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Specialized Expertise: Natural Fruit Juice Concentrate Blending & Thermal Inactivation
The engagement provided advanced food chemistry and recipe development for natural fruit beverage blends. The scope included pectinase enzyme stabilization, ascorbic acid antioxidant synergy to prevent oxidative browning, Brix-acid ratio balancing across seasonal fruit batches, and continuous tubular pasteurizer heat profiling. Deliverables included Master Formulation Sheets, nutritional data breakdowns, and commercial pilot batch sign-offs.
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