PROCESS FOR REDUCING THE PATULIN CONCENTRATION IN FRUIT JUICES
A procedure for reducing the patulin content in a fruit juice which includes presenting the juice to a resin material having in abundance micropores of less than 20 ANGSTROM minimun pore width and at least a pore surface capable of retaining patulin by the forces of chemisorption. Preferably the resin has weak base functionality and is substantially devoid of mesopores and macropores. The resin preferably has a surface area of greater than 900 m<2>/g (BET) and the resin has been hypercross-linked whilst in the swollen state. Regeneration involves the conversion of the resin held patulin to a more easily flushed out derivative using ammonia or a volatile base, preferably generated in situ from a high pH solution.