MUMBAI, India, Sept. 22 -- Intellectual Property India has published a patent application (202611088833 A) filed by Uttaranchal University on July 21, 2026, for A Functional Dairy Product And Associated Manufacturing Process.
Inventors include Kirti; Akanksha Negi; and Kajal Srivastava.
The application for the patent was published on September 18, 2026, under issue no. 38/2026.
Abstract: A functional dairy product and associated manufacturing process utilize edible flower infusion to create a marigold-incorporated peda sweet exhibiting enhanced crude fiber, total phenolic concentrations, mineral ash content, and radical-scavenging antioxidant capacities without artificial colorants or chemical additives. The physical food composition comprises a standardized core of 250 g of dairy khoa derived from full-fat cream milk (6.0% fat, 9.0% SNF), cooked thoroughly with 35 g of natural refined sugar sweetener, and fortified uniformly with a metered mass fraction of 1 g to 2 g of fine dehydrated marigold petal powder. The green processing technique involves washing fresh edible marigold petals, tray-drying the petals at a low temperature of 40–45°C to preserve heat-sensitive lutein, zeaxanthin, and triterpenoid compounds, milling the dry petals into a fine powder, and infusing the powder into the hot khoa-sugar base at the final stage of thickening to shield floral bioactives from structural heat degradation.
Disclaimer: Curated by HT Syndication.
