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Comment Processing & Handling

These resins make tastier orange juice

By Mary Page Bailey |

A process from Dow Water & Process Solutions (DW&PS; Edina, Minn.; www.dowwaterandprocess.com) uses a unique adsorbent resin to improve the taste of orange juice. Amberlite FPX66 is a macroreticular, non-functionalized adsorbent resin with a pore structure designed to capture a variety of target molecules. In the case of orange juice, this resin removes limonin, a highly bitter compound. Limonic acid, present in all oranges, naturally esterifies over time to limonin, which resides in oranges’ membrane structure. Using a combination of ultrafiltration and Amberlite’s polymeric aromatic adsorbent, orange juice is de-bittered by selectively removing limonin, while still maintaining the juice’s other flavor components. Amberlite beads have a high surface area, and the pore structure provides selective capture of target molecules. The large surface area also means that throughput is not limited by the adsorbent’s capacity. Amberlite beads have a polymer matrix that provides physical rigidity and thermal stability. These beads can be re-used for hundreds of cycles, so there is significantly less operational waste as compared to the use of powdered activated carbon. An adsorbent resin that is used in typical…
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