Patent ID: 8980352
Filing Date: 2015-03-17
Classification: A23L,C07J,G01N

Abstract:
1. A method for reducing the bitter taste of, and imparting fresh taste to, orange juice from concentrate comprising limonin, isolimonin, polymethoxylated flavones, and limonoid β-D-glucopyranosides, said method comprising treating orange juice from concentrate as follows: controlling the concentration of a blend of limonin and isolimonin in the orange juice to a level below the threshold taste level thereof and controlling the isolimonin/limonin ratio to less than about 0.25; controlling the concentration of polymethoxylated flavones in the orange juice to a level below the threshold taste level thereof; controlling the concentration of limonoid β-D-glucopyranosides in the orange juice to a level below the threshold taste level thereof; and increasing the Brix/Acid ratio of the orange juice by reducing the concentration of acid to lower than the acid concentration of the untreated juice, said acid selected from the group consisting of malic acid, citric acid, and blends thereof.