Revolutionizing Pineapple Jam Production with Curdlan
Update: 2025-09-30
Description
A study published in Food Quality and Safety reveals that curdlan, a natural polysaccharide, can drastically reduce cooking time for pineapple jam production, while improving texture, stability, and reducing water loss. This cost-effective alternative to pectin has the potential to transform fruit preserves, reduce food waste, and offer a sustainable solution for the food industry.
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