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Patent of the Month

Yili has developed a Curdlan-based fat substitute that solves the "rubbery" texture of low-fat dairy. By alkali-treating Curdlan into a stable water-in-oil emulsion, they’ve mirrored the lubrication and thermal stability of natural milk fat. With a friction coefficient (0.10–0.15) identical to butter, this tech allows for "guilt-free" cheese and ice cream that finally feel—and melt—like the real thing.

Patent: WO 2026/081798 A1

Title: Curdlan-Containing Fat Substitute

Patent: US 2026/0101906 A1

Title: Method of Manufacturing a Ready-to-Drink Infused Beverage Containing Atmospheric-Plasma-Treated Protein

Independent inventor Brian D. Haymaker has solved the "clumping" crisis in protein drinks. By using Atmospheric Plasma to micronize proteins to a tiny 10–25 microns, he’s eliminated the chalky, sediment-heavy texture of shakes. This tech enables transparent, tea-based infusions that stay perfectly clear for 12 months, offering a high-performance recovery drink.