MUMBAI, India, June 30 -- Intellectual Property India has published a patent application (202641075869 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on June 18, 2026, for Composition And Method For Preparation Of Egg-Free Mayonnaise Using Heat-Moisture-Modified Kodo Millet Starch-Quercetin Complex.
Inventors include Dr. C. K. Sunil; V. R. Bharathvaj; Jesi Feleciya P; Ashish Rawson; V. Chandrasekar; N. Baskaran; and N. Venkatachalapathy.
The application for the patent was published on June 26, 2026, under issue no. 26/2026.
Abstract: The present disclosure proposes a composition (100) and method for preparation of egg-free mayonnaise using a kodo millet starch-quercetin complex (104) as a fat replacer. The composition (100) comprises milk (110), edible oil (112), the kodo millet starch-quercetin complex (104), vinegar (114), salt (116), sugar (118), mustard (120), and sodium alginate (122). The kodo millet starch-quercetin complex (104) comprises heat-moisture modified kodo millet starch (106) complexed with quercetin (108) in a ratio of 1:10. The heat-moisture modified kodo millet starch (106) is obtained by subjecting kodo millet starch (10) to a heat-moisture process having a moisture content of at least 20 % and a temperature of at least 110 °C. The composition (100) facilitates preparation of reduced-fat egg-free mayonnaise through utilization of kodo millet starch-quercetin complex (104).
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