MUMBAI, India, Sept. 7 -- Intellectual Property India has published a patent application (202611083959 A) filed by Uttaranchal University on July 08, 2026, for A Preservative-Free Carrot-Based Multigrain Sauce Composition And Method Thereof.
Inventors include Himanshu Saxena; Shivani Singh; Aakhya Chauhan; Ritu Saini; Anisha Saini; Shristi Sharma; Atreyi Pramanik; Pardeep Yadav; and Saurabh Kumar Jha.
The application for the patent was published on September 04, 2026, under issue no. 36/2026.
Abstract: The present invention discloses a nutrient-dense, clean-label, and preservative-free carrot-based multigrain sauce composition and its method of preparation. The formulation utilizes steamed carrot puree as a naturally sweet, antioxidant-rich base. This base is structurally fortified with a cooked multigrain blend consisting of quinoa, foxtail millet, brown rice, oats, and ragi flour, providing enhanced dietary fiber, plant-based proteins, and micronutrients. Stability and shelf-life are achieved entirely through natural antimicrobial agents and acidifiers, including lemon juice, tamarind pulp, ginger, garlic, chia seeds, and flaxseeds, without synthetic additives. The components are sautéed in garlic-infused coconut oil, seasoned with a spicy-tangy tempering mix balanced with jaggery, and blended into a smooth, homogenous texture. The resulting sauce features a rich physicochemical profile optimized for various applications, including pasta sauce, dips, and baby food.
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