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This is India’s oldest and largest herbal research institute. It was set up in 1948. It is a multi- disciplinary organization having the facility for advance product Chemistry, Pharmacology, Biotechnology and Botanical Sciences. The major areas of research include standardizing the agro technology of Medicinal and Aromatic plants, their propagation techniques, isolation of active fraction/s and single molecules from such plants. Screening for the bioactivity of these plants extracts/ fractions and molecules and exploiting the microbes for useful reactions.

Collaboration Areas:

  • Kacip Fatima (Labisia pumila) Project
    • Extraction procedure
    • Identified standard for Kacip Fatima
    • Toxicology
    • Adaptogenic
    • Hepatoprotective
    • Immuno potentiating
  • Tongkat Ali (Eurycoma longifolia jack) Project
    • Extraction procedure
    • Adaptogenic
    • Identify potential on Tongkat Ali Leaves
  • Bioavailability Enhancement of Fish Oil
    • Screening of botanical coumpound to enhance the bioavailability of fish oil


Low Fat Chips / Fries ( Status )

The patent describes the process of preparing fried foods with a 40% reduction in oil content of the final food product. The process involves two steps: First, the food product is soaked with a solution composed of calcium chloride and citric acid, and secondly, soaked in separate solution containing pectin, milled Okra (Abelmoschus esculentus), and Gellan gum. The amount of reduction of oil intake by the final food product after frying can be shown by way of a simple fat content analysis. Testing and validation work was done at Functional Food Center in Oxford Brookes University (United Kingdom) and the University of Western Australia (Australia). All ingredients involved with this process are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

 

 

Council of Scientific and Industrial Research is a premier R&D organization of India, with a chain of 38 research laboratories spread all over India.It was constituted in 1942 by a resolution of the then Central Legislative Assembly. CSIR covers a wide spectrum of science and technology.

Today CSIR is recognised as one of the world’s largest publicly funded R&D organisations having linkages to academia, R&D organisations and industry. CSIR’s 37 laboratories not only knit India into a giant network that impacts and add quality to the life of each and every Indian but CSIR is also party to the prestigious Global Research Alliance with the objective of applying global knowledge pool for global good through global funding. CSIR’s R&D portfolio embraces areas as diverse as Aerospace, Biotechnology, and Chemicals... indeed, almost the ABC-Z of Indian Science!
 

Low Glycemic Index Formulation ( Status )

Foods that produce a rapid and large increase in blood glucose levels after ingestion are collectively known as high Glycemic Index foods (High GI foods). Conversely, Low GI foods are foods that produce a slow increase in blood sugar levels. This patent describes the combined use of edible parts of the Okra plant (Abelmoschus esculentus) with the edible parts of the Urad Dhal plant (Vigna mungo) to reduce the glycemic response of carbohydrate-based foods while imparting minimal changes toward the final texture, taste, aroma, and colour of foods incorporating this formulation.  Reductions of up to 40 % in the Glycemic index have been demonstrated by Functional Food Center in Oxford Brookes University (United Kingdom) and the University of Western Australia (Australia). All ingredients described in this formulation are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

 

 
 

Low Sodium Salt ( Status )

The patent describes a reduced sodium composition made up of potassium salt, sodium salt, glycerol monostearate and maltodextrin, as well as to its method of preparation. The reduced sodium composition is used for enhancing the flavour of foods, as a food seasoning, food condiment, and/or food additive that is able to provide a healthier alternative to consumers seeking to reduce sodium intake in their diet in order to improve their health. The patent claims that up to 50% reduction of sodium compared to normal table salt can be established. All ingredients described in this formulation are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

 

 
 

Ovine Collagen ( Status )

The patent describes a method for producing collagen from an animal skin. Specifically, the patent concerns the method for producing collagen from an animal skin comprising the step of applying an organic acid buffer to the skin for a sufficient amount of time to enable the extraction of collagen.  The particular area of focus is sheep (Ovine) collagen.

 



 
 

Click Cap ( Status )

The patent describes an invention, specifically, a dispensing closure for a container, enabling at least one substance to be dispensed and mixed with other substances within the container. This has many applications in pharmaceutical, neutraceutical, food and beverage industries.

 

  
 

Low Glycemic Index (GI) Sugar (Patent filed)

Our GI sugar will be unique.
 
It has the look, feel and taste like white sugar. Yet, it will give a GI reading of 54 or below - a score that will allow it be classified as "low" on the GI scale. The core of our patent mimics Mother Nature. Indeed, all sugars found in Nature are either moderate or low in GI.

More importantly, our sugar can be dissolved, concentrated, cooked, baked or caramalized just like sugar. Thus, it can replace sugar in all its functionalities.

Our sugar is also multi platform as our patent can be applied to various sugars - cane, beet and yam.

  
  
  
  
 

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Last modified on :05 April 2017, 15:33