DE102020115525B4 - Activatable apple fiber containing pectin - Google Patents

Abstract

A method of producing an activatable pectin-containing apple fiber, the method comprising:(a) providing a raw material containing cell wall material of an apple;(b) digesting the raw material by incubating an aqueous suspension of the raw material at an acidic pH;(c) Single-stage or multi-stage separation of coarse particles from the broken down material from step (b) in aqueous suspension(d) separation of the material obtained in step (c) from which coarse particles have been removed from the aqueous suspension;(e) washing the material obtained in step ( d) separated material with an aqueous solution, wherein the aqueous solution is water or a salt solution with an ionic strength of I < 0.2 mol/l;(f) separating the washed material from step (e) from the aqueous liquid;(g ) At least twice washing of the separated material from step (f) with an organic solvent and subsequent separation of the washed material from the organic solvent; (h) drying the material from step (g) comprising drying at normal pressure to obtain the activatable pectin-containing apple fiber, wherein the activatable pectin-containing apple fiber has less than 10% by weight of water-soluble pectin and a yield point I (rotation) in a 2.5% by weight fiber dispersion in demineralized water of 0.75 to 3.75 Pa.

Description

The present invention relates to an activatable apple fiber containing pectin and a method for its production. The invention also relates to the use of apple fiber containing pectin as a thickening or structuring agent in various industrial products. Furthermore, the invention relates to a mixture of the activatable pectin-containing apple fiber with a soluble pectin. Ultimately, the invention relates to a food product, a dietary supplement, a feed product, a beverage, a pharmaceutical product, a cosmetic product or a medicinal product that has been produced using the pectin-containing apple fiber according to the invention.

Background of the Invention

Dietary fibers are largely indigestible food components, mostly carbohydrates, which are mainly found in plant foods. For the sake of simplicity, dietary fiber is divided into water-soluble dietary fiber such as pectin and water-insoluble dietary fiber such as cellulose. Fiber is considered an important part of human nutrition.

The consumption of dietary fiber is considered to be good for your health. The water-soluble fiber in the diet increases the volume of the food without significantly increasing the energy content. If they are not sufficiently swollen before ingestion, they absorb more water in the stomach. The resulting increase in volume leads to an increase in the feeling of satiety. In addition, dietary fibers extend the retention time of the chyme in the stomach and intestines. Water-soluble dietary fibers such as pectin bind bile acids from the cholesterol metabolism in the intestine and thus lead to a reduction in cholesterol levels.

It is the soluble fiber that is said to decrease glucose absorption, slow down glucose adsorption and starch processing, and control postprandial serum glucose levels. Anyone who consumes a lot of fiber has a reduced risk of numerous lifestyle diseases, especially obesity, high blood pressure, coronary heart disease (CHD), stroke, diabetes and various gastrointestinal diseases. Accordingly, the German Society for Nutrition e. V. (DGE) as a guideline for the daily intake of at least 30 g fiber.

The use of apple fiber as roughage in the production of food is becoming increasingly important. One reason for this lies in the fact that the apple fibers are a mixture of insoluble dietary fibers such as cellulose and soluble dietary fibers such as pectin and thus ideally result in the health-promoting spectrum of effects listed above. By using apple fibers, the functional properties of food products can be optimized and adjusted in a targeted manner, for example with regard to viscosity, emulsion formation, gel formation, dimensional stability or texture. Apple fibers can thus replace other unacceptable or even harmful additives in food and, as substances that are not E-classified, lead to simpler product labeling and thus to increased product acceptance.

the WO 01/17 376 A1 relates to a process for the production of roughage with a high water-binding capacity and its use. It teaches a process for the production of fruit fibers, such as apple fibers, in which plant components are broken down in an acidic environment and then washed with alcohol (see claim 1, page 7, line 28 to page 8, line 5). However, the process only leads to apple fibers with a water-binding capacity of 15 g water per g fiber (page 6, line 17).

Kunzek et al. 2005 (Deutsche Lebensmittelrundschau, issue 6, pp. 238-255) describes the hydration properties of cell wall materials and fiber. According to on page 239, after the fruit juice has been removed, the mash is washed with water, pressed and then subjected to a three-stage treatment process consisting of homogenization, sieving and washing. After an additional water-ethanol exchange, vacuum drying takes place. According to Table 1 on page 242, pressure homogenization of apples results in a fibrous material with good swelling and a high water retention capacity (WRC). A complex manufacturing process is therefore necessary, which includes, among other things, pressure homogenization in order to obtain fibers with advantageous rheological properties.

the EP 3 466 983 A1 relates to a method for producing an activated pectin-containing biomass composition from a pectin-containing starting biomass material such as citrus peel, an activated pectin-containing biomass composition and a product containing such an activated pectin-containing bio mass composition (see paragraph [0010]). The method includes the formation of activated pectin-containing biomass by adding an acidic activation solution to the biomass material and heating to a temperature ≥ 40 °C. The activated pectin-containing biomass can only be obtained by applying mechanical energy (paragraph [0011]).

the U.S. 5,567,462 A refers to a pecto-cellulose product made from whole citrus peel or other materials such as apple. It teaches two methods of making such a product (see column 3, lines 1-12). In the first method, after the acidic or alkaline solubilization of the pectin, the dissolved pectin is reprecipitated onto the fiber by adding alcohol, the slurry is neutralized, then the alcohol-water mixture is removed, and the fibers are finally dried after further dehydrating alcohol washing steps. The second method eliminates the alcohol precipitation step and, after acid/alkaline solubilization of the pectin, the slurry is neutralized, crushed and spray dried (col. 3, lines 13-21).

the US 2020 / 0 046 008 A1 relates to the production of activated pectin-containing biomasses starting from pectin-containing materials such as apple ([0025]). The starting material is activated by incubation in an acidic alcohol solution with a pH between 0.5 and 2.5 and additional mechanical energy is introduced ([0021]; claim 1). After separating the fibers from the solution, they were washed with alcohol, then dried and finally ground (Example 2, [0144]).

There is therefore a need for new processes for producing pectin-containing apple fibers and the pectin-containing apple fibers produced thereby.

The object of the present invention is to improve the prior art or to offer an alternative to it.

Summary of the Invention

1. (a) Bereitstellen eines Rohmaterials, das Zellwandmaterial eine Apfels enthält;
2. (b) Aufschluss des Rohmaterials durch Inkubation einer wässrigen Suspension des Rohmaterials bei einem sauren pH-Wert;
3. (c) Ein- oder mehrstufige Abtrennung von groben Partikeln von dem aufgeschlossenen Material aus Schritt (b) in wässriger Suspension;
4. (d) Abtrennung des in Schritt (c) erhaltenen, von groben Partikeln befreiten Materials, aus der wässrigen Suspension.
5. (e) Waschen des in Schritt (d) abgetrennten Materials mit einer wässrigen Lösung, wobei die wässrige Lösung Wasser oder eine Salzlösung mit einer lonenstärke von I < 0,2 mol/l ist;
6. (f) Trennung des gewaschenen Materials aus Schritt (e) von der wässrigen Flüssigkeit;
7. (g) Mindestens zweimaliges Waschen des abgetrennten Materials aus Schritt (f) mit einem organischen Lösungsmittel und jeweils anschließender Trennung des gewaschenen Materials von dem organischen Lösungsmittel;
8. (h) Trocknen des Materials aus Schritt (g) umfassend eine Trocknung bei Normaldruck zum Erhalten der aktivierbaren pektinhaltigen Apfelfaser,

wobei die aktivierbare pektinhaltige Apfelfaser weniger als 10 Gew.% an wasserlöslichem Pektin aufweist und eine Fließgrenze I (Rotation) in einer 2,5 Gew.%igen Faserdispersion in demineralisiertem Wasser von 0,75 bis 3,75 Pa aufweist.According to a first aspect of the present invention, the task at hand is solved by a method for producing an activatable apple fiber containing pectin, which comprises the following steps:

1. (a) providing a raw material containing cell wall material of an apple;
2. (b) digestion of the raw material by incubating an aqueous suspension of the raw material at an acidic pH;
3. (c) Single-stage or multi-stage separation of coarse particles from the digested material from step (b) in aqueous suspension;
4. (d) Separation of the material obtained in step (c), freed from coarse particles, from the aqueous suspension.
5. (e) washing the material separated in step (d) with an aqueous solution, the aqueous solution being water or a salt solution having an ionic strength of I < 0.2 mol/l;
6. (f) separating the washed material from step (e) from the aqueous liquid;
7. (g) washing the separated material from step (f) at least twice with an organic solvent and then separating the washed material from the organic solvent in each case;
8. (h) drying the material from step (g) including drying at atmospheric pressure to obtain the activatable pectin-containing apple fiber,

wherein the activatable pectin-containing apple fiber has less than 10% by weight of water-soluble pectin and a yield point I (rotation) in a 2.5% by weight fiber dispersion in demineralized water of 0.75 to 3.75 Pa.

The production process according to the invention leads to apple fibers with a large inner surface, which also increases the water-binding capacity and is associated with good viscosity formation.

These fibers are fibers that can be activated, which have a satisfactory strength due to the partial activation in the manufacturing process. To obtain the optimal rheological properties such as viscosity or texturing, however, requires the user to apply additional shearing forces. It is therefore also a matter of partially activated fibers, which can, however, be further activated.

As the inventors have found, the apple fibers produced using the process according to the invention have good rheological properties. The fibers of the invention can be easily rehydrated and the advantageous rheological properties are retained even after rehydration.

The production process according to the invention leads to apple fibers which are largely tasteless and odorless and are therefore advantageous for use in the food sector. The aroma of the other ingredients is not masked and can therefore develop optimally.

The apple fibers according to the invention are obtained from apples and are therefore natural ingredients with well-known positive properties.

Vegetable processing residues such as apple pomace can be used as raw material in the production process according to the invention. These processing residues are inexpensive, plentiful, and provide a sustainable and ecologically sound source of the apple fiber of the present invention.

Apple fibers are established and accepted in the food industry, so that corresponding compositions can be used immediately and internationally without a lengthy approval process.

The invention in detail

Apples and preferably processing residues from apples can be used as raw material. The raw material used in the method according to the invention can be apple peel, core, seeds and pulp or a combination thereof. Apple pomace is preferably used as the raw material, i.e. the pressed residue from apples, which typically also contain the above-mentioned components in addition to the skins.

All cultivated apples known to those skilled in the art can be used as apples.

The acid digestion in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and at the same time activate the fiber by increasing the internal surface area. Furthermore, the raw material is thermally crushed by the digestion. It disintegrates into apple fibers through acidic incubation in an aqueous medium under the influence of heat. This achieves thermal comminution, and a mechanical comminution step is therefore not necessary as part of the manufacturing process. This represents a decisive advantage over conventional fiber manufacturing processes, which in contrast require a shearing step (e.g. by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

During digestion, the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of a liquid and solids (particles of raw material) finely distributed therein. Since the suspension tends to sedimentation and phase separation, the particles are suitably kept in suspension by shaking or stirring. There is therefore no dispersion in which the particles are comminuted by mechanical action (shearing) in such a way that they are finely dispersed.

To achieve an acidic pH, the person skilled in the art can use any acid or acidic buffer solution known to him. For example, an organic acid such as citric acid can be used.

Alternatively or in combination with this, a mineral acid can also be used. Examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Sulfuric acid is preferably used.

In the acid digestion in step (b) of the process, the pH of the suspension is between pH=0.5 and pH=4.0, preferably between pH=1.0 and pH=3.5 and particularly preferably between pH= 1.5 and pH = 3.0.

In the case of the acidic digestion, the incubation takes place at a temperature between 60°C and 95°C, preferably between 70°C and 90°C and particularly preferably between 75°C and 85°C.

The incubation takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.

In the case of the acidic digestion, the aqueous suspension suitably has a dry matter content of between 0.5% by weight and 5% by weight, preferably of between 1% by weight and 4% by weight, and particularly preferably of between 1.5% by weight and 3% by weight

The aqueous suspension is expediently stirred or shaken during the digestion. This is preferably done in a continuous manner to keep the particles in suspension in suspension.

In step (c) of the process, the broken down material is separated from coarse particles. This separation takes place as a single-stage or multi-stage separation.

In the case of single-stage or multi-stage separation, it is advantageous for particles with a particle size of more than 1000 μm to be separated. This removes both coarse-particle contamination of the raw material and insufficiently digested material.

The broken down material is advantageously subjected to a multi-stage separation. In this connection, it is preferred if, during the separation from the aqueous liquid, increasingly finer particles are separated off in stages. This means that, for example, in the case of a two-stage separation, both stages perform a separation of larger particles, with finer particles being separated in the second stage compared to the first stage. With each separation step, the material becomes more and more finely particulate.

A two-stage separation with a separation of particles with a grain size of more than 1000 μm in the first stage and a separation of particles with a grain size of more than 500 μm in the second stage is particularly advantageous here. The separation in these two stages is advantageously carried out using a sieve drum, a sieving machine or another type of wet sieving.

After the acidic digestion, the removal of coarse particles and the separation of the digested material from the aqueous suspension, which is preferably done using a decanter, the separated material is washed with an aqueous solution. This step allows remaining water-soluble substances, such as sugar, to be removed. It is precisely the removal of sugar with the help of this step that contributes to the fact that the apple fiber is less adhesive and is therefore easier to process and use.

In the context of the invention, the “aqueous solution” is understood to mean the aqueous liquid used for washing. The mixture of this aqueous solution and the digested material is referred to as the “wash mixture”.

The washing according to step (e) is advantageously carried out with water as an aqueous solution.

Alternatively, a salt solution with an ionic strength of I<0.2 mol/I can also be used as the aqueous solution.

The washing according to step (e) is advantageously carried out at a temperature between 30°C and 90°C, preferably between 40°C and 80°C and particularly preferably between 50°C and 70°C.

The period of contacting with the aqueous solution is over a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

When washing according to step (e), the dry matter in the washing mixture is between 0.1% by weight and 5% by weight, preferably between 0.5% by weight and 3% by weight and particularly preferably between 1% by weight and 2 wt%.

More advantageously, the washing according to step (e) is carried out with mechanical agitation of the washing mixture. This is expediently done by stirring or shaking the wash mixture.

After washing with the aqueous solution, the washed material is separated from the aqueous solution according to step (f). This separation is advantageously carried out using a decanter or a separator.

A further washing step then takes place in step (g), which, however, takes place with an organic solvent. This involves washing at least twice with an organic solvent.

The organic solvent is advantageously an alcohol which may be selected from the group consisting of methanol, ethanol and isopropanol.

The washing step takes place at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and more preferably between 60°C and 65°C.

The period of time of contacting with the organic solvent is for a period of between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

Each organic solvent washing step involves contacting the material with the organic solvent for a specified period of time followed by separating the material from the organic solvent. A decanter or a press is preferably used for this separation.

When washing with the organic solvent, the dry mass in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight. % and 5.0% by weight.

The washing with the organic solvent is preferably carried out with mechanical agitation of the washing mixture. The washing is preferably carried out in a tank with an agitator.

When washing with the organic solvent, a device for making the suspension more uniform is advantageously used. This device is preferably a toothed ring disperser.

According to an advantageous embodiment, the washing with the organic solvent takes place in a countercurrent process.

In one embodiment, washing with the organic solvent involves partial neutralization by adding NaOH, KOH or Na or K salts.

In addition, in the washing with the organic solvent, decolorization of the material can also be carried out. This decolorization can be done by adding one or more oxidizing agents. The oxidizing agents chlorine dioxide and hydrogen peroxide, which can be used alone or in combination, should be mentioned here as examples.

According to an advantageous embodiment, when washing with an organic solvent at least twice, the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the proportion of water in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained in the subsequent step of solvent removal and drying and the partially activated fiber structure does not collapse.

The final concentration of the organic solvent is preferably between 60 and 70% by volume in the first washing step, between 70 and 85% by volume in the second washing step and between 80 and 90% by volume in an optional third washing step.

According to the optional step (g1), which takes place between steps (g) and (h), the proportion of the solvent can additionally be reduced by bringing the material into contact with steam. This is preferably done with a stripper in which the material is countercurrently contacted with steam as the stripping gas.

According to an advantageous embodiment, the material is moistened with water before drying according to step (g1). This is preferably done by introducing the material into a moistening screw and spraying it with water.

In step (h), the washed material from step (g) or the stripped material from step (g1) is dried, the drying comprising drying under normal pressure. Examples of suitable drying methods are fluidized bed drying, moving bed drying, belt dryers, drum dryers or paddle dryers. Fluid bed drying is particularly preferred here. This has the advantage that the product is dried loosely, which simplifies the subsequent grinding step. In addition, this type of drying avoids damage to the product due to local overheating thanks to the easily adjustable heat input.

According to an advantageous embodiment, after the drying in step (h), the method additionally comprises a comminuting, grinding or screening step. This is advantageously designed in such a way that, as a result, 90% by weight of the particles have a particle size of less than 450 μm, preferably a particle size of less than 350 μm and in particular a particle size of less than 250 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

In a second aspect, the invention provides a pectin-containing apple fiber obtained by the production method according to the invention.

In a third aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight suspension, has a yield point II (rotation) of from 0.1 to 1.0 Pa, advantageously from 0.15 to 0.75 Pa. and most advantageously from 0.25 to 0.5 Pa. According to the invention, this apple fiber containing pectin is obtained by the method according to the invention.

In a fourth aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight suspension, has a yield point II (Cross Over) of 0.1 to 1.0 Pa, advantageously 0.15 to 0.75 Pa and most advantageously from 0.25 to 0.5 Pa. According to the invention, this apple fiber containing pectin is obtained by the method according to the invention.

The invention provides a pectin-containing apple fiber that has a yield point I (rotation) of 0.75 to 3.75 Pa. In a fifth aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight dispersion, has a yield point I (rotation) advantageously from 1.0 to 3.5 Pa and more advantageously from 1.25 to 3.25 dad has According to the invention, this apple fiber containing pectin is obtained by the method according to the invention.

In a sixth aspect, the invention provides a pectin-containing apple fiber which has a yield point I (Cross Over) of from 0.75 to 4.25 Pa, advantageously from 1.5 to 4.0 Pa and particularly advantageously from 1.75 to 3. has 75 Pa. According to the invention, this apple fiber containing pectin is obtained by the method according to the invention.

In a seventh aspect, the invention provides a pectin-containing apple fiber which has a dynamic Weissenberg number in the fiber suspension of from 3.0 Pa to 7.0 Pa, advantageously from 3.5 Pa to 6.5 Pa and particularly advantageously from 4.5 Pa to 6.0 Pa. According to the invention, this apple fiber containing pectin is obtained by the method according to the invention.

In an eighth aspect, the invention provides a pectin-containing apple fiber which has a dynamic Weissenberg number in the fiber dispersion of from 4.0 Pa to 7.5 Pa, advantageously from 4.5 Pa to 7.0 Pa and particularly advantageously from 5.0 Pa to 6.5 Pa. According to the invention, this apple fiber containing pectin is obtained by the method according to the invention.

For the pectin-containing apple fiber, the features of aspects three to eight described above can optionally also be combined in any permutation. Thus, in a special embodiment, the pectin-containing apple fiber according to the invention can have all the features of the described aspects three to eight, with this pectin-containing apple fiber preferably being obtainable by the method according to the invention or being obtained thereby.

To determine the yield point I (rotation), yield point I (crossover) and the dynamic Weißenberg number in the fiber dispersion, the apple fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% by weight dispersion.

To determine the Yield Point Rotation II, Yield Point Cross Over II and the dynamic Weissenberg number in the fiber suspension, the apple fiber is suspended in demineralized water using the method disclosed in the examples as a 2.5% by weight suspension.

According to an advantageous embodiment, the pectin-containing apple fiber has a strength of between 5 g and 100 g, preferably between 20 g and 60 g and particularly preferably between 30 and 50 g, the apple fiber being present as an aqueous suspension with a fiber concentration of 6% by weight. is measured.

Preferably, the pectin-containing apple fiber has a viscosity of between 50 to 350 mPas, preferably from 75 to 200 mPas, and particularly preferably from 100 to 150 mPas, the pectin-containing apple fiber being dispersed in water as a 2.5% by weight dispersion and the Viscosity is measured at a shear rate of 50 s ^-1 at 20°C.

To determine the viscosity, the apple fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% by weight dispersion and the viscosity is measured at 20° C. and four shear sections (first and third section = constant profile; second and fourth section = linear ramp; measurement in each case at a shear rate of 50 s ^-1 ) (rheometer; Physica MCR 101, measuring body CC25 (corresponds to Z3 DIN, Anton Paar, Graz, Austria). An apple fiber containing pectin with this high viscosity has the advantage that Less fiber is needed to thicken the end product and the fiber creates a creamy texture.

The pectin-containing apple fiber advantageously has a water-binding capacity of more than 19 g/g, preferably more than 21 g/g, particularly preferably more than 23 g/g. Such an advantageously high water-binding capacity leads to a high viscosity and, as a result, to lower fiber consumption with a creamy texture.

According to one embodiment, the pectin-containing apple fiber has a moisture content of less than 15% by weight, preferably less than 10% by weight and particularly preferably less than 8% by weight.

It is also preferred that the pectin-containing apple fiber has a pH of 3.5 to 5.0 and preferably 4.0 to 4.6 in 1.0% by weight aqueous suspension.

The apple fiber containing pectin advantageously has a particle size in which at least 90% by weight of the particles are smaller than 450 μm, preferably smaller than 350 μm and in particular smaller than 250 μm.

According to an advantageous embodiment, the pectin-containing apple fiber has a lightness value L*> 54, preferably L*> 55 and particularly preferably L*> 56.

Advantageously, the pectin-containing apple fiber has a dietary fiber content of 80 to 95% by weight.

Due to the acidic extraction step, the pectin content of the apple fiber has been greatly reduced such that the pectin-containing apple fiber has less than 10%, preferably less than 8% and more preferably less than 6% by weight of water-soluble pectin. This residual pectin is highly esterified pectin. According to the invention, a high esterified pectin is understood to mean a pectin which has a degree of esterification of more than 50%. The degree of esterification describes the proportion of carboxyl groups in the galacturonic acid units of the pectin which are present in esterified form, e.g. as methyl ester. The degree of esterification can be determined using the JEFCA method (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).

In a ninth aspect, the invention relates to the use of the pectin-containing apple fiber according to the invention as a thickening agent or structuring agent in a food product, a feed product, a drink or food supplement, a pharmaceutical product, a cosmetic product or a medical product.

In a tenth aspect, the invention relates to a mixture comprising the pectin-containing apple fiber according to the invention and a soluble pectin, which can be either a low esterified pectin, a high esterified pectin or a low esterified, amidated pectin or mixtures thereof.

In an eleventh aspect, the invention relates to a food product, a feed product, a drink, a dietary supplement, a pharmaceutical product, a cosmetic product or a medical product that has been produced using the pectin-containing apple fiber according to the invention.

definitions

An apple fiber according to the application is a mainly fibrous component isolated from a nonlignified plant cell wall of an apple and consists mainly of cellulose. The term fiber is somewhat misnomer, because apple fibers do not appear macroscopically as fibers, but are a powdered product. Other components of apple fiber include hemicellulose and pectin.

According to the invention, an apple is to be understood as meaning the fruit of the cultivated apple (Malus domestica).

A pectin according to the application is defined as a vegetable polysaccharide which, as a polyuronide, essentially consists of α-1,4-glycosidically linked D-galacturonic acid units. The galacturonic acid units are partially esterified with methanol. The degree of esterification describes the proportion of carboxyl groups in the galacturonic acid units of the pectin which are present in esterified form, e.g. as methyl ester.

According to the invention, a high esterified pectin is understood to mean a pectin which has a degree of esterification of more than 50%. A low ester pectin, on the other hand, has a degree of esterification of less than 50%. The degree of esterification describes the proportion of carboxyl groups in the galacturonic acid units of the pectin which are present in esterified form, e.g. as methyl ester. The degree of esterification can be determined using the JEFCA method (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).

At this point it should be explicitly pointed out that features of the solutions described above or in the claims and/or figures can also be combined if necessary in order to be able to implement or achieve the explained features, effects and advantages in a cumulative manner.

All features disclosed in the application documents are claimed to be essential to the invention, provided they are new compared to the prior art, either individually or in combination with one another.

It should also be expressly pointed out that in the context of the present patent application, indefinite articles and numbers such as "one", "two" etc. should generally be understood as "at least" information, i.e. as "at least one..." , "at least two..." etc., unless it is expressly stated from the respective context or it is obvious or technically imperative for the person skilled in the art that only "exactly one...", "exactly two..." etc .

Further advantages, special features and expedient developments of the invention result from the subclaims and the following description of preferred exemplary embodiments with reference to the illustrations.

The embodiments shown here only represent examples of the present invention and should therefore not be understood to be limiting. Alternative embodiments contemplated by those skilled in the art are equally encompassed within the scope of the present invention.

exemplary embodiments

1. Description of the manufacturing process using a schematic flow diagram

In 1 a method according to the invention for the production of the apple fiber is shown schematically as a flow diagram. Starting from the apple pomace 10, the pomace is broken down by hydrolysis 20 by incubation in an acidic solution at 70° to 80°C. The material as an aqueous suspension is then subjected to a one- or multi-stage separation step 30 for separating off coarse particles, which finally includes a separation of the material thus obtained, freed from coarse particles, from the aqueous suspension (also part of step 30). In the case of a multi-stage separation of coarse particles, this is preferably done using sieve drums with different sieve mesh sizes. In step 40, the material freed from coarse particles is washed with water and the washing liquid is separated off by means of a solid-liquid separation. Two alcohol washing steps 50 and 70 are then carried out, each with subsequent solid-liquid separation 60 and 80 . Finally, in step 100, the fibers are gently dried by means of fluidized bed drying in order to then obtain the apple fibers 110 according to the invention.

2. Test method for determining the yield point (rotational measurement)

Measuring principle:

This yield point provides information about the structural strength and is determined in the rotation test by increasing the shear stress acting on the sample over time until the sample begins to flow.

Shear stresses that are below the yield point only cause an elastic deformation, which only leads to yielding if the shear stresses are above the yield point. In this determination, this is measured by measuring when a specified minimum shear rate Y is exceeded. According to the present method, the yield point τ _o [Pa] is exceeded at the shear rate γ̇ ≥ 0.1 s ^-1 . Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (ribbed measuring cup) Number of measurement sections: 3 Measuring temperature: 20°C

Measurement parameters:

1st section (rest phase):

Section Settings: - Default size: Shear stress 0 Pa constant - Section duration: 180s - Temperature: 20°C

2nd section (determination of the yield point):

Section Settings: - Default shear stress 0.1 - 80 Pa log - Section duration: 180s - Temperature: 20°C

Evaluation:

The yield point τ _ο (unit [Pa] is read in Section 2 and is the shear stress (unit: [Pa]) at which the shear rate is γ̇ ≤ 0.10 s ^-1 for the last time.

The yield point measured with the rotation method is also referred to as "yield point rotation".

The yield point rotation was measured using a fiber suspension (simply stirring in the fiber with a spoon=corresponds to a non-activated fiber) and is also referred to as “yield point II (rotation)” within the scope of the invention. The yield point was also measured using a fiber dispersion (stirred in under the action of high shear forces; e.g. with Ultra Turrax = corresponds to an activated fiber) and is also referred to as “yield point I (rotation)” within the scope of the invention.

3. Test method for determining the yield point (oscillation measurement)

Measuring principle:

This yield point also provides information about the structural strength and is determined in the oscillation test by increasing the amplitude at a constant frequency until the sample is destroyed by the ever-increasing deflection and then begins to flow.

Below the yield point, the substance behaves like an elastic solid, i.e. the elastic parts (G') are above the viscous parts (G"), while when the yield point is exceeded, the viscous parts of the sample increase and the elastic parts decrease.

By definition, the yield point is exceeded for the amplitude when the same number of viscous and elastic components are present (crossover), the associated shear stress is the corresponding measured value. Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (ribbed measuring cup)

Measurement parameters:

Section Settings: - amplitude defaults: Deformation 0.01 - 1000% - frequency 1.0Hz - Temperature: 20°C

Evaluation:

With the help of the Rheoplus rheometer software, the shear stress at the crossover is evaluated after exceeding the linear viscoelastic range (i.e. G' = G").

The yield point measured using the oscillation method is also referred to as the "cross-over yield point".

The yield point crossover was measured using a fiber suspension (simply stirring in the fiber with a spoon=corresponds to a non-activated fiber) and is also referred to as “yield point II (crossover)” within the scope of the invention. The yield point was also measured using a fiber dispersion (stirred in under the action of high shear forces; e.g. with Ultra Turrax = corresponds to an activated fiber) and is also referred to as “yield point I (crossover)” within the scope of the invention.

Measurement results and their meaning:

If one considers the yield point for the fiber suspension according to the invention stirred in with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the advantage/necessity of activation. The measurement results are summarized in the following table. As expected, the yield point increases in each case due to the shear activation in the dispersion. Due to the relatively low yield point of the fiber suspension with τ _ο II = 0.3 Pa, activation of the fiber is required for full implementation of the fiber properties. yield point rotation Cross over activation τ _o II [Pa] suspension τ _o I [Pa] dispersion τ _o II [Pa] suspension τ _o I [Pa] dispersion Apple fiber according to the invention 0.3 2.1 0.4 2.3 necessary

4. Test method for determining the dynamic Weissenberg number

Measuring principle and meaning of the dynamic Weißenberq number:

The dynamic Weißenberg number W' (Windhab E, Maier T, Lebensmitteltechnik 1990, 44: 185f) is a derived variable, in which the elastic components (G') determined in the oscillation test in the linear-viscoelastic range are compared with the viscous components (G") ratio: $$W\text{'}=\frac{G\text{'}\left(\mathrm{\omega }\right)}{G\text{'}\text{'}\left(\mathrm{\omega }\right)}=\frac{1}{tan\delta }$$

With the dynamic Weißenberg number, one obtains a variable that correlates particularly well with the sensory perception of consistency and can be viewed relatively independently of the absolute strength of the sample.

A high value for W' means that the fibers have built up a predominantly elastic structure, while a low value for W' indicates structures with clearly viscous parts. The creamy texture typical of fibers is achieved when the W` values are in the range of approx. 6 - 8, with lower values the sample is assessed as watery (less thick).

Material and methods:

Measuring device: Rheometer Physica MCR series, e.g. MCR 301, MCR 101 Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (ribbed measuring cup)

Measurement parameters:

Section Settings: - Amplitude specifications: Deformation 0.01 - 1000% log - Frequency: 1.0Hz - Temperature: 20°C

Evaluation:

The phase shift angle δ is read in the linear viscoelastic range. The dynamic Weißenberg number W' is then calculated using the following formula: $$W\text{'}=\frac{1}{tan\delta }$$

Measurement results and their meaning:

If one considers the dynamic Weißenberg number W' for the fiber suspension according to the invention stirred in with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the texture and beyond about the need for activation. The measurement results are summarized in the following table. The apple fiber according to the invention, with the W` values in the suspension in the suboptimal range, only as a dispersion with W`=in the ideal range and thus only has an optimum texture in dispersed form. The results for the dynamic Weissenberg numbers show that the fiber needs to be activated to achieve the desired creamy texture. Dynamic Weissenberg number W' suspension W' dispersion texture Apple fiber according to the invention 4.8 5.9 Only creamy after activation, viscosity/yield point is regulated by the dosage

5. Test Method for Determining Strength

Execution:

150 ml of distilled water are placed in a beaker. Then 9.0 g of apple fibers are stirred into the water with a spoon without lumps. This fibre-water mixture is allowed to stand for 20 minutes to allow it to swell. The suspension is transferred to a vessel (Ø 90 mm). Then the strength is measured by the following method. Measuring device: Texture Analyzer TA-XT 2 (Stable Micro Systems, Godalming, UK) Parameter: - Test Speed: 1.0mm/s - Travel: 15.0mm Measuring tools: P/50

The strength corresponds to the force that the measuring body needs to penetrate 10 mm into the suspension. This force is read from the force-time diagram.

6. Test method for determining grain size

Measuring principle:

In a screening machine, a set of screens, the mesh size of which constantly increases from the bottom screen to the top, is arranged one above the other. The sample is placed on the top sieve - the one with the largest mesh size. The sample particles with a diameter larger than the mesh size remain on the sieve; the finer particles fall through to the next sieve. The proportion of the sample on the different sieves is weighed out and reported as a percentage.

Execution:

The sample is weighed to two decimal places. The screens are provided with screening aids and built up one on top of the other with increasing mesh sizes. The sample is quantitatively transferred to the top sieve, the sieves are clamped and the sieving process proceeds according to defined parameters. The individual sieves are weighed with sample and sieve aid and empty with sieve aid. If only a limit value in the grain size spectrum is to be checked for a product (e.g. 90% < 250 µm), then only a sieve with the appropriate mesh size is used.

Measurement specifications:

sample amount: 15g sieving aids: 2 per sieve tray screening machine: AS 200 digit, Retsch GmbH sieve movement: three dimensional vibration level: 1.5mm sieving time: 15 minutes

The screen construction consists of the following mesh sizes in µm: 1400, 1180, 1000, 710, 500, 355, 250 followed by the bottom.

The grain size is calculated using the following formula: $$Anteilp\mathrm{right}OSiebin\%=\frac{A\mathrm{and}swaaGeinGa\mathrm{and}f\mathrm{i.e}emSieb\times 100}{P\mathrm{right}ObeeinwaaGeinG}$$

7. Preparation of a 2.5% by weight fiber dispersion

Recipe:

• 2.50 g fibers
• 97.5 g demineralized water (room temperature)
• Sprinkle duration: 15 seconds

In a 250 ml beaker, the respective amount of the. Water (room temperature) submitted. The exactly weighed amount of fibers is with the agitator running (Ultra Turrax) at 8000 rpm. (Level 1) slowly sprinkled directly into the stirring suction. The sprinkling time depends on the amount of fibers, it should last 15 seconds per 2.5 g sample. Then the dispersion is exactly 60 seconds at 8000 rpm. (Stage 1) stirred. If the sample is to be used to determine the viscosity or the yield point I (rotation), yield point I (crossover) and dynamic Weißenberg number, it is placed in a water bath at 20°C.

To measure the viscosity or determine the yield point I (rotation), yield point I (crossover) and dynamic Weißenberg number, the sample is carefully filled into the measuring system of the rheometer after exactly 1 hour and the viscosity measurement is started. If the sample settles, it is carefully stirred with a spoon immediately before filling.

8. Preparation of a 2.5% by weight fiber suspension

Recipe:

• 2.50 g fibers
• 97.5 g demineralized water (room temperature)

In a 250 ml beaker, the respective amount of the. Water (room temperature) submitted. The precisely weighed amount of fibers is slowly sprinkled in while stirring constantly with a plastic spoon. Then the suspension is stirred with a spoon until all the fibers are wetted with water. If the sample is to be used to determine the yield point II (rotation), yield point II (crossover) and dynamic Weißenberg number, it is placed in a water bath at 20°C.

To measure the viscosity or determine the yield point II (rotation), yield point II (crossover) and dynamic Weißenberg number, the sample is carefully filled into the measuring system of the rheometer after exactly 1 hour and the viscosity measurement is started. If the sample settles, it is carefully stirred with a spoon immediately before filling.

9. Test method for determining the water binding capacity

Execution:

The sample is allowed to swell with an excess of water at room temperature for 24 hours. After centrifugation and subsequent decanting of the supernatant, the water binding capacity in g H2O/g sample can be determined gravimetrically. The pH value in the suspension must be measured and documented.

The following parameters must be observed:

sample weight:

- Plant fiber: 1.0 g (in centrifuge tube) - water addition: 60ml - Centrifugation: 4000g - Centrifugation time 10 mins

20 minutes after the start of centrifugation (or 10 minutes after the end of centrifugation), the supernatant water is separated from the swollen sample. The sample with the bound water is weighed out.

The water binding capacity (WBV) in g H ₂ O / g sample can now be calculated using the following formula: $$\text{WBV}\left({\text{g H}}_{\text{2}}\text{O/g sample}\right)\text{=}\frac{\text{Sample with bound water}\left(\text{G}\right)-1.0\text{G}}{\text{1}\text{.0 g}}$$

10. Test method for determining viscosity

Measuring device: Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 (note: the measuring systems Z3 DIN and CC25 are identical measuring systems) Number of Sections: 4

Before the measurement, the sample is tempered in a water bath at 20°C for at least 15 minutes.

Measurement parameters:

1st section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: constant - Value: 0s ^-1 - Section duration: 60s - Temperature: 20°C

2nd section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: ramp linear - Value: 0.1 - 100s ^-1 - Section duration: 120s - Temperature: 20°C

3rd section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: constant - Value: 100s ^-1 - Section duration: 10s - Temperature: 20°C

4th section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: ramp linear - Value: ^100-0.1s -1 - Section duration: 120s - Temperature: 20°C

Evaluation:

The viscosity (unit [mPas]) is read as follows: 4th section at = 50 s ^-1

11. Test method for determining the degree of esterification

This method corresponds to the method published by JECFA (Joint FAO/WHO Expert Committee on Food Additives). In contrast to the JECFA method, the deashed pectin is not dissolved in the cold but heated. Isopropanol is used as the alcohol instead of ethanol.

12. Test method for determining dietary fiber content

This method is substantially consistent with the method published by the AOAC (Offical Method 991.43: Total, Soluble and Insoluble Dietary Fiber in Foods; Enzymatic-Gravimetric Method, MES-TRIS Buffer, First Action 1991, Final Action 1994.). Only isopropyl alcohol was used here instead of ethanol.

13. Test method for determining moisture

Principle:

The moisture content of the sample is understood to mean the decrease in mass determined according to defined conditions after drying. The moisture content of the sample is determined by means of infrared drying using the Sartorius MA-45 moisture analyzer (from Sartorius, Goettingen, Germany).

Execution:

Approximately 2.5 g of the fiber sample is weighed into the Sartorius moisture analyzer. The settings of the device can be found in the corresponding factory measurement specifications. For determination, the samples should be at about room temperature. The moisture content is automatically given by the device as a percentage [% M]. The dry matter content is automatically given by the device as a percentage [% S].

14. Test method for determining color and brightness

Principle:

• Die Farbtöne liegen auf dem Außenmantel des Farbkörpers, die Helligkeit verändert sich auf der senkrechten Achse und der Sättigungsgrad verläuft horizontal. Bei Verwendung des L*a*b*-Messsystems (sprich L-Stern, a-Stern, b-Stern) steht L* für die Helligkeit, während a* und b* sowohl den Farbton als auch die Sättigung angeben. a* und b* nennen die Positionen auf zwei Farbachsen, wobei a* der Rot-Grün-Achse und b* der Blau-Gelb-Achse zugeordnet ist. Für die Farbmessanzeigen wandelt das Gerät die Normfarbwerte in L*a*b*-Koordinaten um.

The color and brightness measurements are carried out with the Minolta Chromameter CR 300 or CR 400. The spectral properties of a sample are determined using standard color values. The color of a sample is described in terms of hue, lightness and saturation. With these three basic properties, the color can be represented three-dimensionally:

• The hues lie on the outer shell of the color body, the lightness varies on the vertical axis and the degree of saturation runs horizontally. Using the L*a*b* measurement system (say L-star, a-star, b-star), L* represents lightness, while a* and b* represent both hue and saturation. a* and b* indicate the positions on two color axes, where a* is assigned to the red-green axis and b* to the blue-yellow axis. For the color measurement displays, the device converts the standard color values into L*a*b* coordinates.

Carrying out the measurement:

The sample is sprinkled on a white sheet of paper and leveled with a glass stopper. For the measurement, the measuring head of the chromameter is placed directly on the sample and the trigger is pressed. A triplicate measurement is carried out on each sample and the mean value is calculated. The L*, a*, b* values are specified by the device with two decimal places.

The embodiments shown here only represent examples of the present invention and should therefore not be understood to be limiting. Alternative embodiments contemplated by those skilled in the art are equally encompassed within the scope of the present invention.

Reference List

10

apple pomace

20

Hydrolysis (digestion) by incubation in an acidic environment

30

Separation of coarse particles (one or more stages) with separation of the cleaned material from the aqueous suspension

40

Washing with water and solid-liquid separation

50

1. Washing with alcohol

60

solid-liquid separation

70

2. Washing with alcohol

80

solid-liquid separation

100

fluid bed drying

110

Preserved Apple Fiber

Claims (26)

A method of making an activatable apple fiber containing pectin, the method comprising: (a) providing a raw material containing cell wall material of an apple; (b) digestion of the raw material by incubating an aqueous suspension of the raw material at an acidic pH; (c) Single-stage or multi-stage separation of coarse particles from the broken down material from step (b) in aqueous suspension (d) separating the material obtained in step (c), freed from coarse particles, from the aqueous suspension; (e) washing the material separated in step (d) with an aqueous solution, the aqueous solution being water or a salt solution having an ionic strength of I < 0.2 mol/l; (f) separating the washed material from step (e) from the aqueous liquid; (g) washing the separated material from step (f) at least twice with an organic solvent and then separating the washed material from the organic solvent in each case; (h) drying the material from step (g) comprising drying at normal pressure to obtain the activatable pectin-containing apple fiber, wherein the activatable pectin-containing apple fiber has less than 10% by weight of water-soluble pectin and a yield point I (rotation) in a 2.5 % by weight fiber dispersion in demineralized water from 0.75 to 3.75 Pa. procedure according to claim 1 , characterized in that between step (g) and (h) the following step is carried out: (g1) additional removal of the organic solvent by contacting the washed material from step (g) with steam. procedure according to claim 1 or 2 , characterized in that the raw material is a residue from the processing of apple fruits and is preferably an apple pomace. procedure according to claim 1 until 3 , characterized in that the raw material is selected from the group consisting of apple peel, core, core, pulp, and preferably apple pomace. Method according to one of the preceding claims, characterized in that the digestion in step (b) satisfies one or more of the following conditions: i. use of an organic acid, in particular citric acid; ii. use of a mineral acid, in particular sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid, sulfuric acid being preferred; iii. the pH of the suspension is between pH=0.5 and pH=4.0, preferably between pH=1.0 and pH=3.5 and particularly preferably between pH=1.5 and pH=3.0; IV. the incubation takes place at a temperature between 60°C and 95°C, preferably between 70°C and 90°C and particularly preferably 75°C and 85°C; v. the incubation takes place over a period of between 60 minutes and 8 hours, preferably between 2 hours and 6 hours; vi. the suspension has a dry matter content of between 0.5% and 5% by weight, preferably between 1% and 4% by weight, and more preferably between 1.5% and 3% by weight; vii. the suspension is stirred or shaken during the digestion. Method according to one of the preceding claims, characterized in that the single-stage or multi-stage separation of coarse particles from the broken down material in step (c) includes a separation of particles with a grain size of more than 1000 µm. procedure according to claim 6 , characterized in that in the multi-stage separation of coarse particles from the broken down material, the separation of finer and finer particles takes place step by step. procedure according to claim 7 , characterized in that it is a two-stage separation with a separation of particles with a particle size of more than 1000 µm in the first stage and a separation of particles with a particle size of more than 500 µm in the second stage, the separation preferably with a screening drum, a straining machine or another type of wet screening. Method according to any one of the preceding claims, characterized in that the washing of the separated material in step (e) satisfies one or more of the following conditions: i. The washing is carried out at a temperature between 30°C and 90°C, preferably between 40°C and 80°C and more preferably between 50°C and 70°C; ii. The period of time of bringing into contact with the aqueous solution takes place over a period of between 10 minutes and 2 hours, preferably between 30 minutes and 1 hour; iii. the dry matter in the washing mixture is between 0.1% and 5% by weight, preferably between 0.5% and 3% by weight, and particularly preferably between 1% and 2% by weight. %; IV. The washing step is carried out with stirring or shaking. Process according to any one of the preceding claims, characterized in that the separation of the washed material from the aqueous liquid according to step (f) is carried out with the aid of a decanter or a separator. Method according to one of the preceding claims, characterized in that the at least twice washing with an organic solvent in step (g) satisfies one or more of the following conditions: i. The organic solvent is an alcohol and is preferably selected from the group consisting of methanol, ethanol and isopropanol; ii. The washing step takes place at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and more preferably between 60°C and 65°C; iii. The period of contacting with the organic solvent is over a period of between 60 minutes and 10 hours, preferably between 2 hours and 8 hours; IV. Each washing step involves a separation of the solid residue from the organic solvent, preferably using a decanter or a press; v. the dry matter in the washing solution is between 0.5% and 15% by weight, preferably between 1.0% and 10% by weight, and more preferably between 1.5% and 5.0% by weight wt%; vi. washing is carried out in a tank with an agitator, vii. during washing, a device is used to make the suspension more uniform, which is preferably a toothed ring disperser; viii. the washing is carried out in a counter-current process; ix. during the washing a partial neutralization takes place by adding NaOH, KOH or Na or K salts; x. During washing, the residue is decolorized by adding one or more oxidizing agents, for example by adding chlorine dioxide and/or hydrogen peroxide. The method according to any one of the preceding claims, characterized in that in the at least twice washing with an organic solvent, the final concentration of the organic solvent in the solution increases with each washing step, preferably in the first washing step between 60 to 70 vol .-%, im second washing step is between 70 and 85% by volume and in an optional third washing step between 80 and 90% by volume. Process according to any one of the preceding claims, characterized in that after drying in step (h) the process additionally comprises a comminution, milling or sieving step, with preferably at least 90% by weight of the particles of less than 250 µm being obtained. Activatable pectin-containing apple fiber, characterized in that the activatable pectin-containing apple fiber has one or more of the following rheological properties: i. A yield point II (rotation) in a 2.5% by weight fiber suspension in demineralized water is from 0.1 to 1.0 Pa, advantageously from 0.15 to 0.75 Pa and particularly advantageously from 0.25 to 0.5 Pa; ii. A yield point II (crossover) in a 2.5% by weight fiber suspension in demineralized water of 0.1 to 1.0 Pa, advantageously 0.15 to 0.75 Pa and particularly advantageously 0.25 to 0. 5 Pa; iii. A yield point I (rotation) in a 2.5% by weight fiber dispersion in demineralized water of 1.0 to 3.5 Pa and particularly advantageously of 1.25 to 3.25 Pa; IV. A yield point I (Cross Over) in a 2.5% by weight fiber dispersion in demineralized water of 0.75 to 4.25 Pa, advantageously 1.5 to 4.0 Pa and particularly advantageously 1.75 to 3, 75 Pa; v. A dynamic Weissenberg number in a 2.5% by weight fiber suspension in demineralized water of from 3.0 to 7.0, advantageously from 3.5 to 6.5 Pa and particularly advantageously from 4.5 to 6.0; vi. A dynamic Weissenberg number in a 2.5% by weight fiber dispersion in demineralized water of from 4.0 to 7.5, advantageously from 4.5 to 7.0 and particularly advantageously from 5.0 to 6.5; wherein the activatable apple fiber containing pectin by the method according to any one of Claims 1 until 13 is obtained. Activatable apple fiber containing pectin according to Claim 14 , characterized in that the activatable apple fiber containing pectin has a strength of 5 to 100 g, preferably 20 to 60 g and particularly preferably 30 to 50 g, the activatable apple fiber containing pectin being suspended in water as a 6% by weight suspension. Activatable apple fiber containing pectin according to Claim 14 or 15 , characterized in that the activatable pectin-containing apple fiber has a viscosity of 50 to 350 mPas, preferably 75 to 200 mPas, and particularly preferably 100 to 150 mPas, the activatable pectin-containing apple fiber in water as a 2.5% by weight dispersion is dispersed and the viscosity is measured at a shear rate of 50 s ^-1 at 20°C. Activatable apple fiber containing pectin according to one of Claims 14 until 16 , characterized in that the activatable pectin-containing apple fiber has a water-binding capacity of more than 19 g/g, preferably more than 21 g/g, particularly preferably more than 23 g/g. Activatable apple fiber containing pectin according to one of Claims 14 until 17 , characterized in that the activatable pectin-containing apple fiber has a moisture content of less than 15% by weight, preferably less than 10% by weight and particularly preferably less than 8% by weight. Activatable apple fiber containing pectin according to one of Claims 14 until 18 , characterized in that the activatable pectin-containing apple fiber has a pH of 3.5 to 5.0 and preferably 4.0 to 4.6 in a 1.0% by weight aqueous suspension. Activatable apple fiber containing pectin according to one of Claims 14 until 19 , characterized in that the activatable pectin-containing apple fiber has a grain size in which at least 90% by weight the particles are smaller than 450 μm, preferably at least 90% by weight of the particles are smaller than 350 μm and particularly preferably at least 90% by weight of the particles are smaller than 250 μm. Activatable apple fiber containing pectin according to one of Claims 14 until 20 , characterized in that the activatable pectin-containing apple fiber has a lightness value L*> 54, preferably L*> 55 and particularly preferably L*> 56. Activatable apple fiber containing pectin according to one of Claims 14 until 21 , characterized in that the activatable pectin-containing apple fiber has a dietary fiber content of 80 to 95% by weight. Activatable apple fiber containing pectin according to one of Claims 14 until 22 , characterized in that the activatable pectin-containing apple fiber has less than 8% by weight and particularly preferably less than 6% by weight of water-soluble pectin. Use of the activatable apple fiber containing pectin according to one of Claims 14 until 23 as a thickening or structuring agent in a food product, a feed product, a beverage, a dietary supplement, a pharmaceutical product, a cosmetic product or a medicinal product. Mixture comprising an activatable apple fiber containing pectin according to one of Claims 14 until 23 and a soluble pectin, which is preferably a low ester pectin, a high ester pectin, a low ester amidated pectin, or a mixture thereof. Use of the activatable apple fiber containing pectin according to one of Claims 14 until 23 in a food product, dietary supplement, feed product, beverage, cosmetic product, pharmaceutical product or medical device.

Images