MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611068544 A) filed by Noida Institute Of Engineering And Technology Niet on May 29, 2026, for Calcium-Independent Sodium-Induced Abelia Macrotera Pectin Gelation With Mung Bean Protein For Food Applications.
Inventors include Dr. Arvind Kumar; and Dr. Ramish Maqsood.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: The present invention discloses a calcium-independent gelation method for low-methoxyl pectin extracted from Abelia macrotera leaves, wherein stable gels are formed using sodium ions as the sole gelling cation through non-covalent electrostatic shielding and ion-dipole interactions. The pectin possesses ultra-low esterification of approximately 1.17%, high galacturonic acid content of approximately 72.16%, and an RG-I type structure. Optimal pure pectin gels are formed at sodium ion concentrations of 0.15 to 0.20 mol/L at pH 4.5. A composite gel formulation comprising the said pectin and mung bean protein isolate at a ratio of 0.3:7.5 with sodium ion concentrations of 0.10 to 0.15 mol/L at pH 6.5 exhibits enhanced hardness, elasticity, water-holding capacity, and a dense honeycomb-like microstructure. The invention provides a hypoallergenic, vegan, clean-label gel platform applicable to plant-based meat analogues, dairy alternatives, 3D food printing, bioactive encapsulation, fat replacement, and reduced-sodi
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