Apples, pears, and other syrups have obvious bitterness during processing, which limits their wide application in the food industry. Therefore, eliminating bitterness is of great significance. Debittering can be achieved by degrading or separating bitter components. At present, the methods for removing bitterness mainly include biotechnology method and adsorption method.
Adsorption to remove bitterness
The adsorption method uses an adsorbent to selectively adsorb and remove the bitter components in citrus fruit juice to achieve the purpose of removing bitterness. There are a variety of adsorbents, including ion-exchange resins such as styrene-divinylbenzene cross-linked copolymers, cellulose ester adsorption gels, silica gels, and Forisil, etc., which can be treated by batch or column methods. Various adsorbents have different adsorption capacities for different components. Styrene-divinylbenzene cross-linked copolymers are widely used in citrus debittering and have been used in commercial production. Puri et al.'S method for producing low-bitter citrus fruit juices, concentrates and dry powders; 5, Mazaf-far et al.'S high production capacity, particularly suitable for grapefruit and orange juice debittering technologies, etc.
Adsorption of vinylbenzene cross-linked copolymers to remove bitterness.
During Preparation fructooligosaccharide and debittering device, there will need ion exchange resin, Today I recommend our Lanlang ® AD110; It is Polystyrene macroporous adsorbent resin
Speically used for juice debittering. especially for the production of syrup and fructose which use apple juice, pear juice.
Physical and Chemical Properties:
Red brown to brown spherical grain
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