EP4051011A1

EP4051011A1 - Activated, pectin-containing apple fiber

Info

Publication number: EP4051011A1
Application number: EP21732267.6A
Authority: EP
Inventors: Gerhard F. Fox
Original assignee: Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Current assignee: Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Priority date: 2020-06-10
Filing date: 2021-06-10
Publication date: 2022-09-07
Also published as: WO2021250151A1; DE102020122520A1; DE102020122520B4

Abstract

The present invention relates to an activated, pectin-containing apple fiber and to a method for the production thereof. The invention also relates to the use of the pectin-containing apple fiber as a thickening or structuring agent in various industrial products. The invention further relates to a mixture of the activated, pectin-containing apple fiber with a soluble pectin and to a food product, a food supplement, a feed product, a beverage, a cosmetic product, a pharmaceutical product or a medical product, which has been produced using the pectin-containing apple fiber according to the invention.

Description

Activated apple fiber containing pectin

The present invention relates to an activated pectin-containing apple fiber and a process for its production. The invention also relates to the use of the pectin-containing apple fiber as a thickening or structuring agent in various industrial products. The invention also relates to a mixture of the activated pectin-containing apple fiber with a soluble pectin. Ultimately, the invention relates to a food supplement, feed product, drink, cosmetic, pharmaceutical product or medical product which has been produced using the pectin-containing apple fiber according to the invention.

Background of the invention

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

The consumption of dietary fiber is considered to be beneficial to health. The water-soluble fiber in food increases the volume of food without significantly increasing the energy content. Unless they are sufficiently swollen before ingestion, they will absorb more water in the stomach. The resulting increase in volume leads to an increase in the feeling of satiety. In addition, dietary fiber increases the length of time the food remains in the stomach and intestines. Water-soluble fiber such as pectin binds bile acids of the cholesterol metabolism in the intestine and thus leads to a lowering of the cholesterol level.

Soluble fiber in particular should reduce glucose absorption, slow down glucose adsorption and starch processing, and control postprandial glucose levels in the serum. Those who eat a lot of fiber have a reduced risk of numerous lifestyle diseases, in particular obesity, high blood pressure, coronary artery disease (CHD), stroke, diabetes and various gastrointestinal diseases. Accordingly, the German Nutrition Society e. V. (DGE) offers at least 30 g of dietary fiber as a guideline value for the daily intake. The use of apple fibers as dietary fiber in the production of food is becoming increasingly important. One reason for this lies in the fact that the apple fibers are a mixture of insoluble dietary fibers such as cellulose and soluble dietary fibers such as pectin and thus ideally result in the health-promoting spectrum of effects listed above. By using apple fibers, the functional properties of food products can be specifically optimized and adjusted, for example with regard to viscosity, emulsion formation, gel formation, dimensional stability or texture. Apple fibers can thus replace other less accepted or even harmful auxiliary substances in food and, as non-E-classified substances, lead to simpler product labeling and thus to increased product acceptance.

WO 01/17376 A1 relates to a process for the production of dietary fibers with a high water-binding capacity and their use. She teaches a method for the production of fruit fibers, such as apple fibers, in which plant components are broken down in an acidic environment and then washed with alcohol (see claim 1, page 7, line 28 to page 8, line 5). However, the process only leads to apple fibers with a water-binding capacity of 15 g of water per g of fiber (page 6, line 17).

Kunzek et al. 2005 (Deutsche Lebensmittelrundschau, No. 6, pp. 238-255) describes the hydration properties of cell wall materials and dietary fiber. According to Fig. 2 on page 239, after the fruit juice has been removed, the mash is washed with water, pressed and then subjected to a three-stage preparation of homogenization, sieving and washing. After an additional water-ethanol exchange, vacuum drying takes place. According to Table 1 on page 242, the pressure homogenization in apples leads to a fiber material with good swelling and a high water retention capacity (WRC). A complex manufacturing process is therefore necessary that includes pressure homogenization, among other things, in order to obtain fibers with advantageous theological properties.

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

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

According to a first aspect of the present invention, the object set is achieved by a method for producing a pectin-containing apple fiber which comprises the following steps:

(a) providing a raw material containing cell wall material of an apple;

(b) digesting the raw material by incubating an aqueous suspension of the raw material at an acidic pH;

(c) Single or multi-stage separation of coarse particles from the digested material from step (b) in aqueous suspension;

(d) Separation of the material obtained in step (c) and freed from coarse particles from the aqueous suspension.

(e) washing the material separated in step (d) with an aqueous solution;

(f) separating the washed material from step (e) from the aqueous solution;

(g) washing the separated material from step (f) at least twice with an organic solvent and in each case subsequent separation of the washed material from the organic solvent;

(h) Optional additional removal of the organic solvent by contacting the washed material from step (g) with steam;

(i) drying the material from step (g) or (h) including vacuum drying to obtain the pectin-containing apple fiber.

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

These fibers represent activated fibers that have sufficient strength in aqueous suspension so that no additional shear forces are required in order to obtain the optimum rheological properties such as viscosity or texturing on the user side. The activated pectin-containing apple fiber is referred to synonymously as pectin-containing apple fiber in the context of the application.

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

The production process according to the invention leads to apple fibers which are to a high degree neutral in taste and odor and are therefore advantageous for use in the food sector. The inherent aroma of the other ingredients is not masked and can therefore develop optimally.

The apple fibers according to the invention are obtained from apples and thus represent natural ingredients with known positive properties.

Vegetable processing residues such as apple pomace can be used as raw material in the production process according to the invention. These processing residues are inexpensive, are available in sufficient quantities and offer a sustainable and ecologically sensible source for the apple fibers according to the invention.

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

The invention in detail

Apples and preferably processing residues from apples can be used as raw materials. As raw material for use in the method according to the invention, apple peel, core casing, stones or fruit pulp or a combination thereof can be used accordingly. Apple pomace is preferably used as the raw material, i.e. the pressed residues from apples which, in addition to the peel, typically also contain the above-mentioned components.

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

The acidic digestion in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and at the same time activating the fibers by enlarging the inner surface. Furthermore, the raw material is thermally comminuted by the digestion. The acidic incubation in an aqueous medium under the action of heat causes it to break down into apple fibers. Thermal comminution is thus achieved; a mechanical comminution step is part of the manufacturing process so not necessary. This represents a decisive advantage over conventional fiber production processes, which in contrast to this require a shearing step (such as, for example, by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

The acidic digestion as a process step in the manufacturing process enables the fiber structure to be broken down and subsequent alcoholic washing steps with gentle drying to maintain this structure.

Due to the acidic extraction step, the activated, pectin-containing apple fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. The activated, pectin-containing apple fiber advantageously has a water-soluble pectin content of between 2% by weight and 8% by weight and particularly preferably between 2 and 6% by weight. The content of water-soluble pectin in this apple 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, 9% by weight or 9.5% by weight.

During 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 solid bodies finely distributed therein (raw material particles). Since the suspension tends to sediment and phase separate, 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 (shear) 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 of the acids or acidic buffer solutions 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 include: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Sulfuric acid is preferably used.

In the acidic 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. According to the invention, the liquid for producing the aqueous suspension consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In a preferred embodiment, the liquid does not contain any organic solvent and in particular no alcohol. This results in a water-based acidic extraction.

In one embodiment, in the production process and in particular in the acidic digestion in step (b), there is no enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment.

The incubation takes place in the acidic digestion in step (b) 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 10 hours and preferably between 2 hours and 6 hours.

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

The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done in a continuous manner so that the particles are kept in suspension in the suspension.

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

In the case of the single-stage or multi-stage separation according to step (c), it is advantageous that particles with a grain size of more than 1000 μm, preferably more than 500 μm, are separated off. This removes both coarse-particle constituents of the raw material and insufficiently digested material.

The digested material is advantageously subjected to a multi-stage separation in step (c). It is preferred here if the coarse Particles gradually the separation of finer and finer particles takes place. This means that in the case of a two-stage separation, for example, both stages separate larger particles, with finer particles being separated off in the second stage compared to the first stage. This means that the material becomes more and more finely particulate with each separation step.

According to step (c), a two-stage separation with a separation of particles with a grain size of more than 1000 μm in the first stage and a separation of particles with a grain size of more than 500 μm in the second stage is particularly advantageous here. The separation in these two stages is advantageously carried out with a sieve drum, a straining machine or some other type of wet sieving.

After the acidic digestion in step (b), the removal of coarse particles in step (c) and the separation of the digested material from the aqueous suspension in step (d), the separated material is washed with an aqueous solution in step (e). Remaining water-soluble substances, such as the fruit's own sugar, can be removed by this step. The removal of sugar with the help of this step in particular contributes to the fact that the apple fiber is less adhesive and 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 known as a “washing mixture”.

The washing according to step (e) is advantageously carried out with water as an aqueous solution. The use of deionized water is particularly advantageous here.

In one embodiment, the aqueous solution consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In a preferred embodiment, the aqueous solution does not contain any organic solvent and in particular no alcohol. This results in a water-based washing and precisely no water-alcohol exchange as is the case with fiber washing with a mixture of alcohol and water, this mixture having more than 50% by volume of alcohol and typically an alcohol content of more than 70% by volume. Alternatively, a salt solution with an ionic strength of I <0.2 mol / 1 can also be used as the aqueous solution.

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

The period of contact in step (e) with the aqueous solution takes place over a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

In the washing in accordance with step (e), the dry matter in the washing mixture is between 0.1% by weight and 5% by weight, preferably between 0.5% by weight and 3% by weight and particularly preferably between 1% by weight and 2% by weight.

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

Optionally, particles with a grain size of more than 500 μm, more preferably more than 400 μm and most preferably more than 350 μm, can also be separated off during the washing according to step (e). The separation takes place advantageously with a passing machine or a belt press. This removes both coarse-particle constituents of the raw material and insufficiently digested material.

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

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

The organic solvent can also be used as a mixture of the organic solvent and water, this mixture then being more than 50% by volume Has organic solvent and preferably has more than 70% by volume of organic solvent.

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

The washing step in step (g) takes place at a temperature between 40.degree. C. and 75.degree. C., preferably between 50.degree. C. and 70.degree. C. and particularly preferably between 60.degree. C. and 65.degree.

The period of contact with the organic solvent in step (g) takes place over a period of between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

Each washing step with the organic solvent comprises bringing the material into contact with the organic solvent for a certain period of time, followed by the separation of 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 (g), 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 wt% and 5.0 wt%.

The washing with the organic solvent in step (g) is preferably carried out with mechanical agitation of the washing mixture. The washing is preferably carried out in a container with a stirrer.

When washing with the organic solvent in step (g), a device for equalizing the suspension is advantageously used. This device is preferably a ring gear disperser.

According to an advantageous embodiment, the washing with the organic solvent in step (g) takes place in a countercurrent process. In one embodiment, the washing with the organic solvent in step (g) involves partial neutralization by adding NaOH, KOH or Na or K salts.

When washing with the organic solvent in step (g), the material can also be decolorized. This discoloration 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, may be mentioned here as examples.

According to an advantageous embodiment, when washing with an organic solvent at least twice in accordance with step (g), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the water content 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 activated fiber structure does not collapse.

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

According to the optional step (h), the proportion of the solvent can additionally be reduced by bringing the material into contact with water vapor. This is preferably carried out with a stripper, in which the material is brought into contact in countercurrent with water vapor as the stripping gas.

In step (i), the washed material from step (g) or the stripped material from step (h) is dried, the drying comprising vacuum drying and preferably consisting of vacuum drying. In the case of vacuum drying, the washed material is subjected to negative pressure as dry goods, which reduces the boiling point and thus leads to evaporation of the water even at low temperatures. The evaporation heat continuously withdrawn from the dry material is suitably fed from outside until the temperature is constant. Vacuum drying has the effect of lowering the equilibrium vapor pressure, which favors capillary transport. This has been particularly true for the present Apple fiber material has been shown to be advantageous, as this means that the activated, opened fiber structures and thus the rheological properties resulting therefrom are retained. The vacuum drying is preferably carried out at an absolute negative pressure of less than 400 mbar, preferably less than 300 mbar, more preferably less than 250 mbar and particularly preferably less than 200 mbar.

The drying under vacuum in step (i) is expediently carried out at a jacket temperature of between 40.degree. C. and 100.degree. C., preferably between 50.degree. C. and 90.degree. C. and particularly preferably between 60.degree. C. and 80.degree. After drying, the product is expediently cooled to room temperature.

According to an advantageous embodiment, after the drying in step (i), the method additionally comprises a comminution, grinding or sieving step. This is advantageously designed so that as a result 90% of the particles have a grain size of less than 400 μm, preferably a grain size of less than 350 μm and in particular a grain size of less than 300 μm. With this grain size, the fiber is easy to disperse and shows an optimal swelling capacity.

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

In a third aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight suspension, has a flow limit II (rotation) of more than 0.1 Pa, advantageously of more than 0.5 Pa, and particularly advantageously of has more than 1.0 Pa. This pectin-containing apple fiber is preferably obtainable by the process according to the invention or is obtained thereby.

In a fourth aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight suspension, has a flow limit Cross Over II of more than 0.10 Pa, advantageously of more than 0.5 Pa and particularly advantageously of more than 1.0 Pa. This pectin-containing apple fiber is preferably obtainable by the process according to the invention or is obtained thereby.

In a fifth aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight dispersion, has a yield point I (rotation) of more than 5.0 Pa, advantageously more than 6.0 Pa and particularly advantageously more than 7.0 Pa has. This pectin-containing apple fiber is preferably obtainable by the process according to the invention or is obtained thereby.

In a sixth aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight dispersion, has a flow limit I (crossover) of more than 5.0 Pa, advantageously of more than 6.0 Pa and particularly advantageously of more than 7.0 Pa. This pectin-containing apple fiber is preferably obtainable by the process according to the invention or is obtained thereby.

In a seventh aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight suspension, has a dynamic Weißenberg number of more than 4.0, advantageously of more than 5.0 and particularly advantageously of more than 6.0 has. This pectin-containing apple fiber is preferably obtainable by the process according to the invention or is obtained thereby.

In an eighth aspect, the invention provides a pectin-containing apple fiber which, in a 2.5% by weight dispersion, has a dynamic Weißenberg number of more than 6.5, advantageously more than 7.5 and particularly advantageously more than 8.5. This pectin-containing apple fiber is preferably obtainable by the process according to the invention or is obtained thereby.

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

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

To determine the flow limit II (rotation), flow limit II (crossover) and the dynamic Weißenberg number of a 2.5% strength by weight suspension, the apple fiber is in Demineralized water using the method disclosed in the examples suspended as a 2.5% strength by weight solution.

According to an advantageous embodiment, the pectin-containing apple fiber has a strength of more than 50 g, preferably more than 75 g and particularly preferably more than 100 g. For this purpose, the pectin-containing apple fiber is suspended in water as a 6% strength by weight solution.

The pectin-containing apple fiber preferably has a viscosity of more than 100 mPas, preferably more than 200 mPas, and particularly preferably more than 350 mPas, the pectin-containing apple fiber being dispersed in water as a 2.5% by weight solution and the viscosity with a Shear rate of 50 s ^_1 at 20 ° C is measured.

To determine the viscosity, the apple fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% strength by weight solution and the viscosity at 20 ° C and four shear sections (first and third section = constant profile; second and fourth section = linear ramp ; Measurement in each case at a shear rate of 50 s ¹ ) determined (rheometer; Physica MCR 101, measuring body CC25 (corresponds to Z3 DIN, Anton Paar, Graz, Austria). An apple fiber containing pectin with this high viscosity has the advantage that for the Thickening of the end product requires smaller amounts of fiber, which also gives the fiber a creamy texture.

The pectin-containing apple 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 more than 27.0 g / g. Such an advantageously high water-binding capacity leads to a high viscosity and via this then also to a lower fiber consumption with a creamy texture.

According to one embodiment, the pectin-containing apple fiber has a moisture content of less than 15%, preferably less than 8% and particularly preferably less than 6%.

It is also preferred that the pectin-containing apple fiber in 1.0% aqueous solution has a pH of 3.5 to 5.0 and preferably of 4.0 to 4.6. The pectin-containing apple fiber advantageously has a grain size in which at least 90% of the particles are smaller than 400 μm, preferably smaller than 350 μm and in particular smaller than 300 μm.

According to an advantageous embodiment, the pectin-containing apple fiber has a brightness value L *> 60, preferably L *> 61 and particularly preferably L *> 62.

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

The activated apple fiber according to the invention is preferably in powder form. This has the advantage that this results in a formulation with a 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 apple fiber according to the invention, which, in contrast to modified starches, does not tend to form lumps when stirred into liquids.

Due to the acidic extraction step, the pectin content of the apple fiber has been greatly reduced so that the pectin-containing apple fiber has less than 10% by weight, preferably less than 8% by weight and particularly preferably less than 6% by weight of water-soluble pectin. The activated, pectin-containing apple fiber advantageously has a water-soluble pectin content of between 2% by weight and 8% by weight and particularly preferably between 2 and 6% by weight. The content of water-soluble pectin in this apple 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, 9% by weight or 9.5% by weight.

This residual pectin is highly esterified pectin. According to the invention, a highly esterified pectin is understood to mean a pectin which has a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin, which are present in esterified form, e.g. as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

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

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

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

Definitions

An apple fiber according to the application is a component consisting mainly of fibers, which is isolated from a non-lignified plant cell wall of an apple and consists mainly of cellulose. The term fiber is in a certain sense a misnomer, because macroscopically the apple fibers do not appear as fibers, but rather represent a powdery product. Other components of apple fiber include hemicellulose and pectin.

According to the invention, an apple is defined as the fruit of the cultivated apple (Malus domesticä).

An activated apple fiber according to the present application is defined, to distinguish it from an activatable (and thus only partially activated) apple fiber, by the yield point of the fiber in a 2.5% dispersion or by the viscosity. An activated apple fiber is characterized in that it has a flow limit I (rotation) of more than 5.0 Pa or a flow limit I (crossover) of more than 5.0.

A pectin according to the application is defined as a vegetable polysaccharide which, as a polyuronide, consists essentially 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 carboxyl groups in the galacturonic acid units of the pectin, which are present in esterified form, for example as methyl esters. According to the invention, a highly esterified pectin is understood to mean a pectin which has a degree of esterification of at least 50%. A low methylester pectin, on the other hand, has a degree of esterification of less than 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin, which are present in esterified form, for example as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

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

All features disclosed in the application documents are claimed as essential to the invention, provided that they are new to the state of the art, 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 numerical information 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 apparent from the respective context or it is obvious or technically imperative for a person skilled in the art that only "exactly one ...", "exactly two ..." etc. . can be meant.

Further advantages, special features and expedient developments of the invention emerge from the subclaims and the following illustration of preferred exemplary embodiments on the basis of the figures.

The embodiments shown here only represent examples of the present invention and must therefore not be understood as restrictive. Alternative embodiments contemplated by those skilled in the art are likewise encompassed by the scope of the present invention.

Embodiments

1. Description of the manufacturing process based on a rough flow diagram In FIG. 1, a method according to the invention for producing the apple fiber is shown schematically as a flow diagram. Starting from the apple pomace 10, the pomace is digested by incubation in an acidic solution at 70 ° to 80 ° C. by hydrolysis 20. The material as an aqueous suspension is then subjected to a single or multi-stage separation step 30 for separating coarse particles, this finally including separation of the material thus obtained, freed from coarse particles, from the aqueous suspension (also part of step 30). In the case of a multi-stage separation of coarse particles, this is preferably done with sieve drums of different sieve mesh sizes. In step 40, the material freed from coarse particles is washed with water and the washing liquid is separated off by means of solid-liquid separation. Two alcohol washing steps 50 and 70 with subsequent solid-liquid separation 60 and 80 are then carried out. In the optional step 90, residual alcohol present can be removed by blowing in steam. Finally, in step 100, the fibers are gently dried by means of vacuum drying in order to then obtain the apple fibers 110 according to the invention.

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

Measuring principle:

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

Shear stresses that are below the yield point only cause elastic deformation, which only leads to flow at shear stresses above the yield point. In this determination, this is recorded by measurement technology when a specified minimum shear rate T is exceeded. According to the present method, the yield point t ₀ [Pa] is exceeded at the shear rate T> 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 (fluted measuring cup)

Number of measuring sections: 3 Measuring temperature: 20 ° C Measurement parameters:

1st section (resting phase):

Section settings: - Default value: constant shear stress OPa

- Section duration: 180 s

- Temperature: 20 ° C

Section 2 (determination of the yield point)

Section settings: - Default value: Shear stress 0.1-80 Pa (log)

- Section duration: 180 s

- Temperature: 20 ° C

Evaluation:

The yield point x ₀ (unit [Pa] is read off in Section 2 and is the shear stress (unit: [Pa]) at which the shear rate is T <0.10 s ^_1 for the last time.

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

The flow limit II (rotation) was measured using a fiber suspension (simply stirring in the fiber with a spoon = corresponds to a fiber that is not additionally activated) and is also referred to in the context of the invention as “flow limit II (rotation)”. The flow limit was also measured using a fiber dispersion (stirred in under the action of high shear forces; e.g. with Ultra Turrax = corresponds to an additionally activated fiber) and is also referred to in the context of the invention as "flow limit I (rotation)".

3. Test method for determining the flow limit (oscillation measurement)

Measuring principle:

This flow limit 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. The substance behaves like an elastic solid below the flow limit, that is, the elastic components (G ') lie above the viscous components (G "), while when the flow limit is exceeded, the viscous components of the sample increase and the elastic components decrease.

By definition, the flow limit for the amplitude is exceeded when there are as many viscous as elastic components (crossover), the associated shear stress is the corresponding measured value.

Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101)

Measuring system: Z3 DIN or CC25

Measuring cup: CC 27 P06 (fluted measuring cup)

Measurement parameters:

Section settings: - Amplitude specifications: Deformation 0.01 1000%

deformation

- Frequency: 1.0 Hz

- Temperature: 20 ° C

Evaluation:

With the help of the Rheoplus rheometer software, the shear stress at the crossover is evaluated after the linear viscoelastic range (i.e. G ‘= G”) has been exceeded.

The flow limit measured with the oscillation method is also referred to as the "flow limit crossover".

The flow limit crossover was measured using a fiber suspension (simply stirring in the fiber with a spoon = corresponds to a fiber that is not additionally activated) and is also referred to in the context of the invention as “flow limit II (crossover)”. The flow limit was also measured using a fiber dispersion (stirred in under the action of high shear forces; e.g. with Ultra Turrax = corresponds to an additionally activated fiber) and is also referred to in the context of the invention as "flow limit I (crossover)".

Measurement results and their meaning: Looking at the flow limit for the fiber suspension according to the invention stirred in with a spoon (corresponding to a fiber dispersion not additionally activated) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an additionally activated fiber), one can make a statement about the advantages / necessity of activation meeting. The measurement results are summarized in the following table. As expected, the flow limit increases in each case as a result of the seer activation in the dispersion. Due to the relatively low yield point of the fiber suspension with x ₀ II = 0.1 Pa, activation of the fiber is necessary for full implementation of the fiber properties.

4. Test method for determining the dynamic Weißenberg number

Measuring principle and meaning of the dynamic Weißenberg number:

The dynamic Weißenberg number W '(Windhab E, Maier T, Lebensmitteltechnik 1990, 44: 185f) is a derived quantity in which the elastic components (G') determined in the oscillation test in the linear viscoelastic range with the viscous components (G “) ins Ratio can be set:

With the dynamic Weißenberg number one obtains a quantity that correlates particularly well with the sensory perception of the 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 components. The creamy texture typical of fibers is achieved if the W ‘values are in the range of approx. 6 - 8; if the values are lower, the sample is assessed as watery (less 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 (fluted measuring cup)

Measurement parameters:

Section settings: - Amplitude specifications: Deformation 0.01 - 1000% (log)

- Frequency: 1.0 Hz

- Temperature: 20 ° C

Evaluation:

The phase shift angle d is read in the linear viscoelastic range. The dynamic Weißenberg number W is then calculated using the following formula:

Measurement results and their meaning:

Looking at the dynamic Weißenberg number W for the fiber suspension according to the invention stirred in with a spoon (corresponding to a fiber dispersion not additionally activated) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an additionally activated fiber), one can make a statement about the texture and above meet beyond the need for activation. The measurement results are summarized in the following table. The apple fiber according to the invention with the W values of 5.0 in the suspension is in the suboptimal range only as a dispersion with W = 9.2 in the ideal range and thus only has an optimal texture in dispersed form. The results of the dynamic Weissenberg number show that activation of the fiber is necessary for the desired creamy texture.

5. Test method to determine strength

Execution: The firmness of the apple fiber is determined in a suspension with a fiber concentration of 6% by weight. 150 ml of distilled water are placed in a beaker. Then, using a spoon, stir 9.0 g of apple fibers into the water without lumps. This fiber-water mixture is left to stand for 20 minutes to swell. The suspension is transferred to a vessel (0 90 mm). The strength is then measured using the following method.

Measuring device: Texture Analyzer TA-XT 2 (Stahle Micro Systems, Godalming, UK)

Test method / option: measurement of the force in the direction of pressure / simple test

Parameter:

- Test speed: 1.0 mm / s

- Travel: 15.0 mm

Measuring tools: - P / 50

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

6. Test method for determining the grain size

Measuring principle:

In a screening machine, a set of screens, the mesh size of which always increases from the lower screen to the upper one, 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 larger diameter than the mesh size remain on the sieve; the finer particles fall through to the next sieve. The proportion of the sample on the various sieves is weighed out and given as a percentage.

Execution:

The sample is weighed in exactly to two places after the decimal point. The sieves are provided with sieve aids and built on top of each other with increasing mesh size. The sample is quantitatively transferred to the top sieve, the sieves are clamped and the sieving process takes place according to defined parameters. The individual sieves are weighed with a sample and a sieve aid and empty with a sieve aid. If only one 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 corresponding mesh size is used. Measurement specifications: te) Sample amount:

Sieving aids: 2 per sieve bottom

Sieving machine: AS 200 digit, Retsch GmbH

Sieve movement: three-dimensional

Oscillation height: 1.5 mm

Sieving time: 15 min

The screen structure consists of the following mesh sizes in pm: 1400, 1180, 1000, 710, 500, 355, 300 followed by the bottom.

The calculation of the grain size is based on the following formula:

Output in q on the sieve x 100

Share per sieve in% = -, - - -

Sample weight in g

7. Production of a 2.5% strength by weight fiber dispersion

Recipe:

2.50 g fiber

97.5 g demineralized water (room temperature)

Litter time: 15 seconds

The respective amount of the. Submitted water (room temperature). The precisely weighed amount of fibrous material is measured with the agitator running (Ultra Turrax) at 8000 rpm. (Level 1) slowly sprinkled directly into the agitator suction. The litter 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. (Level 1) stirred. If the sample is to be used to determine the viscosity or to determine the flow limit I (rotation), flow limit I (crossover) and dynamic Weißenberg number, it is placed in a temperature-controlled water bath at 20 ° C.

To measure the viscosity or determine the flow limit I (rotation), flow limit I (crossover) and dynamic Weißenberg number, the sample is carefully poured into the measuring system of the rheometer after exactly 1 hour and the viscosity measurement is started. If the sample settles, it is carefully stirred with a spoon immediately before filling. 8. Preparation of a 2.5% strength by weight fiber suspension

Recipe:

2.50 g fiber

97.50 g demineralized water (room temperature)

The respective amount of the. Submitted water (room temperature). The precisely weighed amount of fibrous material is slowly sprinkled in with a plastic spoon, stirring constantly. Then the suspension is stirred with the spoon until all fibers are wetted with water. If the sample is to be used to determine the flow limit II (rotation), flow limit II (crossover) and dynamic Weißenberg number, it is placed in a temperature-controlled water bath at 20 ° C.

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

9. Test method for determining the water-binding capacity

Execution:

The sample is allowed to swell with excess water for 24 hours at room temperature. After centrifugation and subsequent decanting of the supernatant, the water-binding capacity can be determined gravimetrically in g H2O / g sample. 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 glass)

Addition of water: 60 ml

Centrifugation: 4000 g

Centrifugation time 10 min 20 minutes after the start of centrifugation (or 10 minutes after 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 H2O / g sample can now be calculated using the following formula:

Sample with bound water (g) - 1.0 g WBV (g H ₂ OZg sampleJ = - ^: -

1.0 g

10. Test method for determining viscosity

Measuring device: Physica MCR series (e.g. MCR 301, MCR 101)

Measuring system: Z3 DIN or CC25

(Note: The measuring systems Z3 DIN and CC25 are identical measuring systems)

Number of sections: 4

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

Measurement parameters:

1st section:

Section settings: - Default value: Shear rate [s ^_1 ]

- Profile: constant

- Value: 0 s- ¹

- Section duration: 60 s

- Temperature: 20 ° C

2nd section:

Section settings: - Default value: Shear rate [s ^_1 ]

- Profile: linear ramp

- Value: 0.1 - 100 s - ¹

- Section duration: 120 s

- Temperature: 20 ° C 3. Section: Section settings: - Default value: Shear rate [s ^_1 ]

- Profile: constant

- Value: 100 s- ¹

- Section duration: 10 s

- Temperature: 20 ° C

4th section:

Section settings: - Default value: Shear rate [s ^_1 ]

- Profile: linear ramp

- Value: 100 - 0.1 s- ¹

- Section duration: 120 s

- Temperature: 20 ° C

Evaluation:

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

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 pectin removed from the ash is not dissolved in the cold, but heated. Isopropanol is used as alcohol instead of ethanol.

12. Test method for determining the fiber content

This method is essentially 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.). Here, only isopropyl alcohol was used instead of ethanol.

13. Test method for determining moisture and dry matter

Principle:

The moisture content of the sample is understood to mean the decrease in mass determined according to defined conditions after drying. The moisture content of the sample is determined by means of infrared drying with the Sartorius MA-45 moisture analyzer (Sartorius, Göttingen, 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 measuring regulations. The samples should be around room temperature for determination. The device automatically specifies the moisture content in percent [% M]. The device automatically specifies the dry matter content in percent [% S].

14. Test method for determining color and brightness

Principle:

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

The hues lie on the outer surface of the color body, the brightness changes on the vertical axis and the degree of saturation runs horizontally. When using the L * a * b * measurement system (i.e. L-star, a-star, b-star), L * stands for the lightness, while a * and b * indicate both the hue and the saturation a * and b * name 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 actuated. A triplicate measurement is carried out for each sample and the mean value is calculated. The device specifies the L *, a *, b * values with two places after the comma.

The embodiments shown here only represent examples of the present invention and must therefore not be understood as restrictive. Alternative embodiments contemplated by those skilled in the art are likewise encompassed by the scope of the present invention. 15. Test method for determining the water-soluble pectin in fiber-containing

rehearse

Measuring principle:

The pectin contained in the fiber-containing samples is converted into the liquid phase by 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 dish. 390 g boiling dist. Water is placed in a beaker and the previously weighed sample is stirred in using the Ultra-Turrax for 1 min at the highest level.

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

The combined centrifugates are added to approx. 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After ¹ hour, filter through a filter cloth and manually squeeze the AIS. The AIS is then placed in about 3 l of isopropanol (98%) in the filter cloth and loosened by hand using gloves. The pressing process is repeated, the AIS is removed quantitatively from the filter cloth, loosened and dried in a drying cabinet at 60 ° C. for 1 hour.

The pressed, dried substance is weighed to the nearest 0.1 g to calculate the alcohol-insoluble substance (AIS).

Calculation: The calculation of the water-soluble pectin based on the fiber-containing sample is based on the following formula, whereby the water-soluble pectin is obtained as an alcohol-insoluble substance (AIS): dried AIS g] x 100 Sample weight in g List of reference symbols:

10 apple tresters

20 hydrolysis (digestion) by incubation in an acidic medium 30 separation of coarse particles (one or more stages) with separation of the purified

Material from the aqueous suspension 40 washing with water and solid-liquid separation 50 1. washing with alcohol

60 Solid-liquid separation 70 2. Washing with alcohol

80 Solid-liquid separation

90 Optional introduction of steam

100 vacuum drying

110 Preserved apple fiber

Claims

1. A method of making a pectin-containing apple fiber, the method comprising:

(a) providing a raw material containing cell wall material of an apple;

(d) separating the material obtained in step (c) and freed from coarse particles from the aqueous suspension;

(e) washing the material separated in step (d) with an aqueous solution;

(f) separating the washed material from step (e) from the aqueous solution;

2. The method according to claim 1, characterized in that the raw material is a residue from the processing of apples and is preferably apple pomace.

3. The method according to claim 1 or 2, characterized in that the raw material is selected from the group consisting of apple peel, core casing, stones and pulp, and is preferably apple pomace.

4. The method according to claim 1 to 3, characterized in that the digestion in step (b) fulfills one or more of the following conditions: i. Using an organic acid such as citric acid; ii. Use of a mineral acid such as sulfuric acid, hydrochloric acid, nitric acid or sulfurous acid, sulfuric acid being preferred; iii. the pH of the suspension is between pH = 0.5 and pH = 4.0, preferably between pH = 1.0 and pH = 3.5 and particularly preferably between pH = 1.5 and pH = 3.0; iv. the incubation takes place at a temperature between 60 ° C and 95 ° C, preferably between 70 ° C and 90 ° C and particularly preferably 75 ° C and 85 ° C; v. the incubation takes place over a period of time between 60 min and 10 h, preferably between 2 h and 6 h; vi. the suspension has a dry mass 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; vii. the suspension is stirred or shaken during the digestion.

5. The method according to any one of the preceding claims, characterized in that the single or multi-stage separation of coarse particles from the digested material in step (c) includes separation of particles with a grain size of more than 1000 μm.

6. The method according to claim 5, characterized in that in the multi-stage separation of coarse particles from the digested material, the separation of ever finer particles takes place in stages.

7. The method according to claim 6, characterized in that it is a two-stage separation with a separation of particles with a grain size of more than 1000 pm in the first stage and a separation of particles with a grain size of more than 500 pm in the second stage, wherein the separation is preferably carried out with a sieve drum, a straining machine or some other type of wet sieving.

8. The method according to any one of the preceding claims, characterized in that the washing of the separated material in step (d) fulfills one or more of the following conditions: i. The aqueous solution is water; ii. The aqueous solution is a salt solution with an ionic strength of I <0.2 mol / 1; iii. The washing takes place 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; iv. The period of contact with the aqueous solution takes place over a period of between 10 minutes and 2 hours, preferably between 30 minutes and 1 hour; v. the dry matter in the washing mixture of between 0.1% and 5%, preferably between 0.5% by weight and 3% by weight, and particularly preferably between 1% by weight and 2% by weight; vi. The washing step is carried out with stirring or shaking.

9. The method according to any one of the preceding claims, characterized in that the separation of the washed material from the aqueous liquid according to step (f) is carried out with the aid of a decanter or a separator.

10. The method according to any one of the preceding claims, characterized in that the washing at least twice with an organic solvent in step (g) fulfills one or more of the following conditions: i. The organic solvent is an alcohol and is preferably selected from the group consisting of methanol, ethanol and isopropanol; ii. The washing step takes place at a temperature between 40 ° C and 75 ° C, preferably between 50 ° C and 70 ° C and particularly preferably 60 ° C and 65 ° C; iii. The period of contact with the organic solvent takes place over a period of between 60 minutes and 10 hours, preferably between 2 hours and 8 hours; iv. Each washing step involves separating the solid residue from the organic solvent, preferably using a decanter or a press; v. the dry matter in the washing solution of between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight and 5.0% by weight .%; vi. the washing is carried out in a container with a stirrer, vii. a device for equalizing the suspension is used in the washing, which is preferably a toothed ring disperser; viii. washing is carried out in a countercurrent process; ix. partial neutralization occurs during washing by adding NaOH, KOH, Na or K salts; x. During washing, the residue is decolorized by adding one or more oxidizing agents, such as, for example, by adding chlorine dioxide and / or hydrogen peroxide.

11. The method according to any one of the preceding claims, characterized in that when washing at least twice with an organic solvent, the final concentration of the organic solvent in the solution increases with each washing step, preferably between 60 to 70% by volume in the first washing step. , in the second washing step is between 70 and 85% by volume and in an optional third washing step between 80 and 90% by volume.

12. The method according to any one of the preceding claims, characterized in that the method, after drying in step (i), additionally comprises a comminution, grinding or sieving step, preferably particles of less than 300 μm being obtained.

13. Pectin-containing apple fiber obtainable by a process according to any one of claims 1 to 12.

14. Pectin-containing apple fiber, characterized in that the pectin-containing apple fiber has one or more of the following theological properties:

A flow limit II (rotation) in the fiber suspension of more than 0.1 Pa, advantageously of 0.5 Pa and particularly advantageously of more than 1.0 Pa; i. A flow limit II (crossover) in the fiber suspension of more than 0.10 Pa, advantageously of 0.5 Pa and particularly advantageously of more than 1.0 Pa; ii. A yield point I (rotation) in the fiber dispersion of more than 5.0 Pa, advantageously of 6.0 Pa and particularly advantageously of more than 7.0 Pa; iii. A flow limit I (crossover) in the fiber dispersion of more than 5.0 Pa, advantageously of 6.0 Pa and particularly advantageously of more than 7.0 Pa; iv. A dynamic Weißenberg number in the fiber suspension of more than 4.0, advantageously of more than 5.0 and particularly advantageously of more than 6.0; v. A dynamic Weißenberg number in the fiber dispersion of more than 6.5, advantageously more than 7.5 and particularly advantageously more than 8.5; wherein the pectin-containing apple fiber is preferably obtained by the process according to one of claims 1 to 12.

15. Pectin-containing apple fiber according to claim 13 or 14, characterized in that the pectin-containing apple fiber has a strength of more than 50 g, preferably more than 75 g and particularly preferably more than 100 g, the pectin-containing apple fiber in water as 6 wt .% solution is suspended.

16. Pectin-containing apple fiber according to claim 13 to 15, characterized in that the pectin-containing apple fiber has a viscosity of more than 100 mPas, preferably more than 200 mPas, and particularly preferably more than 350 mPas, the pectin-containing apple fiber in water than 2.5 Weight% solution is dispersed and the viscosity is ^{measured with a shear rate of 50 s -1} at 20 ° C.

17. Pectin-containing apple fiber according to one of claims 13 to 16, characterized in that the pectin-containing apple fiber 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 in particular preferably of more than 27.0 g / g.

18. Pectin-containing apple fiber according to one of claims 13 to 17, characterized in that the pectin-containing apple fiber has a moisture content of less than 15%, preferably less than 8% and particularly preferably less than 6%.

19. Pectin-containing apple fiber according to one of claims 13 to 18, characterized in that the pectin-containing apple fiber has a pH of 3.5 to 5.0 and preferably from 4.0 to 4.6 in a 1.0% aqueous solution .

20. Pectin-containing apple fiber according to one of claims 13 to 19, characterized in that the pectin-containing apple fiber has a grain size in which at least 90% of the particles are smaller than 400 μm, preferably smaller than 350 μm and particularly preferably smaller than 300 μm .

21. Pectin-containing apple fiber according to one of claims 13 to 20, characterized in that the pectin-containing apple fiber has a brightness value L *> 60, preferably L *> 61 and particularly preferably L *> 62.

22. Pectin-containing apple fiber according to one of claims 13 to 21, characterized in that the pectin-containing apple fiber has a dietary fiber content of 80 to 95%.

23. Pectin-containing apple fiber according to one of claims 13 to 22, characterized in that the pectin-containing apple fiber has less than 10% by weight, preferably less than 8% by weight and particularly preferably less than 6% by weight of water-soluble pectin.

24. Use of the pectin-containing apple fiber according to one of claims 13 to 23 as a thickening agent or structuring agent in a food product, a feed product, a drink, a food supplement, a cosmetic product, a pharmaceutical product or a medical product.

25. Mixture comprising a pectin-containing apple fiber according to one of claims 13 to 23 and a soluble pectin, which can be either a low esterified or a high esterified or low esterified amidated pectin or mixtures thereof.

26. Food product, food supplement, feed product, drink, cosmetic product, pharmaceutical product or medical product produced using the pectin-containing apple fiber according to one of claims 13 to 23.