MUMBAI, India, Sept. 22 -- Intellectual Property India has published a patent application (202611088829 A) filed by Uttaranchal University on July 21, 2026, for Low-Calorie Value-Added Functional Ready-To-Serve (rts) Beverage Composition.
Inventors include Jahnavi Tripathi; Rattan Singh; and Ajay Singh.
The application for the patent was published on September 18, 2026, under issue no. 38/2026.
Abstract: A low-calorie, value-added functional ready-to-serve (RTS) beverage composition and associated manufacturing process utilize optimized litchi juice (Litchi chinensis) and aloe vera juice (Aloe vera) blends combined with a natural high-intensity sweetener matrix to deliver structural product stability and health-beneficial nutrients with a low glycemic index. The chemical formulation comprises a standardized functional core of 60 mL litchi juice rich in antioxidants and Vitamin C, and 40 mL aloe vera leaf juice containing essential minerals and digestive enzymes, blended into a base vehicle consisting of 900 mL water, 2.5 g citric acid acting as an acidulant flavor- balancer, and 1.0 g sodium benzoate as a broad-spectrum antimicrobial agent per 1000 mL of total product volume. High-calorie refined sugar is systematically replaced across a 25%-75% reduction domain using a plant-based sweetener system composed of stevia powder, with a 50% sugar-reduced variant (59 g refined sugar coupled with 6 g stevia powder) yielding optimal sensory scores, flavor profiles, and overall organoleptic acceptability. The preparation method requires peeling raw litchi fruit and raw aloe vera leaves, crushing the isolated pulps, filtering the liquids through muslin cloth to remove fibrous materials, mixing the juices into a heated and strained syrup base, and passing the combined matrix through a high-pressure homogenization stage to prevent phase separation and pulp sedimentation without synthetic stabilizers.
Disclaimer: Curated by HT Syndication.
