Ionic Resins for Fruit Juice Industry

Alfa Chemistry offers ion exchange resins for use in juice processing. The rapid growth of the food industry has led to many technological developments in juice processing. Alfa Chemistry's products have been proven in the market for many years and are preferred by many companies for their excellent processing results.

Types of resins used in juice processing applications

1. Macroporous adsorption resins
Macroporous adsorption resin is a polymer cross-linked with a large pore structure using styrene and diethylene as the backbone. Because it has a certain pore size, it has a large specific surface area, high adsorption capacity and easy elution. Compared with previous adsorbents (activated carbon, molecular sieve, alumina, etc.), macroporous adsorption resins have outstanding adsorption and separation performance.

2. Ion exchange resin
Ion exchange resin can be used to achieve the application effects of desalination, separation, refinement, decolorization and catalysis through exchange, selection and catalysis. The advantages of ion exchange resins are good selectivity, high physical and chemical stability, easy regeneration and reusability, etc.

Application of resin in juice processing

• Fruit juice bitterness removal

The fruit juice represented by citrus contains flavanone glycosides such as naringin and neohesperidin and triterpene compounds such as citrulline and nobilin, which makes the juice bitter and acidic and affects the quality and sales of the product. Therefore, for this type of juice processing, it is of great importance to remove bitter substances. Among the many methods of bitterness removal (metabolic bitterness removal, shielding bitterness removal, supercritical bitterness removal, and adsorption bitterness removal), resin bitterness removal is an important method of adsorption bitterness removal, and the short processing time, low cost, simple operation and recycling of this technology make this method widely used in juice bitterness removal.

• Fruit juice deacidification

Some of the juices produced by pressing are rich in fruit acids, showing a distinct sourness that affects the flavor of the product, so it is necessary to remove the acidity from the juice. The use of macroporous adsorption resins and ion exchange resins to de-acidify the juice can control the pH of the juice and prevent the growth of microorganisms. In addition, since no additional chemical substances are introduced, the quality of the juice is less affected.

• Fruit juice decolorization

The color value is a physical and chemical index reflecting the color shade of the juice. Pigment substances are prone to browning during processing to produce bad color and affect the sensory quality of the product. Since adsorption resins and ionic resins have shown unique advantages for the separation and purification of pigments, they have been industrialized with good results.

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