ÒÁÈ˾þÃs at Cornell University have developed a grapefruit juice carton
that makes the drink less bitter. Two compounds are the main source of the
juice’s bitterness: naringin, which is in most citrus fruits, and limonin, which
forms when the juice is pasteurised. Cornell scientists told the Institute of
Food Technology conference in Atlanta last week that they have applied a thin
cellulose acetate film containing the enzyme naringinase to the inside of the
drinks package, where it breaks down the naringin.
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