MUMBAI, India, May 1 -- Intellectual Property India has published a patent application (202611027141 A) filed by Fiberise Fit Pvt. Ltd., New Delhi, on March 8, for 'sugar-free ice cream composition using resistant dextrin-protein structural 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 a sugar-free ice cream composition and a method for preparation thereof. The composition comprises resistant dextrin in an amount of 3-12 wt.% and a protein component in an amount of 2-10 wt.%, wherein the resistant dextrin and protein interact to form a hydrated fiber-protein structural matrix. The composition further comprises fat in an amount of 3-12 wt.%, milk solids non-fat, one or more stabilizers, at least one non-nutritive sweetening agent, and water. The fiber-protein structural matrix provides bulk, viscosity modulation, water-binding capacity, and freezing behavior comparable to sucrose-containing ice cream formulations. The composition enables controlled ice crystal formation, improved melting resistance, and enhanced creamy texture in sugar-free frozen desserts. The method comprises mixing, homogenizing, pasteurizing, aging, and freezing the composition under controlled processing conditions. The invention is applicable to industrial manufacture of sugar-free frozen dessert products including ice cream, soft-serve desserts, and frozen yogurt."
Disclaimer: Curated by HT Syndication.
