 METHOD FOR DEACIDIFYING A FRUIT JUICE, IN PARTICULAR A CRANBERRY JUICE
专利摘要:
The invention relates to a process for the deacidification of a fruit juice, in particular a cranberry juice, which is carried out in a deacidification device (10) and which comprises at least one step of circulating the fruit juice to deacidifying in a column (8) containing an anion exchange resin, the method is characterized in that the flow rate of fruit juice in the column (8) is between 10 BV / hour and 250 BV / hour and is adjusted so that: - the pH of the fruit juice at the outlet of the column (8b) does not exceed a threshold pH value from which the compounds of interest are altered, - the pH of the deacidified fruit juice increases until at a determined pH value. The subject of the invention is also a food composition which comprises this deacidified fruit juice. 公开号:FR3056080A1 申请号:FR1658802 申请日:2016-09-20 公开日:2018-03-23 发明作者:Eric REYNAUD；Charles Duval；Stanislas Baudouin；Jacques MEURISSE 申请人:West Invest S A； IPC主号:
专利说明:
056 080 58802 ® FRENCH REPUBLIC NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY © Publication number: (to be used only for reproduction orders) (© National registration number COURBEVOIE © Int Cl 8 : A 23 L 2/02 (2017.01), A 23 L 2/06, 2/78, A 61 K36 / 45, A 61 P 13/02 A1 PATENT APPLICATION ©) Date of filing: 20.09.16. © Applicant (s): WEST INVESTS.A. - READ. (© Priority: @ Inventor (s): REYNAUD ERIC, DUVAL CHARLES, BAUDOUIN STANISLAS and MEURISSE JACQUES. (43) Date of public availability of the request: 23.03.18 Bulletin 18/12. (56) List of documents cited in the report preliminary research: Refer to end of present booklet (© References to other national documents ® Holder (s): WEST INVEST S.A .. related: ©) Extension request (s): © Agent (s): CABINET GERMAIN & MAUREAU. PROCESS FOR DEACIDIFYING A FRUIT JUICE, ESPECIALLY A CRANBERRY JUICE. FR 3 056 080 - A1 (5 /) The invention relates to a process for deacidifying a fruit juice, in particular cranberry juice, which is carried out in a deacidification device (10) and which comprises at least one step consisting in circulating the fruit juice to be deacidified in a column (8) containing an anion exchange resin, the method is characterized in that the flow rate of circulation of the fruit juice in the column (8) is between 10 BV / hour and 250 BV / hour and is adjusted so that: - the pH of the fruit juice at the outlet of the column (8b) does not exceed a threshold pH value from which the compounds of interest are altered, - the pH of deacidified fruit juice increases up to a determined pH value. The invention also relates to a food composition which comprises this deacidified fruit juice. i The invention relates to a process for deacidifying fruit juice, in particular cranberry juice, as well as various uses of the deacidified juice obtained by the process. The deacidification method according to the invention is described below more specifically with reference to cranberries, but it can of course be applied to any other fruit comprising at least one compound of interest and which it is desired to deacidify. The cranberry is a close relative of the North American blueberry, the European blueberry and various other berries of the genus Vaccinium. All these plants have in common that they are dwarf and creeping, grow in acid soils and give berries which are particularly rich in antioxidants. The cranberry berry is a fruit of 10 to 20 mm in diameter, a bright red color when ripe. Its flavor is very characteristic because it presents a strong acidity and astringency. Cranberries are known for their health benefits and prevention against certain diseases. Among these health benefits are the prevention of urinary tract infections and certain gastrointestinal disorders. In addition, studies have shown that flavonoids extracted from cranberries prevent the onset of cardiovascular disease. Cranberries have also been linked to protective effects of neurons against Alzheimer's disease. Finally, the consumption of cranberries and its various compounds would reduce the formation of dental plaque and cavities, and thus the appearance of periodontal diseases. All these health benefits of cranberries can be explained in particular by the fact that this plant contains different types of flavonoids, that is to say powerful antioxidants which make it possible to capture the free radicals linked to the oxidative stresses of the body. and thus, to participate in the prevention of the appearance of diseases such as cardiovascular diseases, certain cancers and various diseases linked to aging. The main flavonoids of cranberries are: anthocyanins (also called "anthocyanosides" or "anthocyanins") which impart the characteristic red color of the fruit; anthocyanidols (also called "anthocyanidins"); flavanols, and in particular: the monomeric flavan-3-ol (e.g. catechin, epicatechin, gallocatechin, and epigallocatechin); polymeric flavan-3-ols (for example proanthocyanidols (also called "condensed tannins" or "proanthocyanidins"); gallotanins and ellagitannins (also called “hydrolyzable tannins”); flavonols such as quercetin, in glycosylated and / or aglycone form. By "anthocyanins" is meant heterosides of anthocyanidols, that is to say anthocyanidols carrying sugars. The osidic part of the anthocyanins can be a monosaccharide (glucose, galactose, rhamnose), a diholoside (rutinose consisting of a glucose linked to a rhamnose, xyloglucose) or even a triholoside. Most anthocyanosides are 3-monosides and 3,5-diosides of anthocyanidols. By “anthocyanidols” is meant a subclass of flavonoids, the basic structure of which is formed of two aromatic rings A and B joined by 3 carbons forming with oxygen the ring C. The six most common anthocyanidols are: cyanidine, delphinidine, pelargonidine, peonidine, petunidine and malvidine. In the cranberry berry, sugars represent approximately 45 to 67% by weight of sugars relative to the total weight of the dry extract. The sugars present include in particular glucose, fructose, sucrose and sorbitol. Finally, the main organic acids present in cranberries are quinic acid, citric acid, malic acid and phenolic acids such as hydroxybenzoic and hydroxycinnamic. Cranberries contain per 100 g: approximately 0.05 g of hydroxybenzoic acids (mainly represented by benzoic acid) and less than 0.1 g of hydroxycinnamic acids represented mainly by p-coumaric, sinapic and caffeic acids. The traditional use of cranberries is essentially based on transformed forms of its fruit which are: candied fruit, juice, most often concentrated or dried, and extracts obtained by purification by various processes of different compounds that this plant contains (including proanthocyanidins), either from the fruit, juice, or even skins and pulps grouped under the name marc which come from the juice production activity. The current transformation methods of cranberry into juice, conventionally implement pressing after an enzymatic treatment, followed by clarification methods, by any existing technique such as centrifugation, filtration such as tangential and membrane filtration. Cranberries have a very low natural pH, close to 2.3 when the fruit is ripe. This strongly acidic character makes the use of natural cranberry juice very delicate in food compositions. Indeed, many people are reluctant to drink it, because of its acid taste and too pronounced astringent. This is why cranberry juice is generally not consumed pure or as the majority component of an agro-food formulation such as juice. In fact, in the formulations of fruit juices based on cranberry juice which are currently marketed, the mass content of cranberry juice is between 15% and 20% maximum relative to the total mass of the juice. It is generally around 7%. Furthermore, other fruits than cranberries may have a certain acidity and / or astringency which it is sought to reduce, or even eliminate so that said fruit can be consumed in particular as such, in particular in fruit juice. This acidity and / or astringency of the fruit can be felt when the fruit is not yet ripe. For certain fruits, such as cranberries, this acidity and / or astringency is felt in the natural state of said fruit, even if it is ripe. This is why for certain fruits such as cranberries which are naturally acidic and / or astringent, as well as for certain fruits which are not yet ripe, the drinks currently marketed based on the juice of these fruits are drinks most often formulated by dilution and / or addition of sugars to reduce the acidic character of this juice. As an alternative to these techniques for diluting or adding sugars, chemical masking methods consisting in the addition of a base or a complexing agent can also be used. However, these solutions consisting of the addition of sugars and / or of chemical masking compounds are not entirely satisfactory because they consist in the addition to a fruit juice (for example cranberry juice), known for its beneficial properties for health, rather harmful and harmful compounds for health. In other words, this addition of sugars and chemical masking compounds in fruit juice formulations such as cranberry juice in a way annihilate the natural virtues of said juice and therefore diminishes the advantage of drinks based of this juice. This is why, in order to get rid of these dilutions, of adding sugars and / or chemical masking compounds, methods of capturing molecules intended to lessen the acid character of the fruit juice (for example the juice of cranberries) are also known. These processes aimed at reducing the content of the abovementioned organic acids contained in the fruit juice therefore constitute deacidification processes. They are conventionally used to deacidify any type of fruit juice. Electrodialysis (i.e. a process using a membrane) is an example of these deacidification processes. However, it has the drawback of being not very selective as to the species caught. Another example of a process for deacidifying fruit juice consists in the implementation of a single-pass circulation of the juice to be deacidified in a column filled with an ion exchange resin. The flow of juice circulation in these columns is generally of the order of 5 BV / hour. "BV" is the English acronym for "bed volume", that is, the volume of resin in the column. Indeed, in the technical field of deacidification of juices, in particular fruit juices, which are used in columns filled with ion exchange resin, it is perfectly usual to express the circulation flow (or in other words of passage) of the juice in the column in BV / hour. This has the advantage of indicating the flow in a standardized manner, that is to say whatever the volume of the column. This is why, in the description which follows, the flow rate of circulation of the fruit juice (for example cranberry juice) will be expressed in particular in BV / hour. Furthermore, in the case of cranberry juice, it should be noted that if during one of these deacidification processes, the cranberry juice has a pH value greater than about 6, this results in a substantial modification (or otherwise says an alteration), generally irreversible, of the structure of flavonoids which are naturally present in cranberry juice and whose interest in terms of their health benefits has been recalled above. Of course, for other fruits, the pH value above which compounds of interest can undergo substantial modifications may be different from that indicated for cranberries. In the case of cranberries, among these compounds of interest which are particularly sensitive to an excessively high pH value, mention may be made of anthocyanins, the change in structure of which will be visible because the coloring of the cranberry juice (of natural red shade) ) will first turn towards bluish shades if the pH is around 6, then towards green shades if the pH is between 8 and 9, and finally black if the pH is between 9 and 10. In other words, if the pH of cranberry juice reaches a threshold value of around 6, this causes chemical degradation of certain compounds of interest that this juice naturally contains. Once the compound of interest has been altered, it is likely to no longer exhibit its natural properties which are, for example, antioxidant properties and which contribute to giving cranberry juice beneficial health effects (in particular preventive against certain diseases detailed above. ). This is why it is essential to avoid any chemical stress on the compounds of interest such as in particular the flavonoids during a deacidification process of cranberry juice, in order to prevent their deterioration and that they then lose their beneficial properties for health. Thus, the processes for deacidifying fruit juice, in particular cranberry juice, known to date have one or more of these drawbacks: they are difficult to implement, because they require complex and / or expensive devices, and sometimes also fragile, making the deacidification of fruit juice uninteresting on an industrial scale. This is for example the case with electrodialysis processes; they alter the compounds of interest that fruits contain, for example for cranberries: flavonoids, in particular anthocyanins. This is why, in order to preserve the compounds of interest naturally present in fruit juice, it is essential that during the deacidification process, the pH of the fruit juice does not exceed a limit value from which these compounds of interest undergo destructuring (or in other words alteration). The inventors of the present invention have overcome all these drawbacks by developing a new deacidification process for fruit juice, in particular cranberry juice, which is perfectly effective, since it does not alter the compounds of interest as described below. above. In addition, this method is very simple to implement and does not require complex and expensive equipment. Indeed, the method according to the invention can be implemented in production and processing facilities for fruit juice, and this without requiring modifications to existing devices. The method according to the invention also has the advantages of providing a fruit juice, in particular cranberry juice, having: a perfectly standardized pH at the desired value for the desired application, this value being defined as the set point to be reached; a color perfectly similar to that of natural fruit juice and therefore known to its consumers; in the case of cranberry juice, a concentration index can be between 5 and 65 Brix degrees depending on whether a subsequent concentration step will be performed on the deacidified cranberry juice; in the case of cranberry juice, an astringent taste greatly reduced compared to that of natural cranberry juice; which makes it very suitable in food and medical applications, without the need to add sugars and / or chemical masking compounds, or to dilute it; organoleptic properties quite similar to those of natural fruit juice and therefore perfectly recognizable by its consumers. Therefore, in the case of cranberries, cranberry juice deacidified with the process according to the invention can be used in fruit juice formulations at higher mass contents than those currently used which are at least plus 15 to 20%, usually 7%. This has the advantage of providing fruit juice formulations based on cranberry juice which contain higher contents of the various compounds of interest that this juice contains such as vitamins and flavonoids (i.e. say antioxidants) which have been detailed above, and this compared to the cranberry juice fruit juices currently on the market. The subject of the present invention is a process for deacidifying a fruit juice which is carried out in a deacidification device which comprises at least: a container configured to contain a fruit juice to be deacidified which comprises at least one compound of interest, a container for receiving the deacidified fruit juice, and a column containing an anion exchange resin, said column having a column inlet and a column outlet, said method comprises at least one step which consists in circulating at least once said fruit juice to be deacidified in said column so as to obtain a deacidified fruit juice, said method is characterized in that the flow of circulation of said fruit juice in the column is between 10 BV / hour and 250 BV / hour and is adjusted so that: the pH of the fruit juice at the outlet of the column does not exceed a threshold pH value from which the at least one compound of interest is altered, the pH of the fruit juice in the receptacle for receiving the deacidified fruit juice increases up to a determined pH value. Thus, during the deacidification process according to the invention, the flow rate of circulation of the fruit juice in the column containing an anion exchange resin can vary while remaining between 10 BV / hour and 250 BV / hour. Compared with the processes for deacidifying fruit juice in columns filled with ion exchange resin known to date, the originality of the process according to the invention lies in the fact that fruit juice, in particular cranberry juice, circulates at least once in a column containing an anion exchange resin at a high flow rate which is at least 10 BV / hour and that it is also adjusted so that the pH of the juice leaving the column does not not exceed a pH threshold value above which compounds of interest naturally contained in fruit juice, in particular cranberry juice, can be altered. This has the advantage that the fruit juice, in particular cranberry juice, will be deacidified by means of the anion exchange resin without the said compounds of interest being subjected to chemical stress so that the juice of fruit, in particular cranberry juice, deacidified retains all its compounds of interest (for example flavonoids such as anthocyanins) which are beneficial for health. In the context of the present invention, the fruit comprises at least one compound of interest as described above and has a certain acidity and / or astringency. This acidity and / or astringency can be felt only when the said fruit is not yet ripe or, as is the case with cranberries, can be felt in the natural state of the fruit, regardless of its stage of maturity. The fruit can be chosen from apple, apricot, banana, melon, pomelo, lemon, mango, nectarine, orange, papaya, peach, persimmon, pineapple, plum , pomegranate, tangerine, watermelon, blackberry, blueberry, cherry, cranberry, currant, gooseberry, grape, raspberry, strawberry, Barbadian cherry (i.e. - say the fruit of the acerola tree), the seeds of guarana and the cranberry. Preferably, the fruit is chosen from red fruits and citrus fruits from the aforementioned fruits. Most preferably, the fruit is cranberry. In one embodiment of the invention, the deacidification device comprises a plurality of columns, for example preferably between 2 and 10, even more preferably between 3 and 6. In one embodiment of the invention, the device deacidification includes three columns. The implementation of a plurality of columns in fruit juice processing methods is perfectly usual and known to those skilled in the art. Thus, this embodiment of the deacidification process according to the invention is within the reach of the skilled person. The fact that the deacidification device comprises several columns makes it possible to increase the performance of the deacidification process according to the invention. In one embodiment of the method according to the invention, said fruit juice, in particular cranberry juice to be deacidified, is made to circulate in a loop between said container configured to contain the fruit juice to be deacidified and the column. In this embodiment of the invention, the container configured to contain the fruit juice to be deacidified and the receptacle for receiving the deacidified fruit juice are one and the same container. Thus, the fruit juice to be deacidified circulates in a loop so that it passes from the container to the column inlet, crosses the column, then from the column outlet returns to the container. In one embodiment of the method according to the invention, said fruit juice, in particular cranberry juice, is partially circulated in a loop to be deacidified so that after leaving the column: a first part of the deacidified fruit juice (in particular cranberry juice) returns to the container configured to contain the fruit juice to be deacidified, and that a second part of the deacidified fruit juice (in particular cranberry juice) integrates the container of reception of deacidified cranberry juice. The implementation of a partial loop circulation in fruit juice processing methods is perfectly usual and known to those skilled in the art. This partial loop circulation is used in particular when it is desired to concentrate the deacidified juice. Thus, this embodiment of the deacidification process according to the invention is within the reach of the skilled person. In another embodiment of the method according to the invention, the fruit juice, in particular cranberry juice, to be deacidified is circulated only once in said column. These embodiments of the method according to the invention as described above, namely using a plurality of columns, as well as a circulation by a single passage in the column or else a circulation in a loop, if necessary a circulation in a loop partial, can be combined with each other thus providing other possible embodiments in the context of the present invention. The at least one compound of interest can be one of the flavonoids naturally present in cranberry juice which have been described above. It can be chosen from anthocyanins, anthocyanidols, flavanols, gallotanins, ellagitanins and flavonols. Preferably, the compound of interest is an anthocyanin. In the case where the method according to the invention is implemented with fruits other than cranberries, the compounds of interest can also be flavonoids (possibly different from those described for cranberries) and more generally polyphenolic compounds. The compound of interest can thus be chosen from polyphenolic compounds, preferably flavonoids. The alteration of the compound of interest has been explained above. It is a structural modification of the compound of interest which is generally irreversible. Once the compound of interest is altered, it is likely to no longer exhibit its beneficial properties for health, for example its antioxidant properties. In one embodiment of the invention, the method according to the invention comprises a step of pretreatment of the fruit juice, in particular cranberry juice, to be deacidified. This pretreatment step can consist in clarifying the fruit juice by any existing technique and perfectly within the reach of those skilled in the art. Among these clarification techniques, mention may be made of centrifugation and filtration (in particular membrane, diatom or plate filtration). For example, in the case of cranberry juice, the clarification is advantageously implemented until a cranberry juice having a turbidity less than 500 NTU is obtained (“NTU” being the English acronym for “Nephelometric Turbidity Unit ”which translates as“ turbidity unit ίο “Nephelometric”), preferably less than 100 NTU, even more preferentially less than 25 NTU. This pretreatment step has the advantage of avoiding clogging of the column. During the process according to the invention, an anion exchange resin is used to capture acids in order to deacidify fruit juice, in particular cranberry juice. More specifically, there occurs in the column an exchange of an anion on an adsorbent (namely the resin which is a polymer) against another anion. Preferably, the resin is a weak anion exchange resin. For example, weak anions are ternary ammoniums which are neutral at pH greater than 10 and ionized at pH less than 10. Weak anion exchange resins have the advantage of being very specific to weak acids and multivalent acids. However, as explained above, the cranberry juice to be deacidified comprises organic acids which are weak acids. Indeed, the pKa (that is to say the acidity constant) of the iere acidity of malic acid is 3.46, that of the quinic acid to 4.3 and that of the benzoic acid 4.2. In the context of the present invention, the term "weak acid" means an acid which does not dissociate completely in water. The higher the pKa, the lower the acid. In one embodiment of the invention, an acid is captured and a hydroxyl ion is released; which allows the pH to rise and the formation of a water molecule. The equilibrium exchange equation (I) is as follows: Resin-OH + Acid-H => Resin-Acid + H-OH (I) Preferably, the anion exchange resin is an acrylic type or styrene type exchange resin. Advantageously, it is an anion exchange resin which is of the acrylic type. Most preferably, the anion exchange resin is a weak anion exchange resin of acrylic type. For example, it may be the model column CR5550 sold by the company DOW CHEMICAL under the trade name AMBERLITE®. Advantageously, the ratio of the height of the column to the diameter of the column is between 0.3 and 1, more preferably between 0.4 and 0.6. Most preferably, this ratio is 0.5. When said ratio is between 0.3 and 1, this has the advantage of being able to circulate the fruit juice, in particular cranberry juice, to be deacidified in the column at very high flow rates which are higher than those usually used. works during the deacidification processes of fruit juice in columns filled with anion exchange resin, and this at pressures between 2 bars and 5 bars. The total volume of the column can represent between 1 and 2, preferably between 1.3 and 1.7, even more preferably between 1.4 and 1.6 times, the volume of the resin it contains. Preferably, the circulation of the fruit juice, in particular cranberry juice, to be deacidified is carried out in the column in ascending mode (in English "up flow"). In the field of ion exchange resins, it is entirely conventional to implement a circulation of the juice to be treated in ascending mode, when the resin captures chemical species (in the present case of weak acids). Indeed, when the resin captures species, it increases in volume and the fact that the circulation of the juice is in ascending mode avoids phenomena of pressure increase which could block this expansion of the resin. The height of the bed of the anion exchange resin can be between 30 cm and 200 cm, preferably between 50 cm and 100 cm. In one embodiment of the method, the pH of the fruit juice, in particular cranberry juice, at the outlet of the column never exceeds the threshold pH value increased by 0.5 pH unit. Preferably, in the case of cranberry juice, the threshold pH value from which the at least one compound of interest is altered is between 6 and 9. In embodiments of the method according to the invention, the pH of the fruit juice, in particular cranberry juice, at the outlet of the column is greater than the pKa of at least one determined weak acid naturally contained in the fruit juice, in particular cranberry juice. These embodiments make it possible to selectively capture at least one weak acid determined from among the weak acids naturally contained in fruit juice, in particular cranberry juice. If the pH of the fruit juice, in particular the cranberry juice, circulating in the column is lower than the pKa of a determined weak acid which naturally contains this juice, then this acid is very little captured by the anion exchange resin. The selective capture of at least one weak acid during the deacidification process according to the invention is particularly advantageous. Indeed, it is necessary to deacidify the fruit juice, in particular cranberry juice, to make it consumable in the absence of dilutions and / or the addition of other compounds, but certain acids which it contains also have beneficial properties for health and / or for the taste of the juice. This is why it is interesting not to capture these acids. In cranberry juice, malic acid is very concentrated and gives this juice an overly acidic and astringent taste. This is why it is sought to capture it with the anion exchange resin during the process according to the invention, in order to reduce its concentration. However, the quinic and benzoic acids also present in natural cranberry juice have the advantage of being natural preservatives. It is useful to store them in cranberry juice and therefore avoid their capture by the anion exchange resin during the process according to the invention. In view of the pKa values of the malic, quinic and benzoic acids mentioned above, if it is desired to selectively capture the malic acid during the deacidification process according to the invention, it is necessary that the pH value of the juice of cranberry at the column outlet is greater than the pKa of malic acid but less than the pKa of quinic and benzoic acid. In one embodiment of the invention, the pH of the column outlet cranberry juice is between the pKa of the iere acidity malic acid (that is to say 3.46) and the pKa of benzoic acid (i.e. 4.2). In this embodiment, the benzoic and quinic acids are little captured by the anion exchange resin. Their concentration is therefore maintained almost constant in the cranberry juice, despite the deacidification of said juice during the process according to the invention. Thus, a pH value of cranberry juice at the column outlet of about 3.5 is particularly suitable for selectively capturing malic acid during the deacidification process according to the invention, and therefore maintaining the concentrations in the deacidified juice in quinic and benzoic acids equal to those of cranberry juice before its deacidification. Of course, in these embodiments of the invention in which one or more weak acids are also selectively captured, the fruit juice, in particular cranberry juice, deacidified retains its organoleptic properties and its therapeutic properties, because the pH value of cranberry juice at the column outlet is also lower than the threshold pH value from which compounds of interest such as flavonoids (especially anthocyanins) can be altered. Preferably, in the case of cranberry juice, the determined pH value is between 3 and 5, more preferably between 3.2 and 3.8. Most preferably, in the case of cranberry juice, the determined pH value is 3.5. In other words, in this embodiment of the method according to the invention, the cranberry juice is circulated in the column until the pH of the cranberry juice which was initially between 2.3 and 2, 5 (that is to say before its deacidification) reaches the value of 3.5 at the end of the deacidification process. The circulation of fruit juice, in particular cranberry juice, in the column can be achieved by means of a pump with which the deacidification device is equipped. Preferably, the pump is a positive displacement pump. The deacidification device can also comprise a pH meter for measuring the pH of the fruit juice, in particular cranberry juice, deacidified at the outlet of the column. In one embodiment of the invention, the flow rate of fruit juice, in particular cranberry juice, in the column is adjusted by means of a PID regulator (“PID” being the acronym for “Proportional, Integrative , Diverter ”) with which the deacidification device is fitted. A PID regulator is a device conventionally used in the industry which makes it possible to carry out a closed loop control of a process. Thus, in one embodiment of the invention, the deacidification device further comprises a pump and a pH meter for measuring the pH of the deacidified fruit juice at the outlet of the column and, from the pH values of the juice fruit, in particular cranberry juice, at the column outlet which are measured by said pH meter and which receives the PID regulator, said PID regulator, using a calculation algorithm, delivers a flow control signal to the pump so that the circulation rate of said fruit juice in the column is between 10 BV / hour and 250 BV / hour and is adjusted so that: the pH of the cranberry juice at the outlet of the column does not exceed a threshold pH value from which the at least one compound of interest is altered, the pH of the cranberry juice in the container for receiving the deacidified cranberry juice increases up to a determined pH value. In one embodiment of the invention, the device further comprises a pH meter for measuring the pH in the container containing the fruit juice, in particular cranberry juice, deacidified. Thus, one can follow the evolution of the pH of the deacidified fruit juice, and in particular monitor that it has reached the determined pH value. In the embodiments of the invention in which the resin selectively captures at least one determined weak acid, the circulation rate of the cranberry juice is also adjusted so that the pH of the fruit juice, in particular cranberry juice , at the column outlet is greater than the pKa of said at least one determined weak acid. The adjustment of the PID regulator, that is to say in particular the development of a calculation algorithm for the delivery of a flow control signal to the pump is perfectly within the reach of those skilled in the art. Indeed, the skilled person will, from tests, routinely adjust the PID regulator to adjust the flow rate in the column of fruit juice, especially cranberry juice, during the process according to the invention . The rate of exchange in the anion exchange resin depends on the rate of diffusion of the anions inside the resin (the degree of crosslinking being one of the factors of this rate of diffusion) and the rate of diffusion at l resin-fruit juice interface, in particular cranberry juice (diffusion through the liquid film around each grain of resin). In general, the speed of exchange increases with the fineness of the resin particles, the mobility of the anions exchanged, the concentration and the temperature of the juice considered. By increasing the speed of circulation of fruit juice, in particular cranberry juice, through the resin bed, the contact time between resin and fruit juice is limited. So we limit the exchange; which allows to adjust the pH at the column outlet. If the flow rate of circulation of fruit juice, in particular cranberry juice, is greater than the equilibrium exchange speed of equation (I) detailed above, then the exchange reaction is incomplete, the resin doesn't have time to capture all of the acids in fruit juice, especially cranberry juice. The more the circulation flow increases, the more the pH at the outlet of the column will tend to decrease. Conversely, the more the circulation flow decreases, the more the pH of the fruit juice, in particular cranberry juice, at the outlet of the column will tend to increase. Thus, by regulating the flow rate of the fruit juice, in particular cranberry juice, in the column, it is possible to adjust the pH of the fruit juice at the outlet of the column. At the start of the process according to the invention, the anion exchange resin has many active sites capable of capturing acids; which leads to a significant variation in the pH of fruit juice, especially cranberry juice between the entry and exit of the column. In order to avoid a pH of the fruit juice, in particular cranberry juice, at the outlet of the column too high (that is to say higher than the threshold pH value from which the compounds of interest are altered) , it is necessary that the flow rate of the fruit juice, in particular cranberry juice, in the column is high at the start of the process so that all the acids of the fruit juice, especially cranberry, do not have time to be captured by the active sites of the resin. In other words, an ineffective in deacidification of the column is created “artificially” by adjusting a residence time of the fruit juice, in particular cranberry juice, to be deacidified in the column which is unfavorable for capture. of all the acids, thus making it possible to leave enough acids in the juice so that its pH does not exceed the threshold value from which the at least one compound of interest is altered. For example, in the case of cranberry juice, the kinetics as applied makes it possible to preferentially fix malic acid, and thus captures a proportion of malic acid, with high selectivity. Then, as the active sites of the resin are saturated, the flow rate of the fruit juice, especially cranberry juice, in the column can be reduced. Thus, the adjustment of the flow rate of fruit juice, in particular cranberry juice, in the column during the process is essential in the context of the present invention. For example, at the start of the process according to the invention, that is to say during the first approximately 2 to 4 minutes of the circulation of the fruit juice, in particular cranberry juice, in the column, the flow rate is preferably between 100 BV / hour and 150 BV / hour. This circulation rate is much higher than the circulation rates conventionally used in an ion exchange column for the deacidification of fruit juices which are generally of the order of 5 BV / hour. So that the pH of the juice at the column outlet does not cross the threshold value from which compounds of interest such as flavonoids are altered, and if necessary that it is greater than the pKa of at least one weak acid determined that fruit juice naturally contains, in particular cranberry juice, it is necessary to impose a very high flow rate of circulation of fruit juice of more than 100 BV / hour at the very start of the process. Then, this circulation rate can be reduced and kept constant so that the pH of the fruit juice, in particular cranberry juice, deacidified gradually increases up to the determined pH value which is preferably for cranberries. on the order of 3.5. At the end of at least one passage in the column of the fruit juice to be deacidified, the deacidification method according to the invention may also comprise a step of concentrating the deacidified fruit juice (in particular cranberry juice). For example, it can be a technique such as reverse osmosis or evaporation. This additional step of concentrating deacidified fruit juice (in particular cranberry juice) is perfectly within the reach of those skilled in the art. Furthermore, in order to recover the acids which have been captured by the anion exchange resin during the passage of the fruit juice, in particular cranberry juice, it is possible to carry out at the end of the deacidification process according to the invention , a step of saturation of the resin. In fact, the acids captured by the resin may be of interest in other applications than fruit juice. For example, in the case of cranberry juice, this regeneration will make it possible to develop the malic acid thus captured during the process according to the invention. The saturation step is perfectly within the reach of those skilled in the art. For example, it can be implemented with a hydrochloric acid solution, preferably at a concentration of 1 mol / L (73 g / L of resin). In addition, a step of regenerating the anion exchange resin can be carried out in order to be able to carry out again with this same resin a deacidification of a fruit juice, in particular of a cranberry juice. This step of regenerating the anion exchange resin is also perfectly within the reach of those skilled in the art. For example, it can be carried out with a 1 mol / L sodium hydroxide solution (80 g / L of resin). At the end of the deacidification process of a fruit juice, in particular a cranberry juice, one can proceed as follows: a saturation step of the resin is carried out, for example as described above; Optionally followed by a water rinse, preferably a quick rinse; then a regeneration step, for example as described above; optionally followed by one or more water rinses (for example a slow rinsing, then a quick rinsing). The present invention also relates to a food composition which comprises fruit juice, in particular cranberry juice, deacidified according to the method according to the invention as described above. In food compositions, fruit juice, in particular cranberry juice, deacidified according to the method of the invention has the advantage of being able to replace products produced with contributions of exogenous sugars such as sucrose or any other other sugars simple or complex that are harmful to health. The food composition can be a drink, carbonated or not. For example, it may be a fruit juice. Besides the drinks, the food composition can also be chosen from sorbets, ice creams and sauces. Examples of food compositions according to the invention are: iced teas, in particular iced teas comprising a mixture of cranberries with raspberry, lime or mango; soft drinks including a mixture of cranberries with lemon, grapefruit or guarana; non-alcoholic concentrated syrups comprising a mixture of cranberries with pink grapefruit, blood orange, vine peach or grenadine; syrups for coffee and cranberry infusions; alcoholic beverages, for example liqueurs (in particular liquors with an alcoholic degree of 25); cranberry cocktail drinks and mojito or vodka; salad dressings, for example salad dressings made from cranberry and raspberry or balsamic vinegar; salted sauces, for example salted sauces comprising a mixture of cranberry and pepper, pesto, fried onion, shallot or even lime; barbecue-style sauces made with cranberries and possibly peppers; dessert fillings, for example dessert fillings comprising a mixture of cranberries with red fruits, stracciatella, chocolate, cane sugar, coconut or even honey. Thus, the food composition can be chosen from drinks, sorbets, ice creams, sauces, dessert fillings and dressings. The present invention also relates to a nutraceutical composition which comprises fruit juice, in particular cranberry juice, deacidified according to the method according to the invention as described above. The present invention also relates to a composition which comprises cranberry juice deacidified according to the method according to the invention as described above for its use in the prevention of urinary tract infections. The invention will be better understood with the aid of the detailed description which is set out below with reference to the appended drawing representing, by way of non-limiting example, embodiments of deacidification devices in which can be used the process according to the invention, as well as experimental data relating to said process. DESCRIPTION OF THE FIGURES: 1 shows schematically a device in which can be achieved the deacidification method of the invention according to a l ist embodiment. Figure 2a shows schematically a device in which can be achieved the deacidification method of the invention according to a 2 nd embodiment. Figure 2b schematically shows a device in which can be achieved the deacidification method of the invention according to a 3 rd embodiment. FIG. 2c schematically represents a device in which the deacidification process according to the invention can be carried out according to a 4 th embodiment. Figure 3 is a graph of changes in pH values depending on the BV in the deacidification experiments single pass cranberry juice through an anion exchange column filled with the resin at a flow rate iere 5 BV / hour. Figure 4 is a graph of changes in pH values depending on the BV in the deacidification experiments single pass cranberry juice through an anion exchange column filled with a 2 nd resin at a flow rate 5 BV / hour. Figure 5 is a graph showing changes in pH values, and traffic flow function of time for acidification experiments carried out with the iere resin and a recirculating a charge of 8 BV. 6 is a graph showing changes in pH values, and traffic flow function of time for acidification experiments carried out with the iere resin and a recirculating a load of 10 BV. 7 is a graph showing changes in pH values, and depending on traffic flow time for experiments deacidification implemented with the iere resin and a recirculating a charge of 9 BV. 8 is a graph showing changes in pH values, and traffic flow function of time for acidification experiments carried out with the iere resin and a recirculating a charge of 9 BV. 9 is a graph showing changes in pH values, and traffic flow function of time for acidification experiments carried out with the iere resin and a recirculating a charge of 8 BV. Figure 10 is a graph showing changes in pH values, and function in circulating flow time for deacidification of experiments carried out with a 2 nd resin and with a recirculation to a load of 6 BV. Figure 11 is a graph showing changes in pH values, and the circulation flow rate versus time for deacidification of experiments carried out with a 2 nd resin and with recirculation at a load of 8 BV. Figure 12 is a graph showing changes in pH values, and the circulation flow rate versus time for deacidification of experiments carried out with a 2 nd resin and with recirculation at a load of 10 BV. FIG. 13 is a graph representing the variation in the duration of the experiment, of the pH at the end of the experiment as a function of the charge of cranberry juice to be deacidified for the experiments carried out with the l iere resin. 14 is a graph showing the change in the duration of the experiment, the pH at the end of the experiment according to the cranberry juice to acidify load for experiments performed with the 2 nd resin. FIG. 15 is a graph of the evolution of the concentration of chlorides, malic acid and quinic acid as a function of the cumulative BV of hydrochloric acid, then of water. FIG. 16 is a graph of the evolution of the concentration of chlorides, malic acid and quinic acid as a function of the cumulative BV of hydrochloric acid, then of water. Figure 1 shows schematic manner a device 1 can be realized wherein the deacidification method of the invention according to a l ist embodiment wherein the fruit juice (e.g. cranberry juice) to be deacidified circulates once in an anion exchange column. Figure 2a shows schematically a device 10 in which can be achieved the deacidification method of the invention according to a 2 nd embodiment wherein the fruit juice (e.g. cranberry juice) circulates in a loop to be deacidified in an anion exchange column. Figure 2b schematically shows a device 100 in which can be achieved the deacidification method of the invention according to a 3 rd embodiment wherein the fruit juice (e.g. cranberry juice) circulates in a loop to be deacidified partially in an anion exchange column. Figure 2c schematically shows a device 1000 equipped with three columns of anion exchange and wherein can be achieved the deacidification method of the invention according to a 4th embodiment wherein the fruit juice (e.g. a cranberry juice) to be deacidified circulates in a loop in the three anion exchange columns. The structural elements common to the devices 1, 10, 100 and 1000 and which have the same function bear the same reference numeral whatever the figure 1, 2a, 2b and 2c. The 1,10,100 and 1000 devices include: a tank 2 configured to contain the fruit juice (for example a cranberry juice) to be deacidified - in other words a supply tank to contain the raw fruit juice to be deacidified; a motor 3 for agitating the content of the tank 2; an anion exchange column 8 (the device 1000 comprises three columns 8) having a column inlet 8a and a column outlet 8b; a flow meter 4 for regulating fruit juice; a temperature probe 5; a pump 6; a pressure indicator 7; valves 9; a pH meter 18 for measuring the pH of the fruit juice at the outlet of column 8b; a channel 11 for supplying a regeneration solution to the column 8; a channel 12 for discharging the regeneration solution after it has passed through column 8; a channel 14 for supplying the fruit juice to be deacidified to column 8; The regeneration solution is used during a stage of regeneration of the anion exchange resin contained in column 8. This stage of regeneration has been mentioned above. On the channel 14 are therefore arranged the flow meter 4, the temperature probe 5 and the pump 6. The dotted lines in Figures 1, 2a, 2b and 2c show schematically a PID regulator. From the pH values at the outlet of column 8b which are measured by the pH meter 18 and which the PID regulator receives, said PID regulator, using a calculation algorithm, delivers a flow control signal to the pump 6 of so that the flow rate of said juice in column 8 is between 10 BV / hour and 250 BV / hour and is adjusted as detailed above. The devices 1.10 and 1000 further include a discharge channel 13 for the deacidified fruit juice from column 8. In the case of device 1, said channel 13 is connected to a container for receiving deacidified fruit juice not shown in FIG. 1 so as to collect the fruit juice which has circulated in column 8 and which has therefore been deacidified. In the case of device 10, the fruit juice to be deacidified circulates in a loop between the tank 2 and the column 8 when the deacidification method according to the invention is implemented. The tank 2 is therefore also the receptacle for receiving the deacidified fruit juice. The channel 13 is connected to the tank 2 so that the fruit juice having circulated in the column 8 is reintegrated in the tank 2. It is the same for the device 1000 which comprises three columns 8. The channel 13 is connected to the tank 2 so that the fruit juice having circulated in the three columns 8 is reintegrated in the tank 2. The device 100 is configured so that the fruit juice partially circulates between the tank 2 and the column 8. The device 100 further comprises a level measurement means 15, a flow meter 16, a proportional valve 17, a first discharge channel 13a of a first part of the deacidified fruit juice from the column 8 to the tank 2 and a second discharge channel 13b 13b of a second part of the deacidified fruit juice from column 8 to a receptacle for receiving this second part of the fruit juice which is not shown in FIG. 2b. The adjustment of the proportional valve 17 allows the desired distribution of the deacidified fruit juice between its reintegration in the tank 2 and its discharge to a receptacle for receiving the deacidified fruit juice. As explained above, the second part of the deacidified fruit juice which is therefore discharged through the channel 13b can be subjected to a concentration treatment perfectly within the reach of the skilled person. In FIG. 2b, the dotted lines connecting the proportional valve 17 to the flow meter 4 and to the flow meter 16 show diagrammatically the regulation loop of the PID regulator allowing the opening of the proportional valve 17 to be adjusted to control the recycling flow rate (this is i.e. the flow rate of deacidified cranberry juice which is reintegrated into the tank 2) as a function of the differential between the flow rate of cranberry juice at the inlet of column 8a and the flow rate of collection of deacidified juice measured by the flow meter 16. EXPERIMENTAL PART The experiments which are detailed below relate to the implementation of the deacidification of a cranberry juice which initially exhibited the following characteristics: a concentration index of 7.6 degrees Brix; a pH of 2.47; a red color; a total acidity of 0.098 equivalent / L; a malic acid concentration of 9.47 g / L; a quinic acid concentration of 6.63 g / L. The dry matter of cranberry juice was estimated by measuring the Brix index with a sucrose scale. The assay of the acids was carried out by high performance liquid chromatography (hereinafter abbreviated "HPLC" which is the English acronym for "High Performance Liquid Column") with: a column sold by the company BIO-RAD under the trade name Aminex HPX-87H with dimensions 7.8 x 300; an eluent which was a 3 mmol / L sulfuric acid solution used with an elution rate of 1 ml / minute at 60 ° C. The experiments are broken down into the following three parts: a) deacidification of cranberry juice in stationary mode (or in other words in “batch” mode) in a beaker containing an anion exchange resin; b) deacidification of cranberry juice by single passage through a column filled with an anion exchange resin; c) deacidification of cranberry juice by loop circulation in a column filled with an anion exchange resin. All the experiments detailed below were carried out at 20 ° C. During all these deacidification experiments, the determined pH value of the cranberry juice to be reached was set at 3.5. In other words, 3.5 was the "target value" to reach the pH of cranberry juice after all these deacidification experiments. The 5 anion exchange resins which were used during these experiments had the characteristics which are detailed in Table 1 below, namely: the model, the company marketing the resin and under which trade name, the structure, the total theoretical capacity indicated by its supplier and expressed in equivalent / L, the particle size of the resin beads (expressed in pm), the coefficient of uniformity (hereinafter abbreviated as "CU"). Resin 1 Resin 2 Resin 3 Resin 4 Resin 5 Model S5221 CR5550 A365 Dowex66 FPA51 Society LANXESS DOWCHEMICAL RHOM &HAAS DOWCHEMICAL DOWCHEMICAL Name -nationcommercial-ciale LEWATIT® AMBERLITE® DUOLITE® AMBERLITE® AMBERLITE® Structure acrylicgel acrylicgel acrylicgel Polystyrenemacroreticulate Polystyrenemacroreticularée Capacity(equi-are worth / L) 1.5 1.6 3.5 1.3 1.3 Cut(pm) 550 450 550 550 550 CU 1.8 1.2 1.8 1.1 1.8 Table 1 detailing the characteristics of the 5 resins used during the experiments A - Deacidification of cranberry juice in stationary mode: Two tests (E1 and E2) were carried out for each of the resins 1 to 5 according to the following experimental protocol: In a beaker, 50 ml of cranberry juice were brought into contact with 10 ml of the chosen resin so as to obtain a mixture. The mixture was stirred continuously with a magnetic stirrer and the pH of the supernatant was measured regularly. Once equilibrium was reached, the initial exchange rate was determined from the variation in pH observed after 5 minutes. Table 2 below shows a function of time (expressed in minutes) the measured pH in the mixture containing the resin 1 in the l st test (El) and the 2 nd test (E2) and the average value of calculated pH (average pH). Time(minutes) 0 0.5 1 2 3 5 10 20 pH El 2.53 2.69 2.77 2.90 2.99 3.16 3.49 4.09 pH E2 2.53 2.65 2.74 2.86 2.96 3.12 3.45 4.00 average pH 2.53 2.67 2.76 2.88 2.98 3.14 3.47 4.05 Table 2 detailing the pH values measured in the mixture containing resin 1 For resin 1, an initial exchange rate of 0.12 pH units / minute was determined. Table 3 below shows a function of time (expressed in minutes) the measured pH in the mixture containing the resin 2 during the ier test (El) and the 2 nd test (E2) and the average value of calculated pH (average pH). Time(minutes) 0 0.5 1 2 3 5 10 20 pH El 2.53 2.87 2.99 3.17 3.32 3.53 3.84 4.02 pH E2 2.53 2.83 2.96 3.11 3.24 3.46 3.76 3.88 average pH 2.53 2.85 2.98 3.14 3.28 3.50 3.80 3.95 Table 3 detects the pH thieves measured in the mixture containing the resin 2 For resin 2, an initial exchange rate of 0.19 pH unit / minute was determined. Table 4 below shows a function of time (expressed in minutes) the measured pH in the mixture containing the resin 3 during the ier test (El) and the 2 nd test (E2) and the average value of calculated pH (average pH). Time(minutes) 0 0.5 1 2 3 5 10 20 pH El 2.53 2.64 2.71 2.75 2.81 2.9 3.16 3.53 pH E2 2.53 2.65 2.69 2.74 2.79 2.84 3.09 3.48 average pH 2.53 2.65 2.70 2.75 2.80 2.87 3.13 3.51 Table 4 shows the pH thieves measured in the mixture containing the resin 3 For the resin 3, an initial exchange rate of 0.07 pH units / minute was determined. Table 5 below details a function of time (expressed in minutes) the measured pH in the mixture containing the resin 4 during the first test (El) and the 2 nd test (E2) and the average value calculated pH (average pH). Time(minutes) 0 0.5 1 2 3 5 10 20 pH El 2.53 2.64 2.66 2.72 2.76 2.84 3.00 3.22 pH E2 2.53 2.64 2.66 2.71 2.76 2.84 2.99 3.22 average pH 2.53 2.64 2.66 2.72 2.76 2.84 3.00 3.22 Table 5 detailing the pH values measured in the mixture containing the resin 4 For resin 4, an initial exchange rate of 0.06 pH units / minute was determined. Table 6 below details a function of time (expressed in minutes) the measured pH in the mixture containing the resin 5 in the l st test (El) and the 2 nd test (E2) and the average value of calculated pH. Time(minutes) 0 0.5 1 2 3 5 10 20 pH El 2.53 2.75 2.83 2.95 3.03 3.16 3.38 3.62 pH E2 2.53 2.79 2.86 2.95 3.03 3.16 3.37 3.58 average pH 2.53 2.77 2.85 2.95 3.03 3.16 3.38 3.60 Table 6 detects the pH thieves measured using the mixture containing the resin 5 For resin 5, an initial exchange rate of 0.13 pH units / minute was determined. In view of these tables 2 to 6 and the initial exchange rates for the resins to 1 to 5, it is noted that: the tests carried out with resin 4 do not make it possible to reach the target pH value of 3.5: at the end of the tests, the pH stagnates at a value of 3.22; only the tests carried out with resins 1 and 2 greatly exceed this target pH value of 3.5; the tests carried out with resins 3 and 5 barely reach this target pH value of 3.5 (with values of 3.51 and 3.6 respectively); resins 1 and 2 have the best initial exchange rate and allow the highest pH to be reached after deacidification in a beaker. This is why, the experiments of parts B) and C) which follow were carried out only with resins 1 and 2. Experiments B) and C) implement the deacidification of cranberry juice with a column filled with an anion exchange resin (resins 1 or 2). The flow rate of cranberry juice circulation in the column is below expressed in ml / minute, but also in BV / hour. For all experiments the parts B and C, the volume of the resin was 50 ml, with the exception of the 4 th and 5 th experiments with resin 1, Part C) for which the resin volume was 460 mL . B - Deacidification of cranberry juice by single passage in a column of exchanges OF ANIONS (RESINS 1 AND 2) WITH A CIRCULATION FLOW OF 5BV / HOUR: These experiments carried out with an anion exchange column without recirculation made it possible to determine the exchange capacity of resins 1 and 2 on cranberry juice as described above. The experimental protocol was as follows: Resins 1 and 2 were each loaded into a column. Cranberry juice has been percolated through the resin bed to be deacidified. FIG. 1 schematically represents the device 1 in which these experiments of part B were carried out. The flow rate of cranberry juice circulation in the column was always 5 BV / hour (or 4 ml / minute) for these experiments carried out with resin 1 and resin 2. The circulation rate being constant and always less than 10 BV / hour, said deacidification experiments of cranberry juice from this part B are comparative experiments compared to the deacidification process according to the invention, one of the essential characteristics of which is a flow rate of cranberry juice to be deacidified in the column which is between 10 BV / hour and 250 BV / hour. Table 7 details below for the experiment carried out with resin 1, as a function of the volume (expressed in L) of cranberry juice passed through the column: - the BV; the concentration index expressed in degrees Brix; pHB: the pH values of the deacidified cranberry juice measured at the outlet of column 8a by the pH meter 18; - pHA: the pH values of the deacidified cranberry juice which have been measured in the receptacle for receiving said juice (not shown in FIG. 1). Volume (L) BV ° Bx pHB pHA Cranberry juice to deacidify 7.6 2.47 50 1 1.4 9.41 9.41 100 2 4.3 9.31 9.32 150 3 4.6 9.21 9.21 200 4 4.8 9.11 9.11 250 5 4.9 9.01 9.02 300 6 5.2 8.67 8.87 350 7 5.3 4.53 7.72 400 8 5.7 3.62 4.58 450 9 6.1 3.29 3.99 500 10 6.2 3.14 3.74 550 11 6.7 3.00 3.55 600 12 6.9 2.91 3.41 650 13 7 2.84 3.32 700 14 7.1 2.80 3.21 750 15 7.1 2.76 3.16 800 16 7.2 2.73 3.11 850 17 7.3 2.70 3.08 900 18 7.3 2.67 3.01 Table 7 detects BV thieves, concentration index in degrees Brix, pHA and 10 pHB for the experiment carried out with resin 1 Figure 3 is a graph of the evolution of pHA and pHB values as a function of BV. In view of Table 7 and Figure 3, there is a constant decrease in pHA and pHB values. PHA values are always greater than or equal to those of pHB. This is logically explained because: pHA represents a "medium" pH of cranberry juice, and this because it is measured in the container collecting throughout the experiment the cranberry juice after its single passage through the column, and pHB represents a pH " instantaneous "cranberry juice which is measured just at the column outlet. PHA and pHB values are above 9 for 5 BV or during the iere about the time of the experiment. During the experiment, the color of the cranberry juice at the outlet of the column was black, then became green, blue and finally red. The amount of fixed color appears high. The cranberry juice in the container for deacidified cranberry juice reached the target value of 3.5 after 11 BV (pHA at 11 BV: 3.55 and pHA at 12 BV: 3.41). For this cranberry juice collected in the receptacle for the deacidified cranberry juice, the drop in pH is observed between 7 and 8 BV (pHA to 6 BV: 8.87 and pHA to 7 BV: 7.72). During this experiment, the cranberry juice was therefore subjected to a significant variation in pH; which has led to the modification of the color and the precipitation (in other words the alteration) of compounds of interest such as anthocyanins. Table 8 below details: the concentrations of malic and quinic acids present in cranberry juice: raw (i.e. cranberry juice to be deacidified); deacidified in the receiving container when 12 BV of cranberry juice had passed through column 2 filled with resin 1; deacidified in the receiving container when 18 BV of cranberry juice had passed through column 2 filled with resin 1; the ratio of the concentration of quinic acid to that of malic acid. g / L Cranberry juice acidmalic acidquinique quinic acid / malic acid ratio gross 9.47 6.63 0.70 Deacidified (12 BV) 4.89 4.46 0.91 Deacidified (18 BV) 6.74 6.07 0.90 Table 8 detailing the concentrations of molic and quinic acids present in raw cranberry juice, at 12 BV and 18 BV In view of Table 8, it can be seen that during this deacidification experiment with resin 1: quinic and malic acids are captured by resin 1: their concentration increases from 6.63 to 4.46 and from 9.47 to 4.89 respectively when the cranberry juice is deacidified to 12 BV, that is ie just after reaching the target value of 3.5; malic acid is more fixed by resin 1 than quinic acid. The ratio goes from 0.7 to 0.9. Quinic acid therefore has less affinity for resin 1. Table 9 details below for the experiment carried out with resin 2, as a function of the volume (expressed in L) of cranberry juice passed through the column: - the BV; the concentration index expressed in degrees Brix; pHB as defined above; pHA as defined above. Volume (L) BV ° Bx pHB pHA Cranberry juice to deacidify 7.6 2.47 50 1 1.2 9.84 9.84 100 2 4.9 9.95 9.88 150 3 5.1 9.82 9.78 200 4 5.1 9.86 9.85 250 5 5.1 9.74 9.73 300 6 5.1 9.47 9.62 350 7 5.4 3.85 5.31 400 8 6.3 3.20 4.08 450 9 6.9 2.97 3.67 500 10 7.3 2.85 3.46 550 11 7.3 2.77 3.32 600 12 7.2 2.75 3.21 650 13 7.2 2.72 3.11 700 14 7.2 2.69 3.05 750 15 7.3 2.64 3.02 Table 9 detailing the values of BV, concentration index in degrees Brix, pHA and pHB for the experiment carried out with resin 2 Figure 4 is a graph of the evolution of pHA and pHB values as a function of BV. In view of Table 9 and FIG. 4, there is a constant decrease in the values of pHA and pHB. PHA and pHB values are above 9 for 6 BV, or for more than iere the time of the experiment. During the experiment, the color of the cranberry juice at the outlet of the column was black, then became green, blue and finally red. The amount of fixed color appears high. The cranberry juice in the receiving container reached the target value of 3.5 after 10 BV (pHA at 9 BV: 3.67 and pHA at 10 BV: 3.46). For this cranberry juice collected in the receiving container, the drop in pH is observed between 6 and 7 BV (pHA to 6 BV: 9.62 and pHA to 7 BV: 5.31). During this experiment, the cranberry juice was therefore subjected to a significant variation in pH; which has led to the modification of the color and the precipitation (in other words the alteration) of compounds of interest such as anthocyanins. Table 10 below details: the concentrations of malic and quinic acids present in cranberry juice: raw (i.e. cranberry juice to be deacidified); deacidified in the receiving container when 10 BV of cranberry juice had passed through the column filled with resin 2; deacidified in the receiving container when 15 BV of raw cranberry juice had passed through the column filled with resin 2. the ratio of the concentration of quinic acid to that of malic acid. g / L Cranberry juice acidmalic acidquinique quinic acid / malic acid ratio gross 9.47 6.63 0.70 Deacidified (10 BV) 5.11 5.91 1.16 Deacidified (15 BV) 8.29 6.90 0.83 Table 10 detailing the concentrations of molic and quinic acids in raw cranberry juice, at 10 BV and 15 BV In view of Table 10, it can be seen that during this deacidification experiment with resin 2: quinic and malic acids are captured by resin 2: their concentration drops from 6.63 to 5.91 and from 9.47 to 5.11 respectively when the cranberry juice is deacidified to 10 BV, ie just after reaching the target value of 3.5; malic acid is more fixed by resin 2 than quinic acid. The ratio goes from 0.7 to 0.83. Quinic acid therefore has less affinity with resin 2. By comparing Tables 8 and 10, we note that: resin 2 captures quinic acid much less than resin 1; resin 2 has slightly less exchange capacity than resin 1. Indeed, it captures less malic and quinic acids than the resin 1. C- Deacidification of cranberry juice by circulation in a loop in a column EXCHANGES OF ANIONS: The experiments in this part C were carried out in an anion exchange column with loop circulation. Resins 1 and 2 were each loaded into a column. At the outlet of the column, the cranberry juice effluent was reintroduced into the feed tank. FIG. 2a schematically represents the device 10 in which these experiments were carried out with loop circulation of the cranberry juice to be deacidified. With a column filled with resin 1, five experiments were carried out so as to vary the charge of cranberry juice to be deacidified (that is to say the volume of cranberry juice to be deacidified circulated in a loop). The pH measured of the deacidified cranberry juice measured at the outlet of column 8b by the pH meter 18 is hereinafter called “pH2”. The pH measured of the cranberry juice measured in the tank 2 by a pH meter not shown in Figure 2a is hereinafter called "pHl". The iere the experiment was performed with cranberry juice load of 8 BV. For this experimentation iere, Table 11 below shows a function of time (in minutes): the values of pH1 and pH2; the flow rate of cranberry juice circulating in the column (expressed in mL / minutes and in BV / hour). The flow is always between 10 BV / hour and 250 BV / hour. Time(minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1 5.01 2.56 90 108.0 2 4.09 2.57 90 108.0 4 3.2 2.72 63 75.6 5 3.29 2.78 45 54.0 7 3.61 2.8 27 32.4 8 3.6 2.86 27 32.4 9 3.58 2.88 18 21.6 10 3.58 2.88 18 21.6 11 3.65 2.89 18 21.6 12 3.77 2.91 18 21.6 13 3.82 2.93 18 21.6 15 3.84 2.96 18 21.6 17 3.86 3.00 18 21.6 19 3.84 3.04 22.5 27.0 21 3.72 3.08 27 32.4 23 3.69 3.16 27 32.4 25 3.69 3.16 27 32.4 27 3.7 3.2 27 32.4 30 3.72 3.25 27 32.4 35 3.75 3.32 27 32.4 36 3.75 3.36 36 43.2 40 3.74 3.39 45 54.0 44 3.77 3.46 45 54.0 47 3.79 3.5 54 64.8 Table 11 detailing the values of pH2, pHl and cranberry juice circulation rate with a load of 8 BV Figure 5 is a graph showing the evolution of PHL, pH 2 and 5 rate expressed in BV / hour with time for this experiment with the iere loop circulation with cranberry juice load of 8 BV. In view of Table 11 and Figure 5, we note in particular that: the pH of the cranberry juice in the container reached the target value of 3.5 after 47 minutes of loop circulation; This experimentation iere thus corresponds to an implementation of the deacidification process of the invention; at times 1 minute, then 2 minutes, the pH of the cranberry juice at the column outlet was 5.01, then 4.09 respectively; then after 4 minutes it was 3.2. cranberry juice has always had a pH of less than or substantially equal to 5 at the outlet of the column. The process according to the invention has therefore not altered the compounds of interest such as anthocyanins. The 2 nd experiment was carried out with a load of juice cranberry 5 10 BV. For this 2 nd experiment, table 12 below details as a function of time (expressed in minutes): the values of pH1 and pH2; the flow of cranberry juice circulating in the column (expressed in 10 ml / minutes and in BV / hour). The flow is always between 10 BV / hour and 250 BV / hour. Time(minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1 3.78 2.48 100 120 2 3.21 2.53 80 96 3 3.24 2.56 60 72 4 3.26 2.59 50 60 6 3.35 2.63 40 48 8 3.44 2.67 30 36 10 3.45 2.70 30 36 12 3.5 2.72 20 24 15 3.62 2.76 20 24 20 3.59 2.82 20 24 25 3.57 2.87 20 24 30 3.55 2.92 20 24 35 3.67 2.95 10 12 40 3.75 2.98 10 12 50 3.75 3.05 10 12 60 3.73 3.10 10 12 80 3.68 3.19 10 12 120 3.63 3.31 10 12 150 3.61 3.35 10 12 180 3.6 3.37 10 12 240 3.59 3.39 10 12 Table 12 detailing the values of pH2, pHl and the cranberry juice circulation rate with a load of 10 BV FIG. 6 is a graph representing the evolution of pH1, pH2 and of the flow rate expressed in BV / hour as a function of time for this 2 nd experiment with loop circulation with a load of cranberry juice of 10 BV. In view of Table 12 and Figure 6, we note in particular that: - Cranberry juice has always had a pH of less than 4 at the outlet of the column. The process according to the invention has therefore not altered the compounds of interest such as anthocyanins. after 240 minutes of experimentation, the pH of the cranberry juice in the container has reached a substantially constant value of the order of 3.39, which is therefore very close to the target value of 3.5 fixed; this 2 nd experiment thus corresponds to an implementation of the deacidification process according to the invention. The 3 rd experiment was carried out with a load of juice cranberry 9 15 BV. For the 3 rd experiment, Table 13 below shows a function of time (in minutes): the values of pH1 and pH2; the flow of cranberry juice circulating in the column (expressed in 20 ml / minutes and in BV / hour). The flow is always between 10 BV / hour and 250 BV / hour. Time(minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1 4.09 2.50 100 120 1.5 3.33 2.52 70 84 3 3.37 2.58 50 60 5 3.41 2.64 40 48 7 3.48 2.69 30 36 10 3.49 2.76 30 36 15 3.68 2.83 30 36 20 3.65 2.91 20 24 30 3.63 3.04 20 24 50 3.66 3.24 20 24 70 3.68 3.44 20 24 90 3.71 3.44 20 24 110 3.71 3.50 30 36 Table 13 detailing the values of pH2, pHl and cranberry juice circulation flow with a load of 9BV 7 is a graph showing the evolution of PHL, pH 2 and the rate expressed in BV / hour with time for this 3 rd experiment with circulation loop with cranberry juice load of 9 BV. In view of Table 13 and Figure 7, we note in particular that: cranberry juice has always had a pH of less than or substantially equal to 4 at the outlet of the column. The process according to the invention has therefore not altered the compounds of interest such as anthocyanins. after 110 minutes of experimentation, the pH of the cranberry juice in the container has reached the target value of 3.5; this 3 rd experiment thus corresponds to an implementation of the deacidification process according to the invention. The 4 th experiment was performed with cranberry juice load of 9 BV. For this 4 th experiment, Table 14 below shows a function of time (in minutes): the values of pH1 and pH2; the flow rate of cranberry juice circulating in the column (expressed in mL / minutes and in BV / hour). The flow is always between 10 BV / hour and 250 BV / hour. Time(minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1 4.66 2.49 310 40.4 3 3.62 2.57 310 40.4 4 3.66 2.58 310 40.4 7 3.63 2.64 200 26.1 9 3.8 2.67 130 17.0 11 4.06 2.7 130 17.0 13 4.12 2.73 130 17.0 15 4.1 2.76 130 17.0 17 4.01 2.78 130 17.0 19 3.96 2.81 130 17.0 25 3.8 2.88 130 17.0 28 3.87 2.92 100 13.0 31 3.83 2.95 100 13.0 34 3.94 2.97 100 13.0 45 3.85 3.06 100 13.0 55 3.78 3.12 100 13.0 70 3.67 3.21 100 13.0 85 3.6 3.27 100 13.0 100 3.54 3.32 100 13.0 120 3.5 3.35 100 13.0 Table 14 detailing the values of pH2, pHl and cranberry juice circulation flow with a load of 9BV 8 is a graph showing the evolution of PHL, pH 2 and the rate expressed in BV / hour with time for this 4 th experiment with circulation loop with cranberry juice load of 9 BV. In view of Table 14 and Figure 8, we note in particular that: cranberry juice has always had a pH of less than 5 at the outlet of the column. The process according to the invention has therefore not altered the compounds of interest such as the anthocyanins. after 120 minutes of experimentation, the pH of the cranberry juice in the container has reached a substantially constant value of the order of 3.35, which is therefore very close to the target value of 3.5 fixed; - This 4 th experiment thus corresponds to an implementation of the deacidification process according to the invention. The 5 th experiment was carried out with a load of 8 BV. For this 5 th experiment, Table 15 below shows a function of time (in minutes): the values of PHL pH2et cranberry juice flow circulating in the column (expressed in mL / minute and BV / hour ). In this 5 th experiment, during the first two minutes, cranberry juice traffic flow in the column was 2.6 BV / hour, which is below 10 BV / hour. Thus, during the first two minutes of the 5 th experiment, the deacidification process of the invention has not been implemented. We detail below the consequences this had on cranberry juice to be deacidified. Time(minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1 8.66 2.52 20 2.6 2 8.92 2.54 20 2.6 3 3.28 2.65 400 52.2 4 3.33 2.68 300 39.1 6 3.39 2.72 200 26.1 10 3.56 2.81 200 26.1 14 3.55 2.90 200 26.1 16 3.54 2.99 200 26.1 18 3.55 3.03 200 26.1 20 3.55 2.90 200 26.1 24 3.56 3.10 200 26.1 28 3.53 3.18 230 30.0 30 3.54 3.22 230 30.0 34 3.54 3.28 260 33.9 37 3.56 3.33 260 33.9 40 3.57 3.38 300 39.1 44 3.58 3.44 350 45.7 45 3.59 3.45 350 45.7 49 3.6 3.50 400 52.2 Table 15 detects the thieves of pH2, pHl and the flow of cranberry juice circulotion with a load of 8 BV 9 is a graph showing the evolution of PHL, pH 2 and the rate expressed in BV / hour with time for this 5 th experiment with circulation loop with cranberry juice load of 9 BV. In view of Table 15 and Figure 9, we note in particular that: the fact that during the first two minutes of the experiment (i.e. the cranberry juice loop circulation), the flow rate was only 2.6 BV / hour, this had an impact on the pH value of cranberry juice at the column outlet at the start of the experiment which was more than 8.5 (i.e. a pH value at which the compounds of interest such as anthocyanins are very likely to be altered) ; as soon as the flow rate was increased from 2.6 BV / hour to 52.2 BV / hour, the pH of the cranberry juice immediately went from 8.92 to 3.28, i.e. the juice cranberry has reached a pH value at which the compounds of interest are not altered. after 49 minutes of experimentation, the pH of the cranberry juice in the container reached the target value of 3.5. Thus, this 5 th experiment demonstrates the importance that cranberry juice traffic flow must be at least 10 BV / hour, but also its regulation, especially early in the experiment where it should be high so that the cranberry juice does not have a pH at the outlet of the column greater than the values at which the compounds of interest such as anthocyanins are liable to be altered. With a column filled with resin 2, three experiments were carried out so as to vary the load of cranberry juice to be deacidified (that is to say put into circulation in a loop). The iere the experiment was carried out with a load of 6 BV. For this experimentation iere Table 16 below shows a function of time (in minutes): the values of pH1 and pH2; the flow rate of cranberry juice circulating in the column (expressed in mL / minutes and in BV / hour). The flow is always between 10 BV / hour and 250 BV / hour. Time (minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1 9.58 2.50 100 120 2 4.84 2.62 80 96 3 4.15 2.72 80 96 4 4.21 2.81 60 72 5 4.24 2.89 60 72 6 4.16 2.97 60 72 7 4.11 3.04 60 72 8 4.07 3.13 60 72 10 3.99 3.26 60 72 12 3.91 3.37 60 72 14 3.85 3.44 60 72 16 3.82 3.49 60 72 17 3.8 3.51 60 72 18 3.79 3.52 60 72 Table 16 detailing the values of pH2, pHl and the cranberry juice circulation rate with a load of 6 BV 10 is a graph showing the evolution of PHL, pH 2 and the rate expressed in BV / hour with time for this experiment with the iere loop circulation with cranberry juice load of 6 BV. In view of Table 16 and Figure 10, we note in particular that: despite a high circulation rate of 120 BV / hour at the start of the experiment, the pH value of the cranberry juice at the column outlet was 9.58 (ie a pH value at which the compounds of interest such as anthocyanins are very likely to be altered); then, after 2 minutes of experimentation, the pH values of cranberry juice have always been less than 5 (that is to say pH values at which the compounds of interest are not liable to be altered) ; thus, the minute the iere experimentation, despite a very high traffic volume, could be detrimental to the compounds of interest; with a load of 6 BV of cranberry juice and resin 2, a circulation rate higher than 120 BV / hour and / or another dimensioning of the column should be implemented to avoid that at the start of experimentation with compounds of interest are not altered because the pH of the cranberry juice at the column outlet is greater than 9; after 17 minutes of experimentation, the pH of the cranberry juice in the container reached the target value of 3.5. The 2 nd experiment was carried out with a load of 8 BV. For this 2 nd experiment, table 17 below details as a function of time (expressed in minutes): the values of pH1 and pH2; the flow rate of cranberry juice circulating in the column (expressed in mL / minutes and in BV / hour). The flow is always between 10 BV / hour and 250 BV / hour. Time(minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1 6.83 2.47 100 120 1.5 4.18 2.50 100 120 2 3.77 2.54 100 120 2.5 3.68 2.59 80 96 3 3.66 2.62 80 96 4 3.59 2.70 40 48 5 3.62 2.75 40 48 6 3.63 2.80 30 36 7 3.6 2.85 20 24 8 3.59 2.90 10 12 Table 17 detailing the values of pH2, pHl and the cranberry juice circulation rate with a load of 8 BV 11 is a graph showing the evolution of PHL, pH 2 and the rate expressed in BV / hour with time for this 2 nd experiment with circulation loop with cranberry juice load of 8 BV. In view of Table 17 and Figure 11, we note in particular that: despite a high circulation rate of 120 BV / hour at the start of the experiment, the pH value of the cranberry juice at the column outlet was 6.83 (ie a pH value that is moderately acceptable since compounds of interest such as that anthocyanins are susceptible to alteration); then, after 1.5 minutes of experimentation, the pH values of the cranberry juice have always been less than 4.55 (that is to say values of pH at which the compounds of interest are not susceptible to 'be altered); the target value of 3.5 was not reached during this 2 nd experiment; - thus during this 2 nd experiment, in addition to the fact that the compounds of interest may have been altered, the circulation rate of the cranberry juice was not adjusted so that the pH of the cranberry juice increases up to 'at the target value of 3.5 which had been set. The 3 rd experiment was carried out with a load of 10 BV. For the 3 rd experiment, Table 18 below shows a function of time (in minutes): the values of pH1 and pH2; the flow rate of cranberry juice circulating in the column (expressed in mL / minutes and in BV / hour). The flow is always between 10 BV / hour and 250 BV / hour. Time(minutes) pH2 pHl Debit(mL / minute) Debit(BV / hour) 1.5 3.96 2.54 100 120 2 4.41 2.51 100 120 3 3.61 2.59 80 96 4 3.53 2.59 60 72 5 3.52 2.71 60 72 8 3.51 2.81 40 48 9 3.48 2.88 40 48 11 3.45 2.92 30 36 13 3.43 2.94 20 24 16 3.45 2.97 10 12 Table 18 detects the thieves of pH2, pHl and of the cranberry juice circulation flow with a load of 10 BV FIG. 12 is a graph representing the evolution of pH1, pH2 and of the flow rate expressed in BV / hour as a function of time for this 3 rd experiment with circulation in loop with a load of cranberry juice of 10 BV. In view of Table 18 and Figure 12, we note in particular that: cranberry juice has always had a pH below 4.5 at the outlet of the column. The method according to the invention has therefore not altered the compounds of interest such as anthocyanins; the target value of 3.5 was not reached during this 3 rd experiment. with this 3 rd experiment, cranberry juice traffic volume has not been adjusted such that the pH of cranberry juice increases to the target value of 3.5 that was set. Table 19 is a summary table which details according to the experiments carried out (namely the experiments E1 to E5 with resin 1 and the experiments ΕΊ to E'3 with resin 2): the volume of cranberry juice circulated in a ball to be deacidified, in other words the charge of cranberry juice to be deacidified. This volume is expressed in BV; the concentration index expressed in degrees Brix (° Bx); the final pH at the end of the experiment; the duration of the experiment; optical density at 420 nm, 520 nm, 620 nm and 280 nm; intensity and nuance; the relative optical density at 420 nm, 520 nm, 620 nm and 280 nm; relative intensity and relative shade; the concentrations of malic acid and quinic acid in deacidified cranberry juice; the ratio of these concentrations of malic acid and quinic acid. In addition, in a column entitled “Raw juice”, the characteristics of raw cranberry juice are recalled, that is to say before its deacidification. Optical density was measured by UV-visible spectrophotometry The intensity parameter corresponds to the sum of the values of the optical density at 420 nm, 520 nm and 620 nm. The shade parameter corresponds to the ratio of the optical density at 420 nm to that at 520 nm. The optical density at 280 nm provides an indication of the concentration of carbon and double bond cycles which is therefore proportional to the concentration of functional molecules. The relative optical densities correspond to the optical densities divided by the concentration index expressed in degrees Brix of the corresponding cranberry juice. These relative optical density values take into account the dilution effect due to the presence of water in the column. The same is true for the relative intensity and relative shade values. The concentrations of malic and quinic acids were determined by HPLC with the apparatus which has been described above. During all these experiments implementing the method according to the invention with resins 1 and 2, it should be noted that with regulation of the circulation rate, the cranberry juice could have been deacidified by passing a value with a pH of 2.47 at values close to the target value of 3.5. The initial circulation rate must be very high so that the pH of the cranberry juice at the outlet of the column is not too high at the start of the experiment (and therefore detrimental for the compounds of interest). Then, the circulation rate is gradually reduced, then stabilized at around 20 BV / hour for resin 1 and 70 BV / hour for resin 2. Resin 2 has faster kinetics than resin 1; which induces more difficulty in regulating the pH of cranberry juice at the column outlet, and especially at the start of the experiment. Resin 1 Resin 2 Juicegross El E2 E3 E4 E5 ΕΊ E'2 E'3 Resin volume (mL) 50 50 50 460 460 50 50 50 V product 8 10 9 9 8 6 8 10 Brix (° B) 7.6 5.4 5.4 5.3 5.4 7.4 5.0 5.6 5.9 PH 2.47 3.50 3.39 3.50 3.35 3.50 3.52 2.90 2.97 Time(minutes) 47 240 110 120 49 18 8 16 ac. malic (g / L) 9.47 5.35 6.35 5.26 4.88 6.32 4.59 5.40 6.35 ac. quinique (g / L) 6.63 5.05 5.55 4.92 4.85 6.01 4.00 4.73 5.55 ratioacidmalic / acidquinique 0.70 0.94 0.87 0.94 0.99 0.95 0.87 0.88 0.87 Optical density : 420 nm 1.625 1,240 1,240 1.030 1,390 1,830 0.560 0.925 1.130 520 nm 2.705 2.16 2,390 1,910 2,545 2,770 1,115 2,085 2,675 620 nm 0.230 0.175 0.160 0.150 0.220 0.279 0.065 0.065 0.090 280 nm 29,320 - - - - 25,020 - - - intensity 4,560 3,580 3,790 3,090 4,160 4.880 1,740 3,080 3,900 shade 0.600 0.570 0.520 0.540 0.550 0.660 0.500 0.440 0.420 Relative optical density: 420 nm 0.21 0.23 0.23 0.19 0.26 0.25 0.11 0.17 0.19 520 nm 0.36 0.40 0.44 0.36 0.47 0.37 0.22 0.37 0.45 620 nm 0.03 0.03 0.03 0.03 0.04 0.04 0.01 0.01 0.02 280 nm 3.86 - - - - 3.38 - - - relative intensity 0.60 0.66 0.70 0.58 0.77 0.66 0.29 0.14 0.11 relative shade 0.08 0.11 0.10 0.10 0.10 0.09 0.10 0.08 0.07 Table 19 summary of the results of the 8 experiments implementing the deocidificotion method according to the invention In view of Table 19, we note that: - resin 1 has a 50% greater exchange capacity than resin 2. Indeed, with resin 1, it is possible to deacidify approximately up to 9 BV of cranberry juice while maintaining the pH at 3.5 , while the load must be limited to 6 BV with resin 2 to guarantee the level of 3.5 pH units; under these conditions, the resin 2 causes a significant reduction in color intensity: the raw juice being at 0.60 and reaches 0.77 at pH 3.5 with the resin 1 but only 0.29 with the resin 2; the process according to the invention increases the ratio of the concentration of quinic acid to that of malic acid: it goes from 0.7 to 0.9-1 in the deacified juice. malic acid decreases in concentration significantly more than quinic acid. FIG. 13 is a graph representing the variation in the duration of the experiment, of the pH at the end of the experiment as a function of the charge of cranberry juice to be deacidified for the 5 experiments carried out with resin 1. In view of the graph in FIG. 13, it can be seen that the optimal load of cranberry juice to be deacidified when the column is filled with resin 1 is 9 BV. FIG. 14 is a graph representing the variation in the duration of the experiment, of the pH at the end of the experiment as a function of the load of cranberry juice to be deacidified for the 3 experiments carried out with resin 2. In view of this graph in FIG. 14, it can be seen that the optimal load of cranberry juice to be deacidified when the column is filled with resin 2 is 6 BV. For the 3 rd experiment with resin 1, the saturation of the resin was carried out with 2BV of hydrochloric acid (1 mol / L - 73g / L of resin) at a flow rate of 2 BV / hour according to an ascending mode (" up flow ”), followed by a slow rinse with 2 BV of water at a flow rate of 2 BV / hour in an ascending mode (“ up flow ”). During saturation, the acids fixed by the resin are released by the passage of hydrochloric acid. Table 20 below details the concentrations of chlorides, malic and quinic acid in the effluent recovered at the outlet of resin 1, and this as a function of the BV of hydrochloric acid, then of water having circulated in resin 1 to saturate and rinse it respectively. BV is expressed cumulatively. This thus makes it possible to follow the evolution of the concentration of chloride, malic and quinic acids as a function of the progress of saturation of the resin 1, then of its rinsing. phase BV Concentrationin chlorides (g / L) Malic acid concentration g / L Concentration of quinic acid g / L Acidhydrochloric 0.5 0.00 0.10 0.67 1 0.00 0.10 0.63 1.5 0.00 0.16 0.86 2 0.00 8.56 2.95 Water 2.5 0.00 15.48 2.41 3 1.10 16.49 2.22 3.5 0.50 9.83 1.47 4 0.30 4.77 0.78 Table 20 shows the concentrations of chlorides, malic and quinic acids or during saturation with hydrochloric acid, then rinsing of the resin 1 FIG. 15 is a graph of the evolution of the concentration of chlorides, malic acid and quinic acid as a function of the cumulative BV of hydrochloric acid, then of water. Iere for the experiment with the resin 2, the saturation of the resin was carried out with hydrochloric acid 2BV (mole / L, 73g / L of resin) at a flow rate of 2 BV / hour in a bottom guide ( "up flow ”), followed by a slow rinse with 2 BV of water at a flow rate of 2 BV / hour in an ascending mode (“ up flow ”). Table 21 below details the concentrations of chlorides, malic and quinic acid in the effluent recovered at the outlet of resin 2, and this as a function of the BV of hydrochloric acid, then of water having circulated in resin 2 to saturate and rinse it respectively. BV is expressed cumulatively. phase BV Concentrationin chlorides (g / L) Malic acid concentration g / L Concentration of quinic acid g / L Acidhydrochloric 0.5 0.00 0.17 0.27 1 0.00 0.15 0.22 1.5 0.00 0.14 0.20 2 0.00 0.90 0.17 Water 2.5 9.70 27.70 0.00 3 20.90 17.30 0.00 3.5 13.10 7.53 0.00 4 3.80 2.73 0.00 Table 21 shows the concentrations of chlorides, malic and quinic acids or during saturation with hydrochloric acid, then rinsing of the resin 2 FIG. 16 is a graph of the evolution of the concentration of chlorides, malic acid and quinic acid as a function of the cumulative BV of hydrochloric acid, then of water. In view of Tables 20 and 21 and Figures 15 and 16, we note that: - Resin 1 which has a greater exchange capacity than the resin has practically no excess of chlorides in the fraction recovered, while on average 10 g / L of chlorides residual in the fraction recovered with the resin 2. About 1/3 of the chlorides are not used during saturation with resin 2. D - Example of grenadine syrup formulations Table 22 details below: the formulation of a grenadine syrup containing deacidified cranberry juice with the process according to the invention, that is to say a "formulation according to the invention"; the formulation of an equivalent grenadine syrup which is conventionally used, that is to say a "comparative formulation". Comparative formulation(kg) Invention formulation (kg) Isoglucose syrup at 65/70° Bx 3000 2700 Cranberry juice at 55 ° Bxdeacidified according tothe invention 0 300 Grenadine flavor 20 20 Water 850 905 Citric acid in solution 55 0 Dye E122 0.55 0 Vanilla flavor 1 0 Dye E124 0.55 0 Total mass 3,927.1 3926 Table 22 shows the grenadine syrup formulations according to the invention and comparative Citric acid was in solution in water at a concentration of 150 g / L. The formulation of grenadine syrup according to the invention has the advantages compared to the equivalent comparative formulation of being devoid of any dye, as well as of citric acid which is a food additive used as acidity corrector but also known to be the cause of dental problems. E - Example of cranberry / raspberry syrup formulations Table 23 details below: the formulation of a cranberry syrup and raspberry containing cranberry juice deacidified with the process according to the invention, that is to say a "formulation according to the invention"; the formulation of an equivalent cranberry / raspberry syrup which is conventionally used, that is to say a "comparative formulation". Comparative formulation(kg) Invention formulation (kg) Cranberry juicedeacidified according tothe invention 0 513.3 Cranberry juice nodeacidified 65 ° Bx 14 14 Isoglucose syrup 65 ° Bx 3000 2700 65 ° Bx red grape juice 15 0 Citric acid in solution 185 0 Raspberry and aromacranberry 8.6 8.6 Dye E124 0.3 0 Elderberry juice 65 ° Bx 13 0 Raspberry juice 65 ° Bx 15 15 Total mass 3,250.9 3,250.9 Table 23 detailing the cranberry / raspberry syrup formulations according to the invention and comparative The formulation of cranberry and raspberry syrup according to the invention has the advantages compared to the equivalent comparative formulation: be free of E124 dye and citric acid; part of the sugar from isoglucose syrup, as well as the sugar from elderberry and grape syrups, were replaced by cranberry juice deacidified according to the process according to the invention. Note that the comparative formulation includes non-deacidified cranberry juice. The fact of having deacidified the cranberry juice with the method according to the invention makes it possible to have a formulation of cranberry syrup and raspberry which comprises more cranberry juice than the equivalent comparative formulation, and therefore to better value the cranberry juice. The formulation of cranberry syrup and raspberry is perceived as more natural. It also makes it possible to declare a higher content of red fruit juice than the comparative formulation, the red fruit content of which consists of the content of non-deacidified cranberry juice added to that of the raspberry and cranberry flavor. F - Cranberry sorbet formulation Table 24 below details a formulation of deacidified cranberry sorbet with the process according to the invention. Quantity (g) Deacidified cranberry juice 7.6 ° Bx 930 Natural aromas 10 Fructose syrup 70 ° Bx 60 Total 1000 Table 24 detailing a sorbet formulation based on deacidified cranberry juice according to the invention The low acidity of the cranberry juice deacidified with the process according to the invention makes it possible to produce a sorbet formulation containing this cranberry juice in significant quantity (mass content 93% relative to the total mass of the sorbet). The very low amounts of fructose syrup and natural flavors (respectively mass contents 1% and 6% relative to the total mass of the sorbet), as well as the absence of any food additive and color in the sorbet formulation testify to a very natural and pure fruit product. G - Formulation of culinary barbecue sauce In this example of a savory product, the fruity notes of cranberries without their acidity and astringency drawbacks are associated with traditional barbecue-type notes, namely smoked, bringing a sweet / savory balance to the sauce. All the ingredients of the sauce detailed in table 25 below were mixed and thermized at 85 ° C for 5 minutes in order to preserve the freshness of the product which was then pasteurized and packaged aseptically. Quantity (g) Deacidified cranberry juice 7.6° Brix 550 55 ° Brix deacidified cranberry juice 255 salt 87 Natural flavors (fried onion and spices) 12 Smoked and meaty aromas (fried onion and spices 5 Total 1000 Table 25 detailing a formulation of barbecue-type culinary sauce based on deacidified cranberry juice according to the invention
权利要求:
Claims (15) [1" id="c-fr-0001] 1. Method for deacidifying a fruit juice which is produced in a deacidification device (1,10,100,1000) which comprises at least: a container (2) configured to contain a fruit juice to be deacidified which comprises at least one compound of interest, a container for receiving the deacidified fruit juice, and a column (8) containing an anion exchange resin, said column (8) having a column inlet (8a) and a column outlet (8b), said method comprises at least one step which consists in circulating at least once said fruit juice to be deacidified in said column (8) so to obtain a deacidified fruit juice, said process is characterized in that the circulation rate of said fruit juice in column (8) is between 10 BV / hour and 250 BV / hour (“BV” being the English acronym) for "bed volume", that is to say the volume of resin in the column) and is adjusted so that: the pH of the fruit juice at the outlet of column (8b) does not exceed a threshold pH value from which the at least one compound of interest is altered, the pH of the fruit juice in the receptacle for receiving the juice deacidified fruit increases up to a determined pH value. [2" id="c-fr-0002] 2. deacidification method according to claim 2, characterized in that the flow rate of circulation of the fruit juice in the column (8) is adjusted by means of a PID regulator ("PID" being the acronym for "proportional, integrator , Diverter ”) with which the deacidification device (1,10,100,1000) is fitted. [3" id="c-fr-0003] 3. deacidification method according to claim 2, characterized in that the deacidification device (1,10,100,1000) further comprises a pump (6) and a pH meter (18) for measuring the pH of the deacidified fruit juice at the output of the column (8b) and in that, from the pH values measured by said pH meter (18) and that the PID regulator receives, said PID regulator, from a calculation algorithm, delivers a flow control signal to the pump (6) so that the flow rate of circulation of said fruit juice in the column (8) is between 10 BV / hour and 250 BV / hour and is adjusted so that: the pH of the cranberry juice at the column outlet (8b) does not exceed a threshold pH value from which the at least one compound of interest is altered, the pH of the cranberry juice in the receptacle for receiving the juice deacidified cranberry increases to a specific pH value. [4" id="c-fr-0004] 4. deacidification method according to any one of claims 1 to 3, characterized in that the deacidification device (1000) comprises a plurality of columns (8), preferably between 2 and 10 columns (8). [5" id="c-fr-0005] 5. deacidification method according to any one of claims 1 to 4, characterized in that said fruit juice to be deacidified is made to circulate in a loop between said container (2) configured to contain the fruit juice to be deacidified and the column (8), said container (2) configured to contain the fruit juice to be deacidified and the receptacle for receiving the deacidified cranberry juice being a single container (2). [6" id="c-fr-0006] 6. deacidification method according to any one of claims 1 to 4, characterized in that said fruit juice to be deacidified is circulated partially in a loop so that at the column outlet (8b): a first part of the deacidified fruit juice reintegrates the container (2) configured to contain the fruit juice to be deacidified, and that a second part of the deacidified fruit juice integrates the receptacle for receiving the deacidified cranberry juice. [7" id="c-fr-0007] 7. deacidification method according to any one of claims 1 to 4, characterized in that the fruit juice to be deacidified is circulated only once in said column (8). [8" id="c-fr-0008] 8. deacidification process according to any one of claims 1 or 7, characterized in that the anion exchange resin is a weak anion exchange resin, preferably of acrylic type. [9" id="c-fr-0009] 9. deacidification process according to any one of claims 1 or 8, characterized in that the at least one compound of interest is chosen from polyphenolic compounds. [10" id="c-fr-0010] 10. deacidification process according to any one of claims 1 to 9, characterized in that the fruit is chosen from apple, apricot, banana, melon, pomelo, lemon, mango, nectarine, orange, papaya, peach, persimmon, pineapple, plum, pomegranate, tangerine, watermelon, blackberry, blueberry, cherry, cranberry, redcurrant, gooseberry, grapes, raspberries, strawberries, Barbados cherries, guarana seeds and cranberries. [11" id="c-fr-0011] 11. deacidification process according to claim 10, characterized in that the fruit is cranberry. [12" id="c-fr-0012] 12. Food composition, characterized in that it comprises deacidified fruit juice according to the method according to any one of claims 1 to 11. [13" id="c-fr-0013] 13. Food composition according to claim 12, characterized in that it is chosen from drinks, sorbets, ice creams, sauces, dessert fillings and dressings. [14" id="c-fr-0014] 14. nutraceutical composition, characterized in that it comprises deacidified fruit juice according to the method according to any one of claims 1 to 11. [15" id="c-fr-0015] 15. Composition which comprises deacidified cranberry juice according to the method according to claim 11 for its use in the prevention of urinary tract infections. 1/9
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同族专利:
公开号 | 公开日 CA3035841A1|2018-03-29| CN109803541A|2019-05-24| AU2017329732A1|2019-04-11| JP2019528745A|2019-10-17| WO2018054904A1|2018-03-29| EP3515206B1|2020-08-05| CA3035841C|2020-10-06| US20190216112A1|2019-07-18| MX2019003085A|2019-09-18| US11160296B2|2021-11-02| EP3515206A1|2019-07-31| FR3056080B1|2019-09-13| ES2821926T3|2021-04-28|
引用文献:
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2017-07-20| PLFP| Fee payment|Year of fee payment: 2 | 2018-03-23| PLSC| Publication of the preliminary search report|Effective date: 20180323 | 2018-08-23| PLFP| Fee payment|Year of fee payment: 3 | 2019-08-30| PLFP| Fee payment|Year of fee payment: 4 | 2020-08-26| PLFP| Fee payment|Year of fee payment: 5 | 2021-08-26| PLFP| Fee payment|Year of fee payment: 6 |
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申请号 | 申请日 | 专利标题 FR1658802A|FR3056080B1|2016-09-20|2016-09-20|METHOD FOR DEACIDIFYING A FRUIT JUICE, IN PARTICULAR A CRANBERRY JUICE| FR1658802|2016-09-20|FR1658802A| FR3056080B1|2016-09-20|2016-09-20|METHOD FOR DEACIDIFYING A FRUIT JUICE, IN PARTICULAR A CRANBERRY JUICE| CA3035841A| CA3035841C|2016-09-20|2017-09-19|Deacidified cranberry juice and method for the production thereof| MX2019003085A| MX2019003085A|2016-09-20|2017-09-19|Deacidified cranberry juice and method for the production thereof.| US16/334,412| US11160296B2|2016-09-20|2017-09-19|Deacidified cranberry juice and process for preparing same| AU2017329732A| AU2017329732A1|2016-09-20|2017-09-19|Deacidified cranberry juice and method for the production thereof| ES17776972T| ES2821926T3|2016-09-20|2017-09-19|Deacidified blueberry juice and procedure for its preparation| PCT/EP2017/073641| WO2018054904A1|2016-09-20|2017-09-19|Deacidified cranberry juice and method for the production thereof| JP2019515515A| JP7008346B2|2016-09-20|2017-09-19|Deoxidized cranberry juice and how to prepare it| CN201780056608.8A| CN109803541A|2016-09-20|2017-09-19|Depickling Cranberry fruit juice and preparation method thereof| EP17776972.6A| EP3515206B1|2016-09-20|2017-09-19|Deacidified cranberry juice and method for the production thereof| 相关专利
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