MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202641092729 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on July 30, 2026, for An Okra-Mucilage-Based Bigel Composition For Low-Fat Whipping Cream And Method Of Preparation.
Inventors include Dr. R. Mahendran; Priyadharshini S R; and Kaveti Nikhitha.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: The present disclosure proposes an okra-mucilage-based bigel composition (100) comprising an okra mucilage-based hydrogel phase (104) and a sunflower oil-based oleogel phase (106) forming a biphasic gel structure configured as a structured lipid mimetic for replacing butter fat in a whipping cream (102). The hydrogel phase (104) comprises a hydrogel phase (104) containing freeze-dried okra mucilage powder, Tween 20 and water, and an oleogel phase (106) comprises sunflower oil, glycerol monostearate and soya lecithin. The hydrogel phase (104) and the oleogel phase (106) are combined at a hydrogel-to-oleogel weight ratio of approximately 75:25 and subjected to high-shear homogenization at 8000 rpm for approximately 10 min. The resulting bigel composition (100) replaces unsalted butter in a cream formulation containing standardized milk, cornstarch and sugar. The formulation is homogenized, cooled, aged and mechanically whipped. The low-fat whipping cream (102) exhibits reduced fat content, increased overrun and reduced whipping time relative to a corresponding butter-based control formulation.
Disclaimer: Curated by HT Syndication.
