WO2021250157A1

WO2021250157A1 - Pectin-containing plant fibre composition for use in milk products and milk substitute products

Info

Publication number: WO2021250157A1
Application number: PCT/EP2021/065584
Authority: WO
Inventors: Dündar GROSS; Ruben WEILER; Christine Rentschler
Original assignee: Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken
Priority date: 2020-06-10
Filing date: 2021-06-10
Publication date: 2021-12-16

Abstract

The invention relates to the use of at least one plant fibre for production of a composition comprising a fruit, for example, for a mixed milk product or a plant-based, especially calcium-containing, mixed milk substitute product. At least one of the plant fibres comprises or is an activated pectin-containing plant fibre and has a proportion of water-soluble pectin between 2.0% by weight and 10.0% by weight. The invention additionally provides a composition comprising a plant fibre, for example a fruit, water, optionally a sugar and/or a low-esterification gelating calcium pectinate, the latter being the only calcium salt. The invention additionally provides this composition as a semifinished product for use in the foods industry. The invention further relates to a process for producing said composition, and to a composition obtainable by said process. The invention also provides for the use of said composition as a semifinished product for production of an abovementioned mixed product, a process for producing such mixed products, a mixed product obtainable by such a process, and a mixed product containing a fruit, for example.

Description

Plant fiber composition containing pectin for use in dairy products and dairy substitutes

The present invention relates to the use of at least one pectin-containing vegetable fiber for the production of a composition for a mixed milk product or a plant-based, in particular calcium-containing, milk substitute mixed product. The composition comprises an ingredient which is advantageously selected from the group consisting of fruit, vegetables, cocoa, chocolate, nuts, nut-like fruit, and mixtures thereof, optionally water and / or a sugar to achieve the low soluble final dry matter (° Bx) . At least one of the plant fibers comprises or is an activated pectin-containing plant fiber, the activated pectin-containing plant fiber having a proportion of water-soluble pectin between 2.0% by weight and 10.0% by weight. The present invention also relates to a composition which comprises at least one vegetable fiber, at least one of the aforementioned ingredients, water and optionally a sugar and / or a low methylester gelling calcium pectinate, the low methylester gelling calcium pectinate being provided as the only calcium salt. In this case, at least one of the plant fibers comprises or is an activated pectin-containing plant fiber. The invention also relates to the aforementioned composition as a semi-finished product for use in the food industry, the semi-finished product being used in particular to produce a mixed milk product or a plant-based, in particular calcium-containing, milk substitute mixed product. The present invention further relates to a method for producing the aforementioned composition and to a composition obtained or obtainable by such a method. The invention also relates to the use of one of the aforementioned compositions as a semi-finished product for producing a mixed milk product or a plant-based, in particular calcium-containing, milk substitute mixed product, and a method for producing such mixed products. In addition, the invention relates to a milk mixed product obtained or obtainable by this method or a plant-based, in particular calcium-containing, milk substitute mixed product. The invention also relates to a mixed milk product containing at least one of the above-mentioned ingredients and a plant-based, in particular calcium-containing, mixed milk product. The production of mixed milk products and milk substitute mixed products, in particular fruit-containing products, is known in the prior art. In the context of the production of mixed milk products containing fruit or mixed milk products, the desired fruit is usually added to the respective milk product in the form of a fruit preparation, such as, for. B. cow's milk yogurt, or milk substitute product such. B. a grain-based drink given. Known industrially produced fruit preparations, especially for dairy products, usually contain fruit, sugar and / or sugar syrup, thickeners, buffer salts, e.g. B. calcium salts, and optionally edible acid. The fruits are usually used whole, in chunks or pureed or completely or partially replaced by a fruit juice concentrate. The final soluble solids content (° Bx) of industrially produced fruit preparations is between 20% DM and 60% DM, depending on the application, ie depending on the milk mixed product or milk substitute mixed product to be subsequently produced.

In particular, fruit preparations for yoghurt containing fruit, such as scrambled yoghurt, during the production of which the milk product, i.e. the yoghurt mixture, is mixed with the fruit preparation, usually have the following minimum requirements: good miscibility of the fruit preparation with the yoghurt mixture,

Achieving the desired texture in the end product, i.e. the fruit-containing one

Mixed milk product,

Avoid, better prevent, the known, undesirable reaction of the

Fruit preparation with calcium ions from the milk product.

The mentioned undesired reaction occurs regularly in the presence of low methylester, amidated pectins and low methylester, non-amidated pectins, which are used as thickeners and are usually highly calcium-reactive. This reaction usually results in the fruit yoghurt having a more or less pronounced, inhomogeneous, rough structure with gel particles. This is not only undesirable in the context of the manufacturing process, but is also disadvantageous, especially when taking aesthetic aspects into account.

Low methylester, amidated and non-amidated pectins are typically preferred as thickeners for the industrial production of fruit preparations with a final soluble solids content of more than 40%. Such fruit preparations are used, among other things, in the production of fruit yoghurts. Usually, after their production, ie in particular during the cooling phase, they are constantly sheared and then at comparatively low temperatures of about 25 ° C to 30 ° C in larger containers, such as. B. Container transferred. This prevents the formation of an elastic gel network, so that a non-gelled, creamy fruit preparation with the desired texture properties is retained and syneresis that may occur is avoided.

When using low methylester, amidated or non-amidated pectins as thickeners, the addition of a calcium salt is essential. In the prior art, a suitable amount of a calcium salt is added to the respective low methylester pectin as part of the production of the fruit preparation. Alternatively, a specially standardized low methylester pectin can be provided which already contains a calcium salt. One of the problems here is that the dosage of the calcium salt depends both on its calcium content and on the particular application. When choosing the appropriate amount of calcium salt, the final soluble solids content (measured in ° Bx) and other properties of the fruit preparation to be produced and of the fruit-containing mixed milk product or mixed milk product to be produced are of particular importance, i. H. For example, the type of fruit used, the addition of milk or milk alternatives, the pH value.

The reaction of the added calcium salt with the low methylester pectin achieves the flow limit required for filling the fruit preparation and the desired final texture of the fruit preparation. On the other hand, the low methylester pectin is already saturated with calcium ions in the fruit preparation, so that it does not react with the calcium ions it contains when it is introduced into a milk product. This avoids the undesirable reaction described above and thus the occurrence of undesirable changes in texture after the fruit preparation has been mixed with the respective milk product.

The disadvantage of using low methylester, amidated or non-amidated pectins as thickeners with the addition of a calcium salt is that, particularly in the production of fruit preparations which have a relatively low soluble final dry matter content (measured in ° Bx), due to the solubility of the calcium salt used various problems can arise. So when using highly soluble calcium salts, such as. B. calcium chloride or calcium lactate, in the Usually a rapid reaction of the calcium ions with the pectin is observed. This can lead to undesired pre-gelling up to and including precipitation of the pectin as insoluble calcium pectinate and, as a result, undesirable textural properties up to syneresis of the fruit preparation. In contrast, there is a significant problem when using poorly soluble calcium salts, such as. B. calcium citrate or calcium phosphate, in that the dosed amount of calcium salt is often insufficient for a satisfactory gelation due to the poor solubility.

Another disadvantage of using low methylester, amidated and non-amidated pectins is that the calcium salt provided in each case has to be specified in the list of ingredients for the mixed milk product or the mixed milk product, which makes the list of ingredients longer and therefore less consumer-friendly. In addition, organic certification for a mixed milk product or a mixed milk substitute product, which is becoming increasingly important for consumers, is only permitted if the calcium salt used is also bio-capable. The selection of the calcium salt - in addition to its solubility properties - is therefore further restricted by this criterion which may also have to be met. A major disadvantage of amidated pectins is that they are per se not approved for use in organic products.

In the case of the production of fruit preparations with a comparatively low soluble final dry matter content (measured in ° Bx), in particular in the range between 10% and 40%, achieving the aforementioned minimum requirements for fruit preparations for fruit-containing yoghurt using pectin alone is considered uneconomical. Instead, modified and unmodified starches, alone or in combination with pectins, are currently used as thickeners. Alternatively, in the prior art, galactomannans, such as. B. locust bean gum and guar gum, used alone or as a mixture of several galactomannans or in combination with starches and / or pectins.

Both the modified starches and the galactomannans are food additives that are subject to the E-number requirement. This labeling requirement does not apply to unmodified starches. Because consumers regularly assume that additives labeled in this way are not of natural origin, they have a low level of consumer acceptance. A particular disadvantage of the use of starch, in particular of unmodified starch (no E number) as a thickener, is that a comparatively high dosage is necessary, which has a negative effect on resource efficiency. In addition, there is disadvantageously a loss of the fruit taste. A further disadvantage is that the use of starch has an unfavorable effect on the release of aroma, ie is associated with a relatively poor release of aroma. As a result, the addition of flavorings is regularly required, which extends the list of ingredients and usually further decreases consumer acceptance. In addition, as a thickening agent, starch has a relatively high cooking viscosity, so that any pieces of fruit that may be present are undesirably chopped up or turned into puree during the cooking process.

Furthermore, in the case of the fruit preparations described in the prior art, which are intended for use in mixed milk products, their pH value is usually adjusted to the natural pH value of the respective milk product. The pH of such fruit preparations is therefore usually adjusted to around pH 4 by means of a pH regulator, such as sodium citrate.

The disadvantage here is, on the one hand, that a further work and / or measurement step may be necessary due to the pH value setting. On the other hand, the list of ingredients is extended to include the respective pH value regulator, which may also have to be bio-capable.

Overall, the processes described in the prior art for the production of fruit preparations, which are used in particular as semi-finished products for the production of fruit-containing milk mix products, are to be assessed as unsatisfactory from a technological, economic and ecological point of view.

The present invention is therefore based on the object of overcoming these and other disadvantages of the prior art.

Summary of the invention

According to a first aspect of the present invention, the set object is achieved by the use of at least one vegetable fiber, at least one of the vegetable fibers comprising or being an activated pectin-containing vegetable fiber, for the production of a composition for i. a mixed milk product or ii. a plant-based, especially calcium-containing one,

Milk substitute mixed product, wherein the composition comprises an ingredient which is advantageously selected from the group consisting of fruit, vegetables, cocoa, chocolate, nuts, nut-like fruit and mixtures thereof, and wherein the activated pectin-containing vegetable fiber has a proportion of water-soluble pectin between 2.0 % And 10.0% by weight.

The vegetable fiber can also comprise two or more different vegetable fibers, i. H. Fibers of different plant species and / or plant varieties. The same applies to the activated pectin-containing plant fibers.

Under an "activated pectin-containing vegetable fiber", e.g. B. an "activated pectin-containing fruit fiber" is according to the present invention a vegetable fiber, e.g. B. a fruit fiber, which has sufficient strength in an aqueous suspension, so that no additional shear forces are required in the application in order to obtain the optimal rheological properties such as viscosity and texturing on the user side.

The process for the production of an activated pectin-containing plant fiber provides a process step which comprises an acidic digestion or an acidic extraction. The acidic digestion or acidic extraction unlocks the fiber structure of an isolated, non-activated pectin-containing plant fiber. This fiber structure can be maintained accordingly by subsequent alcoholic washing steps with gentle drying.

The plant fiber provided here has a high water-binding capacity and thus a high swelling capacity. In particular, the vegetable fiber is in the form of a free-flowing powder that can be easily dosed and stored. The vegetable fiber used here is advantageously dispersible both cold and hot. In the presence of the at least one plant fiber or a mixture of different plant fibers - regardless of the proportion of sugar and / or low esterified gelling calcium pectinate optionally present in the composition - the required viscosity and flow limit as well as the desired end texture of the, in particular fruit-containing, composition can already be achieved at relatively high Temperatures can be achieved. This is also possible if the composition is neither sugar nor a low methylester Contains gelling calcium pectinate. The sugar is only an optional component of the composition and is used exclusively for sweetening purposes in order to give the composition a sweeter taste if necessary. An optionally provided low methylester gelling calcium pectinate can serve to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition.

It is particularly advantageous that the vegetable fiber, which in particular comprises or is an activated pectin-containing fruit fiber, such as. B. an activated pectin-containing apple and / or citrus fiber, shows no affinity for calcium ions, so does not react with them. Therefore, when using the vegetable fiber for the production of a composition containing at least one of the aforementioned ingredients, an addition of a calcium salt typically used for calcium saturation of a pectin, such as. B. calcium lactate and calcium citrate can be omitted. As a result, the properties of the, in particular fruit-containing, composition, namely the flow limit required for filling and the desired final texture of the composition, are not achieved by means of the commonly used pectin-calcium salt reaction. The use of a pH value regulator can therefore be dispensed with. The aforementioned aspects represent a significant difference to the previously known pectin-containing fruit preparations. In summary, it can be stated that the sole use of vegetable fibers, i. H. without the addition of a calcium salt typically used, such as. B. calcium lactate and calcium citrate, one of the aforementioned compositions is available which in particular meets all the requirements that are placed on such a composition in the context of the production of mixed milk products and milk substitute mixed products.

An important advantage of using the plant fiber provided here is that the production of compositions which contain at least one fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and a relative low soluble final dry matter content, in particular in the range between 10% and 40% TS, also without the addition of a conventional thickener, such as. B. starch or galactomannans, and a calcium salt and the problems usually associated therewith is possible. In particular, by means of at least one described here a composition containing plant fiber mentioned above avoids the problems which regularly occur when using a low methylester pectin in combination with a highly or poorly soluble calcium salt in a particularly simple and advantageous manner.

In addition, it has been found that a composition which contains at least one plant fiber described here and a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit has a comparatively low viscosity especially during the cooking process. As a result, fruits and / or pieces of fruit are advantageously preserved particularly well. This is particularly true in comparison with compositions containing starch, which naturally have a relatively high viscosity, even during the cooking process.

When using at least one of the above-mentioned vegetable fibers for the production of a fruit-containing composition, a homogeneous fruit distribution, a natural, unadulterated, intense fruit taste and an optimal aroma release are achieved. In particular for the production of a fruit-containing composition, a vegetable fiber is usually used which contains at least one activated pectin-containing fruit fiber, e.g. An activated pectin-containing apple fiber and / or an activated pectin-containing citrus fiber. Therefore, and due to the absence of additives, such as. B. Starch, which counteract an optimal flavor release, the natural fruity taste of the fruit-containing composition is retained. The addition of flavorings can therefore advantageously also be dispensed with. Furthermore, such a composition advantageously has no increased tendency to syneresis, and a disruptive phase separation is not observed.

In addition, compositions which contain a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and contain at least one plant fiber described here are distinguished in particular by a comparatively short list of ingredients. So can both the addition of a calcium salt, z. B. calcium lactate or calcium citrate, as well as the addition of a pH regulator, such as. B. sodium citrate, as well as the provision of a thickener such as starch, can be completely dispensed with. In addition, the list of ingredients only contains natural ingredients, which can lead to improved consumer acceptance. So becomes a A consumer-friendly declaration of a milk mix product or milk substitute mix product produced using the composition.

Is a composition containing, advantageously a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit, which contains at least one plant fiber described here, for the production of a yogurt, in particular a yogurt yogurt When used, good processability, in particular good stirring behavior, and good miscibility of the composition with the yoghurt mass are found. Advantageously, the above-described undesired reaction of a composition described here with calcium ions of a milk product does not occur solely due to the presence of the activated pectin-containing vegetable fiber - that is, even without the addition of a calcium salt. It is particularly advantageous that the respective composition also has a smooth, homogeneous texture and an attractive surface gloss in the yoghurt.

A composition which contains at least one of the above-mentioned vegetable fibers and a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit can advantageously be produced in a simple and resource-saving manner. Such a composition can be used particularly advantageously for the production of a mixed milk product or a mixed milk product in which the aforementioned characteristics of the composition described here are retained or also come into play.

Depending on the list of ingredients and application, a composition that contains a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and at least one of the above-mentioned vegetable fibers can be easily tailored, in particular by the selection of the at least one activated pectin-containing vegetable fiber, in particular with regard to its water-binding capacity, as well as determination of its proportion in the composition. As a result, the composition can be used or adapted not only for the industrial production of mixed milk products, but also for the large-scale production, in particular milk substitute mixed products containing calcium.

In the food industry, plant fibers, including activated pectin-containing plant fibers, are established and accepted as ingredients. When used as an ingredient in a mixed product, they are used as vegetable fibers, e.g. B. apple fiber or citrus fiber, declared. Consequently, the compositions described here can advantageously be used immediately and internationally without lengthy approval procedures.

The invention in detail

In a first aspect of the present invention, the stated object is achieved by the use of at least one vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, for the production of a composition for i. a mixed milk product or ii. a plant-based, especially calcium-containing one,

The pectin content of the activated pectin-containing plant fiber advantageously has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. The activated pectin-containing vegetable fiber advantageously has a water-soluble pectin content of between 2% by weight and 8% by weight and particularly preferably between 2 and 6% by weight. The content of water-soluble pectin in this vegetable fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight.

The plant fiber provided here has a high water-binding capacity and thus a high swelling capacity. In particular, the vegetable fiber is in the form of a free-flowing powder that can be easily dosed and stored. The vegetable fiber used here is advantageously dispersible both cold and hot. In the presence of the at least one vegetable fiber or a mixture of different vegetable fibers - regardless of the proportion of sugar and / or low methylester gelling calcium pectinate optionally present in the composition - the required viscosity and flow limit as well as the desired final texture of the, in particular fruit-containing, Composition can be achieved even at relatively high temperatures. This is also possible if the composition contains neither sugar nor a low methylester gelling calcium pectinate. The sugar is only an optional component of the composition and is used exclusively for sweetening purposes in order to give the composition a sweeter taste if necessary. An optionally provided low methylester gelling calcium pectinate can serve to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition.

It is particularly advantageous that the vegetable fiber, which in particular comprises or is an activated pectin-containing fruit fiber, such as. B. an activated pectin-containing apple and / or citrus fiber, shows no affinity for calcium ions, so does not react with them. Therefore, when using the vegetable fiber for the production of a composition containing at least one of the aforementioned ingredients, an addition of a calcium salt typically used for calcium saturation of a pectin, such as. B. calcium lactate and calcium citrate can be omitted. As a result, the properties of the, in particular fruit-containing, composition, namely the flow limit required for filling and the desired final texture of the composition, are not achieved by means of the commonly used pectin-calcium salt reaction. The use of a pH value regulator can therefore be dispensed with. The aforementioned aspects represent a significant difference to the previously known pectin-containing fruit preparations. In summary, it can be stated that the sole use of vegetable fibers, i. H. without the addition of a calcium salt typically used, such as. B. calcium lactate and calcium citrate, one of the aforementioned compositions is available which in particular meets all the requirements that are placed on such a composition in the context of the production of mixed milk products and milk substitute mixed products. This also applies to compositions which contain at least one fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and a relatively low soluble final dry matter content (measured in ° Bx), in particular below 40%.

An important advantage of the use of the plant fiber provided here is that the production of compositions which at least one fruit and / or contain a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and have a relatively low soluble final dry matter content, in particular in the range between 10% and 40%, also without the addition of a conventional thickener, such as B. starch or galactomannans, and a calcium salt and the problems usually associated therewith is possible. In particular, by means of a composition containing at least one of the above-mentioned vegetable fibers described here, the problems which regularly occur when using a low methylester pectin in combination with a highly or poorly soluble calcium salt are particularly easily and advantageously avoided.

When using at least one of the above-mentioned vegetable fibers for the production of a fruit-containing composition, a comparatively low viscosity and thus advantageously a particularly good preservation of the fruit and / or fruit pieces, a homogeneous fruit distribution, a natural, unadulterated, intense fruit taste and an optimal aroma release are achieved. In particular for the production of a fruit-containing composition, a vegetable fiber is usually used which contains at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing apple fiber and / or an activated pectin-containing citrus fiber, comprises or is. Therefore, and due to the absence of additives, such as. B. Starch, which counteract an optimal flavor release, the natural fruity taste of the fruit-containing composition is retained. The addition of flavorings can therefore advantageously also be dispensed with. Furthermore, such a composition advantageously has no increased tendency to syneresis, and a disruptive phase separation is not observed

If a composition, advantageously containing a fruit and / or a vegetable and / or a nut and / or a nut-like fruit, which contains at least one plant fiber described here, is used for the production of a yogurt, in particular a yogurt yogurt, good processability is achieved , in particular good stirring behavior, as well as good miscibility of the composition with the yoghurt mass. Advantageously, the above-described undesired reaction of a composition described here with calcium ions of a milk product does not occur solely due to the presence of the activated pectin-containing vegetable fiber - that is, even without the addition of a calcium salt. It is particularly advantageous that the respective composition also has a smooth, homogeneous texture and an attractive surface gloss in the yoghurt.

One embodiment of the use is characterized in that the composition has a final soluble solids content of 5 ° Brix to 60 ° Brix or from 10 ° Brix to 40 ° Brix or from 12 ° Brix to 38 ° Brix or from 14 ° Brix to 37 ° Brix. For example, the composition can have a soluble end Dry matter content of 15 ° Brix, 16 ° Brix, 17 ° Brix, 18 ° Brix, 19 ° Brix, 20 ° Brix, 21 ° Brix,

22 ° Brix, 23 ° Brix, 24 ° Brix, 25 ° Brix, 26 ° Brix, 27 ° Brix, 28 ° Brix, 29 ° Brix, 30 ° Brix, 31 ° Brix,

32 ° Brix, 33 ° Brix, 34 ° Brix, 35 ° Brix, 36 ° Brix, 37 ° Brix, 38 ° Brix, 39 ° Brix, 40 ° Brix, 41 ° Brix,

42 ° Brix, 43 ° Brix, 44 ° Brix, 45 ° Brix, 46 ° Brix, 47 ° Brix, 48 ° Brix, 49 ° Brix, 50 ° Brix, 51 ° Brix,

52 ° Brix, 53 ° Brix, 54 ° Brix, 55 ° Brix, 56 ° Brix, 57 ° Brix, 58 ° Brix, 59 ° Brix or 60 ° Brix. Such a final soluble solids content in the composition is particularly useful for the manufacture of mixed milk products, such as e.g. B. yogurt, beneficial.

The plant fibers used are obtained from plants, in particular from fruits, and thus represent natural ingredients with known positive properties. Plant fibers are usually obtained from plant processing residues, e.g. B. Citrus or apple pomace. These are available in sufficient quantities and offer a sustainable and ecologically sensible source for the plant fibers used here. The plant fibers can be isolated from fresh and / or dried plant processing residues.

A further variant of the use provides that the vegetable fiber comprises or is a fruit fiber, the fruit fiber in particular comprising or being a citrus fiber and / or an apple fiber. Alternatively or in addition, the vegetable fiber is selected from the group consisting of sugar beet fiber, Jerusalem artichoke fiber, chicory beet fiber, carrot fiber and pea fiber.

In an important embodiment of the use, the vegetable fiber, which is in particular a fruit fiber, is a pectin-containing vegetable fiber or fruit fiber. This means that the vegetable fiber or fruit fiber contains not only the insoluble fiber-bound pectin (also known as protopectin) but also water-soluble pectin. Protopectins are insoluble pectins and probably not pure homoglycans. In protopectin, the polygalacturonic acid chains are bound by complex bonds with divalent cations, via ferulic acid groups and borate Complex and glycosidic bonds with neutral sugar side chains, which can consist of arabinose, galactose, xylose, mannose and traces of fucose, connected to one another. Since the vegetable fiber also contains water-soluble pectin, as stated above, it is also referred to as “pectin-containing vegetable fiber” in the context of the invention.

Citrus fiber can be isolated from a wide variety of citrus fruits. In a non-restrictive way, the following are listed as examples: mandarins (Citrus reticulata), clementines (Citrus ^c aurantium clementine group, syn .: Citrus clementina), satsuma (Citrus x aurantium Satsuma group, syn .: Citrus unshiu), mangshan (Citrus mangshanensis), orange (Citrus ^c aurantium orange group, syn .: Citrus sinensis), bitter orange (Citrus ^c aurantium bitter orange group), bergamot (Citrus ^c limon bergamot group, syn .: Citrus bergamia), grapefruit (Citrus maxima) , Grapefruit (Citrus x aurantium grapefruit group, syn .: Citrus paradisi) pomelo (Citrus ^c aurantium pomelo group), real lime (Citrus ^c aurantiifolia), common lime (Citrus ^c aurantiifolia, syn .: Citrus latifolia), kaffir lime ( Citrus hystrix), Rangpur lime (Citrus ^c jambhiri), lemon (Citrus ^c limon lemon group), lemon (Citrus medica) and kumquats (Citrus japonica, Syn .: Fortunella). Orange (Citrus ^c aurantium orange group, syn .: Citrus sinensis) and lemon (Citrus ^c limon lemon group) are preferred.

Apple fibers can be obtained from all cultivated apples (malus domesticus) known to the person skilled in the art. Processing residues from apples can advantageously be used here as the starting material, namely apple peel, core, stones or pulp, or a combination thereof. In particular, apple pomace is used as the starting material, i.e. the pressed residues from apples, which typically also contain the above-mentioned ingredients in addition to the peel.

Activated citrus fiber containing pectin

In one embodiment, an activated pectin-containing citrus fiber is used as the plant fiber. The acidic digestion as a process step in the manufacturing process enables the fiber structure to be broken down and subsequent alcoholic washing steps with gentle drying to maintain this structure. Due to the acidic extraction step, the pectin content of the activated pectin-containing citrus fiber is greatly reduced, so that this citrus fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. The activated pectin-containing citrus fiber advantageously has a water-soluble pectin content of between 2% by weight and 8% by weight and particularly preferably between 2 and 6% by weight. The content of water-soluble pectin in this citrus fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight.

In one embodiment, the activated pectin-containing citrus fiber in a 2.5% by weight suspension has a flow limit II (rotation) of more than 1.5 Pa and advantageously of more than 2.0 Pa. In a 2.5% by weight dispersion, the activated pectin-containing citrus fiber has a yield point I (rotation) of more than 5.5 Pa and advantageously of more than 6.0 Pa.

According to a further embodiment, the activated pectin-containing citrus fiber in a 2.5% by weight suspension has a flow limit II (crossover) of more than 1.2 Pa and advantageously more than 1.5 Pa. In a 2.5% by weight dispersion, the activated pectin-containing citrus fiber has a flow limit I (crossover) of more than 6.0 Pa and advantageously of more than 6.5 Pa.

In one embodiment, the activated pectin-containing citrus fiber in a 2.5% by weight suspension has a dynamic Weissenberg number of more than 7.0, advantageously more than 7.5 and particularly advantageously more than 8.0. After shear activation, the activated pectin-containing citrus fiber in a 2.5% by weight dispersion accordingly has a dynamic Weissenberg number of more than 6.0, advantageously more than 6.5 and particularly advantageously more than 7.0.

According to an advantageous embodiment, the activated pectin-containing citrus fiber has a strength of at least 150 g, particularly advantageously of at least 220 g, in a 4% by weight aqueous suspension.

The activated pectin-containing citrus fiber preferably has a viscosity of at least 650 mPas, the activated pectin-containing citrus fiber being dispersed in water as a 2.5% by weight solution and the viscosity being ^{measured at a shear rate of 50 s -1} at 20 ° C. To determine the viscosity, the activated pectin-containing citrus fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% by weight solution and the viscosity at 20 ° C and four shear sections (first and third section = constant profile; second and fourth section = linear ramp; measurement in each case at a shear rate of 50 s ^_1 ) determined (rheometer; Physica MCR series, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). An activated pectin-containing citrus fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.

The activated pectin-containing citrus fiber advantageously has a water-binding capacity of more than 22 g / g. Such an advantageously high water-binding capacity leads to a high viscosity and via this then also to a lower fiber consumption with a creamy texture.

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

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

The activated pectin-containing citrus fiber advantageously has a grain size in which at least 90% of the particles are smaller than 250 μm, preferably smaller than 200 μm and in particular smaller than 150 μm.

According to an advantageous embodiment, the activated pectin-containing citrus fiber has a brightness value L *> 90, preferably L *> 91 and particularly preferably L *> 92. The citrus fibers are almost colorless and do not lead to any noticeable discoloration of the Products.

The activated pectin-containing citrus fiber advantageously has a dietary fiber content of 80 to 95%.

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

Due to the acidic extraction step, the pectin content of the citrus fiber has been greatly reduced so that the activated pectin-containing citrus fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. This residual pectin is highly esterified pectin. According to the invention, a highly esterified pectin is understood to mean a pectin which has a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin, which are present in esterified form, e.g. as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

Production of activated pectin-containing citrus fibers

The activated pectin-containing citrus fiber is obtainable by a process which comprises the following steps:

(a) providing a raw material containing cell wall material of an edible citrus fruit;

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

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

(d) washing the material separated off in step (c) with an aqueous solution and separating off coarse or undigested particles;

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

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

(g) Optional additional removal of the organic solvent by contacting the washed material from step (f) with water vapor;

(h) drying the material from step (f) or (g) including vacuum drying to obtain the pectin-containing citrus fiber. This manufacturing process leads to citrus fibers with a large inner surface, which also increases the water-binding capacity and is associated with good viscosity formation.

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

As the inventors have found, the citrus fibers produced using this process have good rheological properties. The fibers according to the invention can easily be rehydrated and the advantageous rheological properties are retained even after rehydration.

The manufacturing process described above leads to citrus fibers that are largely tasteless and odorless and are therefore advantageous for use in the food sector. The inherent aroma of the other ingredients is not masked and can therefore develop optimally.

The citrus fibers to be used according to the invention are obtained from citrus fruits and thus represent natural ingredients with known positive properties.

Citrus fruits and preferably processing residues from citrus fruits can be used as raw materials. Citrus peel (and here albedo and / or flavedo), citrus vesicles, segmental membranes or a combination thereof can be used as the raw material for use in the process. Preferably, citrus pulp is used as the raw material, that is to say the press residues of citrus fruits, which typically also contain the pulp in addition to the peel.

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

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

Due to the acidic extraction step (b), the activated citrus fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. The activated, pectin-containing citrus fiber advantageously has a water-soluble pectin content of between 2% by weight and 8% by weight and particularly preferably between 2 and 6% by weight. The content of water-soluble pectin in this citrus fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight.

During the digestion in step (b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of a liquid and solid bodies finely distributed therein (raw material particles). Since the suspension tends to sediment and phase separate, the particles are suitably kept in suspension by shaking or stirring. There is therefore no dispersion in which the particles are comminuted by mechanical action (shear) in such a way that they are finely dispersed.

To achieve an acidic pH in step (b), the person skilled in the art can use any of the acids or acidic buffer solutions known to him. For example, an organic acid such as citric acid can be used.

Alternatively or in combination with this, a mineral acid can also be used. Examples include: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Preference is given to using nitric acid.

In the acidic digestion in step (b) of the process, the pH of the suspension is between pH = 0.5 and pH = 4.0, preferably between pH = 1.0 and pH = 3.5 and particularly preferably between pH = 1.5 and pH = 3.0.

According to the invention, the liquid for producing the aqueous suspension consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In In a preferred embodiment, the liquid contains no organic solvent and in particular no alcohol. This is a water-based acidic extraction.

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

The incubation takes place in the acidic digestion in step (b) at a temperature between 60 ° C and 95 ° C, preferably between 70 ° C and 90 ° C and particularly preferably between 75 ° C and 85 ° C.

The incubation in step (b) takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.

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

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

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

The digested material is advantageously subjected to a multi-stage separation in step (c). It is preferred here if ever finer particles are separated off in stages during the separation from the aqueous suspension. This means that, for example, in a two-stage separation, both stages separate larger particles, with finer particles being separated off in the second stage compared to the first stage in order to achieve the most complete possible separation of the particles from the suspension. The first separation of particles is preferably carried out with decanters and the second separation with separators. This means that the material becomes more and more finely particulate with each separation step.

After the acidic digestion in step (b) and the separation of the digested material in step (c), the separated material is washed with an aqueous solution in step (d). Remaining water-soluble substances such as for example sugar can be removed. The removal of sugar with the help of this step in particular contributes to the fact that the citrus fiber is less adhesive and therefore easier to process and use.

In the context of the invention, the “aqueous solution” is understood to mean the aqueous liquid used for washing in step (d). The mixture of this aqueous

Solution and the digested material is called a "washing mixture".

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

In one embodiment, the aqueous solution consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In a preferred embodiment, the aqueous solution does not contain any organic solvent and in particular no alcohol. This results in a water-based washing and precisely no water-alcohol exchange as is the case with fiber washing with a mixture of alcohol and water, this mixture having more than 50% by volume of alcohol and typically an alcohol content of more than 70% by volume.

Alternatively, a salt solution with an ionic strength of I <0.2 mol / 1 can also be used as the aqueous solution.

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

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

When washing according to step (d), the dry matter in the washing mixture is between 0.1% by weight and 5% by weight, preferably between 0.5% by weight and 3% by weight and particularly preferably between 1% by weight and 2% by weight.

The washing according to step (d) is more advantageously carried out with mechanical agitation of the washing mixture. This is more conveniently done by stirring or shaking the washing mixture. During washing, in step (d), coarse or undigested particles are separated off. This advantageously involves separating particles with a grain size of more than 500 μm, more preferably more than 400 μm and most preferably more than 350 μm. The separation is advantageously carried out using wet sieving. A machine or a belt press can be used for this. As a result, both coarse-particle contamination of the raw material and insufficiently digested material are removed.

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

A further washing step then takes place in step (f), but this takes place with an organic solvent. This involves washing at least twice with an organic solvent. The organic solvent can also be used as a mixture of the organic solvent and water, this mixture then having more than 50% by volume of organic solvent and preferably more than 70% by volume of organic solvent.

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

The washing step takes place at a temperature between 40 ° C and 75 ° C, preferably between 50 ° C and 70 ° C and particularly preferably 60 ° C and 65 ° C.

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

Each washing step with the organic solvent comprises bringing the material into contact with the organic solvent for a certain period of time, followed by the separation of the material from the organic solvent. A decanter or a press is preferably used for this separation. When washing with the organic solvent in step (f), the dry matter in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5 wt% and 5.0 wt%.

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

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

According to an advantageous embodiment, the washing in step (f) with the organic solvent is carried out in a countercurrent process.

In one embodiment, during the washing in step (f) with the organic solvent, partial neutralization takes place by adding Na or K salts, NaOH or KOH.

When washing with the organic solvent in step (f), the material can also be decolorized. This discoloration can be done by adding one or more oxidizing agents. The oxidizing agents chlorine dioxide and hydrogen peroxide, which can be used alone or in combination, may be mentioned here as examples.

According to an advantageous embodiment, when washing with an organic solvent at least twice in step (f), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the water content in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained in the subsequent steps for solvent removal and drying and the activated fiber structure does not collapse.

The final concentration of the organic solvent in the first washing step is preferably between 60 to 70% by volume, in the second washing step between 70 and 85% by volume and in an optional third washing step between 80 and 90% by volume. According to the optional step (g), the solvent can additionally be reduced by bringing the material into contact with water vapor. This is preferably carried out with a stripper, in which the material is brought into contact in countercurrent with water vapor as the stripping gas.

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

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

According to an advantageous embodiment, after the drying in step (h), the method additionally comprises a comminution, grinding or sieving step. This is advantageously designed such that, as a result, 90% of the particles have a grain size of less than 250 μm, preferably a grain size of less than 200 μm and in particular a grain size of less than 150 μm. With this grain size, the fiber is easy to disperse and shows an optimal swelling capacity.

The activated citrus fiber and a process for its production is disclosed in the application DE 102 020 115 526.3.

Partiei l-activated, activatable pectin-containing citrus fiber According to an alternative embodiment, a partially activated, activatable pectin-containing citrus fiber is used as the plant fiber. In the context of the invention, this partially activated citrus fiber is also considered to be an “activated” vegetable or fruit fiber.

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

Due to the acidic extraction step, the pectin content of the partially activated, activatable pectin-containing citrus fiber is greatly reduced, so that this citrus fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. The partially activated, activatable citrus fiber advantageously has a water-soluble pectin content of between 2% by weight and 8% by weight and particularly preferably between 2 and 6% by weight. The content of water-soluble pectin in this citrus fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight.

In one embodiment, the partially activated, activatable pectin-containing citrus fiber in a 2.5% by weight suspension has a flow limit II (rotation) of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa, and especially advantageously 0.6-0.8 Pa. In a 2.5% by weight dispersion, the partially activated, activatable pectin-containing citrus fiber correspondingly has a flow limit I (rotation) of 1.0-4.0 Pa, advantageously 1.5-3.5 Pa and particularly advantageously 2.0-3.0 Pa.

According to a further embodiment, the partially activated, activatable pectin-containing citrus fiber in a 2.5% by weight suspension has a flow limit II (crossover) of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa and particularly advantageously from 0.6-0.8 Pa. In a 2.5% by weight dispersion, the partially activated, activatable pectin-containing citrus fiber has a flow limit I (crossover) of 1.0-4.5 Pa, advantageously 1.5-4.0 Pa and particularly advantageously 2.0-3.5 Pa.

In one embodiment, the partially activated, activatable pectin-containing citrus fiber in a 2.5% by weight suspension has a dynamic Weissenberg number of 4.5 - 8.0 Pa, advantageously 5.0 - 7.5 Pa and particularly advantageously 7, 0 - 7.5 Pa. After shear activation, the partially activated, activatable pectin-containing citrus fiber has a 2.5 % Strength by weight dispersion corresponding to a dynamic Weissenberg number of 5.0-9.0 Pa, advantageously 6.0-8.5 Pa and particularly advantageously more 7.0-8.0 Pa.

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

The partially activated, activatable pectin-containing citrus fiber preferably has a viscosity of between 150 to 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, the partially activated, activatable pectin-containing citrus fiber in water as 2, 5% strength by weight solution is dispersed and the viscosity is ^{measured at a shear rate of 50 s -1} at 20 ° C.

To determine the viscosity, the partially activated, activatable pectin-containing citrus fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% by weight solution and the viscosity is measured at 20 ° C. and four shear sections (first and third section = constant profile; second and fourth section = linear ramp; evaluation in each case at a shear rate of 50 s ^_1 ) determined (rheometer; Physica MCR series, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria).

The partially activated, activatable pectin-containing citrus fiber advantageously has a water-binding capacity of more than 20 g / g, preferably more than 22 g / g, particularly preferably more than 24 g / g, and particularly preferably between 24 and 26 g / g . Such an advantageously high water-binding capacity leads to a high viscosity and via this then also to a lower fiber consumption with a creamy texture.

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

It is also preferred that the partially activated, activatable pectin-containing citrus fiber in 1.0% by weight aqueous solution has a pH of 3.1 to 4.75 and preferably 3.4 to 4.2. The partially activated, activatable pectin-containing citrus fiber advantageously has a grain size in which at least 90% of the particles are smaller than 450 μm, preferably smaller than 350 μm and in particular smaller than 250 μm.

According to an advantageous embodiment, the partially activated, activatable pectin-containing citrus fiber has a brightness value L *> 84, preferably L *> 86 and particularly preferably L *> 88. The citrus fibers are therefore almost colorless and do not lead to food when used in food products significant discoloration of the products.

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

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

Due to the acidic extraction step, the pectin content of the partially activated, activatable pectin-containing citrus fiber has been greatly reduced, so that this citrus fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. This residual pectin is highly esterified pectin. According to the invention, a highly esterified pectin is understood to mean a pectin which has a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin, which are present in esterified form, e.g. as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

Production of the partially activated pectin-containing citrus fiber that can be activated

The partially activated-activatable pectin-containing citrus fiber is obtainable by a process comprising the following steps:

(a) providing a raw material containing cell wall material of an edible citrus fruit; (b) digesting the raw material by incubating an aqueous suspension of the raw material at an acidic pH;

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

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

(h) drying the material from step (f) or (g) comprising drying at normal pressure to obtain the partially activated, activatable pectin-containing citrus fiber.

This manufacturing process leads to citrus fibers with a large inner surface, which also increases the water-binding capacity and is associated with good viscosity formation.

These fibers represent activatable fibers which have a satisfactory strength due to the partial activation in the production process in aqueous suspension. However, in order to obtain the optimal rheological properties such as viscosity or texturing, the user has to apply additional shear forces. These are partially activated fibers, but they can still be activated. The activatable pectin-containing citrus fiber is referred to synonymously as pectin-containing citrus fiber in the context of the application.

As the inventors have established, the citrus fibers produced using the method described above have good rheological properties. The fibers to be used according to the invention can easily be rehydrated and the advantageous rheological properties are retained even after rehydration.

The manufacturing process described above leads to citrus fibers that are largely tasteless and odorless and are therefore advantageous for use in the food sector. The inherent aroma of the other ingredients is not masked and can therefore develop optimally. The citrus fibers that can be used according to the invention are obtained from citrus fruits and thus represent natural ingredients with known positive properties.

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

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

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

During the digestion in step (b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of a liquid and solid bodies finely distributed therein (raw material particles). Since the suspension tends to sediment and phase separate, the particles are suitably kept in suspension by shaking or stirring. There is therefore no dispersion in which the particles are comminuted by mechanical action (shear) in such a way that they are finely dispersed. To achieve an acidic pH in step (b), the person skilled in the art can use any of the acids or acidic buffer solutions known to him. For example, an organic acid such as citric acid can be used.

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

In step (c) of the process, the digested material is separated from the aqueous solution and thus recovered. This separation takes place as a single-stage or multi-stage separation. The digested material is advantageously subjected to a multi-stage separation in step (c). It is preferred here if ever finer particles are separated off in stages during the separation from the aqueous suspension. This means that, for example, in a two-stage separation, both stages separate larger particles, with finer particles being separated in the second stage compared to the first stage in order to achieve the most complete possible separation of the particles from the aqueous suspension. The first separation of particles is preferably carried out with decanters and the second separation with separators. This means that the material becomes more and more finely particulate with each separation step.

After the acidic digestion in step (b) and the separation of the digested material in step (c), the separated material is washed with an aqueous solution in step (d). Remaining water-soluble substances such as sugar can be removed by this step. The removal of sugar with the help of this step in particular contributes to the fact that the citrus fiber is less adhesive and therefore easier to process and use.

In the context of the invention, the “aqueous solution” is understood to mean the aqueous liquid used for washing in step (d). The mixture of this aqueous solution and the digested material is known as a “washing mixture”.

The washing according to step (d) is advantageously carried out at a temperature between 30.degree. C. and 90.degree. C., preferably between 40.degree. C. and 80.degree. C. and particularly preferably between 50.degree. C. and 70.degree. The period of contact with the aqueous solution in step (d) takes place over a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

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

During washing, in step (d), coarse or undigested particles are separated off. A separation of particles with a grain size of more than 500 μm, more preferably more than 400 μm and most preferably more than 350 μm, is particularly advantageous here. The separation takes place advantageously with a passing machine or a belt press. This removes both coarse-particle impurities from the raw material and insufficiently digested material.

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

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

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

The washing step according to step (f) takes place at a temperature between 40.degree. C. and 75.degree. C., preferably between 50.degree. C. and 70.degree. C. and particularly preferably 60.degree. C. and 65.degree. The period of contact with the organic solvent in 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 organic solvent comprises bringing the material into contact with the organic solvent for a certain period of time, followed by the separation of the material from the organic solvent. A decanter or a press is preferably used for this separation.

When washing with the organic solvent in step (f), the dry matter in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5 wt% and 5.0 wt%.

According to an advantageous embodiment, the washing with the organic solvent in step (f) takes place in a countercurrent process.

In one embodiment, the washing with the organic solvent in step (f) involves partial neutralization by adding Na or K salts, NaOH or KOH.

According to an advantageous embodiment, when washing with an organic solvent at least twice in step (f), the final concentration of the organic solvent in the solution increases with each washing step. By this incrementally increasing proportion of organic solvent, the water content in the Fiber material is reduced in a controlled manner, so that the rheological properties of the fibers are retained in the subsequent steps for solvent removal and drying and the partially activated fiber structure does not collapse.

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

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

According to an advantageous embodiment, the material is moistened with water before drying according to step (h). This is preferably done by introducing the material into a humidifying screw and spraying it with water.

In step (h), the washed material from step (f) or the stripped material from step (g) is dried, the drying comprising drying under normal pressure. Examples of suitable drying processes are fluidized bed drying, fluidized bed drying, belt dryers, drum dryers or paddle dryers. Fluidized bed drying is particularly preferred here. This has the advantage that the product is loosened and dried, which simplifies the subsequent grinding step. In addition, the type of drying avoids damage to the product through local overheating due to the easily metered heat input.

The drying under normal pressure in step (h) is expediently carried out at a temperature of between 50.degree. C. and 130.degree. C., preferably between 60.degree. C. and 120.degree. C. and particularly preferably between 70.degree. C. and 110.degree. After drying, the product is expediently cooled to room temperature.

According to an advantageous embodiment, after the drying in step (h), the method additionally comprises a comminution, grinding or sieving step. This is advantageously designed so that as a result 90% of the particles have a grain size of less than 450 μm, preferably a grain size of less than 350 μm and in particular a grain size of less than 250 μm. With this grain size, the fiber is easy to disperse and shows an optimal swelling capacity. The partially activated, activatable pectin-containing citrus fiber and a method for its production are disclosed in the application DE 10 2020 115 527.1.

The activated apple fiber containing pectin

In one embodiment, an activated apple fiber containing pectin can be used. The acidic digestion as a process step in the manufacturing process enables the fiber structure to be broken down and subsequent alcoholic washing steps with gentle drying to maintain this structure.

Due to the acidic extraction step, the pectin content of the apple fiber has been greatly reduced, so that the activated pectin-containing apple fiber has between 2 and 10% by weight of water-soluble pectin. The water-soluble content is advantageously between 2 and 8% by weight and particularly advantageously between 6 and 10% by weight. on. The content of water-soluble pectin in the activated pectin-containing apple fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight .

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

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

The activated pectin-containing apple fiber advantageously has a water-binding capacity of more than 20 g / g, preferably more than 22 g / g, particularly preferably more than 24 g / g, and particularly preferably more than 27.0 g / g. Such an advantageously high water-binding capacity leads to a high viscosity and via this then also to a lower fiber consumption with a creamy texture. In one embodiment, the activated pectin-containing apple fiber in a 2.5% by weight suspension has a flow limit II (rotation) of more than 0.1 Pa, advantageously more than 0.5 Pa, and particularly advantageously more than 1.0 Pa. In the case of a 2.5% strength by weight dispersion, the activated pectin-containing apple fiber accordingly has a yield point I (rotation) of more than 5.0 Pa, advantageously more than 6.0 Pa and particularly advantageously more than 7.0 Pa.

According to a further embodiment, the activated pectin-containing apple fiber in a 2.5% by weight suspension has a flow limit II (crossover) of more than 0.1 Pa, advantageously of more than 0.5 Pa and particularly advantageously of more than 1, 0 Pa. In a 2.5% by weight dispersion, the activated pectin-containing apple fiber has a flow limit I (crossover) of more than 5.0 Pa, advantageously more than 6.0 Pa and particularly advantageously more than 7.0 Pa.

In one embodiment, the activated pectin-containing apple fiber in a 2.5% by weight suspension has a dynamic Weissenberg number of more than 4.0, advantageously more than 5.0 and particularly advantageously more than 6.0. After shear activation, the activated pectin-containing apple fiber in a 2.5% by weight dispersion accordingly has a dynamic Weissenberg number of more than 6.5, advantageously more than 7.5 and particularly advantageously more than 8.5.

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

To determine the viscosity, the apple fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% strength by weight solution and the viscosity at 20 ° C and four shear sections (first and third section = constant profile; second and fourth section = linear ramp ; Measurement in each case at a shear rate of 50 s ¹ ) determined (rheometer; Physica MCR 101, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). An activated apple fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture. According to one embodiment, the activated pectin-containing apple fiber has a moisture content of less than 15%, preferably less than 8% and particularly preferably less than 6%.

It is also preferred that the activated pectin-containing apple fiber in 1.0% by weight aqueous solution has a pH of 3.5 to 5.0 and preferably from 4.0 to 4.6.

The activated pectin-containing apple fiber advantageously has a grain size in which at least 90% of the particles are smaller than 400 μm, preferably smaller than 350 μm and in particular smaller than 300 μm.

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

The activated pectin-containing apple fiber advantageously has a dietary fiber content of 80 to 95%.

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

Production of activated apple fiber containing pectin

The activated pectin-containing apple fiber is obtainable by a process which comprises the following steps:

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

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

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

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

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

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

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

The manufacturing process described above leads to apple fibers with a large inner surface, which also increases the water-binding capacity and is associated with good viscosity formation.

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

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

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

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

The activated pectin-containing apple fiber can be obtained from all cultivated apples known to the person skilled in the art (malus domesticus). Processing residues from apples can advantageously be used here as the starting material. Apple peel, core, stones or pulp or a combination thereof can be used as the starting material. Apple pomace is preferably used as the starting material, that is to say the pressed residues from apples which, in addition to the peel, typically also contain the above-mentioned components. The acidic digestion in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and at the same time activating the fibers by enlarging the inner surface. Furthermore, the raw material is thermally comminuted by the digestion. The acidic incubation in an aqueous medium under the action of heat causes it to break down into apple fibers. Thermal comminution is thus achieved; a mechanical comminution step is therefore not necessary in the context of the manufacturing process. This represents a decisive advantage over conventional fiber manufacturing processes, which in contrast to this require a shearing step (such as, for example, by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

Due to the acidic extraction step, the activated, pectin-containing apple fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. The activated, pectin-containing apple fiber advantageously has a water-soluble pectin content of between 2% by weight and 8% by weight and particularly preferably between 2 and 6% by weight. The content of water-soluble pectin in this apple fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight.

To achieve an acidic pH in step (b), the person skilled in the art can use any of the acids or acidic buffer solutions known to him. For example, an organic acid such as citric acid can be used. Alternatively or in combination with this, a mineral acid can also be used. Examples include: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Sulfuric acid is preferably used.

The incubation in step (b) takes place over a period of between 60 minutes and 10 hours and preferably between 2 hours and 6 hours.

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

In the case of single-stage or multi-stage separation, it is advantageous that particles with a grain size of more than 1000 μm, preferably more than 500 μm, are separated. This removes both coarse-particle constituents of the raw material and insufficiently digested material. The digested material is advantageously subjected to a multi-stage separation in accordance with step (c). It is preferred here if, during the separation of the coarse particles, the separation of ever finer particles takes place in stages. This means that in the case of a two-stage separation, for example, both stages separate larger particles, with finer particles being separated off in the second stage compared to the first stage. This means that the material becomes more and more finely particulate with each separation step.

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

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

In the context of the invention, the “aqueous solution” is understood to mean the aqueous liquid used for washing. The mixture of this aqueous solution and the digested material is known as a “washing mixture”.

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

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

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

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

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

The washing according to step (e) is more advantageously carried out with mechanical agitation of the washing mixture. This is expediently done by stirring or shaking the washing mixture. Optionally, particles with a grain size of more than 500 μm, more preferably more than 400 μm and most preferably more than 350 μm, can also be separated off during the washing in step (e). The separation takes place advantageously with a passing machine or a belt press. This removes both coarse-particle constituents of the raw material and insufficiently digested material. After washing with the aqueous solution in step (e), the washed material is separated from the aqueous solution in accordance with step (f). This separation is advantageously carried out with a decanter or a separator.

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

The organic solvent can also be used as a mixture of the organic solvent and water, this mixture then having more than 50% by volume of organic solvent and preferably more than 70% by volume of organic solvent. The organic solvent is advantageously an alcohol which can be selected from the group consisting of methanol, ethanol and isopropanol.

The washing step in step (g) takes place at a temperature between 40.degree. C. and 75.degree. C., preferably between 50.degree. C. and 70.degree. C. and particularly preferably between 60.degree. C. and 65.degree. The period of contact with the organic solvent in step (g) takes place over a period of between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

When washing with the organic solvent in step (g), the dry matter in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5 wt% and 5.0 wt%.

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

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

According to an advantageous embodiment, the washing with the organic solvent in step (g) takes place in a countercurrent process.

In one embodiment, the washing with the organic solvent in step (g) involves partial neutralization by adding NaOH, KOH or Na or K salts.

When washing with the organic solvent in step (g), the material can also be decolorized. This discoloration can be done by adding one or more oxidizing agents. The oxidizing agents are exemplary here Chlorine dioxide and hydrogen peroxide mentioned, which can be used alone or in combination.

According to an advantageous embodiment, when washing with an organic solvent at least twice in step (g), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the water content in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained in the subsequent steps for solvent removal and drying and the activated fiber structure does not collapse.

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

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

The drying under vacuum in step (i) is expediently carried out at a jacket temperature of between 40 ° 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.

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

The activated pectin-containing apple fiber used for the use according to the invention and a process for its production are disclosed in the application DE 10 202 115 501.8.

Another embodiment of the use is characterized in that a proportion of the vegetable fiber, which in particular comprises or is a fruit fiber, in the composition is 0.5% by weight to 5.0% by weight or 1.0% by weight to 4.8 % By weight or 1.4% by weight to 4.6% by weight or 1.5% by weight to 4.5% by weight. For example, the proportion of vegetable fiber, which in particular comprises or is a fruit fiber, advantageously a citrus and / or apple fiber, can be 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight. %, 0.9 wt.%, 1.0 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.6 wt.%, 1.8 wt.% , 2.0% by weight, 2.2% by weight, 2.4% by weight, 2.6% by weight, 2.8% by weight, 3.0% by weight, 3.2% by weight, 3.4% by weight, 3.6% by weight, 3.8% by weight, 4.0% by weight, 4.2% by weight, 4.4% by weight, 4.6% by weight.

If a citrus fiber, in particular an activated pectin-containing citrus fiber described here, is used, the proportion of vegetable fiber in the composition can usually be further reduced compared to using an apple fiber, in particular an activated pectin-containing apple fiber described here, namely by at least 25% by weight. . The advantageous properties of the composition obtainable or obtained in this way are completely or almost completely retained.

In another embodiment of the use described here it is provided that one or more fruits are selected from the group consisting of pome fruits, stone fruits, soft fruits, nuts, classic tropical fruits, exotic fruits, and mixtures thereof. One or more fruits are advantageously a pome fruit, a stone fruit, a berry fruit or a shell fruit, or a mixture thereof. In particular, one or more fruits are a pome fruit, a stone fruit or a berry fruit, or one Mix of them. Almonds, for example, are also stone fruits. Alternatively or in addition, it is provided that one or more fruits are present as whole fruit, in the form of fruit pieces, fruit pulp, fruit pulp, completely or partially pureed fruits, fruit pulp, as fruit juice, as fruit juice concentrate, or as a mixture thereof. The expression “completely or partially pureed fruit” can also mean a fruit pulp. If one or more fruits are present as a fruit juice concentrate, the fruit juice concentrates, independently of one another, in particular have a soluble dry matter content of 65 ° Brix to 75 ° Brix.

Another variant of the use described here provides that one or more nuts are selected from the group consisting of beechnut, hazelnut, walnut, sweet chestnut, acorn, peanut, hemp nut, macadamia nut, corozo and water nut, and mixtures thereof. In particular, one or more nuts are selected from the group consisting of hazelnut, walnut, sweet chestnut, peanut and macadamia nut, and mixtures thereof.

In another embodiment of the use, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, tiger nut, kola nut, Brazil nut, pecan nut, pili nut, pistachio and shea nut, and mixtures thereof. In particular, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, tiger nut, Brazil nut, pecan nut and pistachio, and mixtures thereof.

The ingredient selected from the group consisting of fruit, vegetables, nuts and nut-like fruit, cocoa, chocolate and mixtures thereof is particularly advantageous. The ingredient very particularly advantageously comprises one or more fruits, the fruits being independently of one another as whole fruit and / or fruit pieces and / or fruit pulp and / or fruit pulp, in particular as whole fruit and / or fruit pieces and / or fruit pulp. For example, whole strawberries and pureed blackberries can be used in one composition, or apple pieces and elderberries as whole fruits and / or as fruit puree.

According to another embodiment of the use, the composition comprises a sugar. The sugar is only intended for sweetening purposes.

In yet another embodiment of the use, the milk mix product or the plant-based, in particular calcium-containing, Milk substitute mixed product without the addition of a calcium salt or using a low methylester gelling calcium pectinate, which is intended as the only calcium salt. The low methylester gelling calcium pectinate can be provided to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition.

A further embodiment of the use provides that a proportion of water which is contained in the composition in addition to a water content of the vegetable fiber, the ingredient and the optional sugar, 20% by weight to 40% by weight or 21% by weight to 39% by weight % By weight or 22% by weight to 38% by weight.

In the case of the optionally contained sugar, the person skilled in the art can fall back on all sugars that can be used in the food industry. In one embodiment of the use, the sugar is selected from the group consisting of sucrose, dextrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose and rhamnose, and mixtures thereof. The sugar is advantageously sucrose and / or dextrose, which is provided in particular as a solid or syrupy solution, e.g. B. also in the form of coconut blossom sugar. Alternatively or in addition, the sugar can be selected from the group consisting of manuka honey, agave syrup, rice syrup, coconut blossom syrup, tapioca syrup, yacon syrup, sugar beet syrup, date syrup, and mixtures thereof. A proportion of sugar in the composition can be up to 18% by weight, advantageously 5% by weight to 16% by weight, even more advantageously 6% by weight to 15% by weight and in particular 7% by weight to 14% by weight.

The sugar can also be added in the form of a liquid apple extract. These typically contain a mixture of fructose and glucose. The product “Herbasweet®” from Herbafood Ingredients GmbH (Werder, Germany), for example, can be used as the apple extract. This has a sweetness of approx. 0.95 and has the following composition: approx. 44% fructose, approx. 39% glucose and approx. 4% sorbitol.

Low methylester gelling calcium pectinate

In a further variant of the use it is provided that a low methylester gelling calcium pectinate is included, which has a degree of esterification of 10% to 50%, advantageously from 20% to 49%, even more advantageously from 30% to 49% and in particular from 33% to 49%. For example, the degree of esterification of the low methylester gelling calcium pectinate can be 31%, 32%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47% or 48%.

Calcium pectinate gels, which are obtained by reacting low methylester pectins with calcium salts, in particular calcium citrate or calcium phosphate, are known and accepted in the food industry, just like the pectins that can be used as starting materials. The low methylester gelling calcium pectinates described here are usually marketed as pectins and, when used as an ingredient in a mixed product, are also declared as pectins, not as pectinates. The compositions described here, which in addition to the vegetable fiber have at least one low methylester gelling calcium pectinate, can advantageously be used immediately and internationally without lengthy approval procedures.

The low methylester gelling calcium pectinate can be provided to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition. It can also include two or more different low methylester gelling calcium pectinates.

The low methylester pectinate is a calcium salt of a low methylester pectin. The salt consists of a polyvalent anion of a low methylester pectin, with so many carboxylate groups as calcium carboxylate groups that it is sufficient for gelation. The calcium pectinate is already in a gellable state; no external addition of a calcium salt is required. It thus forms a ready-to-use pectinate that contains the amount of calcium ions required for gelling in the dry matter range from 30 ° Brix to 45 ° Brix. There is therefore no (dry) mixture of a low methylester pectin and a calcium salt added to it. Rather, calcium cations are advantageously distributed homogeneously over a polyvalent pectinate anion.

A standardizing agent can be added to the calcium pectinate according to the invention for use in order to form a standardized calcium pectinate. A “standardization agent” within the meaning of the invention is defined as an organic, uncharged molecule with good water solubility. The standardization means are used to standardize the product. The controlled, identical manufacturing processes lead to pectins with predetermined properties. However, due to fluctuations in the pectin composition due to the raw material, these have a certain variation, for example with regard to gel strength or viscosity. By adding a standardizing agent, the range of variation is significantly reduced and the pectin is standardized. This enables constant dosing from batch to batch.

Examples of standardization agents that may be mentioned are: monosaccharides, oligosaccharides, polysaccharides or sugar alcohols, or combinations thereof.

In the case of the mono- or oligosaccharide, the person skilled in the art can fall back on all sugars used in the food industry. Examples of sugars that can be used are: dextrose, sucrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose, rhamnose, the sugar preferably being sucrose or dextrose.

A standardizing agent such as dextrose or sucrose can be added to the calcium pectinate in a proportion of 20 to 50% by weight, based on the calcium pectinate.

The low methylester gelling calcium pectinates described here are produced on the basis of pectins which are obtained by extraction from plants in which pectin is mainly found in the solid components such as stems, leaves, flowers or fruits. The soluble pectins used as starting materials can be obtained from all plants and parts of plants known to the person skilled in the art. Examples include: citrus fruit, apple, sugar beet, sunflower fruit cluster, rose hip, quince, apricot, cherry and carrot.

According to one embodiment of the use, the low methylester gelling calcium pectinate comprises or is a low methylester gelling calcium citrus pectinate and / or a low methylester gelling calcium apple pectinate.

The soluble citrus pectin or apple pectin required as a starting material for the preparation of the low methylester calcium citrus pectinate or the low methylester gelling calcium apple pectin is a highly esterified pectin which is obtained from citrus or apple raw materials and is therefore advantageous is of natural origin. Usually plant residues such as citrus or apple pomace are used to isolate these natural pectins. These are available in sufficient quantities and offer a sustainable and ecologically sensible source of the required natural raw materials. Citrus pectin with various degrees of esterification can be obtained from citrus pulp. Accordingly, apple pectin with various degrees of esterification can be obtained from apple pomace.

The citrus pulp of a large number of citrus fruits can be used for the isolation of citrus pectin. Examples of suitable citrus fruits are listed above in a non-restrictive manner.

According to one embodiment, the low methylester gelling calcium pectinate has a calcium content of 1.0% by weight to 4.0% by weight, advantageously from 1.5% by weight to 3.5% by weight, even more advantageously 2.0% by weight to 3.0% by weight and in particular from 2.4% by weight to 2.8% by weight. The calcium content can therefore also be between 1.5% by weight and 3.0% by weight or between 2.0% by weight and 2.8% by weight or between 2.4% by weight and 2.7% by weight . For example, the calcium content can also be 1.1% by weight, 1.2% by weight, 1.3% by weight, 1.4% by weight, 1.6% by weight, 1.7% by weight, 1.8% by weight Wt%, 1.9 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt% %, 2.9% by weight, 3.1% by weight, 3.2% by weight, 3.3% by weight, 3.4% by weight, 3.6% by weight, 3.7% by weight %, 3.8% by weight or 3.9% by weight.

In another embodiment it is provided that the low methylester gelling calcium pectinate has a calcium sensitivity of 300 HPE to 2000 HPE, advantageously from 400 HPE to 1200 HPE and even more advantageously from 500 HPE to 800 HPE. The comparatively high calcium sensitivity of the low methylester gelling calcium pectinate is sufficient, especially in combination with the calcium content that the low methylester calcium pectinate has per se, for the desired texture formation in the respective composition. Alternatively or in addition, the low methylester gelling calcium pectinate has a breaking strength of 200 HPE to 1000 HPE, more advantageously from 300 HPE to 900 HPE and in particular from 400 HPE to 800 HPE.

According to the present invention, the term “calcium sensitivity” is understood to mean a measure of the strength of a gel which is produced with sucrose in a buffer solution in the presence of a defined calcium ion concentration at pH approx. 3.0 and forms at 22 ° Brix. The calcium sensitivity is determined after cooling for two hours in a water bath at 20 ° C. Determination of calcium sensitivity is carried out using the Herbstreith pectinometer Mark IV. The method used is referred to below as the calcium sensitivity test, the measured value as calcium sensitivity, the unit of measurement is HPE (Herbstreith pectinometer units).

According to the present invention, the term “breaking strength” means a measure of the strength of a gel which is produced with sucrose in a buffer solution at pH approx. 3.0 and forms at 65 ° Brix. The breaking strength is determined after cooling for two hours in a water bath at 20 ° C. The breaking strength is determined using the Herbstreith Pectinometer Mark IV. The method used is hereinafter referred to as the breaking strength test, the measured value as breaking strength, the unit of measurement is HPE.

In yet another embodiment, the low methylester gelling calcium pectinate has a pH between 3.0 and 5.5, advantageously between 3.1 and 5.4 and in particular between 3.2 and 5.3. In this pH range, the low methylester gelling calcium pectinate shows its greatest chemical stability. The pH of the low methylester gelling calcium pectinate can also be between 3.5 and 5.0 or between 3.8 and 4.8. For example, the pH of the low methylester gelling calcium pectinate can also be 3.3 or 3.4 or 3.6 or 3.7 or 3.9 or 4.0 or 4.1 or 4.2 or 4.3 or 4, Be 4 or 4.5 or 4.6 or 4.7 or 4.9 or 5.1 or 5.2.

The low methylester gelling calcium pectinate which can be used according to the invention and which has a predefinable degree of esterification of 10% to 50%, advantageously from 20% to 49%, even more advantageously from 30% to 49% and in particular from 33% to 49%, is produced by a process or which includes the following steps:

A. Provision of a highly esterified pectin which has a degree of esterification of more than 50%;

B. Providing a calcium salt which is soluble in a solvent selected from the group consisting of water and water-miscible solvents, and mixtures thereof;

C. Provision of a de-esterification reagent;

D. Reacting the highly esterified pectin from step A. with the calcium salt from step B. and the deesterification reagent from step C. in a solvent selected from the group consisting of water and water-miscible solvents, and mixtures thereof; and

E. optional precipitation of the low methylester gelling calcium pectinate. A low methylester gelling calcium pectinate obtainable by means of the method described here is distinguished in particular by the fact that it has a higher calcium ion content per se compared to the low methylester pectins described in the prior art. In other words: The low methylester pectinate is a calcium salt of a low methylester pectin. The salt consists of a polyvalent anion of a low methylester pectin, with so many carboxylate groups as calcium carboxylate groups that it is sufficient for gelation. The calcium pectinate is already in a gellable state; no external addition of a calcium salt is required. It thus forms a ready-to-use pectinate that contains the amount of calcium ions required for gelling in the dry matter range from 30 ° Brix to 45 ° Brix. There is therefore no (dry) mixture of a low methylester pectin and a calcium salt added to it. Rather, calcium cations are advantageously distributed homogeneously over a polyvalent pectinate anion.

The high methylester pectin made available in step A. can also be several high methylester pectins which are each made available individually and / or as one or more mixtures. The high methylester pectins provided, independently of one another, advantageously have a degree of esterification between 50% and 80%, even more advantageously between 52% and 78%, and in particular between 54% and 76%. For example, the degree of esterification of the highly esterified pectin can be 51%, 53%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67 %, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 77% or 79%. In an important embodiment, the highly esterified pectin has a degree of esterification> 55%, advantageously> 65%, even more advantageously> 70% and in particular> 75%.

The term “miscible” and the expression “water-miscible solvents” have already been defined above.

The solvent mentioned in step B. can also be, for example, a mixture of water with one or more alcohols and / or acetone or a mixture of acetone and / or acetonitrile and one or more alcohols. The aforementioned organic solvents are only mentioned here by way of example and not conclusively.

As already described above, low methylester pectins react so vigorously or quickly with calcium ions that it basically leads to a precipitation of the pectin as non- gelling calcium pectinate comes. In contrast, high methylester pectins show no or only a very slow reaction with calcium ions. These facts are exploited in the context of the method claimed here. Thus, during the deesterification reaction comprising step D., the degree of esterification of the at least one highly esterified pectin is successively reduced by the deesterification reagent. In order to obtain the tailor-made, low methylester gelling calcium pectinate desired for a specific application, the deesterification reaction - alkaline or acidic or enzymatic or alkaline / enzymatic or acidic / enzymatic - takes place under control and regulation or control of a large number of parameters. These include the selection of the reactants and the solvent or solvent mixture, the concentration of the reactants in the reaction mixture, the rate of addition, the enzyme dosage, the duration of the deesterification reaction or the reaction time, the temperature before and / or during and / or after the deesterification reaction , the pH before and / or during and / or after the de-esterification step.

With increasing deesterification of the pectin, its affinity for the calcium ions contained in the reaction mixture inevitably increases. The calcium cations of the calcium salt made available in step B. therefore attach to the carboxylate groups of the pectic acid anion that are released, with only methanol, water and the acid corresponding to the anion of the calcium salt being produced as by-products. The calcium ions are homogeneously distributed over the pectic acid anion until the deesterification reaction is terminated by quenching or the deesterification reagent is used up. A targeted termination of the deesterification reaction or quenching is usually carried out by adding at least one alcohol with precipitation of the low methylester gelling calcium pectinate. In the case of an enzymatic deesterification, the enzyme can alternatively or additionally by means of a temperature increase and / or by adding an enzyme inhibitor, e.g. B. a vegetable enzyme inhibitor are inactivated. Finally, there is a low methylester gelling calcium pectinate according to one of the embodiments described above.

In connection with the present invention, the term “quenching” means the targeted termination of the deesterification reaction. Reagents intended for this purpose are hereinafter referred to as “quenchers”. One embodiment of the method provides that at least one quencher is selected from the group consisting of an alcohol, heat and an inhibitor.

An important advantage of the method described here is that a large number of different, in particular tailor-made, low methylester gelling calcium pectinates can be provided in a particularly simple manner. In particular, by means of the method claimed here, it is possible to adapt the properties of the low methylester gelling calcium pectinate to the soluble dry matter content of the particular mass to be gelled. This also applies advantageously if the mass to be gelled has a relatively low soluble solids content.

The two aforementioned parameters of the low methylester gelling calcium pectinate, namely the degree of esterification and the calcium content, are particularly easy to control or adjust.

To achieve a specified degree of esterification, the degree of esterification can be determined or checked at predefined time intervals during the deesterification reaction using an analytical method described below (cf. test method 1.10). Once the predetermined degree of esterification has been reached, the deesterification reaction can be carried out by quenching using at least one alcohol, i.e. H. Precipitation of the low methylester gelling calcium pectinate, and / or supply of heat and / or addition of at least one inhibitor, in particular an enzyme inhibitor, can be ended in a targeted manner. Alternatively or additionally, in the case of an enzymatic de-esterification to set the desired degree of esterification of the respective target compound, i. H. of the low methylester gelling calcium pectinate, the amount of the enzyme to be made available in step C. can be selected so that the deesterification reaction is terminated automatically at the given degree of deesterification, i.e. without further action.

Furthermore, the amount of calcium salt to be made available in step B. can be selected depending on the soluble dry matter content and / or the planned application of a mass to be gelled and thus the calcium content of the end product, ie the low methylester gelling calcium pectinate, can be adjusted. The calcium content of the low methylester gelling calcium pectinate - especially with a view to the soluble dry matter content of the mass to be gelled - can advantageously be predefined and adjusted so that optimal gelling is achieved when using the respective calcium pectinate, without adding another, in particular readily soluble calcium salt as is customary in the prior art. The latter also applies in the event that the mass to be gelled has a relatively low soluble solids content.

In the production of such low methylester gelling calcium pectinates - regardless of the intended deesterification method - the amount of calcium salt to be made available in step B., in particular with good to very good solubility in water, is selected, for example, so that a calcium content of the end product between 1.0 Wt.% And 4.0 wt.% Is achieved. Using test method 1.16 for determining the calcium content described below, the calcium content of the pectin can be determined or checked during the deesterification reaction at predefined time intervals.

Another embodiment of the use provides that a proportion of the low methylester gelling calcium pectinate in the composition is 0.10% by weight to 1.5% by weight or 0.13% by weight to 1.2% by weight or 0.15% by weight .% to 1.0% by weight.

In a further embodiment of the use, a pH of the composition in a 1.0% strength by weight aqueous solution is between 3.0 and 4.0 or between 3.1 and 3.8 or between 3.2 and 3.7 . Therefore, in the case of a composition which is produced using a vegetable fiber described here, which advantageously contains at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing apple fiber and / or an activated pectin-containing citrus fiber, comprises or is, advantageously regularly on an adjustment of their pH value to the natural pH value of the respective milk product in which the composition is to be incorporated, can be dispensed with.

According to a further embodiment, the composition obtainable or obtained using the plant fiber described here consists essentially of at least one plant fiber, at least one of the plant fibers comprising or being an activated pectin-containing plant fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, Chocolate, nut, nut-like fruit, and mixtures thereof and water. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. According to another embodiment, the claimed composition consists of a vegetable fiber, at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof and water.

Another embodiment variant provides that the composition obtainable or obtained using the plant fiber described here consists essentially of at least one plant fiber, at least one of the plant fibers comprising or being an activated pectin-containing plant fiber, an ingredient selected from the group consisting of fruit, vegetables, Cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, water and a sugar. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. In another embodiment, the composition using the composition described here consists of a vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, water and a sugar.

Yet another embodiment provides that the composition obtainable or obtained using the plant fiber described here consists essentially of at least one plant fiber, at least one of the plant fibers comprising or being an activated pectin-containing plant fiber, an ingredient selected from the group consisting of fruit, vegetables , Cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, water, a sugar and a low methylester gelling calcium pectinate. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. In a further embodiment, the composition obtainable or obtained using the plant fiber described here consists of a plant fiber, at least one of the plant fibers comprising or being an activated pectin-containing plant fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut , nut-like fruit, and mixtures thereof, water, a sugar and a low methylester gelling calcium pectinate.

Overall, it follows from the aforementioned embodiments, both individually and in combination, that using at least one of the embodiments described here pectin-containing plant fibers, which in particular comprises or is at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing citrus fiber and / or an activated pectin-containing apple fiber, a variety of different compositions can be made available in a simple and resource-saving manner, which an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit , and mixtures thereof.

In a second aspect, the present invention relates to a composition comprising: a. at least one vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber; b. an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof; and c. optional water; and d. .optionally a sugar and / or a low methylester gelling calcium pectinate.

The plant fiber provided here is characterized, among other things, by the fact that it has a high water-binding capacity and thus a high swelling capacity. In particular, the vegetable fiber is in the form of a free-flowing powder that can be easily dosed and stored. The vegetable fiber used here is advantageously dispersible both cold and hot. In the presence of the at least one vegetable fiber or a mixture of different vegetable fibers - regardless of the proportion of sugar and / or low esterified gelling calcium pectinate that can optionally be provided in the composition - the required viscosity and flow limit as well as the desired final texture of the, in particular fruit-containing, composition can already be achieved at relatively high Temperatures can be achieved. This is also possible if the composition contains neither sugar nor a low methylester gelling calcium pectinate. The sugar is only an optional component of the composition and is used exclusively for sweetening purposes in order to give the composition a sweeter taste if necessary. The low methylester gelling calcium pectinate can be provided to further optimize the texture properties of the composition, in particular depending on the use of the respective composition. The low methylester gelling calcium pectinate optimizes the texture properties of the preparation and contributes to the surface gloss and reduction of syneresis. It is particularly advantageous that the vegetable fiber, which in particular comprises or is an activated pectin-containing fruit fiber, such as. B. an activated pectin-containing apple and / or citrus fiber, shows no affinity for calcium ions, so does not react with them. Therefore, when using the vegetable fiber for the production of a composition containing at least one of the aforementioned ingredients, the addition of a calcium salt can advantageously be completely dispensed with. As a result, the use of a pH regulator is also not necessary. This represents a significant difference to previously known pectin-containing fruit preparations. Through the sole use of the vegetable fiber, ie without the addition of a typically used calcium salt, such as. B. calcium lactate and calcium citrate, one of the aforementioned compositions is available which in particular meets all the requirements that are placed on such a composition in the context of the production of mixed milk products and milk substitute mixed products. This also applies to compositions which contain at least one fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and have a relatively low soluble final dry matter content, in particular below 40% .

It is also advantageous that a composition containing at least one vegetable fiber and a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit described here has a comparatively low viscosity, especially during the cooking process. As a result, fruits and / or pieces of fruit are advantageously preserved particularly well. This is particularly true in comparison with compositions containing starch, which naturally have a relatively high viscosity, even during the cooking process.

In the case of a composition containing fruit described here, a homogeneous fruit distribution, a natural, unadulterated, intense fruit taste and an optimal release of aromas are achieved. In particular for the production of a fruit-containing composition, a vegetable fiber is usually used which contains at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing apple fiber and / or an activated pectin-containing citrus fiber, comprises or is. Therefore, and due to the absence of additives, such as. B. starch, which counteract an optimal flavor release, the natural fruity taste of the fruit-containing composition is retained. The addition of flavorings can therefore advantageously also be dispensed with. Furthermore, such a Composition advantageously no increased tendency to syneresis, a disruptive phase separation is not observed.

In addition, the compositions described here containing a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and having at least one plant fiber are distinguished in particular by a comparatively short list of ingredients. So can both the addition of a calcium salt, z. B. calcium lactate or calcium citrate, as well as the addition of a pH regulator, such as. B. sodium citrate, as well as the provision of a thickener such as starch, can be completely dispensed with. The addition of flavorings is also not necessary. In addition, the list of ingredients only contains natural ingredients, which can lead to improved consumer acceptance. In this way, a consumer-friendly declaration of a milk mix product or milk substitute mix product produced using the composition is achieved.

If a composition described here, advantageously containing a fruit and / or a vegetable and / or a nut and / or a nut-like fruit, which contains at least one vegetable fiber, is used for the production of a yoghurt, in particular a yoghurt yoghurt, good processability is achieved , in particular good stirring behavior, as well as good miscibility of the composition with the yoghurt mass. Advantageously, the above-described undesired reaction of a composition described here with calcium ions of a milk product does not occur solely due to the presence of the activated pectin-containing vegetable fiber - that is, even without the addition of a calcium salt. It is particularly advantageous that the respective composition also has a smooth, homogeneous texture and an attractive surface gloss in the yoghurt.

The composition described here, which contains at least one plant fiber and a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit, can advantageously be produced in a simple and resource-saving manner. Such a composition can be used particularly advantageously for the production of a mixed milk product or a mixed milk product in which the aforementioned characteristics of the composition described here are retained or also come into play. Depending on the list of ingredients and application, the composition described here containing a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and containing at least one plant fiber can be easily tailored, in particular by the Selection of the at least one activated pectin-containing vegetable fiber, in particular with regard to its water-binding capacity, as well as determination of its proportion in the composition. As a result, the composition can be used or adapted not only for the industrial production of mixed milk products, but also for the large-scale production, in particular milk substitute mixed products containing calcium.

One embodiment of the composition is characterized in that it has a soluble final dry substance content of 5 ° Brix to 60 ° Brix or from 10 ° Brix to 40 ° Brix or from 12 ° Brix to 38 ° Brix or from 14 ° Brix to 37 ° ° Brix. For example, the composition can have a final soluble dry matter content of 15 ° Brix, 16 ° Brix, 17 ° Brix, 18 ° Brix, 19 ° Brix, 20 ° Brix, 21 ° Brix, 22 ° Brix, 23 ° Brix, 24 ° Brix , 25 ° Brix, 26 ° Brix,

27 ° Brix, 28 ° Brix, 29 ° Brix, 30 ° Brix, 31 ° Brix, 32 ° Brix, 33 ° Brix, 34 ° Brix, 35 ° Brix, 36 ° Brix,

37 ° Brix, 38 ° Brix, 39 ° Brix, 40 ° Brix, 41 ° Brix, 42 ° Brix, 43 ° Brix, 44 ° Brix, 45 ° Brix, 46 ° Brix,

47 ° Brix, 48 ° Brix, 49 ° Brix, 50 ° Brix, 51 ° Brix, 52 ° Brix, 53 ° Brix, 54 ° Brix, 55 ° Brix, 56 ° Brix,

Have 57 ° Brix, 58 ° Brix, 59 ° Brix or 60 ° Brix. Such a soluble final dry substance content in the composition is particularly useful for the production of mixed milk products, such as. B. yogurt, beneficial. With a view to using the composition as a semi-finished product, it is particularly advantageous that the final soluble dry substance content is not only determinable, but also predefinable and thus adjustable depending on the application.

The plant fibers of the composition are obtained from plants, in particular from fruits, and thus represent natural ingredients with known positive properties. Plant fibers are usually obtained from plant processing residues, e.g. B. Citrus or apple pomace. These are available in sufficient quantities and offer a sustainable and ecologically sensible source for the plant fibers used here. The plant fibers can be isolated from fresh and / or dried plant processing residues.

The process for the production of an activated pectin-containing plant fiber provides a process step which comprises an acidic digestion or an acidic extraction. The acidic digestion or acidic extraction unlocks the fiber structure of an isolated, non-activated pectin-containing plant fiber. By subsequent Alcoholic washing steps with gentle drying, this fiber structure can be maintained accordingly.

A further variant embodiment of the composition provides that the vegetable fiber comprises or is a fruit fiber, the fruit fiber in particular comprising or being a citrus fiber and / or an apple fiber. Alternatively or in addition, the vegetable fiber is selected from the group consisting of sugar beet fiber, Jerusalem artichoke fiber, chicory beet fiber, carrot fiber and pea fiber.

In an important embodiment, the vegetable fiber, which is in particular a fruit fiber, is a pectin-containing vegetable fiber or fruit fiber. This means that the vegetable fiber or fruit fiber contains not only the insoluble fiber-bound pectin (also known as protopectin) but also water-soluble pectin. Protopectins are insoluble pectins and probably not pure homoglycans Protopectins are insoluble pectins and probably not pure homoglycans. In protopectin, the polygalacturonic acid chains are linked to one another by complex bonds with divalent cations, via ferulic acid groups and borate complexes, and via glycosidic bonds with neutral sugar side chains, which can consist of arabinose, galactose, xylose, mannose and traces of fucose. Since the vegetable fiber also contains water-soluble pectin, as stated above, it is also referred to as “pectin-containing vegetable fiber” in the context of the invention.

Citrus fiber can be isolated from a wide variety of citrus fruits. Examples of suitable citrus fruits are listed above in a non-restrictive manner.

In a further embodiment, the vegetable fiber comprises or is an activated pectin-containing citrus fiber or an activated pectin-containing apple fiber. The acidic digestion as a process step in the manufacturing process enables the fiber structure to be broken down and subsequent alcoholic washing steps with gentle drying to maintain this structure. Manufacturing, Properties and advantages of the aforementioned activated pectin-containing vegetable fibers are listed above in the sections "Activated pectin-containing citrus fibers" and "Activated pectin-containing apple fibers".

Another embodiment of the composition is characterized in that a proportion of the vegetable fiber, which in particular comprises or is a fruit fiber, in the composition is 0.5% by weight to 5.0% by weight or 1.0% by weight to 4.8% % By weight or 1.4% by weight to 4.6% by weight or 1.5% by weight to 4.5% by weight. For example, the proportion of vegetable fiber, which in particular comprises or is a fruit fiber, advantageously a citrus and / or apple fiber, can be 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight. %, 0.9% by weight, 1.0% by weight, 1.2% by weight, 1.3% by weight, 1.0% by weight to 5.0% by weight or 1.2% by weight to 4.8% by weight or 1.4% by weight to 4.6% by weight or 1.5% by weight to 4.5% by weight. For example, the proportion of vegetable fiber, which in particular comprises or is a fruit fiber, advantageously a citrus and / or apple fiber, can be 1.4% by weight, 1.6% by weight, 1.8% by weight, 2.0% by weight %, 2.2% by weight, 2.4% by weight, 2.6% by weight, 2.8% by weight, 3.0% by weight, 3.2% by weight, 3.4% by weight %, 3.6% by weight, 3.8% by weight, 4.0% by weight, 4.2% by weight, 4.4% by weight, 4.6% by weight.

If a citrus fiber, in particular an activated pectin-containing citrus fiber described here, is used, the proportion of vegetable fiber in the composition can usually be further reduced compared to using an apple fiber, in particular an activated pectin-containing apple fiber described here, namely by at least 25% by weight. . The advantageous properties of the composition described here are completely or almost completely retained.

In another embodiment of the composition described here it is provided that one or more fruits are selected from the group consisting of pome fruits, stone fruits, berries, nuts, classic tropical fruits, exotic fruits, and mixtures thereof. One or more fruits are advantageously a pome fruit, a stone fruit, a berry fruit or a shell fruit, or a mixture thereof. In particular, one or more fruits are a pome fruit, a stone fruit or a berry fruit, or a mixture thereof. Almonds, for example, are also stone fruits. Alternatively or in addition, it is provided that one or more fruits are present as whole fruit, in the form of fruit pieces, fruit pulp, fruit pulp, completely or partially pureed fruits, fruit pulp, as fruit juice, as fruit juice concentrate, or as a mixture thereof. The expression “completely or partially pureed fruit” can also mean a fruit pulp. If there are one or more fruits as a fruit juice concentrate before, the fruit juice concentrates, independently of one another, in particular have a soluble dry matter content of 65 ° Brix to 75 ° Brix.

Another variant of the composition described here provides that one or more nuts are selected from the group consisting of beechnut, hazelnut, walnut, sweet chestnut, acorn, peanut, hemp nut, macadamia nut, corozo and water nut, and mixtures thereof. In particular, one or more nuts are selected from the group consisting of hazelnut, walnut, sweet chestnut, peanut and macadamia nut, and mixtures thereof.

In another embodiment of the composition, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, tiger nut, kola nut, Brazil nut, pecan nut, pili nut, pistachio and shea nut, and mixtures thereof. In particular, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, tiger nut, Brazil nut, pecan nut and pistachio, and mixtures thereof.

The composition described here particularly advantageously comprises an ingredient which is selected from the group consisting of fruit, vegetables, nuts and nut-like fruit, and mixtures thereof. The composition very particularly advantageously comprises one or more fruits, the fruits being independently of one another as whole fruit and / or fruit pieces and / or fruit pulp and / or fruit pulp, in particular as whole fruit and / or fruit pieces and / or fruit pulp. For example, whole strawberries and pureed blackberries can be used in one composition, or apple pieces and elderberries as whole fruits and / or as fruit puree.

According to another embodiment of the composition, the composition comprises a sugar and / or a low methylester gelling calcium pectinate, the low methylester gelling calcium pectinate being provided as the only calcium salt. The sugar is intended exclusively for sweetening purposes, while a low methylester gelling calcium pectinate is intended to further optimize the texture properties, improve the surface gloss and reduce the syneresis of the composition, in particular depending on the use of the respective composition.

Another embodiment of the composition provides that a portion of the water, which in addition to a water content of the vegetable fiber, the ingredient and the optional sugar contained in the composition is 20% by weight to 40% by weight or 21% by weight to 39% by weight or 22% by weight to 38% by weight.

In the case of the optionally contained sugar, the person skilled in the art can fall back on all sugars that can be used in the food industry. In one embodiment of the composition, the sugar is selected from the group consisting of sucrose, dextrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose and rhamnose, and mixtures thereof. The sugar is advantageously sucrose and / or dextrose, which is provided in particular as a solid or syrupy solution, e.g. B. also in the form of coconut blossom sugar. Alternatively or in addition, the sugar can be selected from the group consisting of manuka honey, agave syrup, rice syrup, coconut blossom syrup, tapioca syrup, yacon syrup, sugar beet syrup, date syrup, and mixtures thereof. A proportion of sugar in the composition can be up to 18% by weight, advantageously 5% by weight to 16% by weight, even more advantageously e% by weight to 15% by weight and in particular 7% by weight to 14% by weight.

Another variant of the composition provides that a low methylester gelling calcium pectinate is included, which has a degree of esterification of 10% to 50%, advantageously from 20% to 49%, even more advantageously from 30% to 48% and in particular from 36% to 47% % having. For example, the degree of esterification of the low methylester gelling calcium pectinate can be 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45% or 46%.

The low methylester gelling calcium pectinate can be provided to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition. It can also include two or more different low methylester gelling calcium pectinates. It is characterized in particular by the fact that it has a higher calcium ion content per se compared to the low methylester pectins used in the prior art. It is a calcium salt of a low methylester pectin. One from the prior art known addition of a further calcium salt is advantageously dispensed with. This also avoids the problems associated with it.

Further properties and advantages of the aforementioned calcium pectinate are given above in the section "Low methylester gelling calcium pectinate".

Another embodiment of the composition provides that a proportion of the low methylester gelling calcium pectinate in the composition is 0.10% by weight to 1.5% by weight or 0.13% by weight to 1.2% by weight or 0.15% by weight .% to 1.0% by weight.

In a further embodiment of the composition, a pH of the composition in a 1.0% by weight solution is between 3.0 and 4.0 or between 3.1 and 3.8 or between 3.2 and 3.7. Therefore, in the case of a composition which contains a vegetable fiber described here, which advantageously contains at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing apple fiber and / or an activated pectin-containing citrus fiber, comprises or is, advantageously regularly on an adjustment of their pH value to the natural pH value of the respective milk product in which the composition is to be incorporated, can be dispensed with.

According to a further embodiment, the composition described here consists essentially of at least one vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and Mixtures thereof and water. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. According to another embodiment, the claimed composition consists of a vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof and Water.

Another embodiment variant provides that the composition consists essentially of at least one vegetable fiber, at least one of the vegetable fibers comprising or being an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, water and a sugar. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. In another embodiment, the composition described here consists of a vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof , Water and a sugar.

Yet another embodiment provides that the composition consists essentially of at least one vegetable fiber, at least one of the vegetable fibers comprising or being an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit , and mixtures thereof, water, a sugar and a low methylester gelling calcium pectinate. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. In a further embodiment, the composition consists of a vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, water , a sugar and a low methylester gelling calcium pectinate.

Overall, it follows from the aforementioned embodiments, both individually and in combination, that using at least one of the pectin-containing plant fibers described here, which in particular comprises or is at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing citrus fiber and / or an activated pectin-containing apple fiber, a variety of different compositions can be made available in a simple and resource-saving manner, which an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit , and mixtures thereof.

In a third aspect, the present invention relates to a composition according to one of the embodiments described above as a semi-finished product for use in the food industry. The semi-finished product is used in particular to produce a mixed milk product or a plant-based, in particular calcium-containing, mixed milk product. It is intended that the milk mixed product or the milk substitute mixed product contains an ingredient which is selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof.

A milk product which comprises one or more of the compositions described herein is referred to herein as a mixed milk product. A large number of milk products, in particular from cows, goats, sheep and / or donkeys, can serve as the basis for the milk mix product. In a non-restrictive manner, the following are listed here by way of example: yoghurt, yoghurt products, in particular solid or stirred yoghurt or drinking yoghurt, quark, sour milk, kefir, whey, buttermilk, drinking sour milk, cream cheese, milk, cream, and mixtures thereof.

A milk substitute product which comprises one or more of the compositions described here is here declared as a milk substitute mixed product. Various plant-based milk substitute products can serve as the basis for the mixed milk substitute product. These are in particular products which contain water and a type of grain, a pseudo-grain type, a legume type, a nut type, an almond type, a nut-like fruit, or a mixture thereof. As plant-based milk substitute products are referred to here that z. B. peas, soy, oats, spelled, millet, rice, almonds, hazelnut, coconut, cashew nut, lupine seeds, hemp seeds or a mixture thereof. The water they contain can come from the plant components used in each case and / or have been added during the manufacture of plant-based milk substitute products. Calcium contained can come from the cereal and / or the pseudo-cereal and / or the pod fur and / or the nut and / or the almond and / or the nut-like fruit itself or from an added natural and / or synthetic calcium source. Furthermore, the plant-based milk substitute products can contain at least one added sugar and / or sugar substitute.

The compositions described here are advantageously distinguished by relatively short lists of ingredients which, moreover, contain exclusively natural ingredients. So can both the addition of a calcium salt, z. B. calcium lactate or calcium citrate, as well as the addition of a pH regulator, such as. B. sodium citrate, as well as the provision of a thickener such as starch, can be completely dispensed with. The addition of flavorings is also not necessary. This leads to comparatively short lists of ingredients that can be produced using them Mixed milk products or milk substitute mixed products and thus possibly improved consumer acceptance. This results in a consumer-friendly declaration of the milk mixed product or milk substitute mixed product manufactured using the semi-finished product described here.

In the production of a yoghurt, especially a yoghurt stirred, the semi-finished product described here shows good processability, in particular good stirring behavior, and good miscibility of the composition with the yoghurt mass, regardless of the activated pectin-containing vegetable fiber used and the selected ingredient. Advantageously, the above-described undesired reaction of a composition described here with calcium ions of a milk product does not occur solely through the presence of the vegetable fiber - that is, even without the addition of a calcium salt. It is particularly advantageous that the respective composition also has a smooth, homogeneous texture and an attractive surface gloss in the yoghurt.

Depending on the list of ingredients and application, the composition described here containing a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and containing at least one activated pectin-containing plant fiber can be easily tailored, in particular through the selection of the at least one activated pectin-containing vegetable fiber, in particular with regard to its water-binding capacity, as well as determination of its proportion in the composition. As a result, the composition can be used or adapted not only for the industrial production of mixed milk products, but also for large-scale production, in particular mixed milk products containing calcium.

Advantageously, the above-mentioned characteristics of the composition described here are retained in the milk mixed product or milk substitute mixed product produced using them, or they also come into play in such a mixed product.

In a fourth aspect, the subject matter of the present invention is a method for producing a composition which comprises an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof. The process comprises the following steps: A. Providing at least one vegetable fiber as a solid or as a suspension or dispersion in water, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber;

B. providing an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, and optionally a sugar;

C. Combining, in particular mixing, the solid from step A. or the suspension or dispersion in water made available in step A., the components from step B .; and optionally water;

D. heating the mixture from step e., Which has a temperature Ti, to a temperature T ₂ ; and

E. optionally heating the mixture from step D. to a temperature T ₃ , this heating advantageously being an evaporation to a predefinable final content of soluble solids.

The terms “soluble final dry matter content” and “final soluble dry matter content” are synonymous. Dry matter content is also abbreviated to “TS” in the present case.

The terms “soluble dry matter” and “dry matter content” are synonyms and are also abbreviated as “TS” and correspond to the specification in ° Brix (° Bx).

The vegetable fiber to be provided in step A. can also comprise two or more different vegetable fibers, i. H. Fibers of different plant species and / or plant varieties. The same applies to the activated pectin-containing plant fibers.

Advantageously, the method, in particular in the case of the production of a composition containing fruit, vegetables and / or cocoa and / or chocolate and / or nut and / or nut-like fruit, can be carried out without the optionally usable sugar or a sugar substitute. As a result, the composition accessible by means of this method can also be used, for example, in products that are available from the trade for diabetics or consumers who voluntarily dispense with sugar and / or sugar substitutes. Alternatively, in step B. a mixture two or more sugars or two or more sugar substitutes are made available. In addition, mixtures of at least one sugar and at least one sugar substitute can be provided.

In particular, the method described here can be carried out in a comparatively simple and resource-saving manner. For example, a process step which includes adding a pH regulator can be dispensed with. It is also not necessary to add a flavoring substance.

The provision of the at least one vegetable fiber according to step A. can comprise a method for producing an activated pectin-containing vegetable fiber. A first process step comprises an acidic digestion or an acidic extraction. The acidic digestion or acidic extraction unlocks the fiber structure of an isolated, non-activated pectin-containing plant fiber. This fiber structure can be maintained accordingly by subsequent alcoholic washing steps with gentle drying. Before and / or during the acidic digestion or the acidic extraction, the plant fibers are treated by means of mechanical energy. In particular, the vegetable fiber is subjected to a shear force. As a result, the activated pectin-containing vegetable fiber is obtained. As a result, the activated pectin-containing vegetable fiber is obtained.

The merging, in particular mixing, in step C. can comprise several steps, for example. The order in which the components mentioned in step C. are added can be freely selected. The term “mixing” advantageously means the generation of a homogeneous, in particular single-phase, composition. This is achieved, for example, by stirring the mixture and / or swiveling the reaction vessel. By stirring and / or swiveling, the formation of lumps due to the optionally contained sugar and / or the low methylester gelling calcium pectinate can advantageously also be avoided.

In a variant of the method, in a first step C.1. an introduction of the mixture, consisting of at least one solid, in particular a powder, from step A. and optionally the sugar from step B., in water can be provided. The introduction can comprise a stirring step. In a second step C.2. the at least one ingredient from step B., in particular at least one fruit, can be introduced into the mixture from step C.1. be provided. With this procedure, a particularly good preservation of the fruit and / or fruit pieces is achieved. If a suspension or dispersion of at least one vegetable fiber in water is made available in step A., the ingredient and optionally the sugar from step B. can be introduced in step C. If several plant fibers are provided, ie of different plant species and / or plant cultivars, a suspension or dispersion in water can also be made available for each plant fiber. The introduction of the at least one ingredient and the sugar that can optionally be added can take place simultaneously or one after the other. In the latter case, the introduction can take place in any order, with the optionally provided sugar in particular being introduced first, with the introduction in particular comprising a stirring step.

According to a variant of the process claimed here, the composition has a final soluble solids content of 5 ° Brix to 60 ° Brix or from 10 ° Brix to 40 ° Brix or from 12 ° Brix to 38 ° Brix or from 14 ° Brix to 37 ° Brix having. For example, the composition can have a final soluble solids content of 15 ° Brix, 16 ° Brix, 17 ° Brix, 18 ° Brix, 19 ° Brix, 20 ° Brix, 21 ° Brix,

52 ° Brix, 53 ° Brix, 54 ° Brix, 55 ° Brix, 56 ° Brix, 57 ° Brix, 58 ° Brix, 59 ° Brix or 60 ° Brix. Such a final soluble solids content in the composition is particularly useful for the manufacture of mixed milk products, such as e.g. B. yogurt, beneficial. With a view to using the composition obtainable by means of the method as a semi-finished product, it is particularly advantageous that the final soluble solids content is not only determinable, but also predefinable and thus adjustable depending on the application.

Another embodiment of the method provides that the vegetable fiber is the only thickener and no calcium salt is provided. In particular, the addition of starch and galactomannans, such as. B. locust bean gum and guar gum, which - with the exception of non-modified starches - are subject to the E-number requirement.

The plant fiber is characterized, among other things, by the fact that it has a high water-binding capacity and thus a high swelling capacity. In particular, the vegetable fiber is in the form of a free-flowing powder that can be easily dosed and stored. The vegetable fiber used here is advantageously dispersible both cold and hot. In the presence of the at least one vegetable fiber or a mixture different vegetable fibers - regardless of the amount of sugar and / or low methylester gelling calcium pectinate that can be optionally provided in the composition - the required viscosity and flow limit as well as the desired final texture of the composition, especially fruit-containing, can be achieved even at relatively high temperatures. This is also possible if the composition contains neither sugar nor a low methylester gelling calcium pectinate. The sugar is only an optional component of the composition and is used exclusively for sweetening purposes in order to give the composition a sweeter taste if necessary. The low methylester gelling calcium pectinate can be provided to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition.

An important advantage of the vegetable fiber is that the production of compositions, which at least one fruit and / or one vegetable and / or Contain cocoa and / or chocolate and / or a nut and / or a nut-like fruit and have a relatively low soluble final dry matter content, in particular in the range between 10% and 40% DM, also without the addition of a conventional thickener, such as. B. starch or galactomannans, and a calcium salt and the problems usually associated therewith is possible. In particular, by means of the composition containing at least one vegetable fiber described here, the problems which regularly occur when using a low methylester pectin in combination with a calcium salt with good or poor solubility are particularly easily and advantageously avoided.

In addition, it has been found that a composition described here and containing a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit has a comparatively low viscosity, especially during the cooking process. As a result, fruits and / or pieces of fruit are advantageously preserved particularly well. This is particularly true in comparison with compositions containing starch, which naturally have a relatively high viscosity, even during the cooking process.

The fibers provided in step A. of the method described here are obtained from plants, in particular from fruits, and thus represent natural ingredients with known positive properties. Plant fibers are usually obtained from plant processing residues, e.g. B. Citrus or apple pomace. These are available in sufficient quantities and offer a sustainable and ecologically sensible source for the plant fibers used here. The plant fibers can be isolated from fresh and / or dried plant processing residues.

A further variant embodiment of the composition provides that the vegetable fiber comprises or is a fruit fiber, the fruit fiber in particular comprising or being a citrus fiber and / or an apple fiber. Alternatively or in addition, the vegetable fiber is selected from the group consisting of sugar beet fiber, chicory beet fiber, Jerusalem artichoke fiber, carrot fiber and pea fiber.

Apple fibers can be obtained from all cultivated apples (malus domesticus) known to the person skilled in the art. The starting material here can advantageously Processing residues of apples are used, namely apple peel, core, stones or pulp, or a combination thereof. In particular, apple pomace is used as the starting material, i.e. the pressed residues from apples, which typically also contain the above-mentioned ingredients in addition to the peel.

In a further embodiment, the vegetable fiber comprises or is an activated pectin-containing citrus fiber or an activated pectin-containing apple fiber. The acidic digestion as a process step in the manufacturing process enables the fiber structure to be broken down and subsequent alcoholic washing steps with gentle drying to maintain this structure. Production, properties and advantages of the aforementioned activated pectin-containing vegetable fibers are listed above in the sections "Activated pectin-containing citrus fibers" and "Activated pectin-containing apple fibers".

According to yet another variant of the process, it is provided that a proportion of the activated pectin-containing vegetable fiber, which advantageously comprises or is a fruit fiber, in the mixture according to step D. 0.5% by weight to 5.0% by weight or 1, 0% by weight to 4.8% by weight or 1.4% by weight to 4.6% by weight or 1.5% by weight to 4.5% by weight. For example, the proportion of activated pectin-containing vegetable fiber, which in particular comprises or is a fruit fiber, advantageously a citrus and / or apple fiber, can be 1.4% by weight, 1.6% by weight, 1.8% by weight, 2, 0% by weight, 2.2% by weight, 2.4% by weight, 2.6% by weight, 2.8% by weight, 3.0% by weight, 3.2% by weight, 3.4 % By weight, 3.6% by weight, 3.8% by weight, 4.0% by weight, 4.2% by weight, 4.4% by weight, 4.6% by weight.

Another embodiment of the method provides that one or more fruits are selected from the group consisting of pome fruits, stone fruits, soft fruits, nuts, classic tropical fruits, exotic fruits, and mixtures thereof. One or more fruits are advantageously a pome fruit, a stone fruit, a berry fruit or a shell fruit, or a mixture thereof. In particular, one or more fruits are a pome fruit, a stone fruit or a berry fruit, or a mixture thereof. Almonds are for example stone fruit. Alternatively or in addition, it is provided that one or more fruits are present as whole fruit, in the form of fruit pieces, fruit pulp, fruit pulp, completely or partially pureed fruits, fruit pulp, as fruit juice, as fruit juice concentrate, or as a mixture thereof. The expression “completely or partially pureed fruit” can also mean a fruit pulp. If one or more fruits are present as a fruit juice concentrate, the fruit juice concentrates, independently of one another, in particular have a soluble dry matter content of 65 ° Brix to 75 ° Brix. Furthermore, it can alternatively or additionally be provided that one or more fruits are made available fresh or frozen.

Another variant of the method described here provides that one or more nuts are selected from the group consisting of beechnut, hazelnut, walnut, sweet chestnut, acorn, peanut, hemp nut, macadamia nut, corozo and water nut, and mixtures thereof. In particular, one or more nuts are selected from the group consisting of hazelnut, walnut, sweet chestnut, peanut and macadamia nut, and mixtures thereof.

In another embodiment of the method, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, tiger nut, kola nut, Brazil nut, pecan nut, pili nut, pistachio and shea nut, and mixtures thereof. In particular, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, tiger nut, Brazil nut, pecan nut and pistachio, and mixtures thereof.

In step B. of the method described here, at least one ingredient is particularly advantageously made available which is selected from the group consisting of fruit, vegetables, nuts and nut-like fruit, and mixtures thereof. One or more fruits are particularly advantageously provided, the fruits being independently of one another as whole fruit and / or fruit pieces and / or fruit pulp and / or fruit pulp, in particular as whole fruit and / or fruit pieces and / or fruit pulp. For example, whole strawberries and pureed blackberries or apple pieces and elderberries can be used as whole fruits and / or as fruit puree.

In another variant of the method, a proportion of the water is, in addition to a water content of the vegetable fiber, the ingredient and the optional sugar is contained in the mixture according to step D., 20% by weight to 40% by weight or 21% by weight to 39% by weight or 22% by weight to 38% by weight.

In the case of the optionally contained sugar, the person skilled in the art can fall back on all sugars that can be used in the food industry. The sugar that can optionally be provided in step B. functions exclusively as a sweetening component. In one embodiment of the method, the sugar is selected from the group consisting of sucrose, dextrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose and rhamnose, and mixtures thereof. The sugar is advantageously sucrose and / or dextrose, which is provided in particular as a solid or syrupy solution, e.g. B. also in the form of coconut blossom sugar. Alternatively or in addition, the sugar can be selected from the group consisting of manuka honey, agave syrup, rice syrup, coconut blossom syrup, tapioca syrup, yacon syrup, sugar beet syrup, date syrup, and mixtures thereof. A proportion of sugar contained in the mixture according to step D. can be up to 18% by weight, advantageously 5% by weight to 16% by weight, even more advantageously 6% by weight to 15% by weight and in particular 7% by weight to 14% by weight .%.

Yet another embodiment of the method is characterized in that a low methylester gelling calcium pectinate is made available in step B., wherein

- the low methylester gelling calcium pectinate is a calcium pectinate according to one of the embodiments described above, and

- the low methylester gelling calcium pectinate is intended as the only calcium salt.

The low methylester gelling calcium pectinate can optionally be used in step B. to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the Use of the respective composition, be provided. It can also include two or more different low methylester gelling calcium pectinates. It is particularly distinguished by the fact that it has a higher calcium ion content per se compared to the low methylester pectins used in the prior art. It is a calcium salt of a low methylester pectin. The addition of a further calcium salt known from the prior art is advantageously dispensed with. This also avoids the problems associated with it.

In a variant of the method, in the first step C.1. an introduction of the mixture, consisting of at least one solid, in particular a powder, from step A. and the low methylester gelling calcium pectinate from step B. and optionally the sugar from step B., in water can be provided. The introduction can comprise a stirring step. In a second step C.2. the at least one ingredient from step B., in particular at least one fruit, can be introduced into the mixture from step C.1. be provided. With this procedure, a particularly good preservation of the fruit and / or fruit pieces is achieved.

If a suspension or dispersion of at least one vegetable fiber in water is provided in step A., the ingredient and the low methylester gelling calcium pectinate from step B. and optionally the sugar from step B. can be introduced in step C. Are several plant fibers provided, i. H. of different plant species and / or plant cultivars, a suspension or dispersion in water can also be made available for each plant fiber. The introduction of the at least one ingredient and the low methylester gelling calcium pectinate and the optionally addable sugar can take place simultaneously or one after the other. In the latter case, the introduction can take place in any order, in particular the low-methylester gelling calcium pectinate and / or the optionally provided sugar being introduced first, the introduction particularly including a stirring step.

Another embodiment of the method provides that the low methylester gelling calcium pectinate is made available as a solid or as a suspension or solution in water, the solution having a concentration of the low methylester gelling calcium pectinate between 1.0% by weight and 5.0% by weight or between 1.5% by weight and 4.5% by weight or between 2.0% by weight and 4.0% by weight.

In yet another embodiment of the method, a proportion of the low methylester gelling calcium pectinate in the mixture according to step D. is 0.1% by weight to 1.5% by weight or 0.13% by weight to 1.2% by weight or 0 .15 wt.% To 1.0 wt.%.

In a further embodiment of the method, a pH of the composition is between 3.0 and 4.0 or between 3.1 and 3.8 or between 3.2 and 3.7. Therefore, in the case of a composition obtained or obtainable by means of this method, which contains a particularly activated pectin-containing vegetable fiber described here, which advantageously comprises or is an apple fiber and / or a citrus fiber, advantageously regularly adjust its pH to the natural one pH value of the respective milk product into which the composition is to be introduced can be dispensed with.

According to a further variant of the method, the temperature T in step D. and / or the temperature T ₃ in step E. is between 35.degree. C. and 100.degree. C., advantageously between 40.degree. C. and 99.degree. C. and even more advantageously between 45.degree and 95 ° C. In another embodiment of the method, T ₂ <T ₃ or T ₂ = T ₃ . Alternatively or in addition, it can be provided that Ti <T, the temperature Ti being <35 ° C or <30 ° C or <25 ° C or <15 ° C. The temperatures T ₁ , T ₂ and T ₃ may vary within the specified ranges, ie they do not have to be kept constant at one value.

For example, the suspension in water made available in step C. can initially have a temperature Ti in the range from approximately 15 ° C. to 30 ° C., and heated in step D. to a temperature T of approximately 75 ° C. to 85 ° C., for example will. This advantageously ensures that the process is carried out in a particularly efficient manner, especially since all of the water-soluble constituents are completely dissolved. This process can also be included in step C.

In step E., which can optionally be carried out, the mixture from step D. is heated to a temperature T ₃ , which is in particular about 86.degree. C. to 100.degree. This heating is advantageously an evaporation to a definable final content of soluble dry matter. The term "evaporation" is synonymous with "boiling out". This means that an excess or an undesirable volume of water, which is regularly present at the beginning of the process or is introduced with optionally available aqueous solutions, is removed by evaporation. This process is well known to the person skilled in the art as “boiling to the final dry matter”.

Alternatively, steps C., D. and E. can also be combined into one or two process steps to make the process more economical.

After the method for producing a composition containing fruit and / or vegetables and / or cocoa and / or chocolate and / or nut and / or nut-like fruit has been carried out, a further step can be carried out which involves cooling and optionally partial or complete filling of the respective Composition includes. Continuous shearing, as is usually necessary in the processes described in the prior art, can be dispensed with during cooling. In addition, in the case of the compositions obtainable by the process described here, cooling to about 80 ° C. to 85 ° C. is sufficient to be able to carry out filling and / or transferring. In contrast, in the case of the previously known methods, filling is usually carried out at comparatively low temperatures of approx. 25 ° C. to 30 ° C., which is significantly more time-consuming and energy-intensive and therefore more cost-intensive

It is particularly advantageous that the compositions obtainable by means of the method described here can be further processed and / or stored and / or transported immediately after cooling. An undesired further gelation does not occur. Rather, after cooling for a sufficiently long period of time, the composition, in particular a fruit-containing composition, is in a creamy, pumpable form and not in a solid, gelled form. As a result, the compositions obtainable by means of the method described here can be filled and further processed in a simple, resource-efficient and cost-efficient manner.

Overall, it follows from the aforementioned embodiments, both individually and in combination, that using at least one of the pectin-containing plant fibers described here, which in particular comprises or is at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing citrus fiber and / or an activated pectin-containing apple fiber, a variety of different compositions can be made available in a simple and resource-saving manner, which an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit , and mixtures thereof. In a fifth aspect, the present invention relates to a composition which comprises at least one vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, water; and optionally a sugar and / or a low methylester gelling calcium pectinate, wherein the low methylester gelling calcium pectinate is provided as the only calcium salt, comprises and is obtained or obtainable by a method for producing such a composition according to one of the embodiments described above. In this case, at least one of the plant fibers comprises or is an activated pectin-containing plant fiber.

The plant fiber provided here has a high water-binding capacity and thus a high swelling capacity. In particular, the vegetable fiber is in the form of a free-flowing powder that can be easily dosed and stored. The vegetable fiber used here is advantageously dispersible both cold and hot. In the presence of the at least one plant fiber or a mixture of different plant fibers - regardless of the proportion of sugar and / or low esterified gelling calcium pectinate optionally present in the composition - the required viscosity and flow limit as well as the desired end texture of the, in particular fruit-containing, composition can already be achieved at relatively high Temperatures can be achieved. This is also possible if the composition contains neither sugar nor a low methylester gelling calcium pectinate. The sugar is merely an optional component of the composition and is used exclusively as a sweetening component in order to give the composition a sweeter taste if necessary. The low methylester gelling calcium pectinate can be provided to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition.

It is particularly advantageous that the vegetable fiber, which in particular comprises or is an activated pectin-containing fruit fiber, such as. B. an activated pectin-containing apple and / or citrus fiber, shows no affinity for calcium ions, so does not react with them. Therefore, when using the vegetable fiber for the production of a composition containing at least one of the aforementioned ingredients advantageously completely to an addition of a calcium salt typically used for calcium saturation of a pectin, such as. B. calcium lactate and calcium citrate can be omitted. As a result, the properties of the, in particular fruit-containing, composition, namely the flow limit required for filling and the desired final texture of the composition, are not achieved by means of the commonly used pectin-calcium salt reaction. The use of a pH value regulator can therefore be dispensed with. The aforementioned aspects represent a significant difference to previously known pectin-containing fruit preparations. In summary, it can be stated that the sole use of vegetable fibers, ie without the addition of a typically used calcium salt, such as. B. calcium lactate and calcium citrate, one of the aforementioned compositions is available, which in particular meets all the requirements that are placed on such a composition in the context of the production of mixed milk products and milk substitute mixed products.

An important advantage of the vegetable fiber is that the production of compositions which contain at least one fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and have a relatively low soluble end- Dry matter content, in particular in the range between 10% and 40%, also without the addition of a conventional thickener, such as. B. starch or galactomannans, and a calcium salt and the problems usually associated therewith is possible. In particular, by means of the composition containing at least one vegetable fiber described here, the problems which regularly occur when using a low methylester pectin in combination with a calcium salt with good or poor solubility are particularly easily and advantageously avoided.

In the case of a composition containing fruit described here, a homogeneous fruit distribution, a natural, unadulterated, intense fruit taste are achieved and an optimal aroma release is achieved. In particular for the production of a fruit-containing composition, a vegetable fiber is usually used which contains at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing apple fiber and / or an activated pectin-containing citrus fiber, comprises or is. Therefore, and due to the absence of additives, such as. B. starch, which counteract an optimal flavor release, the natural fruity taste of the fruit-containing composition is retained. The addition of flavorings can therefore advantageously also be dispensed with. Furthermore, such a composition advantageously has no increased tendency to syneresis, and a disruptive phase separation is not observed.

In addition, the compositions described here containing a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and having the plant fiber are distinguished in particular by a comparatively short list of ingredients. So can both the addition of a calcium salt, z. B. calcium lactate or calcium citrate, as well as the addition of a pH regulator, such as. B. sodium citrate, and the provision of a thickener such as starch, can be completely dispensed with. In addition, the list of ingredients only contains natural ingredients, which can lead to improved consumer acceptance. In this way, a consumer-friendly declaration of a milk mix product or milk substitute mix product produced using the composition is achieved.

If a composition described here, advantageously containing a fruit and / or a vegetable and / or a nut and / or a nut-like fruit, which contains at least one vegetable fiber, is used for the production of a yoghurt, in particular a yoghurt yoghurt, good processability is achieved , in particular good stirring behavior, as well as good miscibility of the composition with the yoghurt mass. Advantageously, the above-described undesired reaction of a composition described here with calcium ions of a milk product does not occur solely through the presence of the vegetable fiber - that is, even without the addition of a calcium salt. It is particularly advantageous that the respective composition also has a smooth, homogeneous texture and an attractive surface gloss in the yoghurt.

Advantageously, the composition described here, which is a vegetable fiber and a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a Contains nut and / or a nut-like fruit, can be produced easily and in a resource-saving manner. Such a composition can be used particularly advantageously for the production of a milk mixed product or a milk substitute mixed product in which the aforementioned characteristics of the composition described here are retained or also come into play.

Depending on the list of ingredients and application, the composition described here containing a fruit and / or a vegetable and / or cocoa and / or chocolate and / or a nut and / or a nut-like fruit and containing at least one plant fiber can be easily tailored, in particular by the Selection of the at least one activated pectin-containing vegetable fiber, in particular with regard to its water-binding capacity, as well as determination of its proportion in the composition. As a result, the composition can be used or adapted not only for the industrial production of mixed milk products, but also for the large-scale production, in particular milk substitute mixed products containing calcium.

Have 57 ° Brix, 58 ° Brix, 59 ° Brix or 60 ° Brix. Such a soluble final dry substance content in the composition is particularly useful for the production of mixed milk products, such as. B. yogurt, beneficial. With a view to using the composition as a semi-finished product, it is particularly advantageous that the final soluble dry substance content is not only determinable, but also predefinable and thus adjustable depending on the application. The plant fibers of the composition are obtained from plants, in particular from fruits, and thus represent natural ingredients with known positive properties. Plant fibers are usually obtained from plant processing residues, e.g. B. Citrus or apple pomace. These are available in sufficient quantities and offer a sustainable and ecologically sensible source for the plant fibers used here. The plant fibers can be isolated from fresh and / or dried plant processing residues.

Another embodiment of the composition is characterized in that a proportion of the vegetable fiber, which in particular comprises or is a fruit fiber, in the composition is 0.5% by weight to 5.0% by weight or 1.0% by weight to 4.8% % By weight or 1.4% by weight to 4.6% by weight or 1.5% by weight to 4.5% by weight. For example, the Proportion of the vegetable fiber, which in particular comprises or is a fruit fiber, advantageously a citrus and / or apple fiber, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0 , 9% by weight, 1, 0% by weight, 1, 2% by weight, 1, 3% by weight, 1, 4% by weight, 1, 6% by weight, 1, 8% by weight, 2, 0% by weight, 2.2% by weight, 2.4% by weight, 2.6% by weight, 2.8% by weight, 3.0% by weight, 3.2% by weight, 3.4 % By weight, 3.6% by weight, 3.8% by weight, 4.0% by weight, 4.2% by weight, 4.4% by weight, 4.6% by weight.

In another embodiment of the composition described here it is provided that one or more fruits are selected from the group consisting of pome fruits, stone fruits, berries, nuts, classic tropical fruits, exotic fruits, and mixtures thereof. One or more fruits are advantageously a pome fruit, a stone fruit, a berry fruit or a shell fruit, or a mixture thereof. In particular, one or more fruits are a pome fruit, a stone fruit or a berry fruit, or a mixture thereof. Almonds, for example, are also stone fruits. Alternatively or in addition, it is provided that one or more fruits are present as whole fruit, in the form of fruit pieces, fruit pulp, fruit pulp, completely or partially pureed fruits, fruit pulp, as fruit juice, as fruit juice concentrate, or as a mixture thereof. The expression “completely or partially pureed fruit” can also mean a fruit pulp. If one or more fruits are present as a fruit juice concentrate, the fruit juice concentrates, independently of one another, in particular have a soluble dry matter content of 65 ° Brix to 75 ° Brix.

In another embodiment of the composition, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, Tigernut, kola nut, Brazil nut, pecan nut, pili nut, pistachio and shea nut, and mixtures thereof. In particular, one or more nut-like fruits are selected from the group consisting of almond, cashew nut, tiger nut, Brazil nut, pecan nut and pistachio, and mixtures thereof.

A further embodiment of the composition provides that a proportion of the water which is contained in the composition in addition to a water content of the vegetable fiber, the ingredient and the optional sugar, 20% by weight to 40% by weight or 21% by weight to 39% by weight % By weight or 22% by weight to 38% by weight.

The sugar can also be added in the form of a liquid apple extract. These typically contain a mixture of fructose and glucose. The product “Herbasweet®” from Herbafood Ingredients GmbH (Werder, Germany), for example, can be used as the apple extract. This has a sweetness of approx. 0.95 and has the following composition: approx. 44% fructose, approx. 39% glucose and approx. 4% sorbitol. In a further variant of the composition it is provided that a low methylester gelling calcium pectinate is included, which has a degree of esterification of 10% to 50%, advantageously from 20% to 49%, even more advantageously from 30% to 48% and in particular from 36% to 47% % having. For example, the degree of esterification of the low methylester gelling calcium pectinate can be 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45% or 46%.

The low methylester gelling calcium pectinate can be provided to further optimize the texture properties, to improve the surface gloss and to reduce the syneresis of the composition, in particular depending on the use of the respective composition. It can also include two or more different low methylester gelling calcium pectinates. It is characterized in particular by the fact that it has a higher calcium ion content per se compared to the low methylester pectins used in the prior art. It is a calcium salt of a low methylester pectin. The addition of a further calcium salt known from the prior art is advantageously dispensed with. This also avoids the problems associated with it.

According to a further embodiment, the composition described here consists essentially of at least one vegetable fiber, at least one of the vegetable fibers comprising or being an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof and water. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. According to another embodiment, the claimed composition consists of a vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof and Water.

Yet another embodiment provides that the composition consists essentially of at least one vegetable fiber, at least one of the vegetable fibers comprising or being an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit , and mixtures thereof, water, a sugar and a low methylester gelling calcium pectinate. “Essentially” here means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight, of other components. In a further embodiment, the composition consists of a vegetable fiber, at least one of the vegetable fibers comprising or being an activated pectin-containing vegetable fiber, an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, water , a sugar and a low methylester gelling calcium pectinate. Overall, it follows from the aforementioned embodiments, both individually and in combination, that using at least one of the pectin-containing plant fibers described here, which in particular comprises or is at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing citrus fiber and / or an activated pectin-containing apple fiber, a variety of different compositions can be made available in a simple and resource-saving manner, which an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit , and mixtures thereof.

In a sixth aspect, the present invention relates to the use of a composition according to one of the embodiments described above as a semi-finished product for producing an i. Mixed milk product or ii. Plant-based, in particular calcium-containing, milk substitute mixed product, wherein the milk mixed product or the milk substitute mixed product contains an ingredient which is selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof.

The aforementioned use includes, in particular, a method for producing an i. Mixed milk product or ii. Plant-based, in particular calcium-containing, milk substitute product, wherein the milk mixed product or the milk substitute mixed product contains an ingredient which is selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, using a composition according to one of the Embodiments described above are understood as a semi-finished product. Such a procedure involves the following steps:

A. Provision of the composition according to one of the embodiments described above;

B. Provision of a miscible with the composition from step A. i. Dairy product or ii. plant-based, in particular calcium-containing, milk substitute product

C. Merging, especially mixing,

- the composition from step A. and

the milk product or the plant-based, in particular calcium-containing, milk substitute product from step B .; and

D. optionally adding a soluble calcium compound to a mixture which contains the composition from step A. and the plant-based, in particular calcium-containing, milk substitute product from step B.

The terms “mixed milk product” and “milk product” as well as the terms “plant-based, in particular calcium-containing, milk substitute mixed product” and “plant-based, especially calcium-containing milk substitute product” have already been defined above.

A plurality of compositions which can be mixed with one another can also be made available, it being possible for them to be made available separately from one another or as a mixture. The mixing can also take place during the merging in step C. Two compositions are referred to herein as “miscible with one another” if they are neither present in a mixture of the two compositions nor in the mixed milk product or mixed milk product to be produced in different phases.

The merging in step C. can include, for example, introducing one or more compositions into the milk product or the plant-based, in particular calcium-containing, milk substitute product, wherein the introduction can in turn include a stirring and / or swiveling step.

If the plant-based, in particular calcium-containing, milk substitute product per se, i. H. contains the desired amount of calcium by nature and / or due to an addition made during and / or before it is made available in step B., step D. is omitted.

According to one embodiment of the aforementioned use or the aforementioned method, the milk product is selected from the group consisting of yogurt, Yoghurt products, in particular firm or stirred yoghurt or drinking yoghurt, quark, sour milk, kefir, whey, buttermilk, drinking sour milk, cream cheese, milk, cream and mixtures thereof.

Another variant of the aforementioned use or the aforementioned method provides that the plant-based, in particular calcium-containing, milk substitute product is selected from the group consisting of products which contain water and a type of grain, a pseudo-grain type, a legume type, a nut type, an almond type, a contain nut-like fruit or a mixture thereof. The calcium contained can come from the grain and / or the pseudo-grain and / or the pod fur and / or the nut and / or the almond and / or the nut-like fruit itself or from an added natural and / or synthetic calcium source. The water can come from the respective grain and / or pseudo-grain and / or the legume and / or the nut and / or the almond and / or the nut-like fruit itself and / or have been added during the manufacture of the respective product.

In a seventh aspect, the subject matter of the present invention is a mixed milk product or a plant-based, in particular calcium-containing, mixed milk product, which

- An ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, contains, and

is obtained or obtainable by a method for producing such a mixed product according to one of the embodiments described above.

The terms “mixed milk product” and “plant-based, in particular calcium-containing, mixed milk product” have already been defined above.

According to an eighth aspect, the present invention relates to a milk mix product or a plant-based, in particular calcium-containing,

A milk substitute mixed product comprising

- A composition according to one of the embodiments described above, and a miscible therewith i. Dairy product or ii. Plant-based, in particular calcium-containing, milk substitute product, with a portion of the composition in the mixed milk product or

Milk substitute mixed product is between 12% by weight to 20% by weight.

If it is a mixed milk product or a mixed milk product, in which the ingredient is a fruit and the composition has a fruit content of 50%, a fruit content of the mixed milk product, e.g. B. a fruit yoghurt, or the milk substitute mixed product between 6% to 10%. It has been found that such a fruit-containing milk mix product or

Milk substitute mixed product is characterized by an unadulterated fruit taste and optimal aroma release. The addition of flavorings can advantageously be dispensed with.

In addition, the milk mixed products and milk substitute mixed products described here are distinguished by a comparatively short list of ingredients, advantageously only containing natural ingredients. So the composition contained has neither an additional calcium salt, such as. B. calcium lactate or calcium citrate, nor a pH regulator or a thickener, such as modified starch or an unmodified starch. The addition of flavorings is also not necessary. This means that a consumer-friendly declaration is achieved.

It is also particularly advantageous that the smooth, homogeneous texture as well as the appealing surface gloss of the respective composition is retained or comes into play in the milk mix products described here and, in particular, milk substitute mix products containing calcium.

Definitions

A “plant fiber” according to this application is a fiber that is isolated from a non-lignified plant cell wall and consists mainly of cellulose. Other constituents include hemicellulose and pectin, the vegetable fiber according to this application having both insoluble fiber-bound pectin (also referred to as protopectin) and additionally water-soluble pectin with a pectin content of less than 10% by weight and in particular less than 6% by weight. A “fruit fiber” according to the present invention is a vegetable fiber according to the definition above, which is here isolated from a fruit.

In connection with the present invention, the term “fruit” refers to the entirety of the organs of a plant that emerge from a flower, including both classic fruit fruits and fruit vegetables. The term “fruit” on its own also includes mixtures of fruits from two or more different plants, such as B. apple tree and cherry tree, ie plant species, and / or mixtures of two or more different varieties of a fruit, for example two or more strawberry varieties, such as. B. Donna ^®, Daroyal ^®, Lambada ^® and Symphony ^®. The same applies to expressions which include the term “fruit”, such as. B. "fruity" and "fruit preparation".

A “citrus fiber” according to the present application is a component consisting mainly of fibers, which is isolated from a non-lignified plant cell wall of a citrus fruit and consists mainly of cellulose. In a certain sense, the term fiber is a misnomer because the citrus fibers do not appear macroscopically as fibers, but rather represent a powdery product. Other components of citrus fiber include hemicellulose and pectin. The citrus fiber can advantageously be obtained from citrus pulp, citrus peel, citrus vesicle, segmental membranes or a combination thereof.

An activated citrus fiber according to the present application is defined as a distinction from an activatable (and thus only partially activated) citrus fiber by the yield point of the fiber in a 2.5% dispersion or by the viscosity. An activated citrus fiber is characterized in that it has a flow limit I (rotation) of more than 5.5 Pa, a flow limit I (crossover) of more than 6.0 Pa or a viscosity of more than 650 mPa.

An activatable citrus fiber according to the present application is defined, to distinguish it from an activated citrus fiber, by the flow limit of the fiber in a 2.5% dispersion or by the viscosity. An activatable citrus fiber is characterized by having a flow limit I (rotation) of between 1.0 and 4.0 Pa, a flow limit I (crossover) of between 1.0 and 4.5 Pa or a viscosity of 150 to 600 mPa. An activated apple fiber according to the present application is defined, to distinguish it from an activatable (and thus only partially activated) apple fiber, by the yield point of the fiber in a 2.5% dispersion or by the viscosity. An activated apple fiber is thus characterized in that it has a flow limit I (rotation) of more than 5.0 Pa or a flow limit I (crossover) of more than 5.0 Pa.

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

According to the present invention, an “apple” is defined as the fruit of the cultivated apple (Malus domestica).

In particular, citrus fruits such as orange, orange, lemon, mandarin, pomelo, grapefruit are referred to as “classic tropical fruits”. The term “classic tropical fruit” on its own also includes mixtures of fruits of two or more types of fruit and / or types of fruit.

The term “exotic fruit” includes, for example, pineapple, avocado, banana, cashew apple, date, guava, kiwi, mango and papaya. On its own, the term “exotic fruit” also includes mixtures of fruits of two or more types of fruit and / or types of fruit.

"Vegetables" are to be understood here as the entirety of the organs of a plant that arise from a flower and are not counted among the fruit fruits, fruit vegetables, nuts or nut-like fruits. It can also be a mixture of two or more types of vegetables and / or types of vegetables.

According to the present invention, the term “nut” includes beechnuts, hazelnuts, walnuts, sweet chestnuts, acorns, peanuts, hemp nuts, macadamia nuts, corozo and water hazel. The term “nut” on its own also includes mixtures of two or more types of nuts and / or types of nuts.

Almond, cashew nut, tiger nut, kola nut, Brazil nut, pecan nut, pili nut, pistachio and shea nut are also assigned to the fruits. They are related to of this invention also referred to collectively as “nut-like fruits”. The term “nut-like fruit” on its own also includes mixtures of two or more nut-like fruit types and / or nut-like fruit types.

The term "pseudograin" means all grains of plants that do not belong to the genus of sweet grasses, i. H. Cereals, belong. These are buckwheat, amaranth, quinoa and industrial hemp.

The alone or z. B. used in the expression “calcium containing” the term “calcium” includes both natural calcium, d. H. Calcium of vegetable and animal origin, as well as synthetic calcium, which is contained in a synthetically produced calcium compound. The plant-based, in particular calcium-containing, milk substitute mixed products can contain natural calcium per se and / or added natural and / or synthetic calcium.

A “pectin” according to the application is defined as a vegetable polysaccharide which, as a polyuronide, consists essentially of-1,4-glycosidically linked D-galacturonic acid units. The galacturonic acid units are partially esterified with methanol. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of pectin, which are present in esterified form, e.g. B. as a methyl ester.

The “water-soluble pectin” according to the application is a pectin that is obtained by extraction from plant tissues. In contrast to native vegetable pectins (so-called protopectins), it is an isolated, water-soluble pectin. The water-soluble pectin according to the invention is a component separate from the vegetable or fruit fiber and is therefore not a component of the vegetable or fruit fiber.

“Protopectin” is a basic substance in the cell wall of a plant cell. In the present case it is also referred to as “cell structure-bound pectin”. Protopectins are insoluble pectins and probably not pure homoglycans. In protopectin, the polygalacturonic acid chains are linked to one another by complex bonds with divalent cations, via ferulic acid groups and borate complexes, and via glycosidic bonds with neutral sugar side chains, which can consist of arabinose, galactose, xylose, mannose and traces of fucose. A “low methylester pectin” according to the present invention 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 pectin, which are present in esterified form, e.g. B. as a methyl ester. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

In the present case, a “highly esterified pectin” is understood to mean a pectin which has a degree of esterification of at least 50%. A low methylester pectin, on the other hand, has a degree of esterification of less than 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of pectin, which are present in esterified form, e.g. B. as a methyl ester. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

In connection with the present invention, a “low methylester gelling calcium pectinate” means a calcium salt of a pectin. The protons of the carboxyl groups of the respective pectin are partly substituted by calcium ions. The calcium content of such a low methylester gelling calcium pectinate can be predefined and, for the calcium pectinate described here, lies in the range between 1.0% by weight and 4.0% by weight. Low methylester gelling calcium pectinates according to the present invention are declared commercially as pectins.

The term “sugar” also includes sugar substitutes, in particular sugar alcohols such as maltitol, sorbitol, mannitol, xylitol, isomalt, lactitol and erythritol, as well as inulin, isomaltulose, corn syrup, oligofructose, starch hydrolyzate, trehalose and trehalulose.

The sugar-containing composition according to the present invention is the composition according to the invention with the presence of the optional sugar, while the sugar-free composition is a composition which, correspondingly, does not contain these optional sugars.

A “semi-finished product” is to be understood in the context of the present invention as a semi-finished product in the field of the food industry which is still in the manufacturing process and which has to go through further work steps until completion.

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

All features disclosed in the application documents are claimed as essential to the invention, provided that they are new to the state of the art, individually or in combination with one another.

It should also be expressly pointed out that in the context of the present patent application, indefinite articles and numerical information such as "one", "two" etc. should generally be understood as "at least" information, i.e. as "at least one ..." , "At least two ..." etc., unless it is expressly apparent from the respective context or it is obvious or technically imperative for a person skilled in the art that only "exactly one ...", "exactly two ..." etc. . can be meant.

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

Show it:

Fig. 1: a process for the production of the activated pectin-containing citrus fiber in the form of a schematic flow diagram,

FIG. 2 shows a process for the production of the partially activated, activatable pectin-containing citrus fiber in the form of a schematic flow diagram, and FIG

3 shows a process for the production of the activated pectin-containing apple fiber in the form of a schematic flow diagram.

Examples

1. Composition Containing Plant Fibers An embodiment of the composition claimed here is described below. It comprises an activated pectin-containing plant fiber, which is sold under the product name Herbacel AQ Plus Apple A09, and a low-methylester gelling calcium pectinate, which is contained in the product Pectin Classic CY 702 (a pectin standardized with sugar, e.g. sucrose). Composition A, given by way of example, consists of the following ingredients:

Composition A:

Composition B, given as an example, consists of the following ingredients:

Composition B:

All test methods used to determine the properties listed in the table are listed below.

1.1 Production of a 2.5% strength by weight fiber suspension

Recipe:

- 2.50 g fiber - 97.5 g demineralized water (room temperature) The respective amount of the. Submitted water (room temperature). The precisely weighed amount of fibrous material is slowly sprinkled with a plastic spoon, stirring constantly. The suspension is then stirred until all the fibers are wetted with water. If the sample is to be used to determine the viscosity or to determine the flow limit II (rotation), the flow limit II (crossover) or to determine the dynamic Weissenberg number, it is placed in a temperature-controlled water bath at 20 ° C.

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

1.2 Production of a 2.5% strength by weight fiber dispersion

Recipe:

2.50 g fiber

97.5 g demineralized water (room temperature)

Litter time: 15 seconds

The respective amount of the. Submitted water (room temperature). The precisely weighed amount of fibrous material is measured with the agitator running (Ultra Turrax) at 8000 rpm. (Level 1) slowly sprinkled directly into the agitator suction. The litter time depends on the amount of fibers, it should last 15 seconds per 2.5g sample. Then the dispersion is exactly 60 seconds at 8000 rpm. (Level 1) stirred. If the sample is to be used to determine the viscosity, it is placed in a temperature-controlled water bath at 20 ° C.

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

1.3 Test method for determining the water-binding capacity

Water-binding capacity of non-pretreated samples: The sample is allowed to swell with excess water for 24 hours at room temperature. After centrifugation and subsequent decanting of the supernatant, the water-binding capacity can be determined gravimetrically in g H2O / g sample. The pH value in the suspension must be measured and documented. The following parameters must be observed:

Sample weight:

Plant fiber: 1.0 g (in centrifuge glass)

Addition of water: 60 ml_

Centrifugation: 4000 g - centrifugation time: 10 min

20 minutes after the start of centrifugation (or 10 minutes after centrifugation), the supernatant water is separated from the swollen sample. The sample with the bound water is weighed out. The water binding capacity (WBV) in g H2O / g sample can now be calculated using the following formula:

Sample with bound water (g) - 1.0 g

WBV (g HjO / g sample) = -

1.0 i

1.4 Test method for determining the yield point (rotation measurement)

Measuring principle: This flow limit makes a statement about the structural strength and is used in the

Rotation test determined by increasing the shear stress that acts on the specimen over time until the specimen begins to flow.

Shear stresses that are below the yield point only cause elastic deformation, which only leads to flow at shear stresses above the yield point. In this determination, this is measured by the

Exceeding a specified minimum shear rate T detected. According to the present method, the yield point t ₀ [Pa] is exceeded at the shear rate T> 0.1 s ^_1. Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101)

Measuring system: Z3 DIN or CC25

Measuring cup: CC 27 P06 (fluted measuring cup)

Measurement temperature: 20 ° C Measurement parameters:

1st section (resting phase):

Section settings: - Default value: Shear stress [Pa]

- Profile: constant

- Value: 0 Pa

- Section duration: 180 s

- Temperature: 20 ° C

Section 2 (determination of the yield point after rotation measurement:

Section settings: - Default value: Shear stress [Pa]

- Profile: ramp log.

- Start value: 0.1 Pa

- Final value: 80 Pa

- Section duration: 180 s

- Temperature: 20 ° C

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

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

The yield point rotation was measured using a fiber suspension (simply stirring in the fiber with a spoon = corresponds to a non-activated fiber) and is also referred to as “yield point rotation II” in the context of the invention. The flow limit was also measured using a fiber dispersion (stirred in under the action of high shear forces; e.g. with Ultra Turrax = corresponds to an activated fiber) and is also referred to in the context of the invention as “flow limit rotation I”. 1.5 Test method for determining the flow limit (oscillation measurement)

Measuring principle:

This flow limit also provides information about the structural strength and is determined in the oscillation test by increasing the amplitude at a constant frequency until the sample is destroyed by the ever increasing deflection and then begins to flow.

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

By definition, the flow limit for the amplitude is exceeded if the same number of viscous and elastic components are present G ‘= G“ (Cross Over), the associated shear stress is the corresponding measured value.

Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (fluted measuring cup)

Measurement parameters:

Section settings: - Amplitude specifications: Deformation [%]

- Profile: ramp log.

- Value: 0.01 - 1000%

- Frequency: 1.0 Hz

- Temperature: 20 ° C

Evaluation:

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

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

The flow limit crossover was measured using a fiber suspension (simply stirring in the fiber with a spoon = corresponds to a non-activated fiber) and is measured in In the context of the invention, it is also referred to as “Yield Limit Cross Over II”. The flow limit was also measured using a fiber dispersion (stirred in under the action of high shear forces; e.g. with Ultra Turrax = corresponds to an activated fiber) and is also referred to in the context of the invention as “flow limit Cross Over I”. Measurement results and their meaning:

If one considers the flow limit for the suspensions of the fibers according to the invention stirred in with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. B. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the advantages / necessity of activation. The measurement results are summarized in the following table. As expected, the flow limit increases in each case as a result of the seer activation in the dispersion. It is indicated for each fiber when activation is necessary.

1.6 Test method for determining the dynamic Weissenberg number Measurement principle and meaning of the dynamic Weissenberg number:

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

With the dynamic Weißenberg number one obtains a quantity that correlates particularly well with the sensory perception of the consistency and can be viewed relatively independently of the absolute strength of the sample.

A high value for W ‘means that the fibers have built up a predominantly elastic structure, while a low value for W indicates structures with clearly viscous components. The creamy texture typical of fibers is achieved if the W ‘values are in the range of approx. 6 - 8; if the values are lower, the sample is assessed as watery (less thickened).

Material and methods: Measuring device: Rheometer Physica MCR series, e.g. B. MCR 301, MCR 101 measuring system: Z3 DIN or CC25 measuring cup: CC 27 P06 (fluted measuring cup)

Measurement parameters:

Section settings: - Amplitude specifications: Deformation [%]

- Profile: ramp log

- Value: 0.01 - 1000%

- Frequency: 1.0 Hz

- Temperature: 20 ° C

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

Measurement results and their meaning:

Looking at the dynamic Weißenberg number W 'for the suspension of a fiber according to the invention stirred in with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the texture and in addition, meet about the need for activation. The measurement results are summarized in the following table. The results of the dynamic Weissenberg numbers show that, depending on the activation state, activation of the fiber is necessary for the desired creamy texture.

1.7 Test method for determining strength

Procedure: 150 ml of distilled water are placed in a beaker. Then 6.0 g of citrus fibers or 9.0 g of apple fibers are stirred into the water with a spoon without lumps. This fiber-water mixture is left to stand for 20 minutes to swell. The suspension is transferred to a vessel (0 90 mm). The strength is then measured using the following method with a penetration depth of the measuring body of 10 mm. Measuring device: Texture Analyzer TA-XT 2 (Stable Micro Systems, Godalming, UK)

Measurement program: "AQ CF"

Test method / option: Measurement of the force in the direction of pressure / simple test parameters: - Test speed: 1.0 mm / s

- Travel: 15.0 mm / s Measuring tools: - Cylinder SMS P / 50 (0 2 ")

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.

1.8 Test method for determining the grain size Measuring principle:

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

Execution:

The sample is weighed exactly to two decimal places. The sieves are provided with sieve aids and built on top of each other with increasing mesh size. The sample is quantitatively transferred to the top sieve, the sieves are clamped and the sieving process runs according to defined parameters. The individual sieves are weighed with a sample and a sieve aid and empty with a sieve aid. If only one limit value in the grain size spectrum is to be checked for a product (e.g. 90% <250 μm), then only a sieve with the corresponding mesh size is used.

Measurement specifications:

Sample amount: 15 g

Sieving aids: 2 per sieve bottom

Sieving machine: AS 200 digit, Retsch GmbH

Sieve movement: three-dimensional

Oscillation height: 1.5 mm

Sieving time: 15 min

The screen structure consists of the following mesh sizes in pm: 1400, 1180, 1000, 710, 500, 355, 300, 250, 150 followed by the bottom.

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

Output in q on the sieve x 100

Share per sieve in% = -, - - -

Sample weight in g

1.9 Test method for determining viscosity

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

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

Number of sections: 4

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

Measurement parameters:

1st section:

Section settings: Default size: Shear rate [s ^_1 ]

Profile: constant

Value: 0 s- ¹

Section duration: 60 s

Temperature: 20 ° C

2nd section:

Section settings: Default size: Shear rate [s ^_1 ]

Profile: linear ramp

Value: 0.1 - 100 s- ¹

Section duration: 120 s

Temperature: 20 ° C

3rd section:

Section settings: Default size: Shear rate [s ^_1 ]

Profile: constant

Value: 100 s-1

Section duration: 10 s

Temperature: 20 ° C

4th section:

Section settings: Default size: Shear rate [s ^_1 ]

Profile: linear ramp

Value: 100 - 0.1 s- ¹

Section duration: 120 s

Temperature: 20 ° C Evaluation:

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

1.10 Test method for determining the degree of esterification (VE)

This method corresponds to the JECFA (Joint FAO / WHO Expert Committee on Food Additives) published method. In contrast to the JECFA method, the pectin removed from the ash is not dissolved in the cold, but heated. Isopropanol is used as alcohol instead of ethanol.

1.11 Test method to determine calcium sensitivity (CAE)

Materials:

320.0 g of 0.65 M potassium acetate-lactic acid buffer solution (52.50 g of potassium acetate;

271, fill up 25 g lactic acid with demineralized water to 5 liters)

60.0 g sugar (sucrose)

3.12 g pectin (corresponds to 0.82% in the end product)

16.0 ml calcium chloride solution 5% (m / v)

Weight: approx. 399 g

Weight: 380 g

Filling temperature: approx. 90 ° C pH value: approx. 3.0

Dry matter content: approx. 22% TS

Measurement method:

Mix the pectin and the entire amount of sugar homogeneously in a glass bowl. Preheat the electric heating plate on the highest setting for at least 10 minutes. Put the buffer solution in a stainless steel pot.

Scatter the pectin-sugar mixture into the buffer solution while stirring, bring to the boil and heat while stirring until the pectin is completely dissolved. Dose the calcium chloride solution and boil it to the final balance.

At a temperature of approx. 90 ° C., 90 g of the boil are quickly weighed into three Lüers beakers with the tear figure inserted and heated to 20 ° C. in a water bath.

Place the beaker in a water bath taking care not to shake it. After exactly 2 hours, the breaking strength is measured with the pectinometer Mark III or successor model IV (Herbstreith & Fox GmbH & Co. KG Pektin-Fabriken, Neuenbürg, Germany). The result is the mean of the three individual values.

1.12 Test method for determining the breaking strength

The method corresponds to the Lüers standard method (Lüers, H. & Lochmüller, K .; Kolloid-Z. 1927; 42: 154f).

Materials:

0.845 g pectin (corresponds to 0.25% in the end product)

147.0 g 0.65 mol / L potassium acetate-lactic acid buffer solution

216.0 g sugar (sucrose)

2 - 3 drops of defoamer

Weight: approx. 364 g

Final weight: 338 g pH value: 3.0 ± 0.1

Dry matter content: 66.5 ± 0.5% TS

Measurement method:

Cooking is carried out on an induction hob over medium heat. Put the buffer solution in a stainless steel pot.

Mix pectin with part of the total sugar (approx. 30 g) homogeneously in a mixing bottle or glass bowl.

Scatter the pectin-sugar mixture into the cold buffer solution while stirring and bring the mixture to a boil over medium heat. Cook while stirring over medium heat until the pectin is completely dissolved.

Clean the mixing bottle or glass bowl twice with approx. 10-15 g of sugar each (from the total amount of sugar) and add the sugar to the mixture while stirring. Add the remaining amount of sugar one after the other in 3 portions (approx. 50 g each) and heat to the boil after each addition while stirring. Then simmer over medium heat on final balance.

After reaching the final weight, 100 ± 1 g each of the boil is quickly weighed into three Lüers beakers with an inserted tear figure. Place the beaker in a water bath (20 ± 1 ° C) immediately next to the hotplate, avoiding vibrations, and adjust the temperature. The Lüers cups must be in the water up to the level of the gel. The water level must be regulated when numerous samples are placed in or removed from the water bath.

After exactly 2 hours, the breaking strength is measured with the pectinometer Mark III or successor model IV (Herbstreith & Fox GmbH & Co. KG Pektin-Fabriken, Neuenbürg, Germany). The result is the mean of the three individual values. 1.13 Test method for determining the fiber content

This method is essentially consistent with the method published by the AOAC (Official Method 991.43: Total, Soluble and Insoluble Dietary Fiber in Foods; Enzymatic-Gravimetric Method, MES-TRIS Buffer, First Action 1991, Final Action 1994.). Here, only isopropyl alcohol was used instead of ethanol. 1.14 Test method for determining moisture and dry matter

Principle:

The moisture content of the sample is understood to mean the decrease in mass determined according to defined conditions after drying. The moisture content of the sample is determined by means of infrared drying with the Sartorius MA-45 moisture analyzer (Sartorius, Göttingen, Germany).

Execution:

Approx. 2.5 g of the fiber sample are weighed into the Sartorius moisture analyzer. The settings of the device can be found in the corresponding factory measuring regulations. The samples should be around room temperature for determination. The device automatically specifies the moisture content in percent [% M]. The device automatically specifies the dry matter in percent [% S].

1.15 Test method for determining color and brightness

Principle:

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

The hues lie on the outer surface of the color body, the brightness changes on the vertical axis and the degree of saturation runs horizontally. When using the L * a * b * measurement system (i.e. L-star, a-star, b-star), L * stands for the lightness, while a * and b * indicate both the hue and the saturation a * and b * name the positions on two color axes, where a * is assigned to the red-green axis and b * to the blue-yellow axis. For the color measurement displays, the device converts the standard color values into L * a * b * coordinates.

Carrying out the measurement:

The sample is sprinkled on a white sheet of paper and leveled with a glass stopper. For the measurement, the measuring head of the chromameter is placed directly on the sample and the trigger is actuated. A triplicate measurement is carried out for each sample and the mean value is calculated. The device specifies the L *, a *, b * values with two places after the comma.

1.16 Determination of the calcium content (complexometric)

Principle:

Calcium ions are titrated with Titriplex III (EDTA) at a pH value between 12 and 13. Calcon carboxylic acid, which forms a red complex with calcium ions, is used as an indicator. During the titration, first the free calcium ions react with EDTA, then those bound to the indicator; this changes from red to blue.

Recommended weight: Calcium pectinate: 1 - 2 g (exact weight)

The precisely weighed sample (E) is incinerated (2 h at 550 ° C in a muffle furnace) and then dissolved in a small excess of dilute nitric acid (heated if necessary). The solution is transferred quantitatively into a 50 mL volumetric flask and mixed with the. Filled up with water (tempering in a water bath at 20 ° C). An aliquot of this solution (a), which should contain 3-15 mg calcium, is pipetted into a wide-necked Erlenmeyer flask and this with the. Water made up to 150 mL. The pH is adjusted with 2N NaOH set to 12 - 13 (check pH value) and add approx. 0.1 g calcon carboxylic acid indicator. The solution is titrated from red to pure blue with 0.025 m Titriplex III solution. The titration must be carried out immediately, otherwise calcium carbonate may precipitate as a result of the absorption of CO2 from the air. If the sample solution contains less than 3 mg calcium, we recommend using a 0.01 m Titriplex III solution for the titration. The consumption of 0.025 m or 0.01 m Titriplex III solution is noted (b).

Calculation:

Titration with 0.025 m Titriplex III solution:

1 mL 0.025 m Titriplex III solution corresponds to 1.002 mg calcium. b «f · 1, 002 · 50 · 100

% (m / m-g / 100 g) calcium =.

E a 1000

Titration with 0.01 m Titriplex III solution:

1 ml_ 0.01 m Titriplex III solution corresponds to 0.4008 mg calcium. b «f · 0.4008 · 50 · 100

% (m / m-g / 100 g) calcium =.

E a 1000

E: sample amount used for analysis (incineration) in ga: sample solution presented for titration in mL b: consumption of 0.025 m or 0.01 m Titriplex Ill solution in mL f: factor 0.025 m or 0.01 m Titriplex Ill- solution

1.17 Test method for determining the water-soluble pectin in fiber-containing samples

Principle:

The pectin contained in the fiber-containing samples is converted into the liquid phase by an aqueous extraction. By adding alcohol, the pectin is precipitated from the extract as an alcohol insoluble substance (AIS).

Extraction:

10.0 g of the sample to be examined are weighed into a glass dish. 390 g of boiling distilled water are placed in a beaker and the previously weighed sample is stirred in for 1 min at the highest level using the Ultra-Turrax. The sample suspension, cooled to room temperature, is divided into four 150 ml centrifuge beakers and centrifuged for 10 min at 4000 × g. The supernatant is collected. The sediment of each beaker is resuspended with 50 g of distilled water and centrifuged again for 10 min at 4000 × g. The supernatant is collected and the sediment is discarded.

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

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

Calculation: The calculation of the water-soluble pectin based on the fiber-containing sample is based on the following formula, whereby the water-soluble pectin is obtained as an alcohol-insoluble substance (AIS): dried AIS [#] x 100

AIS in the sample in% by weight (

100 #) = sample weight in g 2. Production of a low methylester gelling described here

Calcium pectinate

Two general regulations (method I and method II) for the production of low methylester, gelling, non-amidated calcium pectinates based on apple and citrus raw materials are listed below. Method I:

Production of a low methylester gelling calcium pectinate by means of acid de-esterification (discontinuous process = batch process) Stripped apple pectin liquid pectin (apple FP, pH approx. 2.5 - 2.6 VE ° = approx. 70%, soluble dry matter content approx. 12 - 14% by weight, pectin content (AIS) approx. 3 - 4% by weight ) is presented. Then calcium lactate pentahydrate is added to the liquid pectin (550 kg calcium lactate pentahydrate / 100 t liquid pectin). The calcium lactate pentahydrate is dissolved in water and added as a solution to the liquid pectin. Then the pH value of the liquid pectin is adjusted to a pH value of approx. 1.3-1.4 with sulfuric acid. Deesterification takes place at 48 ° C. After the desired degree of esterification has been reached, the pectin is precipitated by alcohol.

The deesterification process is checked using test methods 1.10 and 1.16. How often and at what time intervals a check should be carried out depends on the individual case. The specialist knows how to proceed. In particular, it belongs to the knowledge of the person skilled in the art that, as a rule, larger time intervals can be selected for the control at the beginning of the deesterification reaction, while closer control should be carried out as the desired degree of esterification is approached.

To set the desired degree of esterification or calcium content of the deesterified pectin, the amount of acid and calcium lactate can be varied within or outside of the aforementioned ranges.

The deliberate termination of the deesterification reaction or the quenching is usually carried out by adding at least one alcohol with precipitation of the low methylester gelling calcium pectinate. Finally, there is a low methylester gelling calcium pectinate claimed here.

The production of the liquid pectin and the quenching or alcoholic precipitation of the pectin are carried out according to processes that are customary in the industry.

Method II:

Production of a low methylester gelling calcium pectinate by means of enzymatic de-esterification (continuous process).

To citrus liquid pectin (Citrus-FP, pH approx. 3.7 - 3.8, VE ° = approx. 70%, soluble dry matter content approx. 5 - 6% by weight, pectin content (AIS) approx. 2.5 - 4% by weight. %, Volume flow 6 - 9 m ³ / h, calcium ion concentration <0.10% by weight) approx. 7 - 33 L / h pectin esterase (e.g. Rapidase ^® PEP from DSM Food Specialties BV, concentration the enzyme solution 20 kg / m ³ ) and 700-950 L / h 5% aqueous calcium lactate pentahydrate solution. The de-esterification time (VWZ) is 4 - 7 hours, the de-esterification temperature T _E is approx. 46.5 ° C - 47.5 ° C. After the desired degree of esterification has been reached, the calcium pectinate is precipitated by alcohol. The deesterification process is checked using test methods 1.10 and 1.16. How often and at what time intervals a check should be carried out depends on the individual case. The specialist knows how to proceed. In particular, it belongs to the knowledge of the person skilled in the art that, as a rule, larger time intervals can be selected for the control at the beginning of the deesterification reaction, while closer control should be carried out as the desired degree of esterification is approached.

To set the desired degree of esterification or calcium content of the deesterified pectin, the amount of enzyme and calcium lactate can be varied within or outside of the aforementioned ranges. The deliberate termination of the deesterification reaction or the quenching is usually carried out by adding at least one alcohol with precipitation of the low methylester gelling calcium pectinate. Alternatively or in addition, the enzyme can by means of an increase in temperature and / or by adding an enzyme inhibitor, e.g. B. a vegetable enzyme inhibitor are inactivated. Finally, there is a low methylester gelling calcium pectinate claimed here.

The production of the liquid pectin and the quenching, such as. B. the alcoholic precipitation, the pectin, are carried out according to methods customary in the industry.

Using method II described here, low methylester gelling calcium pectinates were obtained, which were characterized using the test methods described above and had, for example, the following parameter values:

3. Preparation of a fruit-containing composition using an activated pectin-containing apple fiber described herein

Composition A: Composition containing fruit for yogurt,

Fruit content 50% using water Ingredients:

20 g activated apple fiber containing pectin (= 2.0% by weight) 1.8 g calcium pectinate (= 0.18% by weight)

500 g strawberries, frozen 131.2 g sucrose, crystalline 347 g water

Weight: approx. 1000 g

Final TS: approx. 20% pH value: approx. 3.6 - 3.7

Manufacturing specification:

A: Mix apple fiber, calcium pectinate and sucrose.

B: Stir mixture "A" into 10-20 ° C cold water.

C: Add frozen strawberries and heat to 90 ° C.

D: Filling temperature approx. 80 ° C - 85 ° C.

Composition B: Composition for yoghurt containing fruit, 90% fruit content without added water

Ingredients:

20 g activated apple fiber containing pectin (= 2.0% by weight)

1.8 g calcium pectinate (= 0.18% by weight)

900 g strawberries, frozen 78.2 g sucrose, crystalline

Weight: approx. 1000 g

Final TS: approx. 20% pH value: approx. 3.6 - 3.7

Manufacturing specification:

A: Mix the apple fiber, calcium pectinate and sugar.

B: Sprinkle mixture "A" over frozen strawberries

C: Heat batch to 90 ° C.

D: Filling temperature approx. 80 ° C - 85 ° C.

Composition C: Composition containing fruit for yogurt,

Fruit content 97.6%, without the addition of water and sugar

Ingredients: 22 g activated apple fiber containing pectin (= 2.2% by weight)

2 g calcium pectinate (= 0.2% by weight)

976 g strawberries, frozen

Weight: approx. 1000 g

Final TS: approx. 12% pH value: approx. 3.6 - 3.7

Manufacturing specification:

A: Mix apple fiber, calcium pectinate.

B: Sprinkle mixture "A" over frozen strawberries

C: Heat batch to 90 ° C.

D: Filling temperature approx. 80 ° C - 85 ° C.

4. Production of the activated pectin-containing citrus fiber

In FIG. 1, a process for the production of the activated pectin-containing citrus fiber is shown schematically as a flow diagram. Starting from the citrus pomace 10 _a , the pomace is digested by incubation in an acidic solution at 70 ° to 80 ° C. by hydrolysis 20 _a . This is followed by two separate steps 30a _a (decanter) and 30b _a (separator) for the most complete possible separation of all particles from the liquid phase. The separated material is washed with an aqueous solution 35 _a. Coarse or undigested particles are separated from the washing mixture obtained in this way by wet sieving. In step 40 _a , the solid is separated off from the liquid phase. Two alcohol washing steps 50 _a and 70 _a are then carried out, each with subsequent solid-liquid separation using decanters 60 _a and 80 _a . In the optional step 90 _a , residual alcohol can be removed by blowing in steam. Finally, in step 100 _a , the fibers are gently dried by means of vacuum drying in order to then obtain the citrus fibers 110 _a .

5. Production of the partially activated, activatable pectin-containing citrus fiber

In FIG. 2, a process for the production of the partially activated, activatable pectin-containing citrus fiber is shown schematically as a flow diagram. Starting from the citrus pomace 10 _b , the pomace is digested by incubation in an acidic solution at 70 ° to 80 ° C. by hydrolysis 20 _b . This is followed by two separate steps 30a _b (decanter) and 30b _b (separator) for the most complete possible separation of all particles from the Liquid phase. The separated material is washed in step 35 _b with an aqueous solution of the thus obtained Waschmixtur coarse particles are separated by wet sieving or not digested. In step 40 _b , the solid is then separated off from the liquid phase. Two alcohol washing steps 50 _b and 70 _b are then carried out, each with subsequent solid-liquid separation using decanters 60 _b and 80 _b . In step 100 _b , the fibers are then gently dried by means of fluidized bed drying in order to then obtain the citrus fibers 110 _b .

6. Production of the activated apple fiber containing pectin

In FIG. 3, a process for the production of the activated pectin-containing apple fiber is shown schematically as a flow diagram. Starting from the apple pomace 10 _c , the pomace is digested by incubation in an acidic solution at 70 ° to 80 ° C. by hydrolysis 20 _c . Thereupon the material is as an aqueous suspension a single- or multi-stage separation step 30 _c for the separation of coarse particles subjected, and this finally includes a separation of the material so obtained, freed of coarse particles from the aqueous suspension (also part of step 30 _c). In the case of a multi-stage separation of coarse particles, this is preferably done with sieve drums of different sieve mesh sizes. In step _40c , the material freed from coarse particles is washed with water and the washing liquid is separated off by means of solid-liquid separation. Two alcohol washing steps 50 _c and 70 _c are then carried out, each with subsequent solid-liquid separation using decanters 60 _c and 80 _c. In the optional step _90c , residual alcohol present can be removed by blowing in steam. Finally, in step 100 _c , the fibers are gently dried by means of vacuum drying in order to then obtain the apple fibers 110 _c .

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

List of reference symbols:

10 _a , 10 _b citrus pomace

10 _c apple T rester

20a, 20b, 20c hydrolysis (digestion) by incubation in an acidic medium

30a _a , 30ab 1. Solid-liquid separation decanter 30c Separation of coarse particles (one or more stages) with separation of the purified material from the aqueous suspension

30b _a, 30bb 2. Solid-liquid separation separator 35 _a, 35b Waschmixtur with wet sieving 40a, 40b solid-liquid separation 40c washing with water and solid-liquid separation

50 _a , 50b, 50 _c 1. Washing with alcohol

60 _a , 60b, 60 _c Solid-liquid separation decanter

70a, 70b, 70c 2. Washing with alcohol

80a, 80b, 80c solid-liquid separation decanter

90a, 90c Optional introduction of water vapor

100a, 100c vacuum drying 100b fluid bed drying

110a, 110b Citrus fiber obtained 110c Apple fiber obtained

Claims

1. Use of at least one vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber, for the production of a composition for i. a mixed milk product or ii. a plant-based, in particular calcium-containing, milk substitute mixed product, wherein the composition comprises an ingredient which is advantageously selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, and wherein the activated pectin-containing vegetable fiber makes up a portion of water-soluble pectin between 2.0 wt.% and 10.0 wt.%.

2. Use according to claim 1, characterized in that the vegetable fiber is an activated pectin-containing citrus fiber which has one or more of the following properties: a. a yield point II (rotation) in the fiber suspension of more than 1.5 Pa and advantageously of more than 2.0 Pa; b. a yield point I (rotation) in the fiber dispersion of more than 5.5 Pa and advantageously of more than 6.0 Pa; c. a flow limit II (crossover) in the fiber suspension of more than 1.2 Pa and advantageously of more than 1.5 Pa; d. a yield point I (crossover) in the fiber dispersion of more than 6.0 Pa and advantageously of more than 6.5 Pa; e. a dynamic Weissenberg number in the fiber suspension of more than 7.0, advantageously of more than 7.5 and particularly advantageously of more than 8.0; f. a dynamic Weissenberg number in the fiber dispersion of more than 6.0, advantageously more than 6.5 and particularly advantageously more than 7.0 g. a strength in a 4% strength by weight aqueous suspension of at least 150 g, particularly advantageously of at least 220 g; H. a viscosity of at least 650 mPas, the pectin-containing citrus fiber being dispersed in water as a 2.5% by weight solution and the viscosity being ^{measured at a shear rate of 50 s -1} at 20 ° C; i. a water-binding capacity of more than 22 g / g j. a humidity of less than 15%, preferably of less than 10% and particularly preferably of less than 8%; k. in 1.0% by weight aqueous solution a pH of 3.1 to 4.75 and preferably 3.4 to 4.2;

L. a grain size in which at least 90% of the particles are smaller than 250 μm, preferably smaller than 200 μm and in particular smaller than 150 μm; a brightness value, a brightness value L *> 90, preferably L *> 91 and particularly preferably L *> 92; n. a dietary fiber content of the citrus fiber of 80 to 95%; o. the activated pectin-containing citrus fiber has less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin.

3. Use according to claim 1, characterized in that the

Vegetable fiber is a partially activated, activatable pectin-containing citrus fiber which has one or more of the following properties: a. a flow limit II (rotation) of the fiber suspension of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa and particularly advantageously 0.6-0.8 Pa; b. a yield point I (rotation) in the fiber dispersion of 1.0-4.0 Pa, advantageously 1.5-3.5 Pa and particularly advantageously 2.0-3.0 Pa; c. a flow limit II (crossover) in the fiber suspension of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa and particularly advantageously 0.6-0.8 Pa; d. a flow limit I (crossover) of the fiber dispersion of 1.0-4.5 Pa, advantageously 1.5-4.0 Pa and particularly advantageously 2.0-3.5 Pa; e. a dynamic Weissenberg number in the fiber suspension of 4.5-8.0, advantageously from 5.0-7.5 and particularly advantageously from 7.0-7.5; f. a dynamic Weissenberg number in the fiber dispersion of 5.0-9.0, advantageously 6.0-8.5 and particularly advantageously 7.0-8.0; G. a strength in a 4% strength by weight aqueous suspension of between 60 g and 240 g, preferably between 120 g and 200 g and particularly preferably between 140 and 180 g; H. has a viscosity of 150 to 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, the citrus fiber being dispersed in water as a 2.5% strength by weight solution and the viscosity at a shear rate of 50 s ^{_1 is} measured at 20 ° C; i. Has a water-binding capacity of more than 20 g / g, preferably of more than 22 g / g, and particularly preferably of more than 24 g / g, and particularly preferably of between 24 and 26 g / g; j. a humidity of less than 15%, preferably of less than 10% and particularly preferably of less than 8%; k. in 1.0% by weight aqueous solution a pH of 3.1 to 4.75 and preferably from 3.4 to 4.2;

L. a grain size in which at least 90% of the particles are smaller than 450 μm, preferably smaller than 350 μm and in particular smaller than 250 μm; m. a brightness value L *> 84, preferably of L *> 86 and particularly preferably of L *> 88; n. a dietary fiber content of the citrus fiber of 80 to 95%; o. The activatable pectin-containing citrus fiber has less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin.

4. Use according to claim 1, characterized in that the

Plant fiber is an activated pectin-containing apple fiber that exhibits one or more of the following properties: a. a yield point II (rotation) in a fiber suspension of more than 0.1 Pa, advantageously of more than 0.5 Pa, and particularly advantageously of more than 1.0 Pa; b. a yield point I (rotation) in the fiber dispersion of more than 5.0 Pa, advantageously of more than 6.0 Pa and particularly advantageously of more than 7.0 Pa; c. a flow limit II (crossover) in fiber suspension of more than 0.1 Pa, advantageously of more than 0.5 Pa and particularly advantageously of more than 1.0 Pa; d. a yield point I (crossover) in the fiber dispersion of more than 5.0 Pa, advantageously of more than 6.0 Pa and particularly advantageously of more than 7.0 Pa; e. a dynamic Weissenberg number in the fiber suspension of more than 4.0, advantageously more than 5.0 and particularly advantageously more than 6.0; f. a dynamic Weissenberg number in the fiber dispersion of more than 6.5, advantageously more than 7.5 and particularly advantageously more than 8.5; G. a strength of more than 50 g, preferably of more than 75 g and particularly preferably of more than 100 g, the apple fiber being suspended in water as a 6% strength by weight solution. H. a viscosity of more than 100 mPas, preferably of more than 200 mPas, and particularly preferably of more than 350 mPas, the apple fiber being dispersed in water as a 2.5% strength by weight solution and the viscosity at a shear rate of 50 s ^_1 is measured at 20 ° C; i. a water-binding capacity of more than 20 g / g, preferably more than 22 g / g, particularly preferably more than 24 g / g, and particularly preferably more than 27.0 g / g; j. a humidity a humidity of less than 15%, preferably of less than 8% and particularly preferably of less than 6%; k. in 1.0% by weight aqueous solution a pH of 3.5 to 5.0 and preferably from 4.0 to 4.6;

L. a grain size in which at least 90% of the particles are smaller than 400 μm, preferably smaller than 350 μm and in particular smaller than 300 μm; m. a brightness value L *> 60, preferably L *> 61 and particularly preferably L *> 62; n. a dietary fiber content of the apple fiber of 80 to 95%; o. the pectin-containing apple fiber has less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin.

5. Use according to one of claims 1 to 4, characterized in that the milk mixed product or the plant-based, in particular calcium-containing, milk substitute mixed product a) is produced without the addition of a calcium salt or b) using a low methylester gelling calcium pectinate, which is provided as the only calcium salt.

6. A composition comprising: a. at least one vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber; b. an ingredient selected from the group consisting of fruit, vegetables,

Cocoa, chocolate, nut, nut-like fruit, and mixtures thereof; and c. optional water; d. optionally a sugar and / or a low methylester gelling calcium pectinate.

7. Composition according to claim 6, characterized in that the composition has a soluble final dry matter content of 5 ° Brix to 60 ° Brix, advantageously from 10 ° Brix to 40 ° Brix, even more advantageously from 12 ° Brix to 38 ° Brix and in particular from 14 ° Brix to 37 ° Brix.

8. Composition according to claim 6 or 7, characterized in that the vegetable fiber comprises or is a fruit fiber.

9. Composition according to one of claims 6 to 8, characterized in that the vegetable fiber comprises or is an activated pectin-containing citrus fiber according to claim 2 and / or an activated pectin-containing apple fiber according to claim 4.

10. Composition according to one of claims 6 to 9, characterized in that a proportion of the vegetable fiber, which in particular comprises or is a fruit fiber, in the composition 0.5% by weight to 5.0% by weight, advantageously 1.0% by weight .% to 4.8% by weight, even more advantageously 1.4% by weight to 4.6% by weight and in particular 1.5% by weight to 4.5% by weight.

11. Composition according to one of claims 6 to 10, characterized in that one or more fruits a) are selected from the group consisting of pome fruits, stone fruits, soft fruits, nuts, classic tropical fruits, exotic fruits, and mixtures thereof, one or more Fruits advantageous a pome fruit, a stone fruit, a soft fruit or a shell fruit, or a mixture thereof, in particular a stone fruit, a stone fruit or a soft fruit, or a mixture thereof; and / or b) as a whole fruit, in the form of fruit fibers, as a fruit juice, as a fruit juice concentrate, or as a mixture thereof.

12. Composition according to one of claims 6 to 11, characterized in that the composition comprises a sugar and / or a low methylester gelling calcium pectinate, the low methylester gelling calcium pectinate being provided as the only calcium salt.

13. Composition according to one of claims 6 to 12, characterized in that a proportion of the water which is contained in the composition in addition to a water content of the vegetable fiber, the ingredient and the optional sugar, 20% by weight to 40% by weight, advantageously 21% by weight to 39% by weight and even more advantageously 22% by weight to 38% by weight.

14. Composition according to claim 6 to 13, characterized in that the sugar is selected from the group consisting of sucrose, dextrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose and rhamnose, and mixtures thereof, the sugar advantageously sucrose and / or is dextrose.

15. Composition according to one of claims 6 to 14, characterized in that it contains a low methylester gelling calcium pectinate which has a degree of esterification of 10% to 50%, advantageously from 20% to 49%, even more advantageously from 30% to 48% and in particular from 36% to 47%.

16. Composition according to one of claims 6 to 15, characterized in that the low methylester gelling calcium pectinate comprises or is a low methylester gelling calcium citrus pectinate and / or a low methylester gelling calcium apple pectinate.

17. Composition according to one of claims 6 to 16, characterized in that a calcium content of the low methylester gelling calcium pectinate 1.0% by weight to 4.0% by weight, advantageously 2.0% by weight to 2.8% by weight, in particular 2.4% by weight to 2.7% by weight.

18. Composition according to one of claims 6 to 17, characterized in that the low methylester gelling calcium pectinate a) has a calcium sensitivity of 300 HPE to 2000 HPE, advantageously from 400 HPE to 1200 HPE and in particular from 500 HPE to 800 HPE, and / or b) has a breaking strength of 200 HPE to 1000 HPE, advantageously from 300 HPE to 900 HPE and in particular from 400 HPE to 800 HPE.

19. Composition according to one of claims 6 to 18, characterized in that a pH value of the low methylester gelling calcium pectinate between 3.0 and 5.5, advantageously between 3.5 and 5.0 and in particular between 3.8 and 4, 8 is.

20. Composition according to one of claims 6 to 19, characterized in that a proportion of the low methylester gelling calcium pectinate in the composition is 0.10% by weight to 1.5% by weight, advantageously 0.13% by weight to 1.2% by weight .% and even more advantageously 0.15% by weight to 1.0% by weight.

21. Composition according to one of claims 6 to 20, characterized in that the pH of the composition is between 3.0 and 4.0, advantageously between 3.1 and 3.8 and even more advantageously between 3.2 and 3.7 amounts to.

22. Composition according to one of claims 6 to 21 as a semi-finished product for use in the food industry, the semi-finished product in particular for the production of an i. Mixed milk product or ii. Plant-based, in particular calcium-containing, milk substitute mixed product is used, the milk mixed product or the milk substitute mixed product containing an ingredient which is selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof.

23. A method for producing a composition comprising an ingredient selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, the method comprising the following steps:

A. Providing at least one vegetable fiber as a solid or as a suspension or dispersion in water, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber;

D. heating the mixture from step C., which has a temperature Ti, to a temperature T2; and

24. The method according to claim 23, characterized in that the composition has a soluble final dry matter content of 5 ° Brix to 40 ° Brix, advantageously from 10 ° Brix to 39 ° Brix, even more advantageously from 12 ° Brix to 38 ° Brix and in particular from 14 ° Brix to 37 ° Brix.

25. The method according to claim 23 or 24, characterized in that the vegetable fiber is the only thickener and no calcium salt is provided.

26. The method according to any one of claims 23 to 25, characterized in that the vegetable fiber is a vegetable fiber according to any one of claims 2 to 4.

27. The method according to any one of claims 23 to 26, characterized in that a portion of the vegetable fiber, which in particular comprises or is a fruit fiber, in the mixture from step D. 0.5% by weight to 5.0% by weight, advantageously 1.0% by weight to 4.8% by weight, even more advantageously 1.4% by weight to 4.6% by weight. % and in particular 1.5% by weight to 4.5% by weight.

28. The method according to any one of claims 23 to 27, characterized in that one or more fruits a) are selected from the group consisting of pome fruits, stone fruits, soft fruits, nuts, classic tropical fruits, exotic fruits, and mixtures thereof, one or more Fruits are advantageously a pome fruit, a stone fruit, a berry fruit or a shell fruit, or a mixture thereof, in particular a pome fruit, a stone fruit or a berry fruit, or a mixture thereof; and / or b) as whole fruit, in the form of pieces of fruit, fruit pulp, fruit pulp, completely or partially pureed fruits, fruit pulp, as fruit juice, as fruit juice concentrate, or as a mixture thereof; and / which c) are made available fresh or frozen.

29. The method according to any one of claims 23 to 28, characterized in that a proportion of the water which is contained in the mixture according to step D. in addition to a water content of the vegetable fiber, the ingredient and the optional sugar, 20% by weight to 40% % By weight, advantageously 21% by weight to 39% by weight and in particular 22% by weight to 38% by weight.

30. The method according to any one of claims 23 to 29, characterized in that the sugar is provided as a solid, as a syrupy solution of the sugar or as a syrup or honey containing the sugar, the sugar being selected from the group consisting of sucrose and dextrose , Fructose, invert sugar, isoglucose, mannose, melezitose, maltose and rhamnose, and mixtures thereof, the sugar advantageously being sucrose and / or dextrose.

31. The method according to any one of claims 23 to 30, characterized in that a low methylester gelling calcium pectinate is provided in step B., wherein

- the low methylester gelling calcium pectinate is a calcium pectinate according to one of claims 15 to 20, and

32. The method according to claim 31, characterized in that the low methylester gelling calcium pectinate is provided as a solid or as a suspension or solution in water, the solution having a concentration of the low methylester gelling calcium pectinate between 1.0 wt.% And 5.0 wt .%, advantageously between 1.5% by weight and 4.5% by weight and even more advantageously between 2.0% by weight and 4.0% by weight.

33. The method according to 30 or 31, characterized in that a proportion of the low methylester gelling calcium pectinate in the mixture according to step D. 0.1% by weight to 1.5% by weight, advantageously 0.13% by weight to 1.2 % By weight and more advantageously 0.18% by weight to 1.0% by weight.

34. The method according to any one of claims 23 to 33, characterized in that a pH value of the composition is between 3.0 and 4.0, advantageously between 3.1 and 3.8 and even more advantageously between 3.2 and 3.7 .

35. The method according to any one of claims 23 to 34, characterized in that the temperature T2 in step D. and / or the temperature T3 in step E. between 35 ° C and 100 ° C, advantageously between 40 ° C and 99 ° C and is even more advantageously between 45 ° C and 95 ° C.

36. A composition comprising: a. at least one vegetable fiber, wherein at least one of the vegetable fibers comprises or is an activated pectin-containing vegetable fiber; b. an ingredient selected from the group consisting of fruit, vegetables,

Cocoa, chocolate, nut, nut-like fruit, and mixtures thereof; c. Water; and d. optionally a sugar and / or a low methylester gelling calcium pectinate, the low methylester gelling calcium pectinate being provided as the only calcium salt, obtained or obtainable by a process according to any one of claims 23 to 35.

37. Use of a composition according to any one of claims 6 to 21 or claim 36 as a semi-finished product for the production of an i. Mixed milk product or ii. Plant-based, in particular calcium-containing, milk substitute mixed product, the milk mixed product or the milk substitute mixed product containing an ingredient which is selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof.

38. Method of making an i. Mixed milk product or ii. Plant-based, in particular calcium-containing, milk substitute product nisses, wherein the milk mixed product or the milk substitute mixed product contains an ingredient which is selected from the group consisting of fruit, vegetables, cocoa, chocolate, nut, nut-like fruit, and mixtures thereof, using a composition according to a of claims 6 to 21 or 36 as a semi-finished product, comprising the steps:

A. providing the composition according to any one of claims 6 to 21 or 36;

B. Provision of a miscible with the composition from step A. i. Dairy product or ii. plant-based, especially calcium-containing,

Milk substitute product

C. Merging, especially mixing,

- the composition from step A. and

39. Use according to claim 37 or the method according to claim 38, wherein the milk product is selected from the group consisting of yoghurt, yoghurt products, in particular solid or stirred yoghurt or drinking yoghurt, quark, curdled milk, kefir, whey, buttermilk, drinking sour milk, cream cheese, milk, Cream, and mixtures thereof.

40. Use according to claim 37 or 39 or the method according to claim 38 or 39, wherein the plant-based, in particular calcium-containing, milk substitute product is selected from the group consisting of products which contain water and a type of grain, a pseudo-grain type, a legume type, a nut type, a Contain almond, a nut-like fruit, or a mixture thereof.

41. Mixed milk product or plant-based, in particular calcium-containing, mixed milk product, which

- is obtained or obtainable by a process according to any one of claims 38 to 40.

42. A mixed milk product or a plant-based, in particular calcium-containing, mixed milk product, comprising

- a composition according to any one of claims 6 to 21 or claim 36 and

- a mixable i. Dairy product or ii. Plant-based, in particular calcium-containing, milk substitute product, a proportion of the composition according to one of Claims 6 to 21 or Claim 36 in the milk mixed product or milk substitute mixed product being between 12% by weight and 20% by weight.