EP4192264A1 - Utilisation d'une fibre de fruit activable, désestérifiée, à pectine modifiée, pour fabriquer des produits - Google Patents

Utilisation d'une fibre de fruit activable, désestérifiée, à pectine modifiée, pour fabriquer des produits

Info

Publication number
EP4192264A1
EP4192264A1 EP21763240.5A EP21763240A EP4192264A1 EP 4192264 A1 EP4192264 A1 EP 4192264A1 EP 21763240 A EP21763240 A EP 21763240A EP 4192264 A1 EP4192264 A1 EP 4192264A1
Authority
EP
European Patent Office
Prior art keywords
fiber
pectin
fruit
activatable
esterified
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
EP21763240.5A
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 DE102020120606.2A external-priority patent/DE102020120606B4/de
Priority claimed from DE102020125841.0A external-priority patent/DE102020125841A1/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 EP4192264A1 publication Critical patent/EP4192264A1/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
    • 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
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • 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
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/24—Cellulose or derivatives thereof
    • 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
    • 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
    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01C—CHEMICAL OR BIOLOGICAL TREATMENT OF NATURAL FILAMENTARY OR FIBROUS MATERIAL TO OBTAIN FILAMENTS OR FIBRES FOR SPINNING; CARBONISING RAGS TO RECOVER ANIMAL FIBRES
    • D01C1/00—Treatment of vegetable material
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2205/00—Polymer mixtures characterised by other features
    • C08L2205/14—Polymer mixtures characterised by other features containing polymeric additives characterised by shape
    • C08L2205/16—Fibres; Fibrils

Definitions

  • the present invention relates to the use of an activatable, de-esterified, pectin-converted fruit fiber for the production of products in the food or non-food sector.
  • the invention also relates to products containing the activatable, de-esterified, pectin-converted fruit fiber.
  • Dietary fibers are largely indigestible food components, mostly carbohydrates, which are mainly found in plant foods.
  • dietary fiber is divided into water-soluble dietary fiber such as pectin and water-insoluble dietary fiber such as cellulose. Fiber is considered an important part of human nutrition.
  • the consumption of dietary fiber is considered to be good for your health.
  • the use of fruit fibres, such as sugar beet, apple or citrus fibres, as roughage in the production of food is becoming increasingly important.
  • the fruit fibers are a mixture of insoluble dietary fibers such as cellulose and soluble dietary fibers such as pectin and thus ideally result in a health-promoting spectrum of effects.
  • the functional properties of food products can be changed by using fruit fibers such as citrus fibers or apple fibers. Fruit fibers are now also used in non-food products.
  • US Pat. No. 5,964,983 teaches the use of a microfibrillar cellulose produced from sugar beets as a thickening agent for paints or drilling fluids.
  • the process disclosed in US Pat. No. 5,964,983 is very complex because it includes both an acidic/alkaline extraction, followed by an aqueous washing step, pressure homogenization, an ethanolic washing step and drying.
  • 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 an alternative to it.
  • the stated object is achieved through the use of an activatable, de-esterified, pectin-converted fruit fiber for the production of a product, the product being selected from the group comprising food, animal feed, consumer goods, pet supplies, hygiene articles, personal care products, Detergents, coating agents, care products, explosives, lubricants, coolants, plastic products, textiles, imitation leather, varnish, ink, paints, building materials, composite materials, paper, cardboard boxes, adhesives, fertilizers, medicines, medical devices, batteries dissolved, with the activatable, de-esterified, pectin-converted Fruit fiber has a water-soluble pectin content of 5 to 35% by weight.
  • the activatable, deesterified, pectin-converted fruit fiber is preferably an activatable, deesterified, pectin-converted citrus fiber or an activatable, deesterified, pectin-converted apple fiber.
  • the activatable, de-esterified, pectin-converted fruit fiber advantageously has a water-soluble pectin content of from 10% to 35% by weight, and more preferably from 15 to 30% by weight.
  • the content of water-soluble pectin in the activatable pectin-containing citrus fiber can be, for example, 11% by weight, 12% by weight, 13% by weight, 14% by weight, 15% by weight, 16% by weight, 17% by weight, 18% by weight, 19% by weight, 20% by weight %, 21 wt%, 22 wt%, 23 wt%, 24 wt%, 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt%, wt%, 33 wt% % or 34% by weight.
  • fibers are fibers that can be activated, which have a satisfactory strength due to the partial activation in the manufacturing process.
  • the user has to apply additional shearing forces. It is therefore a matter of partially activated fibers, which can, however, be further activated.
  • partially activated fibers is therefore synonymous in the context of the present application with the term “activatable fibers”.
  • the activatable, de-esterified, pectin-converted fruit fiber used according to the invention is more potent in its effect. Compared to modified starch, less than half the amount can be used to produce a fatty cream with comparable baking stability.
  • the activatable de-esterified, pectin-converted fruit fiber e.g. water-soluble pectin content approx. 35% by weight in the case of citrus fiber and 22% by weight in the case of apple fibre
  • low-esterified fruit fiber obtained by the process described here is also referred to as “deesterified fruit fibre” for short within the scope of the invention. or in individual cases specifically referred to as “deesterified apple fibre” or "deesterified citrus fibre”.
  • the fruit fibers produced using this method have good rheological properties.
  • the fibers used according to the invention can easily be rehydrated in calcium-free water and the advantageous rheological properties are retained even after rehydration.
  • the activatable, de-esterified, pectin-converted fruit fibers are obtained from fruits and are therefore natural ingredients with well-known positive properties.
  • Plant processing residues such as apple pomace or citrus pomace can be used as raw materials in the manufacturing process described below. These processing residues are inexpensive, are available in sufficient quantities and provide a sustainable and ecologically sound source of the fruit fibers that can be used in accordance with the invention.
  • the invention in a second aspect, relates to the use of an activatable, deesterified, pectin-converted fruit fiber in the construction sector, in well mining and in agriculture, the activatable, deesterified, pectin-converted fruit fiber having a water-soluble pectin content of 5 to 35% by weight.
  • the activatable, de-esterified, pectin-converted fruit fiber is preferably a de-esterified citrus fiber or a de-esterified apple fiber.
  • the activatable, deesterified, pectin-converted fruit 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 , fortifier, humectant, filter aid, egg replacer, glazing agent, freeze-thaw stability improver and baking stability improver.
  • the invention relates to the use of an activatable, de-esterified, pectin-converted fruit fiber.
  • an activatable, de-esterified, pectin-converted fruit fiber can be obtained from pomace, such as apple or citrus pomace, which is digested by incubating an aqueous suspension of citrus or apple pomace as the starting material.
  • the activatable, de-esterified, pectin-converted fruit fiber is preferably an activatable, de-esterified, pectin-converted citrus fiber or an activatable, de-esterified, pectin-converted apple fiber.
  • the deesterified citrus fiber The deesterified citrus fiber
  • the activatable, de-esterified, pectin-converted citrus fiber used according to the invention has a water-soluble pectin content of 10 to 35% by weight, the pectin having a degree of esterification of less than 50% and thus being a low ester pectin.
  • this activatable pectin-containing, low-esterified citrus fiber is also referred to as “deesterified citrus fiber”.
  • This de-esterified citrus fiber is preferably obtainable or obtained by the process described herein.
  • the de-esterified citrus fiber used according to the invention advantageously has a water-soluble pectin content of between 10% and 35% by weight and more preferably between 15 and 30% by weight.
  • the content of water-soluble pectin in the activatable pectin-containing citrus fiber can be, for example, 10% by weight, 11% by weight, 12% by weight, 13% by weight, 14% by weight, 15% by weight, 16% by weight, 17% by weight, 18% by weight, 19% by weight %, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30% by weight.
  • the de-esterified citrus fiber has advantageous properties in terms of texturing and viscosification behavior, which can be read from the yield point and the dynamic Weissenberg number. Accordingly, the de-esterified citrus fiber may exhibit one or more of the following yield point and dynamic Weissenberg number characteristics, and advantageously exhibit all of these characteristics.
  • the deesterified citrus fiber in a 2.5% strength by weight aqueous suspension has a yield point II (rotation) of greater than 0.1 Pa, advantageously greater than 0.6 Pa, and particularly advantageously 1.0 Pa.
  • the de-esterified citrus fiber in a 2.5% by weight aqueous suspension has a yield point II (crossover) of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa.
  • the deesterified citrus fiber in a 2.5% strength by weight aqueous dispersion, can have a yield point i (rotation) of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa.
  • the deesterified citrus fiber in a 2.5% strength by weight aqueous dispersion has a yield point I (crossover) of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa.
  • the de-esterified citrus fiber in a 2.5% by weight aqueous suspension has a dynamic Weissenberg number of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0.
  • the de-esterified citrus fiber in a 2.5% by weight aqueous dispersion has a dynamic Weissenberg number greater than 6.0, advantageously greater than 7.0 and most advantageously greater than 8.5.
  • the features of the above-described characteristics with regard to yield point and dynamic Weissenberg number can optionally also be combined in any permutation.
  • the deesterified citrus fiber used according to the invention can have all the characteristics in terms of yield point and dynamic Weissenberg number, with this deesterified citrus fiber preferably being obtainable by the present process or being obtained thereby.
  • the deesterified citrus fiber is prepared as a 2.5% by weight aqueous solution according to the method disclosed in the examples dispersed, the measurement takes place after 1 h at 20°C.
  • the deesterified citrus fiber is prepared as a 2.5% by weight aqueous solution according to the method disclosed in the examples suspended, the measurement takes place after 1 h at 20°C.
  • the deesterified citrus fiber has a strength of more than 100 g, preferably more than 125 g and particularly preferably more than 150 g in an aqueous 4% strength by weight suspension.
  • the de-esterified citrus fiber in a composition with 22° Brix and 2.5% by weight fiber concentration has a breaking strength of 50 HPE or greater, advantageously greater than 150 HPE and even more advantageously greater than 250 HPE.
  • the comparatively high breaking strength is due to the low methylester pectin.
  • the breaking strength for 2.5% by weight fiber concentration at 22°Brix can be 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220 , 230, 240, 250, 270, 300 or 400 HPE.
  • the deesterified citrus fiber in a composition with 40° Brix and 2.5% by weight fiber concentration has a breaking strength of 250 HPE or greater, advantageously greater than 500 HPE and even more advantageously greater than 700 HPE.
  • the comparatively high breaking strength is due to the low methylester pectin.
  • the breaking strength for 2.5% by weight fiber concentration at 40° Brix can be, for example, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 800, 900 or 1000 HPE.
  • the term “breaking strength” is a measure of the strength of a gel which is produced with saccharose in a buffer solution at pH approx. 3.0 and forms at 22°Brix or 40°Brix.
  • the breaking strength is determined after cooling in a water bath at 20° C. for two hours.
  • the breaking strength is determined using the Herbstreith pectinometer Mark IV or a corresponding predecessor model.
  • the method used is referred to below as the breaking strength test, the measured value as breaking strength, the unit of measurement are Herbstreith Pectinometer Units (HPE).
  • the de-esterified citrus fiber has a viscosity of between greater than 300 mPas, preferably greater than 400 mPas, and more preferably greater than 500 mPas, the de-esterified citrus fiber being dispersed in water as a 2.5% by weight solution and having a shear rate viscosity of 50 s -1 at 20°C is measured.
  • the de-esterified citrus fiber may have a viscosity of 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975 or 1000 mPas.
  • a de-esterified citrus fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the end product.
  • the fiber also creates a creamy texture.
  • the de-esterified citrus fiber advantageously has a water-binding capacity of more than 22 g/g, preferably more than 24 g/g, particularly preferably more than 26 g/g.
  • a water-binding capacity of more than 22 g/g, preferably more than 24 g/g, particularly preferably more than 26 g/g.
  • the de-esterified citrus fiber has a moisture content of less than 15%, preferably less than 10%, and more preferably less than 8%.
  • the de-esterified citrus fiber has a pH of from 3.0 to 7.0 and preferably from 4.0 to 6.0 in a 1.0% by weight aqueous suspension.
  • the de-esterified citrus fiber advantageously has a particle 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 deesterified citrus fiber has a lightness value of L*>84, preferably L*>86 and particularly preferably L*>88.
  • the citrus fibers are thus almost colorless and do not lead to significant discoloration of the products when used in food products .
  • the de-esterified citrus fiber has a dietary fiber content of 80 to 95%.
  • the pectin of the citrus fiber Due to the acidic digestion, the pectin of the citrus fiber has been altered to convert the insoluble protopectin to soluble pectin, so that the deesterified citrus fiber has about 35% or less by weight of the water-soluble pectin.
  • a low-esterified pectin is understood to mean a pectin which has a degree of esterification of less than 50%.
  • the degree of esterification describes the percentage of the carboxyl groups in the galacturonic acid units of the pectin which are present in the esterified form, e.g. as methyl ester.
  • the degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives). The combination of depectinization and deesterification thus gives the citrus fiber that can be used according to the invention, which is referred to as “deesterified citrus fiber” in the context of the invention.
  • the activatable, deesterified, pectin-converted apple fiber used in the present invention has a pectin content of 5% by weight or more, the pectin having a degree of esterification of less than 50% and thus being a low ester pectin.
  • This activatable, pectin-containing, low-esterified apple fiber is also referred to as "deesterified apple fiber" for short within the scope of the invention.
  • This de-esterified apple fiber is preferably obtainable or obtained by the process herein.
  • the de-esterified apple fiber advantageously has a water-soluble pectin content of from 5% to 22% by weight and more preferably from 8% to 15% by weight.
  • water-soluble pectin in the deesterified apple fiber may contain 8%, 9%, 10%, 11%, 12%, 13%, 14%, 16%, 17%, 18%, 19%, 17%, 18%, 19%, %, 20%, 21% or 22% by weight.
  • the deesterified apple fiber has advantageous properties in terms of texturing and viscosification behavior, which can be read from the yield point and the dynamic Weissenberg number. Accordingly, the de-esterified apple fiber may exhibit one or more of the following yield point and dynamic Weissenberg number characteristics, and advantageously exhibit all of these characteristics.
  • the de-esterified apple fiber in a 2.5% by weight aqueous suspension has a yield point II (rotation) of greater than 0.1 Pa, advantageously greater than 0.6 Pa, and particularly advantageously greater than 1.0 Pa.
  • the de-esterified apple fiber in a 2.5% by weight aqueous suspension has a yield point II (Cross Over) of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa.
  • the de-esterified apple fiber in a 2.5% by weight aqueous dispersion, can have a yield point i (rotation) of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa.
  • the de-esterified apple fiber in a 2.5% by weight aqueous dispersion has a yield point I (Cross Over) of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa.
  • the de-esterified apple fiber in a 2.5% by weight aqueous suspension has a dynamic Weissenberg number of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0.
  • the de-esterified apple fiber in a 2.5% by weight aqueous dispersion has a dynamic Weissenberg number greater than 6.0, advantageously greater than 7.0 and most advantageously greater than 8.5.
  • the de-esterified apple fiber For the de-esterified apple fiber, the features of the above-described characteristics with regard to yield point and dynamic Weissenberg number can optionally also be combined in any permutation.
  • the de-esterified apple fiber that can be used according to the invention can have all the characteristics in terms of yield point and dynamic Weissenberg number, with these de-esterified apple fiber is preferably obtainable or obtained by the process described herein.
  • the deesterified apple fiber is prepared as a 2.5% by weight aqueous solution according to the method disclosed in the examples dispersed, the measurement takes place after 1 h at 20°C.
  • the deesterified apple fiber is prepared as a 2.5% by weight aqueous solution according to the method disclosed in the examples suspended, the measurement takes place after 1 h at 20°C.
  • the de-esterified apple fiber has a strength of more than 100 g, preferably more than 125 g and particularly preferably more than 150 g in an aqueous 4% strength by weight suspension.
  • the deesterified apple fiber in a composition with 22°Brix and 2.5% by weight fiber concentration has a breaking strength of 50 HPE to 200 HPE, advantageously from 80 HPE to 170 HPE and more advantageously from 110 HPE to 150 HPE.
  • the comparatively high breaking strength is due to the low methylester pectin.
  • the breaking strength for 2.5% by weight fiber concentration at 22°Brix can be 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165 , 170, 175, 180, 185, 190, 195 or 200 HPE.
  • the de-esterified apple fiber in a composition with 40°Brix and 2.5% by weight fiber concentration, has a breaking strength of 180 HPE to 380 HPE, advantageously from 230 HPE to 330 HPE and more advantageously from 250 HPE to 300 HPE.
  • the comparatively high breaking strength is due to the low methylester pectin.
  • the breaking strength for 2.5% by weight fiber concentration at 40° Brix can be, for example, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, or 330 HPE.
  • the term “breaking strength” is a measure of the strength of a gel which is produced with saccharose in a buffer solution at pH approx. 3.0 and forms at 22°Brix or 40°Brix.
  • the breaking strength is determined after cooling in a water bath at 20° C. for two hours.
  • the breaking strength is determined using the Herbstreith pectinometer Mark IV or a previous model.
  • the method used is hereinafter referred to as the breaking strength test, the measured value as breaking strength, the unit of measurement are Herbstreith Pectinometer Units (HPE).
  • the de-esterified apple fiber has a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, the de-esterified apple fiber being dispersed in water as a 2.5% by weight solution and the viscosity having a shear rate of 50 s -1 at 20°C.
  • the de-esterified apple fiber may have a viscosity of 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975 or 1000 mPas.
  • a de-esterified apple fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the end product. The fiber also creates a creamy texture.
  • the deesterified apple fiber advantageously has a water binding capacity of more than 22 g/g, preferably more than 24 g/g, particularly preferably more than 26 g/g.
  • a water binding capacity of more than 22 g/g, preferably more than 24 g/g, particularly preferably more than 26 g/g.
  • the de-esterified apple fiber has a moisture content of less than 15%, preferably less than 10% and more preferably less than 8%.
  • the de-esterified apple fiber has a pH of 3.0 to 7.0 and preferably 4.0 to 6.0 in a 1.0% by weight aqueous suspension.
  • the de-esterified apple fiber advantageously has a particle 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 de-esterified apple fiber has a lightness value L* > 60, preferably L* > 61 and particularly preferably L* > 62 the apple fibers are almost colorless and, when used in food products, do not lead to any significant discoloration of the products.
  • the de-esterified apple fiber has a dietary fiber content of 80 to 95%.
  • the pectin of the deesterified apple fiber is low ester pectin due to the deesterification step.
  • a low-esterified pectin is understood to mean a pectin which has a degree of esterification of less than 50%.
  • the degree of esterification describes the percentage of the carboxyl groups in the galacturonic acid units of the pectin which are present in the esterified form, e.g. as methyl ester.
  • the degree of esterification can be determined using the method according to JEFCA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).
  • the apple fiber which can be used according to the invention and is referred to as “deesterified apple fiber” in the context of the invention is obtained through the combination of de-esterification and optional upstream gentle partial extraction.
  • the activatable de-esterified pectin-converted fruit fiber is preferably a de-esterified citrus fiber or a de-esterified apple fiber and is obtainable by a process comprising the following steps:
  • step (b) Optional digestion of the raw material from step (a) with partial extraction of the pectin from this raw material by incubating the raw material from step (a) in aqueous suspension at a pH of 2.5 to 5.0 and then separating the partially depectinized Materials from the mix;
  • step (e) de-esterification of the partially activated fiber suspension of step (c) or the pH-adjusted fiber suspension of step (d) by enzymatic treatment with pectin methyl esterase or acid de-esterification;
  • step (f) washing the de-esterified activated fiber of step (e) at least twice with an organic solvent and then separating the washed fiber from the organic solvent each time;
  • step (g) optionally additionally removing the organic solvent by contacting the washed fiber of step (f) with steam;
  • step (h) drying the material from step (f) or (g) comprising atmospheric pressure drying or vacuum drying to obtain the activatable de-esterified pectin-converted fruit fiber.
  • a fruit fiber according to the invention is a plant fibre, ie a fiber isolated from a nonlignified plant cell wall and consisting mainly of cellulose, and which is thereby isolated from a fruit.
  • a fruit is to be understood here as the entirety of the organs of a plant that emerge from a flower, with both the classic fruit fruits and fruit vegetables being included.
  • this fruit fiber is selected from the group consisting of citrus fibre, apple fibre, sugar beet fibre, carrot fiber and pea fibre, the plant fiber preferably being a fruit fiber and particularly preferably a citrus fiber or an apple fibre.
  • an "apple fiber” is a primarily fibrous component isolated from a nonlignified plant cell wall of an apple and composed primarily of cellulose.
  • the term fiber is somewhat misnomer, because apple fibers do not appear macroscopically as fibers, but are a powdered product.
  • Other components of apple fiber include hemicellulose and pectin.
  • the apple fiber can be obtained from all cultivated apples (malus domesticus) known to those skilled in the art.
  • a starting material can here advantageously Processing residues from apples are used.
  • the starting material used can be apple peel, core casing, seeds or fruit pulp or a combination thereof.
  • Apple pomace is preferably used as the starting material, i.e. the pressed residue from apples, which typically also contain the above-mentioned components in addition to the skins.
  • a "citrus fiber” is a primarily fibrous component isolated from a nonlignified plant cell wall of a citrus fruit and composed primarily of cellulose.
  • the term fiber is somewhat misnomer because citrus fibers do not appear macroscopically as fibers, but rather represent a powdered product.
  • Other components of citrus fiber include hemicellulose and pectin.
  • the citrus fiber can advantageously be obtained from citrus pulp, citrus peel, citrus vesicles, segmental membranes or a combination thereof.
  • Citrus fruits and, preferably, processing residues of citrus fruits can be used as raw material for the production of a deesterified citrus fiber.
  • citrus peel and here albedo and/or flavedo
  • citrus vesicles can be used as raw material for use in the present method.
  • Citrus pomace is preferably used as the raw material, ie the residue from pressing citrus fruits, which typically also contain the pulp in addition to the peel.
  • citrus fruits known to those skilled in the art can be used as citrus fruits.
  • Non-limiting examples are: Tangerine (Citrus reticulata), Clementine (Citrus x aurantium Clementine group, syn.: Citrus Clementina), Satsuma (Citrus *aurantium Satsuma group, syn.: Citrus unshiu), Mangshan (Citrus mangshanensis), orange (Citrus *aurantium orange group, syn.: Citrus sinensis), bitter orange (Citrus *aurantium bitter orange group), bergamot (Citrus *limon bergamot group, syn.: Citrus bergamia), grapefruit (Citrus maxima) , grapefruit (Citrus *aurantium grapefruit group, syn.: Citrus paradisi) pomelo (Citrus *aurantium pomelo group), lime (Citrus *aurantiifolia), common lime (Citrus xaurantiifolia, syn.: Citrus lati foli
  • step (b) of the process is used for the partial removal of pectin from the cell structure by converting a partial fraction of the protopectin into soluble pectin and at the same time activating the fiber by enlarging the inner surface. Furthermore, the raw material is thermally crushed by the digestion. It disintegrates into fruit fibers as a result of the acidic incubation in an aqueous medium under the influence of heat. This achieves thermal comminution, and a mechanical comminution step is therefore not necessary as part of the manufacturing process. This represents a decisive advantage over conventional fiber manufacturing processes, which in contrast require a shearing step (such as by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.
  • a shearing step such as by (high) pressure homogenization
  • the acid digestion in step (b) is designed in such a way that the pectin extracted during the partial extraction is a highly esterified pectin with high gelling power and good viscosification capacity. It is therefore also referred to as “high-quality pectin” within the scope of the present application.
  • the acid digestion according to step (b) is a fully fledged pectin extraction in the sense that the pectin brought into solution is then separated from the fiber material by a solid-liquid separation.
  • a highly esterified pectin is a pectin which has a degree of esterification of at least 50%.
  • the degree of esterification describes the percentage of the carboxyl groups in the galacturonic acid units of the pectin which are present in the esterified form, e.g. as methyl ester.
  • the degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).
  • the high-quality pectin which is preferably a highly esterified soluble citrus pectin or apple pectin, has a degree of esterification of 50 to 80%, preferably 60 to 80%, particularly preferably 70 to 80% and particularly preferably 72% to 75% on.
  • the degree of esterification of the high esterification soluble pectin which is preferably a high esterification soluble citrus pectin or apple pectin, can be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80% be.
  • the high-quality pectin which is preferably a highly esterified soluble citrus pectin, has a viscosity, measured in mPas, from 500 to 1500 mPas, preferably from 600 to 1400 mPas, particularly preferably from 700 to 1300 mPas and particularly preferably from 800 to 1200 mPas up.
  • the high-quality pectin which is preferably a highly esterified soluble citrus pectin, has a gelling power, measured in ⁇ SAG, from 150 to 300°SAG, preferably from 200 to 280°SAG, particularly preferably from 240 to 270°SAG and particularly preferably from 260 to 265°SAG.
  • the gelling power of high ester soluble pectin which is preferably high ester soluble citrus pectin, may be 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 261, 262, 263, 264, 265, 266, 267, 268, 269, 270, 280, 290, and 300°SAG.
  • the high-quality pectin which is preferably a high esterified soluble apple pectin, has a gelling power, measured in ⁇ SAG, from 150 to 250°SAG, preferably from 170 to 240°SAG, particularly preferably from 180 to 220°SAG and in particular preferably from 190 to 200°SAG.
  • the gelling power of the high ester soluble pectin, which is preferably a high ester soluble apple pectin is 160, 170, 180, 190, 191, 192, 193, 194, 195, 196, 197, 198, 199, 200, 210, 220, 230 and 240°SAG.
  • a suspension is a heterogeneous mixture of substances consisting of a liquid and solids (particles of raw material) finely distributed therein. Since the suspension tends towards sedimentation and phase separation, the particles are suitably kept in suspension by the application of force, ie for example by shaking or stirring. There is therefore no dispersion in which the particles are comminuted by mechanical action (shearing) in such a way that they are finely dispersed.
  • step (b) the person skilled in the art can use any acid or acidic buffer solution known to him.
  • an organic acid that acts as a calcium chelator and can thus bind excess calcium ions.
  • a chelating acid are citric acid, gluconic acid or oxalic acid.
  • a mineral acid can also be used. Examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Nitric acid or sulfuric acid is preferably used.
  • a complexing agent for divalent cations can also be added.
  • Polyphosphates or EDTA are mentioned here as examples.
  • the optional acid digestion can be carried out, for example, at a pH of 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.3, 3.4, 3.5, 3, 6, 3.7, 3.8, 3.9 or 4.0 can be performed.
  • the liquid for preparing 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 contains no organic solvent and in particular no alcohol. This is a water-based acidic extraction.
  • the incubation takes place at a temperature of between 55°C and 80°C, preferably of between 60°C and 75°C and particularly preferably of between 65°C and 70°C.
  • the optional acid digestion can be carried out, for example, at a temperature of 60°C, 61°C, 62°C, 63°C, 64°C, 65 ° C, 66°C, 67°C, 68°C or 69°C will.
  • the incubation takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.
  • the optional acidic digestion can, for example, take place over a period of 1.5 h, 2.0 h, 2.5 h, 3.0 h, 3.5 h, 4.0 h, 4.5 h, 5.0 h, 5.5 h or 6.0 h can be carried out.
  • the aqueous suspension suitably has a dry matter content of between 0.5% by weight and 20% by weight, preferably between 3% by weight and 16% by weight, and particularly preferably between 5% by weight and 14% by weight %.
  • the dry matter can be, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 or 16% by weight.
  • the aqueous suspension is suitably set in motion by the application of force, ie, for example, stirred or shaken. This is preferably done in a continuous manner to keep the particles in suspension in suspension.
  • the acid digestion in step (c) of the process serves to convert the insoluble protopectin into soluble pectin and at the same time activate the fiber by increasing the inner surface.
  • the acidic digestion according to step (c) is not a functional pectin extraction.
  • the solubilized pectin is not separated from the fiber material by a solid-liquid separation, but remains in the suspension together with the partially activated fiber in the following process steps (d) and/or (e).
  • the end result is no pectin removal, but a pectin conversion from protopectin to water-soluble, fiber-associated pectin.
  • the result is an activatable, de-esterified, pectin-converted fiber.
  • the raw material is thermally comminuted by the digestion in step (c). It disintegrates into fruit fibers as a result of the acidic incubation in an aqueous medium under the influence of heat. This achieves thermal comminution, and a mechanical comminution step is therefore not necessary as part of the manufacturing process.
  • the acidic digestion in step (c) can perform an additional pectin extraction by converting another part of the protopectin into soluble pectin can be transferred and extracted.
  • a suspension is a heterogeneous mixture of substances consisting of a liquid and solids (particles of raw material) finely distributed therein. Since the suspension tends towards sedimentation and phase separation, the particles are suitably kept in suspension by the application of force, ie for example by shaking or stirring. There is therefore no dispersion in which the particles are comminuted by mechanical action (shearing) in such a way that they are finely dispersed.
  • a person skilled in the art can use any acid or acidic buffer solution known to him. For example, an organic acid that acts as a calcium chelator and can thus bind excess calcium ions. Examples of such a chelating acid are citric acid, gluconic acid or oxalic acid.
  • a mineral acid can also be used.
  • examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Nitric acid or sulfuric acid is preferably used.
  • a complexing agent for divalent cations can also be added. Polyphosphates or EDTA are mentioned here as examples.
  • the acid digestion after step (c) can, for example, at a pH of 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1, 3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.3, 2.4, or 2.5 can be carried out.
  • 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 contains no organic solvent and in particular no alcohol. This is a water-based acidic extraction.
  • the incubation takes place at a temperature of between 60°C and 95°C, preferably of between 70°C and 90°C and particularly preferably of between 75°C and 85°C.
  • the acid digestion according to step (c) can be carried out, for example, at a temperature of 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C, 81°C, 82°C, 83°C, 84°C or 85°C.
  • the incubation takes place over a period of between 60 minutes and 8 hours and preferably of between 2 hours and 6 hours.
  • the acidic digestion according to step (c) can be carried out, for example, over a period of 1.5 h, 2.0 h, 2.5 h, 3.0 h, 3.5 h, 4.0 h, 4.5 h, 5 .0 h, 5.5 h or 6.0 h.
  • the aqueous suspension suitably has a dry matter content of between 0.5% by weight and 20% by weight, preferably between 3% by weight and 16% by weight, and particularly preferably between 5% by weight and 14% by weight %.
  • the Dry matter can be, for example, 5, 6, 7, 8, 9, 10, 11, 12, 13 or 14% by weight in the acidic digestion according to step (c).
  • the aqueous suspension is set in motion by applying force, suitably by stirring or shaking. This is preferably done in a continuous manner to keep the particles in suspension in suspension.
  • an alkali, an alkaline salt or a buffer system can optionally be added to the aqueous suspension from step (c) in order to adjust a pH of between pH 3.0 and pH 9.0 .
  • the purpose of this is to set the optimal pH value for the following deesterification, which can be carried out either as an enzymatic deesterification or as an acidic deesterification.
  • a base such as NaOH, KOH or an alkaline salt such as sodium carbonate, sodium bicarbonate, potassium carbonate or potassium bicarbonate can be used for this pH value adjustment, which represents a pH value increase starting from the strongly acidic pH value of step (c).
  • a buffer system i.e. a mixture of a weak acid with its conjugate base, can also be used that has a buffer range of between pH 3.0 and pH 9.0.
  • step (e) the activatable pectin-converted fiber suspension of step (c) or the pH-adjusted fiber suspension of step (d) is de-esterified, i.e. the esterified galacturonic acid groups of the pectin are hydrolyzed.
  • PME pectin methyl esterase
  • the fiber suspension is contacted with a pectin methylesterase and incubated for a sufficient period of time.
  • the methyl esters of the galacturonic acid groups in the pectin are hydrolyzed by the pectin methyl esterase to form poly-galacturonic acid and methanol.
  • the resulting low methylester pectins can form a gel in the presence of polyvalent cations even without sugar and can also be used in a wide pH range.
  • a pectin methyl esterase (abbreviation: PME, EC 3.1.1.11, also: pectin demethoxylase, pectin methoxylase) is a common enzyme in the cell wall in all higher Plants and some bacteria and fungi, which breaks down the methyl esters of the pectins, forming polygalacturonic acid and releasing methanol.
  • the PME has been isolated in many isoforms, all of which can be used for enzymatic deesterification according to the invention. Many isoforms of PME have been isolated from plant-pathogenic fungi such as Aspergillus foetidus and Phytophthora infestans as well as from higher plants such as tomatoes, potatoes and oranges.
  • the fungal PME develop the optimum activity between pH 2.5 and 5.5, while the plant PME exhibit pH optima between pH 5 and 8.
  • the molecular weight is between 33,000 and 45,000.
  • the enzyme is present as a monomer and is glycosylated.
  • the KM value is between 11 and 40 mM pectin for fungal PME and 4-22 mM pectin for plant PME.
  • the commercially available PME preparations are obtained either from the supernatants of the fungal mycelium cultures or, in the case of plants, from fruits (orange and lemon peels, tomatoes).
  • the pectin methylesterases that are preferably used have an optimum pH between 2 and 5 and an optimum temperature of 30 to 50°C, with significant enzyme activity already being observed from 15°C, depending on the enzyme.
  • the duration of the incubation with the pectin methylesterase is between 1 hour and 10 hours, preferably between 2 hours and 5 hours.
  • the acidic deesterification after step (e) can for example at a pH of 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1.9.
  • the acidic de-esterification according to step (e) takes place at a temperature of between 30°C and 60°C. It can be carried out, for example, at a temperature of 35°C, 40°C, 45°C, 55°C or 58°C.
  • the incubation takes place over a period of between 30 minutes and 10 days and preferably between 2 hours and 6 hours.
  • the acid digestion according to step (c) can, for example, over a period of 1 h, 1.5 h, 2.0 h, 2.5 h, 3.0 h, 3.5 h, 4.0 h, 4.5 h, 5.0 h, 5.5 h or 6.0 h.
  • step (f) a washing step then takes place with a washing liquid which comprises a water-miscible organic solvent. This involves washing at least twice with the washing liquid comprising a water-miscible organic solvent.
  • a solvent here means at least one solvent, so that the washing liquid can also contain two, three or more water-miscible organic solvents.
  • the wash liquid in step (f) preferably consists of more than 70% by volume, more preferably more than 80% by volume and particularly preferably more than 85% by volume of the water-miscible organic solvent.
  • the washing liquid can be, for example, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95 %, 96%, 97%, 98%, 99% or 99.5% of water-miscible organic solvent, the percentages being percentages by volume.
  • the washing liquid consists of the organic, water-miscible solvent.
  • the other component that makes up 100% of this organic water-miscible solvent is suitably water or an aqueous buffer.
  • Water-miscible, thermally stable, volatile solvents containing only carbon, hydrogen and oxygen are particularly suitable for carrying out the present process.
  • Ethanol, n-propanol, isopropanol, methyl ethyl ketone, 1,2-butanediol-1-methyl ether, 1,2-propanediol-1-n-propyl ether or acetone are preferably used.
  • An organic solvent is referred to herein as "water-miscible” if it is in a 1:20 (v/v) mixture with water as a single-phase liquid.
  • solvents which are at least 10% water-miscible, have a boiling point below 100° C. and/or have fewer than 10 carbon atoms.
  • the water-miscible organic solvent as a component of the washing liquid is preferably an alcohol which is advantageously selected from the group consisting of methanol, ethanol and isopropanol. In a particularly preferred manner, it is isopropanol.
  • the washing step in step (f) takes place at a temperature of between 40°C and 75°C, preferably between 50°C and 70°C and more preferably between 60°C and 65°C.
  • step (f) 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 washing liquid containing a water-miscible organic solvent comprises contacting the material with the washing liquid for a certain period of time, followed by separating the material from the washing liquid as a mixture of washing liquid and pre-existing liquid (as part of the suspension).
  • 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 according to step (f) with the washing liquid containing a water-miscible organic solvent is preferably carried out with mechanical agitation of the washing mixture.
  • the washing is preferably carried out in a tank with an agitator.
  • an apparatus is advantageously produced used to equalize the suspension.
  • This device is preferably a toothed ring disperser.
  • the washing according to step (f) is carried out in a countercurrent process with the washing liquid containing a water-miscible organic solvent.
  • partial neutralization takes place by adding Na or K salts, NaOH or KOH.
  • the material can also be decolorized.
  • This decolorization can be done by adding one or more oxidizing agents.
  • the oxidizing agents chlorine dioxide and hydrogen peroxide, which can be used alone or in combination, should be mentioned here as examples.
  • step (f) when washing at least twice according to step (f) with a washing liquid containing a water-miscible organic solvent, the final concentration of the organic solvent in the solution increases with each washing step.
  • This incrementally increasing proportion of water-miscible organic solvent reduces the proportion of water in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained in the subsequent steps for solvent removal and drying and the partially activated fiber structure does not collapse.
  • the final concentration of the water-miscible organic solvent in the entire washing solution is preferably between 60 and 70% by volume in the first washing step, between 70 and 85% by volume in the second washing step and in an optional one third washing step between 80 and 90% by volume.
  • this washing liquid when washing at least twice in step (f) with the washing liquid containing the organic water-miscible solvent, this washing liquid can have an acidic pH value in the first washing step, which is preferably between pH 0.5 and pH 3.0. Calcium ions are also washed out of the fibers by this acidic pH value.
  • a second washing step has a weakly acidic to weakly alkaline pH, so that the fiber obtained is preferably between pH 4.0 and pH 6.0.
  • the less acidic pH value means that the solubility of the pectin is improved and in the final application the pH value that is typical for a foodstuff is not too acidic.
  • the solvent can be additionally reduced by contacting the material with steam. This is preferably done with a stripper in which the material is countercurrently contacted with steam as the stripping gas.
  • step (f) or (g) the material is moistened with water before drying. This is preferably done by introducing the material into a moistening screw and spraying it with water.
  • step (h) the washed material from step (f) or the stripped material from step (g) is dried, the drying comprising drying under normal pressure or by means of vacuum drying.
  • drying processes using normal pressure are fluidized bed drying, moving bed drying, belt dryers, drum dryers or paddle dryers.
  • Fluid bed drying is particularly preferred here. This has the advantage that the product is dried loosely, which simplifies the subsequent grinding step.
  • this type of drying avoids damage to the product due to local overheating thanks to the easily adjustable heat input.
  • step (h) The drying under atmospheric pressure in step (h) is expediently carried out at a temperature of between 50°C and 130°C, preferably between 60°C and 120°C and particularly preferably between 70°C and 110°C. After drying, the product is expediently cooled to room temperature.
  • the drying according to step (h) comprises vacuum drying and preferably consists of vacuum drying.
  • the washed material is exposed to a negative pressure as drying material, which reduces the boiling point and thus leads to evaporation of the water even at low temperatures.
  • the heat of vaporization continuously withdrawn from the material to be dried is suitably fed from the outside until the temperature is constant.
  • Vacuum drying has the effect of reducing the equilibrium vapor pressure lowered, which favors capillary transport. This has proven to be particularly advantageous for the present apple fiber material, since the activated, open fiber structures and thus the rheological properties resulting therefrom are retained.
  • Vacuum drying preferably takes place at an absolute vacuum of less than 400 mbar, preferably less than 300 mbar, more preferably less than 250 mbar and particularly preferably less than 200 mbar.
  • step (h) suitably takes place at a jacket temperature of between 40°C and 100°C, preferably between 50°C and 90°C and particularly preferably between 60°C and 80°C. After drying, the product is expediently cooled to room temperature.
  • the method additionally comprises a comminuting, grinding or screening step.
  • a comminuting, grinding or screening step This is advantageously designed in such a way that, as a result, 90% of the particles have a particle size of less than 450 ⁇ m, preferably a particle size of less than 350 ⁇ m and in particular a particle size of less than 250 ⁇ m. With this grain size, the fiber is easy to disperse and shows an optimal swelling capacity.
  • the activatable, deesterified, pectin-converted fruit fiber used for the use according to the invention and a process for its production are disclosed in the application DE 10 2020 120 606.2.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a foodstuff.
  • the expert can use all known foods as products.
  • the food is selected from the group consisting of canned food, frozen food, vegan food, vegetarian food, gluten-free food, low-calorie food, low-sugar food, lactose-free food, jellyware, gummy candy, sauce, muesli bars, fruit pieces, fruit snacks, fruit bars, milk substitute drink, milk substitute product , foam goods, sorbet, ice cream, dessert, fermented drink, dairy product, delicatessen product, fruit drink, alcoholic fruit drink, cocktail, vegetable drink, chutney, barbecue sauce, smoothie, instant drink, fruit spread, fruit compote, fruit dessert, fruit sauce, fruit preparation, baking-stable fruit preparation, fruit preparation for Yoghurt, bake-stable vegetable preparations, bake-stable fatty fillings, baked goods, pasta and Pasta fillings, noodle dishes, potato snacks
  • the activatable, de-esterified, pectin-converted fruit fiber is particularly suitable for textured products.
  • the combination with hydrocolloids and/or functional roughage can be carried out here.
  • activatable, de-esterified, pectin-converted fruit fiber can increase stability and, in particular, contribute to cloud stabilization.
  • the activatable, de-esterified, pectin-converted fruit fiber can also increase viscosity here, act as a good emulsifier and lead to improved flavor release.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers in milk substitutes and dairy products can result in the following advantages: Increased stability, cloud stabilization, better emulsion formation, fuller-bodied mouthfeel, texturing, nutritional value reduction, increased creaminess, substitution of emulsifying salts, reduction in syneresis, improved Spreadability and fat substitute.
  • Selected milk substitutes or dairy 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, de-esterified, pectin-converted fruit fiber can have the following advantages: slowing down of crystal growth, dimensional stability when heated, improvement in melting behavior, fat replacement, increased creaminess, fuller mouthfeel, nutritional optimization, improved aroma release.
  • the ice cream or frozen dessert can contain alcohol or be alcohol-free, be fat-free to high in fat, contain insect protein, milk or milk components or even be free of animal proteins as vegan ice cream.
  • the ice cream or frozen dessert here can also be fruit and/or vegetable based.
  • the following advantages can arise when using the activatable, de-esterified, pectin-converted fruit fiber: improved abrasive behavior, water retention and improved flavor release.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: fat substitute, processing aids, process stability, better emulsification and thus reduction in fat leakage, viscosity enhancement, texturing, nutritional optimization (e.g. through sugar reduction) .
  • confectionery examples include pieces of fruit, jelly articles with different Brix contents, jelly articles containing fruit, jelly articles containing vegetables, these jelly articles in combination with nuts or nut derivatives, and confectionery fillings.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: Increased stability, cloud stabilization, good emulsification of juices, fuller-bodied Mouthfeel, texturing and nutritional reduction.
  • the fruit- and/or vegetable-containing drink can cover a wide range in terms of viscosity, from runny to spoonable.
  • sugar-reduced, sugar-free or salty drinks can also be used. So-called smoothies are preferred here.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: dimensional stability, reduction in syneresis, simple introduction, better processing.
  • the activatable, deesterified, pectin-converted fruit fiber can be used advantageously for fillings with a low Brix content of 30-45% dry substance (TS) or even lower.
  • the bake stable fillings can be fruit fillings containing fruit, vegetables, chocolate, nuts, cereal, cheese or any combination thereof.
  • the following advantages can arise when using the activatable, de-esterified, pectin-converted fruit fiber: improved stability of frozen baked goods with regard to volume loss over the storage period, network stabilization, support for gel formation in the dough piece and support for gluten network stability.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: improved dough elasticity, prolonged freshness, slowing down of retrogradation, reduction in surface stickiness, improved machinability (e.g. with rye and spelled, among other things), optimization of breakage stability, Maintaining crispness, improving dough yield and reducing pastry loss.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in optimized adhesion to cereals, spices or the like, for example. This applies to frozen and non-frozen products.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers in gluten-free baked goods can result in the following advantages: improved dough elasticity, prolonged freshness, slowing down of retrogradation, reduction in surface stickiness, improved machinability, optimization of breakage stability, preservation of crispiness, improvement in dough yield , Reducing pastry loss.
  • the activatable, de-esterified, pectin-converted fruit fiber makes a decisive contribution to the build-up of viscosity. It also supports the starch network.
  • the use of the activatable, de-esterified, pectin-converted fruit 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 use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: better dimensional stability, increased water retention, better Emulsion formation, advantageous texturing, bite optimization, stabilization of the matrix, improved cohesion.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: reduction in syneresis, beneficial texturing, stabilization, easy incorporation, good dimensional stability, preservation/support of the typical structure.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: "protection against spillage” through gelling at the appropriate temperatures, melting at the appropriate temperatures, optimal gelation; Full-bodied mouthfeel, good emulsion formation, stabilization, advantageous texturing.
  • Products based on insects or insect proteins can have the following advantages when using the activatable, deesterified, pectin-converted fruit 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, de-esterified, pectin-converted fruit fibers can result in the following advantages: Reduction or replacement of added salts (e.g. phosphates), increased water binding, better emulsification, optimization of the cutting properties, improvement in elasticity, increased water retention , delayed drying on the surface, fat replacement, nutritional optimization (e.g. by reducing fat or salt).
  • added salts e.g. phosphates
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: stabilization with alcohol levels to be defined, good viscosity adjustment, improved emulsification, good water retention, fuller-bodied mouthfeel and increased creaminess.
  • stabilization with alcohol levels to be defined good viscosity adjustment, improved emulsification, good water retention, fuller-bodied mouthfeel and increased creaminess.
  • These products can cover a wide range, from spirits such as liqueurs to alcoholic jellies to alcoholic fillings.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: good carrier or good release agent between the functional components, good viscosity build-up in cold to hot media, improved emulsification, advantageous texturing, stabilization and good dispersibility.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: softer casings, optimized elasticity, good coating of the intestines.
  • a combination with pectin is advantageous here.
  • the following advantages can result from the use of the activatable, de-esterified, pectin-converted fruit fiber: good viscosity and formability, easy swallowing of the food, homogeneous distribution of the active ingredients contained.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: good viscosity, increase in dietary fiber content, stabilization, advantageous mouthfeel, fat substitute, good texturing, good emulsion formation.
  • the activatable, deesterified, pectin-converted fruit 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 listed: increased stability, better formation and stability of emulsions, fuller mouthfeel, texturing, reduction in nutritional value, increased creaminess, improved spreadability, fat substitute, optimized destabilization of fat agglomerates.
  • Products of choice for this use are foamed desserts (milk or non-dairy based), cream, Froop® (cream yogurt topped with fruit puree) and ice cream.
  • the activatable, de-esterified, pectin-converted fruit fiber used according to the invention can be used as an emulsifier. Potential benefits include: improved shine, fuller mouthfeel, fat replacement, increased creaminess, no over-emulsification, better emulsion formation and stability, nutritional optimization, texturing, stabilization and yield point optimization.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used here for emulsions with a wide range of fat contents: from fat-free emulsions to 80% fat content.
  • the activatable, de-esterified, pectin-converted fruit 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, deesterified, pectin-converted fruit fiber used according to the invention can be used as a release agent or flow aid. It forms a protective layer between hygroscopic surfaces.
  • the advantage here is that it is easy to use.
  • the activatable, deesterified, pectin-converted fruit fiber used according to the invention can be used for the production of textile fibers and thus for the production of textiles.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a feed.
  • the person skilled in the art can use all known animal feeds as products.
  • the feed is selected from the group consisting of high-starch feed, oleaginous feed, high-protein feed, extrudate feed, wet feed, binder, bird perch, rodent perch, fish bait, supplementary feed, feed for special nutritional purposes and dietetic feed.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: good texturing and structuring, good emulsion formation, stabilization, improved aroma release and nutritional optimization.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: finer pore structure and better volume result.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of animal supplies.
  • the expert can use all known animal needs as products.
  • the animal supplies are animal bedding.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: high water absorption capacity and good retention.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a personal care article.
  • the specialist can use all known hygiene articles as products.
  • the hygiene article is advantageously selected from the group consisting of wet wipes, diapers, incontinence articles such as protective pants or incontinence pants, sanitary towels, tampons, panty liners and soft cups.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in good water binding and good water retention capacity.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a personal care product.
  • the person skilled in the art can use all known body care products as products.
  • the personal care product is selected from the group consisting of soap, shower gel, bath additive, skin cream, lotion, gel, sun milk, sunscreen, repellent, shaving foam, shaving soap, epilation cream, toothpaste, toothpaste, shampoo, hair shaping agent, hair setting lotion, hair coloring agent, face make-up up, eye care products, lip care products, nail polish and self-tanning products.
  • Products such as toothpaste, dental adhesive or impression materials can have the following advantages when using the activatable, de-esterified, pectin-converted fruit fibers: good abrasiveness, good adhesion, smooth, soft mouthfeel, good emulsion formation, targeted viscosity, stabilization, control of the gelling speed.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in a vitalisation, a moisture-stabilizing effect on the skin (delaying drying out) combined with good skin compatibility.
  • Liquid-absorbing products such as diapers, incontinence articles such as protective pants or incontinence pants, sanitary napkins, tampons, panty liners or soft cups can have the following advantages when using the activatable, de-esterified, pectin-converted fruit fibers: high water absorption capacity and good retention.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a cleaning composition.
  • the person skilled in the art can use all known cleaning agents as products.
  • the cleaning agent is advantageously selected from the group consisting of detergent, gall soap, Dishwashing detergent, machine dishwashing detergent, rinse aid, neutral cleaner, scouring agent, window cleaning agent, limescale remover, pipe cleaner, brake cleaner, alcohol cleaner, all-purpose cleaner, glass cleaner, sanitary cleaner, toilet cleaner, toilet gel, toilet block, carpet cleaner, car care product, oven cleaner, bathroom cleaner and metal cleaning agent, shoe polish, Oil binders and dust binders (“anti-dust”).
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: good adhesion to the toilet wall, good and stable gel formation, advantageous abrasiveness, good solubility.
  • the activatable, de-esterified, pectin-converted fruit fiber as a release agent, good separation of the functional components and homogeneous distribution of the abrasive substances and active ingredients.
  • the activatable, de-esterified, pectin-converted fruit fibers as a release agent, good separation of the functional components and homogeneous distribution of the abrasive substances and active ingredients, good emulsion formation.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages: good and stable emulsion formation, advantageous texturing.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make a coating composition.
  • the person skilled in the art can use all known coating materials as products.
  • the coating agent is selected from the group consisting of an antistatic coating, an oleophobic coating and an antiblock coating.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make an explosive.
  • the person skilled in the art can use all known explosives as products.
  • the explosive is a gelatinous explosive.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the explosive as a release agent. It can reduce hygroscopicity, control gelation and facilitate processing.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a lubricant.
  • a lubricant The person skilled in the art can use all known lubricants as products.
  • the lubricant is advantageously selected from the group consisting of liquid lubricant, such as lubricating oil and cooling lubricant, lubricating grease and solid lubricant.
  • the following advantages can arise when using the activatable, de-esterified, pectin-converted fruit fibers: specific adjustment of viscosity and yield point, stabilization of the emulsion.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers in a coolant can result in the following advantages: targeted adjustment of viscosity and yield point, and thus optimized energy absorption to improve the cooling ability.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make a plastic product.
  • a plastic product is advantageously a fruit fiber-reinforced plastic or a wood-plastic composite (WPG).
  • An alternative plastic product is best produced by producing a compressed product. In this way, for example, flower pots, straws or pallets can be produced.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make a varnish.
  • the paint is advantageously selected from the group consisting of alkyd resin paint, oil paint, cellulose nitrate paint, bitumen paint, tar-based paint, phenolic resin paint, urea resin paint, melamine resin paint, polyester paint, epoxy resin paint, polyurethane resin paint, acrylic paint and powder paint.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make a paint.
  • the specialist can use all known paints as products.
  • the paint is advantageously selected from the group consisting of glaze, oil paint, emulsion paint, lime paint, silicate paint and liquid plaster.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can be advantageous in the following respects: targeted viscosity adjustment, good emulsion stabilization and adjustment of the yield point, better material adhesion, better workability, e.g. in terms of brushability or sprayability.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make a building material.
  • the expert can use all known building materials as products.
  • the building material is advantageously selected from the group consisting of construction foam, insulating material, insulating material, concrete, screed, mortar, cement, chemical bonded dowels, chemical bonded anchors, asphalt and silent asphalt.
  • the addition of the activatable, de-esterified, pectin-converted fruit fiber to building materials such as concrete, screed, mortar or cement of an asphalt mix can provide: controlled drying, reduction of cracking, optimized long-term durability and control of setting.
  • the addition of the activatable, de-esterified, pectin-converted fruit fiber to a dampening or insulation material can stabilize the matrix, reduce heat transfer and sound transmission.
  • the activatable, de-esterified, pectin-converted fruit fiber can stabilize the foam and thus have a beneficial effect on the structure of the matrix.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make 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, silane modified polymer based adhesive, silicone adhesive and paste.
  • the viscosity can be specifically adjusted with the activatable, de-esterified, pectin-converted fruit fibers and the spreadability can also be improved.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a pharmaceutical composition.
  • the person skilled in the art can use all known medicinal products as products.
  • the medicament is selected from the group consisting of powder, juice, lotion, ointment, cream, gel, tablet and gum.
  • the use of the activatable, deesterified, pectin-converted fruit fiber can result in the following advantages: good viscosity, good formability, easy swallowing, increased creaminess, homogeneous distribution of the active ingredients, good drying, increased stabilization, good emulsion formation and good skin compatibility.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to manufacture a medicinal product.
  • the expert can use all known medical products as products.
  • the medical product is selected from the group consisting of a wound dressing, an adhesive bandage, a transdermal patch, an ostomy product and a dental impression compound.
  • the use of the activatable, de-esterified, pectin-converted fruit fibers can result in the following advantages for patches: good gelling and water absorption with retention of the absorbed liquid. This results in moisture-stabilizing patches.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: good water absorption and water binding with retention of the absorbed liquid, good skin tolerance.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used to make a battery.
  • the expert can do all of this for him known batteries as products.
  • the battery is advantageously selected from the group consisting of primary cell, accumulator and solid cell.
  • the activatable, de-esterified, pectin-converted fruit fiber can find use in the construction industry.
  • the use in road and path construction, masonry construction, concrete construction and reinforced concrete construction is advantageously included here.
  • the activatable, de-esterified, pectin-converted fruit fiber may find use in downhole mining. Use as an additive to a drilling fluid or a frac fluid is advantageous here.
  • the use of the activatable, de-esterified, pectin-converted fruit fiber can result in the following advantages: increased viscosity in the "drilling mud" or similar drilling fluids, displacement of the oil by a medium with a higher viscosity, targeted adjustment of the viscosity, oil binding , good emulsification.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used as a conveying aid in mining.
  • the activatable, de-esterified, pectin-converted fruit fiber may find agricultural use. Use in fertilizers, humectants, soil improvers, plant substrates, flower pots or substrate compressed extrudates is advantageous here.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used in the manufacture of a fertilizer.
  • the person skilled in the art can use all known fertilizers as products.
  • the fertilizer is a binder for fertilizer cones.
  • the activatable, de-esterified, pectin-converted fruit fiber can help keep the active ingredients in suspension and adjust the viscosity and yield point in a targeted manner.
  • the activatable, deesterified, pectin-converted fruit fiber can serve as a carrier and/or release agent.
  • the pectin can be released from the fibers and release the nutrients in an orderly manner. It can also support moisture retention.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used as a reinforcing agent to make a composite.
  • the person skilled in the art can use any known composite materials as products.
  • the activatable, deesterified, pectin-converted fruit fiber is used here as a substitute for microplastics for the targeted adjustment of abrasive properties.
  • the activatable, de-esterified, pectin-converted fruit fiber can be used for surface treatment of the composite materials.
  • the activatable, de-esterified, pectin-converted fruit fiber can optimize shelf life and lead to improved elasticity.
  • the activatable de-esterified pectin-converted fruit fiber is preferably a de-esterified citrus fiber or a de-esterified apple fiber.
  • the invention relates to a product selected from the group consisting of foodstuffs, animal feed, consumer goods, pet supplies, hygiene articles, body care products, cleaning agents, coating agents, care products, explosives, lubricants, coolants, plastic products, textiles, artificial leather, varnish, ink, paints, Building material, composite material, paper, cardboard, adhesive, fertilizer, drug, medical device, battery, the product being characterized in that it comprises the activatable, de-esterified, pectin-converted fruit fiber.
  • the activatable, de-esterified, pectin-converted fruit fiber is preferably a de-esterified citrus fiber or a de-esterified apple fiber.
  • the product has the activatable, deesterified, pectin-converted fruit 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 activatable, de-esterified, pectin-converted fruit fiber can be 1.0%, 1.25%, 1.5%, 1.75%, 2.0%, 2.25%, 2.5%, 2.
  • the activatable, de-esterified, pectin-converted fruit fiber is preferably a de-esterified citrus fiber or a de-esterified apple fiber.
  • a fruit fiber according to the invention is a plant fibre, ie a fiber isolated from a nonlignified plant cell wall and consisting mainly of cellulose, and which is thereby isolated from a fruit.
  • a fruit is to be understood here as the entirety of the organs of a plant that emerge from a flower, with both the classic fruit fruits and fruit vegetables being included.
  • an "apple fiber” is a primarily fibrous component isolated from a nonlignified plant cell wall of an apple and composed primarily of cellulose.
  • the term fiber is somewhat misnomer, because apple fibers do not appear macroscopically as fibers, but are a powdered product.
  • Other components of apple fiber include hemicellulose and pectin.
  • the apple fiber can be obtained from all cultivated apples (malus domesticus) known to those skilled in the art. Processing residues from apples can advantageously be used here as the starting material.
  • the starting material used can be apple peel, core casing, seeds or fruit pulp or a combination thereof.
  • Apple pomace is preferably used as the starting material, i.e. the pressed residue from apples, which typically also contain the above-mentioned components in addition to the skins.
  • a "citrus fiber” according to the application is a primarily fibrous component isolated from a nonlignified plant cell wall of a citrus fruit and composed primarily of cellulose.
  • the term fiber is somewhat misnomer because citrus fibers do not appear macroscopically as fibers, but rather represent a powdered product.
  • Other components of citrus fiber include hemicellulose and pectin.
  • the citrus fiber can advantageously be obtained from citrus pulp, citrus peel, citrus vesicles, segmental membranes or a combination thereof.
  • An activatable, de-esterified, pectin-converted citrus fiber according to the present application is defined as containing from 10 to 35% by weight of water-soluble pectin, which pectin is a low ester pectin.
  • An activatable, de-esterified, pectin-converted apple fiber according to the present application is defined by the content of 5 to 22% by weight of water-soluble pectin, this pectin being a low ester pectin.
  • a “fatty cream” is understood to mean a cream that contains edible oil and/or edible fat.
  • Edible fat and edible oil are fats suitable for human consumption with a neutral to species-specific smell and taste. Depending on whether the substances are solid or liquid at room temperature, one speaks of edible fat or edible oil.
  • baking-stable denotes the behavior of a fat-containing creamy composition to show only minimal spreading (i.e. by a maximum of 25%) when dry heat is applied, as determined by the following baking test method.
  • a chocolate cream is used as the composition, which has a creamy-pasty consistency before the baking test when cooled.
  • a metal ring 1 cm high and 60 mm in diameter is placed on filter paper (Hahnenmühle, Dassel Germany, Type 589/1, DP 5891 090, 0 90 mm), filled with the composition to be tested on the filter paper and attached to the surface of the Metal rings smoothed out.
  • the filter paper coated with the composition is placed on a baking tray and baked in a preheated oven (top/bottom heat) at 200° C. for 10 minutes.
  • the dimensional stability (diameter before baking versus diameter after baking) of the composition is evaluated.
  • the diameter of the composition after baking must not exceed 125% of the diameter of the composition before baking.
  • a soluble pectin according to the application is defined as a vegetable polysaccharide which, as a polyuronide, essentially consists 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, eg as methyl ester.
  • a highly esterified pectin is a pectin which has a degree of esterification of at least 50%.
  • a low ester pectin on the other hand, has a degree of esterification of less than 50%.
  • the degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin which are present in esterified form, eg as methyl ester.
  • the degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).
  • an “instant product” refers to a semi-finished foodstuff, which usually consists of powder, granules or dried ingredients and which is mixed with a cold or warm liquid. There is no cooking during preparation.
  • slaughterhouse in the present application is synonymous with the term seafood and is defined herein as all non-vertebrate edible marine animals. Typical seafood includes mussels and aquatic snails, squid and squid, prawns, crabs, langoustines and lobsters. Seafood can be caught or farmed.
  • an “extruded product” is a mostly crispy and/or puffed product produced by extrusion, which can be produced in any desired shape depending on the type of die used in the extrusion process.
  • extruded products are: snack foods such as peanut flakes, breakfast cereals, dry flatbreads, pasta, confectionery such as marshmallows and various extruded soy products which are used both as stand-alone products and as ingredients in numerous industrially produced foods.
  • a “smoothie” is a term for a cold mixed drink made with fruit and optional dairy products that is made fresh or sold as a ready-to-eat drink.
  • smoothies use the whole fruit, sometimes also the peel.
  • the basis of the smoothies is therefore the fruit pulp or fruit puree, which, depending on the recipe, is mixed with juices, water, milk, dairy products or coconut milk to obtain a creamy and smooth consistency.
  • a "nutritional supplement” is defined as a food intended to supplement the general diet and also a concentrate of nutrients or other substances with a nutritional or physiological value effect alone or in combination and thereby in dosage form, in particular in the form of capsules, lozenges, tablets, pills, effervescent tablets and other similar dosage forms, powder sachets, liquid ampoules, dropper bottles and similar dosage forms of liquids and powders for intake in measured small quantities is placed on the market.
  • a “functional food” is characterized within the scope of the invention by the fact that, in addition to the pure nutritional and flavor value, as a “functional” ingredient it aims to promote and maintain health in the long term. Accordingly, health prevention, improvement of the health status and well-being are in the foreground with functional foods.
  • Important target organs of functional foods are the gastrointestinal tract, cardiovascular system, skin and brain. Functional foods are consumed in the normal way and do not (like dietary supplements) come in the form of tablets, capsules or powders.
  • the biologically active components of functional foods are referred to as nutraceuticals, which is intended to convey their health-promoting effects.
  • the nutraceuticals probiotics and prebiotics, phytochemicals, omega-3 fatty acids, vitamins and fiber are often added to functional foods.
  • a "dietetic food” is defined within the scope of the invention and in accordance with the German Diet Ordinance as a food for a defined group of people and there for a special nutritional purpose and it also shows a clear difference to food for general consumption. Dietetic foods are not used for the general nutrition of the average population, but for a defined group of people, such as people with digestive, absorption and metabolic disorders, people who are "in special physiological circumstances" or healthy infants and small children.
  • dietary foods are considered dietary foods: infant formula and follow-on formula, other foods for infants and young children (complementary food), foods with a low or reduced calorific value for weight reduction, foods for special medical purposes (balanced diets), low-sodium foods including diet salts, which low in sodium or sodium-free, gluten-free foods (no additives), foods for intensive muscular effort, especially for athletes, foods for people suffering from disorders of glucose metabolism (diabetics), tube feeding and sip feeding.
  • tube feeding refers to food that is liquid and of such low viscosity that it can be administered via a feeding tube.
  • a normocaloric standard food has about 1.0 to 1.2 kcal/mL with a water content of 80% to 85%.
  • a higher energy density is high-calorie standard food with a lower water content of 64% to 77%, which must be taken into account in a liquid balance.
  • “drinking food” is a specially composed high-energy food in liquid form that can be drunk. It is used for supplementary or complete nutrition when the patient is unable to eat enough solid food or at all.
  • a “feed” is a collective term for all forms of pet food.
  • the term includes the food for all animals kept by humans, such as farm animals, zoo animals, sport animals or pets. Feed is now specifically tailored to the respective animal species and intended use. Examples are: high-starch feeds made from high-starch grains, seeds and tubers; Oil-containing feed, protein-rich feed that contains a high content (35-65%) of protein and other feed that is obtained in nature (e.g. fishmeal) or that occurs as a by-product in industrial production. These include, for example, bran (from the mill), stillage (alcohol production), spent grains (beer production), marc (wine and juice production), molasses and beet pulp from the sugar industry and other leftovers.
  • animal bedding refers to materials that are used in animal husbandry to cover the floor in stables and cages and to absorb the excrements of the animals.
  • wound dressing is a dressing placed on external wounds to prevent foreign objects from entering the wound and to absorb blood and wound exudate.
  • wound dressings can ensure a healing-promoting moist and warm wound climate, reduce pain through the substances they contain, promote wound healing or have an antimicrobial effect.
  • a "commodity" within the meaning of the present application is an object which, in accordance with Section 2 (6) of the German Food, Commodity and Feed Code (LFGB), is an object selected from the list consisting of:
  • No. 1 materials and objects intended to come into contact with food also referred to as food contact materials
  • No. 9 Means and objects for improving odors in rooms intended for people to stay in.
  • a "filter aid" of the invention is a chemically inert material that physico-mechanically assists filtration. It must not be confused or equated with a flocculant. Filter aids are used to make it easier to clean the actual filter or filter insert or to prevent solids from the suspension from clogging the filter or getting into the filtrate. Filter aids are generally used in water treatment, beverage filtration and more specifically in the chemical industry.
  • an “egg substitute” refers to a plant-based foodstuff that is similar to whole egg, egg white or egg yolk in terms of taste or appearance and as an ingredient in the preparation of meals. Using a plant-based egg substitute can be associated with easier handling, a lower price, and a reduced risk of foodborne illness.
  • a “coating agent” according to the invention is a food additive that protects food from loss of smell, taste and moisture, promotes shine or prolongs freshness. It can also act as a release agent.
  • a “humectant” according to the invention is a food additive that prevents food from drying out by binding (i.e. preventing evaporation) added water during manufacture or attracting atmospheric moisture during storage. By preventing the finished food from becoming hard, it acts as a softener. In confectionery, it counteracts the crystallization of the sugar.
  • a "dietary fiber” according to the invention is a largely non-digestible food component, mostly carbohydrates, which are predominantly found in plant foods.
  • dietary fibers are divided into water-soluble (such as pectin) and water-insoluble (e.g. cellulose). Fiber is considered an important part of human nutrition.
  • the EU regulation on nutritional labeling assigns them a flat calorific value of 8 kJ/g.
  • a "reinforcing material” means a single material of a composite material. According to its designation, the reinforcing material should guarantee the strength and rigidity of the composite material. Of most importance, besides its type, is the form of the reinforcing fabric, whether it is particulate, fibrous or layered. Reinforcement is understood to mean, in particular, the organic additives used in plastics that reinforce the plastic matrix. Reinforcement means improving mechanical and physical properties such as elasticity, flexural strength, creep mechanics and heat resistance. Reinforcing materials are used specifically to improve these material properties.
  • “Gelling agents” are food additives that swell in water or bind water, ie lead to gelation. They form a gelatinous mass and give soups, sauces or puddings a creamy to firm consistency.
  • a "firming agent” according to the invention is a food additive that ensures that the firmness and freshness of a food is retained after and during processing. They react with certain ingredients, eg pectin, to do this. This includes, for example, calcium salts that react with an ingredient in the product, such as the pectin in the fruit.
  • a “texturizer” within the meaning of the present application is understood as meaning a substance that has the ability to impart a particular texture to a product. Texture is to be understood here as meaning the surface properties of food that can be detected in food technology by sensors (touch and touch), in particular the mouthfeel of a product.
  • a “thickening agent” within the meaning of the present application is a substance that is primarily able to bind water. The removal of unbound water leads to an increase in viscosity. Above a concentration that is characteristic of each thickener, this effect is accompanied by network effects, which usually lead to a disproportionate increase in viscosity. Thickeners therefore have the ability to impart a certain consistency to a product. Thickening here means increased viscosity or firmness of the product as a result of using the thickener.
  • a “filler” according to the invention is an insoluble additive which, added in high concentration to the base material (the matrix), i.a. can greatly change the mechanical, electrical or processing properties of materials, while at the same time significantly reducing the proportion of the typically more expensive matrix in the finished product.
  • this is a food additive which is then used as a bulking agent, forming part of the bulk of the food without contributing appreciably to its usable energy content. This reduces the actual energy content per volume or per mass of the food.
  • a “carrier” according to the invention is a substance to which other substances can be attached (physically bound), that is, which can “carry” other substances.
  • an active pharmaceutical ingredient or flavoring that is otherwise difficult to dose can be bound to a carrier that is easier to dose.
  • the carrier is preferably a technical adjuvant in the food industry and they can thus transport aromas into the products, with the appearance and taste of a food usually not being changed by the carrier itself will.
  • technical auxiliaries they do not have to be labeled in the list of ingredients, as they themselves have no effect in the end product.
  • an “emulsifier” is understood to be an auxiliary substance that is used to mix and stabilize two immiscible liquids, such as oil and water, to form a finely divided mixture, the so-called emulsion.
  • the emulsifier is preferably a food additive.
  • a "release agent” according to the invention is a food additive or technical adjuvant that prevents food from sticking or clumping.
  • release agents are also among the substances that increase or maintain the pourability. Separating agents, for example, prevent salt from becoming lumpy and loose candies from sticking together to form a single block of sugar. It is used as a technical auxiliary in the industrial processing and production of food.
  • the technical additives are food additives that are added to facilitate technical processes such as cutting and filtering. In the end product, however, the technical auxiliaries must not be present at all or only in unavoidable (small) residues.
  • a “flow aid” according to the invention is a separating agent that is added to crystalline substances in order to prevent the individual crystals from clumping together, primarily for the purpose of better machine usability. Their use is intended to prevent table salt, for example, from clumping before or during processing and thus becoming more difficult to dose.
  • a “stabilizer” according to the invention is a food additive which, when added to a metastable system, has the property of maintaining and thus stabilizing its nature, manageability, aroma or other parameters in a defined manner.
  • a stabilizer can have one or more additional functions.
  • a “baking stability improver” according to the present invention is characterized in that an added liquid, viscous or creamy composition exhibits minimal spreading or flow upon addition of the improver and application of dry heat.
  • a “foaming agent” according to the invention is a food additive that causes a foodstuff to form a uniform dispersion of gas in liquid or solid foodstuffs. Foaming agents thus ensure that gases are evenly distributed in liquids or solids.
  • a “whipping agent” is a food additive which, after being added to a mass, allows the volume of the mass to be increased by blowing in air. Whipping agents stabilize the mass and thus simplify handling. Whipping agents are used in the food industry, for example to make biscuits, mousse au chocolat and other desserts.
  • a "surgical bandage” colloquially also called adhesive plaster or plaster, is a piece of wound dressing that is connected with an adhesive tape. It is used to cover small wounds.
  • a “transdermal patch” is a form of administration for the systemic administration of drugs in patch form. It is stuck to the skin and releases the active ingredient in a controlled manner, which is then absorbed through the skin. The active ingredient gets into the blood vessel system without being broken down prematurely in the gastrointestinal tract or the liver.
  • a “stoma” is understood to be an artificially created connection between a hollow organ and the surface of the body.
  • Typical examples of a stoma are the artificial outlet of the large intestine (colostomy), the artificial outlet of the small intestine (neostomy) and the artificial outlet of the bladder (urostomy).
  • Ostomy products e.g. ostomy bags
  • These are bags that are attached to an adhesive surface. This adhesive pad is placed on the stomach around the stoma and sticks to the skin.
  • cleaning agents are consumables that are used to clean a wide variety of items and objects. They cause or support the removal of contamination as a result of use or residues and adhesions from the manufacturing process of the object. Different areas of application require different cleaning agents. Detergents (heavy duty detergents, color detergents, fabric softeners, etc.) or gall soap are used for laundry and textiles. For crockery (cookware, dinnerware and cutlery) dishwashing detergent, machine dishwashing detergent or rinse aid is used. For surfaces in living and working rooms: neutral cleaner, scouring agent (scouring sand) or window cleaning agent.
  • 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 to reduce friction and wear, as well as for cooling, vibration damping, sealing and corrosion protection.
  • all lubricants consist of a base fluid (usually base oil) and other ingredients called additives.
  • base fluid usually base oil
  • lubricants are liquid lubricants (lubricating oils and cooling lubricants), lubricating greases, solid lubricants (e.g. graphite).
  • Coolants in the context of the invention are liquid or solid substances or mixtures of substances that are used to dissipate heat.
  • a “composite” is a material made from two or more materials joined together that has material properties different from those of its individual components. Material properties and geometry of the components are important for the properties of the composite materials. In particular, size effects often play a role.
  • paints also known as paints or paints
  • a paint is a "liquid to pasty 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 by means of surface adhesion (adhesion) and its internal strength (cohesion). It is therefore a process material that is used in the bonding process to connect different materials. Examples are dispersion adhesive, hot melt adhesive, plastisol, cyanoacrylate adhesive, methyl methacrylate adhesive, unsaturated polyester adhesive, epoxy adhesive, polyurethane adhesive, silicone, phenolic resin adhesive, polyimide adhesive, polysulfide Adhesive, bismaleimide adhesive, adhesive based on silane-modified polymers, silicone adhesive.
  • Drilling fluids (also drilling mud) in the context of the present application are liquids that are pumped through the borehole during drilling. There are two basic types of drilling fluids - water-based and oil-based drilling fluids. Drilling muds essentially serve to stabilize a borehole, to clean the bottom of the borehole and to discharge the drilled soil material (drillings). In addition, they dissipate the considerable frictional heat generated at the drill bit and thus cool and lubricate the drilling tool. In addition, they reduce the frictional resistance for drill bits and rotating drill rods and dampen their vibrations.
  • Fracking is a method of creating, widening and stabilizing fractures in the rock of a deep subsurface deposit with the aim of increasing the permeability of the reservoir rocks. This allows gases or liquids therein to flow more easily and consistently to the well and be recovered.
  • frac fluid a liquid
  • Water is used as the frac fluid, which is usually mixed with proppants, such as e.g. B. quartz sand, and thickeners is added.
  • FIG. 1 a process for the production of an activatable pectin-converted citrus or apple fiber used according to the invention is shown schematically as a flow chart.
  • the pomace is gently broken down by acidic digestion at a pH value between 2.5 and 5.0 and part of the protopectin present is dissolved, which is then removed from the fiber material as high-quality pectin is separated by a solid-liquid separation (e.g. with a decanter or a separator).
  • a solid-liquid separation e.g. with a decanter or a separator
  • the fiber material that accumulates after acidic pre-incubation and separation of the pectin is digested by incubation in an acidic solution at a pH between 0.5 and 2.5 and a temperature between 70° and 80°C (“ acid digestion”) and further pectin extracted.
  • the acidic fiber material is then de-esterified by treatment with a pectin methyl esterase (“de-esterification”).
  • de-esterification Two washing steps are then carried out with an alcohol-containing washing liquid, each with subsequent solid-liquid separation using a decanter.
  • the washing liquid containing alcohol has an acidic pH in the first washing step and a basic pH in the second washing step. Because pH adjustment is optional in these two wash steps, it is shown in italics.
  • the fibers are gently dried by means of fluidized bed drying, followed by a grinding and sieving step in order to then obtain the citrus or apple fibers that can be used according to the invention.
  • Shear stresses that are below the yield point only cause an elastic deformation, which only leads to yielding if the shear stresses are above the yield point. In this determination, this is detected by measuring when a specified minimum shear rate 7 is exceeded. According to the present method, the yield point T 0 [Pa] is exceeded at the shear rate Y > 0.1 s -1 .
  • Measuring device Rheometer Physica MCR series (e.g. MCR 301, MCR 101)
  • Measuring system Z3 DIN or CC25
  • Measuring cup CC 27 P06 (ribbed measuring cup)
  • the yield point T 0 (unit [Pa] is read in Section 2 and is the shear stress (unit: [Pa]) at which the shear rate is Y ⁇ 0.10 s -1 for the last time.
  • the yield point measured with the rotation method is also referred to as “yield point (rotation)”.
  • This yield point also provides information about the structural strength and is determined in the oscillation test by increasing the amplitude at a constant frequency until the sample is destroyed by the ever-increasing deflection and then begins to flow.
  • the substance behaves like an elastic solid, i.e. the elastic parts (G') are higher than the viscous parts (G"), while when the yield point is exceeded, the viscous parts of the sample increase and the elastic parts decrease.
  • Measuring device Rheometer Physica MCR series (e.g. MCR 301, MCR 101)
  • Measuring system Z3 DIN or CC25
  • Measuring cup CC 27 P06 (ribbed measuring cup)
  • the yield point measured using the oscillation method is also referred to as the "cross-over yield point”.
  • the dynamic Weissenberg number gives a value that correlates particularly well with the sensory perception of the consistency and can be considered relatively independently of the absolute strength of the sample.
  • a high value for W means that the fibers have built up a predominantly elastic structure, while a low value for W indicates structures with clearly viscous parts.
  • the creamy texture typical of fibers is achieved when the W values are in the range of approx. 6 - 8, with lower values the sample is judged to be watery (less thick).
  • Measuring device Rheometer Physica MCR series, e.g. MCR 301, MCR 101
  • Measuring system Z3 DIN or CC25
  • Measuring cup CC 27 P06 (ribbed measuring cup)
  • phase shift angle ⁇ is read in the linear viscoelastic range.
  • dynamic Weissenberg number W is then calculated using the following formula: i
  • Measuring device Texture Analyzer TA-XT 2 (Stable Micro Systems, Godaiming, UK)
  • Test method/option Measurement of the force in the direction of compression / simple test Parameter:
  • 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. It should be noted that from the history of strength measurement, the unit of strength measured was in grams (g).
  • Cooking is done on an induction hob over medium heat. Place the buffer solution in a stainless steel pot.
  • breaking strength increases sharply with increasing fiber dosage, both at a soluble solids content of 22% TS and at 40% TS.
  • the breaking strengths also increase through the addition of a complexing agent/soluble ion exchanger, as in this case through the addition of sodium polyphosphate with a chain length of approx. 30.
  • test gels which were produced according to the above recipe with 40° Brix and 3.0% by weight fiber concentration, were tested for breaking strength as described above after being filled for the first time.
  • the gels were then heated to boiling while stirring and melted and solidified again by storage at room temperature. This was carried out a total of three times and the breaking strength was measured in the cooled state in each case. This showed that the fibers could be melted a total of three times after the first cooling and could form a gel again after cooling without significantly losing strength.
  • a set of screens In a screening machine, a set of screens, the mesh size of which constantly increases from the bottom screen to the top, is arranged one above the other. The sample is placed on the top sieve - the one with the largest mesh size. The sample particles with a diameter larger than the mesh size remain on the sieve; the finer particles fall through to the next sieve. The proportion of the sample on the different sieves is weighed out and reported as a percentage.
  • the sample is weighed to two decimal places.
  • the screens are provided with screening aids and built up one on top of the other with increasing mesh sizes.
  • the sample is quantitatively transferred to the top sieve, the sieves are clamped and The screening process runs according to defined parameters.
  • the individual sieves are weighed with sample and sieve aid and empty with sieve aid. If only a limit value in the particle size spectrum is to be checked for a product (e.g. 90% ⁇ 250 ⁇ m), then only a sieve with the appropriate mesh size is used.
  • Vibration height 1.5 mm
  • the screen construction consists of the following mesh sizes in pm: 1400, 1180, 1000, 710, 500, 355, 250 followed by the bottom.
  • the grain size is calculated using the following formula:
  • the sample is exactly 1 hour carefully filled into the measuring system of the rheometer and the respective measurement started. If the sample settles, it is carefully stirred with a spoon immediately before filling.
  • the sample is carefully filled into the measuring system of the rheometer after exactly 1 hour and the respective measurement is started. If the sample settles, it is carefully stirred with a spoon immediately before filling.
  • the sample is allowed to swell with excess water at room temperature for 24 hours. After centrifugation and subsequent decanting of the supernatant, the water binding capacity in g H2O/g sample can be determined gravimetrically. The pH value in the suspension must be measured and documented.
  • Plant fiber 1.0 g (in a centrifuge tube)
  • WBV water binding capacity
  • Measuring device Physica MCR series (e.g. MCR 301, MCR 101)
  • Measuring system Z3 DIN or CC25
  • An activatable, de-esterified, pectin-converted citrus fiber was produced using the process previously described and illustrated in FIG.
  • the dispersion was produced without the addition of sodium polyphosphate (Na-PP) or with the addition of 2, 4, 8 or 10% by weight of Na-PP.
  • the expected behavior was achieved with all three selected IPA concentrations in the washing alcohol (50%, 60% and 70%).
  • the viscosity increase was comparable using 60% IPA and 50% IPA with acid and significantly higher than with 70% IPA plus acid.
  • the type of acid (HCl, HNO3, citric acid) had a minor influence on the viscosities achieved.
  • the gelling power can be determined using the standard procedure for grading pectin in a 65% solids gel. It conforms to IFT Committee on Pectin Standardization, Food Technology, 1959, 13: 496-500 Method 5-54.
  • the moisture content of the sample is understood to mean the decrease in mass determined according to defined conditions after drying.
  • the moisture content of the sample is determined by means of infrared drying using the Sartorius MA-45 moisture analyzer (from Sartorius, Goettingen, Germany).
  • the color and brightness measurements are made with the Minolta Chromameter CR 300 or
  • the spectral properties of a sample are determined using standard color values.
  • the color of a sample is described in terms of hue, lightness and saturation. With these three basic properties, the color can be represented three-dimensionally:
  • the hues lie on the outer shell of the color body, the lightness varies on the vertical axis and the degree of saturation runs horizontally.
  • L*a*b* measurement system say L-star, a-star, b-star
  • L* represents lightness
  • a* and b* represent both hue and saturation
  • a* and b* indicate the positions on two color axes, where a* is assigned to the red-green axis and b* to the blue-yellow axis.
  • the device converts the standard color values into L*a*b* coordinates.
  • 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 pressed.
  • a triplicate measurement is carried out on each sample and the Average calculated.
  • the L*, a*, b* values are specified by the device with two decimal places.
  • the pectin contained in fibrous samples is converted into the liquid phase by means of an aqueous extraction.
  • the pectin is precipitated from the extract as an alcohol insoluble substance (AIS).
  • AIS alcohol insoluble substance
  • the sample suspension cooled to room temperature, is divided into four 150 ml centrifuge beakers and centrifuged at 4000 x g for 10 min. The supernatant is collected. The sediment from each beaker is resuspended in 50 g distilled water and centrifuged again at 4000 x g for 10 min. The supernatant is collected, the sediment is discarded.
  • the combined centrifugals are placed in about 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After 1 hour, it is filtered through a filter cloth and the AIS is pressed off manually. The AIS is then added to about 3 l of isopropanol (98%) in the filter cloth and loosened up by hand using gloves.
  • AIS alcohol-insoluble substance
  • the squeezing process is repeated, the AIS is removed quantitatively from the filter cloth, loosened up and dried in a drying cabinet at 60° C. for 1 hour.
  • the pressed, dried substance is weighed out to the nearest 0.1 g to calculate the Alcohol Insoluble Substance (AIS).
  • AIS Alcohol Insoluble Substance
  • the water-soluble pectin is calculated based on the fibrous sample using the following formula, where the water-soluble pectin occurs as an alcohol insoluble substance (AIS): g dried AIS Tal x 100
  • the curves are in the order corresponding to the concentration used - each the higher the fiber content, the lower the coefficient of friction, i.e. the creamier the mouthfeel.

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Abstract

La présente invention concerne l'utilisation d'une fibre de fruit activable activée, désestérifiée, à pectine modifiée, pour fabriquer des produits dans le domaine alimentaire ou non alimentaire. L'invention concerne en outre des produits contenant la fibre de fruit activable, désestérifiée, à pectine modifiée.
EP21763240.5A 2020-08-05 2021-08-03 Utilisation d'une fibre de fruit activable, désestérifiée, à pectine modifiée, pour fabriquer des produits Pending EP4192264A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102020120606.2A DE102020120606B4 (de) 2020-08-05 2020-08-05 Entesterte, aktivierbare, pektin-konvertierte Fruchtfaser, Verfahren zur Herstellung und Verwendung
DE102020125841.0A DE102020125841A1 (de) 2020-10-02 2020-10-02 Verwendung einer aktivierbaren, entesterten, pektin-konvertierten Fruchtfaser zur Herstellung von Erzeugnissen
PCT/EP2021/071685 WO2022029134A1 (fr) 2020-08-05 2021-08-03 Utilisation d'une fibre de fruit activable, désestérifiée, à pectine modifiée, pour fabriquer des produits

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EP4192264A1 true EP4192264A1 (fr) 2023-06-14

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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.
DE19815547C1 (de) * 1998-04-07 1999-12-02 Joachim Schmidt Haftmittel für Zahnprothesen
GB9914209D0 (en) * 1999-06-17 1999-08-18 Danisco Process
DK1641832T3 (da) * 2003-07-07 2019-06-24 Kmc Kartoffelmelcentralen Amba Fremgangsmåde til fremstilling af fiberholdig pektin og produkter og anvendelser heraf
US20080166465A1 (en) * 2007-01-10 2008-07-10 Cp Kelco U.S., Inc. Pectin for Heat Stable Bakery Jams
PT2188315T (pt) * 2007-08-29 2019-06-27 Kmc Kartoffelmelcentralen Amba Método de preparação de produtos de pectina que contenham fibras e produtos de pectina
JP2010022223A (ja) * 2008-07-16 2010-02-04 Sansho Kk 酵素で脱エステルしたペクチンを用いた酸性タンパク食品及びその製造法
US20120289611A1 (en) * 2009-09-30 2012-11-15 Daly Daniel T Pectin compounds, methods of using pectin compounds, and methods of controlling water solubility
CN104603229B (zh) * 2012-07-27 2017-12-22 克鲁科姆有限公司 植物源纤维素组合物以用作钻井泥浆
NO20191067A1 (en) * 2017-02-15 2019-09-02 Cp Kelco Aps Activated pectin-containing biomass compositions, products, and methods of producing

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