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LactoSave: Clean-Label Dairy Stabilization by Replacing Xanthan, CMC, Carrageenan, and Modified Starches with a Citrus-Based Matrix

abril 30, 2026

By: Fiber Citrus Scientific Development Team Introduction Dairy manufacturers face a dual pressure: consumers demand clean labels with fewer additives, while products must remain stable and sensorially consistent through shelf life. Conventional stabilization often uses gums (xanthan, CMC, carrageenan) and modified starches to manage viscosity, syneresis, and phase stability. However, consumer

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Jelly Save: Partial and Full Pectin Replacement with Stable Gelation and Viscosity in Low-pH Jam Systems (2.8–3.5)

abril 28, 2026

By: Fiber Citrus Scientific Development Team IntroductionPectin is a critical structuring ingredient in jams and fruit preserves, but its market volatility introduces cost instability and supply risk. In many regions, pectin prices have fluctuated by more than 20%, pushing manufacturers to seek alternatives. However, reducing pectin often destabilizes gelation, viscosity, and

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BakeSave: Tenderness Preservation in Reduced-Fat Bakery Products Through Moisture Retention and Matrix Structuring

abril 23, 2026

By: Fiber Citrus Scientific Development Team Consumers want healthier bakery options, but fat reduction directly impacts tenderness, mouthfeel, and indulgence. Removing fat increases dryness and firm texture, making reduced-fat products less enjoyable and lowering repeat purchase. BakeSave was developed to support reduced-fat bakery reformulations by retaining moisture, stabilizing crumb structure, and

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VegSave: Clean-Label Structuring of Plant-Based Meat Alternatives by Reducing Dependency on Gum Blends

abril 20, 2026

By: Fiber Citrus Scientific Development Team Consumers increasingly evaluate plant-based products not only by nutrition but also by ingredient perception. Many meat alternatives rely on complex stabilizer stacks to deliver structure and water retention, which can increase label length and contribute to artificial texture signatures. VegSave was developed to provide a

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MeatSave: Clean-Label Cohesion and Stability by Replacing Phosphates and CMC in Emulsified Sausage Systems

abril 16, 2026

By: Fiber Citrus Scientific Development Team Processed meat producers are under mounting pressure to simplify labels and reduce controversial additives, especially in regulated markets. Phosphates and CMC are widely used to support water retention, bind, and stability but they also represent a label and consumer perception challenge. Removing them often compromises

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PupSave: Extrusion Flow Support and Industrial Yield Improvement by Replacing CMC in Dry Extruded Dog Food

abril 14, 2026

By: Fiber Citrus Scientific Development Team In dry extruded pet food, profitability depends on stable processing: consistent flow, uniform pellet structure, and minimal rejects. Formulations that perform nutritionally can still fail industrially when extrusion behavior is unstable, leading to variable pellet integrity and reduced yield. PupSave was developed as a functional

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Fique por dentro das novidades

LactoSave: Clean-Label Dairy Stabilization by Replacing Xanthan, CMC, Carrageenan, and Modified Starches with a Citrus-Based Matrix

Jelly Save: Partial and Full Pectin Replacement with Stable Gelation and Viscosity in Low-pH Jam Systems (2.8–3.5)

BakeSave: Tenderness Preservation in Reduced-Fat Bakery Products Through Moisture Retention and Matrix Structuring

VegSave: Clean-Label Structuring of Plant-Based Meat Alternatives by Reducing Dependency on Gum Blends

MeatSave: Clean-Label Cohesion and Stability by Replacing Phosphates and CMC in Emulsified Sausage Systems

PupSave: Extrusion Flow Support and Industrial Yield Improvement by Replacing CMC in Dry Extruded Dog Food