Reduction of Grapefruit Bitter Components in a Fluidized β‐Cyclodextrin Polymer Bed

The bitter components limonin and naringin in grapefruit juices were reduced by β‐cyclodextrin polymer with pilot plant equipment using a fluidized bed process. This polymer has been regenerated 21 times without apparent loss in capacity. Reduction of limonin and naringin concentrations ranged from 30–59% and from 33–48%, respectively. Both limonin and naringin levels were reduced sufficiently in all juices to make them significantly preferred in flavor tests over their controls.