BEV SAVE
Colloidal Sequestration of Limonin to Reduce Bitterness in Reconstituted Orange Juices
A colloidal-capture mechanism attenuates limonin-driven bitterness in reconstituted OJ without thermal processing or enzymatic intervention.
FC SCIENTIFIC DEV. TEAM
NUTRI SAVE
A Colloidal Structuring Platform for the Next Generation of Supplements and Functional Nutrition
Framework paper introducing Nutri Save® as a structuring platform for powders, RTDs and gummies across the functional nutrition category.
FC SCIENTIFIC DEV. TEAM
PUP SAVE
Thermal-Stable Matrix Structuring to Reduce Breakage and Improve Pellet Integrity in High-Temperature Extruded Pet Food
Matrix reinforcement that survives extrusion temperatures delivers measurable reduction in kibble breakage and fines across shelf life.
FC SCIENTIFIC DEV. TEAM
MEAT SAVE
Water–Fat Retention and Yield Protection in Reduced-Fat Burgers Through Functional Matrix Structuring
Structuring the protein–fat–water matrix recovers cook-yield and juiciness in reduced-fat beef patties without synthetic binders.
FC SCIENTIFIC DEV. TEAM
VEG SAVE
Water–Fat Retention and Juiciness Engineering in Plant-Based Burger Matrices
Colloidal structuring replaces methylcellulose in plant-based patties, stabilising juiciness and bite across cooking and reheat cycles.
FC SCIENTIFIC DEV. TEAM
BAKE SAVE
Moisture Retention and Water-Mobility Control to Reduce Staling and Preserve Softness in Baked Goods
Controlling water mobility inside the crumb slows starch retrogradation, extending softness and perceived freshness through shelf life.
FC SCIENTIFIC DEV. TEAM
JELLY SAVE
Colloidal Network Reinforcement to Reduce Syneresis and Preserve Shelf-Life Appearance in Jams and Fruit Preserves
Reinforcing the pectin–sugar network reduces surface weeping and preserves visual clarity in low-sugar jams over extended storage.
FC SCIENTIFIC DEV. TEAM
LACTO SAVE · FEATURED
Colloidal Moisture Retention to Reduce Syneresis and Improve Post-Fermentation Stability in Yogurt Systems
Up to 90% reduction in whey separation across 7-day storage in three commercial yogurt matrices, benchmarked against phosphate control.
FILIPE SOARES, VP R&D
BEYOND FOOD · CARE SAVE
Care Save: Colloidal Matrix Support to Improve Emulsion Stability in Lotions and Creams
A citrus-derived colloidal structurant stabilises cosmetic O/W emulsions, reducing reliance on synthetic thickeners and co-emulsifiers.
FC SCIENTIFIC DEV. TEAM
BEYOND FOOD · BUILD SAVE
Build Save: Matrix Structuring for High-Build Leveling Mortars
Citrus fiber introduces controlled thixotropy and sag resistance in cementitious leveling mortars for high-build industrial flooring.
FC SCIENTIFIC DEV. TEAM
BEYOND FOOD · PAPER SAVE
Paper Save: Dewatering Acceleration with Microcellulose-Compatible Structuring
A structurant compatible with microfibrillated cellulose accelerates dewatering on the wire, lowering energy demand in papermaking lines.
FC SCIENTIFIC DEV. TEAM
SPICE SAVE
Particle Retention and Suspension Stability in Spice-Rich Sauces
Network structuring suspends spice particulates through shelf life and thermal cycles without gum xanthan or modified starch.
FC SCIENTIFIC DEV. TEAM
SOUP SAVE
Particle Retention and Suspension Stability in Soups Through Colloidal Network Structuring
A low-dose colloidal network holds vegetables, grains and proteins in suspension across retort cycles and ambient storage.
FC SCIENTIFIC DEV. TEAM
BEV SAVE
Colloidal Structuring for Physical and Visual Stability in Pulp-Containing Beverages
Suspending cloud and pulp particles through a natural colloidal network preserves visual homogeneity in ambient pulp-containing juices.
FC SCIENTIFIC DEV. TEAM
NUTRI SAVE
High-Protein Systems: Matrix Reorganization for Reduced Grittiness and Stable Body Over Shelf Life
Matrix reorganization in high-protein RTDs and shakes reduces chalkiness and astringency while stabilising body across storage.
FC SCIENTIFIC DEV. TEAM
SPICE SAVE · PORTUGUÊS
Interações Coloidais e Estruturação Natural em Molhos com Redução de Extrato e Substituição de Goma Xantana
Estudo original em português sobre estruturação coloidal natural e substituição de goma xantana em molhos industriais com redução de extrato.
FC SCIENTIFIC DEV. TEAM
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