Reduction of non-enzymatic browning in citrus juice

Details Reduction of non-enzymatic browning in citrus juice Reduction of non-enzymatic browning in citrus juice

A - Human Necessities

23

L

A23L 2/42 (2006.01) A23L 2/06 (2006.01)

Patent

CA 2551439

The present invention relates to a method for preparing from concentrate citrus peel juice to reduce non-enzymatic browning. More specifically, the invention relates to adding L-cysteine to the peel juice prior to evaporation and/or pasteurization during processing in order to remove bitterants and thereby retard the aggregate of polyphenolic components. By retarding the accumulation of polyphenolics, the invention inhibits the browning of peel juice.

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