MUMBAI, India, Sept. 7 -- Intellectual Property India has published a patent application (202641104292 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on August 29, 2026, for Ready-To-Mix Smoothie Composition Containing Sorghum Protein–rutin Complex And Method Of Preparation.
Inventors include Dr. K Suresh Kumar; Aryasree T A; and Guru Raj P N.
The application for the patent was published on September 04, 2026, under issue no. 36/2026.
Abstract: ABSTRACT: Title: Ready-to-Mix Smoothie Composition Containing Sorghum Protein–Rutin Complex and Method of Preparation The present disclosure proposes a ready-to-mix smoothie composition (100) containing a sorghum protein–rutin complex (102). The composition (100) comprises the sorghum protein–rutin complex (102), pineapple powder (104), a fiber blend (106), maltodextrin (108), xanthan gum (110), stevia (112), and pineapple flavour (114). The sorghum protein–rutin complex (102) comprises sorghum protein isolate (116) complexed with rutin (118) prior to blending with remaining constituents. The sorghum protein isolate (116) is obtained from sorghum flour (126) through combined ultrasound and enzymatic treatment. The sorghum protein isolate (116) and rutin (118) undergo pH-adjustment complexation, with respective concentrations and pH selected through Box–Behnken Design based on absorbance and antioxidant capacity. The resulting complex (102) is freeze-dried and thereafter blended to obtain the composition (100), reconstitutable with water (128) or milk (130) to form a smoothie.
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