DE102020119364A1 - Activated carrot fiber - Google Patents

Abstract

The present invention relates to an activated carrot fiber and a process for its production. The invention also relates to the use of the activated carrot fiber as a thickening or structuring agent in various industrial products. Furthermore, the invention relates to a food product, feed product, dietary supplement, beverage, cosmetic product, pharmaceutical product or medicinal product that has been produced using the activated carrot fiber according to the invention.

Description

The present invention relates to an activated carrot fiber and a process for its production. The invention also relates to the use of the activated carrot fiber as a thickening or structuring agent in various industrial products. Furthermore, the invention relates to a food product, feed product, dietary supplement, beverage, cosmetic product, pharmaceutical product or medicinal product that has been produced using the activated carrot 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 intestine or stomach. 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 carrot fiber as dietary fiber in food production is becoming increasingly important. One reason for this lies in the fact that the carrot 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. Carrot 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. Since carrot fibers only contain a small amount of pectin, they only have a limited ability to texturize food to increase viscosity compared to functionalized citrus or apple fibers.

There is therefore a need for new processes for producing functionally improved carrot fibers and the carrot 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 einer karottenhaltigen Pflanzenmasse in Form von Trockenmaterial oder Feuchtmaterial;
2. (b) Im Falle des Trockenmaterials Hydratisierung durch Inkubation des Trockenmaterials mit einer wässrigen Flüssigkeit und Abtrennung der wässrigen Flüssigkeit von dem hydratisierten Trockenmaterial;
3. (c) Optionale enzymatische Behandlung des Feuchtmaterials aus Schritt (a) oder des hydratisierten Trockenmaterials aus Schritt (b) in wässriger Suspension mit Cellulase und/oder mit Pektinmethylesterase zum Erhalten eines enzymatisch behandelten Materials;
4. (d) Mindestens zweimaliges Waschen des Feuchtmaterials aus Schritt (a), des hydratisierten Trockenmaterials aus Schritt (b) oder des enzymatisch behandelten Materials aus Schritt (c) mit einem organischen Lösungsmittel und jeweils anschließender Trennung des gewaschenen Materials von dem organischen Lösungsmittel;
5. (e) Trocknen des gewaschenen Materials aus Schritt (d) umfassend eine Trocknung bei Normaldruck oder eine Vakuumtrocknung zum Erhalten der aktivierten Karottenfaser.

According to a first aspect of the present invention, the task at hand is a method for producing an activated carrot fiber, which comprises the following steps:

1. (a) providing a carrot-containing vegetable mass in the form of dry material or wet material;
2. (b) in the case of the dry material, hydration by incubating the dry material with an aqueous liquid and separating the aqueous liquid from the hydrated dry material;
3. (c) optionally enzymatically treating the wet material from step (a) or the hydrated dry material from step (b) in aqueous suspension with cellulase and/or with pectin methyl esterase to obtain an enzymatically treated material;
4. (d) washing the wet material from step (a), the hydrated dry material from step (b) or the enzymatically treated material from step (c) at least twice with an organic solvent and then separating the washed material from the organic solvent in each case;
5. (e) drying the washed material of the step (d) including normal pressure drying or vacuum drying to obtain the activated carrot fiber.

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

These fibers are activated fibers that have sufficient strength in an aqueous suspension so that no additional shearing forces are required in use in order for the user to obtain the optimum rheological properties such as viscosity or texturing.

As the inventors have found, the carrot 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 inventors have surprisingly found that the process according to the invention leads to activated carrot fibers without the otherwise necessary activation measures, such as the application of shearing forces or digestion at elevated temperatures in an acidic medium, having to be carried out in the production process.

The production process according to the invention leads to carrot 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 fibers according to the invention are obtained from carrots and are therefore natural ingredients with well-known positive properties.

Vegetable processing residues such as carrot 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 environmentally sound source of the activated carrot fiber of the present invention.

Carrot 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

According to the invention, a carrot-containing plant mass and preferably processing residues of carrots are used as raw material.

This carrot-containing plant matter can be used on the one hand as a dry material, for example in the form of dried carrot pomace. A dry material in the context of the invention is understood to mean a carrot-containing plant mass which has less than 15%, preferably less than 10% and more preferably less than 8% moisture. The use of dried plant material allows production independent of the season.

In the event that the carrot-containing plant mass is in the form of dry matter, it must be hydrated by incubation with an aqueous liquid. Here, the plant matter forms a suspension of the carrot pieces or carrot particles in the aqueous solution. This suspension represents a suspension insofar as a heterogeneous mixture of substances is present here, consisting of a liquid and carrot particles (preferably 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. Following the incubation with the aqueous liquid, the hydrated dry material is separated from the aqueous solution by a solid-liquid separation separates. This is preferably done using a decanter. Alternative separation methods are a sieve drum, a separator or a press.

The carrot-containing plant mass can be subjected to an enzymatic treatment in step (c). This enzymatic treatment involves de-esterification of the highly esterified pectin present in the carrot material by a pectin methyl esterase and/or partial degradation of the cellulose present in the carrot material by a cellulase.

In a further step (d), the enzymatically treated material or the hydrated dry material from step (b) or the carrot-containing plant material from step (a) provided as moist material is washed several times, ie at least twice, with an organic solvent. This multi-stage washing with alcohol initially improves the functional fiber properties and thus makes a decisive contribution to the activation of the carrot fibre. In addition, disruptive accompanying substances are removed from the material, thus ensuring that the end product is sensorially neutral. This applies to both olfactory and gustatory substances.

The drying from the alcoholic phase that takes place in step (e) is essential for the subsequent functional properties, since the fibers dry open-pored and result in good swelling and wetting properties that would not be present if they were dried from the aqueous phase, since the individual fibers then crust over hydrogen bonds. The water-soluble pectin is also present in a precipitated state and can therefore not additionally clog the fibers during drying. The dried fiber material produced by the process according to the invention is an activated carrot fiber, insofar as the result is an open-pore fiber with good swelling and wetting properties, which is also expressed in advantageous functional properties such as viscosity, water-binding capacity and strength.

A plant mass containing carrots and preferably processing residues from carrots are used as the raw material or starting material.

Here, the expert can fall back on a wide variety of carrot materials. In one embodiment, the carrot-containing plant mass is selected from the group consisting of carrot pomace, carrot flour, carrot pomace flour, carrot semolina and carrot puree, it also being possible to use a mixture of the aforementioned masses.

According to the invention, a “vegetable mass containing carrots” is comminuted carrots, so that no whole carrots are used, but at least carrot semolina, or even fine-particle carrots in the form of carrot flour.

According to the invention, "carrot pomace" is defined as the comminuted solid residues resulting from carrot processing. Processing typically involves juicing. The carrot pomace initially occurs here as moist pomace. In order to achieve a pomace material with an improved shelf life, the pomace is usually dried and can then be stored and further used as dry pomace.

During hydration, the dry material is rehydrated by being brought into contact with and incubated with an aqueous liquid and is thus prepared for the subsequent processing steps. The mixture of carrot dry material to be hydrated and aqueous liquid is also referred to below as aqueous incubation solution.

Upon hydration, the incubation with the aqueous solution takes place at a temperature between 20°C and 70°C, advantageously at a temperature between 25°C and 65°C and most advantageously at a temperature between 30°C and 60°C. Elevated temperature in particular accelerates rehydration.

The aqueous liquid used in the hydration can be an aqueous buffer or water. To set controlled hydration conditions, the use of demineralized water is preferred.

Conveniently, hydration is effected by incubation with the aqueous liquid for a period of from 10 minutes to 4 hours, advantageously for a period of from 20 minutes to 3 hours, and most advantageously for a period of from 30 minutes to 2 hours.

During hydration, the dry matter in the aqueous incubation solution is between 0.25% by weight and 20% by weight, preferably between 0.5% by weight and 15% by weight, and particularly preferably between 1% by weight and 10% by weight. ;

The hydration is advantageously carried out while stirring or shaking the aqueous suspension. This speeds up the hydration process and contributes to more even hydration.

After incubation with the aqueous liquid, the hydrated dry material is separated from the aqueous solution by solid-liquid separation. This is preferably done using a decanter. Alternative separation methods are a sieve drum, a separator or a press.

According to one embodiment, the carrot-containing plant material can be subjected to an enzymatic treatment with a pectin methyl esterase in step (c) of the method, which is also synonymously referred to as “enzymatic de-esterification”.

The material contained in the plant fiber is typically high methylester pectin.

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 percentage of the carboxyl groups in the galacturonic acid units of the pectin which are present in the esterified form, e.g. as methyl ester.

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

The methyl esters of the galacturonic acid groups in the pectin are hydrolyzed by the pectin methyl esterase to form poly-galacturonic acid and methanol. The resulting low methylester pectins can form a gel in the presence of polyvalent cations even without sugar and can also be used in a wide pH range.

A pectin methylesterase (abbreviation: PME, EC 3.1.1.11, also: pectin demethoxylase, pectin methoxylase) is a common enzyme in the cell wall of all higher plants and some bacteria and fungi, which splits the methyl ester of pectins and thereby forms poly-galacturonic acid and methanol releases. The PME has been isolated in many isoforms, all of which can be used for enzymatic deesterification according to the invention. Many isoforms of PME have been isolated from plant-pathogenic fungi such as Aspergillus foetidus and Phytophthora infestans as well as from higher plants such as tomatoes, potatoes and oranges. The fungal PME develop the optimum activity between pH 2.5 and 5.5, while the plant PME have pH optima between pH 5 and 8. The molecular weight is between 33,000 and 45,000. The enzyme is present as a monomer and is glycosylated. The K _M value is between 11 and 40 mM pectin for fungal PME and 4-22 mM pectin for plant PME. The commercially available PME preparations are obtained either from the supernatants of the fungal mycelium cultures or, in the case of plants, from fruits (orange and lemon peels, tomatoes). The pectin methylesterases that are preferably used have an optimum pH between 2 and 5 and an optimum temperature of 30 to 50°C, with significant enzyme activity already being observed from 15°C, depending on the enzyme.

The following table gives some examples of commercially available PMEs with their reaction optima: product name Manufacturer optimum Rapidase PEP DSM pH = 4 - 5; T = 50°C Pectinase 872 L biocatalysts pH = 4 - 5; T = 30 - 50°C Fructozyme Flot Erbsloh pH = 3 - 5; T > 15°C

At least one pectin methyl esterase (EC 3.1.1.11) is added to the aqueous suspension for enzymatic deesterification. In one embodiment, exactly one isoform of a PME is added to the suspension. Alternatively, a mixture of different isoforms can also be used.

The duration of the incubation with the pectin methylesterase is advantageously between one hour and 10 hours, particularly advantageously between 2 hours and 5 hours.

The pectin methyl esterase is preferably added to the aqueous suspension in such a way that a total PME activity of 1000 to 10,000 units/l, advantageously of 3000 to 7500 units/l, and particularly advantageously of 4000 to 6000 units/l results. For example, the total PME activity can be 1200, 1400, 1600, 1800, 2000, 2200, 2400, 2600, 2800, 3000, 3200, 3400, 3600, 3800, 4000, 4200, 4400, 4600, 400.00, 500.00, 5200.00, 5200.00 5600, 5800, 6000, 6200, 6400, 6600, 6800, 7000, 7200 or 7400 units/L.

In the case of enzymatic de-esterification, the incubation with the at least one pectin methyl esterase in the aqueous suspension takes place for a period of one to 10 hours and preferably for 2 to 5 hours.

The person skilled in the art will adapt the temperature to the PME isoform used. Typically, the enzymatic treatment is carried out at a temperature of between 10°C and 70°C, preferably between 20°C and 60°C and more preferably between 30°C and 50°C.

Accordingly, the person skilled in the art will set the optimum pH value for the de-esterification, depending on the pectin methyl esterase used in each case. A pH of between 3.5 and 5.5 and particularly preferably of between 4.0 and 5.0 is preferably provided here. For this purpose, if necessary, the pH is adjusted before the enzymatic deesterification by adding an acid or a buffer system working in an acidic environment.

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.

For a satisfactory deesterification, the dry matter content of the aqueous suspension must not be too high and should advantageously be less than 10% by weight. In one embodiment, the dry matter content is between 0.5% by weight and 6% by weight, preferably between 1% by weight and 4% by weight, and particularly preferably between 2% by weight and 3% by weight.

The enzymatic deesterification can be carried out while stirring or shaking the aqueous suspension, care being taken that the enzyme does not foam. This is preferably done in a continuous manner to keep the particles in suspension in suspension.

The mass containing carrots is present as an aqueous suspension during enzymatic deesterification. According to the invention, a suspension is a heterogeneous mixture of substances consisting of a liquid and solids (carrot particles) 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.

According to one embodiment, the carrot-containing plant material can be subjected to an enzymatic treatment with a cellulase in step (c) of the method, which is also synonymously referred to as “enzymatic cellulose hydrolysis”.

A cellulase is an enzyme capable of cleaving the β-1,4-glycosidic bond of cellulose, releasing glucose. Carrot material consists largely of cellulose, which is accordingly fragmented by the cellulase treatment. It has been found that the cellulase treatment surprisingly improves carrot fiber functionality in terms of water binding and viscosity build.

The group of cellulases consists of three different types of enzymes, the interaction of which enables the efficient digestion of the huge cellulose molecules (3000 - 15000 linked glucose molecules): Endoglucanases (EC 3.2.1.4) split cellulose into larger sections. The endoglucanases, the first type of enzyme, are the only ones that can work within the cellulose chains, but only within what are known as amorphous areas, where the cellulose molecules lie in a disordered manner relative to one another and therefore do not build up any crystalline areas. As a result, they create a larger number of chain ends. Many molecules of the second type of enzyme, the exoglucanases (EC 3.2.1.91), can then work on them simultaneously and continuously shorten the cellulose chains by always separating two sugar molecules as the double sugar (disaccharide) cellobiose. The molecules of the third enzyme type, cellobiase or β-glucosidase (EC 3.2.1.21) can thus work simultaneously again and, at the end of the decomposition process, finally hydrolyze the β-glycosidic connection between the two glucose molecules of cellobiose and thus release two glucose molecules.

Cellulase is added to the aqueous suspension for the enzymatic cellulose hydrolysis. In one embodiment, exactly one cellulase enzyme type can be added, ie either an endoglucanase (EC 3.2.1.4), an exoglucanase (EC 3.2.1.91) or a β-glucosidase (EC 3.2.1.21).

In a preferred embodiment, two or more preferably all three of the aforementioned cellulase enzyme types are used.

The cellulase treatment expediently only leads to a partial hydrolysis of the cellulose present in the carrot mass. Excessive hydrolysis leads to irreversible degradation of the cellulose in the fiber material, which has a negative effect on the fiber functionality.

In the case of enzymatic cellulose hydrolysis, the aqueous suspension expediently contains the cellulase or the cellulase mixture with a total activity of 100 to 3000 units/l, advantageously 150 to 2000 units/l, furthermore advantageously 200 to 1000 units/l, and especially advantageously from 250 to 400 units/L. The total cellulase activity can be, for example, 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1200, 1400, 1600, 1800, 2000, 2200, 2400, 2600, 2800, 3000, 6800, 7000, 7200 or 7400 units/L.

In one embodiment, the incubation with cellulase in the aqueous suspension takes place for a period of 30 minutes to 4 hours and preferably of 1 to 3 hours.

The person skilled in the art will adapt the temperature to the cellulase used. Typically, the cellulose hydrolysis occurs at a temperature of between 30°C and 80°C, preferably between 35°C and 75°C and most preferably between 40°C and 70°C.

Accordingly, the person skilled in the art will set the optimal pH value for the cellulose hydrolysis, depending on the particular cellulase used. A pH of between 3.0 and 7.0 and particularly preferably of between 3.5 and 6.0 is preferably provided here. For this purpose, if necessary, the pH is adjusted before the enzymatic cellulose hydrolysis by adding an acid or a buffer system working in an acidic medium.

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.

For a satisfactory hydrolysis of the cellulose, the dry matter content of the aqueous suspension must not be too high and should advantageously be less than 10% by weight. In one embodiment, the dry matter content is between 0.5% by weight and 6% by weight, preferably between 1% by weight and 4% by weight, and particularly preferably between 2% by weight and 3% by weight.

The enzymatic cellulose hydrolysis can be carried out while stirring or shaking the aqueous suspension, care being taken to ensure that the enzyme does not foam. This is preferably done in a continuous manner to keep the particles in suspension in suspension.

The mass containing carrots is present as an aqueous suspension during the enzymatic hydrolysis of the cellulose. 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.

According to one embodiment, the carrot-containing plant material can be enzymatically treated with either pectin methyl esterase or alternatively with cellulase.

In an advantageous embodiment, the carrot-containing plant material is enzymatically treated with both pectin methyl esterase and cellulase. The enzymatic treatment with cellulase and pectin methyl esterase can be carried out simultaneously or sequentially.

In step (d), a washing step then takes place, which takes place with an organic solvent, which is preferably a water-miscible organic solvent. This involves washing at least twice with the organic solvent.

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

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

The period of contacting with the organic solvent is advantageously 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 advantageously 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 Na or K salts, NaOH or KOH.

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, the final concentration of the organic solvent in the solution increases with the washing at least twice with an organic solvent every 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 during the subsequent steps of solvent removal and drying and the 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.

In step (e), the washed material from step (d) is dried, in one embodiment drying comprising vacuum drying and preferably consisting of vacuum drying. During vacuum drying, the washed material is exposed to a vacuum as a drying item, which reduces the boiling point and thus leads to evaporation of the water even at low temperatures. The heat of vaporization continuously withdrawn from the material to be dried is suitably fed from the outside until the temperature is constant. Vacuum drying has the effect of lowering the equilibrium vapor pressure, which favors capillary transport. This has proven to be particularly advantageous for the present carrot fiber material, since the activated, open fiber structures and thus the rheological properties resulting therefrom are retained. The vacuum drying preferably takes place at a reduced pressure of less than 400 mbar, preferably less than 300 mbar, further preferably less than 250 mbar and particularly preferably less than 200 mbar.

In an alternative embodiment, the washed material from step (d) is dried in step (e), the drying comprising drying under atmospheric 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 an optional 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 drying in step (e), the method additionally comprises a comminuting, grinding or screening step. This is advantageously designed in such a way that, as a result, 90% of the particles have a grain size of less than 400 μm, preferably a grain size of less than 350 μm and in particular a grain size of less than 300 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

In a second aspect, the invention provides an activated carrot fiber obtained or obtainable by the production process according to the invention.

In a third aspect, the invention provides an activated carrot fiber which, due to the activation, has advantageous properties, especially with regard to rheological parameters such as yield point, dynamic Weissenberg number, strength, water binding capacity and viscosity. The prominent content of water-soluble pectin should be emphasized here, which - without being bound to a specific theory - is assumed to make a decisive contribution to the advantageous water binding and viscosity build-up. The fiber also qualifies for a wide range of uses in the manufacture of food and non-food products in terms of moisture, grain size and brightness value.

This activated carrot fiber according to the invention according to the third aspect has one or more of the following properties:

In a 2.5% by weight suspension, the activated carrot fiber has a yield point II (rotation) of between 15 and 30 Pa, advantageously of between 17.5 and 27.5 Pa and particularly advantageously of between 20 and 25 Pa. Preferably, this activated carrot fiber is obtainable or obtained by the process of the invention.

In a 2.5% by weight dispersion, the activated carrot fiber has a yield point I (rotation) of between 15 and 30 Pa, advantageously of between 17.5 and 27.5 Pa and particularly advantageously of between 20 and 25 Pa. Preferably, this activated carrot fiber is obtainable or obtained by the process of the invention.

In a 2.5% by weight suspension, the activated carrot fiber has a yield point II (Cross Over) of between 20 and 35 Pa, advantageously of between 22.5 and 32.5 Pa and particularly advantageously of between 25 and 30 Pa. Preferably, this activated carrot fiber is obtainable or obtained by the process of the invention.

In a 2.5% by weight dispersion, the activated carrot fiber has a yield point I (Cross Over) of between 25 and 35 Pa, advantageously between 20 and 30 Pa and particularly advantageously between 22.5 and 27.5 Pa. Preferably, this activated carrot fiber is obtainable or obtained by the process of the invention.

The activated carrot fiber has a dynamic Weissenberg number of between 5 and 11 Pa, advantageously between 6 and 10 Pa and most advantageously between 7 and 9 Pa, in a 2.5% by weight suspension. Preferably, this activated carrot fiber is obtainable or obtained by the process of the invention.

In a 2.5% by weight dispersion, the activated carrot fiber has a dynamic Weissenberg number of between 5 and 11 Pa, advantageously between 6 and 10 Pa and particularly advantageously between 7 and 9 Pa. Preferably, this activated carrot fiber is obtainable or obtained by the process of the invention.

According to an advantageous embodiment, the activated carrot fiber has a strength of between 320 g and 510 g, preferably between 350 g and 480 g and particularly preferably between 380 and 450 g in a 4% by weight aqueous suspension. Preferably, the activated carrot fiber characterized by this strength is obtainable or obtained by the process of the invention.

The activated carrot fiber preferably has a viscosity of 800 to 1800 mPas, preferably 1000 to 1600 mPas, and particularly preferably 1200 to 1400 mPas, the activated carrot fiber being dispersed in water as a 2.5% by weight solution and the viscosity is measured at a shear rate of 50 s ^-1 at 20°C. The activated carrot fiber characterized by this viscosity is preferably obtainable or obtained by the process according to the invention.

To determine the viscosity, the carrot fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% by weight solution 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 series, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). An activated carrot fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.

The activated carrot fiber advantageously has a water binding capacity of between 25 and 50 g/g, preferably between 30 and 45 g/g, particularly preferably between 32.5 and 42.5 g/g, and particularly preferably between 35 and 40 g/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. The activated carrot fiber characterized by the water-binding capacity can preferably be obtained by the process according to the invention or is obtained thereby.

According to one embodiment, the activated carrot fiber has a moisture content of less than 15%, preferably less than 10% and more preferably less than 8%. Preferably, the activated carrot fiber characterized by this moisture is obtainable or obtained by the process of the present invention.

It is also preferred that the activated carrot fiber has a pH of 3.5 to 5.0, preferably 3.9 to 4.5, in 1.0% aqueous solution. The activated carrot fiber characterized by this pH range is preferably obtainable or obtained by the process according to the invention.

The activated carrot fiber advantageously has a particle size in which at least 90% of the particles are smaller than 250 μm, preferably smaller than 200 μm and in particular smaller than 150 μm. Preferably is the activated carrot fiber characterized by this particle size can be obtained or is obtained by the process according to the invention.

According to an advantageous embodiment, the activated carrot fiber has a brightness value L*> 90, preferably L*> 91 and particularly preferably L*> 92. The activated carrot fibers are almost colorless and do not lead to significant discoloration of the Products. The activated carrot fiber characterized by this brightness value is preferably obtainable or obtained by the process according to the invention.

Advantageously, the activated carrot fiber has a dietary fiber content of 80 to 95%. The activated carrot fiber characterized by this dietary fiber content is preferably obtainable or obtained by the process according to the invention.

Due to the manufacturing process, the pectin content of the activated carrot fiber has been greatly reduced, so that the pectin-containing carrot fiber has a water-soluble pectin content of 2 to 10% by weight, advantageously 2 to 8% by weight and particularly advantageously 2 to 6% by weight . The content of water-soluble pectin in this carrot fiber may be, for example, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10% by weight.

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 percentage of the carboxyl groups in the galacturonic acid units of the pectin which are present in the esterified form, e.g. as methyl ester. The degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).

In a fourth aspect, the invention relates to the use of the activated carrot 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 cosmetic product, a pharmaceutical product or a medicinal product.

In a fifth aspect, the invention relates to a mixture comprising the activated carrot fiber according to the invention and a soluble pectin, which is preferably a low ester pectin, a high ester pectin or a low ester amidated pectin, or a mixture thereof.

In a sixth aspect, the invention relates to a food product, a dietary supplement, a feed product, a drink, a cosmetic product, a pharmaceutical product or a medical product which has been produced using the activated carrot fiber according to the invention.

definitions

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

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 percentage of the carboxyl groups in the galacturonic acid units of the pectin which are present in the esterified form, e.g. as methyl ester. The degree of esterification can be determined using the method according to JECFA (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.

exemplary embodiments

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.

1. Description of the manufacturing process using a flow chart

In 1 a process according to the invention for the production of the carrot fiber is shown schematically as a flow diagram. Starting from the dried carrot pomace 10 , the pomace is subjected to hydration 20 . Here, the dry pomace is rehydrated by incubation in demineralized water for 1 hour at 45° C. and then the hydrated dry material is separated from the aqueous liquid by a decanter. In step 30, the pH value is adjusted. A pH value of 4.0, which is optimal for the subsequent enzymatic treatment, is set by adding sulfuric acid. This is followed by an enzymatic treatment 40 of the rehydrated dry marc by incubation with a pectin methyl esterase and/or cellulase in an aqueous suspension for 1 to 2 hours at 40 to 70°C. Two alcohol washing steps 50 and 70 are then carried out, each with subsequent solid-liquid separation using decanters 60 and 80 . Finally, in step 90, the fibers are gently dried by means of vacuum drying, followed by a grinding and sieving step 100, in order then to obtain the activated carrot fibers 110 according to the invention.

2. 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 to determine the yield point I (rotation), the yield point I (crossover) or to determine the dynamic Weissenberg number, it is placed in a water bath at 20°C.

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

3. 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 until all the fibers are wetted with water. If the sample is to be used to determine the viscosity or to determine the yield point II (rotation), the yield point II (crossover) or to determine the dynamic Weissenberg number, it is placed in a water bath at 20°C.

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

4. 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 [Pa] - Worth: 0 Pa constant - Section duration: 180s - Temperature: 20°C

2nd section (determination of the yield point after rotation measurement):

Section Settings: - Default size: shear stress [Pa] - Profile: ramp log. - Start value: 0.1Pa - final value: 80 Pa - 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 flow limit (rotation) was measured using a fiber suspension (simply stirring in the fiber with a spoon=corresponds to a fiber that was not additionally activated) and is also referred to as “yield limit 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 additionally activated fiber) and is also referred to as “yield point I (rotation)” within the scope of the invention.

5. 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 G' = G" (Cross Over), 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 [%] - Profile: ramp log. - Worth: 0.01 - 1000% - Frequency specifications: Frequency [Hz] - Profile: constant - Frequency: 1.0Hz - Temperature: 20°C

Evaluation:

With the help of the Rheoplus rheometer software, the shear stress at the cross-over is evaluated after exceeding the linear-viscoelastic range.

The yield point measured with the oscillation method is also known as the “yield point (cross over)”.

The yield point (crossover) was measured using a fiber suspension (simply stirring in the fiber with a spoon=corresponds to a fiber that was not additionally activated) 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; eg with Ultra Turrax=corresponds to an additionally activated fiber) and is also referred to as “yield point I (crossover)” within the scope of the invention.

Importance:

If one considers the yield point for the fiber suspension according to the invention stirred in with a spoon (corresponding to a fiber that is not additionally activated) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an additionally activated fiber), one can draw conclusions about the advantage/necessity of activation meeting. 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. However, the fiber suspension also has a yield point which, at τ _ο II >1.5 Pa, is sufficiently high to achieve a creamy texture. Therefore activation of the carrot fiber is not absolutely necessary.

fiber rotation Cross over activation τ _o II [Pa] suspension τ _ο I [Pa] dispersion τ _o II [Pa] suspension τ _ο I [Pa] dispersion Carrot fiber according to the invention 23.3 22.5 28.6 25.3 not necessarily required

6. Test method for determining the dynamic Weissenberg number

Measuring principle and meaning of the dynamic Weissenberg number:

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

The dynamic Weissenberg number gives a value that correlates particularly well with the sensory perception of the consistency and can be considered 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 components. 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 judged to be watery (less heavily thickened).

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 defaults: Deformation [%] - Profile: ramp log - Worth: 0.01 - 1000% - 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: $$W\text{'}=\frac{1}{tan\mathrm{\delta }}$$

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 fiber that is not additionally activated) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an additionally activated fiber), one can draw conclusions about the texture and in addition to meet the need for activation. The measurement results are summarized in the following table. With the W' values of 7.9 in the suspension and 8.1 for the dispersion, the carrot fiber according to the invention is in the ideal range and thus has an optimal texture. In both cases it has a creamy texture. The results for the dynamic Weissenberg number thus also show that activation of the fiber is not absolutely necessary.

fiber W' suspension W' dispersion texture Carrot fiber according to the invention 7.9 8.1 creamy with and without activation, viscosity/yield point is regulated by the dosage

7. Test Method for Determining Strength

Execution:

150 ml of distilled water are placed in a beaker. Then 6.0 g of carrot 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 (from Stable Micro Systems, Godalming, UK)

Test method/option: Measurement of the force in the direction of compression / simple test Parameter: - Test Speed: 1.0mm/s - Travel: 15.0mm/s Measuring tools: - P/50

According to the present method, 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.

8. Test method for determining grain size

Measuring principle:

In a screening machine, a set of screens, the mesh size of which always 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: $$Anteip\mathrm{right}OSiebin\%=\frac{A\mathrm{and}swaaGeinGa\mathrm{and}f\mathrm{i.e}emSieb\times 100}{P\mathrm{right}ObeeinwaaGeinG}$$

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 H ₂ O/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: 4000×g - 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: $$WBV\left(G{H}_{2}O/GP\mathrm{right}Obe\right)=\frac{\mathbf{sample}mitGeb\mathrm{and}n\mathrm{i.e}enemWasse\mathrm{right}\left(G\right)-1,0\mathbf{G}}{1,0\mathbf{G}}$$

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

Measurement parameters:

1st section:

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

2nd section:

Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: ramp left - Worth: 0.1 - 100s ^-1 - Section duration: 120s - Temperature: 20°C

3rd section:

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

4th section:

Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: ramp left - Worth: 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 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.

12. Test method for determining moisture and dry matter

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:

Approx. 2.5 g of the fiber sample are 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 is automatically given by the device as a percentage [% S].

13. Test method for determining color and brightness

Principle:

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.

14. Test method for the determination of water-soluble pectin in fibrous samples

Principle:

The pectin contained in fibrous samples is converted into the liquid phase by means of an aqueous extraction. By adding alcohol, the pectin is precipitated from the extract as an alcohol insoluble substance (AIS).

Extraction:

10.0 g of the sample to be examined are weighed into a glass bowl. 390 g of boiling distilled water are placed in a beaker and the previously weighed sample is stirred in using an Ultra-Turrax for 1 minute at the highest setting.

The sample suspension, cooled to room temperature, is divided into four 150 ml centrifuge beakers and centrifuged at 4000 x g for 10 min. The supernatant is collected. The sediment from each beaker is resuspended in 50 g distilled water and centrifuged again at 4000 x g for 10 min. The supernatant is collected, the sediment is discarded.

The combined centrifugates are added to about 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After ½ hour, filter through a filter cloth and press the AIS manually away. The AIS is then added to about 3 l of isopropanol (98%) in the filter cloth and loosened up by hand using gloves.

The squeezing process is repeated, the AIS is removed quantitatively from the filter cloth, loosened up and dried in a drying cabinet at 60° C. for 1 hour.

The pressed, dried substance is weighed out to the nearest 0.1 g to calculate the Alcohol Insoluble Substance (AIS).

Calculation:

The water-soluble pectin is calculated based on the fibrous sample using the following formula, with the water-soluble pectin occurring as an alcohol-insoluble substance (AIS): $$AISin\mathrm{i.e}e\mathrm{right}P\mathrm{right}ObeinGew.\%\left(\frac{G}{100G}\right)=\frac{Get\mathrm{right}OckneteAIS\left[G\right]\times 100}{P\mathrm{right}ObeneinwaaGeinG}$$

Reference List

10

Carrot pomace

20

Hydration of the dry pomace

30

pH adjustment

40

Enzymatic treatment with PME and/or cellulase

50

1. Washing with alcohol

60

Solid-liquid separation decanter

70

2. Washing with alcohol

80

Solid-liquid separation decanter

90

vacuum drying

100

grinding and sieving step

110

Preserved Activated Carrot Fiber

Claims (15)

A method for producing an activated carrot fiber, comprising the following steps: (a) providing a carrot-containing vegetable mass in the form of dry material or wet material; (b) in the case of the dry material, hydration by incubating the dry material with an aqueous liquid and separating the aqueous liquid from the hydrated dry material; (c) optionally enzymatically treating the wet material from step (a) or the hydrated dry material from step (b) in aqueous suspension with cellulase and/or with pectin methyl esterase to obtain an enzymatically treated material; (d) washing the wet material of step (a), the hydrated dry material of step (b) or the enzymatically treated material of step (c) at least twice with an organic solvent and then separating the washed material from the organic solvent in each case; (e) drying the washed material of step (d) including normal pressure drying or vacuum drying to obtain the activated carrot fiber. procedure according to claim 1 , characterized in that the carrot-containing vegetable matter is selected from the group consisting of carrot pomace, carrot flour, carrot pomace flour, carrot semolina and carrot puree or a mixture thereof. procedure according to claim 1 or 2 , characterized in that the hydration of the dry material in step (b) satisfies one or more of the following conditions: i. the hydration takes place by incubation with the aqueous liquid at a temperature between 20°C and 70°C, advantageously at a temperature between 25°C and 65°C and more advantageously advantageously at a temperature between 30°C and 60°C; ii. the aqueous liquid is an aqueous buffer or water; iii. the hydration is effected by incubation with the aqueous liquid for a period of from 10 minutes to 4 hours, advantageously for a period of from 20 minutes to 3 hours and more advantageously for a period of from 30 minutes to 2 hours; IV. the dry mass in the aqueous incubation solution is between 0.25% by weight and 20% by weight, preferably between 0.5% by weight and 15% by weight, and particularly preferably between 1% by weight and 10% by weight; v. the hydration is carried out while stirring or shaking the aqueous suspension. procedure according to claim 1 until 3 , characterized in that the enzymatic treatment with pectin methylesterase in step (c) satisfies one or more of the following conditions: i. at least one pectin methyl esterase (EC 3.1.1.11) is added to the aqueous suspension; ii. the aqueous suspension containing at least one pectin methylesterase with a total activity of 1000 to 10000 units/L, advantageously 3000 to 7500 units/L, and particularly advantageously 4000 to 6000 units/L; iii. the incubation with the at least one pectin methylesterase in the aqueous suspension takes place for a period of 1-10 hours and preferably of 2 to 5 hours; IV. the enzymatic treatment is carried out at a temperature of between 10°C and 70°C, preferably between 20°C and 60°C and more preferably between 30°C and 50°C; v. the enzymatic treatment is carried out at a pH of between 3.5 to 5.5 and preferably between 4.0 to 5.0; vi. the dry matter in the aqueous suspension is between 0.5% and 6% by weight, preferably between 1% and 4% by weight, and particularly preferably between 2% and 3% by weight; vii. the enzymatic treatment is carried out while stirring or shaking the aqueous suspension. Method according to one of the preceding claims, characterized in that the enzymatic treatment with cellulase in step (c) fulfills one or more of the following conditions: i. cellulase is added to the aqueous suspension as an enzyme; ii. the enzymatic treatment with cellulase leads to a partial hydrolysis of the cellulose; iii. the cellulase is a mixture of at least two cellulases selected from the group consisting of endoglucanase (EC 3.2.1.4), exoglucanase (EC 3.2.1.91) and β-glucosidase (EC 3.2.1.21); IV. the aqueous suspension containing cellulase in a total activity of from 100 to 3000 units/L, advantageously from 150 to 2000 units/L, and particularly advantageously from 200 to 1000 units/L; v. the incubation with cellulase in the aqueous suspension is for a period of from 30 minutes to 4 hours and preferably from 1 to 3 hours; vi. the enzymatic treatment is carried out at a temperature of between 30°C and 80°C, preferably between 35°C and 75°C and more preferably between 40°C and 70°C; vii. the enzymatic treatment is carried out at a pH of between 3.0 to 7.0 and preferably between 3.5 to 6.0; viii. the dry matter in the aqueous suspension is between 0.5% and 6% by weight, preferably between 1% and 4% by weight, and particularly preferably between 2% and 3% by weight; ix. the enzymatic treatment is carried out while stirring or shaking the aqueous suspension. Method according to one of the preceding claims, characterized in that in step (c) the enzymatic treatment with cellulase and pectin methyl esterase takes place simultaneously or sequentially. Method according to one of the preceding claims, characterized in that the at least twice washing with an organic solvent in step (d) 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 60°C and 65°C; iii. 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; IV. each washing step involves a separation of the washed material from the organic solvent, preferably using a decanter or a press; v. the dry matter in the washing solution of between 0.5% by weight and 15% by weight, preferably from between is between 1.0% and 10% by weight, and more preferably between 1.5% and 5.0% by weight; vi. the 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. washing is carried out in a countercurrent process. 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. Method according to one of the preceding claims, characterized in that after the drying in step (e) the method additionally comprises a comminution, milling or sieving step, particles smaller than 300 µm preferably being obtained. Activated carrot fiber, characterized in that it by a method according to any one of Claims 1 until 9 is available or will be obtained. Activated carrot fiber, characterized in that it has one or more of the following properties: a. a yield point II (rotation) in the fiber suspension of between 15 and 30 Pa, advantageously between 17.5 and 27.5 Pa and more advantageously between 20 and 25 Pa; b. a yield point I (rotation) in the fiber dispersion of between 15 and 30 Pa, advantageously between 17.5 and 27.5 Pa and more advantageously between 20 and 25 Pa; c. a yield point II (Cross Over) in the fiber suspension of between 20 and 35 Pa, advantageously between 22.5 and 32.5 Pa and more advantageously between 25 and 30 Pa; i.e. a yield point I (Cross Over) in the fiber dispersion of between 25 and 35 Pa, advantageously between 20 and 30 Pa and more advantageously between 22.5 and 27.5 Pa; e. a dynamic Weissenberg number in the fiber suspension of between 5 and 11 Pa, advantageously between 6 and 10 Pa and more advantageously between 7 and 9 Pa; f. a dynamic Weissenberg number in the fiber dispersion of between 5 and 11 Pa, advantageously between 6 and 10 Pa and most advantageously between 7 and 9 Pa; G. a strength in a 4% by weight aqueous suspension of between 320 g and 510 g, preferably between 350 g and 480 g and more preferably between 380 and 450 g; H. a viscosity from 800 to 1800 mPas, preferably from 1000 to 1600 mPas, and particularly preferably from 1200 to 1400 mPas, the activated carrot fiber being dispersed in water as a 2.5% by weight solution and the viscosity with a shear rate of 50 s ^{-1 is} measured at 20°C; i. a water binding capacity of between 25 and 50 g/g, preferably between 30 and 45 g/g, particularly preferably between 32.5 and 42.5 g/g, and particularly preferably between 35 and 40 g/g; j. a humidity of less than 15%, preferably less than 10% and most preferably less than 8%; k. in a 1.0% by weight aqueous solution, a pH of from 3.5 to 5.0 and preferably from 3.9 to 4.5; l. a particle size in which at least 90% of the particles are smaller than 400 μm, preferably smaller than 350 μm and in particular smaller than 300 μm; m. a brightness value a brightness value L* > 90, preferably L* > 91 and particularly preferably L* >92; n. a dietary fiber content of from 80 to 95%; o. the activated carrot fiber has water-soluble pectin at a level of from 2 to 10% by weight, advantageously from 2 to 8% by weight and most advantageously from 2 to 6% by weight. Activated carrot fiber according to claim 11 , characterized in that by a method according to any one of Claims 1 until 9 is available or will be obtained. Use of an activated carrot fiber according to any of Claims 1 until 12 as a thickening or structuring agent in a food product, a feed product, a beverage, a dietary supplement, a cosmetic product, a pharmaceutical product or a medical device. A mixture comprising an activated carrot fiber according to any one of claims 1 to 12 and a soluble pectin which is preferably a low ester pectin, a high ester pectin, a low ester amidated pectin or a mixture thereof. Food product, dietary supplement, feed product, beverage, cosmetic product, pharmaceutical product or medicinal product manufactured using the activated carrot fiber according to any one of Claims 1 until 12 .

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