Abstract
AbstractPolyamides are shown to be effective adsorbents for removal of the bitter principle, limonin, from pasteurised Washington Navel orange juice. The extent of limonin removal varies with different juices, but sufficient can be removed by one or two treatments to bring the concentration below the organoleptically detectable level. The commercial use of polyamides to prepare non‐bitter juices from Navel oranges is discussed.
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