Suppressing bitterness in juice of vegetables and fruit, esp. citrus - by treating with an enzymatic extract prepd. by fermentation

摘要

The process comprises contacting the juice, extracted by pressing, with a small amt. of an enzymatic extract obtd. from the culture of a microorganism in a medium comprising as well as the usual mineral salts, a substrate based on the pips of citrus fruit and a glucide. The juice of grapefruit, lemons to Navel oranges, for example, can contain or develop bitterness. The process removes the bitterness without adverse effect on the taste. It also enables the treatment of juice from the skins of citrus fruit to make it usable as a drink.