MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202641105317 A) filed by Gitam Deemed To Be University on September 01, 2026, for Method For Preparing Granulated Culinary Salt Composition Incorporating Postbiotic Components.
Inventors include Jk Pallavi; and G Yogitha Priya Darshini.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: Embodiments of this disclosure describe method for preparing granulated culinary salt composition incorporating postbiotic components. The method comprises preparing a postbiotic preparation comprising microbial-derived bioactive components, selecting and blending a food-grade salt matrix, incorporating the postbiotic preparation through a granulation process, optionally adding one or more food-grade binders or stabilizers, drying the formed granules, and standardizing the particle size to obtain a stable and free-flowing particulate composition. The salt matrix may comprise sodium chloride, sea salt, rock salt, mineral salt, potassium-enriched salt, low-sodium salt blends, or combinations thereof, while the postbiotic preparation may comprise heat-inactivated microbial biomass, microbial lysates, fermentation- derived metabolites, cell-free supernatants, exopolysaccharides, peptides, organic acids, or combinations thereof. The granulation-based process provides homogeneous distribution of postbiotic components, improved particulate cohesion, reduced segregation, enhanced handling characteristics, and compatibility with scalable food- processing techniques, making the composition suitable for culinary, seasoning, and functional food applications. FIG. 1
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