sbst-Patent Award

Hearty Congratulations to Mr. Chandan Krishnamoorthy, M. Tech. (By Research) and Dr. C. Ramalingam, Senior Professor, Instrumental & Food Analysis Laboratory, Department of Biotechnology, SBST, for getting awarded a patent for their innovation! They have developed ‘A process to reduce the residual bromate using Asparagus racemosus root in bread making’. (Patent no. 201941026398)

The invention addresses how to reduce residual bromate by using an Ayurvedic plant source (i.e., Asparagus racemosus root) making it safe for consumption and at the same time without affecting the textural profile and organoleptic properties of the bread. This can replace chemical compounds used to reduce the residual bromate level such as ferrous sulfate, ascorbic acid, cysteine and glutathione which is hazardous to health.