut curd provides a nutritionally dense, probiotic-rich, and texturally appealing vegan alternative to traditional dairy curd. This vegan, lactose-free alternative to traditional dairy curd may cater to individuals with dietary restrictions while offering various flavor options such as plain, sweet, and savory variants."
Disclaimer: Curated by HT Syndication.
