DE102020125051A1 - Use of an activatable pectin-containing citrus fiber for the manufacture of articles - Google Patents

Abstract

The present invention relates to the use of an activatable, pectin-containing citrus fiber for the production of products in the food or non-food sector. The invention also relates to products containing the activatable pectin-containing citrus fiber.

Description

The present invention relates to the use of an activatable, pectin-containing citrus fiber for the production of products in the food or non-food sector. The invention also relates to products containing the activatable pectin-containing citrus fiber.

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 use of fruit fibres, such as sugar beet, apple or citrus fibres, as roughage in the production of food is becoming increasingly important. One reason for this lies in the fact that the fruit fibers are a mixture of insoluble dietary fibers such as cellulose and soluble dietary fibers such as pectin and thus ideally result in a health-promoting spectrum of effects. The functional properties of food products can be changed by using fruit fibers such as citrus fibers or apple fibers. Fruit fibers are now also used in non-food products.

That's how she teaches U.S. 5,964,983 the use of a microfibrillar cellulose produced from sugar beets as a thickening agent for paints or drilling fluids. That in the U.S. 5,964,983 However, the method disclosed is very complex because it includes both an acidic/alkaline extraction, followed by an aqueous washing step, pressure homogenization, an ethanolic washing step and drying. In addition, it has been shown that the fiber properties change significantly depending on the manufacturing process and thus also determine the usability for optimizing food products or non-food products.

There is therefore a need for improved pectin-containing fruit fibers and the resulting new or improved uses.

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

Summary of the Invention

According to a first aspect of the present invention, the task set is achieved by using an activatable, pectin-containing citrus fiber to produce a product selected from the group consisting of food, animal feed, consumer goods, animal supplies, hygiene items, body care products, cleaning agents, coating materials, care products, explosives, lubricants, coolants , plastic product, textiles, imitation leather, lacquer, ink, paint, building material, composite material, paper, cardboard, adhesive, fertilizer, drug, medical device, battery, whereby the activatable pectin-containing citrus fiber has a water-soluble pectin content of less than 10% by weight.

The activatable pectin-containing citrus fiber advantageously has a water-soluble pectin content of less than 10% by weight, preferably less than 8% by weight and particularly preferably less than 6% by weight. The content of water-soluble pectin in this citrus fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight or 9% by weight.

The manufacturing process described below leads to citrus 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. However, in order to obtain the optimal rheological properties such as viscosity or texturing, the user has to apply additional shearing forces. It is therefore a matter of partially activated fibers, which can, however, be further activated.

As the inventors have found, the citrus fibers produced using the production process described below have good rheological properties. The fibers contained in this way can easily be rehydrated and the advantageous rheological properties are retained even after rehydration.

As the inventors have found, the activatable, pectin-containing citrus fibers used according to the invention are tasteless and odorless to a large extent and can therefore be used advantageously for use in the food sector. The food produced with it has a natural and unadulterated taste. The aroma is not masked and can be optimally released.

In addition, the activatable pectin-containing citrus fiber used according to the invention is more potent in its effect. Compared to modified starch, less than half the amount can be used to produce a fatty cream with comparable baking stability.

The activated pectin-containing citrus fiber used according to the invention is a natural ingredient with well-known positive properties.

The activated pectin-containing citrus fiber used according to the invention is low in calories and represents an indigestible dietary fiber. Dietary fiber is an important part of human nutrition.

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

The activatable pectin-containing citrus fiber used according to the invention is usually obtained from residues from the processing of citrus fruits, such as citrus pomace. This is present in sufficient quantity and offers a sustainable and ecologically sensible source for the activatable pectin-containing citrus fiber used according to the invention.

The invention in detail

In a second aspect, the invention relates to the use of an activatable pectin-containing citrus fiber in the construction sector, in borehole mining and in agriculture, characterized in that the activatable pectin-containing citrus fiber has a water-soluble pectin content of less than 10% by weight.

In the uses taught above, the activatable pectin-containing citrus fiber used according to the invention can have one or more of the following functions: foaming agent, whipping agent, release agent, flow aid, stabilizer, emulsifier, carrier, filler, texturizer, thickener, gelling agent, firming agent, dietary fiber, reinforcing agent, humectant , filter aid, egg replacer, glazing agent, freeze-thaw stability improver and bake stability improver.

The invention relates to the use of an activatable, pectin-containing citrus fiber. Such an activatable pectin-containing citrus fiber can be obtained from citrus pomace, which is broken down by incubating an aqueous citrus pomace suspension as the starting material. Digestion in an acidic environment changes the citrus parenchyma material present in the pomace in several ways. Acid digestion is used to remove pectin by converting protopectin into soluble pectin and at the same time activate the fiber by increasing the inner surface. Furthermore, the starting material is thermally crushed by the digestion. Due to the acidic incubation in an aqueous environment under the influence of heat, it breaks down into citrus fibers. This achieves thermal comminution, and a mechanical comminution step is therefore not necessary in the context of the production process described below. This represents a decisive advantage over conventional fiber manufacturing processes, which in contrast require a shearing step (such as by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

The activatable pectin-containing citrus fiber used according to the invention also contains water-soluble pectin in addition to the insoluble fiber-bound pectin (also referred to as protopectin). Protopectins are insoluble pectins and probably not pure homoglycans.

In the protopectin, the polygalacturonic acid chains are connected to one another by complex bonding with divalent cations, via ferulic acid groups and borate complexes, and via glycosidic bonds with neutral sugar side chains, which can consist of arabinose, galactose, xylose, mannose and traces of fucose. Since the citrus fiber, as explained above, also contains water-soluble pectin, it is also referred to as “citrus fiber containing pectin” within the scope of the invention.

The activatable pectin-containing citrus fiber

According to the invention, an activatable pectin-containing citrus fiber is used. The fiber structure can be broken down by acid digestion as a process step in the manufacturing process and this structure can be maintained by subsequent alcoholic washing steps with gentle drying.

Due to the acidic extraction step, the pectin content of the citrus fiber has been greatly reduced such that the activatable pectin-containing citrus fiber has less than 10% by weight, preferably less than 8% by weight and more preferably less than 6% by weight of water-soluble pectin. For example, the content of water-soluble pectin in this citrus fiber can be 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight or 9% 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).

According to an advantageous embodiment, the activatable pectin-containing citrus fiber has a strength of between 60 g and 240 g, preferably between 120 g and 200 g and particularly preferably between 140 and 180 g in an aqueous 4% by weight suspension.

The activatable, pectin-containing citrus fiber advantageously has a water-binding capacity of more than 20 g/g, preferably more than 22 g/g, particularly preferably more than 24 g/g, and particularly preferably between 24 and 26 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.

In one embodiment, the activatable, pectin-containing citrus fiber in a 2.5% by weight suspension has a yield point II (rotation) of 0.1-1.0 Pa, advantageously of 0.3-0.9 Pa, and particularly advantageously of 0. 6 - 0.8 Pa. In the case of a fiber dispersion, the activatable, pectin-containing citrus fiber correspondingly has a yield point I (rotation) of 1.0-4.0 Pa, advantageously of 1.5-3.5 Pa and particularly advantageously of 2.0-3.0 Pa.

According to a further embodiment, the activatable pectin-containing citrus fiber in a 2.5% by weight suspension has a yield point II (Cross Over) of 0.1-1.0 Pa, advantageously of 0.3-0.9 Pa and particularly advantageously of 0 .6 - 0.8 Pa. In the case of a fiber dispersion, the activatable, pectin-containing citrus fiber has a yield point I (crossover) of 1.0-4.5 Pa, advantageously of 1.5-4.0 Pa and particularly advantageously of 2.0-3.5 Pa.

In one embodiment, the activatable pectin-containing citrus fiber has a dynamic Weissenberg number in a 2.5% by weight fiber suspension of 4.5-8.0, advantageously 5.0-7.5 and particularly advantageously 7.0-7.5. After shear activation, the activatable, pectin-containing citrus fiber in a 2.5% by weight fiber suspension correspondingly has a dynamic Weissenberg number of 5.0-9.0, advantageously of 6.0-8.5 and particularly advantageously of 7.0-8.0.

For the activatable pectin-containing citrus fiber, the features of the last three paragraphs above can also be combined in any permutation. Thus, in a special embodiment, the pectin-containing citrus fiber according to the invention can have all the features of the last three paragraphs above, with this pectin-containing citrus fiber preferably being obtainable by the production process described below or being obtained thereby.

To determine the yield point I (rotation), yield point I (crossover) and the dynamic Weißenberg number in a 2.5% by weight dispersion, the activatable pectin-containing citrus fiber is used accordingly dispersed as a 2.5% by weight solution using the method disclosed in the examples, the measurement is carried out after 1 h at 20.degree.

To determine the yield point II (rotation), the yield point II (crossover) and the dynamic Weißenberg number in a 2.5% by weight suspension, the pectin-containing citrus fiber that can be activated is suspended as a 2.5% by weight solution according to the method disclosed in the examples , the measurement takes place after 1 h at 20°C.

The activatable, pectin-containing citrus fiber preferably has a viscosity of between 150 and 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, the activatable, pectin-containing citrus 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.

To determine the viscosity, the activatable, pectin-containing citrus fiber is dispersed as a 2.5% by weight solution in demineralized water using the method disclosed in the examples, and the viscosity is measured at 20° C. and four shear sections (first and third section = constant profile; second and fourth section = linear ramp, evaluation 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). A pectin-containing citrus 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.

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

It is also preferred that the activatable pectin-containing citrus fiber has a pH of from 3.1 to 4.75, and preferably from 3.4 to 4.2, in a 1.0% aqueous solution.

The activatable, pectin-containing citrus fiber advantageously has a particle size in which at least 90% 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 activatable pectin-containing citrus fiber has a lightness value L*> 84, preferably L*> 86 and particularly preferably L*> 88. The citrus fibers are thus almost colorless and do not lead to significant discoloration of the Products.

Advantageously, the activatable pectin-containing citrus fiber has a dietary fiber content of 80 to 95%.

The activatable pectin-containing citrus fiber used according to the invention is preferably in powder form. This has the advantage that there is a formulation with low weight and high storage stability, which can also be used in a simple manner in terms of process technology. This formulation is only made possible by the activatable pectin-containing citrus fiber used according to the invention, which, in contrast to modified starches, does not tend to form lumps when stirred into liquids.

Production of the activatable pectin-containing citrus fiber

1. (a) Bereitstellen eines Rohmaterials, das Zellwandmaterial einer essbaren Citrusfrucht enthält;
2. (b) Aufschluss des Rohmaterials durch Inkubation einer wässrigen Suspension des Rohmaterials bei einem sauren pH-Wert;
3. (c) Ein- oder mehrstufige Trennung des aufgeschlossenen Materials aus Schritt (b) von der wässrigen Flüssigkeit;
4. (d) Waschen des in Schritt (c) abgetrennten Materials mit einer wässrigen Lösung und Abtrennung grober oder nicht aufgeschlossener Partikel;
5. (e) Trennung des gewaschenen Materials aus Schritt (d) von der wässrigen Lösung;
6. (f) Mindestens zweimaliges Waschen des abgetrennten Materials aus Schritt (e) mit einem organischen Lösungsmittel und jeweils anschließender Trennung des gewaschenen Materials von dem organischen Lösungsmittel;
7. (g) Optionale zusätzliche Entfernung des organischen Lösungsmittels durch Inkontaktbringen des gewaschenen Materials aus Schritt (f) mit Wasserdampf;
8. (h) Trocknen des Materials aus Schritt (f) oder (g) umfassend eine Trocknung bei Normaldruck zum Erhalten der aktivierbaren pektinhaltigen Citrusfaser.

The activatable pectin-containing citrus fiber can be obtained by a process that includes the following steps:

1. (a) providing a raw material containing cell wall material of an edible citrus fruit;
2. (b) digestion of the raw material by incubating an aqueous suspension of the raw material at an acidic pH;
3. (c) single or multi-stage separation of the digested material from step (b) from the aqueous liquid;
4. (d) washing the material separated off in step (c) with an aqueous solution and separating off coarse or unbroken particles;
5. (e) separating the washed material from step (d) from the aqueous solution;
6. (f) washing the separated material from step (e) at least twice with an organic solvent and then separating the washed material from the organic solvent in each case;
7. (g) optionally additionally removing the organic solvent by contacting the washed material from step (f) with steam;
8. (h) drying the material from step (f) or (g) comprising drying at atmospheric pressure to obtain the activatable pectin-containing citrus fiber.

Citrus fruits and preferably processing residues of citrus fruits can be used as raw material. Correspondingly, citrus peel (and here albedo and/or flavedo), citrus vesicles, segmented membranes or a combination thereof can be used as raw material for use in the method described here. Citrus pomace is preferably used as the raw material, ie the residue from pressing citrus fruits, which typically also contain the pulp in addition to the peel.

All citrus fruits known to those skilled in the art can be used as citrus fruits. In a non-limiting manner, the following are listed here by way of example: Tangerine (Citrus reticulata), Clementine (Citrus × aurantium Clementine group, syn.: Citrus clementina), Satsuma (Citrus × aurantium Satsuma group, syn.: Citrus unshiu), Mangshan (Citrus mangshanensis), orange (Citrus × aurantium orange group, syn.: Citrus sinensis), bitter orange (Citrus × aurantium bitter orange group), bergamot (Citrus × limon bergamot group, syn.: Citrus bergamia), grapefruit (Citrus maxima) , grapefruit (Citrus × aurantium grapefruit group, syn.: Citrus paradisi) pomelo (Citrus × aurantium pomelo group), lime (Citrus × aurantiifolia), common lime (Citrus × aurantiifolia, syn.: Citrus latifolia), kaffir lime ( Citrus hystrix), Rangpur lime (Citrus × jambhiri), lemon (Citrus × limon lemon group), citron (Citrus medica) and kumquats (Citrus japonica, syn.: Fortunella). The orange (Citrus×aurantium orange group, syn.: Citrus sinensis) and the lemon (Citrus×limon lemon group) are preferred here.

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. Due to the acidic incubation in an aqueous environment under the influence of heat, it breaks down into citrus fibers. 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.

In the digestion in step (b), 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 in step (b), 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. Nitric 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 in step (b), 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 in step (b) takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.

In the acidic digestion in step (b), the aqueous suspension suitably has a dry matter content of between 0.5% by weight and 5% by weight, preferably between 1% by weight and 4% by weight, and particularly preferably between 1.5% by weight and 3% by weight.

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

In step (c) of the process, the digested material is separated from the aqueous solution and thus recovered. This separation takes place as a single-stage or multi-stage separation.

Advantageously, the broken down material is subjected to a multi-stage separation in step (c). 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 in a two-stage separation, for example, both stages separate larger particles, with finer particles being separated in the second stage than in the first stage in order to achieve the most complete possible separation of the particles from the aqueous liquid. Preference is given to the first separation of particles using decanters and the second separation using separators. With each separation step, the material becomes more and more finely particulate.

After the acidic digestion in step (b) and the separation of the digested material in step (c), the separated material is washed with an aqueous solution in step (d). 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 citrus 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”.

Advantageously, the washing according to step (d) is carried out with water as an aqueous solution. The use of deionized water is particularly advantageous here.

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 (d) 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 in step (d) is for a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

When washing according to step (d), 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% by weight.

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

When washing according to step (d), coarse particles or particles that have not been broken down are separated off. This particle separation takes place as part of the separation of the washed material from the washing liquid. Separation of particles with a particle size of more than 500 μm, preferably more than 400 μm and most preferably more than 350 μm, is particularly advantageous here. The separation is advantageously carried out using a pulping machine or a belt press. This removes both coarse-particle contamination of the raw material and insufficiently digested material.

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

A further washing step then takes place in step (f), 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 according to step (f) takes place at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and particularly preferably 60°C and 65°C.

The period of contacting with the organic solvent in step (f) 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 in step (f), the dry matter 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 in step (f) is preferably carried out with mechanical agitation of the washing mixture. The washing is preferably carried out in a tank with an agitator.

In the washing with the organic solvent in step (f), a device for making the suspension 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 in step (f), 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 steps for 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 optional step (g), the solvent can be additionally reduced by contacting the material 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 (h). 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 (f) or the stripped material from step (g) 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% of the particles have a grain size of less than 450 μm, preferably a grain size of less than 350 μm and in particular a grain size of less than 250 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

The activatable pectin-containing citrus fiber used for the use according to the invention and a process for its production are described in the application DE 10 2020 122 510.5 disclosed.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the manufacture of a foodstuff. Here, the expert can use all known foods as products. Advantageously, the food is selected from the group consisting of canned food, frozen food, vegan food, vegetarian food, gluten-free food, low-calorie food, low-sugar food, lactose-free food, jellyware, gummy candy, sauce, muesli bars, fruit pieces, fruit snacks, fruit bars, milk substitute drink, milk substitute product , foam goods, sorbet, ice cream, dessert, fermented drink, milk product, delicatessen product, fruit drink, alcoholic fruit drink, cocktail, vegetable drink, chutney, barbecue sauce, smoothie, instant drink, fruit spread, fruit compote, fruit dessert, fruit sauce, fruit preparation, baking-stable fruit preparation, fruit preparation for Yoghurt, vegetable preparations that are stable in baking, fatty fillings that are stable in baking, baked goods, pasta and pasta fillings, pasta dishes, potato snacks, cheese and cream cheese preparations, meat substitutes, extruded products, cornflakes, breakfast cereals, Su ppe, sauce, mayonnaise, meat products, sausage products, sausage casings, seafood, spirits, lozenges, functional foods, food supplements and dietetic foods, such as tube feeding, dysphagia food or drinking food.

In the food sector, the activatable pectin-containing citrus fiber is particularly suitable for textured products. For further optimization, the combination with hydrocolloids and/or functional roughage can be carried out here.

In the case of milk substitute drinks, such as almond milk, it has been shown that the activatable, pectin-containing citrus fiber can increase stability and, in particular, contribute to cloud stabilization. The activatable pectin-containing citrus fiber can also increase the viscosity, act as a good emulsifier and lead to improved aroma release.

In the case of milk substitutes and milk products, the use of the activatable, pectin-containing citrus fiber can result in the following advantages: Increased stability, cloud stabilization, better emulsion formation, fuller-bodied mouthfeel, texturing, nutritional value reduction, increased creaminess, substitution of emulsifying salts, reduction in syneresis, improved spreadability and fat replacement.

Selected milk substitutes or milk products are, for example, dessert, yoghurt, yoghurt drink, non-fermented product, fermented drink, fermented product, processed cheese, cream cheese product.

In the case of ice cream or frozen desserts, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: slowing down of crystal growth, dimensional stability when heated, improvement in melting behavior, fat substitute, increased creaminess, fuller mouthfeel, nutritional optimization, improved aroma release.

The ice cream or frozen dessert can contain alcohol or be alcohol-free, be fat-free to high in fat, contain insect protein, milk or milk components or even be free of animal proteins as vegan ice cream. The ice cream or frozen dessert here can also be fruit and/or vegetable based.

In confectionery and in particular in chewing gum articles, the following advantages can arise when using the activatable pectin-containing citrus fiber: improved abrasive behavior, water retention and improved aroma release.

In the case of confectionery and especially chocolate articles, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: fat substitute, processing aids, process stability, better emulsification and thus reduction in fat leakage, viscosity enhancement, texturing, nutritional optimization (e.g. through sugar reduction).

In the case of confectionery and especially jelly items, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: texturing, improved gel formation, viscosity adjustment, process optimization, reduction of stickiness and better processing.

Examples of appropriate confectionery are: pieces of fruit, jelly articles with different Brix contents, jelly articles containing fruit, jelly articles containing vegetables, these jelly articles in combination with nuts or nut derivatives, and confectionery fillings.

In the case of beverages containing fruit and/or vegetables with potential shares of other products such as cereals, nuts, etc., the following advantages can result from the use of the activatable pectin-containing citrus fiber: Increased stability, cloud stabilization, good emulsification of juices, fuller mouthfeel, texturing and nutritional reduction .

The fruit- and/or vegetable-containing drink can cover a wide range in terms of viscosity, from runny to spoonable. In addition to sugary drinks, sugar-reduced, sugar-free or salty drinks can also be used. So-called smoothies are preferred here.

In the case of baking-stable fillings, the following advantages can arise when using the activatable pectin-containing citrus fiber: dimensional stability, syneresis reduction, simple introduction, better processing. Here, the activatable, pectin-containing citrus fiber can be used advantageously for fillings with a low Brix content of 30-45% dry substance (TS) or even lower.

The bake stable fillings can be fruit fillings containing fruit, vegetables, chocolate, nuts, cereal, cheese or any combination thereof.

In the case of frozen products and in particular frozen baked goods, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: improved stability of frozen baked goods with regard to volume loss over the storage period, network stabilization, support for gel formation in the dough piece and support for gluten network stability.

In the case of baked goods, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: improved dough elasticity, prolonged freshness, slowing down of retrogradation, reduction in surface stickiness, improved machinability (e.g. with rye and spelt), optimization of breakage stability, preservation of crispness , improve dough yield and reduce pastry loss.

In the case of sprinkled baked goods, the use of the activatable pectin-containing citrus fiber can result in optimized adhesion to, for example, cereals, spices or the like. This applies to frozen and non-frozen products.

In the case of gluten-free baked goods, the following advantages can result from the use of the activatable pectin-containing citrus fiber: improved dough elasticity, prolonged freshness, slowing down of retrogradation, reduction in surface stickiness, improved machinability, optimization of breakage stability, preservation of crispiness, improvement in dough yield, reduction in baked goods loss. The activatable, pectin-containing citrus fiber makes a decisive contribution to the build-up of viscosity. It also supports the starch network.

In the case of extrudates, the following advantages can arise when using the activatable pectin-containing citrus fiber: Support for extrudability, better volume result, fine pore structure. This applies to a wide range of extruded products such as cereal, fruit, vegetable, protein or meat extrudates.

In the case of meat substitute products based on vegetable proteins, the following advantages can arise when using the activatable pectin-containing citrus fiber: better dimensional stability, increased water retention, better emulsion formation, advantageous texturing, bite optimization, stabilization of the matrix, improved cohesion.

In the case of Savory products, the following advantages can arise when using the activatable, pectin-containing citrus fiber: Syneresis reduction, advantageous texturing, stabilization, simple introduction, good dimensional stability, preservation/support of the typical structure.

In the case of soups or sauces, the use of the activatable, pectin-containing citrus fiber can result in the following advantages: “protection against sloshing” through gelling at the appropriate temperatures, melting at the appropriate temperatures, optimum gelation; Full-bodied mouthfeel, good emulsion formation, stabilization, advantageous texturing.

Products based on insects or insect proteins can have the following advantages when using the activatable pectin-containing citrus fiber: better dimensional stability, increased water retention, better emulsion formation, advantageous texturing, bite optimization, stabilization of the matrix, improved cohesion.

In the case of meat and sausage products, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: reduction or replacement of added salts (e.g. phosphates), increased water binding, better emulsification, optimization of the cutting properties, improvement in elasticity, increased water retention, delayed drying the surface, fat replacement, nutritional optimization (e.g. through fat reduction or salt reduction).

In the case of alcohol-containing products, the following advantages can result from the use of the activatable pectin-containing citrus fiber: stabilization with alcohol contents to be defined, good adjustment of the viscosity, improved emulsification, good water binding, full-bodied mouthfeel and increased creaminess. These products can cover a wide range, from spirits such as liqueurs to alcoholic jellies to alcoholic fillings.

In the case of instant products, the following advantages can arise when using the activatable pectin-containing citrus fiber: good carrier or good release agent between the functional components, good viscosity build-up in cold to hot media, improved emulsion formation, advantageous texturing, stabilization and good dispersibility.

In the case of artificial, i.e. in particular vegetable, intestines, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: softer casings, optimized elasticity, good coating of the intestines. A combination with pectin is advantageous here.

In the case of dietetic foods and in particular tube feeding, the following advantages can arise when using the activatable pectin-containing citrus fiber: good viscosity and formability, easy swallowing of the food, homogeneous distribution of the active ingredients contained.

In the case of food supplements, the following advantages can result from the use of the activatable pectin-containing citrus fiber: good viscosity, increase in dietary fiber content, stabilization, advantageous mouthfeel, fat substitute, good texturing, good emulsion formation.

The activatable pectin-containing citrus fiber used according to the invention can be used as a foaming agent or whipping agent for foam stabilization. Possible advantages are: increased stability, better formation and stability of emulsions, fuller mouthfeel, texturing, reduction in nutritional value, increased creaminess, improved spreadability, fat replacement, optimized destabilization of fat agglomerates.

Products of choice for this use are foamed desserts (milk or non-dairy based), cream, Froop® (cream yogurt topped with fruit puree) and ice cream.

The activatable pectin-containing citrus fiber used according to the invention can be used as an emulsifier. Potential benefits include: improved shine, fuller mouthfeel, fat replacement, increased creaminess, no over-emulsification, better emulsion formation and stability, nutritional optimization, texturing, stabilization and yield point optimization. The activatable pectin-containing citrus fiber can be used here for emulsions with a wide variety of fat contents: from fat-free emulsions to 80% fat content.

The activatable pectin-containing citrus fiber used according to the invention can be used as a carrier. You can represent here, for example, a carrier for active ingredients, flavors or colors.

The activatable pectin-containing citrus fiber used according to the invention can be used as a release agent or flow aid. It forms a protective layer between hygroscopic surfaces. The advantage here is that it is easy to use.

The activatable, pectin-containing citrus fiber used according to the invention can be used for the production of textile fibers and thus for the production of textiles.

In one embodiment, the activatable pectin-containing citrus fiber can be used to produce a feed. In this connection, the person skilled in the art can use all known animal feeds as products. Advantageously, the feed is selected from the group consisting of high-starch feed, oleaginous feed, high-protein feed, extrudate feed, wet feed, binder, bird perch, rodent perch, fish bait, supplementary feed, feed for special nutritional purposes and dietetic feed.

In the case of feedstuffs in the form of wet feed, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: good texturing and structuring, good emulsion formation, stabilization, improved aroma release and optimization of nutritional value.

In the case of feedstuffs in the form of extrudates, the use of the activatable, pectin-containing citrus fiber can result in the following advantages: finer pore structure and better volume result.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the manufacture of animal supplies. Here, the expert can use all known animal needs as products. Advantageously, the animal supplies are animal bedding.

In the case of animal litter, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: high water absorption capacity and good retention.

In one embodiment, the activatable pectin-containing citrus fiber can be used to produce a hygiene article. In this case, the person skilled in the art can use all known hygiene articles as products. The hygiene article is advantageously selected from the group consisting of wet wipes, diapers, incontinence articles such as protective pants or incontinence pants, sanitary towels, tampons, panty liners and soft cups.

In the case of products such as wet wipes, the use of the activatable pectin-containing citrus fibers can result in good water binding and good water retention capacity.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the manufacture of a personal care product. In this case, the person skilled in the art can use all known body care products as products. Advantageously, the personal care product is selected from the group consisting of soap, shower gel, bath additive, skin cream, lotion, gel, sun milk, sunscreen, repellent, shaving foam, shaving soap, epilation cream, toothpaste, toothpaste, shampoo, hair shaping agent, hair setting lotion, hair coloring agent, face make-up up, eye care products, lip care products, nail polish and self-tanning products.

Products such as toothpaste, dental adhesive or impression materials can have the following advantages when using the activatable pectin-containing citrus fiber: good abrasiveness, good adhesion tion, smooth, soft mouthfeel, good emulsification, targeted viscosity control, stabilization, gelling speed control.

In the case of products such as shampoos or creams, the use of the activatable, pectin-containing citrus fiber can result in vitalisation, a moisture-stabilising effect on the skin (delaying drying out) combined with good skin compatibility.

Liquid-absorbing products such as diapers, incontinence articles such as protective pants or incontinence pants, sanitary napkins, tampons, panty liners or soft cups can have the following advantages when using the activatable pectin-containing citrus fiber: high water absorption capacity and good retention.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the manufacture of a cleaning composition. The person skilled in the art can use all known cleaning agents as products. The cleaning agent is advantageously selected from the group consisting of detergent, gall soap, dishwashing detergent, machine dishwashing detergent, rinse aid, neutral cleaner, scouring agent, window cleaning agent, limescale remover, pipe cleaner, brake cleaner, alcohol cleaner, all-purpose cleaner, glass cleaner, sanitary cleaner, toilet cleaner, toilet gel, toilet Stone, carpet cleaners, car care products, oven cleaners, bathroom cleaners and metal cleaning products, shoe polish, oil binders and dust binders ("anti-dust").

In the case of detergents, the use of the activatable pectin-containing citrus fiber can result in the following advantages: good adhesion to the toilet wall, good and stable gel formation, advantageous abrasiveness, good solubility.

In the case of toilet gels or toilet gel stones, the following advantages can arise when using the activatable pectin-containing citrus fiber: as a release agent, good separation of the functional components and homogeneous distribution of the abrasive substances and active ingredients.

In the case of liquid cleaning agents and in particular dishwashing detergents, the following advantages can arise when using the activatable pectin-containing citrus fiber: as a release agent, good separation of the functional components and homogeneous distribution of the abrasive substances and active ingredients, good emulsion formation.

In the case of shoe polish, the following advantages can result from the use of the activatable, pectin-containing citrus fiber: good and stable emulsion formation, advantageous texturing.

In one embodiment, the activatable pectin-containing citrus fiber can be used to produce a coating composition. Here, the person skilled in the art can use all known coating materials as products. Advantageously, the coating agent is selected from the group consisting of an antistatic coating, an oleophobic coating and an antiblock coating.

In one embodiment, the activatable pectin-containing citrus fiber can be used to make an explosive. The person skilled in the art can use all known explosives as products. Advantageously, the explosive is a gelatinous explosive.

The activatable pectin-containing citrus fiber can be used in the explosive as a release agent. It can reduce hygroscopicity, control gelation and facilitate processing.

In one embodiment, the activatable pectin-containing citrus fiber can be used to make a lubricant. The person skilled in the art can use all known lubricants as products. The lubricant is advantageously selected from the group consisting of liquid lubricant, such as lubricating oil and cooling lubricant, lubricating grease and solid lubricant.

In the case of a lubricant, the following advantages can arise when using the activatable pectin-containing citrus fiber: specific adjustment of viscosity and yield point, stabilization of the emulsion.

In the case of a coolant, the following advantages can result from the use of the activatable pectin-containing citrus fiber: targeted adjustment of viscosity and yield point, and thus optimized energy absorption to improve the cooling ability.

In one embodiment, the activatable pectin-containing citrus fiber can be used to make a plastic product. Here, the person skilled in the art can use all known plastic products as products. The plastic product is advantageously a citrus fiber-reinforced plastic or a wood-plastic composite (WPC).

An alternative plastic product is best produced by producing a compressed product. In this way, for example, flower pots, straws or pallets can be produced.

In one embodiment, the activatable pectin-containing citrus fiber can be used to produce a lacquer. Here, the person skilled in the art can use all known paints as products. The paint is advantageously selected from the group consisting of alkyd resin paint, oil paint, cellulose nitrate paint, bitumen paint, tar-based paint, phenolic resin paint, urea resin paint, melamine resin paint, polyester paint, epoxy resin paint, polyurethane resin paint, acrylic paint and powder paint.

In one embodiment, the activatable pectin-containing citrus fiber can be used to make a paint. Here, the person skilled in the art can use all known paints as products. The paint is advantageously selected from the group consisting of glaze, oil paint, emulsion paint, lime paint, silicate paint and liquid plaster.

In paints, the use of the activatable, pectin-containing citrus fiber can be advantageous in the following respects: targeted viscosity adjustment, good emulsion stabilization and adjustment of the yield point, better material adhesion, better workability, e.g. in terms of brushability or sprayability.

In one embodiment, the activatable, pectin-containing citrus fiber can be used to produce a building material. Here, the expert can use all known building materials as products. The building material is advantageously selected from the group consisting of construction foam, insulating material, insulating material, concrete, screed, mortar, cement, chemical bonded dowels, chemical bonded anchors, asphalt and silent asphalt.

The addition of the activatable, pectin-containing citrus fiber to an asphalt mixture leads to the formation of a noise-dampening so-called "whisper asphalt".

The addition of the activatable pectin-containing citrus fiber to building materials such as concrete, screed, mortar or cement of an asphalt mixture can achieve the following: controlled drying, reduction of cracking, optimized long-term durability and control of setting.

The addition of the activatable, pectin-containing citrus fiber to an insulating material can stabilize the matrix and reduce heat transfer and sound transmission.

In a construction foam, the activatable pectin-containing citrus fiber can stabilize the foam and thus have an advantageous effect on the structure of the matrix.

In one embodiment, the activatable pectin-containing citrus fiber can be used to make an adhesive. Here, the person skilled in the art can use all known adhesives as products. The adhesive is advantageously selected from the group consisting of dispersion adhesive, hot-melt adhesive, plastisol, cyanoacrylate adhesive, methyl methacrylate adhesive, unsaturated polyester adhesive, epoxy adhesive, polyurethane adhesive, silicone, phenolic resin adhesive, polyimide adhesive, polysulfide adhesive , bismaleimide adhesive, silane-modified polymer-based adhesive, silicone adhesive and paste.

In the case of adhesives and especially paste, the viscosity can be specifically adjusted with the activatable pectin-containing citrus fiber and the spreadability can also be improved.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the manufacture of a medicament. In this case, the person skilled in the art can introduce all known medicinal products as products set. Advantageously, the medicament is selected from the group consisting of powder, juice, lotion, ointment, cream, gel, tablet and gum.

In the case of ointments, the following advantages can arise when using the activatable pectin-containing citrus fiber: good viscosity, good formability, easy swallowing, increased creaminess, homogeneous distribution of the active ingredients, good drying, increased stabilization, good emulsion formation and good skin compatibility.

In one embodiment, the activatable pectin-containing citrus fiber can be used to produce a medicinal product. Here, the expert can use all known medical products as products. Advantageously, the medical product is selected from the group consisting of a wound dressing, an adhesive bandage, a transdermal patch, an ostomy product and a dental impression compound.

In the case of plasters, the use of the activatable, pectin-containing citrus fiber can result in the following advantages: good gelling and water absorption with retention of the absorbed liquid. This results in moisture-stabilizing patches.

In the case of ostomy products such as colostomy bags, the use of the activatable pectin-containing citrus fiber can result in the following advantages: good water absorption and water binding with retention of the absorbed liquid, good skin compatibility.

In one embodiment, the activatable pectin-containing citrus fiber can be used to make a battery. Here, the expert can use all known batteries as products. The battery is advantageously selected from the group consisting of primary cell, accumulator and solid cell.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the construction sector. The use in road and path construction, masonry construction, concrete construction and reinforced concrete construction is advantageously included here.

In one embodiment, the activatable pectin-containing citrus fiber can be used in well mining. Use as an additive to a drilling fluid or a frac fluid is advantageous here.

In the case of a drilling fluid or a frac fluid, the following advantages can arise from the use of the activatable pectin-containing citrus fiber: increased viscosity in the "drilling mud" or similar drilling fluids, displacement of the oil by a medium with a higher viscosity, targeted adjustment of the viscosity, oil binding, good emulsion formation. As a result, the activatable, pectin-containing citrus fiber can be used as a conveying aid in mining.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the agricultural sector. The use in fertilizers, humectants, soil improvers, plant substrates, flower pots or substrate-compact extrudates is advantageous here.

In one embodiment, the activatable pectin-containing citrus fiber can be used in the manufacture of a fertilizer. The person skilled in the art can use all known fertilizers as products. Advantageously, the fertilizer is a binder for fertilizer cones.

When used to produce a fertilizer, the activatable pectin-containing citrus fiber can help keep the active ingredients in suspension and adjust the viscosity and yield point in a targeted manner.

In the case of a substrate compressed extrudate, the activatable, pectin-containing citrus fiber can serve as a carrier and/or release agent. Here the pectin can be released from the fibers and release the nutrients in an orderly manner. It can also support moisture retention.

In one embodiment, the activatable pectin-containing citrus fiber can be used as a reinforcing agent to make a composite. Here, the person skilled in the art can use any known composite materials as products. Advantageously, the activatable pectin-containing citrus fiber is used here as a substitute for microplastics for the targeted adjustment of abrasive properties.

Alternatively, the activatable, pectin-containing citrus fiber can be used to treat the surface of the composite materials.

When used to produce a composite material, the activatable pectin-containing citrus fiber can optimize durability and lead to improved elasticity.

In a further aspect, the invention relates to a product selected from the group consisting of foodstuffs, animal feed, consumer goods, pet supplies, hygiene articles, body care products, cleaning agents, coating agents, care products, explosives, lubricants, coolants, plastic products, textiles, artificial leather, varnish, ink, paints, Building material, composite material, paper, cardboard, adhesive, fertilizer, drug, medical product, battery, the product being characterized in that it comprises the activatable pectin-containing citrus fiber.

In one embodiment, the product has the activatable pectin-containing citrus fibers in a proportion of between 0.05% by weight and 90% by weight, preferably between 0.1 and 50% by weight, particularly preferably from 0.1 to 25% by weight and particularly preferably between 0.5 and 10% by weight. For example, the proportion of activatable pectin-containing citrus fiber can be 1.0%, 1.25%, 1.5%, 1.75%, 2.0%, 2.25%, 2.5%, 2.75%, 3, 0%, 3.25%, 3.5%, 3.75%, 4.0%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30% , 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47 %, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80% , 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88% or 89%, these being percentages by weight.

definitions

A "citrus fiber" according to the application is a primarily fibrous component isolated from a nonlignified plant cell wall of a citrus fruit and composed primarily of cellulose. The term fiber is somewhat misnomer because citrus fibers do not appear macroscopically as fibers, but rather represent a powdered product. Other components of citrus fiber include hemicellulose and pectin. The citrus fiber can advantageously be obtained from citrus pulp, citrus peel, citrus vesicles, segmental membranes or a combination thereof.

In the context of the invention, a “fatty cream” is understood to mean a cream that contains edible oil and/or edible fat. Edible fat and edible oil are fats suitable for human consumption with a neutral to species-specific smell and taste. Depending on whether the substances are solid or liquid at room temperature, one speaks of edible fat or edible oil.

The term "bake stable" according to the invention denotes the behavior of a fat-containing creamy composition to exhibit minimal spreading or flow when dry heat is applied.

A soluble 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 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).

Within the scope of the invention, an “instant product” refers to a semi-finished foodstuff, which usually consists of powder, granules or dried ingredients and which are mixed with a cold or warm liquid. There is no cooking during preparation.

The term "seafood" in the present application is synonymous with the term seafood and is defined herein as all non-vertebrate edible marine animals. Typical seafood includes mussels and aquatic snails, squid and squid, prawns, crabs, langoustines and lobsters. Seafood can be caught or farmed.

According to the invention, an “extruded product” (synonymous with extruded product) is a mostly crispy and/or puffed product produced by extrusion, which can be produced in any desired shape depending on the type of die used in the extrusion process. Examples of extruded products are: snack foods such as peanut flakes, breakfast cereals, dry flatbreads, pasta, confectionery such as marshmallows and various extruded soy products which are used both as stand-alone products and as ingredients in numerous industrially produced foods.

A "smoothie" is a term for a cold mixed drink made with fruit and optional dairy products that is made fresh or sold as a ready-to-eat drink. In contrast to fruit juices, smoothies use the whole fruit, sometimes also the peel. The basis of the smoothies is therefore the fruit pulp or fruit puree, which, depending on the recipe, is mixed with juices, water, milk, dairy products or coconut milk to obtain a creamy and smooth consistency.

In the context of the invention, a "nutritional supplement" is defined as a foodstuff intended to supplement the general diet and also being a concentrate of nutrients or other substances with a nutritional or physiological effect, alone or in combination, and in dose form, placed on the market particularly in the form of capsules, lozenges, tablets, pills, effervescent tablets and other similar dosage forms, powder sachets, liquid ampoules, dropper bottles and similar dosage forms of liquids and powders for consumption in measured small quantities.

A “functional food” is characterized within the scope of the invention by the fact that, in addition to the pure nutritional and flavor value, as a “functional” ingredient it aims to promote and maintain health in the long term. Accordingly, health prevention, improvement of the health status and well-being are in the foreground with functional foods. Important target organs of functional foods are the gastrointestinal tract, cardiovascular system, skin and brain. Functional foods are consumed in the normal way and do not (like dietary supplements) come in the form of tablets, capsules or powders. The biologically active components of functional foods are referred to as nutraceuticals, which is intended to convey their health-promoting effects. The nutraceuticals probiotics and prebiotics, phytochemicals, omega-3 fatty acids, vitamins and fiber are often added to functional foods.

A "dietetic food" is defined within the scope of the invention and in accordance with the German Diet Ordinance as a food for a defined group of people and there for a special nutritional purpose and it also shows a clear difference to food for general consumption. Dietetic foods are not used for the general nutrition of the average population, but for a defined group of people, such as people with disorders of digestion, absorption and metabolism, people who are "in special physiological circumstances" or healthy infants and small children.

For example, the following groups of foods are considered dietetic foods: infant formula and follow-on formula, other foods for infants and young children (complementary food), foods with a low or reduced calorific value for weight reduction, foods for special medical purposes (balanced diets), low-sodium foods including diet salts, which low in sodium or sodium-free, gluten-free foods (no additives), foods for intensive muscular effort, especially for athletes, foods for people suffering from disorders of glucose metabolism (diabetics), tube feeding and sip feeding.

According to the invention, “tube feeding” refers to food that is liquid and of such low viscosity that it can be administered via a feeding tube. It is a fully balanced diet for enteral nutrition, which is administered by means of a tube and transfer system by gravity or via a pump system. The standard foods cover the entire human need for carbohydrates, fats, proteins, vitamins and trace elements and also contain roughage. A normocaloric standard food has about 1.0 to 1.2 kcal/mL with a water content of 80% to 85%. A higher energy density is high-calorie standard food whose Water content is lower at 64% to 77%, which must be taken into account in a liquid balance.

In the context of the present invention, “drinking food” (also called liquid food) is a specially composed high-energy food in liquid form that can be drunk. It is used for supplementary or complete nutrition when the patient is unable to eat enough solid food or at all.

According to the invention, a “feed” (abbreviated to feed) is a collective term for all forms of pet food. The term includes the food for all animals kept by humans, such as farm animals, zoo animals, sport animals or pets. Feed is now specifically tailored to the respective animal species and intended use. Examples are: high-starch feeds made from high-starch grains, seeds and tubers; Oil-containing feed, protein-rich feed that contains a high content (35-65%) of protein and other feed that is obtained in nature (e.g. fishmeal) or that occurs as a by-product in industrial production. These include, for example, bran (from the mill), stillage (alcohol production), spent grains (beer production), marc (wine and juice production), molasses and beet pulp from the sugar industry and other leftovers.

According to the invention, “animal bedding” refers to materials that are used in animal husbandry to cover the floor in stables and cages and to absorb the excrements of the animals.

A "wound dressing" is a dressing placed on external wounds to prevent foreign objects from entering the wound and to absorb blood and wound exudate. In addition, wound dressings can ensure a healing-promoting moist and warm wound climate, reduce pain through the substances they contain, promote wound healing or have an antimicrobial effect.

• Nr. 1 Materialien und Gegenstände, die dazu bestimmt sind, mit Lebensmitteln in Berührung zu kommen (man spricht auch von Lebensmittelbedarfsgegenständen),
• Nr. 2 Packungen, Behältnisse oder sonstige Umhüllungen, die dazu bestimmt sind, mit kosmetischen Mitteln in Berührung zu kommen,
• Nr. 3 Gegenstände, die dazu bestimmt sind, mit den Schleimhäuten des Mundes in Berührung zu kommen,
• Nr. 4 Gegenstände, die zur Körperpflege bestimmt sind,
• Nr. 5 Spielwaren und Scherzartikel,
• Nr. 6 Gegenstände, die dazu bestimmt sind, nicht nur vorübergehend mit dem menschlichen Körper in Berührung zu kommen, wie Bekleidungsgegenstände, Bettwäsche, Masken, Perücken, Haarteile, künstliche Wimpern, Armbänder,
• Nr. 7 Reinigungs- und Pflegemittel, die für den häuslichen Bedarf oder für Bedarfsgegenstände im Sinne der Nummer 1 bestimmt sind,
• Nr. 8 Imprägnierungsmittel und sonstige Ausrüstungsmittel für Bedarfsgegenstände im Sinne der Nummer 6, die für den häuslichen Bedarf bestimmt sind,
• Nr. 9 Mittel und Gegenstände zur Geruchsverbesserung in Räumen, die zum Aufenthalt von Menschen bestimmt sind.

A "commodity" within the meaning of the present application is an object which, in accordance with Section 2 (6) of the German Food, Commodity and Feed Code (LFGB), is an object selected from the list consisting of:

• No. 1 materials and objects intended to come into contact with food (also referred to as food contact materials),
• No. 2 packs, containers or other packaging intended to come into contact with cosmetic products,
• No. 3 objects intended to come into contact with the mucous membranes of the mouth,
• No. 4 Items intended for personal hygiene
• No. 5 toys and joke articles,
• No. 6 Items that are intended to come into contact with the human body on a more than temporary basis, such as items of clothing, bedding, masks, wigs, hairpieces, false eyelashes, bracelets,
• No. 7 cleaning and care products that are intended for domestic use or for commodities within the meaning of number 1,
• No. 8 impregnating agents and other finishing materials for commodities within the meaning of number 6, which are intended for domestic use,
• No. 9 Means and objects for improving odors in rooms intended for people to stay in.

A "filter aid" of the invention is a chemically inert material that physico-mechanically assists filtration. It must not be confused or equated with a flocculant. Filter aids are used to make it easier to clean the actual filter or filter insert or to prevent solids from the suspension from clogging the filter or getting into the filtrate. Filter aids are generally used in water treatment, beverage filtration and more specifically in the chemical industry.

According to the invention, an “egg substitute” refers to a plant-based foodstuff that is similar to whole egg, egg white or egg yolk in terms of taste or appearance and as an ingredient in the preparation of meals. Using a plant-based egg substitute can be associated with easier handling, a lower price, and a reduced risk of foodborne illness.

A "coating agent" according to the invention is a food additive that protects food from loss of smell, taste and moisture, promotes shine or prolongs freshness. It can also act as a release agent.

A “humectant” according to the invention is a food additive that prevents food from drying out by binding (i.e. preventing evaporation) added water during manufacture or attracting atmospheric moisture during storage. By preventing the finished food from becoming hard, it acts as a softener. In confectionery, it counteracts the crystallization of the sugar.

A "dietary fiber" according to the invention is a largely non-digestible food component, mostly carbohydrates, which are predominantly found in plant foods. For the sake of simplicity, dietary fibers are divided into water-soluble (such as pectin) and water-insoluble (e.g. cellulose). Fiber is considered an important part of human nutrition. The EU regulation on nutritional labeling assigns them a flat calorific value of 8 kJ/g.

A "reinforcing material" according to the present invention means a single material of a composite material. According to its designation, the reinforcing material should guarantee the strength and rigidity of the composite material. Of most importance, besides its type, is the form of the reinforcing fabric, whether it is particulate, fibrous or layered. Reinforcement is understood to mean, in particular, the organic additives used in plastics that reinforce the plastic matrix. Reinforcement means improving mechanical and physical properties such as elasticity, flexural strength, creep mechanics and heat resistance. Reinforcing materials are used specifically to improve these material properties.

"Gelling agents" according to the invention are food additives that swell in water or bind water, ie lead to gelation. They form a gelatinous mass and give soups, sauces or puddings a creamy to firm consistency.

A "firming agent" according to the invention is a food additive that ensures that the firmness and freshness of a food is retained after and during processing. To do this, they react with certain ingredients, e.g. pectin. This includes, for example, calcium salts that react with an ingredient in the product, such as the pectin in the fruit.

A “texturizer” within the meaning of the present application is understood as meaning a substance that has the ability to impart a particular texture to a product. Texture is to be understood here as meaning the surface properties of food that can be detected in food technology by sensors (touch and touch), in particular the mouthfeel of a product.

A “thickening agent” within the meaning of the present application is a substance that is primarily able to bind water. The removal of unbound water leads to an increase in viscosity. Above a concentration that is characteristic of each thickener, this effect is accompanied by network effects, which usually lead to a disproportionate increase in viscosity. Thickeners therefore have the ability to impart a certain consistency to a product. Thickening here means increased viscosity or firmness of the product as a result of using the thickener.

A "filler" according to the invention is an insoluble additive which, added in high concentration to the base material (the matrix), i.a. can greatly change the mechanical, electrical or processing properties of materials, while at the same time significantly reducing the proportion of the typically more expensive matrix in the finished product. Preferably, this is a food additive which is then used as a bulking agent, forming part of the bulk of the food without contributing appreciably to its usable energy content. This reduces the actual energy content per volume or per mass of the food.

A “carrier” according to the invention is a substance to which other substances can be attached (physically bound), that is, which can “carry” other substances. For example, an active pharmaceutical ingredient or flavoring that is otherwise difficult to dose can be bound to a carrier that is easier to dose. The carrier is preferably a technical adjuvant in the food industry and they can thus transport aromas into the products, with the appearance and taste of a foodstuff generally not being changed by the carrier itself. As technical auxiliaries, they do not have to be labeled in the list of ingredients, as they themselves have no effect in the end product.

In the context of the present invention, an “emulsifier” is understood to be an auxiliary substance that is used to mix and stabilize two immiscible liquids, such as oil and water, to form a finely divided mixture, the so-called emulsion. The same applies to the mixing of solid, insoluble substances in a liquid in order to stabilize a so-called suspension. The emulsifier is preferably a food additive.

A "release agent" according to the invention is a food additive or technical adjuvant that prevents food from sticking or clumping. Thus, release agents are also among the substances that increase or maintain the pourability. Separating agents, for example, prevent salt from becoming lumpy and loose candies from sticking together to form a single block of sugar. It is used as a technical auxiliary in the industrial processing and production of food. The technical additives are food additives that are added to facilitate technical processes such as cutting and filtering. In the end product, however, the technical auxiliaries must not be present at all or only in unavoidable (small) residues.

A “flow aid” according to the invention is a separating agent that is added to crystalline substances in order to prevent the individual crystals from clumping together, primarily for the purpose of better machine usability. Their use is intended to prevent table salt, for example, from clumping before or during processing and thus becoming more difficult to dose.

A “stabilizer” according to the invention is a food additive which, when added to a metastable system, has the property of maintaining and thus stabilizing its nature, manageability, aroma or other parameters in a defined manner. A stabilizer can have one or more additional functions.

A "baking stability improver" according to the present invention is characterized in that an added liquid, viscous or creamy composition exhibits minimal spreading or flow upon addition of the improver and application of dry heat.

A "foaming agent" according to the invention is a food additive that causes a foodstuff to form a uniform dispersion of gas in liquid or solid foodstuffs. Foaming agents thus ensure that gases are evenly distributed in liquids or solids.

According to the invention, a “whipping agent” is a food additive which, after being added to a mass, allows the volume of the mass to be increased by blowing in air. Whipping agents stabilize the mass and thus simplify handling. Whipping agents are used in the food industry, for example to make biscuits, mousse au chocolat and other desserts.

A "surgical bandage" (WSV), colloquially also called adhesive plaster or plaster, is a piece of wound dressing that is connected with an adhesive tape. It is used to cover small wounds.

In the context of the invention, a “transdermal patch” is a form of administration for the systemic administration of drugs in patch form. It is stuck to the skin and releases the active ingredient in a controlled manner, which is then absorbed through the skin. The active ingredient gets into the blood vessel system without being broken down prematurely in the gastrointestinal tract or the liver.

In the context of the application, a “stoma” is understood to be an artificially created connection between a hollow organ and the surface of the body. Typical examples of a stoma are the artificial outlet of the large intestine (colostomy), the artificial outlet of the small intestine (ileostomy) and the artificial outlet of the bladder (urostomy). For catching the escaping body excretions use ostomy products (such as ostomy bags) that collect stool and/or urine. These are bags that are attached to an adhesive surface. This adhesive pad is placed on the stomach around the stoma and sticks to the skin.

In the context of the present application, “cleaning agents” are consumables that are used to clean a wide variety of items and objects. They cause or support the removal of contamination as a result of use or residues and adhesions from the manufacturing process of the object. Different areas of application require different cleaning agents. Detergents (heavy duty detergents, color detergents, fabric softeners, etc.) or gall soap are used for laundry and textiles. Dishwashing detergent, machine dishwashing detergent or rinse aid is used for crockery (cooking utensils, tableware and cutlery). For surfaces in living and working rooms: neutral cleaner, scouring agent (scouring sand) or window cleaning agent. Other RM are, for example, limescale removers, pipe cleaners, brake cleaners, alcohol cleaners, all-purpose cleaners, glass cleaners, sanitary cleaners, toilet cleaners, carpet cleaners, car care products, oven cleaners, bathroom cleaners and metal cleaning agents.

In the context of the present application, a “lubricant” (also synonymous: lubricant) is a substance that is used for lubrication and to reduce friction and wear, as well as for cooling, vibration damping, sealing and corrosion protection. In principle, all lubricants consist of a base fluid (usually base oil) and other ingredients called additives. Examples of lubricants are liquid lubricants (lubricating oils and cooling lubricants), lubricating greases, solid lubricants (e.g. graphite).

“Coolants” in the context of the invention are liquid or solid substances or mixtures of substances that are used to dissipate heat.

A "composite" is a material made of two or more materials joined together that has material properties different from those of its individual components. Material properties and geometry of the components are important for the properties of the composite materials. In particular, size effects often play a role.

In the context of the present invention, “paints”, also known as paints or paints, are liquid to paste-like and more rarely powder-like substances or mixtures which, applied to surfaces, result in a physically drying or chemically hardening paint. According to DIN 55945, a paint is a "liquid to pasty coating material that is mainly applied by brushing or rolling."

According to the invention, an “adhesive” is understood to mean a non-metallic substance which is able to connect materials by means of surface adhesion (adhesion) and its internal strength (cohesion). It is therefore a process material that is used in the bonding process to connect different materials. Examples are dispersion adhesive, hot melt adhesive, plastisol, cyanoacrylate adhesive, methyl methacrylate adhesive, unsaturated polyester adhesive, epoxy adhesive, polyurethane adhesive, silicone, phenolic resin adhesive, polyimide adhesive, polysulfide adhesive, bismaleimide adhesive, based adhesive silane-modified polymers, silicone adhesive.

“Drilling fluids” (also drilling mud) in the context of the present application are liquids that are pumped through the borehole during drilling. There are two basic types of drilling fluids - water-based and oil-based drilling fluids. Drilling muds essentially serve to stabilize a borehole, to clean the bottom of the borehole and to discharge the drilled soil material (drillings). In addition, they dissipate the considerable frictional heat generated at the drill bit and thus cool and lubricate the drilling tool. In addition, they reduce the frictional resistance for drill bits and rotating drill rods and dampen their vibrations.

Fracking is a method of creating, widening and stabilizing fractures in the rock of a deep subsurface deposit with the aim of increasing the permeability of the reservoir rocks. This allows gases or liquids therein to flow more easily and consistently to the well and be recovered. In fracking, a liquid (“frac fluid”) is pressed through a borehole, typically under high pressure of several hundred bar, into the geological horizon from which extraction is to take place. Water is used as the frac fluid, which is usually mixed with proppants, such as e.g. B. quartz sand, and thickeners is added.

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 Production of an activatable pectin-containing citrus fiber

In 1 a process for the production of the activatable pectin-containing citrus fiber is shown schematically as a flow chart. Starting from the citrus pomace 10, the pomace is broken down by hydrolysis 20 by incubation in an acidic solution at 70° to 80°C. This is followed by two separate steps 30a (decanter) and 30b (separator) for the most complete possible separation of all particles from the liquid phase. The separated material is washed with an aqueous solution in step 35, and coarse or unbroken particles are separated from the resulting washing mixture by wet sieving. In step 40, the solid is then separated from the liquid phase. 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 100, the fibers are gently dried using fluidized bed drying in order to obtain the citrus fibers 110 used 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 exceeding a specified minimum shear rate γ̇. 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] - Value: 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 using the rotation method is also referred to as “yield point (rotation)”.

The flow limit (rotation) was measured using a fiber suspension (simply stirring the fiber in with a spoon=corresponds to a non-activated fiber) and is also referred to as “yield limit rotation II” 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 rotation I” 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 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. - Value: 0.01 - 1000% - 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 using the oscillation method is also referred to as the "cross-over yield point".

The crossover yield point 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 “crossover II yield point” 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 “Cross Over I yield point” within the scope of the invention.

Measurement results and their meaning:

If one considers the yield point for the suspensions of the fibers used according to the invention, stirred in with a spoon (corresponding to a non-shear-activated fiber), with a fiber dispersion stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the advantage/necessity meet an activation. The measurement results are summarized in the following table. As expected, the yield point increases due to the shear activation in the dispersion. Due to the relatively low yield point of the fiber suspension with τ _ο II = 0.8 Pa, activation of the fiber is necessary for full implementation of the fiber properties in order to obtain the desired creamy texture. fiber rotation Cross over activation τ _o II [Pa] suspension τ _o I [Pa] dispersion τ _o II [Pa] suspension τ _o I [Pa] dispersion activatable pectin-containing citrus fiber 0.8 3.0 0.6 3.4 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 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: $$W\text{'}-\frac{G\text{'}\left(\omega \right)}{G\text{'}\text{'}\left(\omega \right)}=\frac{1}{tan\mathrm{\delta }}$$

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 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 - Value: 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 suspension of a fiber used according to the invention, stirred in with a spoon (corresponding to a non-shear-activated fiber), with a fiber dispersion stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the Texture and moreover meet the need for activation. The measurement results are summarized in the following table. With W' values of 7.2 in the suspension and 7.5 for the dispersion, the citrus 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 on the dynamic Weißenberg number show that activation of the fiber is not absolutely necessary in order to achieve the desired creamy texture. fiber W' suspension W' dispersion texture activatable pectin-containing citrus fiber 7.2 7.5 creamy with and without activation, viscosity/yield point is regulated by the dosage

5 test method for determining strength

Execution:

• Messgerät: Texture Analyser TA-XT 2 (Fa. Stable Micro Systems, Godalming, UK)
• Test-Methode/Option: Messung der Kraft in Druckrichtung / einfacher Test

150 ml of distilled water are placed in a beaker. Then stir 6.0 g of citrus fibers or lump-free into the water with a spoon. 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

• - Test-Geschwindigkeit: 1,0 mm/s
• - Weg: 15,0 mm/s

Parameter:

• - Test Speed: 1.0mm/s
• - Travel: 15.0mm/s

Measuring tool: 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.

6 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: 15 g sieve 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: $$Anteip\mathrm{right}OSiebin\%=\frac{A\mathrm{and}swaaGeinGa\mathrm{and}f\mathrm{i.e}emSieb\times 100}{P\mathrm{right}ObeeinwaaGeinG}$$

7 Preparation of a 2.5% by weight fiber dispersion

• 2,50 g Faserstoffe
• 97,5 g demineralisiertes Wasser (Raumtemperatur)
• Einstreudauer: 15 Sekunden

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) presented. The exactly weighed amount of fibers is with the agitator running (Ultra Turrax) at 8000 rpm. (Stage 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 removed after exactly 1 hour filled into the measuring system of the rheometer and the respective measurement 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

• 2,50 g Faserstoffe
• 97,5 g demineralisiertes Wasser (Raumtemperatur)

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.

9 Test method for determining the water binding capacity

Procedure for water binding capacity of non-pretreated samples:

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: $$\text{WBV}\left({\text{g H}}_{\text{2}}\text{O/g sample}\right)=\frac{\text{Sample with bound water}\left(\text{G}\right)\text{-1}\text{,0g}}{1.0\text{G}}$$

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 - Value: 0s ^-1 - Section duration: 60s - Temperature: 20°C

2nd section:

Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: ramp left - 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 left - 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 JECFA (Joint FAO/WHO Expert Committee on Food Additives) published method. 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 (Official 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:

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 content is automatically given by the device as a percentage [% S].

14. Test method for determining color and brightness

Principle:

The color and brightness measurements are made with the Minolta Chromameter CR 300 or

• 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.

CR 400 carried out. 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.

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

Measuring 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 boiling dist. Water is 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, which has been cooled to room temperature, is divided into four 150 ml centrifuge beakers and centrifuged at 4000×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×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, it is filtered through a filter cloth and the AIS is pressed off manually. 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): $$AISin\mathrm{i.e}e\mathrm{right}P\mathrm{right}ObeinGew.\%\left(\frac{G}{100G}\right)=\frac{Get\mathrm{right}OckneteAIS\left[G\right]\times 100}{P\mathrm{right}ObeneinwaaGeinG}$$

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

citrus pomace

20

Hydrolysis (digestion) by incubation in an acidic medium

30a

1. Solid-liquid separation decanter

30b

2. Solid-Liquid Separation Separator

35

Washing mixture with wet sieving

40

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 Citrus Fiber

QUOTES INCLUDED IN DESCRIPTION

This list of documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• US5964983 [0004]
• DE 102020122510 [0082]

Claims (27)

Use of an activatable, pectin-containing citrus fiber for the production of a product selected from the group consisting of food, animal feed, consumer goods, pet supplies, hygiene items, body care products, cleaning agents, coating materials, care products, explosives, lubricants, coolants, plastic products, textiles, artificial leather, lacquer, ink, paints, Building material, composite material, paper, cardboard, adhesive, fertilizer, drug, medical product, battery, characterized in that the activatable pectin-containing citrus fiber has a water-soluble pectin content of less than 10% by weight. Use of an activatable pectin-containing citrus fiber in the construction sector, in borehole mining and in the agricultural sector, characterized in that the activatable pectin-containing citrus fiber has a water-soluble pectin content of less than 10% by weight. use according to claim 1 or 2 , characterized in that the activatable pectin-containing citrus fiber has one or more of the following functions when used: foaming agent, whipping agent, release agent, flow aid, stabilizer, emulsifier, carrier, filler, texturizer, thickening agent, gelling agent, firming agent, dietary fiber, reinforcing agent, humectant, Filter aids, egg replacers, glazing agents, freeze-thaw stability improvers and bake stability improvers. use according to claim 1 until 3 , characterized in that the activatable pectin-containing citrus fiber has one or more of the following properties: a. a yield point II (rotation) in the fiber suspension of 0.1 - 1.0 Pa, advantageously 0.3 - 0.9 Pa and particularly advantageously 0.6 - 0.8 Pa; b. a yield point II (Cross Over) in the fiber suspension of 0.1 - 1.0 Pa, advantageously 0.3 - 0.9 Pa and particularly advantageously 0.6 - 0.8 Pa; c. a yield point I (rotation) in the fiber dispersion of 1.0 - 4.0 Pa, advantageously 1.5 - 3.5 Pa and particularly advantageously 2.0 - 3.0 Pa; i.e. a yield point I (Cross Over) in the fiber dispersion of 1.0 - 4.5 Pa, advantageously 1.5 - 4.0 Pa and particularly advantageously - 2.0 - 3.5 Pa; e. a dynamic Weissenberg number in the fiber suspension of 4.5 - 8.0, advantageously 5.0 - 7.5 and particularly advantageously 7.0 - 7.5; f. a dynamic Weissenberg number in the fiber dispersion of 5.0 - 9.0, advantageously 6.0 - 8.5 and particularly advantageously 7.0 - 8.0; G. has a strength in a 4% by weight aqueous suspension of between 60 g and 240 g, preferably between 120 g and 200 g and more preferably between 140 and 180 g; H. has a viscosity of 150 to 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, the activatable pectin-containing citrus fiber being dispersed in water as a 2.5% by weight solution and the viscosity having a shear rate of 50 s ^-1 is measured at 20°C; i. a water binding capacity of more than 20 g/g, preferably more than 22 g/g, particularly preferably more than 24 g/g, and particularly preferably between 24 and 26 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 3.1 to 4.75 and preferably from 3.4 to 4.2; I. a grain size in which at least 90% of the particles are smaller than 450 μm, preferably at least 90% of the particles are smaller than 350 μm and particularly preferably at least 90% of the particles are smaller than 250 μm; m. a lightness value of L* > 84, preferably L* > 86 and particularly preferably L* >88; n. a fiber content of the activatable pectin-containing citrus fiber of 80 to 95%; o. the activatable pectin-containing citrus fiber has less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin. use according to claim 1 , 3 or 4 , characterized in that the food is selected from the group consisting of preserves, frozen food, vegan food, vegetarian food, gluten-free food, calorie-reduced food, sugar-reduced food, lactose-free food, jellyware, gummy candy, sauce, muesli bars, fruit pieces, fruit snacks, fruit bar , milk substitute drink, milk substitute product, foam goods, sorbet, ice cream, dessert, fermented drink, milk product, delicatessen product, fruit drink, alcoholic fruit drink, cocktail, vegetable drink, chutney, barbecue sauce, smoothie, instant drink, fruit spread, fruit compote, fruit dessert, fruit sauce, fruit preparation, baking stable Fruit preparation, fruit preparation for yoghurts , back Stable vegetable preparation, baking-stable filling containing fat, baked goods, pasta and pasta fillings, pasta dish, potato snack, cheese and cream cheese preparation, meat substitute product, extruded product, cornflakes, breakfast cereals, soup, sauce, mayonnaise, meat products, sausage products, sausage casings, seafood, spirits, pastilles, functional food, dietary supplement and dietetic food, such as tube feeding, dysphagia food or drinking food. use according to claim 1 , 3 or 4 , characterized in that the feed is selected from the group consisting of starch-rich feed, oil-containing feed, protein-rich feed, extruded feed, wet feed, binder bird and rodent pole, fish bait, supplementary feed, feed for special nutritional purposes and diet feed. use according to claim 1 , 3 or 4 , characterized in that the animal needs are animal bedding. use according to claim 1 , 3 or 4 , characterized in that the hygiene article is selected from the group consisting of diapers, incontinence articles such as protective trousers or incontinence trousers, sanitary towels, tampons, panty liners and soft cups. use according to claim 1 , 3 or 4 , characterized in that the body care product is selected from the group consisting of soap, shower gel, bath additive, skin cream, lotion, gel, sun milk, sun cream, repellent, shaving foam, shaving soap, epilator cream, toothpaste, toothpaste, shampoo, hair shaping agent, hair setting lotion, hair dye, Face make-up, eye care products, lip care products, nail polish and self-tanning products. use according to claim 1 , 3 or 4 , characterized in that the cleaning agent is selected from the group consisting of detergent, gall soap, dishwashing detergent, machine dishwashing detergent, rinse aid, neutral cleaner, scouring agent, window cleaning agent, limescale remover, pipe cleaner, brake cleaner, alcohol cleaner, all-purpose cleaner, glass cleaner, sanitary cleaner, toilet cleaner, toilet gel , toilet block, carpet cleaner, car care products, oven cleaner, bathroom cleaner and metal cleaning agent, oil binder and dust binder (antidust). use according to claim 1 , 3 or 4 , characterized in that the coating agent is selected from the group consisting of antistatic coating, oleophobic coating and antiblock coating. use according to claim 1 , 3 or 4 , characterized in that the explosive is a gelatinous explosive. use according to claim 1 , 3 or 4 , characterized in that the lubricant is selected from the group consisting of liquid lubricant, such as lubricating oil and cooling lubricant, lubricating grease and solid lubricant. use according to claim 1 , 3 or 4 , characterized in that the plastic product is a citrus fiber reinforced plastic or a wood-plastic composite (WPC). use according to claim 1 , 3 or 4 , characterized in that the paint is selected from the group consisting of alkyd resin paint, oil paint, cellulose nitrate paint, bitumen paint, tar-based paint, phenolic resin paint, urea resin paint, melamine resin paint, polyester paint, epoxy resin paint, polyurethane resin paint, acrylic paint and powder paint. use according to claim 1 , 3 or 4 , characterized in that the paint is selected from the group consisting of glaze, oil paint, emulsion paint, lime paint, silicate paint and liquid plaster. use according to claim 1 , 3 or 4 , characterized in that the building material is selected from the group consisting of construction foam, insulating material, insulating material, concrete, screed, mortar, cement, chemical bonded dowels, chemical bonded anchors, asphalt and silent asphalt. use according to claim 1 , 3 or 4 , characterized in that the adhesive is selected from the group consisting of dispersion adhesive, hot-melt adhesive, plastisol, cyanoacrylate adhesive Adhesive, methyl methacrylate adhesive, unsaturated polyester adhesive, epoxy adhesive, polyurethane adhesive, silicone, phenolic resin adhesive, polyimide adhesive, polysulfide adhesive, bismaleimide adhesive, adhesive based on silane-modified polymers, silicone adhesive, paste . use according to claim 1 , 3 or 4 , characterized in that the fertilizer is a binder for fertilizer cones. use according to claim 1 , 3 or 4 , characterized in that the drug is selected from the group consisting of powder, juice, lotion, ointment, cream, gel, tablet and gummies. use according to claim 1 , 3 or 4 , characterized in that the medical product is selected from the group consisting of wound dressing, wound dressing, transdermal patch, ostomy product and dental impression compound. use according to claim 1 , 3 or 4 , characterized in that the battery is selected from the group consisting of primary cell, accumulator, and solid cell. use according to claim 2 until 4 , characterized in that use in the construction sector includes use in road and path construction, masonry construction, concrete construction and reinforced concrete construction. use according to claim 2 until 4 , characterized in that the use in well mining includes the use as an additive to a drilling fluid or a frac fluid. use according to claim 2 until 4 , characterized in that the use in the agricultural sector includes the use in fertilizers, humectants, soil conditioners, plant substrates, flower pots and substrate extrudate compressed products. Product selected from the group consisting of food, animal feed, consumer goods, pet supplies, hygiene items, body care products, cleaning agents, coating materials, care products, explosives, lubricants, coolants, plastic products, textiles, imitation leather, lacquer, ink, paints, building materials, composite materials, paper, cardboard, Adhesive, fertilizer, drug, medical device, battery, characterized in that it contains the activatable pectin-containing citrus fiber according to claim 1 or 4 includes. product according to Claim 26 , characterized in that the proportion of activatable pectin-containing citrus fiber is between 0.05% by weight and 90% by weight, preferably between 0.1 and 50% by weight, particularly preferably between 0.1 and 25% by weight and particularly preferably between 0.5 and is 10% by weight.

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