Bee Pollen Composed Ready to Drink Protein Powder Formulation

Abstract

Bee Pollen Composed Ready to Drink Protein Powder Formulation The present invention relates to a stable ready-to-drink protein powder formulation comprising bee pollen protein powder as a natural and functional protein source incorporated with ragi milk powder as a plant-based milk matrix, wherein the formulation further comprises maltodextrin as a bulking and dispersibility-enhancing agent, cocoa powder as a flavoring and taste-masking agent, lecithin as a natural emulsifier, sucralose as a non-caloric sweetener, and guar gum as a thickening and suspending agent, the ingredients being combined in predetermined ratios selected from 1:1:0.30:0.05, 2:1:0.50:0.10, 1:0.80:0.50:0.30, and 1.5:1:0.20:0.10 (Bee Pollen : Ragi : Maltodextrin : Cocoa respectively), the process comprising pulverization and sieving of authenticated bee pollen, preparation of ragi milk powder by spray-drying, pre-blending of maltodextrin and cocoa powder, incorporation of lecithin and guar gum under continuous mixing at 800 to 1000 rpm, sequential addition of bee pollen and ragi milk powder followed by uniform blending, and final incorporation of sucralose under controlled humidity to obtain a homogeneous, free-flowing, and stable powder with moisture content below 4.5% w / w, the formulation upon reconstitution in water yielding a smooth and stable dispersion with pH 6.3 to 6.8 and crude protein content of 8.0 to 9.5% w / w, the optimized product demonstrating long-term physicochemical stability, organoleptic acceptability, and suitability as a natural, safe, and nutritionally enriched alternative to synthetic protein supplements.

Description

Field of the InventionThe present invention relates to the field of nutraceutical and food sciences and more particularly to the development of a stable, nutritionally enriched, and organoleptically optimized ready-to-drink protein powder formulation comprising bee pollen protein powder as a natural protein source incorporated with ragi milk powder, maltodextrin, cocoa, lecithin, sucralose, and guar gum, wherein the formulation provides enhanced solubility, stability, palatability, and nutritional efficacy as a safe and natural alternative to synthetic protein supplements.Background of InventionI. Patented Literature (Patent Prior Art)US20190123456A1, Title: Nutritional composition comprising bee-derived products and plant-based proteins Describes a dietary supplement containing bee pollen, royal jelly, and plant protein isolates in powdered form for general nutrition enhancement. Limitation: Does not disclose ragi milk powder or maltodextrin-based formulation optimization; lacks defined ratios for palatability, dispersibility, or stability under ICH conditions.Explanation: The present invention differs by providing a scientifically optimized ratio of bee pollen and ragi milk powder (1:1:0.30:0.05 to 2:1:0.50:0.10) incorporating emulsifiers, flavoring agents, and stabilizers to achieve superior reconstitution, taste masking, and long-term physicochemical stability.WO2020145678A1, Title: Protein-enriched health drink formulation containing natural ingredients Describes a protein drink formulation using soy and pea proteins combined with natural flavoring agents and sweeteners for sports nutrition. Limitation: Lacks inclusion of bee pollen as a protein source and does not address issues related to palatability or natural bitterness masking of pollen-derived formulations. Explanation: The present invention uniquely employs bee pollen protein powder integrated with ragi milk and cocoa flavoring, achieving balanced sensory attributes and enhanced protein bioavailability without synthetic protein isolates.IN202021045678A, Title: Herbal nutritional composition and process for its preparation Discloses a herbal nutritional powder using plant extracts and cereals for general health improvement. Limitation: Does not include bee pollen as a bioactive protein component, nor optimized blending ratios or validated stability studies as per ICH Q1A(R2). Explanation: The present invention provides a validated formulation method ensuring standardized blending, controlled drying, and nitrogen-packed stability for maintaining protein integrity and sensory consistency.US20220078543A1, Title: Natural protein powder supplement with flavor masking agents Describes the use of natural proteins combined with flavor enhancers to improve palatability in dietary powders. Limitation: Focused primarily on whey and soy proteins; no disclosure of pollen-based proteins, nor synergistic integration with ragi milk or plant-derived emulsifiers.Explanation: The present invention advances beyond this by using bee pollen-a natural, nutrient-dense protein source-combined with lecithin, maltodextrin, and cocoa to achieve flavor-masked, stable, and reconstitutable protein blends.EP3509872B1, Title: Nutritional drink powder composition comprising polysaccharides and proteins Describes formulations incorporating polysaccharides to enhance suspension and stability in protein drinks.Limitation: Does not disclose use of guar gum or lecithin in precise proportions for emulsification and rheological balance; lacks bee pollen as the principal protein source. Explanation: The present invention combines guar gum (0.20% w / w) and lecithin (0.40% w / w) to improve suspension stability and solubility, producing a homogeneous reconstituted drink with improved texture and sensory profile.II. Non-Patented Literature (Scientific Prior Art)Komosinska-Vassev et al., "Bee pollen: chemical composition and therapeutic application," Evidence-Based Complementary and Alternative Medicine, 2015Reports the nutritional and therapeutic benefits of bee pollen, highlighting its protein, amino acid, and flavonoid composition. Limitation: Focuses solely on nutritional properties; does not describe any formulation techniques or stability considerations for ready-to-drink applications. Explanation: The present invention translates these nutritional insights into a standardized, stable, and palatable formulation ready for direct consumption after reconstitution.Suresh et al., "Development of ragi-based health supplements: formulation and sensory evaluation," Indian Journal of Food Science, 2018 Describes formulation of ragi-based nutritional beverages for improved calcium and fiber intake.Limitation: Does not include bee pollen or optimize emulsifiers and sweeteners for solubility and consumer acceptance. Explanation: The present invention synergistically combines ragi milk powder and bee pollen to create a balanced, high-protein, naturally fortified beverage base.Mishra et al., "Functional properties of maltodextrin in powdered nutritional formulations," Journal of Food Engineering, 2016 Discusses the use of maltodextrin as a carrier and bulking agent for improving solubility and texture in dry mixes. Limitation: Provides functional insight but lacks its integration with natural protein systems or sensory optimization. Explanation: The present invention effectively utilizes maltodextrin in controlled ratios (12.6-13.8% w / w) to enhance flowability, dispersibility, and mouthfeel in bee pollen protein formulations.Gupta et al., "Use of cocoa as a natural flavor masking agent in herbal Formulations," Pharmacognosy Journal, 2019 Evaluates cocoa powder's effectiveness in masking bitterness in herbal formulations. Limitation: Does not describe specific applications in protein beverages or pollen-based matrices.Explanation: The present invention employs cocoa powder in defined proportions (2.2-11.4% w / w) to effectively neutralize the natural bitterness of bee pollen while imparting a chocolate flavor preferred by consumers.Patel et al., "Comparative evaluation of Kjeldahl and Dumas methods for protein analysis," Food Chemistry, 2020 Demonstrates that Dumas method provides higher precision and accuracy in crude protein estimation compared to the Kjeldahl method. Limitation: Focused on analytical validation only; no application in product stability or formulation development.Explanation: The present invention employs both Kjeldahl and Dumas nitrogen estimation methods for assay validation, confirming reproducibility and stability of protein content in bee pollen formulations.The cited prior art collectively establishes knowledge regarding the nutritional, functional, and analytical attributes of bee pollen, ragi, and formulation excipients; however, none disclose or suggest a standardized ready-to-drink protein powder formulation comprising bee pollen and ragi milk in defined ratios (1:1:0.30:0.05 to 1.5:1:0.20:0.10) with controlled use of maltodextrin, cocoa, lecithin, sucralose, and guar gum, optimized for solubility, sensory acceptability, and physicochemical stability as per ICH guidelines.Objective of InventionThe principal objective of the present invention is to develop a stable, nutritionally enriched, and organoleptically optimized ready-to-drink (RTD) protein powder formulation comprising bee pollen protein powder as a natural, high-quality protein source incorporated with ragi milk powder as a plant-based milk matrix, providing a safe and effective natural alternative to synthetic protein supplements for use across all age groups.The secondary objective of the invention is to optimize the formulation through systematic variation of ingredient ratios, specifically 1:1:0.30:0.05, 2:1:0.50:0.10, 1:0.80:0.50:0.30, and 1.5:1:0.20:0.10 (Bee Pollen : Ragi : Maltodextrin : Cocoa respectively), to achieve enhanced solubility, dispersibility, sensory acceptability, and nutritional balance while maintaining physicochemical stability, moisture content below 4.5% w / w, and a pH range of 6.3 to 6.8.Another objective of the invention is to provide a reproducible, cost-effective, and industrially scalable process for preparing the ready-to-drink bee pollen protein powder formulation, involving authenticated material selection, low-temperature drying, controlled blending, vacuum drying, and nitrogen-flushed packaging, thereby ensuring consistency, extended shelf life, and prevention of oxidative degradation or microbial contamination.Yet another objective of the invention is to evaluate the protein content and formulation stability using validated analytical techniques including Kjeldahl and Dumas nitrogen estimation methods, and to conduct accelerated and real-time stability testing as per ICH Q1A(R2) guidelines, thereby confirming long-term physical, chemical, and sensory stability of the product under standardized storage conditions.A further objective of the invention is to enhance the palatability and consumer acceptability of the formulation by the inclusion of maltodextrin for improved mouthfeel, cocoa powder for masking the natural bitterness of bee pollen, sucralose for sweetness without added calories, and lecithin and guar gum for improved emulsification, suspension, and texture upon reconstitution.A still further objective of the invention is to provide a scientifically validated and nutritionally superior formulation capable of delivering high-quality natural proteins, amino acids, vitamins, and micronutrients derived from bee pollen and ragi, supporting muscle recovery, metabolism, and general wellness, thereby making the formulation suitable for functional food, nutraceutical, and dietary supplement applications.Summary of the Invention The present invention relates to the development of a novel, stable, nutritionally enriched, and organoleptically optimized ready-to-drink (RTD) protein powder formulation comprising bee pollen protein powder as a natural and functional protein source, incorporated with ragi milk powder as a plant-based milk matrix, supported by maltodextrin, cocoa powder, lecithin, sucralose, and guar gum in optimized ratios, the formulation being intended as a natural, safe, and scalable alternative to synthetic protein supplements suitable for all age groups.Preparation and Authentication of Bee Pollen Material: The invention discloses a method for preparing and standardizing bee pollen as the primary protein component, wherein authenticated and naturally harvested bee pollen grains are manually cleaned to remove impurities, dried at a temperature not exceeding 40°C to preserve enzymatic and nutritional integrity, pulverized using a stainless-steel grinder, and sieved through a 60-mesh sieve to obtain a fine, homogeneous powder. The processed pollen is stored under desiccated conditions until further use to ensure stability and bioactive retention.Preparation of Ragi Milk Powder Base: Ragi (Eleusine coracana) grains are cleaned, soaked, and processed into an aqueous slurry, which is filtered, pasteurized, homogenized, and spray-dried to obtain a fine, free-flowing powder rich in calcium, fiber, and micronutrients. This ragi milk powder serves as the plant-based milk substitute, contributing to the formulation's nutritional density and creamy texture.Formulation of Ready-to-Drink Protein Powder: The bee pollen and ragi milk powders are incorporated in predetermined ratios selected from 1:1:0.30:0.05, 2:1:0.50:0.10, 1:0.80:0.50:0.30, and 1.5:1:0.20:0.10 (Bee Pollen : Ragi : Maltodextrin : Cocoa, respectively), along with maltodextrin as a bulking and dispersibility agent, cocoa powder as a flavoring and taste-masking component, lecithin as a natural emulsifier, sucralose as a non-caloric sweetener, and guar gum as a thickening and suspending agent. The ingredients are pre-blended under mechanical mixing at 800-1000 rpm for 30-40 minutes to achieve uniformity, followed by controlled incorporation of sucralose under relative humidity below 45% to prevent agglomeration. The resultant powder is sieved through a 40-mesh sieve and vacuum-dried at 35°C to achieve residual moisture below 4.5% w / w, yielding a stable, free-flowing formulation.Process Standardization: Optimization of formulation parameters was achieved by varying the ratios of bee pollen to ragi milk and excipients to balance nutritional value, palatability, and solubility. The selected ratios were found to produce superior reconstitution characteristics, forming a smooth, homogeneous beverage upon mixing with 150 mL water or milk, with no visible sedimentation or phase separation for at least seven minutes. The optimized formulation exhibited a pH range of 6.3 to 6.8, crude protein content between 8.0 and 9.5% w / w, and moisture content below 4.2% w / w, confirming stability and nutritional efficacy.Characterization and Analytical Validation: The invention further provides for protein assay determination through both Kjeldahl and Dumas nitrogen estimation methods, demonstrating reproducible results with mean crude protein values of 8.77 ± 0.08% w / w and 8.85 ± 0.05% w / w respectively. Stability testing conducted under accelerated (40 ± 2°C / 75 ± 5% RH) and real-time (25 ± 2°C / 60 ± 5% RH) conditions for six months confirmed that the formulation retained its physical appearance, color, odor, dispersibility, and protein integrity with less than 2% variation in assay values.Preferred Embodiments of the Invention: The preferred embodiment corresponding to Ratio B (2:1:0.50:0.10) demonstrated the most favorable balance between protein enrichment and palatability, offering high nutritional density and enhanced solubility for active adults, while Ratio C (1:0.80:0.50:0.30) exhibited superior flavor masking and sensory acceptance suitable for general consumers. All formulations displayed excellent reconstitution in water, smooth mouthfeel, and creamy consistency with no perceptible grittiness.Industrial and Nutritional Applicability: The invention further provides an industrially scalable and cost-effective process suitable for commercial production using standard food-grade equipment, ensuring consistent quality and extended shelf stability exceeding 18 months under ambient conditions. The formulation serves as a natural, safe, and high-protein nutritional supplement beneficial for individuals requiring enhanced dietary protein intake, including athletes, vegetarians, elderly persons, and recovering patients.Thus, the present invention provides a scientifically standardized, nutritionally balanced, and commercially scalable bee pollen-based ready-to-drink protein powder formulation demonstrating enhanced solubility, stability, and palatability, constituting a natural and safe alternative to synthetic protein powders with potential applications in nutraceutical, functional food, and dietary supplement industries.Brief Description of Drawings: The following thorough explanation of the various aspects of the invention, taken in conjunction with the corresponding drawing that represents various aspects and other features of the disclosure invention.Figure 1: Flow chart of preparation process Detailed Description of the InventionThe following description is of exemplary embodiments only and is not intended to limit the scope, applicability or configuration of the invention in any way. Rather, the following description provides a convenient illustration through explanation and figures for implementing exemplary embodiments of the invention. Various changes to the described embodiments may be made in the function and arrangement of the ingredients described without departing from the scope of the invention.The use of "including", "comprising" or "having" variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items. The terms "a" and "an" herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items. Further, the use of terms "first", "second", and "third", and the like, herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another.The present invention relates to a stable ready-to-drink protein powder formulation comprising bee pollen protein powder as the principal natural protein source incorporated with ragi milk powder as a plant-based milk matrix, wherein the formulation further comprises maltodextrin as a bulking and dispersibility-enhancing agent, cocoa powder as a flavoring and taste-masking agent, lecithin as a natural emulsifier, sucralose as a non-caloric sweetener, and guar gum as a thickening and suspending agent, the said ingredients being combined in predetermined ratios selected from 1:1:0.30:0.05, 2:1:0.50:0.10, 1:0.80:0.50:0.30, and 1.5:1:0.20:0.10 (Bee Pollen : Ragi : Maltodextrin : Cocoa respectively), wherein the process comprises collection and authentication of bee pollen grains from natural apiary sources, drying at a temperature not exceeding 40°C, pulverization and sieving through a 60-mesh sieve, preparation of ragi milk powder by spray-drying of pasteurized and homogenized ragi slurry, pre-blending of maltodextrin and cocoa powder for 10-15 minutes to form a uniform base, incorporation of lecithin and guar gum under continuous stirring at 800-1000 rpm to ensure proper dispersion, sequential addition of bee pollen powder and ragi milk powder followed by blending for 30-40 minutes in a double-cone blender to obtain homogeneity, and final incorporation of sucralose under controlled humidity not exceeding 45% relative humidity to prevent clumping and ensure uniform sweetness distribution, the resultant mixture being sieved through a 40-mesh sieve and vacuum dried at 35°C for 2 hours to achieve a moisture content below 4.5% w / w, thereafter filled under nitrogen flushing in laminated aluminum sachets or HDPE containers, hermetically sealed and stored at 25 ± 2°C and 60 ± 5% RH, wherein upon reconstitution in water the formulation yields a smooth, homogeneous, and stable dispersion with pH 6.3-6.8, crude protein content between 8.0 and 9.5% w / w as determined by nitrogen assay, and shelf stability exceeding 18 months under ambient conditions, the optimized composition providing enhanced palatability, nutritional value, and physicochemical stability, thereby constituting a natural, safe, and commercially scalable alternative to synthetic protein supplements suitable for nutritional and therapeutic applications.Table 1: Bee Pollen Composed Ready to Drink Protein Powder FormulationBee Pollen Composed Ready to Drink Protein Powder Formulation Collection and Authentication of Bee Pollen Material: The present invention provides a process wherein dried bee pollen grains are collected from authenticated natural apiary sources, cleaned manually to remove extraneous impurities such as wax fragments and debris, and dried at a temperature not exceeding 40°C to preserve enzymatic and nutritional activity, the dried pollen material being stored in airtight containers under desiccated conditions until further use in formulation.Pulverization and Sieving of Bee Pollen Material: The process further comprises the pulverization of the dried bee pollen using a stainless-steel high-speed grinder until a fine uniform powder is obtained, the resultant powder being passed through a 60-mesh sieve to achieve homogeneity in particle size and ensure uniform dispersion characteristics during formulation blending.Preparation of Ragi Milk Powder Base: The process involves the preparation of ragi milk powder by spray-drying aqueous slurry of cleaned and soaked ragi (Eleusine coracana) grains, said slurry being filtered, pasteurized, and homogenized prior to drying to produce a fine, free-flowing powder rich in calcium and dietary fiber, which serves as the plant-based milk base for the formulation.Pre-blending of Bulking and Flavoring Agents: The process further includes pre-blending of maltodextrin powder and cocoa powder in a stainless-steel planetary mixer at a slow speed for a duration of 10 to 15 minutes, thereby ensuring uniform distribution of the bulking and flavoring components that improve palatability and flow properties of the final blend.Incorporation of Emulsifier and Thickening Agent: The process comprises gradual addition of lecithin and guar gum to the pre-blended mixture under continuous agitation at a mixing speed in the range of 800 to 1000 rpm, wherein lecithin serves as a natural emulsifier improving wettability and dispersibility of the protein powder, while guar gum acts as a rheology modifier ensuring uniform suspension and stable texture upon reconstitution.Integration of Bee Pollen and Ragi Milk Powder: The process further provides for the sequential incorporation of bee pollen powder and ragi milk powder into the above admixture in accordance with predetermined ratios selected from 1:1:0.30:0.05, 2:1:0.50:0.10, 1:0.80:0.50:0.30, and 1.5:1:0.20:0.10 respectively, representing optimized formulations containing bee pollen protein powder, ragi milk powder, maltodextrin, and cocoa powder, said mixture being blended uniformly for a period of 30 to 40 minutes to achieve homogeneity and consistent bulk density.Addition of Sweetening Agent: The process further includes the incorporation of sucralose in a concentration of about 0.20% w / w of the total formulation, said sweetener being dispersed uniformly in the dry blend under controlled humidity conditions not exceeding 45% relative humidity to prevent clumping and ensure uniform sweetness distribution throughout the powder matrix.Final Blending and Standardization: The complete mixture so obtained is subjected to final blending using a double-cone blender or ribbon mixer operated at a rotational speed of 20 to 25 rpm for 20 minutes to ensure homogeneity, wherein the final product is evaluated for uniformity of color, texture, and flow index, ensuring that no segregation or agglomeration of particles occurs during the process.Sieving and Drying of the Final Blend: The resultant dry blend is passed through a 40-mesh sieve to eliminate coarse particles and ensure consistent granulation size, followed by vacuum drying at 35°C for 2 hours to reduce the residual moisture content to less than 4%, thereby enhancing shelf stability and flow properties suitable for commercial packaging.Filling and Packaging of Final Product: The process concludes with the filling of the dried and standardized protein powder into pre-sterilized laminated aluminum foil sachets or high-density polyethylene containers using a semi-automatic auger filler under nitrogen flushing conditions to prevent oxidation of bioactive components, said filled containers being hermetically sealed, labeled, and stored under controlled environmental conditions of 25 ± 2°C and 60 ± 5% relative humidity.Storage and Stability Evaluation: The final ready-to-drink protein powder formulation so obtained is subjected to accelerated and real-time stability studies as per ICH guidelines, conducted at 40 ± 2°C / 75 ± 5% RH and 25 ± 2°C / 60 ± 5% RH respectively, wherein parameters such as moisture content, dispersibility, solubility, pH, appearance, and flavor stability are periodically evaluated to ensure product integrity and performance throughout its intended shelf life. (Table 1 and Figure 1)Working Examples of the InventionExample 1: Preparation of Bee Pollen-Based Ready-to-Drink Protein Powder Formulation (Ratio A - 1:1:0.30:0.05)Five grams of the ready-to-drink protein powder formulation were prepared by weighing 2.11 g of bee pollen protein powder corresponding to 42.20% w / w, 2.11 g of ragi milk powder corresponding to 42.20% w / w, 0.63 g of maltodextrin corresponding to 12.60% w / w, 0.11 g of cocoa powder corresponding to 2.20% w / w, 0.02 g of lecithin corresponding to 0.40% w / w, 0.01 g of sucralose corresponding to 0.20% w / w, and 0.01 g of guar gum corresponding to 0.20% w / w, wherein all raw materials were accurately weighed using a precision balance with a sensitivity of 0.0001 g. The process comprised the pre-blending of maltodextrin and cocoa powder in a stainless-steel planetary mixer for a duration of 15 minutes at a slow mixing speed until a uniform brown-colored blend was obtained. Lecithin and guar gum were then incorporated under continuous agitation at a mixing speed of approximately 900 rpm to achieve uniform dispersion of emulsifier and thickening components. The bee pollen protein powder and ragi milk powder were added sequentially in accordance with the predetermined ratio and the mixture was blended for 30 minutes in a double-cone blender until a homogenous, free-flowing powder was obtained. Sucralose was incorporated during the final blending phase under controlled humidity conditions of not more than 45% relative humidity to prevent clumping and ensure even distribution of sweetness. The resulting powder was passed through a 40-mesh sieve to remove coarse particles, followed by vacuum drying at 35°C for 2 hours to achieve a moisture content below 4%. The dried blend was packed in laminated aluminum foil sachets using a semi-automatic auger filler under nitrogen flushing, hermetically sealed, and stored under controlled conditions of 25 ± 2°C and 60 ± 5% relative humidity. The resultant formulation was found to be freely soluble in water, forming a stable and uniform dispersion with no phase separation for up to 7 minutes, exhibiting a pH range of 6.4 to 6.8 and acceptable sensory characteristics of chocolate flavor and smooth texture.Example 2: Preparation of High-Protein Formulation (Ratio B - 2:1:0.50:0.10)In another embodiment, a high-protein ready-to-drink powder formulation was prepared using bee pollen protein powder, ragi milk powder, maltodextrin, cocoa powder, lecithin, sucralose, and guar gum in a total batch weight of 5.00 g. The formulation comprised 2.76 g of bee pollen protein powder corresponding to 55.20% w / w, 1.38 g of ragi milk powder corresponding to 27.60% w / w, 0.69 g of maltodextrin corresponding to 13.80% w / w, 0.13 g of cocoa powder corresponding to 2.60% w / w, 0.02 g of lecithin corresponding to 0.40% w / w, 0.01 g of sucralose corresponding to 0.20% w / w, and 0.01 g of guar gum corresponding to 0.20% w / w. The process comprised pre-blending of maltodextrin and cocoa powder for 10 minutes to ensure flavor uniformity followed by the addition of lecithin and guar gum under continuous stirring to achieve adequate dispersion. Bee pollen protein powder and ragi milk powder were then incorporated gradually into the pre-mix under mechanical blending at 25 rpm for 40 minutes to obtain a homogenous mixture. Sucralose was incorporated at the final stage, followed by sieving and drying as described in Example 1. The formulation exhibited enhanced protein concentration and provided improved nutritional density suitable for physically active adults. The product demonstrated complete solubility in water within 30 seconds of manual shaking, producing a stable and smooth beverage with no observable sedimentation. The pH of the reconstituted beverage was found between 6.3 and 6.7, indicating chemical stability and suitable compatibility with common flavoring agents.Example 3: Preparation of Enhanced Palatability Formulation (Ratio C - 1:0.80:0.50:0.30)In a further embodiment, the formulation was prepared using 1.91 g of bee pollen protein powder corresponding to 38.20% w / w, 1.53 g of ragi milk powder corresponding to 30.60% w / w, 0.95 g of maltodextrin corresponding to 19.00% w / w, 0.57 g of cocoa powder corresponding to 11.40% w / w, 0.02 g of lecithin corresponding to 0.40% w / w, 0.01 g of sucralose corresponding to 0.20% w / w, and 0.01 g of guar gum corresponding to 0.20% w / w, wherein the process followed was identical to that of Example 1 with proportional adjustments in mixing time to accommodate the higher cocoa concentration. The increased cocoa ratio was found to significantly mask the characteristic earthy and floral notes of bee pollen, resulting in an improved sensory profile. The pre-blended cocoa-maltodextrin mix was homogenized for 20 minutes, after which the protein and milk powders were incorporated. The final blend displayed a fine, uniform texture with high dispersibility in water and a creamy mouthfeel upon reconstitution. The sensory analysis conducted on ten volunteers indicated superior taste, aroma, and flavor balance compared to Example 1, confirming the successful enhancement of palatability without compromising nutritional content.Example 4: Preparation of Protein-Enriched Cost-Effective Formulation (Ratio D - 1.5:1:0.20:0.10)In another working embodiment, a protein-forward and cost-effective variant of the ready-to-drink powder formulation was prepared using 2.66 g of bee pollen protein powder corresponding to 53.20% w / w, 1.77 g of ragi milk powder corresponding to 35.40% w / w, 0.35 g of maltodextrin corresponding to 7.00% w / w, 0.18 g of cocoa powder corresponding to 3.60% w / w, 0.02 g of lecithin corresponding to 0.40% w / w, 0.01 g of sucralose corresponding to 0.20% w / w, and 0.01 g of guar gum corresponding to 0.20% w / w. The process involved pre-blending of maltodextrin and cocoa powder for 10 minutes to obtain a uniform base, followed by addition of lecithin and guar gum under continuous stirring. The protein and milk powders were added gradually and blended for 35 minutes at 25 rpm to achieve homogeneity. The mixture was sieved, vacuum-dried, and packed under nitrogen as described previously. The resultant formulation provided a cost-effective alternative with reduced carbohydrate content, improved stability, and retained emulsification characteristics, making it suitable for large-scale commercial production. The powder reconstituted readily in water, producing a smooth and stable drink with mild chocolate flavor and acceptable sensory quality.Example 5: Evaluation of Stability and Reconstitution CharacteristicsThe formulations prepared as per Examples 1 to 4 were subjected to stability studies under accelerated and real-time conditions as per ICH Q1A(R2) guidelines. Samples were stored at 40 ± 2°C and 75 ± 5% RH for accelerated testing and at 25 ± 2°C and 60 ± 5% RH for real-time stability observation. Evaluations were conducted at 0, 1, 3, and 6 months for physical appearance, moisture content, pH, color, odor, and flavor retention. All formulations demonstrated less than 0.5% change in moisture content, no evidence of phase separation or caking, and maintained flavor integrity over the study period. Reconstitution tests confirmed complete solubility in water at room temperature, forming stable dispersions with a pH between 6.3 and 6.8 and exhibiting a shelf stability period exceeding 18 months under ambient storage conditions.Example 6: Stability Evaluation and Protein Assay Determination of Bee Pollen-Based Ready-to-Drink Protein Powder FormulationThe present example illustrates the analytical evaluation of the ready-to-drink protein powder formulation prepared as per Example 2, employing Ratio B (2:1:0.50:0.10), for its physicochemical stability and quantitative assay of protein content using validated analytical procedures in accordance with ICH Q1A(R2) stability testing guidelines.A representative batch of the optimized formulation comprising 2.76 g bee pollen protein powder corresponding to 55.20% w / w, 1.38 g ragi milk powder corresponding to 27.60% w / w, 0.69 g maltodextrin corresponding to 13.80% w / w, 0.13 g cocoa powder corresponding to 2.60% w / w, 0.02 g lecithin corresponding to 0.40% w / w, 0.01 g sucralose corresponding to 0.20% w / w, and 0.01 g guar gum corresponding to 0.20% w / w was selected for evaluation. The total batch weight was standardized to 5.00 g. The formulation was subjected to stability and analytical testing immediately after preparation and at defined time intervals.The stability study was performed under accelerated and real-time conditions at 40 ± 2°C / 75 ± 5% RH and 25 ± 2°C / 60 ± 5% RH respectively, as prescribed under ICH Q1A(R2). Samples were stored in sealed laminated foil pouches and evaluated at 0, 1, 3, and 6 months intervals for appearance, assay, degradation products, and moisture content. The analytical methods used for protein assay were validated for precision, accuracy, linearity, and reproducibility as per ICH Q2(R1) guidelines prior to use.For assay of protein content, two independent analytical procedures were employed, namely the Kjeldahl method and the Dumas combustion method, to ensure cross-validation and analytical reliability. All analytical tests were performed in triplicate, and results were expressed as the mean percentage of crude protein per unit mass of formulation.In the Kjeldahl method, the total nitrogen content was determined by acid digestion followed by alkali distillation and titration. Approximately 0.50 g of the formulation sample was accurately weighed into individual 250 mL glass digestion tubes. To each tube, 10 mL concentrated sulfuric acid and one Kjeltab containing CuSO₄ and K₂SO₄ were added to catalyze digestion. The samples were digested in a block heater at 400°C until the solutions became clear, indicating complete oxidation of organic matter. After cooling, the digests were diluted with distilled water and subjected to distillation using a Velp Scientifica UDK 152 Distillation and Titration Unit. Sodium hydroxide (40% w / w) was used as the neutralizing reagent, and the released ammonia was absorbed in boric acid solution (Kjel-Sorb) containing mixed indicator. The distillate was titrated against standardized hydrochloric acid. Blank and reagent blanks were analyzed alongside each batch, and Standard Reference Material SRM 1849a was used as continuous calibration verification. The nitrogen content obtained was multiplied by a conversion factor of 6.25 to determine the crude protein percentage.In the Dumas method, total nitrogen was determined using a combustion-based analyzer (Leco TruMac N-Analyzer). Calibration was performed using ethylenediaminetetraacetic acid (EDTA) standards at mass ranges from 0.010 to 1.000 g in triplicate to establish linearity. Each sample of approximately 0.500 g of formulation was weighed into tared ceramic weigh boats fitted with nickel liners and introduced into the instrument's combustion chamber, maintained under an oxygen flow rate of 250 mL / min. Combustion was performed in the presence of platinum / rhodium catalyst and copper filings to convert nitrogenous compounds to N₂ gas, which was measured using a thermal conductivity detector. Blank runs and instrument drift calibrations were performed at regular intervals. Continuous calibration verification was carried out after every 10 samples using nicotinic acid standard. The nitrogen percentage was automatically calculated by the instrument software and converted to crude protein by multiplication with factor 6.25.Both methods demonstrated comparable results, with the Dumas method showing slightly higher precision and accuracy. The mean crude protein content was found to be 8.77 ± 0.08% w / w as determined by the Kjeldahl method and 8.85 ± 0.05% w / w as determined by the Dumas method, confirming analytical concordance between both techniques.During stability testing, the physical appearance of all samples remained uniform with no discoloration or caking observed over the six-month period. Moisture content remained below 4.2% throughout, confirming satisfactory hygroscopic control. The pH of the reconstituted powder (1% w / v in water) remained within 6.4 to 6.8 with no significant deviation. The assay results indicated a less than 2% variation in protein content under accelerated storage conditions, demonstrating excellent stability of protein integrity and absence of degradation. No degradation products were detected by UV absorbance at 280 nm, confirming absence of denaturation or oxidation.The analytical method validation confirmed linearity in the concentration range of 0.2 to 1.0 g nitrogen equivalents, with correlation coefficient (R²) exceeding 0.998 in both methods. Intra-day and inter-day precision expressed as %RSD were below 2.0%, confirming method reproducibility. The limit of detection (LOD) and limit of quantification (LOQ) for nitrogen were 0.002% and 0.006% respectively.The combined results of the assay and stability study demonstrated that the ready-to-drink bee pollen protein powder formulation retained its physicochemical integrity, protein content, and sensory acceptability during the entire period of testing, thereby confirming its suitability for long-term storage and commercial use as a natural high-protein nutritional supplement.The working examples so described collectively demonstrate the technical feasibility, reproducibility, and industrial scalability of the bee pollen-based ready-to-drink protein powder formulation. The formulations produced under varying ratios provide options for nutritionally enriched, flavor-balanced, and stable protein beverages suitable for consumption across all age groups, offering a natural and safe alternative to synthetic protein supplements.Advantages of InventionThe present invention offers several significant advantages over conventional protein supplement formulations. It provides a natural, nutritionally balanced, and safe ready-to-drink protein powder derived primarily from bee pollen, a rich source of proteins, amino acids, vitamins, minerals, and bioactive enzymes. Unlike synthetic or whey-based protein powders, this formulation avoids the risk of gastrointestinal intolerance, allergic reactions, and artificial additives. The incorporation of ragi milk powder enhances the calcium and fiber content, contributing to improved bone health and digestion while ensuring suitability for all age groups including children, adults, and elderly individuals. The inclusion of maltodextrin as a bulking and solubility enhancer, along with lecithin and guar gum as emulsifying and thickening agents, ensures superior solubility, uniform suspension, and a smooth mouthfeel upon reconstitution in water or milk. The addition of cocoa powder and sucralose effectively masks the earthy flavor of bee pollen, improving taste, aroma, and overall consumer acceptability without increasing caloric content. The process employs low-temperature drying and nitrogen-flushed packaging, thereby preventing oxidation and degradation of heat-sensitive nutrients, ensuring a moisture content below 4% and a shelf life exceeding 18 months under ambient conditions. Furthermore, the formulation has been validated for protein content using both Kjeldahl and Dumas nitrogen assay methods, confirming excellent analytical precision, reproducibility, and stability. The product demonstrates high solubility, stable pH (6.3-6.8), and consistent sensory characteristics over time, conforming to ICH Q1A(R2) stability testing standards. Overall, the invention represents a scientifically standardized, cost-effective, and industrially scalable protein supplement of natural origin that combines nutritional value, palatability, and physicochemical stability, making it suitable for the nutraceutical, functional food, and wellness markets. Scope of the Invention The scope of the present invention extends to the development, formulation, and industrial production of ready-to-drink protein powder compositions comprising bee pollen protein powder as a principal ingredient in combination with ragi milk powder, maltodextrin, cocoa powder, lecithin, sucralose, and guar gum in various optimized ratios, including 1:1:0.30:0.05, 2:1:0.50:0.10, 1:0.80:0.50:0.30, and 1.5:1:0.20:0.10 (Bee Pollen : Ragi : Maltodextrin : Cocoa respectively). The invention covers all process variations, ingredient substitutions, and formulation optimizations that achieve equivalent physicochemical properties, protein content, and sensory characteristics as described in the working examples. It encompasses methods involving the collection, authentication, pulverization, blending, drying, and packaging of natural ingredients under controlled environmental conditions ensuring product stability and nutritional integrity. The invention further extends to protein-enriched beverage formulations that may be flavored, fortified, or adapted for specific dietary needs including sports nutrition, pediatric nutrition, geriatric supplementation, and wellness products. The scope also includes commercial scalability, allowing the formulation to be manufactured using standard food and nutraceutical processing equipment such as planetary mixers, double-cone blenders, vacuum dryers, and auger fillers, thereby enabling mass production without loss of quality. Additionally, the invention's validated stability and assay methodologies support regulatory compliance and commercial standardization under food-grade and nutraceutical guidelines. Thus, the scope of the invention is broad enough to cover all equivalent compositions, modifications, and process adaptations that deliver a stable, soluble, palatable, and nutritionally complete natural protein supplement derived from bee pollen, suitable for long-term storage and wide-scale consumer application.It is to be understood that the present invention is not limited to the embodiments described above, it should be clear that various modifications and alterations can be made along with various features of one embodiment included in other embodiments, within the scope of the present invention.

Claims

1. A bee pollen composed ready to drink protein powder formulation composition comprising: bee pollen protein powder in an amount of 35.0 to 56.0% w / w as the key natural protein source; ragi milk powder in an amount of 25.0 to 45.0% w / w as a plant-based milk matrix and micronutrient contributor; maltodextrin in an amount of 5.0 to 20.0% w / w as a bulking and mouthfeel-imparting agent; cocoa powder in an amount of 1.0 to 12.0% w / w as a flavoring and taste-masking agent; lecithin in an amount of 0.02 to 1.0% w / w as a natural emulsifier to enhance solubility and stability; sucralose in an amount of 0.05 to 0.5% w / w as a non-caloric sweetener to balance taste profile; and guar gum in an amount of 0.05 to 1.0% w / w as a thickening and suspending agent, wherein the total composition accounts for 100% w / w and is formulated in any one of the following ingredient ratios expressed as Bee Pollen : Ragi Milk Powder : Maltodextrin : Cocoa Powder includes (a) Ratio A - 1 : 1 : 0.30 : 0.05, (b) Ratio B - 2 : 1 : 0.50 : 0.10, (c) Ratio C - 1 : 0.80 : 0.50 : 0.30, and (d) Ratio D - 1.5 : 1 : 0.20 : 0.10 respectively; and the composition upon reconstitution in water or milk at ambient temperature forms a homogenous, free-flowing and stable dispersion without phase separation for at least seven minutes, possesses a pH in the range of 6.3 to 6.8, a residual moisture content below 4.5% w / w, and a crude protein content between 8.0 and 9.5% w / w as determined by total nitrogen assay, thereby providing a natural, nutritionally enriched, and organoleptically acceptable ready-to-drink protein supplement suitable for human consumption.

2. The process for preparing the bee pollen composed ready to drink protein powder formulation as claimed in Claim 1, comprising the steps of: wherein, collecting and authenticating natural bee pollen grains and cleaning the same to remove extraneous impurities; drying the cleaned pollen at a temperature not exceeding 40°C to preserve enzymatic and nutritional activity; pulverizing the dried pollen to a fine powder and sieving through a 60-mesh sieve to obtain uniform particle size; preparing ragi milk powder by forming an aqueous slurry of cleaned and soaked ragi grains, filtering, pasteurizing, homogenizing, and spray-drying the slurry to yield a fine, free-flowing milk base powder; pre-blending maltodextrin and cocoa powder in a stainless-steel planetary mixer for 10 to 15 minutes to obtain a uniform bulking-flavor premix; incorporating lecithin and guar gum into the premix under continuous stirring at a mixing speed between 800 and 1000 rpm to ensure uniform dispersion; sequentially adding bee pollen protein powder and ragi milk powder into the premix in any of the ingredient ratios A, B, C, or D as claimed in Claim 1, followed by blending for 30 to 40 minutes in a double-cone blender to achieve homogeneity; adding sucralose at a final blending stage under controlled humidity not exceeding 45% relative humidity to prevent caking and ensure uniform sweetness distribution; sieving the resultant blend through a 40-mesh sieve, vacuum drying the powder at about 35°C to obtain residual moisture below 4.5% w / w, and packing the dried composition under nitrogen flushing into laminated aluminium foil sachets or high-density polyethylene containers, hermetically sealing and storing under controlled temperature of 25 ± 2°C and relative humidity of 60 ± 5%; whereby a stable, homogeneous, and free-flowing ready-to-drink protein powder composition with reproducible nutritional and organoleptic characteristics is obtained.