MUMBAI, India, Aug. 31 -- Intellectual Property India has published a patent application (202541015776 A) filed by Divya J H; Sushmitha Rp; and Gowrishankar L on February 24, 2025, for Incorporation Of Functional Ingredients Within Edible Water Bubbles.
Inventors include Divya J H; Sushmitha Rp; and Gowrishankar L.
The application for the patent was published on August 28, 2026, under issue no. 35/2026.
Abstract: IN CORPORA TON OF FUNCTIONAL INGREDIENTS WITHIN EDIBLE WATER BUBBLES A comprehensive approach to developing edible water bubbles enriched with functional ingredients from quinoa seeds, integrating innovative formulation techniques and stability-enhancing strategies to optimize nutrient delivery and product integrity. The system focuses on the precise incorporation of quinoa-derived proteins, fiber, and antioxidants while maintaining the transparency, elasticity, and sensory appeal of the bubbles. Advanced encapsulation and stabilization techniques ensure the bioavailability of key nutrients, preventing degradation and enhancing the functional properties of the final product. Real-time monitoring tools assess physicochemical characteristics such as viscosity, gel strength, and encapsulation efficiency, providing valuable Insights Into formulation optimization and quality control. Sensory evaluation techniques further analyze taste, texture, clarity, and consumer acceptance to refine the product's overall appeal. The modular design of this formulation system allows flexibility, scalability, and potential integration with emerging fo6d and beverage technologies, ensuring adaptability to evolving industry trends. The developed quinoa-infused edible water bubbles off•. er a sustainable and functional hydration alternative, promoting enhanced nutrient intake while aligning with eco-friendly packaging solutions. Nutritional assessments reveal that the incorporation of quinoa-derived bioactives enhances the health benefits of edible water" bubbles without compromising their hydration properties. Texture profile analysis evaluates parameters such as gel strength and structural stability, while sensory evaluations assess taste, mouthfeel, and overall consumer satisfaction. The findings suggest that quinoa-enriched edible water bubbles are well-received, offering a novel and health-conscious alternative for consumers seeking enhanced hydration solutions.
Disclaimer: Curated by HT Syndication.
