NL1040696A - A process for obtaining natural food ingredients that bind and bind water. - Google Patents

Description

Method for obtaining natural ingredients for foods that bind and bind water

The present invention relates to methods for processing and processing natural waste streams from the food industry so that the nutrients still present in these waste streams can be reused so that this can contribute to pure, natural, clean-label foods that contribute to sustainability and to a improving public health, with the aim of binding water in foodstuffs. The present invention also relates to the foods obtained according to these methods.

The production of food has increasingly left the sustainability principle in recent decades. As a result, an increasing number of ingredients with one or more E-number (s) are being added to more and more foods. This seems to have gone too far and the market requires a correction. A growing number of consumers are willing to pay a higher price for food if that pure, natural, clean label is produced in a more sustainable way and contributes to health. This not only contributes to less waste of food raw materials, but also provides more health benefits.

Certain types of food can be used directly by humans and are an effective food utilization system. In the last century, raw materials for the production of foodstuffs are increasingly being processed, refined, to obtain increasingly purified ingredients such as granulated sugar, flour, oil and the like. As raw materials produce more and more 'pure' ingredients, growing residual flows arise as a result. Potato fibers, potato peels, carrot fibers, apple residue, citrus pulp, back flour and the like can be considered here. These are all residues with an economically low added value. During the production of 'pure' ingredients, an average of around 25% of the amount of food raw materials currently becomes available as a residual stream. About half of those residual steams are used as animal feed and then come back as consumable food in the form of meat, milk and the like. Only about 20% of this is available as food for humans in the form of meat, milk and the like. The rest is disposed of as offal, manure, methane, etc. This indirect utilization is less efficient than direct use. The other half of the residual materials, which is not used as animal feed, disappears from the consumption column and is used in the 'bio-based economy' for the production of biodegradable utensils or for the production of bioenergy via biorefining, or is simply used as organic material used for fertilization (such as, for example, the products that are sold at the auction). Ultimately, around 20% of all food raw materials no longer become available to humans, which means a huge waste of food. This 20% that is not consumed contains an estimated 16% of the macronutrients and 50% of the micronutrients of the total amount of food raw materials. This means that the micronutrients in particular are wasted, which affects public health.

At present, the average consumer perceives tasty food as having a higher market value than healthier foods that are produced in a sustainable way. Production and sales are based on the well-known economic principles. More attention is paid to foods with a higher market value, measured in total turnover, than to foods with a lower market value.

Due to the enormous increase in chronic diseases on the one hand and the increase in food scarcity on the other, subjects such as health and sustainable production are gaining market value. Moreover, there is a desire for pure and natural products. More and more consumers are spending more money on foods that are pure, natural and clean, are produced in a sustainable way and that contribute to health.

The 'purified' ingredients such as granulated sugar, flour, oil and the like are, as macronutrients, effective energy suppliers for the body, but are low in essential micronutrients such as slow sugars, high-quality amino acids, vitamins, minerals, dietary fiber and other bio-active substances. What does granulated sugar, starch or oil now contain, except for energy suppliers such as macronutrients, carbohydrates and fats? Virtually nothing! In the so-called Western food culture, food is relatively rich in macronutrients and relatively poor in micronutrients. Too high a macronutrient intake leads to overweight. A shortage of micronutrients and slow carbohydrates is partly the basis of many chronic conditions.

More and more food products are prepared in oil, for example by frying, baking, frying, heating in the oven and the like, hereinafter also referred to as frying, for the sake of simplicity, both individually and collectively. During the preparation of these foods, they not only absorb oil, but trans fatty acids and acrylamide are formed during the heating process. Trans fatty acids and acrylamide are carcinogenic and mutagenic toxic substances for the human body.

Target

Nowadays, the residual streams or residues are richer in micronutrients, including slow carbohydrates, high-quality amino acids, vitamins, minerals, dietary fiber and other bio-active substances than, in general, the foods actually marketed.

The present invention provides that one or more residual materials, whether or not in combination with energy-rich food raw materials and / or ingredients, can be mixed and / or pre-processed and / or thermally treated, for example by extrusion technologies, or on be further processed in a special way and / or mixed with other residues before or during those processes, so that an ingredient is created that can be added to foods and thereby provides an additional functional value and / or nutritional value and / or economic value to these foods by to bind water, among other things. The pre-processing may consist of reducing the asparagine content and / or reducing the content of free reducing sugars such as glucose. The main operation can consist of a heat treatment using extrusion technology. In the post-processing, the obtained ingredient is ground in a specific manner, the type of mill and the particle size being important.

All this with the aim of obtaining ingredients that bind water and / or water-soluble substances such as proteins, and retain them and, if necessary, attach themselves and, if desired, increase the content of oil and / or trans fatty acids and / or acrylamide Reduce. And, if possible, increase the micronutrient content. This can be achieved with one or more raw materials and / or ingredients. In addition, the goal can be achieved by using raw materials and / or residual materials that come from organically grown raw materials.

By processing residual steams and using them in foods, these foods become richer in slow carbohydrates, high-quality amino acids, vitamins, minerals, dietary fiber and other bio-active substances. This makes the food healthier and reduces food wastage. The ingredients that are subsequently produced in this way are pure, natural, are clean labels, contribute to sustainability and to public health. Extra value can be obtained by making bio-grown raw materials.

In addition to the use of residual materials, raw materials can also be used in their entirety, such as a whole potato, or a whole grain, and the like, whether or not in combination with other ingredients.

Acrylamide is a point of attention. Acrylamide is a carcinogenic and mutagenic toxic substance, the permitted concentration of which in foodstuffs is constantly being reduced. The production of bio-fries and bio-potato chips produces an acrylamide content up to 3 times the permitted standard. Acrylamide may form at higher temperatures during the preparation of food. Acrylamide is accelerated through a long chemical cascade reaction from the basic substances asparagine and reducing sugars such as free glucose. This reaction proceeds faster the higher the temperature. As soon as the temperature during the preparation is 170 ° C or higher, this reaction proceeds quickly. Bio-grown products such as potatoes contain a higher content of asparagine and glucose than the non-grown varieties. With the help of the processes described below, the content of acrylamide can be substantially reduced by means of a (bio) coating so that a bio-food product falls below the permitted standard by applying this coating.

Water binding and oil-reducing capacity due to the presence of pectins in combination with adhesive capacity due to the presence of (partially) digested starch

Raw materials and / or ingredients that are relatively rich in pectins, such as potato fibers, have a water-binding capacity in dry form. Raw materials that are relatively rich in starch and are thermally treated, such as exposed flour, have an adhesive capacity in dry form as soon as they come into contact with water. Their combination leads to water binding and to adhesion. Water-binding capacity and oil-reducing capacity due to pectins Certain raw materials or ingredients rich in pectins can bind water and water-soluble substances such as ethanol, amino acids, proteins and the like. Pectins are mainly found in fruit and vegetables and in various bulb and tuber crops such as potatoes, in particular in products that are water-rich and hard to the touch, such as, for example, potatoes, carrots, (red) beets, (sugar) beets, apples, citrus fruits and the like.

In the cell wall of products that are relatively rich in pectins, dietary fiber matrices are present which contain pectins and other dietary fibers, such as, for example, hemi-cellulose, cellulose, lignin. Because pectins bind water, they attract water into a cell wall that is still alive, causing the cell wall to swell and 'pump up'. In order to limit the maximum size of the cell when the cell wall is 'inflated', the cell walls in the dietary fiber matrices contain cellulose and lignin, threads that serve as 'reinforcement' that make the cell 'hard' and, consequently, the raw material, such as a potato , carrot, apple and the like. As soon as dried pectins, isolated from those cell walls, come into contact with water, they immediately bind and retain free water. Depending on the type of pectin, the water binding can increase to around 100 times the weight of the pectin. Substances that are soluble in water are then also bound.

In the refining process to obtain the 'pure' ingredients such as granulated sugar, flour or oil, the cell walls are cracked and the energy-rich substances such as sugar, starch or oil are removed from the cell and the residues remain as a residual flow. These residual streams that originate from bulb and tuber crops or from hard and water-rich fruit or vegetables are usually relatively rich in pectins and other dietary fibers. Often the residual substances in the dry matter content together contain 50% or more of dietary fiber. By drying these residual substances and using them as an ingredient, this creates an ingredient that acquires a water-binding capacity as soon as this residual stream has dried. The dried ingredient can be used as a water binder in foodstuffs, whereby, for example, a mince of fish or meat can be bound.

Pectins also ensure that oil uptake is reduced. On the one hand, pectins prefer water and water-soluble substances, such as ethanol, amino acids and the like, and on the other hand, wherever there is water or water-soluble substances, no food oil or food-oil-soluble substances can be present. Pectins repel food oil and food oil-soluble substances and pectins therefore have an oil-reducing effect if they can come into contact with water and / or with water-soluble substances and with food oil at the same time. During the production of foodstuffs, for example for the production of so-called nuggets, or during the preparation, for example by frying, thereof, the pectins only have a limited time to be able to bind water. The process of water binding can be accelerated by increasing the surface of products or ingredients that are relatively rich in pectins. This is possible through extrusion technology. In addition, the particles can be reduced, which also increases the surface area.

Adhesive capacity by thermally treating starchy products By treating starch thermally, it can be released. The more starch is digested, the more the starch tends to stick / stick / adhere. A good example is wallpaper paste. Digested starch in dry form, absorbs water as soon as the digested starch comes in contact with water and then forms a viscous mass. By using raw materials and / or ingredients that are rich in starch and whether or not to mix these with other raw materials and / or ingredients, an ingredient is created that attaches itself to a water-rich surface. One of the options for thermally treating such a product is the application of extrusion technology, by adding pressure, raising the temperature and adding water during the extrusion production process; extruding. The degree of digestion of the starch is determined by the pressure, the temperature, the water supply and the length of stay in the extruder.

As soon as products that are relatively rich in starch are extruded, they are released in proportion to the intensity of the heat treatment. The viscosity forms an indirect measure of the degree of digestion of the starch present. Graph 1 shows the viscosities of different test samples at different temperatures of the water in which the test samples are dissolved. These test samples are listed in the graphs as ORFI samples (ORFI stands for Oil Reducing Food Ingredient). These ORFI samples are ingredients that in this case are composed of a mixture of circalO% potato fibers and approximately 90% back flour (all based on approximately 90% dry matter). These mixtures were then extruded, dried and ground into fine powder.

Graph 1: Viscosity course of different ORFI variants at different temperatures

Graph 1 shows that as the temperature rises, the viscosity decreases, but as soon as the mixtures (ORFI samples prepared with water) are cooled again, the viscosity increases. This is a unique functionality; at higher temperatures a mixture is easier to process, while after cooling a thickening occurs, which remains, as used in ragout for, for example, croquettes.

Raw materials that are relatively rich in pectin in combination with raw materials that are relatively rich in starch that are mixed and extruded lead to an ingredient that absorbs more water and less oil as soon as it is exposed to food oil and water (vapor) during frying, for example.

The ORFI samples obtained are exposed to water or food oil in a uniform manner. The tests were carried out using the Andersen method, each time using 2.5 g of dry test material.

The results are as follows:

Graph 2 illustrates that water absorption improves significantly and graph 3 shows that oil absorption is significantly reduced compared to traditional breadcrumbs made from breadcrumbs or rusks.

The ORFI samples included are a combination of residues that are rich in pectins and residues that are rich in starch. In this case, use was made of 10% potato fibers and 90% rear flour converted to approximately 90% dry matter. After mixing these substances, they were extruded, dried and ground.

Graph 2: The water intake of various ORFI samples in comparison with bread and rusk breadcrumbs.

Graph 2 shows that the water intake increases by more than 200% to almost 400% compared to the water intake with rusk breadcrumbs or with traditional bread crumbs. This depends on the type of mill and the screen size when grinding. The graph also shows that the larger the particles, the greater the water absorption. It also appears that powder that has been processed by a break-through mill (P) absorbs more water than the powder that has been ground by a cutting mill (R), if it is ground to the same fineness.

One explanation for the fact that ORFI adsorbs more moisture compared to bread and rusk breadcrumbs is partly due to the fact that the pectin percentage in ORFI is higher than in bread and rusk breadcrumbs. An explanation for the fact that the coarser ground ORFI (whose numbers end with 1, referring to 1 mm, in graph 2) adsorbs more water than finer ground ORFI (whose numbers end with 0.25, referring to 0.25 mm, in Graph 2) has to do with the fact that the extruded product is less "damaged" when coarser is ground. The pore structure of the extruded ORFI remains better intact during the coarser grinding, so that more pore volume remains available. Due to the capillary effect, the moisture has the ability to settle in the pores, which increases the water absorption.

Graph 3: The oil uptake of various ORFI samples compared with bread and rusk breadcrumbs.

Chart 3 shows that the oil adsorption of the ORFI products decreases by approximately 40% compared to rusks or traditional breadcrumbs. Chart 3 also shows that the finer the grinding of the particles (the numbers behind the different samples are the different sieve sizes used for grinding, respectively), the oil adsorption decreases. Furthermore, it can be seen that the milling method also influences the oil uptake (P stands for a break-through mill and R and RS stands for a cutting mill), a break-through mill leads to a powder that absorbs less oil.

Influence adsorption

At the end of the extrusion process, the extrudate leaves the extruder through an opening in a mold. The extrudate is then cut into pieces by a cutter into 'lumps'. These 'extrudate pellets' are then dried to a dry matter content of at least 88%. Finally, the extrudate pellets are ground with a specific mill with a specific sieve size. Different adsorption amounts can be obtained through different applications. These can be influenced as follows: 1. Size of the opening of the mold through which the extrudate leaves the extruder. As that opening becomes smaller, the pressure at the opening is increased and more expansion is obtained from the extrudate. Due to a larger expansion, more pore volume is created and a larger surface area, which increases the adsorption. This is important for water adsorption. If the oil intake needs to be further restricted, it is important to use a mold with a larger opening. 2. Size of the extrudate pellets. As the extrudate is cut into larger 'lumps' by a cutter that comes after the mouth of the extruder, for example into lumps with a length of 1 cm, they are more difficult to grind after drying and the pore volume becomes further reduced by milling damaged and reduced. A decrease in the pore volume means a limitation of the (oil) adsorption. If the extrudate is cut into smaller 'lumps' or into slices, for example up to and including 3 mm, they are easier to grind into powder after drying and the pore volume is less damaged and increases the (water) adsorption. 3. Method of grinding. A break-through mill, increases water absorption and reduces oil intake. 4. Sieve size when grinding. When grinding, the product to be grinded is reduced until it can pass through a screen with a certain screen size. The smaller the screen size, for example smaller than 0.5 mm, the finer the powder. The finer the extrudate is milled, the more the pore volume decreases and the more the (oil) adsorption is limited. The coarser the extrudate is milled, for example with a screen size of more than 0.5 mm, the less the pore volume decreases and the better the (water) adsorption is.

To come up with an ingredient that contributes to a better water binding, it is important that the following method and device are used during the process, here called method A: 1. An extruder die with a smaller opening. 2. Cutting the extrudate into smaller pieces, for example with a maximum diameter of 3 mm. 3. Grinding the extrudate pellets with a break-through mill. 4. When grinding, use a screen size that lets through particles with a minimum diameter of 0.5 mm.

In order to obtain an ingredient that contributes to a reduction in oil uptake, it is important that during the process the following method and device are used, here called method B: 5. Larger opening of the die of the extruder. 6. Cutting into larger pieces, say with a diameter of 1 cm, of the extrudate. 7. Grinding the extrudate pellets with a break-through mill 8. When grinding, use a screen size that lets through particles with a maximum diameter of 0.5 mm.

In order to nevertheless arrive at crumbs in which also crumbs with a diameter of 2.5 mm are present, which contribute to a limitation of the oil uptake, it is important that this is composed of a mixture of 1) for approximately 30% chunks / powder which are manufactured according to method B, but with a sieve size during the grinding of at least 2.5 mm and 2) for approximately 70 %% lumps / powder produced according to method A. It is also recommended in this case to work with a raw material and / or ingredient that is rich in pectins and one or more raw materials and / or ingredients that are rich in starch, in this case in the ratio of 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. Good experiences have been gained through a mixture, which consists of 10% potato fibers and 90% rear meal, both converted to a minimum of 88% dry matter.

Give texture and structure to foods

Foods consisting of pieces or ground meat or fish, such as mince, minced meat, sausage and the like, need structure in addition to water-binding and binding capacity. Products that are relatively rich in (hemi-) cellulose, cellulose and / or lignin can give texture and structure, for example ingredients from the grain processing industry such as wheat fibers, oat fibers and the like can give texture and structure. A product such as back flour, which is less high-quality wheat flour, is relatively rich in the dietary fibers mentioned here and can also provide texture and structure.

Reduction of the formation of acrylamide

By providing the food in question with a coating that is relatively low in asparagine and / or relatively low in reducing sugars such as glucose, hardly any acrylamide is formed in that coating during heating of that food during frying.

Asparagine, which is contained in a raw material or raw materials and / or in an ingredient or ingredients from which a coating for food is made, can reduce the chance of the formation of acrylamide if the asparagine comes into contact with the enzyme asparaginase. A second possibility is to dissolve, rinse and / or spin off the reducing sugars. Both processes can also be combined. By applying this process and producing a coating, foods with less acrylamide are created during heating such as deep-frying.

Deep-frying and acrylamide formation

As soon as the outside of a food comes into contact with hot food oil, the energy / heat of that food oil is transported through the outside of the food in question to the inside of the food in question. With water-rich products such as meat, fish, potato particles such as fries and potato chips, the temperature in the inside of the relevant food does not rise further than 100 ° C, because the water present first evaporates. Once all the water has evaporated from the food, the inside temperature can quickly rise and the food in question should be removed from the hot food oil as quickly as possible in order to reduce the chance of acrylamide forming in the food. Therefore, if the temperature of the food in question does not rise beyond 100 ° C on the inside, then hardly any acrylamide is formed on the inside. Acrylamide can initially primarily occur on the outside of the fried food. The effect of the temperature rising on the inside of fries too quickly is that the thinner parts, such as the dots, first become brown and crispy and that this is precisely caused by the formation of acrylamide. The preparation whereby foods are deep fried in hot food oil and where the inside of the food in question is prepared and not further than that, will be further referred to as process Z.

Raw materials and ingredients for the production of foods that can contribute to a better water-binding capacity and / or a better adhesive capacity.

Functional value of dietary fiber in food production Dietary fibers not only contribute to the nutritional value of foods, but often also provide functional value. The functional value can be the binding capacity of ingredients, with water also being considered as an ingredient, and the structural and texture-generating capacity. Pectins, which are certain dietary fibers, bind moisture and retain moisture. Pectins naturally retain water and water-soluble substances such as proteins. As soon as ingredients containing pectins are dried, these ingredients re-bind moisture as soon as these ingredients come into contact with water or with water in which substances are dissolved, such as proteins.

Hemi-cellulose, cellulose and lignin mainly give texture and structure to a food.

Functional value of starch in food production Thermally treated starch not only contributes to the nutritional value of foods, but also provides functional value. Dry starch does not do much, but as soon as thermally treated starch comes into contact with water or with substances dissolved in water, it starts to adhere due to its viscosity. The functionality of this adhesive capacity can be increased as starch becomes more accessible to water, so it is actually released. Most raw materials, such as grain, including corn and rice, tapioca root, potatoes and the like from which starch is produced, such as wheat flour, rice flour, corn flour, tapioca, potato starch and the like are starchy products. In addition, there are pea and bean-like products that are rich in both proteins and starch.

Use of whole or parts of raw materials and ingredients for food production

All or parts of raw materials for the production of raw materials for food are here divided into 4 groups and included in lists I, II, III, IV below. Starch-rich ingredients are included in list V. Residues are included in lists VI and VII.

List I contains in particular raw materials and / or parts thereof that are relatively rich in pectins.

List I: Examples of raw materials and / or parts thereof that are relatively rich in pectins: - (Sugar) beets or parts of (sugar) beets; - (Red) beets or portions of (red) beets - Carrots or portions of carrots; - Vegetables or portions of vegetables; - Fruit or portions of fruit; - Grapes and currants or portions of grapes or currants; - Onions or portions of onions; - Seaweed, algae and the like or parts thereof such as guar gum.

The raw materials mentioned here in this list and / or parts thereof may have been reduced and / or dried and / or ground or otherwise processed. This could include carrot slices, beetroot slices or rejected particles that are still 'food grade'.

These are in particular water-rich products that feel firm and hard, such as potatoes, beets, carrots and the like, as stated on list I.

List II contains in particular examples of raw materials and / or parts thereof that are relatively rich in starch.

List II: Examples of raw materials and / or parts thereof that are relatively rich in starch: - Cereals, such as wheat, barley, oats, rye, rice, maize and / or parts thereof; Raw materials and / or parts thereof as mentioned in this list can be milled or otherwise processed, such as a thermal treatment.

In particular, list III lists raw materials and / or parts thereof that are relatively rich in starch and pectins.

List III: Examples of raw materials and / or parts thereof that are relatively rich in pectins and starch: - (Sweet, factory, consumption, bio-grown) potatoes and / or portions of (sweet, factory, consumption, organic) potatoes) and the like; - Cassava root or cassava root and / or parts of the cassava root or cassava root devoid of bluish acid;

The raw materials listed here can be reduced and / or dried and / or ground. This could include, for example, potato wedges, rejected fries particles or cut residues or sauce.

List IV contains raw materials and / or parts thereof that are relatively rich in protein and starch.

Proteins have a certain gelling effect and that can be of added value for some applications.

List IV: Examples of raw materials and / or parts thereof that are relatively rich in protein and starch: - Peas and / or parts of peas; - (Broad) beans and / or portions of (broad) beans; - Soybeans and / or portions of soybeans; - Lentils and / or portions of lentils;

Raw materials listed here in this list and / or parts thereof may have been milled or otherwise processed.

Use of starchy ingredients for the production of food Ingredients are products that are more or less isolated as 'pure' substances from the original food raw materials and / or parts thereof. Some examples thereof; potato starch is isolated from the factory potato or flour that is isolated from wheat.

List V lists ingredients that are starch-rich and that are intended, by means of heat treatment, to attach ingredients during the production of foodstuffs.

List V: Examples of starch-rich ingredients that contribute to the adherence in food production once they have undergone thermal treatment: - Flour such as wheat flour, corn flour, rice flour, potato starch, tapioca; Ingredients can be used in both wet and dried form.

Use of residues for food production

These ingredients become available during the refining or production of raw materials and / or foods. These are listed in list VI.

List VI: Examples of residual substances that are rich in dietary fibers such as pectins that have a binding effect mainly through the binding of water and the binding of water-soluble substances such as proteins: - Potato fibers, in fact the residual substance that becomes available during the production of potato starch and / or potato protein and / or derivatives thereof; - Potato peelers, in fact the residual material that becomes available during the production of potato particles, such as fries, potato chips, potato wedges and the like; - Apple residue, in fact the residual material that becomes available during the production of apple juice; - Pear interest, in fact the residual material that becomes available during the production of pear juice; - Carrot fibers, which actually become available during the production of carrot juice; - Carrot peels, in fact it is the peels that become available during peeling of the carrot or carrot; - (Sugar) beet pulp, in fact the residual material that becomes available during the production of, among other things, granulated sugar, glucose syrup, maltose syrup and the like; - (Red) beet fibers, in fact the residual material that becomes available during the production of, among other things, (red) beet juice; - (Red) beet peels, in fact the residual material that becomes available during peeling of the (red) beet (s); - Cut vegetable waste, in fact the residual material that becomes available during the production of cut vegetables; - Fruit waste, in fact the residual material that becomes available during the production of fruit and that has been stripped of the hard parts such as seeds, sticks, seeds and the like. Fruit waste may include peels, cores and the like; - Citrus pulp, in fact the residual material that becomes available during the production of citrus products such as orange juice, lemon juice and the like; - Grape waste, in fact the residual material that becomes available during the pressing of the grapes, whereby the liquid from the grapes is used, for example, for the production of wine; - Residues from seaweed and algae and the like.

Both the wet and dry / dried form apply to the ingredients in this list. In the preparation of potatoes, for example for producing fries, potato chips and the like, potatoes are often peeled. The potato peel forms approximately 10% of the weight of the potato. Peeling the potato can be done by grating, peeling or removing the potato peel using steam techniques. In the latter case, steam is absorbed by the potato peel, reducing the dry matter content of the potato peel from around 25% to around 12.5%.

In the Netherlands, approximately 1 million tonnes of these residual flows become available every year, converted to 100% dry matter.

In particular, list VII lists residues that are rich in dietary fibers such as hemi-cellulose, cellulose and lignin and are relatively low in pectin.

These residues mainly give texture and structure to foods in the production of them.

List VII: Examples of residues that are especially rich in hemi-cellulose, cellulose and lignin: - Back flour, in fact the residual material that becomes available during the production of wheat flour; - Beer brush, in fact the residual material that becomes available during the production of beer; - Bran, in fact the residual substance during the production of flour from grain. Think of wheat bran, oat bran, rye bran, barley bran, rice bran, corn bran and the like;

Pea starch as a less protein-rich fraction that becomes available for the production of a high-protein ingredient from peas for the production of, for example, fish feed.

Both the wet and dry / dried form apply to the ingredients in this list.

If the raw materials and / or ingredients come from organic cultivation, organic foods are involved.

Processing

Various raw materials and ingredients from lists I up to and including VII can be pre-processed and then added to foods individually or in mixed form or extruded before the addition (extruding, drying and milling). The crushed extrudate can be added to foods individually or mixed with raw materials or ingredients from lists I to VII and then added to foods. In both cases, the aim is to improve the (water) binding of ingredients in food and / or to improve the adhesion to food and / or to reduce the oil intake during frying or baking and / or to reduce the acrylamide content. Depending on the need for the result to be achieved, the process can consist of various steps, one or more steps of which can possibly be skipped.

Use of shells and cutting residues

Peeling potatoes or other raw materials, such as carrots, beets and the like, that are peeled or vegetables that are being cut, first get rid of contaminants such as sand, clay, stalks, leaf particles, stray plastic, metal, rotten parts and the like, these contain peels or these cutting residues have fewer contaminants. This will further be referred to as process A. When potatoes or other raw materials are removed from their skins, skins are created, whether or not enriched with water. When cutting potatoes, vegetables and fruit, whether or not enriched with water, cutting residues are created. This will further be referred to as process B. By sparkling the shells and / or the cutting residues whereby the cell walls are cracked, the cell contents can become freely available. This process is further referred to as process C. This allows asparaginase to be added to the mousse whereby the asparagine is broken down, or at least is no longer available for the formation of acrylamide. This fermentation process is further referred to as process D. Likewise, a large proportion of free reduced sugars can be removed from a raw material or raw materials and / or from an ingredient or ingredients, such as from shells or cut residues by finely sparkling them and then the aqueous effluent in which the reduced sugars are dissolved, centrifuging off. The centrifugate then hardly contains any free reducing sugars, which also reduces the chance of the formation of acrylamide. This process is further referred to as process E. This centrifugation can be done in several steps with the size of the holes in the sieves increasing in each step. For example, centrifugation can initially be performed with (centri) sieves with a screen size of 40 µm, process E1, then with 70 µm, process E2 and then with 100 µm, process E3. This allows different fractions to be obtained. In process El, the finer sand and clay particles can be removed in this way with the aqueous liquid. The fraction that becomes available that lies between the screen size of 40 µm to 70 µm is rich in starch and the fraction that becomes available that is larger than 100 µm is relatively rich in dietary fiber. Instead of shells or cut residues, other raw materials and / or ingredients or a combination thereof can of course also be used, such as potato fibers, apple residue, carrot fibers, whole potatoes, vegetables, fruit and the like. Processes D and E can be combined and process F. is then created. The 'juices' and products can be collected and dried. The juice with a particle size of less than 40 µm can be dried. This process is further referred to as process G. The juice containing a particle size of 40 µm or larger, but smaller than 70 µm, is mentioned here as process H. The centrifugation drying with a particle size of 70 µm, but smaller than 100 µm is mentioned here as process I. Drying the centrifugate with a particle size greater than 100 µm is further referred to as process J.

Extrusion technology

By processing starchy products, such as after-meal, by means of extrusion technology, a thermal treatment and an expanded extrudate / ingredient with an enlarged surface area are created. Due to the enlargement of the surface, a product absorbs moisture more quickly or an extruded coating that is relatively starchy, adheres faster and better to a food product that still has free water on or in the surface (the process can be compared to a snack that is known as a so-called wokkel, which is an extruded product, which can attach itself to the tongue). By mixing one or more raw materials and / or ingredients that appear in one of the lists I up to and including VII and subsequently extruding them, an extrudate is created whereby a new product is created that can no longer be compared with the original mixture. The individual ingredients are completely entangled and can no longer separate.

The mixing of one or more raw materials and / or ingredients that appear on the lists I up to and including VII is stated here as process K. It may also be desirable for the premix to be preconditioned using a preconditioner, for example if one or more wet raw materials and / or ingredients are mixed with one or more dry raw materials and / or ingredients. This preconditioning process is further referred to as process L. Subsequently, the mixture is extruded, preferably with an extruder. This process is further referred to as process M. If it is a single-screw extruder, the process is referred to as process M1 and if a double-screw extruder is used, the process is referred to here as process M2. During extruding, the inside temperature of the extruder can be set per segment. The temperature influences the digestion of starch. This is illustrated on the basis of graph 4.

Graph 4: The temperature of the extruder is set at various temperatures, as well as the speed versus the digestion percentage of starch

Graph 4 shows that the effect of the speed of the extruder on the digestion rate at the stated speeds (rpm) is practically negligible. It appears that the digestion is strongly influenced by the temperature in the extruder.

The temperature at which the extruder is set is stated after this process code, since the segments follow in order to which that maximum temperature applies. If it says: process M1, 130,2,3,4 then this means that the extruder in segments 2, 3 and 4 is set to 130 ° C. If it says: process M1, 70, 4 then this means that the extruder is set to reach the maximum temperature of 70 ° C only in segment 4 and that this temperature is not reached in the other segments.

Finally, the extrudate leaves the extruder through the exit of a mold. This state is referred to here as process N. If the mold has an opening with a diameter of about 1 cm or more, this process is referred to as process N1. If the opening of the mold has a diameter smaller than 10 mm, but is equal to 4 mm or larger, that process is called process N2. If the diameter of the opening of the mold is smaller than 4 mm, that process is referred to here as process N3. The extrudate is then cut into 'kibble' or 'slices' with a cutter. This process is referred to here as process O. If the length of the pieces is 10 mm or more, this process is called process 01. If the extrudate is cut to a length that is less than 10 mm but equal to or greater than 4 mm, then the process is referred to as process 02. If the extrudate is cut to lengths less than 4 mm, then the process is referred to as process 03.

Expanding, cutting, drying and grinding the extrudate After the extrudate has been cut into chunks or slices, these are dried. This drying is further referred to as process P. The dried chunks or slices can then be ground into a powder. This process is further referred to as process Q. The milling method influences the adsorption capacity. If the kibble or slices are ground with a break-through mill such as a hammer mill, the pores are more damaged than with a cutting mill. The less the pores are damaged, the greater the adsorption capacity. Grinding with the break-through mill is referred to as process Q1 and with the cutter mill as process Q2.

When grinding, the ground product is pressed through a sieve. The larger the holes in a sieve / mantle, the coarser the powder. These holes in the screen / mantle are called the screen size here. The finer the desired powder, the smaller the sieve size and the longer the milled product remains in the mill and the more pores that are formed during extrusion are damaged, whereby the pore volume and the adsorption capacity due to the lower capillary action of both water and oil. To indicate the processing of samples, the screen size Q is added in the form of a lowercase letter z followed by the screen size in mm. Suppose a process says; Q1, z2.5, stands for the use of a break-through mill in which a screen size of 2.5 mm is used, the particle size of the powder obtained being therefore a maximum of 2.5 mm.

The process can be set up according to the desire to realize more or less adsorption capacity. In the case of water binding, a process is chosen that contributes to water binding. In the case of oil reduction, a process is chosen that contributes to the reduction of the adsorption capacity. In table 1 these processes are placed side by side as method A (target water binding) and method B (target oil reduction).

Table 1: Processes that influence the adsorption capacity

By using one or more raw materials and / or ingredients, the process also influences the adsorption capacity. As soon as there is a need for an increase in the adsorption capacity in the case of water binding, the process variants N3.03, Q1 and ground with a screen size of at least 2.5 mm are used as part of the entire process. Of course, deviations can be made depending on the application, for example if a finer powder is desired, but this is then partially at the expense of the adsorption capacity. If there is a need for a reduction in the adsorption capacity, in the case of a reduction in the intake of food oil during process Z, the production variants N1, 01, Q1 and a smaller screen size of a maximum of 2.5 mm are preferred. Opposite requirements can of course be imposed on an ingredient.

As is known, a particle size is created during grinding that is maximum at the screen size. However, many smaller particles also occur. The median particle size distribution is somewhere in the neighborhood of 67% of the maximum particle size of the ground powder. Suppose the screen size is 2.5 mm, then the median is close to the 1.70 mm. If a larger water bonding is required and smaller particles, for example, of 1 mm are required, the resulting powder can be sieved as a result of method A with a screen size of 1 mm. The remainder remaining on the screen is in this case larger than 1 mm and smaller than 2.5 mm and can be used when larger particles are required, for example when used as a binder in mince.

In certain cases, larger crumbs than 2.5 mm are required to obtain a better bit. In that case it would therefore be possible to first mill with a screen size of 2.5 mm and then to be screened with a screen size of 2 mm to obtain nice-sized crumbs. The powder which is sieved, which is smaller than 2 mm in this case, can be ground with a break-through mill with, for example, a screen size of 0.25 mm. This is to destroy the capillary effect. This sieving and optionally grinding the sieve even finer is stated here as process R.

Both powders are then mixed. To prevent separation, the finer powder should be attached to the coarser crumbs. This sticking can be done by spraying 1% water (w / w) over the mixture while the two powders are mixed. The condition is that the end product must contain a minimum of 88% dry matter. This process of mixing a coarser powder and a finer powder and bonding to each other is referred to here as process S.

Applications

Application 1: Coating for potato particles

More and more often, potato particles such as fries, potato chips, potato wedges, potato croquettes and the like are provided with a coating to give them a better taste experience through better crispness. Efforts are also made to reduce oil uptake during process Z. In addition, the aim is to reduce the content of trans fatty acids and acrylamide. For the composition of a coating on potato particles, converted to approximately 90% dry matter, a mixing ratio is used of one or more raw materials and / or ingredients that appear on list I and / or III to obtain 0.5% to 7% pectins , preferably from 1.5% - 2% pectins, and from one or more raw materials and / or ingredients that appear on lists II, IV and / or V to obtain 60% to 88% starch and preferably 73% - 77% starch. The mixture is then extruded or not and then ground to a desired particle size. If the aim is to reduce oil uptake, a process according to method B is applied and the powder is ground to a maximum screen size of 0.25 mm with a break-through mill. 1.1 Wet coating applied to potato particles

In this case the coating is made by mixing one or more raw materials and / or ingredients that appear on lists I, II, III, IV and / or V with water in a usual ratio of 1 part of powder to 3 parts of water ( w / w). This mixture is called a 'batter' and is applied to the potato particles as a coating after blanching and before pre-baking. If desired, the raw material or ingredient that provides a lot of starch can be thermally treated. When using a wet coating, the added water must be evaporated during the (pre) baking, which costs energy. 1.2 Coating that is applied dry to potato particles

To prevent the evaporation of extra water, a dry coating is applied to the potato particles after blanching and before (pre) frying. This coating is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. Subsequently, the mixture is processed according to method A where it is ground into powder with a maximum screen size of 0.5 mm and preferably with a screen size of at most 0.25 mm. 1.3 Coating to reduce the acrylamide content

By using one or more raw materials and / or ingredients from lists I up to and including V. Some of these substances can be processed according to processes A up to and including F with the aim of producing a coating that can reduce the acrylamide content during process Z. After processing in accordance with processes A to F, the process can be continued as summarized here in 1.1 or 1.2. 1.4 Low-gluten or gluten-free variant

Like in 1.1 or 1.2 or 1.3, but then by using raw materials and / or ingredients that are low in gluten or gluten-free, respectively. 1.5 Variant that contributes to sustainability

As in 1.1 or 1.2 or 1.3 or 1.4, however, not with raw materials and / or ingredients that appear on lists I to V, but that only appear on lists VI and VII. 1.6 Bio-wide

Like in 1.1 or 1.2 or 1.3 or 1.4 or 1.5, but only using raw materials and / or ingredients that are grown organically.

Application 2: Binder for meat and fish mince for a process that results in products such as nuggets

As soon as meat or fish leaves their original shape as a result of processing, for example by grinding it or removing it from the carcass, smaller pieces of meat or fish, called mince, are created. This mince can be ground and then compressed in another form, such as in the form of meatballs, sausage, hamburgers, nuggets, fish fingers and the like. Meat or fish that is crushed or damaged will get leaked moisture. This makes it difficult to bind the pieces of meat or fish in a different form, such as that of nuggets. Binders are used for this. In addition, texture and structure of the meat or fish is required. For this, use is made of one or more raw materials and / or ingredients that appear on lists I to V. A nice binder is created by adding 1% to 10%, preferably 6%, (w / w) to the mince, mix it and then give it the chance to bind the moisture before the mince is pressed into the desired shape. The binder can consist of a mixture of approximately 80% (processed) wheat fibers and approximately 20% from citrus pulp. 2.1 Alternative to existing binders for mince

This binder is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. The mixture is then processed according to method A, but preferably ground to a particle size of at most 1.5 mm. The foods treated in this way taste more tender, for example after they have been prepared in an oven or after they have been otherwise exposed to heat for a long time (for example, to keep the product nice and warm in a showcase). 2.2 Gluten-poor or gluten-free variant

Like in 2.1, but then by using raw materials and / or ingredients that are low in gluten or gluten-free. 2.3 Variant that contributes to sustainability

As in 2.1 or 2.2, however, not with raw materials and / or ingredients that appear on lists I to V, but that only appear on lists VI and / or VII. 2.4 Bio variant

Like in 2.1 or 2.2 or 2.3, but then using only bio-grown raw materials and / or ingredients.

Application 3: Food batter

Before foods are prepared according to process Z, some foods, such as schnitzels, chicken legs, croquettes, fish fingers, bamboo slices and the like, are breaded by providing them with a batter (batter) so that the breadcrumbs (crumbs) adhere permanently to the relevant foodstuff. There are also foods that are not coated with breadcrumbs, such as, for example, chicken nuggets, fish nuggets, cod (gourmet food), spring rolls and the like and which are nevertheless provided with a batter before they undergo process Z. This batter can be made from one or more raw materials and / or ingredients that appear on lists I up to and including V, whereby the starch component is thermally treated. 3.1 Alternative batter

This batter / batter is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60 % to 88% starch, preferably 73% -77% starch. Subsequently, these raw materials and / or ingredients can be mixed, extruded according to method B. 3.2 Fittings as a clear coating that contributes to a reduction of the acrylamide content As in 3.1, but then the raw materials and / or ingredients are prepared according to processes A to with F. 3.3 Low-gluten or gluten-free variant

As in 3.1 or 3.2, but with raw materials that are low in gluten or gluten-free, respectively. 3.4 Variant that contributes to sustainability

As in 3.1 or 3.2 or 3.3, however, not with raw materials and / or ingredients that appear on lists I to V, but that only appear on lists VI and VII. 3.5 Bio variant

Such as in 3.1 or 3.2 or 3.3 or 3.4, but with raw materials and / or ingredients that are exclusively grown organically.

Application 4: Alternative for breadcrumbs / crumbs

Traditional breadcrumbs or rusks are made by crumbling and drying (old) bread or rusks. There are also more and more extruded alternatives to traditional breadcrumbs on the market. These alternatives contain no or hardly any pectins, at least there are no raw materials and / or ingredients that are relatively rich in pectins. 4.1 Alternative to paneermeei / crumbs that contributes to the reduction of oil intake.

This breadcrumbs / crumbs is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60 %% to 88% starch, preferably 73% -77% starch. This mixture is then optionally processed according to method B. However, the milling and screening process is arranged depending on the desired particle size. If crumbs of approximately 3 mm are desired, it is pre-milled with a screen size of 3.5 mm and sieved with a screen size of 2.5 mm. The particles smaller than 2.5 mm are then ground to a particle size with a screen size of less than 1 mm, preferably with a screen size of 0.5 mm. These smaller particles are then adhered to the larger particles to prevent demixing. These crumbs absorb relatively less nutrient oil during process Z. 4.2 Decrease acrylamide content

As in 4.1, but then by using one or more raw materials and / or ingredients from lists I to V that are treated according to processes A to F with the aim of producing a coating that allows the acrylamide content decrease during process Z. 4.3 Low-gluten or gluten-free variant

As in 4.1 or 4.2 or 4.3, but only with gluten-poor or gluten-free raw materials and / or ingredients. 4.4 Variant that contributes to sustainability

Such as in 4.1 or 4.2 or 4.3, however, consisting of raw materials and / or ingredients that do not appear on lists I to V, but that only appear on lists VI and VII. 4.5 Bio variant

Such as in 4.1 or 4.2 or 4.3 or 4.4, but then using raw materials and / or ingredients that are exclusively grown in an organic manner.

Application 5: Pre-dust

A pre-dust is the powder or the 'flour', often heat-treated, with which a food / substrate is powdered so that the batter (batter) adheres better. By making a correct choice of one or more raw materials and / or ingredients that appear on lists I up to and including V, a pre-dust can be produced that binds moisture and therefore allows the batter to adhere better. In addition, the starch component can be thermally treated. 5.1 Alternative to existing pre-dusts

This pre-dust is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60 % to 88% starch, preferably 73% -77% starch. Subsequently, this mixture is optionally processed according to method A, but preferably ground with a screen size of maximum 1 mm. The effect is that when pre-processing chicken nuggets, this pre-dust makes the chicken nuggets taste more tender and that the chicken nuggets absorb less oil during process Z. 5.2 Low-gluten or gluten-free variant

Like in 5.1, but then use raw materials and / or ingredients that are gluten-free or gluten-free. 5.3 Variant that contributes to sustainability

As in 5.1 or 5.2, however, with raw materials and / or ingredients that do not appear on lists I to V, but that only appear on lists VI and VII. 5.4 Bio variant

Like in 5.1 or 5.2 or 5.3, but with raw materials and / or ingredients that were originally grown organically.

Application 6: Smoother and longer-lasting lasting dried fruit to be used in foods

For processing to keep dried fruit, such as raisins, currants, plums, smoother in foods such as, for example, in cake, the dried fruit can be exposed to glycerol or glycerin and the glycerol is included in the dried fruit. This process can be accelerated by pressure differences. Because glycerol is a relatively small molecule, this can be absorbed through the stomata by the dried fruit. Pectins are an alternative to a water binder. However, pectins isolated from natural products are usually anchored in dietary fiber matrices that consist of high molecular weight composite substances. These dietary fiber matrices can hardly penetrate through the stomata of dried fruit. By causing minor damage to the dried fruit, the dietary fiber matrices are sucked in by the osmotic effect of the dried and slightly damaged fruit with the water. Once the pectins with the water are present in the dried fruit, the dried fruit remains creamy for longer. After the dried and damaged fruit has been in contact with the water in which the powder x is dissolved, the fruit is washed to completely remove powder x and the processed fruit is dried on the outside of the skin. It is important that the conditions under which the process takes place are as sterile as possible and that the processed product is pasteurized or sterilized after packaging. When used, this product should also be applied as quickly as possible, for example in the baking process, so that micro-organisms have little chance.

Damaging the dried fruit can be done by means of needles that are resiliently mounted on a belt or a roll that presses the needles into the fruit. The respective needles are each accommodated in a resilient arrangement so that they are not damaged by hard objects such as pips. To remove the dried fruit from the needles again is a sliding mechanism located between the roller or the band that pushes the needles out of the dried fruit so that in the rotation the dried fruit can leave the processing and not get stuck. If a needle diameter of 0.25 mm is used, the maximum particle size of powder may be 0.25 mm. 6.1 Alternative for glycerol to be used with dried fruit Product x is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. Optionally, this mixture can then be processed according to method A, but with a temperature in the extruder that is between 60 ° C and 100 ° C, preferably at a temperature of 70 ° C and whereby a powder is obtained with a maximum particle size of 0.25 mm. 6.2 Low-gluten or gluten-free variant

As in 6.1, but then the use of raw materials and / or ingredients that are low in gluten or free from gluten. 6.3 Variant that contributes to sustainability

As in 6.1 or 6.2, however, with raw materials and / or ingredients that do not appear on lists I to V, but that only appear on lists VI and VII. 6.4 Bio-wide

Like in 6.1 or 6.2 or 6.3, but then using raw materials and / or ingredients that come from organic cultivation.

Application 7: Addition of raw materials and / or ingredients rich in pectins to bakery products (bread, biscuits, cakes, pastries, bars and the like)

When baking baked products such as bread, cakes, cakes, pastries, bars and the like, the present starch is thermally treated, so that the baked product can be digested better. As the baked product contains more pure flour, the carbohydrates present have a higher glycemic index, up to around 80. By creating a recipe for obtaining a baking product that contains more dietary fiber, the glycemic index drops more than proportionally. A lower glycemic index contributes to the stabilization of blood glucose. This not only has a positive effect on diabetic patients, but can also help to delay the possible acquisition of type 2 diabetes.

Products with a lower glycemic index contribute to increasing the glycogen reserves in the human body, which means that endurance athletes can burn glucose from glycogen for longer and this can therefore lead to better sports performance. In addition to adding dietary fibers derived from cereals, dietary fibers that are relatively rich in pectins such as potato fibers, beetroot, beetroot, carrot fibers and the like can be added to a recipe for a baking product. This creates baking products that further reduce the glycemic index. It is important that these raw materials and / or ingredients are added to the recipe as dried powder. 7.1 Addition of raw materials and / or ingredients that are relatively rich in pectins in baking products

Ingredient y is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. Optionally, this premix can then be processed according to method A. 7.2 Low-gluten or gluten-free variant

As in 7.1, but using raw materials and / or ingredients that are low in gluten or free from gluten. 7.3 Variant that contributes to sustainability

Such as in 7.1 or 7.2, but with raw materials and / or ingredients that, however, do not appear on lists I up to and including V, but only appear on lists VI and VII. 7.4 Bio-wide

Such as in 7.1 or 7.2 or 7.3, but with raw materials and / or ingredients that were originally grown organically.

Application 8: Coating for baking products so that the baking products stay fresh longer and / or contain less acrylamide.

Baking products stay fresh for a short period. During baking, a crust is formed that is relatively rich in acrylamide. By applying a specific coating to baking products before they are baked off, for example, bread stays fresh longer and the acrylamide content drops. This coating also consists of one or more raw materials that are rich in pectins. This coating can of course be mixed with other additives such as flakes, steamed cereal grains and the like. 8.1 Coating for baking products

During baking, baking products such as bread can be provided with a coating that ensures that the baked baking product stays fresh longer. The coating must be applied at a time when the risen bread no longer 'sinks'. This coating is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. Optionally, this premix can then be processed according to method A. Products that are produced in such a way, including by extruding, retain moisture for longer, remain tender for longer and remain better tender if they are later heated in an oven and / or subsequently placed in a display case where they are kept warm by, for example, heat lamps. The coating can of course be mixed with additives such as flakes, bran, steamed cereal grains and the like. 8.2 Coating to reduce the acrylamide content

Such a coating can be obtained by using one or more raw materials and / or ingredients from lists I to V and by processing some of these substances according to processes A to F with the aim of producing a coating as a result of which the acrylamide content can decrease during the baking of baking products. To obtain the ingredient, the used raw material and / or ingredient containing asparagine and / or reducing sugars must be pre-processed following processes A to F. The ingredient can then be further processed as stated in 8.1. 8.3 Low-gluten or gluten-free variant

As in 8.1 or 8.2, but only using raw materials and / or ingredients that are low in gluten or free from gluten. 8.4 Variant that contributes to sustainability

Such as in 8.1 or 8.2 or 8.3, but with raw materials and / or ingredients that do not appear on lists I to V, but that only appear on lists VI and VII. 8.5 Bio variant

Such as in 8.1 or 8.2 or 8.3 or 8.4, but with raw materials and / or ingredients that were originally grown organically.

Application 9: Prevention of ice crystals during the freezing of foodstuffs by adding raw materials and / or ingredients that are rich in pectins. During the freezing of foodstuffs such as ice cream, baking products, meat products and the like, ice crystals can form. After thawing, free water is often created, which means that the thawed products often taste less fresh and watery. To limit that effect, water binders are often added as E-numbers. By adding specific thermally treated ingredients that are relatively rich in pectins and relatively rich in starch in the dried state to ice, baking products, meat products before they are frozen, these ingredients reduce the formation of ice crystals and the formation of water in the product such as leakage moisture during defrosting. 9.1 Moisture binder for freezing

The moisture binder is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. Optional: to process this premix according to method A, but further to process so that a maximum particle size of 1 mm is obtained. 9.2 Gluten-poor or gluten-free variant

Like in 9.1, but using the raw materials and / or ingredients that are low in gluten or gluten-free. 9.3 Variant that contributes to sustainability

As in 9.1 or 9.2, however, with raw materials and / or ingredients that do not appear on lists I to V, but that only appear on lists VI and VII. 9.4 Bio variant

Like in 9.1 or 9.2 or 9.3, but using raw materials and / or ingredients that are grown organically.

Application 10: In ragout as a binder

Ragout is made from a mixture of butter, flour and broth. Ragout is used in croquettes, croquettes and the like. In addition to meat, vegetables are increasingly being added to ragout. By adding this, the ragout adheres less well during the manufacture of foods such as croquettes, bitten balls and the like. 10.1 Ragout moisture binder

As soon as the ragout is heated, sometimes water will evaporate so that the crust of a croquette or bitterbal can jump while frying. When vegetables are added to the ragout, the ragout remains insufficiently bound and it is difficult to keep the foodstuff such as a croquette, bitterbal and the like bound. By adding a moisture binder, the ragout remains better bound and the chance of 'leaking' during frying is limited. This moisture binder is composed of one or more raw materials and / or ingredients that appear on lists I to V. The mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% -77% starch. Optionally, this mixture can be processed according to method A. 10.2 Low-gluten or gluten-free variant

Like in 10.1, but using the raw materials and / or ingredients that are low in gluten or gluten-free. 10.3 Variant that contributes to sustainability

As in 10.1 or 10.2, however, not with the raw materials and / or ingredients that appear on lists I to V, but that only appear on lists VI and VII. 10.4 Bio variant

Like in 10.1 or 10.2 or 10.3, but then using raw materials and / or ingredients that are grown organically.

Combinations

Combination 1: Pre-dust (flour) and batter (batter) as 1 ingredient During the manufacturing of food, the processing of applying a pre-dust and a batter consists of 2 separate work steps. By using an ingredient that takes over the function of a pre-dust and a batter, one pass will suffice. This ingredient can be used both as a dry powder and as prepared with water. Optionally, the mixture can be further processed according to method A, however, it is assumed that the product then undergoes a maximum temperature of 100 ° C during extrusion and preferably no higher than 70 ° C.

Combination 2: Batter (batter) and crumbs (breadcrumbs) as 1 ingredient During the manufacturing of food products, the process of applying a batter and crumbs consists of 2 separate work steps. By using an ingredient that takes over the function of a batter and of crumbs, one pass is sufficient. This ingredient is produced according to method B, but the finishing, grinding takes place in 2 steps: The first step forms a part of method B, in which the dried extrudate is initially crushed with a screen size of a maximum of 5 mm. In step 2, the ground powder is sieved with a maximum screen of 2.5 mm and then it is ground one more time with a cutting mill with a maximum screen size of 2.5 mm. Both powders are then mixed and 'glued' with a spray so that no separation can occur. The resulting powder can be applied as 1 ingredient as a combination of a batter and crumbs.

Combination 3: Pre-dust (flour), batter (batter) and crumbs (breadcrumbs) as 1 ingredient During the manufacturing of food, the processing of applying a pre-dust, batter and crumbs consists of 3 separate work steps, for example in the case of coating of schnitzels. By applying an ingredient that takes over the function of a predust, batter and crumbs, one pass is sufficient. This ingredient is produced according to method B, but the finishing, grinding takes place in 3 steps: The first step forms part of method B, in which the dried extrudate is initially crushed with a sieve size of a maximum of 5 mm. In step 2, the ground powder is sieved with a maximum screen of 2.5 mm and then it is ground one more time with a cutting mill with a maximum screen size of 2.5 mm. Both powders are then mixed and 'glued' with a spray so that no separation can occur.

The embodiments of the methods according to the invention discussed in this description are only a few of the many possible embodiments within the scope of the invention and should therefore be regarded as non-limitative.

Claims (17)

A method for preparing, processing, processing or applying ingredients for foodstuffs whose ingredients are intended to bind water and / or water-soluble substances in foodstuffs and to bind foodstuffs internally, characterized in that the ingredients are 0.5 % to 7% pectins and 60% to 88% starch and that the ingredients are obtained from raw materials and / or ingredients and / or residues that are mixed with one or more of the treatments defined as Process A to S including mixing, heating, extrusion, drying, grinding in a break-through mill, grinding in a cutting mill or sieving and the raw materials and / or ingredients belong to one or more of the groups: I. (sugar) beets or portions of (sugar) beets, (red ) beets or portions of (red) beets, carrots or portions of carrots, vegetables or portions of vegetables, fruit or portions of fruit, grapes and currants or portions of grapes or currants, onions or portions of onions, seaweed, algae or portions thereof; II. grains such as wheat, barley, oats, rye, rice, corn and / or portions thereof; III. sweet potatoes, factory potatoes, ware potatoes or portions of potatoes, cassava root, cassava root and / or portions of the cassava root or cassava root; IV. peas and / or portions of peas, 'pea starch', beans, broad beans and / or portions thereof, soybeans and / or portions thereof, lentils and / or portions thereof; V. wheat flour, corn flour, rice flour, potato starch, tapioca, oatmeal, rye flour, barley flour, malt; VI. potato fibers, potato peels, apple residue, pear interester, carrot fibers, carrot peels, sugar beet pulp, beet pulp, red beet fiber, red beet peel, cut vegetable waste, fruit waste, citrus pulp, grape waste; VII. back flour, beer brush, bran. Method according to claim 1, characterized in that the ingredients are used in a coating for potato particles, wherein the ingredients come from raw materials from one or more of the groups I, II, III, IV and V and wherein the coating is preferably 1.5% - 2% pectins and 73% - 77% starch. Method according to claim 1, characterized in that the ingredients are used in a binder for meat mince and fish mince wherein the ingredients come from raw materials from one or more of the groups mentioned on lists I, II, III, IV and V and wherein the binder preferably comprises 1.5% - 2% pectins and 73% - 77% starch. Method according to claim 1, characterized in that the ingredients are used in a batter which is applied to the surface of foodstuffs and / or for the bonding of crumbs wherein the ingredients come from raw materials from one or more of the groups mentioned on lists I, II, III, IV and V and wherein the batter preferably comprises 1.5% - 2% pectins and 73% - 77% starch. A method according to claim 1, characterized in that the ingredients are used in a breadcrumb-filling agent wherein the ingredients come from raw materials from one or more of the groups mentioned on lists I, II, III, IV and V and wherein this agent preferably comprises 1.5% - 2% pectins and 73% - 77% starch. A method according to claim 1, characterized in that the ingredients are used in a pre-dust (is an adhesive) in which the ingredients come from raw materials from one or more of the groups mentioned on lists I, II, III, IV and V and wherein the pre-dust preferably comprises 1.5% - 2% pectins and 73% - 77% starch. A method according to claim 1, characterized in that the ingredients are used as a means to make dried fruit smoother and to keep it creamier for longer, the ingredients mechanically damaging the fruit on the fruit after the needles in their longitudinal direction are added in the form of dietary fiber matrices that originate from raw materials from one or more of the groups mentioned on the lists I, II, III, IV and wherein these dietary fiber matrices together preferably have on average 1.5% - 2% pectins and 73% - 77% starch. Method according to claim 1, characterized in that the ingredients are added to baking products in order to reduce the glycemic index of the baking products, wherein the ingredients come from raw materials from one or more of the groups mentioned on lists I, II, III , IV and V and wherein the ingredients together preferably comprise 1.5% - 2% pectins and 73% - 77% starch. Method according to claim 1, characterized in that the ingredients are used in a coating for baking products, which coating contributes to keeping the baking products fresh for longer and / or to reducing the concentration of acrylamide in the baking products from which the ingredients originate from raw materials from one or more of the groups on lists I, II, III, IV and V and wherein the coating preferably comprises 1.5% - 2% pectins and 73% - 77% starch. Method according to claim 1, characterized in that the ingredients are used in an agent which is added to foodstuffs to prevent the formation of ice crystals during the freezing of these foodstuffs wherein the ingredients of this agent are derived from raw materials from one or more of the groups mentioned on lists I, II, III, IV and V and wherein the agent preferably comprises 1.5% - 2% pectins and 73% - 77% starch. A method according to claim 1, characterized in that the ingredients are used in a fluid-binding agent in foods comprising a combination of at least one type of meat and / or one type of vegetable, the ingredients of which are derived from raw materials from one or more of groups I, II, III, IV and V and wherein the agent preferably comprises 1.5% - 2% pectins and 73% - 77% starch. A method according to claim 11, characterized in that the foods in which the moisture is to be bound comprise ragout. Method according to one or more of claims 2-12, characterized in that the ingredients do not come from raw materials from one or more of the groups that appear on lists I to V, but from residues from one or more more of the groups that appear on lists VI and VII. Method according to one or more of the preceding claims, characterized in that the ingredients are low in gluten or gluten free. Method according to one or more of the preceding claims, characterized in that the raw materials and / or ingredients comprise organically grown products. Foods obtained by applying the method according to one or more of the preceding claims. Foods according to claim 16, characterized in that the foodstuffs comprise one or more agents from the group comprising: - Potato particles with a coating, including fries, potato wedges, potato chips or Parisian potatoes; - mince binder, comprising fish nuggets, fish fingers, fish products, chicken nuggets, minced meat or sausage; batter as a coating for foods including fish and spring rolls; - batter as a binder for crumbs for use in one or more foods from the group comprising cuts, croquettes, croquettes, bicol slices, nasal slices, fish fingers, chicken legs, chicken fillets or chicken wings and to obtain a more tender product that also remains more tender during heating; breadcrumbs or crumbs to obtain a better product experience and / or a reduction in oil intake; - pre-dust as binder for batter; ingredient to keep dried fruit including raisins or dried currants creamy for longer when used in bakery products; ingredient for bakery products including bread, cakes or pastries to lower the Glycemic Index; ingredient for baking products including bread, cake or pastry that creates a crust so that the baking products stay fresh longer; ingredient to reduce the formation of ice crystals in frozen products including ice cream, bakery products and meat; ingredient for ragout as a water binder and / or closer in snacks including croquettes and croquettes.