MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202641107094 A) filed by Talari Kavyasri; and Umesha Alaburu on September 05, 2026, for Multi-Layered Gluten-Free Edible Cone Comprising Distinct Jowar And Foxtail Millet Flour Layers.
Inventors include Talari Kavyasri; and Umesha Alaburu.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: The present invention discloses a multi-layered gluten-free edible cone comprising a compositionally distinct inner layer and outer layer, each independently formulated to serve specific structural and nutritional functions. The inner layer comprises jowar (Sorghum bicolor) flour and corn flour as primary components, together with xanthan gum as a non-gluten rheological modifier, and provides structural rigidity and crispness to the finished cone. The outer layer comprises foxtail millet (Setaria italica) flour, little millet (Panicum sumatrense) flour, and corn flour, and delivers an enhanced nutritional profile including dietary fiber of not less than 8.0 g/100g, protein of not less than 11.0 g/100g, and calcium of not less than 200 mg/100g. The cone is substantially free of refined wheat flour and is suitable for gluten-sensitive and vegan consumers. The invention further discloses a method of preparation employing a differential mold temperature profile to achieve controlled layer-specific baking performance.
Disclaimer: Curated by HT Syndication.
