MUMBAI, India, July 13 -- Intellectual Property India has published a patent application (202647083303 A) filed by Tate & Lyle Solutions Usa LLC on July 07, 2026, for Legume Flour Dough Composition And Method Of Using The Same To Provide A Cooked Food Product.
Inventors include Merkley, Michael; Wong, Shen Siung; and Herrera, Mariana Perez.
The application for the patent was published on July 10, 2026, under issue no. 28/2026.
Abstract: The present disclosure relates generally to a dough composition including one or more legume flours present in a total amount in the range of 40-70 wt%, based on the weight of the dough composition; a film-forming starch present in an amount in the range of 5-20 wt%, based on the weight of the dough composition, the film-forming starch having an amylopectin content of at least 80 wt%, an RVA final viscosity after 1 hour at 25°C of no more than 900 centipoise, and an RVA peak-and-breakdown time of no more than 500 s at 25°C; one or more oils or fats present in a total amount in the range of 5-30 wt%, based on the weight of the dough composition; and water present in an amount in the range of 10-40 wt%, based on the weight of the dough composition.
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