WO2022028978A1 - Pectin-containing plant fiber composition - Google Patents

Abstract

The present invention relates to a composition that comprises plant fiber, low-esterified soluble pectin and highly esterified soluble pectin. The invention also relates to the composition as a semi-finished product for use in food industry, specifically for producing a baking-stable preparation, and to its use for producing a low-calorie preparation. The invention further relates to a low-calorie composition or a foodstuff containing the composition according the invention.

Description

Plant fiber composition containing pectin

The present invention relates to a composition comprising plant fiber, low methylester soluble pectin and high methylester soluble pectin. The invention also relates to this composition as a semi-finished product for use in the food industry, and here in particular for the production of a baking-stable preparation and the use for the production of a low-calorie preparation. Furthermore, the invention relates to a low-calorie composition or a foodstuff containing the composition according to the invention.

Background of the Invention

Fine baked goods with a short shelf life, such as Danish pastries or apple turnovers, usually contain fruit fillings with a low sugar content and a fairly high proportion of fruit, some of which is chunky. Modified starches (E 1422, E 1442) are used in the products for texturing and setting the required baking stability.

Typical baking-stable fruit preparations for long-life baked goods have a dry matter content of 50-80% TS. They are produced using low methylester pectins in combination with calcium salts. By reacting with the low methylester pectin, the calcium salts ensure that the gelling/melting temperature of the preparation is increased and thus the necessary baking stability. In the large-scale production of fruit preparations for the bakery industry, these are constantly sheared while cooling and then placed at low temperatures of approx. 40 °C in larger containers such as e.g. B. Container filled. This prevents the formation of an elastic gel network, resulting in a non-gelled, creamy-pasty product with the desired baking stability. The increase in the melting temperature through the reaction of the low methylester pectin with calcium ions depends on the soluble solids of the preparation. The lower the soluble solids (TSS), the more calcium is required to achieve the desired baking stability. If the soluble dry substance of the preparation is below 50% TS, such a large amount of calcium salt is required to increase the baking stability that during cooling under shear to the desired filling temperature, the preparation tends to strong syneresis due to the strong pre-gelation and the high water content, which negatively affect the product. The baking stability of baking-stable fruit preparations is defined by high dimensional stability and low syneresis tendency of the preparation, before during and after the baking process. For this reason, the use of pectin alone is only suitable to a limited extent for the production of baking-stable fruit preparations with a dry matter content below 50%, although the desired dimensional stability of the preparation is achieved with a strong tendency to syneresis.

A solution in the prior art for the production of baking-stable fruit preparations with a dry substance content below 50% TS is the use of modified starches. However, these starches mask the fruit flavor and aroma release of the fruit fillings and give the fruit filling a dull appearance. In addition, they are associated with a high cooking viscosity, which makes processing the fruit preparations more difficult.

There is therefore a need for new processes and compositions for producing baking-stable preparations.

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 stated object is solved by a composition comprising plant fibre, low methylester soluble pectin, high methylester soluble pectin and optionally sugar.

The composition according to the invention initially offers the advantage that calcium ions can be dispensed with. This significantly simplifies the manufacturing process, insofar as one less ingredient is required, which must also always be added depending on the dry matter content and leads to the disadvantages described above in the case of low dry substance values.

As the inventors have found, the preparations produced using the composition according to the invention have a natural and unadulterated fruit taste. The aroma is not masked and can be optimally released.

In addition, fine creamy textures with high baking stability can be produced by using the composition according to the invention. This baking stability is comprehensively guaranteed insofar as it is given before, during and after the baking process. The composition according to the invention does not impair the known baking behavior, so that both the established fruit preparations and the established baking conditions can be used unchanged. This enables fast and uncomplicated implementation in already established manufacturing processes.

It has also turned out that the preparations produced with the composition according to the invention have good pumpability, which is of crucial importance for industrial processing.

With comparable or even improved baking stability, the fruit preparations produced with the composition according to the invention show a significantly lower viscosity, especially when hot. As a result, the fruit pieces are better preserved, which is accompanied by a fruitier taste.

Furthermore, the preparations produced with the composition according to the invention do not have an increased tendency to syneresis, and a disruptive phase separation is not observed.

In addition, the composition according to the invention is more potent in its effect. Compared to modified starch, less than half the amount can be used to create a preparation with comparable baking stability.

In addition, the preparations produced using the composition according to the invention can have high acid stability, which makes them particularly suitable for acidic fruit mixtures which contain, for example, sour cherries.

By varying the degree of pectin esterification and the relative ratios of the three basic components plant fiber, low esterified soluble pectin and high esterified soluble pectin, the composition according to the invention can be adapted to a wide variety of preparations and can therefore be used not only for fruit preparations but also for other baking-stable preparations.

The composition according to the invention also allows an optimization of texture and baking behavior through the use of calcium salts.

All components of the composition are obtained from plants and preferably from fruits and are therefore natural ingredients with well-known positive properties. In their basic components, they represent a low-calorie composition: Both the plant fibers and the pectin are largely indigestible dietary fibers that represent an important part of human nutrition.

In addition, pectins lead to a reduction in cholesterol levels by binding bile acids.

Both plant fibers and pectins are established and accepted in the food industry, so that the corresponding composition can be used immediately and internationally without a lengthy approval process.

The basic components listed above are usually obtained from vegetable processing residues such as citrus or apple pomace. These are available in sufficient quantities and offer a sustainable and ecologically sensible source for the basic components present. Remarkably, both the plant fiber and the pectin can be obtained from one and the same raw material source. For example, both citrus fiber and citrus pectin with different degrees of esterification can be obtained from citrus pomace. Accordingly, both apple fiber and apple pectin with different degrees of esterification can be obtained from apple pomace.

The composition according to the invention makes it possible for the first time to also produce baking-stable fruit fillings with a lower dry substance content (e.g. from 30 to 45% DM).

The invention in detail

The composition according to the invention comprising as basic components the plant fiber, the low esterified soluble pectin and the high esterified soluble pectin. The sugar represented an optional further ingredient.

The composition according to the invention thus contains a total of three pectin sources, of which two pectins are soluble and are present separately from the plant fibers as low esterified and high esterified pectin and the plant fiber as the third pectin source, which in addition to the insoluble fiber-bound pectin (also known as protopectin) also contains water-soluble pectin. Protopectins are insoluble pectins and probably not pure homoglycans. In the protopectin, the polygalacturonic acid chains are formed by complex bonds with divalent cations, via ferulic acid groups and borate complexes, and via glycosidic bonds with neutral sugar side chains Arabinose, galactose, xylose, mannose and traces of fucose may exist, interconnected. Since the plant fiber, as explained above, also contains water-soluble pectin, it is also referred to as “plant fiber containing pectin” within the scope of the invention.

According to a further embodiment, the composition according to the invention consists essentially of plant fibre, low methylester soluble pectin and high methylester soluble pectin. Here, “essentially” means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight of other components. According to another embodiment, the composition according to the invention consists of plant fibre, low methylester soluble pectin and high methylester soluble pectin.

According to a further preferred embodiment, the composition according to the invention consists essentially of plant fibre, low methylester soluble pectin, high methylester soluble pectin and sugar. Here, “essentially” means that the composition contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, more preferably at most 1% by weight of other components. According to another embodiment, the composition according to the invention consists of vegetable fibre, low methylester soluble pectin, high methylester soluble pectin and sugar.

Preferably, the vegetable fiber of the composition is selected from the group consisting of citrus fiber, apple fiber, sugar beet fiber, carrot fiber and pea fiber, with the vegetable fiber preferably being a citrus fiber or an apple fiber.

Advantageously, the vegetable fiber of the composition is an activated pectin-containing fruit fiber or a partially activated, activatable pectin-containing fruit fiber.

According to the invention, an “activated fruit fiber containing pectin” is understood to mean a fruit fiber that has sufficient strength in a suspension so that no additional shearing forces are required in use in order to obtain the optimal rheological properties such as viscosity or texturing on the part of the user.

A “partially activated, activatable pectin-containing fibre” according to the invention is understood to mean a fruit fiber which has a satisfactory strength in a suspension as a result of the partial activation in the production process. This activation is insofar can be described as partial, as it has not yet led to the theoretically possible final strength of the fiber. However, in order to obtain the optimal rheological properties such as viscosity or texturing, the user needs to activate it further by applying additional shearing forces. It is therefore a matter of partially activated fibers, which can, however, be further activated.

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

Citrus fiber can be obtained from a wide variety of 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), lime (Citrus xaurantiifolia, syn.: Citrus latifolia), kaffir lime (Citrus hystrix), Rangpur lime (Citrus *jambhiri), lemon (Citrus *limon citron 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 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.

According to an advantageous embodiment, the sugar-containing composition contains the plant fiber in a proportion of 20 to 55% by weight, preferably 30 to 50% by weight. In the event that the plant fiber is a citrus fiber, the sugar-containing composition has the citrus fiber in a proportion of 20 to 50% by weight, preferably 30 to 40% by weight, particularly preferably 33 to 38% by weight and particularly preferably 35% by weight. For example, the proportion of citrus fiber in the sugar-containing composition can be 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43% %, 44%, 45%, 46%, 47%, 48%, 49% or 50%, these being percentages by weight.

In the event that the plant fiber is an apple fiber, the sugar-containing composition has the apple fiber in a proportion of 35 to 55% by weight, preferably 40 to 50% by weight, particularly preferably 43 to 48% by weight and particularly preferably 45% by weight. For example, the proportion of apple fiber in the sugar-containing composition can be 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48 %, 49%, 50%, 51%, 52%, 53%, 54% or 55%, these being percentages by weight.

A sugar-free composition according to the invention can have the plant fiber in a proportion of 29 to 81% by weight, preferably 44 to 70% by weight.

If the plant fiber is a citrus fiber, the sugar-free composition according to the invention contains the citrus fiber in a proportion of 29 to 74% by weight, preferably 44 to 59% by weight, particularly preferably 49 to 56% by weight, and in particular preferably from 51% by weight. For example, the proportion of citrus fiber in the sugar-free composition can be 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57% %, 58% or 59%, these being percentages by weight.

If the plant fiber is apple fiber, the sugar-free composition according to the invention contains apple fiber in a proportion of 51 to 81% by weight, preferably 59 to 74% by weight, particularly preferably 63 to 71% by weight, and in particular preferably from 66% by weight. For example, the proportion of apple fiber in the sugar-free composition can be 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72% %, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80% or 81%, these being percentages by weight.

Advantageously, the sugar-containing composition comprises the low methylester soluble pectin, which is preferably a low methylester soluble citrus pectin or apple pectin a proportion of 15 to 45% by weight, preferably 22 to 38% by weight, particularly preferably 27 to 33% by weight and particularly preferably 30% by weight. For example, the proportion of low methylester soluble pectin, which is advantageously low methylester soluble citrus pectin or apple pectin, may be 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32% %, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44% or 45%, these being percentages by weight.

The sugar-free composition preferably has the low esterified soluble pectin, which is preferably a low esterified soluble citrus pectin or apple pectin, in a proportion of 22 to 66% by weight, preferably 32 to 56% by weight, particularly preferably 40 to 48% by weight and particularly preferably 44% by weight. For example, the proportion of low methylester soluble pectin, which is advantageously low methylester soluble citrus pectin or apple pectin, may be 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, %, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65% or 66% amount, these being percentages by weight.

Preferably, the sugar-containing composition contains the high esterified soluble pectin, which is preferably a high esterified soluble citrus pectin or apple pectin, in a proportion of 1 to 10% by weight, preferably 1 to 5% by weight, particularly preferably 2 to 4% by weight and particularly preferably 3% by weight. For example, the proportion of high ester soluble pectin, which is advantageously high ester soluble citrus pectin or apple pectin, may be 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4 .0%, 4.5%, 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9 .0%, 9.5% or 10.0%, these being percentages by weight.

The sugar-free composition according to the invention can advantageously contain the high esterified soluble pectin, which is preferably a high esterified soluble citrus pectin or apple pectin, in a proportion of 1.5 to 15% by weight, preferably 1.5 to 7.5% by weight, especially preferably from 3 to 6% by weight and particularly preferably from 4.5% by weight. For example, the proportion of high ester soluble pectin, which is advantageously high ester soluble citrus pectin or apple pectin, may be 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4 .5%, 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9 .5%, 10.0%, 10.5%, 11.0%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5% or 15 .0%, these being percentages by weight. Regardless of the presence or proportion of the sugar, the composition according to the invention can be defined by the weight ratios of the basic components. Thus, in the composition according to the invention, the weight ratio of plant fiber to low esterified soluble pectin to high esterified soluble pectin can be 20-55:15-45:1-10, preferably 30-45:22-38:1-5 and particularly preferably 30-35: 30:3.

When using a citrus fiber as a plant fiber, the weight ratio of citrus fiber to low methylester soluble pectin to high methylester soluble pectin in the composition according to the invention can be 20-50:15-45:1-10, preferably 30-40:22-38:1-5 and more preferably 33-38:30:3.

When using an apple fiber as the plant fiber, the weight ratio of apple fiber to low methylester soluble pectin to high methylester soluble pectin in the composition according to the invention can be 35-55:20-45:1-10, preferably 40-50:22-38:1-5 and more preferably 43-48:30:3.

According to an advantageous embodiment, the sugar-containing composition contains the sugar, which is preferably dextrose, in a proportion of 18 to 40% by weight, preferably 20 to 38% by weight and particularly preferably 22 to 32% by weight. For example, the proportion of the sugar that is advantageously dextrose may be 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30% , 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%, these being percentages by weight.

According to an advantageous embodiment, the sugar-containing composition has the sugar, which is preferably dextrose, in a composition containing citrus fibers in a proportion of 18 to 40% by weight, preferably 20 to 38% by weight, particularly preferably 22 to 32% by weight. % and particularly preferably 32% by weight. For example, the proportion of the sugar that is advantageously dextrose may be 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30% , 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%, these being percentages by weight.

According to an advantageous embodiment, the sugar-containing composition has the sugar, which is preferably dextrose, in an apple fiber-containing composition in a proportion of 14.5 to 29.5% by weight, preferably 17 to 27% by weight, particularly preferably 19 .5 to 24.5% by weight and particularly preferably from 22% by weight. For example, the proportion of sugar which is advantageously dextrose may be 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26% or 27%, these being percentages by weight.

When it comes to sugar, the person skilled in the art can use any sugar used in the food industry. Examples of sugars that can be used are: dextrose, sucrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose, rhamnose, the sugar preferably being sucrose or dextrose.

According to one embodiment of the composition according to the invention, the composition contains 20 to 55% by weight of plant fiber, 15 to 45% by weight of low esterified soluble pectin, 1 to 10% by weight of high esterified soluble pectin and 14.5 to 29.5% by weight of sugar, with the percentages by weight relate in each case to the total weight of the composition and the sum of all the components of the mixture must amount to 100% by weight in each case.

According to an advantageous embodiment of the composition according to the invention, the composition contains 30 to 50% by weight of plant fiber, 22 to 38% by weight of low esterified soluble pectin, 1 to 5% by weight of high esterified soluble pectin and 17 to 27% by weight of sugar, the weight percentages being in each case based on the total weight of the composition and the sum of all components of the mixture must be 100% by weight in each case.

According to a particularly advantageous embodiment of the composition according to the invention, the composition contains 35 to 45% by weight plant fiber, 27 to 33% by weight low methylester soluble pectin, 2 to 4% by weight high esterified soluble pectin and 19.5 to 24.5% by weight sugar , where the percentages by weight each relate to the total weight of the composition and where the sum of all the components of the mixture must be 100% by weight in each case.

Activated pectin citrus fiber

In one embodiment, an activated pectin-containing citrus fiber is used as the plant fiber. The fiber structure can be broken down by acid digestion as a process step in the manufacturing process and this structure can be maintained by subsequent alcoholic washing steps with gentle drying.

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

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

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

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

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

The activated pectin-containing citrus fiber preferably has a viscosity of at least 650 mPas, the activated pectin-containing citrus fiber being dispersed in water as a 2.5% by weight solution and the viscosity being measured at a shear rate of 50 s ⁻¹ at 20°C.

To determine the viscosity, the activated pectin-containing citrus fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% by weight solution and the viscosity is determined at 20° C. and four shear sections (first and third section = constant profile; second and fourth section = linear ramp; Measurement determined 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). An activated pectin-containing citrus fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.

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

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

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

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

According to an advantageous embodiment, the activated pectin-containing citrus fiber has a lightness value L*> 90, preferably L*> 91 and particularly preferably L*> 92. The citrus fibers are thus almost colorless and, when used in food products, do not lead to any significant discoloration of the Products.

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

The activated pectin-containing citrus fiber used in the present invention is preferably in powder form. This has the advantage that there is a formulation with low weight and high storage stability, which can also be used in a simple manner in terms of process technology. This formulation is only made possible by the activated pectin-containing citrus fiber used according to the invention, which, in contrast to modified starches, does not tend to form lumps when stirred into liquids. Due to the acidic extraction step, the pectin content of the citrus fiber has been greatly reduced, so that the activated pectin-containing citrus fiber has less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin. This residual pectin is highly esterified Pectin. According to the invention, a highly esterified pectin is a pectin which has a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin which are present in esterified form, eg as methyl ester. The degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).

Production of the activated pectin-containing citrus fiber

The activated pectin citrus fiber can be obtained through a process that includes the following steps:

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

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

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

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

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

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

(g) optionally additionally removing the organic solvent by contacting the washed material from step (f) with steam;

(h) drying the material from step (f) or (g) including vacuum drying to obtain the activated pectin citrus fiber.

This manufacturing process leads to citrus fibers with a large inner surface, which also increases the water-binding capacity and is associated with good viscosity formation. These fibers are activated fibers that have sufficient strength in an aqueous suspension so that no additional shearing forces are required in use in order for the user to obtain the optimum rheological properties such as viscosity or texturing. The activated pectin-containing citrus fiber is synonymously referred to as pectin-containing citrus fiber in the context of the application.

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

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

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

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

The acid digestion in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and at the same time activate the fiber by increasing the internal surface area. Furthermore, the raw material is thermally crushed by the digestion. Due to the acidic incubation in an aqueous environment under the influence of heat, it breaks down into citrus fibers. 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 (high) pressure homogenization) to obtain a fiber with sufficient rheological properties. The fiber structure can be broken down by the acidic digestion as process step (b) in the manufacturing process and this structure can be maintained by subsequent alcoholic washing steps with gentle drying.

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

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

Alternatively or in combination with this, a mineral acid can also be used. Examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Nitric acid is preferably used.

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

According to the invention, the liquid for 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 one embodiment, no enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment, takes place in the production process and in particular in the acidic digestion in step (b).

In the case of the acidic digestion in step (b), 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 incubation in step (b) takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.

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

The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done in a continuous manner to keep the particles in suspension in suspension.

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

Advantageously, the broken down material is subjected to a multi-stage separation in step (b). In this connection, it is preferred if, during the separation from the aqueous suspension, increasingly finer particles are separated off in stages. This means that in a two-stage separation, for example, both stages separate larger particles, with finer particles being separated in the second stage than in the first stage in order to achieve the most complete possible separation of the particles from the suspension. Preference is given to the first separation of particles using decanters and the second separation using separators. With each separation step, the material becomes more and more finely particulate.

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

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

Advantageously, the washing according to step (d) is carried out with water as an aqueous solution. The use of deionized water is particularly advantageous here. In one embodiment, the aqueous solution consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In a preferred embodiment, the aqueous solution contains no organic solvent and in particular no alcohol. This is a water-based wash and no water-alcohol exchange as is the case with fiber washing with a mixture of alcohol and water, this mixture having more than 50% alcohol by volume and typically having an alcohol content of more than 70% by volume.

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

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

The period of contacting with the aqueous solution in step (d) is for a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

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

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

During the washing step (d), coarse particles or particles that have not been broken down are separated off. It is advantageous here to separate particles with a grain size of more than 500 μm, more preferably more than 400 μm and most preferably more than 350 μm.

The separation is advantageously carried out using wet screening. A straining machine or a belt press can be used for this purpose. As a result, both coarse particle contamination of the raw material and insufficiently broken down material are removed. After washing with the aqueous solution, the washed material is separated from the aqueous solution according to step (e). This separation is advantageously carried out using a decanter or a separator.

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

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

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

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

The period of contacting in step (f) with the organic solvent is for a period of between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

Each organic solvent washing step involves contacting the material with the organic solvent for a specified period of time followed by separating the material from the organic solvent. A decanter or a press is preferably used for this separation.

When washing with the organic solvent in step (f), the dry 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 organic solvent in step (f) is preferably carried out with mechanical agitation of the washing mixture. The washing is preferably carried out in a tank with an agitator. In the washing with the organic solvent in step (f), a device for making the suspension uniform is advantageously used. This device is preferably a toothed ring disperser.

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

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

In addition, in the washing with the organic solvent in step (f), decolorization of the material can also be carried out. 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 an organic solvent in step (f), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the proportion of water in the fiber material in a controlled manner so that the rheological properties of the fibers are retained during the subsequent steps of solvent removal and drying and the activated fiber structure does not collapse.

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

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.

In step (h), the washed material from step (f) or the stripped material from step (g) is dried, the drying comprising vacuum drying and preferably consisting of vacuum drying. With vacuum drying, the washed material is exposed to a vacuum as a dry product, which increases the boiling point reduced 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 citrus fiber material, since the activated, open fiber structures and thus the rheological properties resulting therefrom are retained. The vacuum drying preferably takes place at a reduced pressure of less than 400 mbar, preferably less than 300 mbar, further preferably less than 250 mbar and particularly preferably less than 200 mbar.

The drying under vacuum in step (h) 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 250 μm, preferably a particle size of less than 200 μm and in particular a particle size of less than 150 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

The activated citrus fiber and a method for its production are disclosed in the application DE 10 2020 115 526.3.

Partially activated, activatable citrus fiber containing pectin

According to an alternative embodiment, a partially activated, activatable, pectin-containing citrus fiber is used as the plant fiber. The fiber structure can be broken down by acid digestion as a process step in the manufacturing process and this structure can be maintained by subsequent alcoholic washing steps with gentle drying.

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

In one embodiment, the partially activated, activatable, pectin-containing citrus fiber has a yield point II (rotation) of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa, in a 2.5% by weight aqueous suspension particularly advantageously 0.6 -0.8 Pa. In a 2.5 wt 2.0 - 3.0 Pa.

According to a further embodiment, the partially activated, activatable, pectin-containing citrus fiber has a yield point II (crossover) of 0.1-1.0 Pa, advantageously of 0.3-0.9, in a 2.5% by weight aqueous suspension Pa and most advantageously from 0.6 - 0.8 Pa. In a 2.5 wt 2.0 - 3.5 Pa.

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

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

The partially activated, activatable, pectin-containing citrus fiber preferably has a viscosity of between 150 and 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, the partially activated, activatable, pectin-containing citrus fiber being present in water as 2, 5% by weight solution is dispersed and the viscosity is measured at a shear rate of 50 s ^-1 at 20°C. To determine the viscosity, the partially activated, activatable pectin-containing citrus fiber is dispersed as a 2.5% by weight solution in demineralized water using the method disclosed in the examples and the viscosity is measured at 20° C. and four shear sections (first and third section = constant profile; second and fourth section=linear ramp; evaluation in each case at a shear rate of 50 s ^-1 ) determined (rheometer; Physica MCR series, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). A partially activated, activatable, pectin-containing citrus fiber with this high viscosity after shear activation has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.

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

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

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

The partially activated, activatable, pectin-containing 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 partially activated, activatable, pectin-containing citrus fiber has a lightness value L*>84, preferably L*>86 and particularly preferably L*>88 a significant discoloration of the products.

Advantageously, the partially activated, activatable, pectin-containing citrus fiber has a dietary fiber content of 80 to 95%. The partially activated, activatable, pectin-containing citrus fiber used according to the invention is preferably in powder form. This has the advantage that there is a formulation with low weight and high storage stability, which can also be used in a simple manner in terms of process technology. This formulation is only made possible by the activatable citrus fiber used according to the invention, which, in contrast to modified starches, does not tend to form lumps when stirred into liquids.

Due to the acid extraction step, the pectin content of the partially activated, activatable, pectin-containing citrus fiber has been greatly reduced, such that the activatable, pectin-containing citrus fiber has less than 10%, preferably less than 8% and more preferably less than 6% water-soluble pectin. This residual pectin 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 proportion of carboxyl groups in the galacturonic acid units of the pectin which are present in 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).

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

The partially activated-activatable pectin-containing citrus fiber can be obtained by a process comprising the following steps:

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

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

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

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

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

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

(g) optionally additionally removing the organic solvent by contacting the washed material from step (f) with steam; (h) drying the material from step (f) or (g) comprising drying at atmospheric pressure to obtain the partially activated activatable pectin citrus fiber.

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

These fibers are fibers which can be activated and which, as a result of the partial activation in the production process in aqueous suspension, have a satisfactory strength. However, in order to obtain the optimal rheological properties such as viscosity 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. Within the scope of the application, the activatable pectin-containing citrus fiber is referred to synonymously as pectin-containing citrus fiber.

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

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

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

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

The acid digestion in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and at the same time activating the fiber by increasing the inner surface. Furthermore, the raw material is thermally crushed by the digestion. Due to the acidic incubation in an aqueous environment under the influence of heat, it breaks down into citrus fibers. 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 digestion in step (b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of a liquid and solids (particles of raw material) finely distributed therein. Since the suspension tends to sedimentation and phase separation, the particles are suitably kept in suspension by shaking or stirring. There is therefore no dispersion in which the particles are comminuted by mechanical action (shearing) in such a way that they are finely dispersed.

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

Alternatively or in combination with this, a mineral acid can also be used. Examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Nitric acid is preferably used.

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

According to the invention, the liquid for 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 one embodiment, no enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment, takes place in the production process and in particular in the acidic digestion in step (b). In the case of the acidic digestion in step (b), 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.

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

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

The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done in a continuous manner to keep the particles in suspension in suspension.

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

Advantageously, the broken down material is subjected to a multi-stage separation in step (c). In this connection, it is preferred if, during the separation from the aqueous suspension, increasingly finer particles are separated off in stages. This means that in a two-stage separation, for example, both stages separate larger particles, with finer particles being separated in the second stage than in the first stage in order to achieve the most complete possible separation of the particles from the aqueous suspension. Preference is given to the first separation of particles using decanters and the second separation using separators. With each separation step, the material becomes more and more finely particulate.

After the acidic digestion in step (b) and the separation of the digested material in step (c), the separated material is washed with an aqueous solution in step (d). This step allows remaining water-soluble substances, such as sugar, to be removed. It is precisely the removal of sugar with the help of this step that contributes to the fact that the citrus fiber is less adhesive and is therefore easier to process and use. In the context of the invention, the “aqueous solution” means the aqueous liquid used for washing in step (d). The mixture of this aqueous solution and the digested material is referred to as the “wash mixture”.

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

In one embodiment, the aqueous solution consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In a preferred embodiment, the aqueous solution contains no organic solvent and in particular no alcohol. This is a water-based wash and no water-alcohol exchange as is the case with fiber washing with a mixture of alcohol and water, this mixture having more than 50% alcohol by volume and typically having an alcohol content of more than 70% by volume.

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

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

The period of contacting with the aqueous solution in step (d) is for a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

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

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

During the washing step (d), coarse particles or particles that have not been broken down are separated off. A separation of particles with a grain size of more than 500 μm, more preferably of more than 400 μm and most preferably of more than 350 μm, is particularly advantageous here. The separation is advantageously carried out using a pulping machine or a belt press. As a result, both coarse-particle Impurities in the raw material as well as insufficiently digested material are removed.

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

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

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

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

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

The period of contacting with the organic solvent in step (f) is for a period of between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

Each organic solvent washing step involves contacting the material with the organic solvent for a specified period of time followed by separating the material from the organic solvent. A decanter or a press is preferably used for this separation.

When washing with the 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 organic solvent in step (f) is preferably carried out with mechanical agitation of the washing mixture. The washing is preferably carried out in a tank with an agitator. In the washing with the organic solvent in step (f), a device for making the suspension uniform is advantageously used. This device is preferably a toothed ring disperser.

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

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

In addition, in the washing with the organic solvent in step (f), decolorization of the material can also be carried out. 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 an organic solvent in step (f), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the 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 organic solvent is preferably between 60 and 70% by volume in the first washing step, between 70 and 85% by volume in the second washing step and between 80 and 90% by volume in an optional third washing step.

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, the material is moistened with water before drying according to step (h). 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 atmospheric pressure. Examples of suitable drying methods 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.

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.

The partially activated, activatable, pectin-containing citrus fiber and a process for its production are disclosed in the application DE 10 2020 115 527.1.

Activated apple fiber containing pectin

In one embodiment, an activated pectin-containing apple fiber is used as the plant fiber. The fiber structure can be broken down by acid digestion as a process step in the manufacturing process and this structure can be maintained by subsequent alcoholic washing steps with gentle drying.

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

In one embodiment, the activated pectin-containing apple fiber in a 2.5% by weight suspension has a yield point II (rotation) of more than 0.1 Pa, advantageously more than 0.5 Pa, and particularly advantageously more than 1.0 father In the case of a 2.5% by weight dispersion, the activated pectin-containing apple fiber correspondingly has a yield point I (rotation) of more than 5.0 Pa, advantageously of more than 6.0 Pa and particularly advantageously of more than 7.0 Pa.

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

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

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

The activated pectin-containing apple fiber preferably has a viscosity of more than 100 mPas, preferably more than 200 mPas, and particularly preferably more than 350 mPas, the activated apple fiber being dispersed in water as a 2.5% by weight solution and the Viscosity is measured at a shear rate of 50 s ^-1 at 20°C.

To determine the viscosity, the apple fiber is dispersed in demineralized water using the method disclosed in the examples as a 2.5% 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; measured at a shear rate of 50 s' ¹ ) determined (rheometer; Physica MCR 101, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). An activated apple fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.

The activated pectin-containing apple fiber advantageously has a water binding capacity of more than 20 g/g, preferably more than 22 g/g, particularly preferably more than 24 g/g, and particularly preferably more than 27.0 g/g. Such an advantageously high water-binding capacity leads to a high viscosity and, as a result, to lower fiber consumption with a creamy texture.

According to one embodiment, the activated pectin-containing apple fiber has a moisture content of less than 15%, preferably less than 8% and particularly preferably less than 6%.

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

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

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

Advantageously, the activated apple fiber containing pectin has a dietary fiber content of 80 to 95%.

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

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

The plant fiber according to the invention is expediently a depectinized plant fiber in which the protopectin is largely dissolved out of the plant fiber by depectinizing processes, resulting in a plant fiber with a greatly reduced pectin content of less than 10% by weight.

Production of activated apple fiber containing pectin

The activated pectin apple fiber can be obtained through a process that includes the following steps:

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

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

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

(d) separating the material obtained in step (c), freed from coarse particles, from the aqueous suspension;

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

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

(g) washing the separated material from step (f) at least twice with an organic solvent and then separating the washed material from the organic solvent in each case;

(h) optionally additionally removing the organic solvent by contacting the washed material from step (g) with steam;

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

Apples and preferably processing residues from apples can be used as raw material. The raw material used in the method according to the invention can be apple peel, core casing, seeds or fruit pulp or a combination thereof. Preferably, as raw material Apple pomace is used, i.e. the pressed residue from apples, which typically also contain the above-mentioned components in addition to the peel.

All cultivated apples known to those skilled in the art can be used as apples.

The acid digestion in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and at the same time activate the fiber by increasing the internal surface area. Furthermore, the raw material is thermally crushed by the digestion. It disintegrates into apple fibers through 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 fiber structure can be broken down by acid digestion as a process step in the manufacturing process and this structure can be maintained by subsequent alcoholic washing steps with gentle drying.

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

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

Alternatively or in combination with this, a mineral acid can also be used. Examples which may be mentioned are: sulfuric acid, hydrochloric acid, nitric acid or sulphurous acid. Sulfuric acid is preferably used. In the acid digestion in step (b) of the process, the pH of the suspension is between pH=0.5 and pH=4.0, preferably between pH=1.0 and pH=3.5 and particularly preferably between pH= 1.5 and pH = 3.0.

According to the invention, the liquid for 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 one embodiment, no enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment, takes place in the production process and in particular in the acidic digestion in step (b).

In the case of the acidic digestion in step (b), 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 incubation in step (b) takes place over a period of between 60 minutes and 10 hours and preferably between 2 hours and 6 hours.

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

The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done in a continuous manner to keep the particles in suspension in suspension.

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

In the one-stage or multi-stage separation, it is advantageous for particles with a grain size of more than 1000 μm, preferably more than 500 μm, to be separated off. As a result, both coarse-particle components of the raw material and insufficiently broken down material are removed.

Advantageously, the broken down material in step (c) is subjected to a multi-stage separation. In this connection, it is preferred if, when the coarse particles are separated off, increasingly finer particles are separated off in stages. this means that, for example, in a two-stage separation, both stages perform a separation of larger particles, with finer particles being separated in the second stage compared to the first stage. With each separation step, the material becomes more and more finely particulate.

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

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

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

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

In one embodiment, the aqueous solution consists of more than 50% by volume, preferably more than 60, 70, 80 or even 90% by volume of water. In a preferred embodiment, the aqueous solution contains no organic solvent and in particular no alcohol. This is a water-based wash and no water-alcohol exchange as is the case with fiber washing with a mixture of alcohol and water, this mixture having more than 50% alcohol by volume and typically having an alcohol content of more than 70% by volume.

Alternatively, a salt solution with an ionic strength of I<0.2 mol/l can also be used as the aqueous solution. The washing according to step (e) is advantageously carried out at a temperature between 30°C and 90°C, preferably between 40°C and 80°C and particularly preferably between 50°C and 70°C.

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

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

More advantageously, the washing according to step (e) is carried out with mechanical agitation of the washing mixture. This is expediently done by stirring or shaking the wash mixture.

Particles with a grain size of more than 500 μm, more preferably of more than 400 μm and most preferably of more than 350 μm, can optionally also be separated off here during the washing in step (e). The separation is advantageously carried out using a pulping machine or a belt press. As a result, both coarse-particle components of the raw material and insufficiently broken down material are removed.

After washing with the aqueous solution, the washed material is separated from the aqueous solution according to step (f). This separation is advantageously carried out using a decanter or a separator.

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

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

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

The period of contacting with the organic solvent in step (g) is for a period of between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

Each organic solvent washing step involves contacting the material with the organic solvent for a specified period of time followed by separating the material from the organic solvent. A decanter or a press is preferably used for this separation.

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

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

In the washing with the organic solvent in step (g), a device for making the suspension uniform is advantageously used. This device is preferably a toothed ring disperser.

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

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

In addition, in the washing with the organic solvent in the step (g), decoloration of the material can also be carried out. 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 with an organic solvent at least twice, the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of 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 during the subsequent steps of solvent removal and drying and the activated fiber structure does not collapse.

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

According to the optional step (h), the proportion of the solvent can additionally be reduced by bringing the material into contact with steam. This is preferably done with a stripper in which the material is countercurrently contacted with steam as the stripping gas.

In step (i), the washed material from step (g) or the stripped material from step (h) is dried, the drying comprising vacuum drying and preferably consisting of vacuum drying. 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. Vacuum drying preferably takes place at an absolute vacuum of less than 400 mbar, preferably less than 300 mbar, more preferably less than 250 mbar and particularly preferably less than 200 mbar.

The drying under vacuum in step (i) is conveniently carried out at a jacket temperature of between 40°C and 100°C, preferably between 50°C and 90°C and particularly preferably between 60°C and 80°C. After drying, the product is expediently cooled to room temperature. According to an advantageous embodiment, after the drying in step (i), the method additionally comprises a 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 400 μm, preferably a particle size of less than 350 μm and in particular a particle size of less than 300 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

The activated apple fiber and a method for its production are disclosed in the application DE 10 2020 115 501.8.

pectins

The pectins according to the invention are obtained by extraction from plants in which the pectin is found primarily in the more solid components such as stems, leaves, blossoms or fruits.

The soluble pectins according to the invention can be obtained from all plants and parts of plants known to the person skilled in the art. Examples include: citrus fruit, apple, sugar beet, sunflower infructescence, rosehip, quince, apricot, cherry and carrot.

The pectin is particularly preferably obtained by extraction from citrus pomace or apple pomace and used as citrus pectin or apple pectin.

According to an advantageous embodiment, the low esterified soluble pectin, which is preferably a low esterified soluble citrus pectin or apple pectin, has a degree of esterification of 15 to 40%, preferably 20 to 38%, more preferably 24 to 33% and particularly preferably 26% to 31% % on. For example, the degree of esterification of the low methylester soluble pectin, which is preferably a low methylester soluble citrus pectin or apple pectin, can be 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25% , 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%.

Advantageously, when the low ester soluble pectin is a low ester soluble citrus pectin, it has a degree of esterification of 15 to 40%, preferably 20 to 35%, more preferably 24 to 28% and most preferably 26.5%. For example, the degree of esterification of low esterified soluble citrus pectin or apple pectin is 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%.

Advantageously, the low ester soluble pectin, when it is a low ester soluble apple pectin, has a degree of esterification of 15 to 40%, preferably 20 to 38%, more preferably 24 to 33% and most preferably 30%. For example, the degree of esterification of low ester soluble citrus pectin or apple pectin is 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%.

Advantageously, the low methylester soluble pectin has a calcium sensitivity of 300 to 3000 HPE, preferably 500 to 2500 HPE, more preferably 600 to 2000 HPE and most preferably 700 to 1950 HPE. Due to the existing high sensitivity to calcium, the fruit's own calcium is sufficient for the formation of texture in the baking stable fruit-containing preparation.

Advantageously, when the low methylester soluble pectin is a low methylester soluble citrus pectin, it has a calcium sensitivity of from 1000 to 3000 HPE, preferably from 1250 to 2500 HPE, more preferably from 1500 to 2000 HPE and most preferably from 1790 to 1950 HPE. Due to the existing high sensitivity to calcium, the fruit's own calcium is sufficient for the formation of texture in the baking stable fruit-containing preparation.

Advantageously, when the low methylester soluble pectin is a low methylester soluble apple pectin, it has a calcium sensitivity of from 300 to 2000 HPE, preferably from 500 to 1500 HPE and more preferably from 700 to 1000 HPE. Due to the existing high sensitivity to calcium, the fruit's own calcium is sufficient for the formation of texture in the baking stable fruit-containing preparation.

The high esterified soluble pectin, which is preferably a high esterified soluble citrus pectin or apple pectin, suitably has a degree of esterification of from 65 to 80%, preferably from 68 to 76%, more preferably from 69 to 74% and most preferably from 70 to 72%. For example, the degree of esterification of the high esterification soluble pectin, which is preferably a high esterification soluble citrus or apple pectin, can be 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75 %, 76%, 77%, 78%, 79% or 80%. The high esterified soluble pectin, which is preferably a high esterified soluble citrus or apple pectin, advantageously has a gelling power of from 140 to 280 ^O USA Sag, preferably from 160 to 260 ^O USA Sag, more preferably from 170 to 250 ^O USA Sag. The high gelling power of the high methylester pectin has a positive effect on the texture of the preparation and its syneresis behavior.

Advantageously, when the high esterified soluble pectin is a high esterified soluble citrus pectin, it has a gelling power of from 200 to 280 ^O USA Sag, preferably from 220 to 260 ^O USA Sag, more preferably from 230 to 250 ^O USA Sag and most preferably 240 ^O USA Sag. The high gelling power of the high methylester pectin has a positive effect on the texture of the preparation and its syneresis behavior.

Advantageously, when the high esterified soluble pectin is a high esterified soluble apple pectin, it has a gelling power of from 140 to 220 ^O USA Sag, preferably from 160 to 200 ^O USA Sag and most preferably from 170 to 180 ^O USA Sag on. The high gelling power of the high methylester pectin has a positive effect on the texture of the preparation and its syneresis behavior.

According to an advantageous embodiment, the sugar-containing composition has a degree of esterification of between 20 and 45% and preferably between 30 and 32%.

Furthermore, it is preferred that the composition according to the invention has a pH in a 1.0% by weight aqueous suspension of from 3.0 to 5.0 and preferably from 3.4 to 4.5. At this pH the soluble pectin has its greatest chemical stability.

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

In a second aspect, the invention relates to the composition according to the invention as a semi-finished product for use in the food industry. It is preferred here that the semi-finished product is used to produce a baking-stable preparation.

The baking-stable preparation produced using the semi-finished product mentioned above preferably has one or more of the following ingredients: fruits, Fruit pieces, fruit puree, vegetables, chocolate and nuts, the baking-stable preparation preferably comprising fruit and/or fruit pieces and/or fruit puree.

In a third aspect, the invention relates to the use of the composition according to the invention for the production of a low-calorie preparation, which is preferably a baking-stable preparation as described above.

The composition according to the invention is preferably used here as a semi-finished product. This means that the composition, which contains plant fiber, low methylester soluble pectin and also high methylester soluble pectin, is preferably used as a mixture of these (and possibly other components) in the food industry for the production of a baking-stable preparation.

In an alternative embodiment, the three main components of the composition according to the invention can be used separately, which means that all three components, namely vegetable fibre, low methylester soluble pectin and soluble high methylester pectin are added sequentially, or a mixture of two components separated in time from the third component is added. Furthermore, the components can be kept available as a single component or as a mixture of two components in different ingredients of the foodstuff to be produced, so that the composition according to the invention is only formed when these ingredients are mixed.

In a fourth aspect, the invention relates to a low-calorie preparation which comprises the composition according to the invention. This includes both the use of the composition according to the invention as a semi-finished product and as individual components or partial mixtures, so that in this case the composition only came about by combining the three components essential to the invention, namely plant fibre, low esterified soluble pectin and high esterified soluble pectin in the low-calorie preparation comes.

The low-calorie preparation can have a dry matter content of 10 to 50°Brix, preferably 10 to 48°Brix, particularly preferably 20 to 48°Brix and particularly preferably 30 to 45°Brix. The terms "soluble dry matter" and "dry matter content" are synonyms and are also abbreviated to "TS" here and correspond to the specification in °Brix (°Bx).

According to an advantageous embodiment, the low-calorie preparation has the composition according to the invention in a proportion of 0.5 to 5% by weight, preferably 1 to 3% by weight, particularly preferably 1.5 to 2% by weight and particularly preferably 1 75 to 1.9% by weight.

The low-calorie preparation can be a bake-stable preparation. This bake-stable preparation can advantageously comprise one or more of the following ingredients: fruits, fruit pieces, fruit puree, vegetables, chocolate, and nuts.

The baking-stable preparation according to the invention preferably comprises fruits and/or fruit pieces and/or fruit puree in addition to the composition according to the invention.

In a fifth aspect, the invention relates to a food product or low-calorie preparation which has been produced using the composition according to the invention and which accordingly comprises the composition according to the invention.

definitions

A plant fiber according to the application is a fiber isolated from a nonlignified plant cell wall and consists mainly of cellulose. Other components include hemicellulose and pectin, with the plant fiber according to the application having a pectin content of less than 10% by weight, and preferably less than 6%. The plant fiber according to the invention advantageously has a water-soluble pectin content of between 2% and 8% by weight and more preferably between 2 and 6% by weight. The content of water-soluble pectin in this plant fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight.

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

An "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.

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

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

An activatable citrus fiber according to the present application is defined as distinct from an activated citrus fiber by the yield point of the fiber in a 2.5% dispersion or by the viscosity. An activatable citrus fiber is characterized in that it has a yield point I (rotation) of between 1.0 and 4.0 Pa, a yield point I (crossover) of between 1.0 and 4.5 Pa or a viscosity of 150 to 600 mPas.

An activated apple fiber according to the present application is defined as distinct from an activatable (and thus only partially activated) apple fiber by the yield point of the fiber in a 2.5% dispersion or by the viscosity. An activated apple fiber is thus characterized in that it has a yield point I (rotation) of more than 5.0 Pa or a yield point I (crossover) of more than 5.0. A soluble 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 the pectin which are present in esterified form, eg as methyl ester.

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

According to the invention, a highly esterified pectin is a pectin which has a degree of esterification of at least 50%. A low ester pectin, on the other hand, has a degree of esterification of less than 50%. The degree of esterification describes the percentage of 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 sugar-containing composition according to the invention is the composition according to the invention with the presence of the optional sugar and the sugar-free composition is a composition which accordingly does not contain this optional sugar.

The term "bake stable" according to the invention denotes the behavior of a preparation when dry heat is applied to show only minimal spreading (ie by a maximum of 25%) as determined by the following baking test method. Here, a preparation is used which, before the baking test, has a creamy-pasty consistency when cooled, such as a chocolate cream, a fruit preparation or a vegetable preparation. A metal ring 1 cm high and 60 mm in diameter is placed on a filter paper (Hahnenmühle, Dassel Germany, Type 589/1, DP 5891 090, 0 90 mm), filled with the preparation to be tested on the filter paper and attached to the surface of the Metal rings smoothed out. After evenly pulling off the metal ring, the one coated with the preparation is coated Place filter paper on a baking tray and bake in a preheated oven (top / bottom heat) at 200 °C for 10 minutes. The form stability (diameter before baking in relation to diameter after baking) of the preparation is assessed. The diameter of the preparation after baking must not exceed 125% of the diameter of the preparation before baking.

The term "low-calorie" according to the present invention is to be understood as reduced sugar and refers to a food product that contains at least 30% less sugar than conventional products of this type. The food product can contain less than 200 kJ, preferably less than 150 kJ and more preferably less than 100 kJ, each based on 100 g of food product.

A "semi-finished product" in the context of the registration is understood to mean a semi-finished product in the food industry that is still in the manufacturing process and that has to go through further work steps until it is completed.

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.

exemplary embodiments

1. Compositions of the Invention In one embodiment, which is marketed under the product name Herba ComBind BF 402, the composition according to the invention is composed as follows:

1.1 Herstellung einer 2,5 Gew%igen Faserdispersion In a further embodiment, which is marketed under the product name Herba ComBind BF 401, the composition according to the invention is composed as follows:

1.1 Preparation of a 2.5% by weight fiber dispersion

Recipe:

2.50 g fibers

97.5 g demineralized water (room temperature)

Sprinkle time: 15 seconds In a 250 ml beaker, the respective amount of the. Water (room temperature) submitted. 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 Duration of bedding 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 l / min. (Stage 1) stirred. If the sample is to be used to determine the viscosity, 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.

1.2 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 (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 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.

1.3 Test method for determining the water binding capacity

Execution:

Water binding capacity of non-pretreated samples:

The sample is allowed to swell with an excess of water at room temperature for 24 hours. After centrifugation and subsequent decantation 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 ₂ O/g sample) = - ■ -

1.0g

1.4 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 recorded by measuring when a specified minimum shear rate is exceeded. According to the present method, the yield point T ₀ [Pa] is exceeded at the shear rate > 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) Measuring temperature: 20 °C

Measurement parameters:

1st section (rest phase):

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

- Profile: constant

- Value: 0 Pa

- Section duration: 180 s

- Temperature: 20ºC

2nd section (determination of the yield point):

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 V < 0.10 s ^-1 for the last time.

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

The rotation yield point was measured using a fiber suspension (simply stirring the fiber in with a spoon=corresponds to a non-activated fiber) and is also referred to as “rotation yield point 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.

1.5 Test method for determining the yield point (oscillation measurement)

Measuring principle:

This yield point also makes a statement about the structural strength and is determined in the oscillation test by measuring the amplitude at a constant frequency for so long is increased until the sample is destroyed by the 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: 1.0Hz

Temperature: 20°C

Evaluation:

With the help of the Rheoplus rheometer software, the shear stress at the cross-over is evaluated after exceeding the linear-viscoelastic range (i.e. G' = G").

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:

1.6 Testmethode zur Bestimmung der dynamischen Weissenbergzahl If one considers the yield point for the suspensions of the fibers according to the invention stirred in with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention stirred in with high shear forces, e.g. Ultra Turrax (corresponding to an activated fiber), one can draw conclusions about the advantage/necessity of activation meeting. 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. It is specified for the fibers when activation is necessary.

1.6 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 components. 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: 1.0Hz

Temperature: 20°C

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

1.7 Test Method for Determining Strength

Execution:

150 ml of distilled water are placed in a beaker. Then, with a spoon, stir 6.0 g citrus fibers or 9.0 g apple fibers into the water without lumps. 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 pressure/simple test

Parameters: - Test speed: 1.0 mm/s

- Travel: 15.0mm/s

Measuring tool: - P/50 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). 1.8 Test Method for Determining Grain Size

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

The sample is weighed to two decimal places. The screens are provided with screening aids and built up one on top of the other with increasing mesh sizes. The sample is quantitatively transferred to the top sieve, the sieves are clamped and the 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.

Measurement specifications:

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

1.9 Test Method for Determining Viscosity Measuring device: Physica MCR series (e.g. MCR 301, MCR 101)

Measuring system: Z3 DIN or CC25

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

Number of sections: 4

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

Measurement parameters:

1 . 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: linear ramp

- 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: linear ramp

- 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

1.10 Test method for determining the degree of esterification

This method corresponds to the method published by JECFA (Joint FAO/WHO Expert Committee on Food Additives). 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.

1.11 Test method for determining calcium sensitivity

Materials:

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

271.25 g of lactic acid with the. water to 5 liters)

60.0 g sugar (sucrose)

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

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

Weight: approx. 399 g

Weight: 380 g

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

Dry matter content: approx. 22% TS

Measurement method:

Mix the pectin and the entire amount of sugar homogeneously in a glass bowl.

Preheat the electric heating plate at the highest level for at least 10 minutes. Place the buffer solution in a stainless steel pot.

Sprinkle the pectin-sugar mixture from A into the buffer solution while stirring, bring to the boil and heat while stirring until the pectin is completely dissolved.

Dose the calcium chloride solution and boil to the final weight.

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

Place the beaker in a water bath, avoiding shaking. After exactly 2 hours, the breaking strength is measured using a conventional pectinometer. The result is the mean of the three individual values.

1.12 Test Method for Determining Gelling Power

This method reflects a standard procedure for grading pectin in a 65% soluble solids gel. It conforms to IFT Committee on Pectin Standardization, Food Technology, 1959, 13: 496-500 Method 5-54.

1.13 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.

1.14 Test method for determining moisture and dry matter

Principle:

The moisture content of the sample is understood to mean the decrease in mass determined according to defined conditions after drying. The moisture content of the sample is determined by means of infrared drying 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].

1.15 Test method to determine the 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.

2. Making a bake stable apple filling using the composition of the present invention with citrus fiber

Ingredients:

18 g Herba ComBind BF 402 (= 1.8%)

300 g apple pulp

250 g apple cubes

275 g sucrose, crystalline

200 grams of water

5 g citric acid solution 50% (to adjust the pH value)

Weight: approx. 1048g

Weight: approx. 1000 g

Dry matter content approx. 35% TS pH value: approx. 3.2 - 3.3 Manufacturing instructions:

Mix A Herba ComBind with approx. 50 g sucrose (from the total quantity).

B Stir mixture “A” into apple pulp and water and heat to approx. 90 °C.

C Add the remaining amount of sucrose and boil to approx. 750 g (approx. 44 °Brix).

D Add citric acid solution to adjust the pH value.

E Stir in the diced apples.

F Filling temperature approx. 80 - 85 °C.

3. Preparation of a bake-stable apple filling using the inventive composition with apple fiber

Ingredients:

18 g Herba ComBind BF 401 (= 1.8%)

300 g apple pulp

250 g apple cubes

275 g sucrose, crystalline

200 grams of water

5 g citric acid solution 50%

Weight: approx. 1048 g

Weight: approx. 1000 g

Dry matter content: approx. 35% TS pH value: approx. 3.2 - 3.3

Manufacturing instructions:

Mix A Herba ComBind with approx. 50 g sucrose (from the total quantity).

B Stir mixture “A” into apple pulp and water and heat to approx. 90 °C.

C Add the remaining amount of sucrose and boil to approx. 750 g (approx. 44°Brix).

D Add citric acid solution to adjust pH.

E Stir in the diced apples.

F Filling temperature approx. 80 - 85 °C.

4. Temperature dependent viscosity behavior In this viscosity experiment, a baking-stable apple filling with 35% TS containing 1.8% by weight of the composition according to the invention with citrus fiber (Combind BF 402) was compared with a baking-stable apple filling (35% TS) containing 4% by weight of modified starch ( acetylated distarch adipate (E1422), eg COLFLO 67 from National Starch, Manchester, UK). Notably, the concentrations are chosen to give formulations with comparable baking stability.

The baking-stable apple filling produced under 2. was compared with 1.8% Herba ComBind BF 402 and the same recipe with 4.0% of the modified starch COLFLO 67.

5. Preparation of a bake-stable apple filling using 4.0% of the modified COLFLO 67 starch

Ingredients:

40 g COLFLO 67 (= 4.0%)

300 g apple pulp

250 g apple cubes

255 g sucrose, crystalline

200 grams of water

5 g citric acid solution 50% (to adjust the pH value)

Weight: approx. 1050 g

Weight: approx. 1000 g

Dry matter content: approx. 35% TS pH value: approx. 3.2 - 3.3

Manufacturing instructions:

Stir A COLFLO 67 into apple pulp and water and heat to approx. 80 °C.

B Hold batch “A” at 80 °C for 5 minutes to obtain the starch digestion.

C Add sucrose and boil to approx. 750 g (approx. 44 °Brix).

D Add citric acid solution to adjust the pH value.

E Stir in the diced apples.

F Filling temperature approx. 80 - 85 °C.

Determination of the viscosity Herba ComBind BF 402 of the apple filling in comparison to the starch (without pieces) Measurement method:

Rheometer Physica MCR series, e.g.: MCR 301, MCR 101, MCR 302

Z3 DIN (CC 25)

Sample volume: 15 ml

Measurement parameters:

1st section (Vorscherunq):

- Default value: Shear rate [s ^-1 ]

- Profile: constant

- Value: 5 s' ¹

- Measuring points: 2 (data recording off)

- Measurement profile: constant measurement point duration

- Measuring point duration: 15 s

- Section duration: 30 s

- Formation of measured values: automatic

- Temperature: 80 °C (constant)

2nd section (temperature ramp):

- Default value: Shear rate [s ^-1 ]

- Profile: constant

- Value: 5 s' ¹

- Measuring points: 200

- Measurement profile: constant measurement point duration

- Measurement point duration: 0.1 min

- Section duration: 20.1 min

- Formation of measured values: automatic

- Temperature: 80 -40 °C (ramp: -2°C / min.)

The measurement using the test method described above under 1.2, carried out in the temperature range from 40 to 85° C., gave the viscosity curves shown in FIG. It was found here that the composition according to the invention had a significantly lower viscosity, especially at the higher temperatures.

6. Production of the activated pectin-containing citrus fiber

In FIG. 2, a process for producing the activated pectin-containing citrus fiber is shown schematically as a flow chart. Starting from the citrus pomace 10a _, the pomace is broken down by hydrolysis _20a by incubation in an acidic solution at 70° to 80°C. This is followed by two separate steps 30a _a (decanter) and 30b _a (separator) for the most complete possible separation of all particles from the liquid phase. The separated material is washed with an aqueous solution _35a . Coarse particles or particles that have not been broken down are separated from the resulting washing mixture by wet sieving. 40 _a to separate the solid from the liquid phase. Two alcohol washing steps _50a and 70a are then carried out _, each with subsequent solid-liquid separation using decanters _60a and _80a . In the optional step 90a _, residual alcohol present can be removed by blowing in steam. Finally _, in step 100a _, the fibers are gently dried by means of vacuum drying in order to then obtain the citrus fibers 110a.

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

In FIG. 3, a process for the production of the partially activated, activatable, pectin-containing citrus fiber is shown schematically as a flow chart. Starting from the citrus pomace 10b, the pomace is broken down by hydrolysis 20b by incubation in an acidic solution at 70° to 80°C. This is followed by two separate steps 30ab (decanter) and 30bb (separator) for the most complete possible separation of all particles from the liquid phase. In step 35b, the separated material is washed with an aqueous solution, and coarse or unbroken particles are separated from the resulting washing mixture by wet sieving. In step 40b, the solid is then separated from the liquid phase. Two alcohol washing steps 50b and 70b are then carried out, each with subsequent solid-liquid separation using decanters 60b and 80b. Finally, in step 100b, the fibers are gently dried using fluidized bed drying in order to obtain citrus fibers 110b.

8. Production of the activated apple fiber containing pectin

In FIG. 4, a process for producing the activated pectin-containing apple fiber is shown schematically as a flow chart. Starting from the apple pomace 10 _c is the Pomace by incubation in an acidic solution at 70° to 80°C by hydrolysis 20 _c . The material as an aqueous suspension is then subjected to a single-stage or multi-stage separation step 30 _c for separating off coarse particles, this finally including a separation of the material thus obtained, freed from coarse particles, from the aqueous suspension (also part of step 30 _c ). In the case of a multi-stage separation of coarse particles, this is preferably done using sieve drums with different sieve mesh sizes. In step _40c , the material freed from coarse particles is washed with water and the washing liquid is separated off by means of a solid-liquid separation. Two alcohol washing steps 50 _c and 70 _c are then carried out, each with subsequent solid-liquid separation using decanters 60 _c and 80 _c . In the optional step _90c , residual alcohol present can be removed by blowing in steam. Finally, in step _100c , the fibers are gently dried by means of vacuum drying, in order to then obtain the apple fibers _110c .

1 Viscosity of a baking-stable apple filling containing 1.8% by weight of the composition according to the invention in comparison with a baking-stable apple filling containing 4% by weight of modified starch, measured in the temperature range between 40 and 80°C.

Fig. 2 Flow diagram of a process for the production of the activated pectin-containing citrus fiber.

Figure 3 Flow diagram of a process for preparing the partially-activated, activatable pectin-containing citrus fiber.

Fig. 4 Flow chart of a process for the production of the activated apple fiber containing pectin.

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. Reference list:

10 _a , 10b citrus pomace

Apple T rester

20 _a , 20b, 20c hydrolysis (digestion) by incubation in an acidic environment

30a _a , 30ab 1. Solid-liquid separation decanter

30c Separation of coarse particles (one or more stages) with separation of the cleaned material from the aqueous suspension

30b _a , 30bb 2. Solid-liquid separation separator

35 _a , 35b washing mixture with wet sieving

40 _a solid-liquid separation

40b solid-liquid separation

40c water washing and solid-liquid separation

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

60 _a , 60b, 60c solid-liquid separation decanter

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

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

90a, _90c Optional introduction of steam

100 _a , 100c vacuum drying

100b fluid bed drying

110 _a , 110b Obtained citrus fiber

110c Preserved Apple Fiber

Claims

- 67 -Claims 1. A composition comprising: a. plant fiber; b. low methylester soluble pectin; c. high methylester soluble pectin; and d. optional sugar. 2. Composition according to claim 1, characterized in that the plant fiber is selected from the group comprising citrus fibre, apple fibre, sugar beet fibre, carrot fibre, pea fibre, the plant fiber preferably being a citrus fiber or an apple fibre. 3. Composition according to claim 1 or 2, characterized in that the composition contains the plant fibre, which is preferably a citrus fiber or an apple fibre, in a proportion of 20 to 55% by weight, preferably 30 to 50% by weight, particularly preferably of 35 to 45% by weight. 4. Composition according to claim 1 to 3, characterized in that the composition contains the low esterified soluble pectin, which is preferably a low esterified soluble citrus pectin or apple pectin, in a proportion of 15 to 45% by weight, preferably 22 to 38% by weight. particularly preferably from 27 to 33% by weight and particularly preferably from 30% by weight. 5. Composition according to one of the preceding claims, characterized in that the composition contains the high esterified soluble pectin, which is preferably a high esterified soluble citrus pectin or apple pectin, in a proportion of 1 to 10% by weight, preferably 1 to 5% by weight. particularly preferably from 2 to 4% by weight and particularly preferably from 3% by weight. 6. Composition according to one of the preceding claims, characterized in that the composition contains the sugar, which is preferably dextrose, in a proportion of 18 to 40% by weight, preferably 20 to 38% by weight and particularly preferably 22 to 32% by weight .% having. 7. Composition according to any one of the preceding claims, characterized in that the plant fiber is an activated pectin-containing citrus fiber which has one or more of the following properties: - 68 - a. a yield point II (rotation) in the fiber suspension of more than 1.5 Pa and advantageously more than 2.0 Pa; b. a yield point I (rotation) in the fiber dispersion greater than 5.5 Pa and advantageously greater than 6.0 Pa; c. a yield point II (Cross Over) in the fiber suspension of more than 1.2 Pa and advantageously more than 1.5 Pa; i.e. a yield point I (Cross Over) in the fiber dispersion greater than 6.0 Pa and advantageously greater than 6.5 Pa; e. a dynamic Weissenberg number in the fiber suspension of greater than 7.0, advantageously greater than 7.5 and most advantageously greater than 8.0; f. a dynamic Weissenberg number in the fiber dispersion of greater than 6.0, advantageously greater than 6.5 and most advantageously greater than 7.0 g. a strength in a 4% by weight aqueous suspension of at least 150 g, particularly advantageously at least 220 g; H. a viscosity of at least 650 mPas, the plant fiber being dispersed in water as a 2.5% by weight solution and the viscosity being measured at a shear rate of 50 s ^-1 at 20°C; i. a water binding capacity of more than 22 g/g j. a humidity of less than 15%, preferably less than 10% and most preferably less than 8%; k. in a 1.0% by weight aqueous suspension, a pH of from 3.1 to 4.75 and preferably from 3.4 to 4.2; l. a grain size in which at least 90% of the particles are smaller than 250 μm, preferably smaller than 200 μm and in particular smaller than 150 μm; m. a lightness value of L* > 90, preferably L* > 91 and particularly preferably L* >92; n. a dietary fiber content of from 80 to 95%; o. the activated pectin-containing citrus fiber has less than 10% by weight, advantageously less than 8% by weight and particularly advantageously less than 6% by weight of water-soluble pectin. Composition according to any one of Claims 1 to 6, characterized in that the vegetable fiber is a partially activated, activatable, pectin-containing citrus fiber which has one or more of the following properties: - 69 - a. a yield point II (rotation) of the fiber suspension of 0.1 -1.0 Pa, advantageously 0.3 - 0.9 Pa and particularly advantageously 0.6 - 0, 8 Pa; b. a yield point I (rotation) in the fiber dispersion of 1.0-4.0 Pa, advantageously 1.5-3.5 Pa and particularly advantageously 2.0-3.0 Pa; c. a yield point II (Cross Over) in the fiber suspension of 0.1 - 1.0 Pa, advantageously 0.3 - 0, 9 Pa and most advantageously from 0.6 - 0.8 Pa; i.e. a yield point I (crossover) of the fiber dispersion of 1.0-4.5 Pa, advantageously 1.5-4.0 Pa and particularly advantageously 2.0-3.5 Pa; e. a dynamic Weissenberg number in the fiber suspension of 4.5 - 8.0, advantageously 5.0 - 7.5 and particularly advantageously 7.0 - 7.5; f. a dynamic Weissenberg number in the fiber dispersion of 5.0 - 9.0, advantageously 6.0 - 8.5 and particularly advantageously 7.0 - 8.0; G. a strength in a 4% by weight aqueous suspension of between 60 g and 240 g, preferably between 120 g and 200 g and more preferably between 140 and 180 g; H. a viscosity of 150 to 600 mPas, preferably 200 to 550 mPas, and particularly preferably 250 to 500 mPas, the plant fiber being dispersed in water as a 2.5% by weight solution and the viscosity having a shear rate of 50 s ^-1 is measured at 20°C; i. has a water binding capacity of more than 20 g/g, preferably more than 22 g/g, and particularly preferably more than 24 g/g, and particularly preferably between 24 and 26 g/g; j. a humidity of less than 15%, preferably less than 10% and most preferably less than 8%; k. in a 1.0% by weight aqueous suspension, a pH of from 3.1 to 4.75 and preferably from 3.4 to 4.2; l. a grain size in which at least 90% of the particles are smaller than 450 μm, preferably smaller than 350 μm and in particular smaller than 250 μm; m. a lightness value of L* > 84, preferably L* > 86 and particularly preferably L* >88; n. a dietary fiber content of from 80 to 95%; - 70 - o. the activatable pectin-containing citrus fiber has less than 10% by weight, advantageously less than 8% by weight and particularly advantageously less than 6% by weight of water-soluble pectin. Composition according to any one of Claims 1 to 6, characterized in that the vegetable fiber is an activated pectin-containing apple fiber which has one or more of the following properties: a. a yield point II (rotation) in a fiber suspension of more than 0.1 Pa, advantageously more than 0.5 Pa, and particularly advantageously more than 1.0 Pa; b. a yield point I (rotation) in the fiber dispersion greater than 5.0 Pa, advantageously greater than 6.0 Pa and most advantageously greater than 7.0 Pa; c. a yield point II (crossover) in fiber suspension of more than 0.1 Pa, advantageously more than 0.5 Pa and particularly advantageously more than 1.0 Pa; i.e. a yield point I (Cross Over) in the fiber dispersion of more than 5.0 Pa, advantageously more than 6.0 Pa and particularly advantageously more than 7.0 Pa; e. a dynamic Weissenberg number in the fiber suspension of greater than 4.0, advantageously greater than 5.0 and most advantageously greater than 6.0; f. a dynamic Weissenberg number in the fiber dispersion greater than 6.5, preferably greater than 7.5, and most preferably greater than 8.5; G. a strength of more than 50 g, preferably more than 75 g and more preferably more than 100 g, the plant fiber being suspended in water as a 6% by weight solution; H. a viscosity of more than 100 mPas, preferably more than 200 mPas, and particularly preferably more than 350 mPas, the plant 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; i. a water binding capacity of more than 20 g/g, preferably more than 22 g/g, particularly preferably more than 24 g/g, and particularly preferably more than 27.0 g/g; - 71 - j. a humidity of less than 15%, preferably less than 8% and most preferably less than 6%; k. in a 1.0% by weight aqueous suspension, a pH of from 3.5 to 5.0 and preferably from 4.0 to 4.6; l. a grain size in which at least 90% of the particles are smaller than 400 μm, preferably smaller than 350 μm and in particular smaller than 300 μm; m. a lightness value L* > 60, preferably L* > 61 and particularly preferably L* >62; n. a dietary fiber content of from 80 to 95%; o. the activated pectin-containing apple fiber has less than 10% by weight, advantageously less than 8% by weight and particularly advantageously less than 6% by weight of water-soluble pectin. 10. Composition according to any one of the preceding claims, characterized in that the low methylester soluble pectin, which is preferably a low methylester soluble citrus or apple pectin, has one or more of the following properties: a. A degree of esterification of 15 to 40%, preferably 20 to 38%, more preferably 24 to 33% and most preferably 26 to 31%; b. A calcium sensitivity of 300 to 3000 HPE, preferably 500 to 2500 HPE, more preferably 600 to 2000 HPE and most preferably 700 to 1950 HPE. 11. Composition according to one of the preceding claims, characterized in that the high esterified soluble pectin, which is preferably a high esterified soluble citrus or apple pectin, has one or more of the following properties: a. A degree of esterification of 65 to 80%, preferably 68 to 76%, more preferably 69 to 74% and most preferably 70 to 72%; b. A gel strength of from 140 to 280 ^O USA Sag, preferably from 160 to 260 “USA Sag and more preferably from 170 to 250 “USA Sag. 12. Composition according to any one of the preceding claims, characterized in that the sugar is selected from the group consisting of dextrose, sucrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose and rhamnose, the sugar preferably being dextrose or sucrose. - 72 - Composition according to any one of the preceding claims, characterized in that the sugar-containing composition has a degree of esterification of between 20 and 45% and preferably between 30 and 32%. Composition according to any one of the preceding claims, characterized in that the composition has a pH in a 1% by weight aqueous solution of from 3.0 to 5.0 and preferably from 3.4 to 4.5. Composition according to any one of the preceding claims, characterized in that the composition is in powder form. Composition according to one of the preceding claims as a semi-finished product for use in the food industry, the semi-finished product being used in particular for the production of a baking-stable preparation. Composition according to Claim 16, characterized in that the baking-stable preparation comprises one or more of the following ingredients: fruits, fruit pieces, fruit puree, vegetables, chocolate and nuts and preferably comprises fruits and/or fruit pieces and/or fruit puree. Use of the composition according to any one of claims 1 to 15 for the production of a low-calorie preparation which is preferably a baking-stable preparation according to claim 16 or 17. Use according to claim 18, wherein the composition is used as a semi-finished product or is produced as a composition in the end product by separate addition of plant fiber and/or low methylester soluble pectin and/or soluble high ester pectin. Low-calorie preparation containing a composition according to any one of claims 1 to 15, wherein the low-calorie preparation preferably has one or more of the following properties: a. A dry substance content of 10 to 50°Brix, preferably 10 to 48°Brix, particularly preferably 20 to 48°Brix and particularly preferably 30 to 45°Brix; b. The composition according to the invention in a proportion of 0.5 to 5%, preferably 1 to 3%, particularly preferably 1.5 to 2% by weight and particularly preferably 1.75 to 1.9% by weight; c. A baking-stable preparation is one which comprises one or more of the following ingredients: fruits, fruit pieces, fruit puree, vegetables, chocolate and nuts and preferably comprises fruits and/or fruit pieces and/or fruit puree. A food product or low calorie preparation made using a composition according to any one of claims 1 to 15.