The present utility model relates to the process of neutralizing bitter taste from calamansi (Citrus mutis blanco) fruit juice extract. It will provide an easy alternative method in neutralizing bitter taste of calamansi fruit juice extract in order to discourage the use of synthetic additives that is detrimental to human health. The present utility model also provide a calamansi juice extra with acceptable taste that will reduce the use of synthetic additives as masking agents for fruit juices .
