MUMBAI, India, Sept. 7 -- Intellectual Property India has published a patent application (202611084346 A) filed by Uttaranchal University on July 09, 2026, for A Dairy-Free And Egg-Free Vegan Emulsion Formulation.
Inventors include Shivani Singh; Indra Rautela; Sonika Kalia; Monika Singh; and Manish Dev Sharma.
The application for the patent was published on September 04, 2026, under issue no. 36/2026.
Abstract: A dairy-free, egg-free, and oil-free vegan emulsion formulation and a method for its preparation are disclosed. The formulation consists of 40% to 50% by weight of compressed tofu as a lactose-free protein source, 25% to 35% by weight of melted Diploknema butyracea seed butter as a plant-based fat matrix, and 15% to 20% by weight of cashew milk as a plant-based liquid vehicle and natural sweetener. The composition further includes 2% to 5% by weight of apple cider vinegar as an acidulent and 0.5% to 2% by weight of black pepper powder as a flavor enhancer. The preparation method involves removing excess water from the tofu, melting the Diploknema butyracea seed butter, blending the components with prepared cashew milk, apple cider vinegar, and black pepper powder for 10 minutes in a mechanical mixer, and refrigerating the mixture to settle. The resulting stable emulsion is entirely peanut-free and refined sugar-free, offering a highly digestible alternative rich in essential amino acids, minerals, and polyunsaturated fatty acids such as omega-3 and omega-6 that assist in brain function and cognitive development.
Disclaimer: Curated by HT Syndication.
