MUMBAI, India, June 30 -- Intellectual Property India has published a patent application (202617059049 A) filed by Coperatie Koninklijke Avebe U. A. on May 08, 2026, for Bake-Stable Sauce.
Inventors include Wang, Wenju; and Dijk-Van Delden, Anna Maria.
The application for the patent was published on June 26, 2026, under issue no. 26/2026.
Abstract: The invention provides a bake-stable sauce obtained by heating of a dispersion comprising 0 – 60 wt.% of a sugar, 0.3 – 6 wt.% of a protein isolate comprising at least 70 wt.% relative to dry weight of native patatin, 5.1 – 15 wt.% starch and 35 – 65 wt.% of water. Said sauce displays exceptional bake-stability, and does not flow or otherwise deform during baking, while retaining a creamy mouthfeel. The invention also provides methods to obtain the said sauce, as well as bakery products comprising said sauce and means to obtain them.
Disclaimer: Curated by HT Syndication.
