5 Directions of Innovation Research

• 01Fat Substitute

  Citrus fiber has a fat-like taste which makes low-fat products closer to the full taste of high-fat products. How to maintain the consistency in taste with the fat loss is our research focus.

  

  Fat Substitute

• 02Clean Label

  With increasing health awareness, “Additive Free” has been increasingly concerned by consumers, and “clean label” has become a trend. On the basis of nearly 30-year experience of innovative application in the field of dairy & beverages, the new system of citrus fiber is applied to improvement of product stability and taste as well as substitute of colloid and starch.

  

  Clean Label

• 03Improvement of Product Yield

  Bad taste due to freeze syneresis and repeated freeze-thaw are the focus of the meat industry. The advantage of Lemont new products is the ability to both keep the tender and juicy taste and to increase the yield of meat products. A number of researches have been completed and are applying for national patents.

  

  Improvement of Product Yield

• 04Foam Retention

  With the excellent water-carrying capacity and unique product structure, citrus fiber can produce more abundant foam in the application process, which has been applied to a variety of mature products of dairy & beverages. In the future, we will study its possibilities in coffee, milk tea and cream whipping and other areas.

  

  Foam Retention

• 05Texture Improvement

  As to baking & pastry, we completed the research of Frozen Dough Modifier, which improves the dough operability, and makes the finished product softer and tastier by adding the new system of citrus fiber. As to sauce, water bleeding and product stability is the major problem to be solved. In the future we will provide more possibilities for health innovation.

  

  Texture Improvement