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Revolutionizing Pineapple Jam Production with Curdlan

Revolutionizing Pineapple Jam Production with Curdlan

Update: 2025-09-30
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A study in Food Quality and Safety reveals that curdlan, a natural polysaccharide, can significantly improve pineapple jam production by reducing cooking time, enhancing texture, and maintaining taste. This alternative to pectin has the potential to reduce food waste, keep jams affordable, and offer a sustainable solution for the food industry.
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Revolutionizing Pineapple Jam Production with Curdlan

Revolutionizing Pineapple Jam Production with Curdlan

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