MUMBAI, India, July 7 -- Intellectual Property India has published a patent application (202641078783 A) filed by National Institute Of Food Technology, Entrepreneurship on June 25, 2026, for Method For Preparing A Clarified Syrup Composition From Palmyra Tuber.
Inventors include Dr. N. Baskaran; Dr. S. Vignesh; Mr. Jegan P; Ms. Divya Bharathi. S; Ms. Mifra. S; and Mr. Anuj Pratap Singh.
The application for the patent was published on July 03, 2026, under issue no. 27/2026.
Abstract: The present disclosure proposes a method for preparing a clarified syrup composition derived from palmyra tuber (Borassus flabellifer). The method comprises cleaning, peeling, slicing, and mixing palmyra tubers with water, followed by blanching and heat treatment to obtain softened tuber material. The softened material is ground, filtered, and centrifuged to obtain clarified palmyra tuber juice. The clarified juice is blended with jaggery and liquid glucose, concentrated until total soluble solids reach 67° Brix to 68° Brix, and cooled to obtain a clarified syrup composition. The clarified syrup composition exhibits a water activity ranging from 0.70 to 0.72 and comprises naturally occurring sugars, amino acids, phenolic compounds, flavonoid compounds, vitamin C, vitamin B9, and mineral constituents. The clarified syrup composition is suitable for incorporation into food products, beverage products, bakery products, dairy products, and functional food products.
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