MUMBAI, India, Aug. 24 -- Intellectual Property India has published a patent application (202641098371 A) filed by Aditya University; Dr. Vedantam Sai Krishna; Dr. Bodasingi Krishna Kanth; Dr. Dinakaran Sathis Kumar; Mr. Durga Venkatesh Janaki; and Ms. Balla Sujiya on August 13, 2026, for Method For Preparing Emulsion-Stable Fortified Dark Chocolate Composition With Plant-Derived Functional Ingredients.
Inventors include Dr. Vedantam Sai Krishna; Dr. Bodasingi Krishna Kanth; Dr. Dinakaran Sathis Kumar; Mr. Durga Venkatesh Janaki; and Ms. Balla Sujiya.
The application for the patent was published on August 21, 2026, under issue no. 34/2026.
Abstract: The present disclosure relates to a method for preparing an emulsion-stable fortified dark chocolate composition with plant-derived functional ingredients comprising aqueous banana pseudo-stem fluid, a nutritional powder blend, and roasted Kataifi vermicelli. A chocolate base is prepared by blending cocoa mass, cocoa butter, and sorbitol at 45 °C to 50 °C. The nutritional powder blend, comprising roasted date seed powder, roasted seed powders, and roasted nut powders, is prepared and incorporated into the chocolate base. The banana pseudo-stem fluid having 4 °Brix to 6 °Brix is then introduced to form an aqueous-lipid mixture. The aqueous-lipid mixture is subjected to high-shear maceration at 65 °C for 105 minutes to obtain a macerated mixture. The macerated mixture undergoes isotonic absorption for 12 hours under temperature cycling between 2 °C and 32 °C to form a stabilized mixture. Roasted Kataifi vermicelli is subsequently dispersed, followed by tempering and molding to obtain the composition.
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