A method of suppressing naturally occurring bitterness in processed fruits and vegetables

摘要

1,149,023. Suppressing bitterness in fruits and vegetables. TAKEDA CHEMICAL INDUSTRIES Ltd. 21 April, 1966, No. 17599/66. Heading A2E. Naturally occurring bitterness in processed fruit and vegetables is suppressed by the addition of a 51-purine nucleotide, such as 51-adenylic acid, 51-guanylic acid, 51-inosinic acid, 51-deoxyguanylic acid, and their non-toxic salts, in an amount below the threshold value, normally in an amount below 0.003% to 0.0003% by weight.