CJ CheilJedang

Last updated January 21, 2026

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Saccharide and lipid matrix structuring: CJ CheilJedangRecent Research Landscape

Engineering the structural matrix of sugar-based and emulsion-based food systems. Controlling phase stability and crystallization kinetics to ensure texture retention in frozen and aerated states.

What technical problems is CJ CheilJedang addressing in Saccharide and lipid matrix structuring?

Unpleasant sweetener aftertaste

(9)evidences

The keywords focus on using allulose to improve the sensory profile of fermented dairy and alcoholic beverages. The core technical challenge is the lingering or off-putting flavor profile associated with specific beverage bases or alternative sweeteners.

Unstable food matrix texture

(5)evidences

The keywords focus on complex multi-phase food matrices like ice cream and sauces which are prone to phase separation, syneresis, or texture loss. Solving these degradation mechanisms ensures product shelf-life and consistent sensory properties.