MUMBAI, India, June 30 -- Intellectual Property India has published a patent application (202641059539 A) filed by Manakula Vinayagar Institute Of Technology on May 11, 2026, for Design And Functional Characterization Of A Biomimetic Plant Based Hard-Boiled Egg Analog With Yolk-Albumen Structure Fortified With Dietary Fiber And Micronutrients.
Inventors include Dr Radhika T; Gathyayaney S; and Dr Tirouchelvame D.
The application for the patent was published on June 26, 2026, under issue no. 26/2026.
Abstract: ABSTRACT Title: DESIGN AND FUNCTIONAL CHARACTERIZATION OF A BIOMIMETIC 5 PLANT-BASED HARD-BOILED EGG ANALOG WITH YOLK-ALBUMEN STRUCTURE FORTIFIED WITH DIETARY FIBER AND MICRONUTRIENTS The titled invention discloses a plant-based hard-boiled egg analog with a biomimetic yolk and albumen structure was developed using ·a dual-component formulation 10 _ strategy. The formulation comprised an egg white analog (1) prepared from soy protein isolate, corn flour, and hydrocolloids, while the yolk analog (2) was developed using chickpea flour and fortified with selected micronutrient-rich ingredients. The two components-were .fortified with essential micronutrients and dietary fiber in alignment with recommended dietary allowance (RDA) standards to improve the nutritional 15 profile of the final product Furthermore, molded into a unified structure and subjected to controlled thermal gelation to simulate the physicochemical properties of conventional hard~boiled eggs. Structural, textural, and sensory analyses were performed, along with colorimetry, firmness profiling, and flavor evaluation. Therefore, the developed plant-based egg analog demonstrates strong potential as a nutrient- 20 dense, structurally robust, and sustainable alternative to conventional eggs, with the added advantage of dietary fiber and micronutrient enrichment, offering promising applications in vegan and functional food systems.
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