Process for opening and winning essential stuff contents of fruit and vegtable juices

Abstract

Abstract In a process for separating and isolating the essential ingredients of fruit juices and/or vegetable juices, preferably after the aroma substances have been separated off by distillation, dearomatised fruit juice or vegetable juice, which may be substantially free of suspended matter, a concentrate thereof or a concentrate thereof which may at least partially have been diluted again, is passed over an anion exchanger for separating off the acids present, whereupon the organic acids are displaced from the loaded resin by means of aqueous mineral acid solutions and recovered from the displacement solution, and the substrate is, after the acids have been separated off, if appropriate by the action of an adsorption resin, at least partially freed of dyestuffs and thickened to give a fruit-original sweetener, the basic mineral substances being at least partially removed from the juice, if desired, before the action of the anion exchanger resin by means of a cation exchanger resin and being recovered by washing the resin with aqueous acid solutions. <IMAGE>

Inventors

• 👤 Richard Bruch

Bibliographic Details