EP4192263A1

EP4192263A1 - Activatable, deesterified pectin-converted fruit fiber

Info

Publication number: EP4192263A1
Application number: EP21763013.6A
Authority: EP
Inventors: Gerhard F. Fox
Original assignee: Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Current assignee: Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Priority date: 2020-08-05
Filing date: 2021-08-03
Publication date: 2023-06-14
Also published as: BR112023001416A2; MX2023001218A; WO2022029131A1; DE102020120606A1; DE102020120606B4

Abstract

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

Description

Activatable, de-esterified, pectin-converted fruit fiber

The present invention relates to an activatable, de-esterified, pectin-converted fruit fiber, in particular a de-esterified, pectin-converted citrus or apple fiber, and a process for its production. The invention also relates to the use of the de-esterified, pectin-converted fruit fiber as a thickening or structuring agent in various industrial products. Furthermore, the invention relates to a mixture of the activatable, de-esterified, pectin-converted fruit fiber with a soluble pectin. Finally, the invention relates to a food product, feed product, dietary supplement, beverage, cosmetic product, pharmaceutical product or medicinal product which has been produced using the de-esterified, pectin-converted fruit fiber of the invention.

Background of the Invention

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

The consumption of dietary fiber is considered to be good for your health. The water-soluble fiber in the diet increases the volume of the food without significantly increasing the energy content. If they are not sufficiently swollen before ingestion, they absorb more water in the stomach. The resulting increase in volume leads to an increase in the feeling of satiety. In addition, dietary fibers extend the retention time of the chyme in the stomach and intestines. Water-soluble dietary fibers such as pectin bind bile acids from the cholesterol metabolism in the intestine and thus lead to a reduction in cholesterol levels.

It is precisely the soluble fiber that is believed to decrease glucose adsorption and slow down starch processing and control postprandial serum glucose levels. Anyone who consumes a lot of fiber has a reduced risk of numerous lifestyle diseases, especially obesity, high blood pressure, coronary heart disease (CHD), stroke, diabetes and various gastrointestinal diseases. Accordingly, the German Society for Nutrition e. V. (DGE) as a guideline for the daily intake of at least 30 g fiber. The use of fruit fibers as roughage in the production of food is becoming increasingly important. One reason for this lies in the fact that the fruit fibers are a mixture of insoluble dietary fibers such as cellulose and soluble dietary fibers such as pectin and thus ideally result in the health-promoting spectrum of effects listed above. By using fruit fibers, the functional properties of food products can be optimized and adjusted in a targeted manner, for example with regard to viscosity, emulsion formation, gel formation, dimensional stability or texture. Fruit fibers can thus replace other unacceptable or even harmful additives in food and, as substances that are not E-classified, lead to simpler product labeling and thus to increased product acceptance.

WO 01/17376 A1 relates to a method for producing roughage with a high water-binding capacity and its use. To this end, it teaches a process for the production of fruit fibers, such as apple fibers or citrus fibers, in which plant components are broken down in an acidic medium and then washed with alcohol (see claim 1, page 7, line 16 to page 8, line 5). However, the process does not include a deesterification step.

WO 2012/016190 A1 relates to a method for producing citrus fiber from citrus pomace. The method involves a homogenization step, followed by a washing step with an organic solvent and a final step of solvent removal and drying (see claim 1 and examples 1 to 5 on page 14, line 13 to page 16, line 10). The necessary homogenization, which is preferably high-pressure homogenization (page 4, lines 1 to 2), requires a complex production process in order to obtain fibers with good hydratability and viscosity formation (see page 2, lines 3 to 6).

WO 94/27451 relates to the production of natural thickeners from citrus fruit and teaches a process in which an aqueous slurry of citrus pulp is prepared, which is heated to a temperature of 80 to 180°C and then subjected to high-pressure homogenization (see abstract) . Here too, in addition to heating, a high-pressure homogenization step is necessary in order to obtain fibers with advantageous rheological properties.

There is therefore a need for new processes for producing fruit fibers and the fruit fibers produced thereby. The object of the present invention is to improve the prior art or to offer an alternative to it.

Summary of the Invention

According to a first aspect of the present invention, the task at hand is a method for producing a deesterified, activatable, pectin-converted fruit fiber, which comprises the following steps:

(a) providing a raw material containing cell wall material of an edible fruit, preferably a citrus fruit or apple fruit;

(b) Optional digestion of the raw material from step (a) with partial extraction of the pectin from this raw material by incubating the raw material from step (a) in aqueous suspension at a pH of 2.5 to 5.0 and then separating the partially depectinized Materials from the mix;

(c) suspending the raw material from step (a) or the partially depectinized material from step (b) in an aqueous liquid and incubating this aqueous suspension at a pH of between 0.5 and 2.5 to obtain a partially activated , pectin-converted fruit fiber, preferably a partially activated, pectin-converted apple fiber with a water-soluble pectin content of 5 to 22% by weight or a partially activated, pectin-converted citrus fiber with a water-soluble pectin content of 10 to 35 wt%;

(d) optionally adding a base, an alkaline salt or an alkaline buffer system to the aqueous suspension from step (c) to adjust a pH of between pH = 3.0 and pH = 9.0;

(e) de-esterification of the partially activated fiber suspension of step (c) or the pH-adjusted fiber suspension of step (d) by enzymatic treatment with pectin methyl esterase or acid de-esterification;

(f) washing the de-esterified activated fiber of step (e) at least twice with an organic solvent and then separating the washed fiber from the organic solvent each time; (g) optionally additionally removing the organic solvent by contacting the washed fiber of step (f) with steam;

(h) drying the material of step (f) or (g) comprising normal pressure drying or vacuum drying to obtain the de-esterified activatable pectin-converted fruit fiber.

The production process according to the invention leads to fruit fibers with a large inner surface, which also increases the water-binding capacity and is associated with good viscosity formation. Significant gel formation can also be observed, particularly in applications containing calcium.

These fibers are fibers that can be activated, which have a satisfactory strength due to the partial activation in the manufacturing process. However, in order to obtain the optimal rheological properties such as viscosity, gelation or texturing, the user has to apply additional shearing forces. It is therefore a matter of partially activated fibers, which can, however, be further activated. The term “partially activated fibers” is therefore synonymous within the scope of the present application with the term “activatable fibers”.

The activatable, pectin-containing (i.e. water-soluble pectin content approx. 35% by weight in the case of citrus fiber and 22% by weight in the case of apple fibre) and low-esterified fruit fiber obtained by the process according to the invention is also referred to in the context of the invention as “deesterified fruit fibre” or in Individually referred to as "deesterified apple fiber" or "deesterified citrus fiber".

As the inventors have found, the fruit fibers produced using the method according to the invention have good rheological properties. The fibers of the invention can be easily rehydrated in calcium-free water and the advantageous rheological properties are retained even after rehydration.

The production process according to the invention leads to fruit fibers which are largely tasteless and odorless and are therefore advantageous for use in the food sector. The aroma of the other ingredients is not masked and can therefore develop optimally. The fruit fibers according to the invention are obtained from fruits and are therefore natural ingredients with well-known positive properties.

Plant processing residues such as apple pomace or citrus pomace can be used as raw material in the production process according to the invention. These processing residues are inexpensive, plentiful, and provide a sustainable and ecologically viable source of the fruit fibers of the present invention.

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

The invention in detail

The invention relates to processed fruit fibers and a method for their production.

A fruit fiber according to the invention is a plant fibre, ie a fiber isolated from a nonlignified plant cell wall and consisting mainly of cellulose, and which is thereby isolated from a fruit. A fruit is to be understood here as the entirety of the organs of a plant that emerge from a flower, with both the classic fruit fruits and fruit vegetables being included.

In a preferred embodiment, this fruit fiber is selected from the group consisting of citrus fibre, apple fibre, sugar beet fibre, carrot fiber and pea fibre, the plant fiber preferably being a fruit fiber and particularly preferably a citrus fiber or an apple fibre.

An "apple fiber" according to the application is a primarily fibrous component isolated from a nonlignified plant cell wall of an apple and composed primarily of cellulose. The term fiber is somewhat misnomer, because apple fibers do not appear macroscopically as fibers, but are a powdered product. Other components of apple fiber include hemicellulose and pectin.

The apple fiber can be obtained from all cultivated apples (malus domesticus) known to those skilled in the art. Processing residues from apples can advantageously be used here as the starting material. The starting material used can be apple peel, core casing, seeds or fruit pulp or a combination thereof. Apple pomace is preferably used as the starting material used, i.e. the pressed residue from apples, which typically also contain the above-mentioned components in addition to the peel.

A "citrus fiber" according to the application is a primarily fibrous component isolated from a nonlignified plant cell wall of a citrus fruit and composed primarily of cellulose. The term fiber is somewhat misnomer because citrus fibers do not appear macroscopically as fibers, but rather represent a powdered product. Other components of citrus fiber include hemicellulose and pectin. The citrus fiber can advantageously be obtained from citrus pulp, citrus peel, citrus vesicles, segmental membranes or a combination thereof.

Citrus fruits and, preferably, processing residues of citrus fruits can be used as raw material for the production of a deesterified citrus fiber. Correspondingly, citrus peel (here albedo and/or flavedo), citrus vesicles, segmental membranes or a combination thereof can be used as raw material for use in the method according to the invention. Citrus pomace is preferably used as the raw material, ie the residue from pressing citrus fruits, which typically also contain the pulp in addition to the peel.

All citrus fruits known to those skilled in the art can be used as citrus fruits. Non-limiting examples are: Tangerine (Citrus reticulata), Clementine (Citrus x aurantium Clementine group, syn.: Citrus Clementina), Satsuma (Citrus *aurantium Satsuma group, syn.: Citrus unshiu), Mangshan (Citrus mangshanensis), orange (Citrus *aurantium orange group, syn.: Citrus sinensis), bitter orange (Citrus *aurantium bitter orange group), bergamot (Citrus *limon bergamot group, syn.: Citrus bergamia), grapefruit (Citrus maxima) , grapefruit (Citrus *aurantium grapefruit group, syn.: Citrus paradisi) pomelo (Citrus *aurantium pomelo group), lime (Citrus *aurantiifolia), common lime (Citrus xaurantiifolia, syn.: Citrus lati folia), kaffir lime ( Citrus hystrix), Rangpur lime (Citrus xjambhiri), lemon (Citrus *limon lemon group), citron (Citrus medica) and kumquats (Citrus japonica, syn.: Fortunella). Orange (Citrus *aurantium orange group, syn.: Citrus sinensis) and lemon (Citrus *limon lemon group) are preferred here.

The optional acidic digestion in step (b) of the process is used for the partial removal of pectin from the cell structure by converting a partial fraction of the protopectin into soluble pectin and simultaneous activation of the fiber by increasing the inner surface. Furthermore, the raw material is thermally crushed by the digestion. It disintegrates into fruit fibers as a result of the acidic incubation in an aqueous medium under the influence of heat. This achieves thermal comminution, and a mechanical comminution step is therefore not necessary as part of the manufacturing process. This represents a decisive advantage over conventional fiber manufacturing processes, which in contrast require a shearing step (such as by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

The acid digestion in step (b) is designed in such a way that the pectin extracted during the partial extraction is a highly esterified pectin with high gelling power and good viscosification capacity. It is therefore also referred to as “high-quality pectin” within the scope of the present application. The acid digestion according to step (b) is a fully fledged pectin extraction in the sense that the pectin brought into solution is then separated from the fiber material by a solid-liquid separation.

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

According to an advantageous embodiment, the high-quality pectin, which is preferably a highly esterified soluble citrus pectin or apple pectin, has a degree of esterification of 50 to 80%, preferably 60 to 80%, particularly preferably 70 to 80% and particularly preferably 72% to 75% on. For example, the degree of esterification of the high esterification soluble pectin, which is preferably a high esterification soluble citrus pectin or apple pectin, can be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80% be.

According to one embodiment, the high-quality pectin, which is preferably a highly esterified soluble citrus pectin, has a viscosity, measured in mPas, of 500 to 1500 mPas, preferably 600 to 1400 mPas, particularly preferably 700 to 1300 mPas and particularly preferably from 800 to 1200 mPas. According to one embodiment, the high-quality pectin, which is preferably a highly esterified soluble citrus pectin, has a gelling power, measured in μSAG, from 150 to 300°SAG, preferably from 200 to 280°SAG, particularly preferably from 240 to 270°SAG and particularly preferably from 260 to 265°SAG. For example, the gelling power of high ester soluble pectin, which is preferably high ester soluble citrus pectin, may be 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 261, 262, 263, 264, 265, 266, 267, 268, 269, 270, 280, 290, and 300°SAG.

According to a further embodiment, the high quality pectin, which is preferably a high esterified soluble apple pectin, has a gelling power, measured in μSAG, from 150 to 250°SAG, preferably from 170 to 240°SAG, particularly preferably from 180 to 220°SAG and in particular preferably from 190 to 200°SAG. For example, the gelling power of the high ester soluble pectin, which is preferably a high ester soluble apple pectin, is 160, 170, 180, 190, 191, 192, 193, 194, 195, 196, 197, 198, 199, 200, 210, 220, 230 and 240°SAG.

During digestion, 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 solids (particles of raw material) finely distributed therein. Since the suspension tends towards sedimentation and phase separation, the particles are suitably kept in suspension by the application of force, ie for example by shaking or stirring. There is therefore no dispersion in which the particles are comminuted by mechanical action (shearing) in such a way that they are finely dispersed.

To achieve an acidic pH, the person skilled in the art can use any acid or acidic buffer solution known to him. For example, an organic acid that acts as a calcium chelator and can thus bind excess calcium ions. Examples of such a chelating acid are citric acid, gluconic acid or oxalic acid.

Alternatively or in combination with this, a mineral acid can also be used. Examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Nitric acid or sulfuric acid is preferably used. In the case of the optional acidic digestion in step (b), a complexing agent for divalent cations can also be added. Polyphosphates or EDTA are mentioned here as examples.

In the optional acid digestion in step (b) of the process, the pH of the suspension is between pH=2.5 and pH=5.0, preferably between pH=2.8 and pH=4.5 and particularly preferably between pH = 3.0 and pH = 4.0. The optional acid digestion can be carried out, for example, at a pH of 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.3, 3.4, 3.5, 3, 6, 3.7, 3.8, 3.9 or 4.0 can be performed.

Advantageously, in the optional acidic digestion in step (b), the liquid for preparing the aqueous suspension consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In a preferred embodiment, the liquid contains no organic solvent and in particular no alcohol. This is a water-based acidic extraction.

In the optional acidic digestion, the incubation takes place at a temperature between 55°C and 80°C, preferably between 60°C and 75°C and particularly preferably between 65°C and 70°C. The optional acid digestion can be carried out, for example, at a temperature of 60°C, 61°C, 62°C, 63°C, 64°C, 65 ^° C, 66°C, 67°C, 68°C or 69°C will.

In the case of the optional acid digestion, the incubation takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours. The optional acid digestion can, for example, take place over a period of 1.5 h, 2.0 h, 2.5 h, 3.0 h, 3.5 h, 4.0 h, 4.5 h, 5.0 h, 5 .5 h or 6.0 h.

In the case of the acid digestion, the aqueous suspension suitably has a dry matter content of between 0.5% and 20% by weight, preferably between 3% and 16% by weight, and particularly preferably between 5% and 14% by weight .%. In the optional acidic digestion, the dry matter can be, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 or 16% by weight.

During the digestion, the aqueous suspension is suitably set in motion by the application of force, ie stirred or shaken, for example. This is preferably done in a continuous manner to keep the particles in suspension in suspension. The acid digestion in step (c) of the process serves to convert the insoluble protopectin into soluble pectin and at the same time activate the fiber by increasing the inner surface. The acidic digestion according to step (c) is not a functional pectin extraction. The solubilized pectin is not separated from the fiber material by a solid-liquid separation, but remains in the suspension together with the partially activated fiber in the following process steps (d) and/or (e). The end result is no pectin removal, but a pectin conversion from protopectin to water-soluble, fiber-associated pectin. The result is an activatable, deesterified pectin-converted fiber.

Furthermore, the raw material is thermally crushed by the digestion. It disintegrates into fruit fibers as a result of the acidic incubation in an aqueous medium under the influence of heat. This achieves thermal comminution, and a mechanical comminution step is therefore not necessary as part of the manufacturing process. This represents a decisive advantage over conventional fiber manufacturing processes, which in contrast require a shearing step (such as by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

In the event that the material fed to the acidic digestion in accordance with step (c) has already been subjected to the optional acidic digestion in accordance with step (b), the acidic digestion in step (b) can provide additional pectin extraction by converting another part of the protopectin into soluble pectin can be transferred and extracted.

Alternatively or in combination with this, a mineral acid can also be used. Examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Nitric acid or sulfuric acid is preferably used. In the case of the acidic digestion in step (c), a complexing agent for divalent cations can also be added. Polyphosphates or EDTA are mentioned here as examples.

In the acid digestion in step (c) of the process, the pH of the suspension is between pH=0.5 and pH=2.5, preferably between pH=1.0 and pH=2.3 and particularly preferably between pH= 1.5 and pH=2.0. The acid digestion after step (c) can, for example, at a pH of 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1, 3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.3, 2.4, or 2.5 can be carried out.

Advantageously, in the acid digestion in step (c), 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 contains no organic solvent and in particular no alcohol. This is a water-based acidic extraction.

In the case of the acidic digestion according to step (c), the incubation takes place 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 acidic digestion according to step (c) can be carried out, for example, at a temperature of 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C,

81 °C, 82 °C, 83 °C, 84 °C or 85 °C.

In the case of the acidic digestion according to step (c), the incubation takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours. The acidic digestion according to step (c) can be carried out, for example, over a period of 1.5 hours, 2.0 hours, 2.5 hours, 3.0 hours, 3.5 hours, 4.0 hours, 4.5 hours, 5 0 h, 5.5 h or 6.0 h can be carried out.

In the acidic digestion according to step (c), the aqueous suspension suitably has a dry matter content of between 0.5% by weight and 20% by weight, preferably between 3% by weight and 16% by weight, and particularly preferably between 5% by weight and .% and 14% by weight. In the acidic digestion according to step (c), the dry matter can be, for example, 5, 6, 7, 8, 9, 10, 11, 12, 13 or 14% by weight. During the digestion, the aqueous suspension is set in motion by applying force, suitably by stirring or shaking. This is preferably done in a continuous manner to keep the particles in suspension in suspension.

In step (d) of the method, an alkali, an alkaline salt or a buffer system can optionally be added to the aqueous suspension from step (c) in order to set a pH of between pH 3.0 and pH 9.0 . The purpose of this is to set the optimal pH value for the following deesterification, which can be carried out either as an enzymatic deesterification or as an acidic deesterification.

A base such as NaOH, KOH or an alkaline salt such as sodium carbonate, sodium bicarbonate, potassium carbonate or potassium bicarbonate can be used for this pH value adjustment, which represents a pH value increase starting from the strongly acidic pH value of step (c). Alternatively, a buffer system, i.e. a mixture of a weak acid with its conjugate base, can also be used that has a buffer range of between pH 3.0 and pH 9.0.

According to step (e), the activatable pectin-converted fiber suspension of step (c) or the pH-adjusted fiber suspension of step (d) is de-esterified, i.e. the esterified galacturonic acid groups of the pectin are hydrolyzed. This can be done on the one hand by an enzymatic treatment with pectin methyl esterase (PME) or alternatively by acid de-esterification.

For enzymatic deesterification, the fiber suspension is contacted with a pectin methylesterase and incubated for a sufficient period of time.

The methyl esters of the galacturonic acid groups in the pectin are hydrolyzed by the pectin methyl esterase to form poly-galacturonic acid and methanol. The resulting low methylester pectins can form a gel in the presence of polyvalent cations even without sugar and can also be used in a wide pH range.

A pectin methylesterase (abbreviation: PME, EC 3.1.1.11, also: pectin demethoxylase, pectin methoxylase) is a common enzyme in the cell wall of all higher plants and some bacteria and fungi, which splits the methyl ester of pectins and thereby forms poly-galacturonic acid and methanol releases. The PME has been isolated in many isoforms, all suitable for enzymatic deesterification according to the invention can be used. Many isoforms of PME have been isolated from plant-pathogenic fungi such as Aspergillus foetidus and Phytophthora infestans as well as from higher plants such as tomatoes, potatoes and oranges. The fungal PME develop the optimum activity between pH 2.5 and 5.5, while the plant PME exhibit pH optima between pH 5 and 8. The molecular weight is between 33,000 and 45,000. The enzyme is present as a monomer and is glycosylated. The KM value is between 11 and 40 mM pectin for fungal PME and 4-22 mM pectin for plant PME. The commercially available PME preparations are obtained either from the supernatants of the fungal mycelium cultures or, in the case of plants, from fruits (orange and lemon peels, tomatoes). The pectin methylesterases that are preferably used have an optimum pH between 2 and 5 and an optimum temperature of 30 to 50°C, with significant enzyme activity already being observed from 15°C, depending on the enzyme.

The following table gives some examples of commercially available PMEs with their reaction optima:

The duration of the incubation with the pectin methylesterase is between 1 hour and 10 hours, preferably between 2 hours and 5 hours.

Due to the process steps carried out beforehand, there is a suspension with a low dry matter content (< 20% DS). The enzyme treatment is then expediently carried out in a stirred tank.

Acid deesterification:

In the acidic deesterification in step (e) of the process, the pH of the suspension is between pH=1.0 and pH=2.0. The acidic de-esterification after step (e) can be carried out, for example, at a pH of 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1, 9 are carried out. The acidic de-esterification according to step (e) takes place at a temperature between 30°C and 60°C. It can be carried out, for example, at a temperature of 35°C, 40°C, 45°C, 55°C or 60°C.

In the case of the acidic deesterification in step (e), the incubation takes place over a period of between 30 minutes and 10 days and preferably between 2 hours and 6 hours. The acidic digestion according to step (c) can be carried out, for example, over a period of 1.5 hours, 2.0 hours, 2.5 hours, 3.0 hours, 3.5 hours, 4.0 hours, 4.5 hours, 5 0 h, 5.5 h or 6.0 h can be carried out.

In step (f), a washing step then takes place with a washing liquid which comprises a water-miscible organic solvent. This involves washing at least twice with the washing liquid comprising a water-miscible organic solvent.

A solvent here means at least one solvent, so that the washing liquid can also contain two, three or more water-miscible organic solvents.

The wash liquid preferably consists of more than 70% by volume, more preferably more than 80% by volume and particularly preferably more than 85% by volume of the water-miscible organic solvent. The washing liquid can be, for example, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95 %, 96%, 97%, 98%, 99% or 99.5% of water-miscible organic solvent, the percentages being percentages by volume. In an alternative embodiment, the washing liquid consists of the organic, water-miscible solvent.

The other component that makes up 100% of this organic water-miscible solvent is suitably water or an aqueous buffer.

Water-miscible, thermally stable, volatile solvents containing only carbon, hydrogen and oxygen, such as alcohols, ethers, esters, ketones and acetals, are particularly suitable for carrying out the process according to the invention. Ethanol, n-propanol, isopropanol, methyl ethyl ketone, 1,2-butanediol-1-methyl ether, 1,2-propanediol-1-n-propyl ether or acetone are preferably used.

An organic solvent is referred to herein as "water-miscible" if it is in a 1:20 (v/v) mixture with water as a single-phase liquid. In general, it is expedient to use solvents which are at least 10% water-miscible, have a boiling point below 100° C. and/or have fewer than 10 carbon atoms.

The water-miscible organic solvent as a component of the washing liquid is preferably an alcohol which is advantageously selected from the group consisting of methanol, ethanol and isopropanol. In a particularly preferred manner, it is isopropanol.

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

The period of contacting with the washing liquid containing the water-miscible 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 washing liquid containing a water-miscible organic solvent comprises contacting the material with the washing liquid for a certain period of time, followed by separating the material from the washing liquid as a mixture of washing liquid and pre-existing liquid (as part of the suspension). A decanter or a press is preferably used for this separation.

When washing with a washing liquid containing a water-miscible organic solvent, the dry mass in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight and 5.0% by weight.

The washing with the washing liquid containing a water-miscible organic solvent is preferably carried out with mechanical agitation of the washing mixture. The washing is preferably carried out in a tank with an agitator.

When washing with the washing liquid containing a water-miscible organic solvent, a device for making the suspension more uniform is used in an advantageous manner. This device is preferably a toothed ring disperser.

According to an advantageous embodiment, the washing with the washing liquid containing a water-miscible organic solvent takes place in a countercurrent process. In one embodiment, washing with the washing liquid containing a water-miscible organic solvent is partially neutralized by adding Na or K salts, NaOH or KOH.

When washing with the washing liquid containing a water-miscible organic solvent, the material can also be decolorized. This decolorization can be done by adding one or more oxidizing agents. The oxidizing agents chlorine dioxide and hydrogen peroxide, which can be used alone or in combination, should be mentioned here as examples.

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

The final concentration of the water-miscible organic solvent in the entire washing solution (i.e. the fiber suspension together with the added washing liquid) is preferably between 60 and 70 ol % in the first washing step, between 70 and 85 ol % in the second washing step and in an optional one third washing step between 80 and 90 ol %.

According to one embodiment, when washing at least twice in step (f) with the washing liquid containing the organic water-miscible solvent, this washing liquid can have an acidic pH value in the first washing step, which is preferably between pH 0.5 and pH 3.0. Calcium ions are also washed out of the fibers by this acidic pH value.

In such a case, it is preferred that a second washing step has a weakly acidic to weakly alkaline pH, so that the fiber obtained is preferably between pH 4.0 and pH 6.0. The less acidic pH value means that the solubility of the pectin is improved and in the final application the pH value that is typical for a foodstuff is not too acidic. According to optional step (g), the solvent can be additionally reduced by contacting the material with steam. This is preferably done with a stripper in which the material is countercurrently contacted with steam as the stripping gas.

According to an advantageous embodiment, after step (f) or (g) the material is moistened with water before drying. This is preferably done by introducing the material into a moistening screw and spraying it with water.

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 or by means of vacuum drying.

Examples of suitable drying processes using normal pressure are fluidized bed drying, moving bed drying, belt dryers, drum dryers or paddle dryers. Fluid bed drying is particularly preferred here. This has the advantage that the product is dried loosely, which simplifies the subsequent grinding step. In addition, this type of drying avoids damage to the product due to local overheating thanks to the easily adjustable heat input.

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

In an alternative embodiment, the drying according to step (h) comprises vacuum drying and preferably consists of vacuum drying. During vacuum drying, the washed material is exposed to a negative pressure as drying material, which reduces the boiling point and thus leads to evaporation of the water even at low temperatures. The heat of vaporization continuously withdrawn from the material to be dried is suitably fed from the outside until the temperature is constant. Vacuum drying has the effect of lowering the equilibrium vapor pressure, which favors capillary transport. This has proven to be particularly advantageous for the present apple fiber material, since the activated, open fiber structures and thus the rheological properties resulting therefrom are retained. The vacuum drying preferably takes place 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 (h) suitably takes place at a jacket temperature of between 40°C and 100°C, preferably between 50°C and 90°C and particularly preferably between 60°C and 80°C. After drying, the product is expediently cooled to room temperature.

According to an advantageous embodiment, after the drying in step (h), the method additionally comprises a comminuting, grinding or screening step. This is advantageously designed in such a way that, as a result, 90% of the particles have a particle size of less than 450 μm, preferably a particle size of less than 350 μm and in particular a particle size of less than 250 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

In a second aspect, the invention provides a de-esterified fruit fiber obtainable by the manufacturing process of the invention.

The deesterified citrus fiber

In a third aspect, the invention provides an activatable citrus fiber having a water-soluble pectin content of 10 to 35% by weight and wherein the pectin has a degree of esterification of less than 50% and is thus a low ester pectin. Within the scope of the invention, this activatable pectin-containing, low-esterified citrus fiber is also referred to as “deesterified citrus fiber”. This de-esterified citrus fiber is preferably obtainable or obtained by the process of the present invention.

The activatable citrus fiber advantageously has a water-soluble pectin content of between 10% and 35% by weight and more preferably between 15 and 30% by weight. The content of water-soluble pectin in the activatable pectin-containing citrus fiber can be, for example, 10% by weight, 11% by weight, 12% by weight, 13% by weight, 14% by weight, 15% by weight, 16% by weight, 17% by weight, 18% by weight, 19% by weight %, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30% by weight.

The deesterified citrus fiber has advantageous properties in terms of texturing and viscosification behavior, which is due to the yield point or the dynamic Weissenberg number can be read. Accordingly, the de-esterified citrus fiber may exhibit one or more of the following yield point and dynamic Weissenberg number characteristics, and advantageously exhibit all of these characteristics.

In one embodiment, the deesterified citrus fiber in a 2.5% strength by weight aqueous suspension has a yield point II (rotation) of greater than 0.1 Pa, advantageously greater than 0.6 Pa, and particularly advantageously 1.0 Pa.

Advantageously, the deesterified citrus fiber in a 2.5% strength by weight aqueous suspension has a yield point II (Cross Over) of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa.

In a 2.5% strength by weight aqueous dispersion, the deesterified citrus fiber can have a yield point i (rotation) of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa.

In a further embodiment, the deesterified citrus fiber in a 2.5% strength by weight aqueous dispersion has a yield point I (crossover) of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa.

Advantageously, the de-esterified citrus fiber in a 2.5% by weight aqueous suspension has a dynamic Weissenberg number of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0.

Suitably, the de-esterified citrus fiber in a 2.5% by weight aqueous dispersion has a dynamic Weissenberg number greater than 6.0, advantageously greater than 7.0 and most advantageously greater than 8.5.

For the de-esterified citrus fiber, the features of the above-described characteristics with regard to yield point and dynamic Weissenberg number can optionally also be combined in any permutation. Thus, in a special embodiment, the deesterified citrus fiber according to the invention can have all the characteristics in terms of yield point and dynamic Weissenberg number, with this deesterified citrus fiber preferably being obtainable by the method according to the invention or being obtained thereby.

To determine the yield point I (rotation), yield point I (crossover) and the dynamic Weissenberg number in a 2.5% strength by weight dispersion, the deesterified Citrus fiber dispersed as a 2.5% by weight solution according to the method disclosed in the examples, the measurement is carried out after 1 hour at 20.degree.

To determine the yield point II (rotation), the yield point II (crossover) and the dynamic Weissenberg number in a 2.5% by weight suspension, the deesterified citrus fiber is prepared as a 2.5% by weight solution according to the method disclosed in the examples suspended, the measurement takes place after 1 h at 20°C.

According to an advantageous embodiment, the de-esterified citrus fiber has a strength of more than 100 g, preferably more than 125 g and particularly preferably more than 150 g in an aqueous 4% strength by weight suspension.

According to a particular embodiment, the de-esterified citrus fiber in a composition with 22° Brix and 2.5% by weight fiber concentration has a breaking strength of greater than 50 HPE, advantageously greater than 150 HPE and even more advantageously greater than 250 HPE. The comparatively high breaking strength is due to the low methylester pectin. For example, the breaking strength for 2.5% by weight fiber concentration at 22°Brix can be 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220 , 230, 240, 250, 270, 300 or 400 HPE.

According to a particular embodiment, the deesterified apple fiber or citrus fiber in a composition with 40° Brix and 2.5% by weight fiber concentration has a breaking strength of greater than 250 HPE, advantageously greater than 500 HPE and even more advantageously greater than 700 HPE. The comparatively high breaking strength is due to the low methylester pectin. The breaking strength for 2.5% by weight fiber concentration at 40° Brix can be, for example, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 800, 900 or 1000 HPE.

According to the present invention, the term “breaking strength” is a measure of the strength of a gel which is produced with saccharose in a buffer solution at pH approx. 3.0 and forms at 22°Brix or 40°Brix. The breaking strength is determined after cooling in a water bath at 20° C. for two hours. The breaking strength is determined using the Herbstreith pectinometer Mark IV or a corresponding predecessor model. The method used is referred to below as the breaking strength test, the measured value as breaking strength, the unit of measurement are Herbstreith Pectinometer Units (HPE). The deesterified citrus fiber preferably has a viscosity of between greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, the deesterified citrus fiber being dispersed in water as a 2.5% by weight solution and the viscosity having a Shear rate of 50 s ^-1 at 20°C is measured. For example, the de-esterified citrus fiber may have a viscosity of 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975 or 1000 mPas.

To determine the viscosity, the 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 ) (rheometer; Physica MCR series, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). A de-esterified citrus fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the end product. The fiber also creates a creamy texture.

The de-esterified citrus fiber advantageously has a water-binding capacity of more than 22 g/g, preferably more than 24 g/g, particularly preferably more than 26 g/g. Such an advantageously high water-binding capacity leads to a high viscosity and, as a result, to lower fiber consumption with a creamy texture.

In one embodiment, the de-esterified citrus fiber has a moisture content of less than 15%, preferably less than 10%, and more preferably less than 8%.

It is also preferred that the de-esterified citrus fiber has a pH of from 3.0 to 7.0 and preferably from 4.0 to 6.0 in a 1.0% by weight aqueous suspension.

The de-esterified citrus fiber advantageously has a particle size in which at least 90% of the particles are smaller than 450 μm, preferably smaller than 350 μm and in particular smaller than 250 μm.

According to an advantageous embodiment, the deesterified citrus fiber has a lightness value of L*>84, preferably L*>86 and particularly preferably L*>88. The citrus fibers are thus almost colorless and do not lead to significant discoloration of the products when used in food products . Advantageously, the de-esterified citrus fiber has a dietary fiber content of 80 to 95%.

Due to the acidic digestion, the pectin of the citrus fiber has been altered to convert the insoluble protopectin to soluble pectin, such that the deesterified citrus fiber has about 35% or less water-soluble pectin by weight.

This converted pectin is low ester pectin due to the subsequent enzymatic deesterification step. According to the invention, a low-esterified pectin is understood to mean a pectin which has a degree of esterification of less than 50%. The degree of esterification describes the percentage of the carboxyl groups in the galacturonic acid units of the pectin which are present in the esterified form, e.g. as methyl ester. The degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives). The combination of depectinization and deesterification thus gives the citrus fiber according to the invention, which is referred to as “deesterified citrus fiber” in the context of the invention.

The deesterified apple fiber

In a fourth aspect, the invention provides an activatable pectin-containing low methylester apple fiber having a pectin content of 5% by weight or more and wherein the pectin has a degree of esterification of less than 50% and is thus a low methylester pectin. This activatable, pectin-containing, low-esterified apple fiber is also referred to as "deesterified apple fiber" for short within the scope of the invention. This de-esterified apple fiber is preferably obtainable or obtained by the process of the present invention.

The activatable apple fiber advantageously has a water-soluble pectin content of between 5% and 22% by weight and more preferably between 8 and 15% by weight. The content of water-soluble pectin in the activatable pectin-containing apple fiber can be, for example, 8% by weight, 9% by weight, 10% by weight, 11% by weight, 12% by weight, 13% by weight, 14% by weight, 16% by weight, 17% by weight, 18 wt%, 19 wt%, 20 wt%, 21 wt% or 22 wt%.

The deesterified apple fiber has advantageous properties in terms of texturing and viscosification behavior, which can be read from the yield point and the dynamic Weissenberg number. Accordingly, the de-esterified apple fiber can have a or exhibit several of the following yield point and dynamic Weissenberg number characteristics, and advantageously meet all of these characteristics.

In one embodiment, the de-esterified apple fiber in a 2.5% by weight aqueous suspension has a yield point II (rotation) of greater than 0.1 Pa, advantageously greater than 0.6 Pa, and particularly advantageously greater than 1.0 Pa.

Advantageously, the de-esterified apple fiber in a 2.5% strength by weight aqueous suspension has a yield point II (Cross Over) of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa.

In a 2.5% by weight aqueous dispersion, the de-esterified apple fiber can have a yield point i (rotation) of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa.

In a further embodiment, the de-esterified apple fiber in a 2.5% by weight aqueous dispersion has a yield point I (Cross Over) of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa.

Advantageously, the de-esterified apple fiber in a 2.5% by weight aqueous suspension has a dynamic Weissenberg number of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0.

Suitably, the de-esterified apple fiber in a 2.5% by weight aqueous dispersion has a dynamic Weissenberg number greater than 6.0, advantageously greater than 7.0 and most advantageously greater than 8.5.

For the de-esterified apple fiber, the features of the above-described characteristics with regard to yield point and dynamic Weissenberg number can optionally also be combined in any permutation. Thus, in a special embodiment, the deesterified apple fiber according to the invention can have all the characteristics in terms of yield point and dynamic Weissenberg number, with this deesterified apple fiber preferably being obtainable by the method according to the invention or being obtained thereby.

To determine the yield point I (rotation), yield point I (crossover) and the dynamic Weissenberg number in a 2.5% by weight dispersion, the deesterified apple fiber is prepared as a 2.5% by weight solution according to the method disclosed in the examples dispersed, the measurement takes place after 1 h at 20°C. To determine the yield point II (rotation), the yield point II (crossover) and the dynamic Weissenberg number in a 2.5% by weight suspension, the deesterified apple fiber is prepared as a 2.5% by weight solution according to the method disclosed in the examples suspended, the measurement takes place after 1 h at 20°C.

According to an advantageous embodiment, the de-esterified apple fiber has a strength of more than 100 g, preferably more than 125 g and particularly preferably more than 150 g in an aqueous 4% strength by weight suspension.

According to a particular embodiment, the de-esterified apple fiber has a breaking strength of 50 HPE to 200 HPE, advantageously from 80 HPE to 170 HPE and even more advantageously from 110 HPE to 150 HPE in a composition with 22°Brix and 2.5% by weight fiber concentration. The comparatively high breaking strength is due to the low methylester pectin. For example, the breaking strength for 2.5% by weight fiber concentration at 22°Brix can be 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165 , 170, 175, 180, 185, 190, 195 or 200 HPE.

According to a particular embodiment, the de-esterified apple fiber has a breaking strength of 180 HPE to 380 HPE, advantageously from 230 HPE to 330 HPE and even more advantageously from 250 HPE to 300 HPE in a composition with 40° Brix and 2.5% by weight fiber concentration. The comparatively high breaking strength is due to the low methylester pectin. The breaking strength for 2.5% by weight fiber concentration at 40° Brix can be, for example, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, or 330 HPE.

According to the present invention, the term “breaking strength” is a measure of the strength of a gel which is produced with saccharose in a buffer solution at pH approx. 3.0 and forms at 22°Brix or 40°Brix. The breaking strength is determined after cooling in a water bath at 20° C. for two hours. The breaking strength is determined using the Herbstreith pectinometer Mark IV or a previous model. The method used is referred to below as the breaking strength test, the measured value as breaking strength, the unit of measurement are Herbstreith Pectinometer Units (HPE).

The deesterified apple fiber preferably has a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, the deesterified apple fiber being dispersed in water as a 2.5% by weight solution and the viscosity is measured at a shear rate of 50 s ^-1 at 20°C. For example, the de-esterified apple fiber may have a viscosity of 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975 or 1000 mPas.

To determine the viscosity, the apple 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 ) (rheometer; Physica MCR series, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). A de-esterified apple fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the end product. The fiber also creates a creamy texture.

The deesterified apple fiber advantageously has a water binding capacity of more than 22 g/g, preferably more than 24 g/g, particularly preferably more than 26 g/g. Such an advantageously high water-binding capacity leads to a high viscosity and, as a result, to lower fiber consumption with a creamy texture.

According to one embodiment, the de-esterified apple fiber has a moisture content of less than 15%, preferably less than 10% and more preferably less than 8%.

It is also preferred that the de-esterified apple fiber has a pH of 3.0 to 7.0 and preferably 4.0 to 6.0 in a 1.0% by weight aqueous suspension.

The de-esterified apple fiber advantageously has a particle size in which at least 90% of the particles are smaller than 450 μm, preferably smaller than 350 μm and in particular smaller than 250 μm.

According to an advantageous embodiment, the deesterified apple fiber has a lightness value L*>60, preferably L*>61 and particularly preferably L*>62. The apple fibers are thus almost colorless and do not lead to any appreciable discoloration of the products when used in food products .

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

The pectin of the deesterified apple fiber is low ester pectin due to the deesterification step. Under a low ester pectin is according to the invention understood a pectin that has a degree of esterification of less than 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin which are present in esterified form, eg as methyl ester. The degree of esterification can be determined using the method according to JEFCA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives). The apple fiber according to the invention, which is referred to as “deesterified apple fibre” in the context of the invention, is obtained through the combination of de-esterification and optional upstream gentle partial extraction.

In a fifth aspect, the invention relates to the use of the de-esterified fruit fiber according to the invention, which is preferably a de-esterified citrus or apple fibre, as a thickening agent or structuring agent in a food product, a feed product, a beverage or food supplement or in a cosmetic product.

In a sixth aspect, the invention relates to the use of the deesterified, activatable citrus fiber or the deesterified, activatable apple fiber for the production of a thermoreversible gel. This means that the gel liquefied by thermal treatment, i.e. by heating, forms a gel again after cooling without the strength being significantly reduced. Such behavior was also observed after several liquefaction-gelation cycles. This represents a new property for fruit fibers and is particularly advantageous for the application.

In a seventh aspect, the invention relates to a mixture comprising the fruit fiber of the invention, which is preferably a de-esterified citrus or apple fiber, and a soluble pectin, which may be either a low ester or a high ester or low ester amidated pectin or mixtures thereof.

In an eighth aspect, the invention relates to a food product, a feed product or a beverage made using the de-esterified fruit fiber of the invention, which is preferably a de-esterified citrus or apple fibre.

definitions

A fruit fiber according to the invention is a plant fibre, ie a fiber isolated from a nonlignified plant cell wall and consisting mainly of cellulose, and which is thereby isolated from a fruit. Under one fruit is the entirety to understand the organs of a plant that emerge from a flower, including both the classic fruit fruits and fruit vegetables.

The apple fiber can be obtained from all cultivated apples (malus domesticus) known to those skilled in the art. Processing residues from apples can advantageously be used here as the starting material. The starting material used can be apple peel, core casing, seeds or fruit pulp or a combination thereof. Apple pomace is preferably used as the starting material, i.e. the pressed residue from apples, which typically also contain the above-mentioned components in addition to the skins.

A citrus fiber according to the application is a mainly fibrous component isolated from a nonlignified plant cell wall of a citrus fruit and consists mainly of cellulose. The term fiber is somewhat misnomer because citrus fibers do not appear macroscopically as fibers, but rather represent a powdered product. Other components of citrus fiber include hemicellulose and pectin.

An activatable, de-esterified, pectin-converted citrus fiber according to the present application is defined as containing from 10 to 35% by weight of water-soluble pectin, which pectin is a low ester pectin.

An activatable, de-esterified, pectin-converted apple fiber according to the present application is defined by the content of 5 to 22% by weight of water-soluble pectin, this pectin being a low ester pectin.

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

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

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

All features disclosed in the application documents are claimed to be essential to the invention, provided they are new compared to the prior art, either 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 numbers 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 stated from the respective context or it is obvious or technically imperative for the person skilled in the art that only "exactly one...", "exactly two..." etc .

Further advantages, special features and expedient developments of the invention result from the subclaims and the following description of preferred exemplary embodiments with reference to the illustrations.

figure legends

1 : Flow chart for the schematic representation of a production process for the production of the citrus or apple fiber according to the invention.

Fig. 2: Graphic representation of the breaking strength HPE as a function of the fiber concentration. Suspensions with 1.5, 2.5, 3.0, 3.5 and 4.1% by weight fiber concentration were measured for 22° and 40° Brix, respectively. In addition in a test procedure, 8% sodium polyphosphate (based on the fiber) was added.

3 shows in (A) a tabular representation and in (B) a graphic representation of the thermoreversibility of the gel formation achieved with the citrus fiber according to the invention.

4 shows the viscosity of a 2.5% by weight fiber dispersion with a citrus fiber according to the invention without the addition of sodium polyphosphate (Na-PP) or with the addition of 2, 4, 8 or 10% by weight of Na-PP. The viscosity determination was carried out on samples that were washed in production in (A) with 70% isopropanol (IPA), in (b) with 60% IPA and in (C) with 50% IPA, with the following washing conditions being compared:

• No addition of acids/bases (specified 50, 60.70% IPA)

• Addition of nitric acid in the 1st washing step (IPA/HNO3)

• Addition of nitric acid/Na-PP in the 1st washing step (IPA/HNO3/Na-PP)

• Addition of hydrochloric acid in the 1 . Wash step (IPA/HCL)

• Addition of citric acid in the 1st washing step (IPA/CS)

• Addition of ammonia solution in the 2nd washing step (IPA/NH3)

• Addition of ammonia solution plus EDTA in the 2nd washing step (IPA/NH3/EDTA)

5 shows a tribological characterization of a fiber dispersion as a function of the concentration of the fiber in the dispersion (1.5%, 2.5%, 3.5%, 4.5%, 5%) using the coefficient of friction p.

6 shows in (A) a tabular representation and in (B) a graphic representation of the thermoreversibility of the gel formation achieved with the citrus fiber according to the invention at different melting temperatures, namely 60, 70, 80 and 100°C.

exemplary embodiments

The embodiments shown here only represent examples of the present invention and should therefore not be understood to be limiting. Alternative embodiments contemplated by those skilled in the art are equally encompassed within the scope of the present invention. 1. Description of the manufacturing process using a rough flow diagram

In FIG. 1, a process according to the invention for producing an activatable pectin-converted citrus or apple fiber according to the invention is shown schematically as a flow chart. Starting from the citrus pomace or apple pomace, the pomace is broken down by acidic digestion at a pH value between 2.5 and 5.0 and part of the protopectin present is dissolved, which is then separated from the fiber material as high-quality pectin a solid-liquid separation (e.g. with a decanter or a separator) is separated. As this digestion step is optional, it has been given a dashed border in the diagram. In the subsequent digestion, the fiber material that accumulates after acidic pre-incubation and separation of the pectin is digested by incubation in an acidic solution at a pH between 0.5 and 2.5 and a temperature between 70° and 80°C and more pectin extracted. Two washing steps are then carried out with an alcohol-containing washing liquid, each with subsequent solid-liquid separation using a decanter. The washing liquid containing alcohol has an acidic pH in the first washing step and a basic pH in the second washing step. Because pH adjustment is optional in these two wash steps, it is shown in italics. Finally, in the next step, the fibers are gently dried by means of fluidized bed drying, followed by a grinding and sieving step, in order to then obtain the citrus or apple fibers according to the invention.

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

Measuring principle:

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

Shear stresses that are below the yield point only cause an elastic deformation, which only leads to yielding if the shear stresses are above the yield point. In this determination, this is measured by measuring when a specified minimum shear rate Y is exceeded. According to the present method, the yield point T ₀ [Pa] is exceeded at the shear rate Y > 0.1 s ^-1 . Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101)

Measuring system: Z3 DIN or CC25

Measuring cup: CC 27 P06 (ribbed measuring cup)

Number of measurement sections: 3

Measuring temperature: 20 °C

Measurement parameters:

1st section (rest phase):

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

- Value: 0 Pa constant

- Section duration: 180 s

- Temperature: 20ºC

2nd section (determination of the yield point after rotation measurement):

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

- Profile: Ramp log.

- Initial value: 0.1 Pa

- Final value: 80 Pa

- Section duration: 180 s

- Temperature: 20ºC

Evaluation:

The yield point T ₀ (unit [Pa] is read in Section 2 and is the shear stress (unit: [Pa]) at which the shear rate is ? < 0.10 s ^-1 for the last time.

The yield point measured using the rotation method is also referred to as “yield point (rotation)”.

The flow limit (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 “flow limit rotation II” within the scope of the invention. The yield point 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 as “yield point rotation I” within the scope of the invention.

3. Test method for determining the yield point (oscillation measurement)

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

Below the yield point, the substance behaves like an elastic solid, i.e. the elastic parts (G') are higher than the viscous parts (G"), while when the yield point is exceeded, the viscous parts of the sample increase and the elastic parts decrease.

By definition, the yield point is exceeded for the amplitude when the same number of viscous and elastic parts 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 (ribbed measuring cup)

Measurement parameters:

Section Settings: - Amplitude Defaults: Deformation

- Profile: Ramp log.

- Value: 0.01 - 1000%

- Frequency: 1.0 Hz

- Temperature: 20ºC

Evaluation:

With the help of the Rheoplus rheometer software, the shear stress at the cross-over is evaluated after exceeding the linear-viscoelastic range.

The yield point measured using the oscillation method is also referred to as the "cross-over yield point".

The crossover yield point 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 “crossover II yield point” within the scope of the invention. The yield point was also measured using a fiber dispersion (stirred in under the action of high shear forces; eg with Ultra Turrax=corresponds to an activated fiber) and is also referred to as “Cross Over I yield point” within the scope of the invention. Measurement results and their meaning:

If one considers the yield point for the fiber suspension 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 advantage/necessity of activation. The measurement results are summarized in the following table. As expected, the yield point increases in each case due to the shear activation in the dispersion. Due to the relatively low yield point of the fiber suspension with T ₀ II = 0.7 Pa, activation of the fiber is necessary for full implementation of the fiber properties in order to obtain the desired creamy texture.

4. Test method for determining the dynamic Weissenberg number

Measuring principle and meaning of the dynamic Weissenberg number:

The dynamic Weissenberg number W (Windhab E, Maier T, Lebensmitteltechnik 1990, 44: 185f) is a derived variable in which the elastic components (G') determined in the oscillation test in the linear viscoelastic range are related to the viscous components (G") :

With the dynamic Weissenberg number, one obtains a variable that correlates particularly well with the sensory perception of 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 parts. The creamy texture that is typical of fibers is achieved when the W values are in the range of approx. 6 - 8, with lower values the sample is assessed as watery (less thick).

Material and methods:

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

Measuring system: Z3 DIN or CC25

Measuring cup: CC 27 P06 (ribbed measuring cup)

Measurement parameters:

Section Settings: - Amplitude Defaults: Deformation

- Profile: Ramp log

- Value: 0.01 - 1000%

- Frequency: 1.0 Hz

- Temperature: 20ºC

Evaluation:

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

W = — tan 8

Measurement results and their meaning:

If one considers the dynamic Weissenberg number W for the fiber suspension 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, moreover, about meet the need for activation. The measurement results are summarized in the following table. With W values of 8.6 in the suspension and 8.8 for the dispersion, the citrus fiber according to the invention is in the ideal range and thus has an optimal texture. In both cases it has a creamy texture. The results on the dynamic Weißenberg number show that activation of the fiber is not absolutely necessary in order to achieve the desired creamy texture.

5. Test Method for Determining Strength

Execution:

150 ml of distilled water are placed in a beaker. Then stir 6.0 g of citrus fibers or lump-free into the water with a spoon. This fibre-water mixture is allowed to stand for 20 minutes to allow it to swell. The suspension is transferred to a vessel (0 90 mm). Then the strength is measured by the following method.

Measuring device: Texture Analyzer TA-XT 2 (Stable Micro Systems, Godaiming, UK)

Test method/option: Measurement of the force in the direction of compression / simple test

Parameter:

- Test Speed: 1.0mm/s

- Travel: 15.0mm/s

Measuring tool: P/50

According to the present method, the strength corresponds to the force that the measuring body needs to penetrate 10 mm into the suspension. This force is read from the force-time diagram. It should be noted that from the history of strength measurement, the unit of strength measured was in grams (g).

6. Test method for determining breaking strength or breaking strength test

Recipe for 22°Brix

5.7, 9.5, 11.4, 13.3, 15.6 g of fiber (corresponds to 1.5, 2.5, 3.0, 3.5 and 4.1% by weight in the end product)

320.0 g 0.65 mol/L potassium acetate-lactic acid buffer solution 60 g sugar (sucrose) with 2 - 3 drops of defoamer

Weight: approx. 390 g

Weight: 380 g pH value: 3.0 ± 0.1

Dry matter content: 22.0 ± 1.0%

Recipe for 40°Brix

5.7, 9.5, 11.4, 13.3, 15.6 g fiber (corresponds to 1.5, 2.5, 3.0, 3.5 and 4.1% by weight in the end product)

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

135 g sugar (sucrose) at

2 - 3 drops of defoamer

Weight: approx. 465 g

Weight: 380 g pH value: 3.0 ± 0.1

Dry matter content: 40.0 ± 1.0%

Measurement method:

Cooking is done on an induction hob over medium heat. Place the buffer solution in a stainless steel pot.

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

Sprinkle the fiber-sugar mixture into the cold buffer solution while stirring and bring the mixture to a boil over medium-high heat. Continue cooking over medium heat while stirring.

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

After the final weight has been reached, 100 ± 1 g of the cooking are quickly weighed into three Lüers cups with the tear-off figure inserted.

Avoid shaking, place the beaker in a water bath (20 ± 1 °C) placed directly next to the hotplate and bring to the right temperature. the luers Cups must stand in the water up to the level of the gel. The water level must be regulated when numerous samples are placed in and removed from the water bath.

After exactly 2 hours, the breaking strength is measured with the Herbstreith pectinometer Mark III or subsequent models. The result is the mean of the three

individual values.

Evaluation:

As the following two tables show, the breaking strength increases sharply with increasing fiber dosage, both at a soluble solids content of 22% TS and at 40% TS. The breaking strengths also increase through the addition of a complexing agent/soluble ion exchanger, as in this case through the addition of sodium polyphosphate with a chain length of approx. 30.

The reason for this increase is probably the binding of the calcium ions naturally contained in the fiber, which suppresses the pre-gelling of the low methylester pectin contained in the fiber.

Table 1: Breaking strength at 22°Brix (Na-PP = sodium polyphosphate)

Table 2: Breaking strength at 40°Brix (Na-PP = sodium polyphosphate)

Determination of the thermoreversibility of gel formation based on breaking strength:

The test gels, which were produced according to the above recipe with 40° Brix and 3.0% by weight fiber concentration, were tested for breaking strength as described above after being filled for the first time. Then, while stirring, the gel was

Boiling heated and melted and solidified again by storage at room temperature. This was carried out a total of three times and the breaking strength was measured in the cooled state in each case. This showed that the fibers could be melted a total of three times after the first cooling and could form a gel again after cooling without significantly losing strength.

Within the range of fluctuation of the measurement results, it was irrelevant whether the fibers were added to the gel formulation dry or as a dispersion (via Ultra Turrax, see method 8). In these thermoreversibility tests, the breaking strength was also significantly increased by adding sodium polyphosphate, and this increased strength was also retained after it had been melted and cooled three times.

In a further experiment, the thermal reversibility was measured using the breaking strength at different melting temperatures. The results are shown in Figure 6. This shows that the breaking strength increases with the melting temperature.

7. Test method for determining grain size

Measuring principle:

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

Execution:

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

Sample quantity: 15 g

Sieving aids: 2 per sieve tray

Screening machine: AS 200 digit, Retsch GmbH

Screen movement: three-dimensional

Vibration height: 1.5 mm

Sieving time: 15 min

The screen construction consists of the following mesh sizes in pm: 1400, 1180, 1000, 710, 500, 355, 250 followed by the bottom. The grain size is calculated using the following formula:

Weight in g on the sieve x 100

Share per sieve in % = - - -

sample weight in g

8. Preparation of a 2.5% by weight fiber dispersion

Recipe:

2.50 g fibers

97.5 g demineralized water (room temperature) Scattering time: 15 seconds

In a 250 ml beaker, the respective amount of the. Water (room temperature) presented. The exactly weighed amount of fibers is with the agitator running (Ultra Turrax) at 8000 rpm. (Level 1) slowly sprinkled directly into the stirring suction. The sprinkling time depends on the amount of fibers, it should last 15 seconds per 2.5 g sample. Then the dispersion is exactly 60 seconds at 8000 rpm. (Stage 1) stirred. If the sample is to be used to determine the viscosity or the yield point I (rotation), the yield point I (crossover) or to determine the dynamic Weißenberg number, it is placed in a water bath at 20°C.

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

9. Preparation of a 2.5% by weight fiber suspension

Recipe:

2.50 g fibers

97.5 g demineralized water (room temperature)

In a 250 ml beaker, the respective amount of the. Water (room temperature) submitted. The precisely weighed amount of fibers is slowly sprinkled in while stirring constantly with a plastic spoon. Then the suspension is stirred until all the fibers are wetted with water. If the sample is to be used to determine the viscosity or to determine the yield point II (rotation), the yield point II (cross over) or for Determination of the dynamic Weissenberg number is used, it is placed in a temperature-controlled water bath at 20°C.

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

10. Test method for determining the water binding capacity

Procedure for water binding capacity of non-pretreated samples:

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

The following parameters must be observed:

sample weight:

Plant fiber: 1.0 g (in a centrifuge tube)

Water addition: 60 ml

Centrifugation: 4000g

Centrifugation time 10 min

20 minutes after the start of centrifugation (or 10 minutes after the end of centrifugation), the supernatant water is separated from the swollen sample. The sample with the bound water is weighed out.

The water binding capacity (WBV) in g H2O / g sample can now be calculated using the following formula:

Sample with bound water (g) - 1.0 g

WBV (g H _£ O/g sample) = - - -

1.0g

11. 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

Measurement parameters:

1st section:

Section Settings: - Default Size: Shear Rate [s ^-1 ]

- Profile: constant

- Value: 0 s' ¹

- Segment duration: 60 s

- Temperature: 20ºC

2nd section:

Section Settings: - Default Size: Shear Rate [s ^-1 ]

- Profile: Ramp lin

- Value: 0.1 - 100 s' ¹

- Segment duration: 120 s

- Temperature: 20ºC

3rd section:

Section Settings: - Default Size: Shear Rate [s ^-1 ]

- Profile: constant

- Value: 100 s' ¹

- Segment duration: 10 s

- Temperature: 20ºC

4th section:

Section Settings: - Default Size: Shear Rate [s ^-1 ]

- Profile: Ramp lin

- Value: 100 - 0.1 s' ¹

- Segment duration: 120 s

- Temperature: 20ºC

Evaluation:

The viscosity (unit [mPas]) is read as follows: 4th section at = 50 s ^-1

Determination of the viscosity depending on different washing liquids An activatable citrus fiber was produced using the method described in Example 1 and FIG.

• No addition of acids/bases (specified 50, 60, 70% IPA)

• Addition of nitric acid in the 1st washing step (IPA/HNO3)

• Addition of nitric acid/Na-PP in the 1st washing step (IPA/HNO3/Na-PP)

• Addition of hydrochloric acid in the 1 . Wash step (IPA/HCL)

• Addition of citric acid in the 1st washing step (IPA/CS)

• Addition of ammonia solution in the 2nd washing step (IPA/NH3)

The viscosity of the citrus fibers obtained from the production process was then determined in a 2.5% by weight dispersion produced according to method 8 at 20° C. and D=50 ^s'1 . The dispersion was produced without adding sodium polyphosphate (Na-PP) or with the addition of 2, 4, 8 or 10% by weight of Na-PP.

The results are presented graphically in Figure 4, A through C.

These tests were carried out due to the increase in gel breaking strength through the addition of the calcium chelator Na-PP, which indicated the presence of residual calcium ions and thus a strength-inhibiting pre-gelation. Washing the fiber with acidic alcohol should remove the calcium contained in the fiber and thus reduce the suspected pre-gelling. If this is the case, the viscosity without the addition of sodium polyphosphate (corresponding to 0% Na-PP) should be higher than that of the reference sample (washing without the addition of acid) and the curve as a function of the Na-PP concentration should be significantly flatter. The effect should be all the stronger, the higher the water content selected for washing.

The expected behavior was achieved with all three selected IPA concentrations in the washing alcohol (50%, 60% and 70%). The viscosity increase was comparable using 60% IPA and 50% IPA with acid and significantly higher than with 70% IPA plus acid. The type of acid (HCl, HNO3, citric acid) had a minor influence on the viscosities achieved.

The addition of sodium polyphosphate when washing with 70% IPA/HNO3 resulted in a lower viscosity, probably due to the higher pH. 12. Test method for determining the degree of esterification

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

13. Determination of Gelling Power

The gelling power can be determined using the standard procedure for grading pectin in a 65% solids gel. It conforms to IFT Committee on Pectin Standardization, Food Technology, 1959, 13: 496-500 Method 5-54.

14. Test method for determining dietary fiber content

This method is substantially 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.). Only isopropyl alcohol was used here instead of ethanol.

15. 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 using the Sartorius MA-45 moisture analyzer (from Sartorius, Goettingen, 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 measurement specifications. For determination, the samples should be at about room temperature. The moisture content is automatically given by the device as a percentage [% M]. The dry matter is automatically given by the device as a percentage [% S].

14. Test method for determining color and brightness Principle:

The color and brightness measurements are made with the Minolta Chromameter CR 300 or

CR 400 carried out. The spectral properties of a sample are determined using standard color values. The color of a sample is described in terms of hue, lightness and saturation. With these three basic properties, the color can be represented three-dimensionally:

The hues lie on the outer shell of the color body, the lightness varies on the vertical axis and the degree of saturation runs horizontally. Using the L*a*b* measurement system (say L-star, a-star, b-star), L* represents lightness, while a* and b* represent both hue and saturation, a* and b* indicate the positions on two color axes, where a* is assigned to the red-green axis and b* to the blue-yellow axis. 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 pressed. A triplicate measurement is carried out on each sample and the mean value is calculated. The L*, a*, b* values are specified by the device with two decimal places.

The embodiments shown here only represent examples of the present invention and should therefore not be understood to be limiting. Alternative embodiments contemplated by those skilled in the art are equally encompassed within the scope of the present invention.

15. Test method for the determination of water-soluble pectin in fibrous samples

Principle:

The pectin contained in fibrous samples is converted into the liquid phase by means of 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 bowl. 390 g boiling dist. Water is placed in a beaker and the previously weighed sample is stirred in using an Ultra-Turrax for 1 minute at the highest level.

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

The combined centrifugates are added to about 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After 1 hour, it is filtered through a filter cloth and the AIS is pressed off manually. The AIS is then added to about 3 l of isopropanol (98%) in the filter cloth and loosened up by hand using gloves.

The squeezing process is repeated, the AIS is removed quantitatively from the filter cloth, loosened up and dried in a drying cabinet at 60° C. for 1 hour.

The pressed, dried substance is weighed out to the nearest 0.1 g to calculate the Alcohol Insoluble Substance (AIS).

The water-soluble pectin is calculated based on the fibrous sample using the following formula, where the water-soluble pectin occurs as an alcohol insoluble substance (AIS): g dried AIS Tal x 100

AIS in the sample in % by weight ( - ) = - - -

$100 sample weight in g

16. Tribological characterization of a fiber dispersion as a function of the concentration based on the coefficient of friction p

Rheometer Physica MCR 302, tribology measuring cell T-PTD200, 3 PDMS pins below, soda glass sphere above

1 . Section:

Conditioning FN = 1 N t = 60 s 2nd section

sliding speed ramp

_FN = 1N

T = 25 °C v _s = 10' ⁴ - 100 mm/s (log) t = 250 s

The results are shown graphically in FIG. At sliding speeds of v _s = 0.01 - 0.05 mm/s, i.e. in the range just below the breakaway torque (maximum of the Stribeck curve), the coefficient of friction of the 1.5% fiber dispersions (dark blue curve) is above the two dispersions with one dosage of 2.5% and 3.5% (green and yellow curve) and above the two dispersions with the lowest values with a dosage of 4.5% and 5.0% light blue and pink curve).

This corresponds to a sensorially perceived higher creaminess of the fiber dispersions with increasing concentration.

Above the breakaway torque at sliding speeds in the range from v _s > 0.1 mm/s, the curves are in the order corresponding to the concentration used - the higher the fiber content, the lower the coefficient of friction, i.e. the creamier the mouthfeel.

Claims

- 48 -

patent claims

A method of making a de-esterified activatable pectin-converted fruit fiber, the method comprising the steps of:

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

(c) suspending the raw material from step (a) or the partially depectinized material from step (b) in an aqueous liquid and incubating this aqueous suspension at a pH of between 0.5 and 2.5 to obtain an activated pectin converted fiber;

(d) optionally adding a base, an alkaline salt or a buffer system to the aqueous suspension from step (c) to adjust a pH of between pH=3.0 and pH=9.0;

(e) de-esterification of the activated fiber suspension of step (c) or the pH-adjusted fiber suspension of step (d) by enzymatic treatment with pectin methyl esterase or acid de-esterification;

(f) washing the de-esterified activated fiber of step (e) at least twice with a washing liquor comprising an organic water-miscible solvent and then separating the washed fiber from the washing liquor each time;

(g) optionally additionally removing the organic water-miscible solvent by contacting the washed fiber of step (f) with steam;

2. The method according to claim 1, characterized in that the raw material is a residue from the processing of apple or citrus fruits and is preferably an apple or citrus pomace. - 49 -

3. The method according to claim 1 or 2, characterized in that the raw material is selected from the group consisting of citrus peel, citrus albedo, citrus flavedo, citrus vesicles, citrus membrane and citrus pomace, and is preferably citrus pomace.

4. The method according to claim 1 to 3, characterized in that the optional digestion in step (b) satisfies one or more of the following conditions: i. using an organic acid such as oxalic acid or citric acid; ii. using a mineral acid such as sulfuric acid, hydrochloric acid, nitric acid or sulfurous acid, with nitric acid or sulfuric acid being preferred; iii. In addition, a complexing agent for divalent cations such as polyphosphate or EDTA is added; IV. the pH of the suspension is between pH=2.5 and pH=5.0, preferably between pH=2.8 and pH=4.5 and particularly preferably between pH=3.0 and pH=4.0; v. the incubation takes place at a temperature between 55°C and 80°C, preferably between 60°C and 75°C and particularly preferably between 65°C and 70°C; vi. the incubation takes place over a period of between 15 minutes and 2 hours, preferably between 0.5 hours and 1.5 hours; vii. the suspension has a dry matter of between 0.5% and 20%, preferably between 3% and 16%, and more preferably between 5% and 14%; viii. the suspension is stirred or shaken during the digestion.

5. The method according to claim 1 to 4, characterized in that the digestion in step (c) satisfies one or more of the following conditions: i. using an organic acid such as oxalic acid or citric acid; ii. using a mineral acid such as sulfuric acid, hydrochloric acid, nitric acid or sulfurous acid, with nitric acid or sulfuric acid being preferred; iii. In addition, a complexing agent for divalent cations such as polyphosphate or EDTA is added; IV. the pH of the suspension is between pH=0.5 and pH=2.5, preferably between pH=1.0 and pH=2.3 and particularly preferably between pH=1.5 and pH=2.0; - 50 - BC the incubation takes place at a temperature between 60°C and 95°C, preferably between 70°C and 90°C and particularly preferably 75°C and 85°C; vi. the incubation takes place over a period of between 60 minutes and 10 hours, preferably between 2 hours and 6 hours; vii. the suspension has a dry matter content of between 0.5% and 20%, preferably between 3% and 16%, and more preferably between 5% and 14%; viii. the suspension is set in motion during the digestion by applying force. Method according to any one of the preceding claims, characterized in that the enzymatic treatment with pectin methylesterase in step (e) satisfies one or more of the following conditions: i. at least one pectin methyl esterase (EC 3.1.1.11) is added to the aqueous suspension; ii. the aqueous suspension containing at least one pectin methylesterase with a total activity of 5000 to 15000 units/L, advantageously 6000 to 10000 units/L, and particularly advantageously 8000 to 9000 units/L; iii. the incubation with the at least one pectin methylesterase in the aqueous suspension takes place for a period of 1-10 hours and preferably of 2 to 5 hours; IV. the enzymatic treatment is carried out at a temperature of between 10°C and 70°C, preferably between 20°C and 60°C and more preferably between 30°C and 50°C; v. the enzymatic treatment is at a pH of between 3.0 to 9.0 and preferably between 4.0 to 7.0; vi. the dry matter in the aqueous suspension is between 0.5% and 20% by weight, preferably between 3% and 16% by weight, and particularly preferably between 5% and 14% by weight; vii. the enzymatic treatment is carried out while stirring or shaking the aqueous suspension. The method according to any one of the preceding claims, characterized in that the washing at least twice with the organic water-miscible solvent comprising washing liquid in step (f) satisfies one or more of the following conditions: - 51 - i. The organic water-miscible solvent is an alcohol and is preferably selected from the group consisting of methanol, ethanol and isopropanol; ii. The washing step takes place at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and more preferably between 60°C and 65°C; iii. The period of contacting with the washing liquid takes place over a period of between 60 minutes and 10 hours, preferably between 2 hours and 8 hours; IV. Each washing step involves separating the solid residue from the washing liquid solvent, preferably using a decanter or a press; v. the dry matter in the wash solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight and 5.0% by weight .% is; vi. the washing is carried out in a tank with an agitator; vii. during washing, a device is used to make the suspension more uniform, which is preferably a toothed ring disperser; viii. washing is countercurrent; ix. during the washing a partial neutralization takes place by adding NaOH or KOH or Na or K salts; x. During washing, the residue is decolorized by adding one or more oxidizing agents, for example by adding chlorine dioxide and/or hydrogen peroxide. The method according to any one of the preceding claims, characterized in that in the at least twice washing with the water-miscible organic solvent-containing washing liquid according to step (f), the final concentration of the organic solvent in the solution increases with each washing step, preferably in the first washing step 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. Method according to one of the preceding claims, characterized in that in the at least twice washing with the water-miscible organic solvent-containing washing liquid according to step (f), the washing liquid has an acidic pH value in the first washing step, which is preferably between 0.1 and 3, 0, and in a second washing step has a basic pH, which is preferably between 7.0 and 9.0. 10. The method according to any one of the preceding claims, characterized in that the method after drying in step (h) additionally comprises a comminution, grinding or sieving step, wherein particles smaller than 250 μm are preferably obtained.

11. De-esterified activatable pectin-converted fruit fibre, characterized in that it has a water-soluble pectin content of between 10 and 35% by weight and the pectin is a low ester pectin, wherein the de-esterified activatable pectin-converted fruit fiber preferably by a method according to any one of the claims 1 to 10 is available or is obtained and is preferably a de-esterified citrus activatable fiber or a de-esterified apple activatable fibre.

12. De-esterified activatable pectin-converted citrus fiber according to claim 11, characterized in that the de-esterified activatable pectin-converted citrus fiber has one or more of the following rheological properties:

A yield point II (rotation) in the fiber suspension of greater than 0.1 Pa, advantageously greater than 0.6 Pa and particularly advantageously greater than 1.0 Pa;

A yield point II (crossover) in the fiber suspension of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa;

• A yield point I (rotation) in the fiber dispersion of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa;

A yield point I (crossover) in the fiber dispersion of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa;

• A dynamic Weissenberg number in the fiber suspension of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0;

• A dynamic Weissenberg number in the fiber dispersion of greater than 6.0, advantageously greater than 7.0 and particularly advantageously greater than 8.5;

• has a strength in a 4% by weight aqueous suspension of greater than 100 g, preferably greater than 125 g and particularly preferably greater than 150 g;

• has a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, the deesterified Citrus fiber is dispersed in water as a 2.5% by weight solution and the viscosity is measured at a shear rate of 50 s ^-1 at 20°C;

• a water binding capacity of more than 22 g/g, preferably more than 24 g/g, particularly preferably more than 26 g/g.

13. De-esterified activatable pectin-converted citrus fiber according to claim 11 or 12, characterized in that the de-esterified activatable pectin-converted citrus fiber has a moisture content of less than 15%, preferably less than 10% and more preferably less than 8%.

14. De-esterified, activatable, pectin-converted citrus fiber according to any one of claims 11 to 13, characterized in that the de-esterified, activatable, pectin-converted citrus fiber has a pH of 3.0 to 7.0 and preferably 4 in a 1.0% aqueous solution. 0 to 6.0.

15. De-esterified activatable pectin-converted citrus fiber according to any one of claims 11 to 14, characterized in that the de-esterified activatable pectin-converted citrus fiber has a particle size in which at least 90% of the particles are smaller than 450 μm, preferably at least 90% of the particles are smaller than 350 μm and more preferably at least 90% of the particles are smaller than 250 μm.

16. De-esterified, activatable, pectin-converted citrus fiber according to any one of claims 11 to 15, characterized in that the de-esterified, activatable, pectin-converted citrus fiber has a lightness value L*>84, preferably L*>86 and particularly preferably L*>88.

17. De-esterified activatable pectin-converted citrus fiber according to any one of claims 11 to 16, characterized in that the de-esterified activatable pectin-converted citrus fiber has a dietary fiber content of 80 to 95%.

18. De-esterified activatable pectin-converted apple fiber according to claim 11, characterized in that the de-esterified activatable pectin-converted apple fiber has one or more of the following rheological properties:

A yield point II (rotation) in the fiber suspension of greater than 0.1 Pa, advantageously greater than 0.6 Pa and particularly advantageously greater than 1.0 Pa; - 54 -

A yield point I (rotation) in the fiber dispersion of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa;

• has a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, the deesterified citrus fiber being dispersed in water as a 2.5% by weight solution and the viscosity having a shear rate of 50 s ^{- 1} measured at 20°C;

19. De-esterified activatable pectin-converted apple fiber according to claim 11 or 18, characterized in that the de-esterified activatable pectin-converted apple fiber has a moisture content of less than 15%, preferably less than 10% and more preferably less than 8%.

20. De-esterified activatable pectin-converted apple fiber according to any one of claims 11, 18 or 19, characterized in that the de-esterified activatable pectin-converted apple fiber in 1.0% aqueous solution has a pH of 3.0 to 7.0 and preferably from 4.0 to 6.0.

21 . De-esterified activatable pectin-converted apple fiber according to any one of claims 11 or 18 to 20, characterized in that the de-esterified activatable pectin-converted apple fiber has a particle size in which at least 90% of the particles - 55 - are smaller than 450 μm, preferably at least 90% of the particles are smaller than 350 μm and particularly preferably at least 90% of the particles are smaller than 250 μm.

22. De-esterified activatable pectin-converted apple fiber according to claim 11 or 18 to 21, characterized in that the de-esterified activatable pectin-converted apple fiber has a lightness value L>60, preferably L>61 and particularly preferably L>62.

23. De-esterified activatable pectin-converted apple fiber according to any one of claims 11 or 18 to 22, characterized in that the de-esterified activatable pectin-converted apple fiber has a dietary fiber content of 80 to 95%.

24. Use of the deesterified activatable pectin-converted citrus fiber according to any one of claims 14 to 17 or the deesterified activatable pectin-converted apple fiber according to any one of claims 11 or 18 to 23 as a thickening agent or structuring agent in a food product, a feed product, a beverage, a dietary supplement, a cosmetic product, a pharmaceutical product or a medical device.

25. Use of the deesterified activatable pectin-converted citrus fiber according to any one of claims 14 to 17 or the deesterified activatable pectin-converted apple fiber according to any one of claims 11 or 18 to 23 for the production of a thermoreversible gel.

26. Mixture comprising a deesterified activatable pectin-converted fruit fiber according to claim 11 and a soluble pectin, which is preferably a low esterified pectin, a high esterified pectin, a low esterified amidated pectin or a mixture thereof, wherein the deesterified activatable pectin-converted fruit fiber is advantageously a de-esterified, activatable, citrus fiber according to any one of claims 11 to 17, or de-esterified, activatable pectin-converted apple fiber according to any one of claims 11 or 18 to 23.

27. A food product, dietary supplement, feed product, drink, a cosmetic product, pharmaceutical product or medicinal product made using the de-esterified activatable pectin-converted fruit fiber according to claim 10, wherein the de-esterified activatable pectin-converted - 56 -

Fruit fiber is advantageously a de-esterified activatable pectin-converted citrus fiber according to any one of claims 11-17 or a de-esterified activatable pectin-converted apple fiber according to any one of claims 11 or 18-23.