MUMBAI, India, Sept. 28 -- Intellectual Property India has published a patent application (202641087847 A) filed by Amala Institute Of Medical Sciences on July 17, 2026, for A Ready-To-Eat Stable Food Composition And Confectionery Product, And A Process For Preparing The Same.
Inventors include Dr Kandangath Raghavan Anilakumar; and Dr Sneha Das.
The application for the patent was published on September 25, 2026, under issue no. 39/2026.
Abstract: ABSTRACT A READY-TO-EAT STABLE FOOD COMPOSITION AND CONFECTIONERY PRODUCT, AND A PROCESS FOR PREPARING THE SAME A ready-to-eat food composition comprises lyophilized Allium fistulosum (spring onion) pulp (11.5-13.0% w/w), Malus domestica (apple) pulp (0.12 - 0.13 % w/w), and Punica granatum (pomegranate) juice (0.60-0 - 62.0% w/w). The composition may optionally include sweetening agents such as sugar (86.23-87.27% w/w), - flavouring agents like ginger and black garlic in extract form (0.01-0.02% w/w). The preparation process involves lyophilizing spring onion pulp at -30°C to -20°C for 50-72 hours, isolation of flavonoids-rich extract of pomegranate arils, isolation of flavonoids of peels of apple, preparation of ginger and black garlic extracts and homogenising these components. The composition can be processed into confectionery products by heating at 55-60°C for 6-10 minutes, spreading into thin layers, and drying at 40-45°C for 60-72 hours, yielding a shelf-stable functional food product with enhanced flavonoids potency and organoleptic effects.
Disclaimer: Curated by HT Syndication.
