REDUCTION OF BITTRENESS AND ODOR OF VEGETABLE AND FRUIT JUICE AND VEGETABLE AND FRUIT JUICE HAVING REDUCED BITTERNESS AND ODOR

摘要

PURPOSE: To provide a new method for the reduction or suppression of bitterness and odor of a bitterness-and-odor-having material, e.g. vegetable juice, fruit juice, their mixture or diluted material and to obtain a vegetable juice or fruit juice whose bitterness and odor are reduced or suppressed. ;CONSTITUTION: A bitterness and odor-reducing method comprises the addition of a fatty acid diglyceride ester to a vegetable juice or fruit juice. A bitterness and odor-reduced vegetable or fruit juice is obtained by adding, to vegetable or fruit juice, the fatty acid diglyceride ester in an amount of ≥0.01wt.% based on the vegetable or fruit juice.;COPYRIGHT: (C)1995,JPO