citrus fruit debittering for adsorbents

 

Bitterness in citrus juice is mainly caused by compounds such as nariginin and limonin, which are normally removed during processing. There are several techniques that producers use to control the bitterness and pH in juice, with adsorbent resins gaining in popularity because the process requires very little energy and is more environmentally sustainable.

Up to 95% of bitterness compounds can be used through the use of resin adsorbents.

Purolite products that are effective in removing bitterness-causing compounds such as limonoids (tri-terpenes) and flavanone glycosides (flavonoids) include: