EP4164409A1 - Utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits - Google Patents

Utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits

Info

Publication number
EP4164409A1
EP4164409A1 EP21733085.1A EP21733085A EP4164409A1 EP 4164409 A1 EP4164409 A1 EP 4164409A1 EP 21733085 A EP21733085 A EP 21733085A EP 4164409 A1 EP4164409 A1 EP 4164409A1
Authority
EP
European Patent Office
Prior art keywords
pectin
activatable
fiber
use according
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP21733085.1A
Other languages
German (de)
English (en)
Inventor
Gerhard F. Fox
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Original Assignee
Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE102020115525.5A external-priority patent/DE102020115525B4/de
Priority claimed from DE102020125049.5A external-priority patent/DE102020125049A1/de
Application filed by Herbstreith und Fox GmbH and Co KG Pektin Fabriken filed Critical Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Publication of EP4164409A1 publication Critical patent/EP4164409A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • C08B37/0048—Processes of extraction from organic materials
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C08L5/06—Pectin; Derivatives thereof

Definitions

  • the present invention relates to the use of an activatable pectin-containing apple fiber for the production of products in the food or non-food area.
  • the invention also relates to products containing the activatable pectin-containing apple fiber.
  • 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 use of fruit fibers such as sugar beet, apple or citrus fibers as dietary fiber 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 fiber such as cellulose and soluble dietary fiber such as pectin and thus ideally result in a health-promoting spectrum of activity.
  • the use of fruit fibers such as citrus fibers or apple fibers can change the functional properties of food products. Fruit fibers are now also used in non-food products.
  • US Pat. No. 5,964,983 teaches the use of a microfibrillar cellulose produced from sugar beet as a thickener for paints or drilling fluids.
  • the process disclosed in US Pat. No. 5,964,983 is very complex, however, because it includes both an acidic / alkaline extraction, followed by an aqueous washing step, pressure homogenization, an ethanolic washing step and drying.
  • the fiber properties change significantly depending on the manufacturing process and thus also determine the usability for optimizing food products or non-food products.
  • the object of the present invention is to improve the prior art or to offer it an alternative.
  • the set object is achieved through the use of an activatable pectin-containing apple fiber for the production of a
  • Product selected from the group comprising food, feed, commodities, animal supplies, hygiene articles, personal care products, cleaning agents, coating agents, care products, explosives, lubricants, coolants, plastic products, textiles, artificial leather, varnish, ink, paints, building materials, composite materials, paper, cardboard boxes, Glue, fertilizers, pharmaceuticals,
  • the activatable pectin-containing apple fiber having a water-soluble pectin content of less than 10% by weight.
  • the activatable pectin-containing apple 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 activatable 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 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.
  • the foods produced with the activatable pectin-containing apple fiber used according to the invention have a natural and unadulterated taste. The aroma is not masked and can be optimally released.
  • the activatable pectin-containing apple fiber used according to the invention is more potent in its effect. In comparison with modified starch, less than half the amount can be used to produce a fatty cream with comparable baking stability.
  • the activatable pectin-containing apple fiber used according to the invention is a natural ingredient with known positive properties.
  • the activatable pectin-containing apple fiber used according to the invention is low-calorie and represents indigestible dietary fiber. Dietary fiber is an important component of human nutrition.
  • 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 activatable pectin-containing apple fiber used according to the invention is usually obtained from residues from the processing of apples, such as apple pomace. This is available in sufficient quantity and offers a sustainable and ecologically sensible source for the activatable pectin-containing apple fiber used according to the invention.
  • the invention relates to the use of an activatable pectin-containing apple fiber in the construction sector, in borehole mining and in the agricultural sector, characterized in that the activatable pectin-containing apple fiber has a water-soluble pectin content of less than 10% by weight.
  • the activatable pectin-containing apple 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 aids, egg substitutes, coating agents, improvers of freeze-thaw stability and improvers of baking stability.
  • the invention relates to the use of an activatable pectin-containing apple fiber.
  • an activatable pectin-containing apple fiber can be obtained from apple pomace, which is broken down by incubating an aqueous apple pomace suspension as the starting material.
  • the digestion in an acidic environment changes the apple parenchyma material present in the marc in several ways.
  • the acidic digestion serves to remove pectin by converting the protopectin into soluble pectin and at the same time activating the fibers by enlarging the inner surface.
  • 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.
  • the activatable pectin-containing apple 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.
  • the polygalacturonic acid chains are linked to one another by complex bonds 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.
  • the apple fiber as stated above, also contains water-soluble pectin, it is also referred to as “pectin-containing apple fiber” in the context of the invention.
  • an activatable pectin-containing apple fiber is used.
  • 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.
  • the activated pectin-containing apple fiber is referred to synonymously as pectin-containing apple fiber in the context of the application.
  • the pectin content of the apple fiber has been greatly reduced so that the activatable 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 activatable 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 the activatable pectin-containing 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 .
  • 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, 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).
  • the activatable pectin-containing apple fiber has a strength of between 5 g and 100 g, preferably between 20 g and 60 g and particularly preferably between 30 and 50 g, the activatable pectin-containing apple fiber as an aqueous suspension with a fiber concentration of 6 Weight% is measured.
  • the activatable pectin-containing apple fiber advantageously has a water-binding capacity of more than 19 g / g, preferably more than 21 g / g, particularly preferably more than 23 g / g.
  • a water-binding capacity of more than 19 g / g, preferably more than 21 g / g, particularly preferably more than 23 g / g.
  • the activatable pectin-containing apple fiber in a 2.5% by weight suspension has a flow limit II (rotation) of 0.1 to 1.0 Pa, advantageously from 0.15 to 0.75 Pa, and particularly advantageously from 0, 25 to 0.5 Pa.
  • the activatable pectin-containing apple fiber correspondingly has a yield point I (rotation) of 0.75 to 3.75 Pa, advantageously from 1.0 to 3.5 Pa and particularly advantageously from 1.25 to 3 , 25 Pa.
  • the activatable pectin-containing apple fiber in a 2.5% by weight suspension has a flow limit II (crossover) of 0.1 to 1.0 Pa, advantageously from 0.15 to 0.75 Pa and particularly advantageously from 0 , 25 to 0.5 Pa.
  • the activatable pectin-containing apple fiber has a flow limit I (crossover) of 0.75 to 4.25 Pa, advantageously from 1.5 to 4.0 Pa and particularly advantageously from 1.75 to 3 , 75 Pa.
  • the activatable pectin-containing apple fiber in a 2.5% by weight suspension has a dynamic Weissenberg number of 3.0 Pa to 7.0 Pa, advantageously from 3.5 Pa to 6.5 Pa and particularly advantageously 4.5 Pa up to 6.0 Pa.
  • the activatable pectin-containing apple fiber in a 2.5% by weight dispersion has a dynamic Weissenberg number 4.0 Pa to 7.5 Pa, advantageously from 4.5 Pa to 7.0 Pa and particularly advantageously from 5.0 Pa to 6.5 Pa.
  • the activatable pectin-containing apple fiber preferably has a viscosity of between 50 to 350 mPas, preferably from 75 to 200 mPas, and particularly preferably from 100 to 150 mPas, the activatable pectin-containing apple fiber being dispersed in water as a 2.5% by weight solution and the viscosity is measured with a shear rate of 50 s -1 at 20 ° C.
  • An activatable pectin-containing apple fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.
  • the activatable pectin-containing apple fiber has a moisture content of less than 15%, preferably less than 10% and particularly preferably less than 8%.
  • the activatable pectin-containing apple fiber in a 1.0% aqueous solution has a pH of 3.5 to 5.0 and preferably of 4.0 to 4.6.
  • the activatable pectin-containing apple fiber advantageously has a grain size in which at least 90% of the particles are smaller than 450 ⁇ m, preferably smaller than 350 ⁇ m and in particular smaller than 250 ⁇ m.
  • the activatable pectin-containing apple fiber has a brightness value L *> 54, preferably L *> 55 and particularly preferably L *> 56.
  • the activatable pectin-containing apple fiber advantageously has a dietary fiber content of 80 to 95%.
  • the activatable pectin-containing apple fiber used 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 by the invention Apple fiber used, which, in contrast to modified starches, does not tend to form lumps when stirred into liquids.
  • the activatable pectin-containing apple fiber is obtainable by a process comprising the following steps:
  • step (d) Separation of the material obtained in step (c) and freed from coarse particles from the aqueous suspension.
  • step (e) washing the material separated in step (d) with an aqueous solution
  • step (f) separating the washed material from step (e) from the aqueous solution
  • step (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;
  • step (i) Drying the material from step (g) or (h) comprising drying at normal pressure to obtain the activatable 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.
  • 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.
  • the activatable pectin-containing apple fiber can be obtained from all cultivated apples known to the person skilled in the art (malus domesticus). Processing residues from apples can advantageously be used here as the starting material. Apple peel, core, stones or pulp or a combination thereof can be used as the starting material. Apple pomace is preferably used as the starting material, that is to say the pressed residues from apples which, in addition to the peel, typically also contain the above-mentioned components.
  • 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 therefore not necessary in the context of the manufacturing process. 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.
  • a shearing step such as, for example, by (high) pressure homogenization
  • the activatable pectin-containing apple fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin.
  • the activatable 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.
  • 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.
  • step (b) the person skilled in the art can use any of the acids or acidic buffer solutions known to him.
  • an organic acid such as citric acid can be used.
  • a mineral acid can also be used.
  • examples include: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Sulfuric acid is preferably used.
  • 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.
  • the liquid does not contain any organic solvent and in particular no alcohol. This is a water-based acidic extraction.
  • step (b) 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 in step (b) takes place in the acidic digestion 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.
  • step (b) takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.
  • the aqueous suspension in step (b) suitably has a dry matter 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 wt%.
  • the aqueous suspension is expediently 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.
  • 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.
  • step (c) it is advantageous that particles with a grain size of more than 1000 ⁇ m are separated off. This removes both coarse-particle impurities from 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, during the separation from the aqueous liquid, the separation of ever finer particles takes place in stages. This means that, for example, in the case of a two-stage separation, 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.
  • a two-stage separation with a separation of particles with a grain size of more than 1000 ⁇ m in the first stage and a separation of particles with a grain size of more than 500 ⁇ m in the second stage is particularly advantageous here.
  • the separation in these two stages is advantageously carried out by means of a sieve drum, a straining machine or some other type of wet sieving.
  • step (d) 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), which is preferably carried out by means of a decanter, the separated material is washed with an aqueous solution in step (e). Remaining water-soluble substances such as 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.
  • aqueous solution is understood to mean the aqueous liquid used for washing in step (e).
  • the mixture of this aqueous solution and the digested material is known as a “washing mixture”.
  • step (e) is advantageously carried out with water as an aqueous solution.
  • deionized water is particularly advantageous here.
  • the aqueous solution consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water.
  • 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.
  • 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.
  • step (e) 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.
  • 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.
  • 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.
  • step (f) 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.
  • step (g) 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 having more than 50% by volume of organic solvent and preferably 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.
  • 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 (g) is preferably carried out with mechanical agitation of the washing mixture.
  • the washing is preferably carried out in a container with a stirrer.
  • a device for equalizing the suspension is advantageously used. This device is preferably a ring gear disperser.
  • the washing with the organic solvent in step (g) takes place in a countercurrent process.
  • the washing with the organic solvent in step (g) involves partial neutralization by adding NaOH, KOH or Na or K salts.
  • the material 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.
  • 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 step of solvent removal and drying and the partially 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.
  • 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.
  • the material is moistened with water before drying according to step (h). This is preferably done by introducing the material into a humidifying screw and spraying it with water.
  • step (i) the washed material from step (g) or the stripped material from step (h) is dried, the drying comprising drying under normal pressure.
  • suitable drying processes are fluidized bed drying, fluidized bed drying, belt dryers, drum dryers or paddle dryers. Fluidized bed drying is particularly preferred here. This has the advantage that the product is loosened and dried, which simplifies the subsequent grinding step.
  • the type of drying avoids damage to the product through local overheating due to the easily metered heat input.
  • step (i) The drying under normal pressure in step (i) is expediently carried out at a temperature of between 50.degree. C. and 130.degree. C., preferably between 60.degree. C. and 120.degree. C. and particularly preferably between 70.degree. C. and 110.degree.
  • the product is expediently cooled to room temperature.
  • the method additionally comprises a comminution, grinding or sieving step.
  • 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 450 ⁇ m, preferably a grain size of less than 350 ⁇ m and in particular a grain size of less than 250 ⁇ m. With this grain size, the fiber is easy to disperse and shows an optimal swelling capacity.
  • the activatable pectin-containing apple fiber used for the use according to the invention and a process for its production are disclosed in the application DE 10 2020 115 525.5.
  • the activatable pectin-containing apple fiber can be used for the production of a foodstuff.
  • the food is advantageously 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, jelly, gummy confectionery, sauce, muesli bars, fruit pieces, fruit snacks, fruit bars, milk substitute drink, milk substitute product , Foam products, 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 for, baking stable fruit preparation Yoghurt, baking stable vegetable preparation, Baking-stable fatty filling, baked goods, pasta and pasta fillings, pasta dishes, potato snacks, cheese and cream cheese preparation, meat substitute product, extru
  • the activatable pectin-containing apple fiber is particularly suitable for textured products.
  • the combination with hydrocolloids and / or functional dietary fibers can be carried out here.
  • the activatable pectin-containing apple fiber can increase stability and, in particular, contribute to stabilizing the cloudiness.
  • the apple fiber can also increase the viscosity here, act as a good emulsifier and lead to an improved release of aromas.
  • the use of the activatable pectin-containing apple fiber can result in the following advantages: increased stability, cloud stabilization, better emulsion formation, full-bodied mouthfeel, texturing, reduced nutritional value, increased creaminess, substitution of melting salts, reduced syneresis, improved spreadability and fat replacement.
  • Selected milk substitute products or milk products are, for example, dessert, yoghurt, yoghurt drink, non-fermented product, fermented drink, fermented product, processed cheese, cream cheese product.
  • the use of the activatable pectin-containing apple fiber can result in the following advantages: slowing down of crystal growth, dimensional stability when heated, improved melting behavior, fat replacement, increased creaminess, full-bodied mouthfeel, nutritional value optimization, improved flavor release.
  • the ice cream or frozen dessert can contain alcohol or be alcohol-free, be fat-free to high-fat, contain insect protein, milk or milk components or even be vegan ice cream free from animal proteins.
  • the ice cream or frozen dessert can also be based on fruit or vegetables.
  • the activatable pectin-containing apple fiber fat substitute, processing aids, process stability, better emulsification and thus a reduction in fat leakage, viscosity enhancement, texturing, nutritional value optimization (e.g. through sugar reduction).
  • the activatable pectin-containing apple fiber texturing, improved gel formation, viscosity adjustment, process optimization, reduction of stickiness and better processing.
  • Examples of corresponding confectionery are: fruit pieces, jelly articles with different Brix contents, fruit-containing jelly articles, vegetable-containing jelly articles, these jelly articles in combination with nuts or nut derivatives, and confectionery fillings.
  • the activatable pectin-containing apple fiber In the case of beverages containing fruit and / or vegetables with potential proportions of other products such as cereals, nuts etc., the following advantages can arise in the use of the activatable pectin-containing apple fiber: increased stability, cloud stabilization, good emulsifiability of juices, full-bodied mouthfeel, texturing and nutritional value reduction .
  • the fruit and / or vegetable drink can cover a wide range in terms of viscosity, from thin to spoonable.
  • you can also use low-sugar, sugar-free or salty drinks. So-called smoothies are preferred here.
  • the activatable pectin-containing apple fiber In the case of fillings that are stable to bake, the following advantages can arise when using the activatable pectin-containing apple fiber: dimensional stability, reduction in syneresis, easy application, better processing.
  • the apple fiber can advantageously be replaced for fillings with a low Brix content of 30-45% dry matter (DM) or even lower.
  • the baking stable fillings can be fillings that contain fruit, vegetables, chocolate, nuts, cereals, cheese or any combination thereof.
  • the activatable pectin-containing apple fiber improved stability of frozen baked goods with regard to loss of volume over the storage time, network stabilization, support of gel formation in the dough and support of gluten network stability.
  • the use of the activatable pectin-containing apple fiber can result in the following advantages: improved dough elasticity, longer freshness, slowing down of retrogradation, reduction of surface stickiness, improved machinability (e.g. with rye and spelled, among others), optimization of break stability, preservation of crispness , Improving the dough yield and reducing the loss of baked goods.
  • the use of the activatable pectin-containing apple fiber can result in optimized adhesion to, for example, cereals, spices or the like. This applies to frozen and non-frozen products.
  • the use of the activatable pectin-containing apple fiber can provide the following advantages: improved dough elasticity, longer freshness, slowing down retrogradation, reduction in surface stickiness, improved machinability, optimization of break stability, preservation of crispness, improvement of the dough yield, reduction of pastry loss.
  • the activatable pectin-containing apple fiber makes a decisive contribution to the increase in viscosity. She also supports the strength network.
  • activatable pectin-containing apple fibers can result in the following advantages: 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.
  • the following advantages can arise in the use of the activatable pectin-containing apple fiber: better dimensional stability, increased water retention, better emulsion formation, advantageous texturing, bite optimization, stabilization of the matrix, improved cohesion.
  • the use of the activatable pectin-containing apple fiber can result in the following advantages: syneresis reduction, advantageous texturing, stabilization, easy application, good dimensional stability, preservation / support of the typical structure.
  • the use of the activatable pectin-containing apple fiber can provide the following advantages: "Sloshing protection” through gelation at the appropriate temperatures, melting at the appropriate temperatures, optimal gelation; Full-bodied mouthfeel, good emulsion formation, stabilization, beneficial texturing.
  • the activatable pectin-containing apple fiber better dimensional stability, increased water retention, better emulsion formation, advantageous texturing, bite optimization, stabilization of the matrix, improved cohesion.
  • the use of the activatable pectin-containing apple fiber can result in the following advantages: Reduction or replacement of added salts (e.g. phosphates), increased water retention, 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).
  • added salts e.g. phosphates
  • activatable pectin-containing apple fibers can result in the following advantages: stabilization with alcohol contents to be defined, good viscosity adjustment, improved emulsification, good water retention, a fuller mouthfeel and increased creaminess.
  • stabilization with alcohol contents to be defined good viscosity adjustment, improved emulsification, good water retention, a fuller mouthfeel and increased creaminess.
  • These products can span a wide range, from spirits like liquors to alcoholic jellies to alcoholic fillings.
  • the activatable pectin-containing apple 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.
  • the following advantages can arise in the use of the activatable pectin-containing apple fiber: good viscosity and malleability, easy swallowing of the food, homogeneous distribution of the active ingredients contained therein.
  • activatable pectin-containing apple fiber can result in the following advantages: good viscosity, increase in fiber content, stabilization, favorable mouthfeel, fat substitute, good texturing, good emulsion formation.
  • the activatable pectin-containing apple fiber used according to the invention can be used as a foaming agent or whipping agent for foam stabilization. So possible advantages are to be enumerated: increased stability, better formation and stability of emulsions, full-bodied mouthfeel, texturing, nutritional value reduction, increased creaminess, improved spreadability, fat substitute, optimized destabilization of the fat agglomerates.
  • Selected products for this use are foamed desserts (milk or non-milk based), cream, Froop® (cream yoghurt coated with fruit puree) and ice cream.
  • the activatable pectin-containing apple fiber used according to the invention can be used as an emulsifier. Possible benefits include: improved gloss, fuller mouthfeel, fat substitute, increased creaminess, no over-emulsification, better formation and stability of emulsions, nutritional optimization, texturing, stabilization and optimization of the flow point.
  • the apple fiber can be used here for emulsions with a wide variety of fat contents: from fat-free emulsions up to 80% fat content.
  • the activatable pectin-containing apple 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 apple fiber used according to the invention can be used as a release agent or flow aid. It forms a protective layer between hygroscopic surfaces. Ease of use is advantageous here.
  • the activatable pectin-containing apple fiber used according to the invention can be used for the production of textile fibers and thus for the production of textiles.
  • the activatable pectin-containing apple fiber can be used to produce a feed.
  • a feed is advantageously selected from the group consisting of starch-rich feed, oily feed, protein-rich feed, extrudate feed, wet feed, binder, bird perch, rodent, fish bait, supplementary feed, feed for special nutritional purposes and diet feed.
  • the activatable pectin-containing apple fiber can be used for the production of animal supplies.
  • the person skilled in the art can use all animal requirements known to him as products.
  • the animal requirement is advantageously an animal litter.
  • the activatable apple fiber can be used to produce a hygiene article.
  • the hygiene article is advantageously selected from the group consisting of wet wipes, diapers, incontinence articles such as protective pants or incontinence pants, sanitary napkins, tampons, panty liners and soft cups.
  • the use of the activatable pectin-containing apple fibers can result in good water binding and good water retention capacity.
  • the activatable pectin-containing apple fiber can be used for the production of a personal care product.
  • the specialist can give him all use known personal care products as products.
  • the body care product is advantageously selected from the group consisting of soap, shower gel, bath additive, skin cream, lotion, gel, suntan lotion, suntan lotion, repellent, shaving foam, shaving soap, epilating cream, toothpaste, dental adhesive, shampoo, hair shaping agent, hair setting agent, hair coloring agent, face make-up up, eye care products, lip care products, nail polish and self-tanning products.
  • activatable pectin-containing apple fibers can result in the following advantages: good abrasiveness, good adhesion, smooth, soft mouthfeel, good emulsion formation, targeted viscosity, stabilization, control of the setting speed.
  • the application of the activatable pectin-containing apple fibers can result in a vitalization, a moisture-stabilizing effect on the skin (delaying drying out) combined with good skin tolerance.
  • the activatable pectin-containing apple fiber can be used to produce a cleaning agent.
  • the cleaning agent is advantageously selected from the group consisting of detergent, gall soap, dishwashing detergent, machine dishwashing detergent, rinse aid, neutral detergent, abrasive detergent, 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").
  • the use of the activatable pectin-containing apple fiber can result in the following advantages: good adhesion to toilet walls, good and stable gel formation, advantageous abrasiveness, good solubility.
  • the activatable pectin-containing apple fiber a good release agent Separation of the functional components and a homogeneous distribution of the abrasive substances and active ingredients.
  • activatable pectin-containing apple fibers can result in the following advantages: as a release agent, good separation of the functional components and homogeneous distribution of abrasive substances and active ingredients, good emulsion formation.
  • the activatable pectin-containing apple fiber can be used to produce a coating agent.
  • a coating agent is advantageously selected from the group consisting of antistatic coating, oleophobic coating and antiblocking coating.
  • the activatable pectin-containing apple fiber can be used to produce an explosive.
  • an explosive the person skilled in the art can use all known explosives as products.
  • the explosive is advantageously a gelatinous explosive.
  • the apple fiber can be used as a release agent in the explosive. It can reduce the hygroscopicity, control gelation and facilitate processing.
  • the activatable pectin-containing apple fiber can be used to produce a lubricant.
  • a lubricant is advantageously selected from the group consisting of liquid lubricant, such as lubricating oil and cooling lubricant, lubricating grease and solid lubricant.
  • the following advantages can arise in the use of the activatable pectin-containing apple fiber: targeted adjustment of viscosity and flow limit, stabilization of the emulsion.
  • the activatable pectin-containing apple fiber can be used to manufacture a plastic product.
  • the plastic product is advantageously an apple fiber-reinforced plastic or a wood-plastic composite (WPC).
  • an alternative plastic product is expediently done by producing a compressed material.
  • a compressed material for example, flower pots, straws or pallets can be produced.
  • the activatable pectin-containing apple fiber can be used to produce a varnish.
  • the varnish is advantageously selected from the group consisting of alkyd resin varnish, oil varnish, cellulose nitrate varnish, bitumen varnish, tar varnish, phenolic resin varnish, urea resin varnish, melamine resin varnish, polyester varnish, epoxy resin varnish, polyurethane resin varnish, acrylic varnish and powder varnish.
  • the activatable pectin-containing apple fiber can be used to produce a paint.
  • a paint is advantageously selected from the group consisting of glaze, oil paint, emulsion paint, lime paint, silicate paint and liquid plaster.
  • activatable pectin-containing apple fibers can be advantageous in the following ways: targeted viscosity adjustment, good emulsion stabilization and adjustment of the flow limit, better material adhesion, better processability, e.g. with regard to paintability or sprayability.
  • the activatable pectin-containing apple fiber can be used to produce a building material.
  • the building material is advantageously selected from the group consisting of construction foam, insulating material, insulating material, concrete, screed, mortar, cement, chemical bonded anchors, chemical bonded anchors, asphalt and whispered asphalt.
  • the addition of the activatable pectin-containing apple fiber to an asphalt mixture leads to the formation of a noise-dampening so-called "whisper asphalt".
  • the addition of the activatable pectin-containing apple fiber to building materials such as concrete, screed, mortar or cement of an asphalt mixture can cause the following: controlled drying, reduction of crack formation, optimized long-term durability and control of setting.
  • activatable pectin-containing apple fiber to an insulating material or insulating material can stabilize the matrix, reduce the heat transfer and the transmission of sound.
  • the activatable pectin-containing apple fiber can stabilize the foam and thus advantageously influence the structure of the matrix.
  • the activatable pectin-containing apple fiber can be used to produce an adhesive.
  • 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, adhesive based on silane-modified polymers, silicone adhesive and paste.
  • the activatable pectin-containing apple fiber can be used to adjust the viscosity and also improve the spreadability.
  • the activatable pectin-containing apple fiber can be used for the production of a medicament.
  • a medicament is advantageously selected from the group consisting of powder, juice, lotion, ointment, cream, gel, tablet and gum article.
  • the use of the activatable pectin-containing apple fiber can result in the following advantages: good viscosity, good malleability, easy swallowing, increased creaminess, homogeneous distribution of the active ingredients, good drying, increased stabilization, good emulsion formation and good skin tolerance.
  • the activatable pectin-containing apple fiber can be used to produce a medical product.
  • a medical product is advantageous selected from the group consisting of wound dressing, first aid bandage, transdermal patch, ostomy product and dental impression compound.
  • the activatable pectin-containing apple fiber can be used to manufacture a battery.
  • a battery is advantageously selected from the group consisting of a primary cell, accumulator and solid-state cell.
  • the activatable pectin-containing apple fiber can be used in the building sector. Use in road and path construction, masonry construction, concrete construction and reinforced concrete construction is advantageous here.
  • the activatable pectin-containing apple fiber can be used in borehole mining. Use as an additive to a drilling fluid or a frac fluid is advantageous here.
  • the activatable pectin-containing apple fiber With a drilling fluid or a frac fluid, the following advantages can arise in the application of the activatable pectin-containing apple fiber: increased viscosity in the "drilling mud" or similar drilling fluids, displacement of the oil by medium with higher viscosity, targeted adjustment of the viscosity, oil binding, good emulsion formation. As a result, the activatable pectin-containing apple fiber can be used as a conveying aid in mining.
  • the activatable pectin-containing apple fiber can be used in the agricultural sector.
  • Use in fertilizers, humectants, soil improvers, plant substrates, flower pots or substrate-compressed extrudates is advantageous here.
  • the activatable pectin-containing apple fiber can be used to produce a fertilizer.
  • the person skilled in the art can hereby use all known Use fertilizers as products.
  • the fertilizer is advantageously a binder for fertilizer cones.
  • the activatable pectin-containing apple fiber can help to keep the active ingredients in suspension and to adjust the viscosity and flow limit in a targeted manner.
  • the activatable pectin-containing apple fiber can serve as a carrier and / or separating agent.
  • the pectin can be released from the fibers and release the nutrients in an orderly manner. Furthermore, it can support the moisture retention.
  • the activatable pectin-containing apple fiber can be used as a reinforcing agent for the production of a composite material.
  • the person skilled in the art can use all known composite materials as products.
  • the activatable pectin-containing apple fiber is used here as a substitute for microplastics for the targeted adjustment of abrasive properties.
  • the activatable pectin-containing apple fiber can be used to treat the surface of the composite materials.
  • the activatable pectin-containing apple fiber can optimize shelf life and lead to improved elasticity.
  • the invention relates to a product selected from the group comprising food, feed, commodities, animal supplies, hygiene articles, personal 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 packaging, adhesive, fertilizer, pharmaceuticals, medical product, battery, the product being characterized in that it comprises the activatable pectin-containing apple fiber used according to the invention.
  • the product has the activatable pectin-containing apple fiber 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.
  • the proportion of the activatable pectin-containing apple 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%,
  • An activatable pectin-containing apple fiber 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.
  • An activatable apple fiber according to the present application is defined to distinguish it from an activated apple fiber by the yield point of the fiber in a 2.5% dispersion or by the viscosity.
  • An activatable apple fiber is thus characterized in that it has a flow limit I (rotation) of between 0.75 and 3.75 Pa or a flow limit I (crossover) of between 0.75 and 4.25 Pa.
  • an apple is defined as the fruit of the cultivated apple (Malus domesticä).
  • a “fatty cream” is to be understood as meaning 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 native smell and taste. Depending on whether the substances are solid or liquid at room temperature, one speaks of edible fat or edible oil.
  • baking stable denotes the behavior of a preparation when using dry heat to show only minimal spreading (ie by a maximum of 25%), as can be determined by the following baking test method.
  • a preparation is used that has a creamy-pasty consistency when cooled before the baking test, such as a chocolate cream, a fruit preparation or a vegetable preparation.
  • a metal ring is placed on a filter paper (Hahnenmühle, Dassel Germany, Type 589/1, DP 5891 090, 0 90 mm) 1 cm high and 60 mm in diameter, filled with the preparation to be tested on the filter paper and smoothed out on the surface of the metal ring.
  • the filter paper coated with the preparation is placed on a baking sheet and baked in a preheated oven (top / bottom heat) at 200 ° C for 10 minutes.
  • the dimensional stability (diameter before baking in relation to diameter after baking) of the preparation is assessed.
  • the diameter of the preparation after baking must not exceed 125% of the diameter of the preparation before baking.
  • a pectin according to the application is defined as a vegetable polysaccharide which, as a polyuronide, consists essentially of ⁇ -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, e.g. as methyl esters.
  • 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, 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).
  • an “instant product” is 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 need to cook during preparation.
  • slaughterhouse in the present application is synonymous with the term seafood and is defined here as all edible marine animals that are not vertebrates. Typical seafood includes mussels and water snails, cuttlefish and squids, prawns, crabs, lobsters and lobsters. Seafood can be caught or farmed.
  • an “extruder product” (synonymous with extrusion product) is a mostly crispy and / or expanded product produced by extrusion, which depending on the type the press nozzles used in the extrusion process can be produced in any desired shape.
  • extruder products are: Snacks such as peanut flakes, breakfast cereals, dry flat breads, pasta, sugar confectionery such as marshmallows and various soy extruder products that are used both as stand-alone products and as ingredients in numerous industrially produced foods.
  • a “smoothie” is a name for a cold mixed drink made from fruit and optionally dairy products, which is freshly prepared or sold as a finished product. In contrast to fruit juices, the whole fruit, and sometimes the peel, is processed in smoothies. 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 achieve a creamy consistency.
  • a “dietary supplement” is defined as a food that is intended to supplement general nutrition and is also a concentrate of nutrients or other substances with a nutritional or physiological effect, alone or in combination, and in dosed form, in particular in the form of capsules, troches, tablets, pills, effervescent tablets and other similar dosage forms, powder sachets, liquid ampoules, bottles with dropper inserts and similar dosage forms of liquids and powders for absorption in small measured quantities.
  • a “functional food” is characterized within the scope of the invention by the fact that, in addition to the pure nutritional and taste value, as a “functional” ingredient it aims to promote and maintain health over 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 are not (like dietary supplements) in the form of tablets, capsules or powder.
  • the biologically active components of functional foods are called nutraceuticals, which are 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 "dietary food” is used within the scope of the invention and in accordance with the German Diet Ordinance as a food for a defined group of people and Defined there for a special nutritional purpose and it also shows a clear difference to foods for general consumption. Dietary foods do not serve the general nutrition of the average population, but a defined group of people, such as people with digestive, resorption and metabolic disorders, people who are "in special physiological circumstances" or healthy infants and young children.
  • the following food groups are, for example, dietary foods: infant formula and follow-on formula, other foods for babies and toddlers (with food), foods with a low or reduced calorific value for weight reduction, foods for special medical purposes (balanced diets), low-sodium foods including dietary salts, that have a low sodium content or are sodium-free, gluten-free foods (without additives), foods for intensive muscle exertion, especially for athletes, foods for people who suffer from a glucose metabolism disorder (diabetics), tube feeding and drinking food.
  • dietary foods infant formula and follow-on formula, other foods for babies and toddlers (with food), foods with a low or reduced calorific value for weight reduction, foods for special medical purposes (balanced diets), low-sodium foods including dietary salts, that have a low sodium content or are sodium-free, gluten-free foods (without additives), foods for intensive muscle exertion, especially for athletes, foods for people who suffer from a glucose metabolism disorder (diabetics), tube feeding and drinking food.
  • tube food refers to food that is liquid and of such a low viscosity that it can be administered via a feeding tube. It is a completely balanced diet for enteral nutrition, which is administered by means of a probe and transfer system by gravity or via a pump system.
  • the standard foods cover the entire human requirement for carbohydrates, fats, proteins, vitamins and trace elements and also contain fiber.
  • a normocaloric standard food has about 1.0 to 1.2 kcal / m L with a water content of 80% to 85%. With a higher energy density, it is a high-calorie standard food with a water content of 64% to 77% lower, which must be taken into account in a liquid balance.
  • dysphagia is used in most cases to refer to any type of swallowing disorder. On closer inspection, however, dysphagia describes painless problems during the swallowing process. These lead to the fact that food or liquid can no longer be transported properly to the stomach. If those affected feel pain, doctors speak of odynophagia. If swallowing is no longer possible at all, patients suffer from so-called aphagia.
  • “Drinking food” (also called liquid food) is, in the context of the present invention, a specially formulated high-energy food in liquid form that is drunk can be. It is used for additional or complete nutrition when the patient can only inadequately or not at all take in solid food.
  • feed is a collective term for all forms of animal feed.
  • the term includes food for all animals kept by humans, such as farm animals, zoo animals, sports animals or pets.
  • Today, feed is specifically tailored to the respective species and intended use. Examples are: high-starch feedstuffs made from high-starch grains, seeds and tubers; Oily feed, protein-rich feed that contains a high content (35-65%) of protein and other feeds that are obtained in nature (e.g. fish meal) or that arise as by-products in industrial production. These include, for example, bran (from the mill), stillage (alcohol production), spent grains (beer production), trester (wine and juice production), molasses and beet pulp from the sugar industry and other leftovers.
  • animal litter refers to materials that are used in animal husbandry to cover the floor in stables and cages and to absorb the excretions of the animals.
  • wound pad is a pad that is placed on external wounds to prevent foreign bodies from entering the wound and to absorb blood and wound exudate.
  • wound dressings can ensure a warm, moist wound climate that promotes healing, reduce pain through the substances they contain, promote wound healing or have an antimicrobial effect.
  • a "consumer article” within the meaning of the present application is an article that is selected from the list consisting of:
  • No. 6 objects that are intended to come into contact with the human body not only temporarily such as clothing, bed linen, masks, wigs, hairpieces, artificial eyelashes, bracelets,
  • a “filter aid” of the invention is a chemically inert substance that physically and mechanically supports 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.
  • an “egg substitute” is 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.
  • the use of a vegetable egg substitute can be associated with easier handling, a cheaper price and a lower risk of food poisoning.
  • a “coating agent” according to the invention is a food additive that protects food against 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 water added during manufacture (ie preventing evaporation) or by adding humidity during storage draws itself. By preventing the finished food from hardening, it acts as a plasticizer. In confectionery, it counteracts the crystallization of sugar.
  • a “fiber” according to the invention is a largely indigestible food component, mostly carbohydrates, which occur predominantly in plant-based foods.
  • fiber is divided into water-soluble (such as pectin) and water-insoluble (such as cellulose). Dietary fiber is an important part of the human diet.
  • the EU regulation on nutritional labeling assigns them a flat-rate calorific value of 8 kJ / g.
  • a “reinforcing fabric” refers to a single fabric of a composite material.
  • the reinforcement material should, according to its designation, ensure the strength and rigidity of the composite and material. In addition to its type, the most important meaning is the shape of the reinforcing material, whether it is present as particles, fibers or layers.
  • Reinforcement materials are understood as meaning, in particular, the organic additives used in plastics that reinforce the plastic matrix. Reinforcement means the improvement of 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” are food additives that swell in water or bind water, that is to say 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 which ensures that the firmness and freshness of a food product is retained after and during processing. To do this, they enter into reactions 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 fruit.
  • a “texturizer” in the sense of the present application is understood to mean a substance that has the ability to give a product a special texture. Texture is understood here to mean the surface properties of food that can be detected in food technology using sensors (tactile and touch senses), in particular the mouthfeel of a product.
  • a “thickener” in the context of the present application is understood to mean a substance that is primarily able to bind water. Withdrawal of unbound water increases the viscosity. From a concentration that is characteristic for each thickener, network effects also occur in addition to this effect, which usually lead to a disproportionate increase in viscosity. Thickeners therefore have the ability to give a product a certain consistency. Thickening as used herein means increased viscosity or strength of the product as a result of using the thickening agent.
  • a “filler” according to the invention is an insoluble additive which, in high content, is added to the base material (the matrix), inter alia. can significantly change the mechanical, electrical or processing properties of materials, and at the same time significantly reduce the proportion of the typically more expensive matrix in the finished product.
  • This is preferably a food additive which is then used as a filler which forms part of the volume of the food without making a significant contribution to its usable energy content. This reduces the actual energy content per volume or per mass of the food.
  • a “carrier material” according to the invention is a substance to which other substances can be attached (physically bound), ie which can “carry” other substances.
  • a pharmaceutical active ingredient or a flavoring which is otherwise difficult to dose, can be bound to a carrier that is easier to dose.
  • the carrier is preferably a technical auxiliary in the food industry, and you can thus transport aromas into the products, the appearance and taste of a food being usually not changed by the carrier itself.
  • technical auxiliaries they do not have to be marked in the list of ingredients, as they do not have any effect even in the end product.
  • an “emulsifier” is understood to mean an auxiliary that serves to mix and stabilize two immiscible liquids, such as oil and water, to form a finely divided mixture, the so-called emulsion.
  • the emulsifier is preferably a food additive.
  • a “release agent” according to the invention is a food additive or technical auxiliary that prevents food from sticking or clumping. So belong Release agents also belong to the substances that increase or maintain the flowability. Release agents, for example, prevent salt from becoming lumpy and sticking loose candy to a single block of sugar. It is used as a technical auxiliary in the industrial processing and production of food.
  • the technical auxiliaries 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 release 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, for example, table salt from clumping together 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 its nature, manageability, aroma or other parameters in a defined manner and thus stabilizing it.
  • a stabilizer can have one or more functions.
  • an “improver of baking stability” is characterized in that a liquid, viscous or cream-like composition to which it is added shows only minimal spreading or flowing after the improver has been added and when dry heat is applied.
  • a “foaming agent” according to the invention is a food additive which ensures that a uniform dispersion of gas in liquid or solid food is formed in a food. Foam concentrates thus ensure that gases are evenly distributed in liquids or solids.
  • 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, for the production of biscuits, chocolate mousse and other desserts.
  • a "quick wound bandage” also known in everyday language as an adhesive plaster or plaster, is a piece of wound pad that is connected with an adhesive tape. It is used to cover small wounds.
  • a “transdermal patch” is a dosage form for the systemic administration of medicinal substances 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 reaches the blood vessel system without being broken down prematurely in the gastrointestinal tract or the liver.
  • a “stoma” is understood to be an artificially created connection between a hollow organ and the surface of the body.
  • Typical examples of a supply with a stoma are the artificial exit of the large intestine (colostomy), the artificial exit of the small intestine (neostomy) and the artificial exit of the bladder (urostomy).
  • Ostomy products (such as, for example, ostomy bags), which collect the stool and / or urine, are used to catch the body excretions. These are bags that are attached to an adhesive surface. This adhesive surface is attached to the stomach around the stoma and sticks to the skin.
  • cleaning agents are consumables that are used to clean a wide variety of items and objects. They effect or support the removal of contamination as a result of use or of 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, dishwasher detergent or rinse aid are used for dishes (cookware, cutlery and cutlery). For surfaces in living and working spaces: neutral cleaners, abrasives (scouring sand) or window cleaning agents.
  • 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.
  • a “lubricant” (also synonymous: lubricant) is a substance that is used for lubrication and is used to reduce friction and wear as well as for cooling, vibration damping, sealing effect and corrosion protection.
  • all lubricants consist of a basic liquid (mostly base oil) as well as from other ingredients, which are called additives.
  • 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 remove heat.
  • a “composite” is a material made up of two or more connected materials that has different material properties than its individual components.
  • the material properties and geometry of the components are important for the properties of the raw materials. In particular, size effects often play a role.
  • paints also called paints or paints
  • a coating material is a "liquid to paste-like coating material that is mainly applied by brushing or rolling".
  • an “adhesive” is understood to mean a non-metallic substance which is able to connect materials through surface 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, adhesive based silane-modified polymers, silicone adhesive.
  • Drilling fluids (also drilling mud or English drilling mud) in the context of the present application are liquids that are pumped through the borehole when drilling. There are two basic types of drilling fluids - water-based and oil-based drilling fluids. Drilling fluids are mainly used to stabilize a borehole, to clean the bottom of the borehole and to remove the drilled soil material (cuttings). In addition, they dissipate the considerable frictional heat generated on the drill bit and thus cool and lubricate it Drilling tool. They also reduce the frictional resistance for drill bits and rotating drill rods and dampen their vibrations.
  • Fracking is a method for creating, widening and stabilizing cracks in the rock of a deposit in the deep subsurface with the aim of increasing the permeability of the deposit rock.
  • gases or liquids contained therein can flow more easily and more consistently to the borehole and can be extracted.
  • a liquid (“fracfluid”) is pressed through a borehole under high pressure of typically several hundred bar into the geological horizon from which it is to be extracted.
  • the Fracfluid is water, which is usually mixed with proppants, such as. B. quartz sand, and thickeners is added.
  • FIG. 1 a process for the production of the activatable pectin-containing apple fiber is shown schematically as a flow diagram.
  • 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).
  • a multi-stage separation of coarse particles this is preferably done with sieve drums of different sieve mesh sizes.
  • 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.
  • step 100 the fibers are finally dried gently by means of fluidized bed drying in order to then obtain the activatable apple fibers 110 used according to the invention.
  • the respective amount of demineralized water (room temperature) is placed in a 250 ml beaker.
  • the precisely weighed amount of apple fiber is 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 2.5g 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, it is placed in a temperature-controlled water bath at 20 ° C.
  • the sample is carefully poured 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.
  • 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 in g H 2 O / g sample can be determined gravimetrically. The pH value in the suspension must be measured and documented.
  • WBV water binding capacity
  • 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 by exceeding a specified minimum shear rate 7. According to the present method, the yield point t 0 [Pa] is exceeded at the shear rate 7> 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)
  • 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”.
  • This yield point also makes a statement about the structural strength and is determined in the oscillation test by keeping the amplitude at constant frequency for so long is increased until the sample is destroyed by the 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.
  • 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)
  • the flow limit measured with the oscillation method is also referred to as the "flow limit crossover".
  • W 'means that the fibers have built up a predominantly elastic structure while a low value for W indicates structures with clearly viscous components.
  • the creamy texture typical of fibers is achieved when the W 'values are in the range of approx. 6 - 8, with lower values the sample is assessed as watery (less thickened).
  • 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)
  • phase shift angle d is read in the linear viscoelastic range.
  • dynamic Weissenberg number W is then calculated using the following formula:
  • 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
  • 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.
  • a set of screens 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, i.e. the sieve 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.
  • the sample is weighed exactly to two decimal places.
  • 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 ⁇ m), then only a sieve with the corresponding mesh size is used.
  • the sieve structure consists of the following mesh sizes in pm: 1400, 1180, 1000, 710, 500, 355, 250 followed by the bottom.
  • Measuring system Z3 DIN or CC25
  • the sample Before the measurement, the sample is tempered for at least 15 minutes at 20 ° C in a water bath.
  • 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).
  • 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. With these three basic properties, the color can be represented three-dimensionally:
  • 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.
  • L * a * b * measurement system i.e. L-star, a-star, b-star
  • L * stands for the lightness
  • 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.
  • 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.
  • 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 pectin contained in the fiber-containing samples is converted into the liquid phase by an aqueous extraction.
  • the pectin is precipitated from the extract as an alcohol insoluble substance (AIS).
  • 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).
  • AIS alcohol-insoluble substance
  • 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, the water-soluble pectin being obtained as an alcohol-insoluble substance (AIS): dried AIS [#] x 100 Sample weight in g

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La présente invention concerne l'utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits dans l'industrie alimentaire et non alimentaire. L'invention concerne en outre des produits qui contiennent la fibre de pomme contenant de la pectine activée.
EP21733085.1A 2020-06-10 2021-06-10 Utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits Pending EP4164409A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102020115525.5A DE102020115525B4 (de) 2020-06-10 2020-06-10 Aktivierbare pektinhaltige Apfelfaser
DE102020125049.5A DE102020125049A1 (de) 2020-09-25 2020-09-25 Verwendung einer aktivierbaren pektinhaltigen Apfelfaser zur Herstellung von Erzeugnissen
PCT/EP2021/065579 WO2021250154A1 (fr) 2020-06-10 2021-06-10 Utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits

Publications (1)

Publication Number Publication Date
EP4164409A1 true EP4164409A1 (fr) 2023-04-19

Family

ID=76502712

Family Applications (1)

Application Number Title Priority Date Filing Date
EP21733085.1A Pending EP4164409A1 (fr) 2020-06-10 2021-06-10 Utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits

Country Status (3)

Country Link
US (1) US20230217982A1 (fr)
EP (1) EP4164409A1 (fr)
WO (1) WO2021250154A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102022102798A1 (de) * 2022-02-07 2023-08-10 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Verwendung einer aktivierbaren, entesterten, pektin-konvertierten Fruchtfaser zur Herstellung einer Kochpökelware

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2730252B1 (fr) 1995-02-08 1997-04-18 Generale Sucriere Sa Cellulose microfibrillee et son procede d'obtention a partir de pulpe de vegetaux a parois primaires, notamment a partir de pulpe de betteraves sucrieres.
DE19943188A1 (de) * 1999-09-09 2001-03-15 Herbstreith & Fox Kg Pektin Fa Verfahren zur Herstellung von Ballaststoffen mit hohem Wasserbindevermögen und deren Anwendung
DE10149076A1 (de) * 2001-10-05 2003-04-17 Vitafood Ag St Gallen Zusammensetzung, Verfahren zu ihrer Herstellung und ihre Verwendung als Lebensmittel oder Nahrungsergänzungsmittel
US9617459B2 (en) * 2012-07-27 2017-04-11 Cellucomp Ltd. Plant derived cellulose compositions for use as drilling muds
RU2516257C1 (ru) * 2012-08-06 2014-05-20 Государственное научное учреждение Северо-Кавказский зональный научно-исследовательский институт садоводства и виноградарства Россельхозакадемии Способ получения порошка из вторичного сырья при переработке яблок
CN107011880B (zh) * 2017-05-22 2018-03-23 任丘市力科节能材料有限公司 一种钻井液用抗高温承压护壁剂及其制备方法、应用

Also Published As

Publication number Publication date
US20230217982A1 (en) 2023-07-13
WO2021250154A1 (fr) 2021-12-16

Similar Documents

Publication Publication Date Title
CA3094101C (fr) Poudre a base d'algues
EP4164410A1 (fr) Utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits
EP4164412A1 (fr) Utilisation d'une fibre d'agrumes activée contenant de la pectine pour la fabrication de produits
WO2021250159A1 (fr) Utilisation d'une fibre d'agrumes activable contenant de la pectine pour la fabrication de produits
US20210337842A1 (en) Seaweed flour
EP4164409A1 (fr) Utilisation d'une fibre de pomme contenant de la pectine activée pour la production de produits
DE102020125049A1 (de) Verwendung einer aktivierbaren pektinhaltigen Apfelfaser zur Herstellung von Erzeugnissen
DE102020125043A1 (de) Verwendung einer aktivierten pektinhaltigen Citrusfaser zur Herstellung von Erzeugnissen
DE102020125841A1 (de) Verwendung einer aktivierbaren, entesterten, pektin-konvertierten Fruchtfaser zur Herstellung von Erzeugnissen
DE102020125054A1 (de) Verwendung einer aktivierten pektinhaltigen Apfelfaser zur Herstellung von Erzeugnissen
EP4192262A1 (fr) Utilisation d'une fibre de fruit désestérifiée, activable, pour la production de produits
DE102020125051A1 (de) Verwendung einer aktivierbaren pektinhaltigen Citrusfaser zur Herstellung von Erzeugnissen
DE102020125034A1 (de) Verwendung einer aktivierbaren, entesterten Fruchtfaser zur Herstellung von Erzeugnissen
EP4192264A1 (fr) Utilisation d'une fibre de fruit activable, désestérifiée, à pectine modifiée, pour fabriquer des produits
WO2022018184A1 (fr) Utilisation d'une fibre de carotte activée pour la production de produits
DE102020125835A1 (de) Verwendung einer aktivierten Karottenfaser zur Herstellung von Erzeugnissen
CA3151282A1 (fr) Composition a base d'algues
JPH03272664A (ja) 整腸用組成物
Kpodo Okra Polysaccharides-Food, Non-Food and Medicinal Applications

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20230110

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)