A research team from Banaras Hindu University (BHU) has received an Indian patent for a novel composite antacid tablet developed using milk protein and aloe vera. The innovation was developed at the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, BHU, with the aim of exploring a protein-enriched and naturally derived approach to managing acidity-related discomfort.
The patent, numbered 597350, was granted by the Patent Office, Government of India. The corresponding patent application was filed under Application No. 202311057324.
The research team was led by Dinesh Chandra Rai, a senior professor at BHU who is currently serving as Vice Chancellor of Babasaheb Bhimrao Ambedkar Bihar University (BRABU). Other inventors associated with the patented technology are Raj Kumar Duary, Arvind, Ruchi Chawla, Ridhi Pandey and Krishna Kumar.
The development represents an intersection of dairy science, food technology and natural ingredients. Milk protein forms a central component of the formulation, while aloe vera has been incorporated into the composite tablet. The research highlights the potential for converting dairy-derived components and plant-based ingredients into value-added products for applications beyond conventional food consumption.
According to Rai, the patent represents a step in the journey of taking research from the dairy sector and laboratory environment to products that could have applications in everyday life. He also highlighted the broader significance of the work in the areas of natural digestive wellness and dairy-based innovation.
Key Details
| Particular | Details |
|---|---|
| Institution | Banaras Hindu University (BHU) |
| Department | Department of Dairy Science and Food Technology |
| Institute | Institute of Agricultural Sciences |
| Patent Number | 597350 |
| Application Number | 202311057324 |
| Product | Milk protein and aloe vera-based composite antacid tablet |
| Lead Researcher | Dinesh Chandra Rai |
| Other Inventors | Raj Kumar Duary, Arvind, Ruchi Chawla, Ridhi Pandey and Krishna Kumar |
| Patent Authority | Patent Office, Government of India |
The patented formulation could also contribute to dairy value addition, an area that seeks to expand the applications and economic potential of milk and milk-derived ingredients. Instead of limiting dairy components to traditional products, research into functional and nutraceutical applications can create additional opportunities for the dairy sector.
The invention may also support further research into the relationship between dairy-derived proteins, plant-based ingredients and digestive health applications. However, additional clinical validation, scale-up and commercialisation would be required before the technology could potentially reach consumers as a commercially available product.
Rai said the patented technology could open pathways for further clinical studies and commercial development. Such future work would be important for establishing the product’s performance, safety and suitability for broader consumer use.
The research also reflects growing academic interest in combining scientific research with indigenous resources and traditional knowledge. Aloe vera has long been associated with traditional wellness practices, while milk proteins are established nutritional components. Bringing these elements together through food technology and product development provides a potential route for creating new value-added dairy applications.
The patent has also received recognition from members of the academic fraternity and alumni communities associated with the universities. Several academics and well-wishers, including BS Rai, Kanupriya, Rajeev Kumar, Navedul Haque, Shartendu Shekhar and Navin Kumar, extended congratulations to Rai and the research team.
For India’s dairy and food technology sector, the development highlights how research institutions can explore innovative applications for milk-derived ingredients. If subsequent validation and commercial development are successful, such innovations could contribute to the country’s broader efforts in dairy value addition and indigenous food technology.
The patent therefore marks an important research milestone for the BHU team while opening avenues for further investigation into milk protein-based functional products and their potential applications in digestive wellness.