The bitterness in tangerines, oranges, grapefruits, and lemons mainly comes from naringin, which is abundant in the white pith, seeds, peel, and pulp septa. When the fruit is crushed and pressed, the white pith breaks down, allowing naringin to dissolve into the juice, producing a persistent bitter taste. Grapefruits and pomelos have the highest naringin content, followed by oranges and tangerines, while lemons have a relatively low content. Juicing, canning, and brewing processes easily produce a noticeable bitter taste. Traditional processes involve high equipment investment and material waste, and are prone to problems such as recurring bitterness and juice turbidity/separation after storage, severely affecting taste and shelf life.
Solution Details
Naringinase can specifically break down naringin, the bitter compound in citrus juice, quickly eliminating the initial bitterness of tangerines, oranges, grapefruits, and lemons after juicing. It also prevents the recurrence of bitterness caused by the continuous precipitation and transformation of naringin during juice storage, without damaging the juice's aroma, color, or nutrients. It removes astringency from alcoholic beverages, resulting in a cleaner and smoother fruit flavor. Applied to the processing of citrus, orange, grapefruit, and lemon juices, fruit wines, and canned fruits, it simplifies the debittering process, shortens processing time, and reduces auxiliary material and equipment maintenance costs.
Removes sour and bitter taste
Improves clarity
Prevents turbidity and sedimentation
Extends shelf life
