Introduction: The Moisture Challenge in Sugar-Free Formulations Reducing or removing sugar in food products presents a significant challenge for product developers: maintaining moisture and freshness. Sugar isn’t just a sweetener – it also acts as a humectant, binding water in foods. By tying up water molecules, sugar helps prevent dryness, preserves soft texture, and inhibits […]

Introduction Clean-label product development has driven the search for natural alternatives to conventional food hydrocolloids like xanthan gum, guar gum, carrageenan, and modified starches. These traditional additives provide essential functionalities – they thicken sauces, stabilize emulsions, suspend particles in beverages, create gels, and improve texture in countless foods. However, they often appear as unfamiliar chemical