Debittering citrus juice

Hasegawa, S. Brewster, L. C. Limonoate dehydrogenase and debittering of citrus juice therewith. U. S. Patent 3,911,103. 

Removal of polyphenolic compounds Recovery of starch from wheat flour Debittering citrus pectin juice by hydrolysis of the glucoside, naringin... 

Enzymatic debittering of citrus juice by rhamnosidase action is a practical process although not now economically important in the United States. It could be a particularly attractive use for an immobilized enzyme. 

Couture R and Rouseff R. Debittering and deacidifying sour orange Citrus aurantium) juice using neutral and anion exchange resins. J. Food Sci. 1992 57 380-384. 

Cellulose acetate jels and beads were used to effectively remove limonin below the bitterness threshold from citrus juies (43). The resins can be regenerated readily by washing with a small volume of warm water. The process has been used commercially in Australia in debittering bitter orange juices (47). 

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