DE102021111185A1 - Use of a mixture of fruit fiber and low methylester pectin for the production of a foodstuff or animal feed - Google Patents

Abstract

The present invention relates to the use of a mixture comprising, as separate components, a fruit fiber containing pectin and a low methylester, soluble pectin as a thickening and texturing agent for the production of a foodstuff or animal feed. Here, the invention in the field of feed preferably relates to the use for the production of a wet animal feed. Furthermore, the present invention relates to a composition comprising an activatable or activated fruit fiber and a low methylester, amidated pectin. Furthermore, the invention relates to a wet animal feed that comprises low methylester, soluble pectin and a pectin-containing, activated fruit fiber, with this fruit fiber being a citrus or apple fiber. In a further aspect, the present invention relates to a method for producing a wet animal feed according to the invention.

Description

The present invention relates to the use of a mixture comprising, as separate components, a fruit fiber containing pectin and a low methylester, soluble pectin as a thickening and texturing agent for the production of a foodstuff or animal feed. Here, the invention in the field of feed preferably relates to the use for the production of a wet animal feed. Furthermore, the present invention relates to a composition comprising an activatable or activated fruit fiber and a low methylester, amidated pectin. Furthermore, the invention relates to a wet animal feed that comprises low methylester, soluble pectin and a pectin-containing, activated fruit fiber, this fruit fiber being a citrus or apple fiber. In a further aspect, the present invention relates to a method for producing a wet animal feed according to the invention.

Background of the Invention

The production of animal feeds, in particular wet animal feeds, is known in the prior art. In the case of wet feed, pieces of meat or chopped meat products are typically gelled in a gel-like sauce, the so-called "gravy", and sold as canned feed ("chunk and gravy").

Guar gum (E412), locust bean gum (E410) or xanthan gum (E415) are currently used to thicken and stabilize wet animal feed.

These are food additives that are subject to the E number requirement. Because consumers regularly assume that additives labeled in this way are not of natural origin, they have low consumer acceptance. In addition, they are often associated with a mucous-covering mouthfeel and a masking of the release of taste or aroma, which also reduces acceptance by the animals.

Wet pet food is usually preserved by heat treatment. However, with guar and xanthan, an irreversible reduction in viscosity occurs at temperatures above 90°C.

the WO 2010/080144 A2 in paragraph [0021] teaches the use of 0.01 to 1% by weight of gellan and 0.01 to 1% by weight of deacetylated xanthan for the gel-like sauce.

the WO 2012/172062 proposes a mixture of a first starch, which is a hydrothermally modified starch ("HMT starch") or a thermally inhibited starch ("thermally inhibited"), and a second starch, which is a native starch, for the production of a wet animal feed.

the U.S. 4,247,562 teaches in a lump animal feed a gelling sauce containing up to 5% modified or unmodified starch.

A particular disadvantage of using starch, in particular unmodified starch (no E number) as a thickening agent is that a comparatively high dosage is necessary, which has a negative effect on resource efficiency. In addition, there is disadvantageously a loss of meat flavor. Another disadvantage is that the use of starch has an unfavorable effect on the aroma release, i. H. is associated with a relatively poor aroma release. As a result, the addition of flavorings is required on a regular basis, lengthening the list of ingredients and typically further reducing consumer acceptance. In addition, starch as a thickening agent has a relatively high cooking viscosity, so that any pieces of meat that may be present fall apart during the cooking process.

Overall, the thickening and texturing agents described in the prior art for the production of wet animal feed can be rated as unsatisfactory from a technological, economic and ecological point of view.

The object of the present invention is therefore to overcome these and other disadvantages of the prior art.

Summary of the Invention

• (a) eine Pflanzenfaser mit einem Gehalt an wasserlöslichem Pektin von zwischen 2 und 10 Gew%, und
• (b) ein niederverestertes, lösliches Pektin

als Verdickungsmittel und Texturierungsmittel für die Herstellung eines Nahrungsmittels oder Futtermittels.According to a first aspect of the present invention, the stated object is achieved by using a mixture comprising as separate components:

• (a) a plant fiber having a water-soluble pectin content of between 2 and 10% by weight, and
• (b) a low ester soluble pectin

as a thickening agent and texturizing agent for the manufacture of a food or feed.

The mixture of pectin-containing plant fiber and low methylester, soluble pectin according to the invention combines several decisive advantages over the compositions known from the prior art.

When used as a thickener and texturing agent, the mixture according to the invention was able to achieve the desired properties with regard to yield point, viscosity and also appearance.

The foodstuffs or feedstuffs produced with it exhibited improved viscosity retention during heat sterilization.

In addition, the foodstuffs produced with it were stable in storage, insofar as, for example, no sinking of the pieces of meat was observed in a "chunk and gravy" wet animal feed: The floating behavior was optimal.

The mixture according to the invention of pectin-containing plant fiber and low-methylester, soluble pectin is associated with a significantly reduced syneresis.

An important advantage of the composition according to the invention is that the production of foodstuffs or feedstuffs which have a low final soluble solids content, in particular in the range between 25 and 40°Brix, can also be carried out without the addition of a conventional thickening agent such as e.g. As starch or galactomannans, and the problems usually associated with it is possible.

The present mixture has the potential for improved consumer acceptance as natural plant-based products are employed.

The plant fiber according to the invention, which is in particular a citrus or apple fiber, represents a natural ingredient with known positive properties.

The plant fiber according to the invention is low in calories and represents an indigestible dietary fiber. Dietary fiber is an important part of human nutrition. Due to the high proportion of water-soluble pectin, the fiber acts not only as a texturizing agent, but also as a thickening agent.

Plant fibers such as apple or citrus fibers are established and accepted in the food industry, so that the corresponding compositions can be used immediately and internationally without lengthy approval processes.

The plant fiber containing pectin according to the invention, which is preferably an apple fiber, is usually obtained from residues from the processing of apples, such as apple pomace. This is present in sufficient quantity and offers a sustainable and ecologically sensible source for the pectin-containing apple fiber according to the invention.

With the composition according to the invention, an optimal release of flavor and aroma can also be achieved.

A further advantage of the mixture according to the invention is that it can be present in larger amounts in the food or feed than stabilization systems described in the prior art, without having a negative effect on the sensory properties of the food or feed.

The composition can be applied to established recipes without any problems and accordingly also with the established processes and machines for producing feed or food.

The invention in detail

Since the plant fiber has a water-soluble pectin content of between 2% by weight and 10% by weight, it is also referred to below as plant fiber containing pectin.

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

The vegetable 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 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.

In one embodiment of the invention, the water-soluble pectin of the plant fiber is a high methylester pectin. There are thus two different pectin sources in the mixture, namely the water-soluble, high-esterified pectin contained in the plant fiber and, separately from this, a soluble, low-esterified pectin. This pectin mixture ensures advantageous gel formation. It has been shown that the low methylester pectin mainly contributes to gelation and the high methylester pectin to the prevention of syneresis. Furthermore, when the mixture is used, there is a pronounced surface gloss in the end product with increased user compliance.

A further embodiment of the use provides that the plant fiber includes or is a fruit fiber, wherein the fruit fiber includes or is in particular a citrus fiber and/or an apple fiber. Alternatively or additionally, the plant fiber is selected from the group consisting of sugar beet fiber, Jerusalem artichoke fiber, chicory beet fiber, carrot fiber and pea fiber.

The fruit fiber of the mixture according to the invention is advantageously an activatable, pectin-containing fruit fiber or an activated, pectin-containing fruit fiber.

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

Under a “partially activated, activatable, pectin-containing plant fiber”, e.g. B. an "activatable pectin-containing fruit fiber", according to the present invention is a plant fiber, z. B. a fruit fiber to understand that in an aqueous suspension has no final strength. This requires the additional application of mechanical shearing forces in order to obtain the optimal rheological properties such as viscosity and texturing on the part of the user.

The method for producing an activated pectin-containing plant fiber provides a process step that includes an acidic digestion or an acidic extraction. The fiber structure of an isolated, non-activated plant fiber is broken down by acid digestion or acid extraction. This fiber structure can be maintained by at least one subsequent alcoholic washing step with gentle drying.

In a preferred embodiment, the activatable or activated pectin-containing fruit fiber is a citrus or apple fiber.

Citrus fiber can be isolated from a wide variety of citrus fruits. In a non-limiting manner, the following are listed here by way of example: Tangerine (Citrus reticulata), Clementine (Citrus × aurantium Clementine group, syn.: Citrus clementina), Satsuma (Citrus × aurantium Satsuma group, syn.: Citrus unshiu), Mangshan (Citrus mangshanensis), orange (Citrus × aurantium orange group, syn.: Citrus sinensis), bitter orange (Citrus × aurantium bitter orange group), bergamot (Citrus × limon bergamot group, syn.: Citrus bergamia), grapefruit (Citrus maxima) , grapefruit (Citrus × aurantium grapefruit group, syn.: Citrus paradisi) pomelo (Citrus × aurantium pomelo group), lime (Citrus × aurantiifolia), common lime (Citrus × aurantiifolia, syn.: Citrus latifolia), kaffir lime ( Citrus hystrix), Rangpur lime (Citrus × jambhiri), lemon (Citrus × limon lemon group), citron (Citrus medica) and kumquats (Citrus japonica, syn.: Fortunella). Orange (Citrus×aurantium orange group, syn.: Citrus sinensis) and lemon (Citrus×limon lemon group) are preferred here.

Apple fibers 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, namely apple peel, core casing, cores or pulp, or a combination thereof. In particular, apple pomace is used as the starting material, i.e. the pressed residue from apples, which typically also contain the above-mentioned components in addition to the peel.

If a citrus fiber, in particular an activated, pectin-containing citrus fiber described below, is used, the proportion of plant fiber in the mixture and accordingly in the end product can usually be compared to the use of an apple fiber, in particular an activated, pectin-containing apple fiber described below, (further) be reduced, namely by at least 25% by weight. The advantageous properties of the mixture according to the invention are retained completely or almost completely.

Activated citrus fiber containing pectin

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 has less than 10%, preferably less than 8% and more preferably less than 6% of 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 (Cross Over) 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) of more than 6.0 Pa and advantageously more than 6.5 Pa.

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

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

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

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

The activated, pectin-containing citrus fiber advantageously has a water-binding capacity of more than 22 g/g. Such an advantageously high water-binding capacity leads to a high viscosity and, 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 from 3.10 to 4.75, and preferably from 3.40 to 4.20, in a 1.0% by weight aqueous solution.

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

According to an advantageous embodiment, the activated, pectin-containing citrus fiber has a lightness value L*> 90, preferably L*> 91 and particularly preferably L*> 92.

This means that the citrus fibers are almost colorless and do not lead to any significant discoloration of the products when used in food products.

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

The activated, pectin-containing citrus fiber 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 citrus fiber 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 such that the activated, 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 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).

Production of the activated, pectin-containing citrus fiber

1. (a) Bereitstellen eines Rohmaterials, das Zellwandmaterial einer essbaren Citrusfrucht enthält;
2. (b) Aufschluss des Rohmaterials durch Inkubation einer wässrigen Suspension des Rohmaterials bei einem sauren pH-Wert;
3. (c) Ein- oder mehrstufige Trennung des aufgeschlossenen Materials aus Schritt (b) von der wässrigen Flüssigkeit;
4. (d) Waschen des in Schritt (c) abgetrennten Materials mit einer wässrigen Lösung und Abtrennung grober oder nicht aufgeschlossener Partikel;
5. (e) Trennung des gewaschenen Materials aus Schritt (d) von der wässrigen Lösung;
6. (f) Mindestens zweimaliges Waschen des abgetrennten Materials aus Schritt (e) mit einem organischen Lösungsmittel und jeweils anschließender Trennung des gewaschenen Materials von dem organischen Lösungsmittel;
7. (g) Optionale zusätzliche Entfernung des organischen Lösungsmittels durch Inkontaktbringen des gewaschenen Materials aus Schritt (f) mit Wasserdampf;
8. (h) Trocknen des Materials aus Schritt (f) oder (g) umfassend eine Vakuumtrocknung zum Erhalten der pektinhaltigen Citrusfaser.

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

1. (a) providing a raw material containing cell wall material of an edible citrus fruit;
2. (b) digestion of the raw material by incubating an aqueous suspension of the raw material at an acidic pH;
3. (c) single or multi-stage separation of the digested material from step (b) from the aqueous liquid;
4. (d) washing the material separated off in step (c) with an aqueous solution and separating off coarse or unbroken particles;
5. (e) separating the washed material from step (d) from the aqueous solution;
6. (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;
7. (g) optionally additionally removing the organic solvent by contacting the washed material from step (f) with steam;
8. (h) drying the material from step (f) or (g) including vacuum drying to obtain the pectin-containing citrus fiber.

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) in order to obtain a fiber with sufficient rheological properties.

During digestion, the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of an aqueous 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.

In one embodiment, the aqueous liquid of the aqueous suspension in step (b) consists of more than 50% by volume, preferably more than 60, 70 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% by volume of water. In a preferred embodiment, the aqueous solution contains no organic solvent and in particular no alcohol.

To achieve an acidic pH, the person skilled in the art can use any acid or acidic buffer solution known to him. For example, an organic acid 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.

In the case of the acidic digestion, 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 takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.

In the case of the acid digestion, 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% by weight and 3% by weight.

The aqueous suspension is stirred or shaken during the digestion. 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.

The broken down material is advantageously subjected to a multi-stage separation. In this connection, it is preferred if, during the separation from the aqueous liquid, increasingly finer particles are separated off in stages. This means that in a two-stage separation, for example, both stages separate larger particles, with the second stage separating finer particles compared to the first stage in order to achieve the most complete possible separation of the particles from the pectin flow. 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 and the separation of the digested material, 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 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”.

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 in step (d) consists of more than 50% by volume, preferably more than 60, 70 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% 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 not a 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/I 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 is over a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

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

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 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 time of contacting 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, the dry matter in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight and 5.0 wt%.

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

When washing with the organic solvent, a device for making the suspension more uniform is advantageously used. This device is preferably a toothed ring disperser.

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

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

In addition, in the washing with the organic solvent, 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 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 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. During vacuum drying, the washed material is exposed to a vacuum as a drying item, 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 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.

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 grain size of less than 250 μm, preferably a grain size of less than 200 μm and in particular a grain size of less than 150 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

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

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. Within the scope of the invention, this partially activated citrus fiber is also considered an “activated” plant or fruit 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 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 partially activated, activatable, pectin-containing citrus fiber in a 2.5% by weight suspension has a yield point II (rotation) of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa, and in particular advantageously 0.6 -0.8 Pa. In a 2.5 wt from 2.0 - 3.0 Pa.

According to a further embodiment, the partially activated, activatable, pectin-containing citrus fiber in a 2.5% by weight suspension has a yield point II (crossover) of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa and most advantageously from 0.6 - 0.8 Pa. In a 2.5 wt .0 - 3.5 Pa.

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

Preferably, the partially activated, activatable, pectin-containing citrus fiber has a viscosity of between 150 to 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, the partially activated, activatable, pectin-containing citrus fiber in water as 2.5% 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 determined 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 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 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 from 3.1 to 4.75, and preferably from 3.4 to 4.2, in a 1.0% by weight aqueous solution.

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. The citrus fibers are therefore almost colorless and do not lead when used in food products to 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 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 citrus fiber 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 this 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 percentage of carboxyl groups in the galacturonic acid units of the pectin, wel che are in esterified form, for example 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

1. (a) Bereitstellen eines Rohmaterials, das Zellwandmaterial einer essbaren Citrusfrucht enthält;
2. (b) Aufschluss des Rohmaterials durch Inkubation einer wässrigen Suspension des Rohmaterials bei einem sauren pH-Wert;
3. (c) Ein- oder mehrstufige Trennung des aufgeschlossenen Materials aus Schritt (b) von der wässrigen Flüssigkeit;
4. (d) Waschen des in Schritt (c) abgetrennten Materials mit einer wässrigen Lösung und Abtrennung grober oder nicht aufgeschlossener Partikel;
5. (e) Trennung des gewaschenen Materials aus Schritt (d) von der wässrigen Lösung;
6. (f) Mindestens zweimaliges Waschen des abgetrennten Materials aus Schritt (e) mit einem organischen Lösungsmittel und jeweils anschließender Trennung des gewaschenen Materials von dem organischen Lösungsmittel;
7. (g) Optionale zusätzliche Entfernung des organischen Lösungsmittels durch Inkontaktbringen des gewaschenen Materials aus Schritt (f) mit Wasserdampf;
8. (h) Trocknen des Materials aus Schritt (f) oder (g) umfassend eine Trocknung bei Normaldruck zum Erhalten der partiell-aktivierten aktivierbaren pektinhaltigen Citrusfaser.

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

1. (a) providing a raw material containing cell wall material of an edible citrus fruit;
2. (b) digestion of the raw material by incubating an aqueous suspension of the raw material at an acidic pH;
3. (c) single or multi-stage separation of the digested material from step (b) from the aqueous liquid;
4. (d) washing the material separated off in step (c) with an aqueous solution and separating off coarse or unbroken particles;
5. (e) separating the washed material from step (d) from the aqueous solution;
6. (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;
7. (g) optionally additionally removing the organic solvent by contacting the washed material from step (f) with steam;
8. (h) drying the material from step (f) or (g) comprising drying at atmospheric pressure to obtain the partially activated activatable pectin citrus fiber.

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 (e.g. by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

During digestion, the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of an aqueous 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.

In one embodiment, the aqueous liquid of the aqueous suspension in step (b) consists of more than 50% by volume, preferably more than 60, 70 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% by volume of water. In a preferred embodiment, the aqueous solution contains no organic solvent and in particular no alcohol.

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.

In the case of the acidic digestion, 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 takes place over a period of between 60 minutes and 8 hours and preferably between 2 hours and 6 hours.

In the case of the acid digestion, 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% by weight and 3% by weight.

The aqueous suspension is stirred or shaken during the acidic digestion. 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.

The broken down material is advantageously subjected to a multi-stage separation. In this connection, it is preferred if, during the separation from the aqueous liquid, 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 liquid. Preference is given to the first separation of particles using decanters and the second separation using separators. This means that the material becomes more and more finely particulate with each separation step.

After the acid 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 to mean the aqueous liquid used for washing in accordance with 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 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% 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 not a 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/I 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 during washing according to step (d) takes place over a period of between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

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

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. Separation of particles with a particle size of more than 500 μm, preferably more than 400 μm and most preferably more than 350 μm, is particularly advantageous here. The separation is advantageously carried out using a pulping machine or a belt press. This removes both coarse-particle contamination of the raw material and insufficiently digested material.

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 is advantageously an alcohol which may be selected from the group consisting of methanol, ethanol and isopropanol.

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

The period of contacting with the 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, the dry matter in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight and 5.0 wt%.

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

When washing with the organic solvent, a device for making the suspension more uniform is advantageously used. This device is preferably a toothed ring disperser.

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

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

In addition, in the washing with the organic solvent, 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 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 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.

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 grain size of less than 450 μm, preferably a grain size of less than 350 μm and in particular a grain size of less than 250 μm. With this 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 is described in the application DE 10 2020 115 527.1 disclosed.

The activated apple fiber containing pectin

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

This residual water-soluble pectin is highly esterified pectin. According to the invention, a highly esterified pectin is 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. Of the Degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO/WHO Expert Committee on Food Additives).

According to an advantageous embodiment, the 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 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.

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 accordingly has a dynamic Weissenberg number of more than 6.5, advantageously more than 7.5 and particularly advantageously more than 8.5.

Preferably, the activated, pectin-containing apple fiber 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 (measurement in each case at a shear rate of 50 s ^-1 ) (rheometer; Physica MCR 101, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). An activated apple fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.

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

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

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

Production of activated apple fiber containing pectin

1. (a) Bereitstellen eines Rohmaterials, das Zellwandmaterial eines Apfels enthält;
2. (b) Aufschluss des Rohmaterials durch Inkubation einer wässrigen Suspension des Rohmaterials bei einem sauren pH-Wert;
3. (c) Ein- oder mehrstufige Abtrennung von groben Partikeln von dem aufgeschlossenen Material aus Schritt (b) in wässriger Suspension;
4. (d) Abtrennung des in Schritt (c) erhaltenen, von groben Partikeln befreiten Materials aus der wässrigen Suspension.
5. (e) Waschen des in Schritt (d) abgetrennten Materials mit einer wässrigen Lösung;
6. (f) Trennung des gewaschenen Materials aus Schritt (e) von der wässrigen Lösung;
7. (g) Mindestens zweimaliges Waschen des abgetrennten Materials aus Schritt (f) mit einem organischen Lösungsmittel und jeweils anschließender Trennung des gewaschenen Materials von dem organischen Lösungsmittel;
8. (h) Optionale zusätzliche Entfernung des organischen Lösungsmittels durch Inkontaktbringen des gewaschenen Materials aus Schritt (g) mit Wasserdampf;
9. (i) Trocknen des Materials aus Schritt (g) oder (h) umfassend eine Vakuumtrocknung zum Erhalten der aktivierten, pektinhaltigen Apfelfaser.

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

1. (a) providing a raw material containing cell wall material of an apple;
2. (b) digestion of the raw material by incubating an aqueous suspension of the raw material at an acidic pH;
3. (c) Single-stage or multi-stage separation of coarse particles from the digested material from step (b) in aqueous suspension;
4. (d) separating the material obtained in step (c), freed from coarse particles, from the aqueous suspension.
5. (e) washing the material separated in step (d) with an aqueous solution;
6. (f) separating the washed material from step (e) from the aqueous solution;
7. (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;
8. (h) optionally additionally removing the organic solvent by contacting the washed material from step (g) with steam;
9. (i) drying the material from step (g) or (h) including vacuum drying to obtain the activated apple fiber containing pectin.

The activated, pectin-containing 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.

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 (e.g. by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

During digestion, the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of an aqueous 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.

In one embodiment, the aqueous liquid of the aqueous suspension in step (b) consists of more than 50% by volume, preferably more than 60, 70 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% by volume of water. In a preferred embodiment, the aqueous solution contains no organic solvent and in particular no alcohol.

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.

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 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 between 1% by weight and 4% by weight, and particularly preferably between 1.5% by weight and 3% by weight.

The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done in a continuous manner 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 single-stage or multi-stage separation according to step (c), 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 is subjected to a multi-stage separation in step (c). 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.

In 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. The separation in these two stages is advantageously carried out using a sieve drum, a sieving machine or another type of wet sieving.

After washing with the aqueous solution, the digested material is separated from the aqueous suspension in step (d). This separation is a solid-liquid separation and the person skilled in the art knows suitable separation methods such as a sieve, a decanter or a separator.

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 in step (e). 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 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% 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 not a water-alcohol exchange as is the case with fiber washing with a mixture of alcohol and water, with this mixture having more than 50% alcohol by volume and typically an alcohol content of more than 70% by volume. -% owns.

Alternatively, a salt solution with an ionic strength of I<0.2 mol/I 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 period of contacting with the aqueous solution in step (e) is 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 particle size of more than 500 μm, preferably more than 400 μm and most preferably more than 350 μm, can optionally also be separated here during the wash. 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 is advantageously an alcohol which may be selected from the group consisting of methanol, ethanol and isopropanol.

The organic solvent can also be 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 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 time of contacting 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, the dry matter in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight and 5.0 wt%.

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

When washing with the organic solvent, a device for making the suspension more uniform is advantageously used. This device is preferably a toothed ring disperser.

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

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

In addition, in the washing with the organic solvent, 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 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 vacuum as a drying item, which reduces the boiling point and thus leads to evaporation of the water even at low temperatures. The heat of vaporization continuously withdrawn from the material to be dried is suitably fed from the outside until the temperature is constant. Vacuum drying has the effect of lowering the equilibrium vapor pressure, which favors capillary transport. This has proven to be particularly advantageous for the present apple fiber material, since the activated, open fiber structures and thus the rheological properties resulting therefrom are retained. The vacuum drying preferably takes place at an absolute 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.

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 grain size of less than 400 μm, preferably a grain size of less than 350 μm and in particular a grain size of less than 300 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

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

The partially activated, activatable, apple fiber containing pectin

In a further embodiment, a partially activated, activatable, pectin-containing apple fiber can be used, which is also referred to below as activatable, pectin-containing apple 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 apple fiber has been greatly reduced such that the activatable, pectin-containing apple fiber has less than 10%, preferably less than 8% and more preferably less than 6% by weight of water-soluble pectin. The content of water-soluble pectin in the activatable pectin-containing apple fiber can be, for example, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight or 9.5% by weight .

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

According to an advantageous embodiment, the activatable, pectin-containing apple fiber has a strength of between 5 g and 100 g, preferably between 20 g and 60 g and particularly preferably between 30 and 50 g, the activatable, pectin-containing apple fiber being available as an aqueous suspension with a fiber concentration of 6% by weight is measured.

The activatable, pectin-containing apple fiber advantageously has a water-binding capacity of more than 19 g/g, preferably more than 21 g/g, particularly preferably more than 23 g/g. Such an advantageously high water-binding capacity leads to a high viscosity and, as a result, to lower fiber consumption with a creamy texture.

In one embodiment, the activatable, pectin-containing apple fiber in a 2.5% by weight suspension has a yield point II (rotation) of 0.1 to 1.0 Pa, advantageously 0.15 to 0.75 Pa, and particularly advantageously 0 .25 to 0.5 Pa. In the case of a 2.5% by weight dispersion, the activatable, pectin-containing apple fiber correspondingly has a yield point I (rotation) of 0.75 to 3.75 Pa, advantageously of 1.0 to 3.5 Pa and particularly advantageously of 1.25 to 3 .25 Pa.

According to a further embodiment, the activatable, pectin-containing apple fiber in a 2.5% by weight suspension has a yield point II (Cross Over) of 0.1 to 1.0 Pa, advantageously of 0.15 to 0.75 Pa and particularly advantageously of 0.25 to 0.5Pa. In a 2.5 wt .75 Pa.

In one embodiment, the activatable, pectin-containing apple fiber in a 2.5% by weight suspension has a dynamic Weissenberg number of 3.0 Pa to 7.0 Pa, advantageously of 3.5 Pa to 6.5 Pa and particularly advantageously of 4.5 Pa to 6.0 Pa. After shear activation, the activatable, pectin-containing apple fiber in a 2.5% by weight dispersion accordingly has a dynamic Weissenberg number of 4.0 Pa to 7.5 Pa, advantageously from 4.5 Pa to 7.0 Pa and particularly advantageously from 5.0 Pa to 6.5 Pa.

The activatable, pectin-containing apple fiber preferably has a viscosity of between 50 to 350 mPas, preferably from 75 to 200 mPas, and particularly preferably from 100 to 150 mPas, the activatable, pectin-containing 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 activatable, pectin-containing 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, measurement in each case at a shear rate of 50 s ^-1 (rheometer; Physica MCR 101, measuring body CC25 (corresponds to Z3 DIN), Anton Paar, Graz, Austria). An activatable pectin Apple fiber with this high viscosity has the advantage that smaller amounts of fibers are required to thicken the end product. The fiber also creates a creamy texture.

According to one embodiment, the activatable, pectin-containing apple 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 activatable, pectin-containing apple fiber has a pH of 3.5 to 5.0 and preferably 4.0 to 4.6 in 1.0% aqueous solution.

The activatable apple fiber containing pectin 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 activatable, pectin-containing apple fiber has a lightness value L*> 54, preferably L*> 55 and particularly preferably L*> 56.

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

The activatable, 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 apple fiber used according to the invention, which, in contrast to modified starches, does not tend to form lumps when stirred into liquids.

Production of the activatable apple fiber containing pectin

• (a) Bereitstellen eines Rohmaterials, das Zellwandmaterial eines Apfels enthält;
• (b) Aufschluss des Rohmaterials durch Inkubation einer wässrigen Suspension des Rohmaterials bei einem sauren pH-Wert;
• (c) Ein- oder mehrstufige Abtrennung von groben Partikeln von dem aufgeschlossenen Material aus Schritt (b) in wässriger Suspension;
• (d) Abtrennung des in Schritt (c) erhaltenen, von groben Partikeln befreiten Materials, aus der wässrigen Suspension;
• (e) Waschen des in Schritt (d) abgetrennten Materials mit einer wässrigen Lösung;
• (f) Trennung des gewaschenen Materials aus Schritt (e) von der wässrigen Lösung;
• (g) Mindestens zweimaliges Waschen des abgetrennten Materials aus Schritt (f) mit einem organischen Lösungsmittel und jeweils anschließender Trennung des gewaschenen Materials von dem organischen Lösungsmittel;
• (h) Optionale zusätzliche Entfernung des organischen Lösungsmittels durch Inkontaktbringen des gewaschenen Materials aus Schritt (g) mit Wasserdampf;
• (i) Trocknen des Materials aus Schritt (g) oder (h) umfassend eine Trocknung bei Normaldruck zum Erhalten der aktivierbaren, pektinhaltigen Apfelfaser.

The activatable apple fiber containing pectin can be obtained by 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) comprising drying at normal pressure to obtain the activatable apple fiber containing pectin.

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

These fibers are fibers that can be activated, which have a satisfactory strength due to the partial activation in the manufacturing process. However, in order to obtain the optimal rheological properties such as viscosity or texturing, the user has to apply additional shearing forces. It is therefore also a matter of partially activated fibers, which can, however, be further activated.

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

The production process according to the invention leads to apple fibers which are largely tasteless and odorless and are therefore advantageous for use in the food sector. The aroma of the other ingredients is not masked and can therefore develop optimally.

The apple fibers according to the invention are obtained from apples and are therefore natural ingredients with well-known positive properties.

The activatable, pectin-containing 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.

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 (e.g. by (high) pressure homogenization) in order to obtain a fiber with sufficient rheological properties.

During the digestion in step b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of substances consisting of an aqueous 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.

In one embodiment, the aqueous liquid of the aqueous suspension in step (b) consists of more than 50% by volume, preferably more than 60, 70 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% by volume of water. In a preferred embodiment, the aqueous solution contains no organic solvent and in particular no alcohol.

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.

In the case of the acidic digestion, the incubation in step (b) 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.

The aqueous suspension in step (b) suitably has a dry matter content of between 0.5% and 5% by weight, preferably between 1% and 4% by weight, and particularly preferably between 1.5% by weight and 3% by weight.

The aqueous suspension is suitably 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 case of the one-stage or multi-stage separation in step (c), it is advantageous for particles with a grain size of more than 1000 μm to be separated off. This removes both coarse-particle contamination of the raw material and insufficiently digested material.

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 liquid, increasingly finer particles are separated off in stages. This means that, for example, in the case of 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.

In 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. The separation in these two stages is advantageously carried out by means of a sieve drum, a sieving machine or another type of wet sieving.

After the removal of coarse particles in step (c), the broken down material is separated from the aqueous suspension in step (d). This separation is a solid-liquid separation and the person skilled in the art knows suitable separation methods such as a sieve, a decanter or a separator.

After the acid 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), which is preferably done using a decanter, the separated material is in step (e) washed with an aqueous solution. 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 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 in step (e). 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 or 80% by volume, more preferably more than 90% by volume and particularly preferably more than 95% 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 not a water-alcohol exchange as is the case with fiber washing with a mixture of alcohol and water, with this mixture having more than 50% alcohol by volume and typically an alcohol content of more than 70% by volume. -% owns.

Alternatively, a salt solution with an ionic strength of I<0.2 mol/I 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.

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 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 time of contacting 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, the dry matter in the washing solution is between 0.5% by weight and 15% by weight, preferably between 1.0% by weight and 10% by weight, and particularly preferably between 1.5% by weight and 5.0 wt%.

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

When washing with the organic solvent, a device for making the suspension more uniform is advantageously used. This device is preferably a toothed ring disperser.

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

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

In addition, in the washing with the organic solvent, 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 (g), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the proportion of water in the fiber material in a controlled manner so that the rheological properties of the fibers are retained in the subsequent step of 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 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.

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 (i), the washed material from step (g) or the stripped material from step (h) 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.

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 grain size of less than 450 μm, preferably a grain size of less than 350 μm and in particular a grain size of less than 250 μm. With this particle size, the fiber is easy to disperse and shows an optimal swelling capacity.

The activatable, pectin-containing apple fiber used for the use according to the invention and a process for its production are described in the application DE 10 2020 115 525.5 disclosed.

Low methylester, soluble pectin

According to the invention a low methylester soluble pectin is used.

In contrast to the native fiber-bound pectins, the so-called protopectins, the pectin according to the invention is an isolated water-soluble pectin, which is referred to as a soluble pectin within the scope of the invention.

The soluble pectin is typically obtained by extraction from plant tissues. Numerous plants are known to those skilled in the art as starting material for pectin extraction, such as apple, citrus fruits, mango, guava, pomegranate, passion fruit, strawberry, pineapple, nutka raspberry, star fruit, tamarind, sunflower, sugar beet, broccoli, onion, carrot, tomato, potato , olive, hops, cocoa pods. An apple or citrus pectin is preferably used as the low-methylester, soluble pectin.

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

The low methylester, soluble pectin optimizes the textural properties of the preparation and contributes to the surface gloss and reduction of syneresis.

Low methylester, non-amidated pectin

In one embodiment, the low methylester soluble pectin is a low methylester non-amidated pectin.

The low methylester, non-amidated pectin is typically obtained by extraction from plant tissues. Numerous plants are known to those skilled in the art as starting material for pectin extraction known, such as apple, citrus fruits, mango, guava, pomegranate, passion fruit, strawberry, pineapple, nutka raspberry, star fruit, tamarind, sunflower, sugar beet, broccoli, onion, carrot, tomato, potato, olive, hop, cocoa pod. An apple or citrus pectin is preferably used as the low-methylester, non-amidated pectin.

According to a preferred embodiment, the low-esterified, non-amidated pectin has a degree of esterification of 10 to 50%, preferably 10 to 45%, particularly preferably 15 to 40% and particularly preferably 20 to 34%, based on the galacturonic acid units of the pectins, on. For example, the degree of esterification of the low ester non-amidated pectin may preferably be 11%, 12%, 13%. 14%, 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%, 40%, 41%, 42%, 43% or 44%. Low methylester, non-amidated pectins with such a degree of esterification are particularly suitable for forming a stable and homogeneous gel fraction.

The low methylester, non-amidated pectin preferably has a calcium sensitivity of 300 to 3000 HPE, preferably from 600 to 2800 HPE, particularly preferably from 800 to 2600 HPE, more preferably from 1000 to 2400 HPE and most preferably from 1200 to 2200 HPE, where HPE stands for Herbstreith Pectinometer Units. For example, the calcium sensitivity of the low methylester, non-amidated pectin can be 1100 HPE, 1200 HPE, 1300 HPE, 1400 HPE, 1500 HPE, 1600 HPE, 1700 HPE, 1800 HPE, 1900 HPE, 2000 HPE, 2100 HPE, 2200 HPE or 2300 HPE . If the low methylester, non-amidated pectin shows such a high sensitivity to calcium, a particularly good texture of the foodstuff and in particular of the wet animal feed can be achieved. A detailed specification of the test method is given in the working examples.

In one embodiment, the low methylester non-amidated pectin is a low methylester gelling calcium pectinate.

The low ester calcium pectinate is a calcium salt of a low ester pectin. The salt consists of a polyvalent anion of a low ester pectin, with so many carboxylate groups as calcium carboxylate groups that it is sufficient for gelation. Such a calcium pectinate is characterized in that it has a higher calcium ion content than the low methylester pectins described in the prior art. The calcium pectinate is thus already in a state capable of being gelled, and no external addition of a calcium salt is required. It forms a ready-to-use pectinate that contains the amount of calcium ions required for gelation. Consequently, there is no (dry) mixture of a low ester pectin and a calcium salt added to it. Rather, calcium cations are advantageously distributed homogeneously throughout a multivalent pectinate anion.

The low methylester, non-amidated pectin can advantageously be a highly calcium-reactive pectin. Such a highly calcium reactive pectin is defined as having a calcium sensitivity greater than 1500 HPE.

In one embodiment, a calcium salt can be added to the low methylester, non-amidated pectin to allow sufficient gelation.

Numerous calcium salts are known to the person skilled in the art and can be used for pectin gelation. The calcium salt can be selected from the group consisting of calcium lactate, calcium bisglycinate, monocalcium citrate, tricalcium citrate, calcium malate, calcium citrate malate, calcium acetate, calcium chloride, calcium iodide, calcium carbonate, calcium nitrate, calcium oxalate, calcium acid phosphate, calcium dihydrogen phosphate, calcium formate, calcium fumarate, calcium gluconate, calcium glutamate , Calcium glycerate, calcium glycerophosphate, calcium hydrogen phosphate, calcium hydroxide, calcium copper EDTA, calcium disodium EDTA, calcium lactagluconate, calcium lactophosphate, calcium magnesium carbonate, calcium magnesium inositol hexaphosphate, tribasic calcium phosphate, calcium phospholactate, calcium propionate, calcium hydroxide saccharate, calcium stearate, calcium tartrate, calcium pyrophosphate, calcium succinate, Calcium sucrate, calcium sulfite, calcium tetraphosphate.

Low methylester, amidated pectin

In a preferred embodiment, the low methylester soluble pectin is a low methylester amidated pectin. In the case of an amidated pectin, the split off during deesterification Methanol groups are at least partially replaced by amino groups, so that galacturonic acid amides are formed.

The pectin used for amidation is typically obtained by extraction from plant tissues. Numerous plants are known to those skilled in the art as starting material for pectin extraction, such as apple, citrus fruits, mango, guava, pomegranate, passion fruit, strawberry, pineapple, nutka raspberry, star fruit, tamarind, sunflower, sugar beet, broccoli, onion, carrot, tomato, potato , olive, hops, cocoa pods. An apple or citrus pectin is preferably used as the low-methylester, amidated pectin.

According to a preferred embodiment, the low-esterified, amidated pectin has a degree of esterification of 17 to 28%, preferably 19 to 26% and particularly preferably 21 to 24%, based on the galacturonic acid units of the pectin. For example, the degree of esterification of the low esterified amidated soluble pectin may preferably be 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26% or 27%. Low methylester, amidated pectins with such a degree of esterification are particularly suitable for forming a stable and homogeneous sauce (Gravy).

The low methylester amidated soluble pectin preferably has a degree of amidation of 19 to 25%, preferably 21 to 24.5% and particularly preferably 23 to 24%, based on the galacturonic acid units of the pectin. For example, the degree of amidation of the low methylester amidated pectin may preferably be 20%, 21%, 22%, 23% or 24%. With such a degree of amidation, the low methylester amidated soluble pectin has a particularly high calcium reactivity.

The low methylester, amidated pectin preferably has a calcium reactivity of from 2000 HPE to 2500 HPE, preferably from 2100 to 2400 HPE and more preferably from 2100 to 2300 HPE, where HPE stands for Herbstreith Pectinometer Units. For example, the calcium reactivity of the low methylester amidated pectin can be 2025 HPE, 2050 HPE, 2075 HPE, 2100 HPE, 2125 HPE, 2150 HPE, 2175 HPE, 2200 HPE, 2225 HPE, 2250 HPE or 2275 HPE. If the low methylester, amidated pectin has such a high calcium reactivity, a particularly good texture of the food or feed can be achieved. A detailed specification of the test method is given in the working examples.

According to one embodiment, the low methylester, amidated pectin has a gelling power, measured in FCC sag, from 200 to 250° FCC sag, preferably from 205 to 240° FCC sag, and particularly preferably from 210 to 230° FCC sag. For example, the gel strength of the low methylester amidated pectin can be 205, 210, 215, 220, 225, 230, 235, 240, or 245 FCC Sag. For the amidated pectin, the gelling power is determined according to test method 1.19 described in the working examples.

In the mixture according to the invention it is expedient if the ratio of plant fiber to low methylester, soluble pectin is between 20:1 and 1:1, advantageously between 15:1 and 1.5:1 and particularly advantageously between 8:1 and 2:1 , wherein the plant fiber is preferably an activated fruit fiber and/or the low methylester, soluble pectin is preferably an amidated pectin. The ratios mentioned above refer to a non-standardized pectin, i.e. a pectin to which no standardizing agent such as sucrose has been added. When using a standardized pectin, the ratio must be related to the pectin content it contains.

In one embodiment, the foodstuff made with the mixture of the invention is selected from the group consisting of sauce, soup and jelly.

The mixture according to the invention can be used for the production of sauces, soups or jellies on an industrial scale. The use of the multi-component system according to the invention preferably relates to the production of sauces, soups or jellies in the catering industry, particularly preferably for the fresh production of sauces, soups or jellies. In this context, the concept of the catering industry basically includes all suppliers of food to customers for direct consumption, for example restaurants, bars, bistros, hotels, pubs, delivery services, snack bars, canteens and canteens. The term "freshly made" here means the making of a sauce, soup or jelly that is intended for partial or full consumption within 24 hours of manufacture.

In one embodiment, the mixture according to the invention is used to produce a feed. Within the scope of the invention, a feed is defined as a nutritional substance for all animals kept by humans, such as farm animals, zoo animals, sport animals, or pets.

In a preferred embodiment, the feed is a wet feed. A wet feed according to the invention is characterized in that it has a water content of at least 15%. Wet food is mainly used as a complete food for cats and dogs. The wet feed preferably contains a water content of at least 20%, more preferably at least 25% and in particular at least 50%.

A complete feed is a feed that provides the animals with all the necessary nutrients depending on their species, age and direction of use and for which only water has to be offered. A feature is the exact coordination of all the ingredients used and the processing processes for the animal and thus exact compliance with the nutrient, trace element, vitamin and mineral requirements as well as a suitable consistency. This means time savings for the pet owner.

In one embodiment, the wet animal feed produced with the mixture according to the invention has a dry substance content of 25 to 40 Brix. For example, the wet animal feed may have a dry matter content of 26°Brix, 27°Brix, 28°Brix, 29°Brix, 30°Brix, 31°Brix, 32°Brix, 33°Brix, 34°Brix, 35°Brix, 36°Brix , 37°Brix, 38°Brix or 39°Brix.

In a second aspect, the invention relates to a foodstuff or animal feed which comprises the mixture of pectin-containing plant fiber and soluble low-methylester pectin according to the invention. Here, the plant fiber containing pectin is preferably a fruit fiber containing pectin and particularly preferably an activated fruit fiber. The low methylester, soluble pectin is preferably an amidated pectin.

Accordingly, the foodstuff or animal feed particularly preferably comprises a mixture according to the invention of pectin-containing, activated fruit fiber and soluble low-esterified, amidated pectin. Here, the activated fruit fiber is advantageously an activated apple fiber or an activated citrus fiber.

The food or feed according to the invention is advantageously characterized in that it contains the plant fibre, which is preferably an activated fruit fibre, in a concentration of 0.5 to 4% by weight, preferably 1.0 to 2.5% by weight and particularly preferably 1 .2 to 2.0% by weight. For example, the proportion of plant fiber, which is in particular an activated fruit fiber, can be 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, 1.0% by weight, 1.1% by weight, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2, 0 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt%, 2.8 wt% %, 2.9 wt%, 3.0 wt%, 3.1 wt%, 3.2 wt%, 3.3 wt%, 3.4 wt%, 3.5 wt%, 3.6 wt%, 3.7% by weight, 3.8% by weight or 3.9% by weight.

The food or feed according to the invention is advantageously characterized in that it contains the low methylester, soluble pectin, which is preferably a low methylester, amidated pectin, in a concentration of 0.05 to 1% by weight, preferably 0.1 to 0.6% by weight. and more preferably from 0.1 to 0.2% by weight. The concentrations mentioned above refer to a non-standardized pectin, i.e. a pectin to which no standardizing agent such as sucrose has been added. When using a standardized pectin, the concentration must be related to the pectin content it contains. For example, the proportion of low methylester, soluble pectin, which is preferably a low methylester, amidated pectin, can be 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, 0 .15 wt%, 0.2 wt%, 0.25 wt%, 0.3 wt%, 0.35 wt%, 0.4 wt%, 0.45 wt%, 0.5 wt%, 0.55 wt%, 0.60 wt%, 0.65 wt%, 0.70 wt%, 0.75 wt%, 0.80 wt%, 0.85 wt%, 0.90 wt% or 0.95 wt% be.

According to a further embodiment, the mixture obtainable or obtained using the pectin-containing plant fiber described here and the low esterified, soluble pectin described here consists essentially of at least one pectin-containing plant fiber, wherein at least one of the pectin-containing plant fibers comprises or is an activated, pectin-containing plant fiber, and a low methylester, soluble pectin. The aforementioned soluble pectin is to be understood as meaning a standardized pectin which also contains a standardizing agent such as sucrose. Here "substantially" 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, the standardizing agent counting as part of the pectin and not as another component.

Overall, the above embodiments, both individually and in combination, result in the use of at least one of the pectin-containing plant fibers described here, which in particular comprises or is at least one activated pectin-containing fruit fiber, e.g. B. an activated pectin-containing citrus fiber and / or an activated pectin-containing apple fiber, in combination with a low methylester, soluble pectin, which is preferably a low methylester, amidated pectin, a variety of different foods and feeds can be produced in a simple and resource-saving manner.

• a. eine aktivierbare oder aktivierte erfindungsgemäße Fruchtfaser; und
• b. ein niederverestertes, amidiertes Pektin gemäß der Erfindung.

In a third aspect, the present invention relates to a composition comprising:

• a. an activatable or activated fruit fiber of the invention; and
• b. a low methylester amidated pectin according to the invention.

The activatable fruit fiber is advantageously an activatable apple fiber or an activatable citrus fiber, as described in detail above with regard to their properties and a corresponding production process.

The activated fruit fiber here is advantageously an activated apple fiber or an activated citrus fiber, as described in detail above with regard to their properties and a corresponding production process.

The composition according to the invention is expediently characterized in that the ratio of activated, pectin-containing apple or citrus fiber to low-methylester, amidated pectin is between 20:1 and 1:1, advantageously between 15:1 and 1.5:1 and particularly advantageously between 8: 1 and 2:1.

In one embodiment, the composition according to the invention additionally contains sugar and/or buffer substances.

Thus, the low methylester, soluble pectin according to the invention can also be mixed with a standardizing agent for use in order to form a standardized low methylester pectin.

A "standardizing agent" within the meaning of the invention is defined as an organic uncharged molecule with good water solubility. The standardization agent serves to standardize the product. The controlled, identical manufacturing processes lead to pectins with specified properties. However, due to raw material-related fluctuations within the pectin composition, these have a certain variation, e.g. with regard to gel strength or viscosity. The addition of a standardizing agent significantly reduces the range of variation and thus standardizes the pectin. This enables constant dosing from batch to batch.

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

For the mono- or oligosaccharide, a person skilled in the art can use any of the sugars used in the food industry. Examples of sugars that can be used are: dextrose, sucrose, fructose, invert sugar, isoglucose, mannose, melezitose, maltose, rhamnose, the sugar preferably being sucrose or dextrose.

A standardizing agent such as dextrose or sucrose can be added to the low methylester soluble pectin of the present invention in a proportion of 20 to 50% by weight based on the low methylester pectin.

In a fourth aspect, the present invention relates to the use of the composition according to the invention described above as a thickening agent and texturing agent for the production of a foodstuff or animal feed.

The food is preferably a sauce, a soup or a jelly and the feed is preferably a wet animal feed.

1. a. 0,5 bis 4,0 Gew % aktivierte, pektinhaltige Apfelfaser gemäß der Erfindung oder 0,25 bis 3,0 Gew% aktivierte, pektinhaltige Citrusfaser gemäß der Erfindung;
2. b. 0,05 bis 1,0 Gew% niederverestertes, lösliches Pektin gemäß der Erfindung;
3. c. 25 bis 75 Gew% Fleisch, Fleischnebenprodukte oder tierische Nebenerzeugnisse;
4. d. 25 bis 75 Gew% Soße;

wobei sich die Anteile der Komponenten zu 100% ergänzen.In a fifth aspect, the present invention relates to a wet animal feed comprising the following ingredients as basic components:

1. a. 0.5 to 4.0% by weight activated apple pectin fiber according to the invention or 0.25 to 3.0% by weight activated citrus pectin fiber according to the invention;
2. b. 0.05 to 1.0% by weight of low methylester soluble pectin according to the invention;
3. c. 25 to 75% by weight meat, meat by-products or animal by-products;
4. i.e. 25 to 75% by weight sauce;

where the proportions of the components add up to 100%.

• • 1,0 bis 60 Gew% Gemüse oder Gemüsebestandteile;
• • 0,5 bis 20 Gew% Getreide oder Getreideerzeugnisse;
• • 0,1 bis 10,0 Gew% Fett- und Öle;
• • 0,05 bis 1,5 Gew% ernährungsphysiologische Zusatzstoffe;
• • Insekten oder Insektenerzeugnisse;
• • Optional weitere lösliche Ballaststoffe,

wobei sich die Anteile dieser Komponenten mit den vorab genannten Basiskomponenten zu 100% ergänzen.The wet animal feed may additionally contain one or more of the following ingredients:

• • 1.0 to 60% by weight of vegetables or vegetable components;
• • 0.5 to 20% by weight of grain or grain products;
• • 0.1 to 10.0% by weight of fats and oils;
• • 0.05 to 1.5% by weight of nutritional additives;
• • insects or insect products;
• • Optional further soluble fiber,

with the proportions of these components complementing the aforementioned basic components to 100%.

Advantageously, the wet feed is characterized by a relatively short list of ingredients, which also contains only natural ingredients. Thus, both the addition of a calcium salt, e.g. B. calcium lactate or calcium citrate, as well as to the addition of a pH regulator, such. B. sodium citrate, and the provision of a thickening agent such as xanthan, guar or modified starch can be dispensed with completely. The addition of flavorings is also not necessary. This leads to comparatively short lists of ingredients for the food and feed that can be produced using them, which is in particular wet animal feed, and thus possibly to improved consumer acceptance. This results in a consumer-friendly declaration of the food or feed produced using the mixture described here.

1. A. Zurverfügungstellung der aktivierten oder aktivierbaren Fruchtfaser;
2. B. Zurverfügungstellung des niederveresterten, löslichen Pektins;
3. C. Zurverfügungstellung einer Sauce (Gravy);
4. D. Zurverfügungstellung von Fleischstücken, stückigen Fleischnebenerzeugnissen und/oder stückigen Nebenerzeugnisse Fleischstücken;
5. E. Zusammenführen, insbesondere Mischen,
   • - der aktivierten Fruchtfaser aus Schritt A. und
   • - des niederveresterten, löslichen Pektins aus Schritt B.;
6. F. Zusammenführen, insbesondere Dispergieren, der Mischung aus Schritt E mit Wasser;
7. G. Hinzufügen der Sauce aus Schritt C und der Fleischstücke, stückigen Fleischnebenerzeugnisse und/oder stückigen Nebenerzeugnisse aus Schritt D und Erhitzen auf eine Temperatur T > 80°C;
8. H. Erhalten eines Nasstierfuttermittels, das bevorzugt eine Abfülltemperatur zwischen 80 und 85°C aufweist;
9. I. Optionale Sterilisation des Nasstierfuttermittels.

In a further aspect, the invention relates to a method for producing a wet animal feed using a mixture according to the invention, i.e. comprising an activated or activatable fruit fiber according to the invention and a low methylester, soluble pectin according to the invention, the method comprising the following steps:

1. A. Providing the activated or activatable fruit fiber;
2. B. Providing the low methylester soluble pectin;
3. C. Provision of a Sauce (Gravy);
4. D. Provision of meat cuts, meat by-products chunks and/or meat by-products chunks;
5. E. merging, especially mixing,
   • - the activated fruit fiber from step A. and
   • - the low methylester soluble pectin from step B.;
6. F. Bringing together, in particular dispersing, the mixture from step E with water;
7. G. Adding the sauce from step C and the meat pieces, meat by-product chunks and/or by-product chunks from step D and heating to a temperature T>80°C;
8. H. Obtaining a wet animal feed, which preferably has a filling temperature between 80 and 85°C;
9. I. Optional sterilization of wet animal feed.

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).

In particular, the method described here can be carried out in a comparatively simple and resource-saving manner. For example, a process step that includes adding a pH regulator can be omitted. The addition of a flavoring is also not necessary.

The activated or activatable fruit fiber to be provided in step A. can also comprise two or more different fruit fibers, i. H. Fibers of different types of fruit or types of fruit.

The low methylester, soluble pectin to be made available in step B. can also comprise two or more different pectins. There can be a mixture of an amidated pectin with a non-amidated pectin or a mixture of a citrus pectin with an apple pectin. In a preferred manner, only one pectin is made available in step B.

The sauce provided in step C. (usually called gravy or jelly in the meat industry) typically includes roasted bones (usually beef or pork or poultry or venison or a mixture of the foregoing), roasted vegetables (usually carrot, onion, celery and leek ), tomato paste (preferably roasted), wine (preferably red wine or port wine) for deglazing and other components for flavoring such as spices (e.g. salt, pepper, bay leaf, allspice, cloves, mustard seed, garlic) and fat (especially as butter or butterfat) .

The pieces of meat, chunky meat by-products and/or chunky animal by-products provided in step D. essentially represent what is known as the “chunk” portion in the wet animal feed, which should be kept in suspension by the sauce portion through gel formation.

The pieces of meat can be in raw form or as treated pieces of meat, in which case the meat processing methods known to those skilled in the art, such as curing, smoking, steaming, boiling or roasting, can be used.

Meat by-product is the meat that is left after all the “good” cuts, such as cutlets, chops, fillets and roasts have been removed.

Animal by-products are those parts of slaughtered animals that are not sold to humans as food. These are parts of the slaughter parts or carcasses that were classified as not suitable for food but fall under category 3 as material that may end up in pet food after proper processing. The K3 material thus includes material originating from healthy animals slaughtered for food production, including also slaughterhouse by-products that cannot be sold for commercial reasons. Animal by-products include a wide range of components, including e.g. B. also offal such as heart, liver, kidney, spleen and lung, as well as trachea and esophagus and stomach and intestines.

The bringing together, in particular mixing, in step E. can, for example, comprise a number of steps. The order in which the components mentioned in steps A and B are added can be freely selected.

Advantageously, the term "mixing" means creating a homogeneous composition. This is achieved, for example, by stirring the mixture and/or swirling the reaction vessel. The formation of lumps can advantageously also be avoided by stirring and/or swirling.

In step F, the mixture from step E is brought together, in particular dispersed, with water. During the dispersion, the fibers are exposed to shearing forces through mechanical action, so that they are activated and thus achieve optimal rheological properties in terms of viscosity and texturing. The dispersing in step F. can take place at room temperature, but the mixture can also be heated to a temperature of more than 80° C. for hot dispersion production.

In process step G, the sauce from step C and the pieces of meat, chunky meat by-products and/or chunky by-products from step D are added to the mixture from step F. and the mixture is heated to a temperature T of more than 80°C.

In step H, a wet animal feed is thereby obtained which preferably has a filling temperature of between 80 and 85°C.

In the optional process step I., the wet animal feed can be sterilized in order to provide a preserve with a long shelf life.

definitions

A “vegetable fiber” as used in this application is a fiber isolated from a nonlignified plant cell wall and composed primarily of cellulose. Other components include hemicellulose and pectin, with the plant fiber according to this application having both insoluble fiber-bound pectin (also referred to as protopectin) and additionally water-soluble pectin with a pectin content of less than 10% by weight and in particular less than 6% by weight.

A "fruit fiber" according to the present invention is a plant fiber as defined above, which is herein isolated from a fruit.

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

A "citrus fiber" according to the present 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" as used in this 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.

An "apple" is defined according to the present invention as the fruit of the cultivated apple (Malus domestica).

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 in esterified form, e.g. B. 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. "Protopectin" is a basic substance of the cell wall of a plant cell. It is also referred to here as "cell structure-bound pectin". Protopectins are insoluble pectins and probably not pure homoglycans. In protopectin, the polygalacturonic acid chains are bound by complexes with divalent cations, via ferulic acid groups and borate complexes, and via glycosidic ones Interconnected bonds with neutral sugar side chains, which may consist of arabinose, galactose, xylose, mannose and traces of fucose.

A "low ester pectin" according to the present invention has a degree of esterification of less than 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin which are in esterified form, e.g. B. 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).

A “highly esterified pectin” is understood here to mean a pectin that has a degree of esterification of at least 50%. A low ester pectin, on the other hand, has a degree of esterification of less than 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin which are in esterified form, e.g. B. 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).

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

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

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

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.

character list

• 1: ein Verfahren zur Herstellung der aktivierten, pektinhaltigen Citrusfaser in Form eines schematischen Fließdiagramms,
• 2 ein Verfahren zur Herstellung der partiell-aktivierten, aktivierbaren, pektinhaltigen Citrusfaser in Form eines schematischen Fließdiagramms,
• 3 ein Verfahren zur Herstellung der aktivierten, pektinhaltigen Apfelfaser in Form eines schematischen Fließdiagramms; und
• 4 ein Verfahren zur Herstellung der aktivierbaren, pektinhaltigen Apfelfaser in Form eines schematischen Fließdiagramms.

Show it:

• 1 : a process for the production of the activated pectin-containing citrus fiber in the form of a schematic flow diagram,
• 2 a process for the production of the partially activated, activatable, pectin-containing citrus fiber in the form of a schematic flow diagram,
• 3 a process for producing the activated pectin-containing apple fiber in the form of a schematic flow diagram; and
• 4 a process for the production of the activatable, pectin-containing apple fiber in the form of a schematic flow diagram.

exemplary embodiments

1.1 Preparation of a 2.5% by weight fiber suspension

• - 2,50 g Faserstoffe
• - 97,5 g demineralisiertes Wasser (Raumtemperatur)

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) presented. 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.

1.2 Preparation of a 2.5% by weight fiber dispersion

• 2,50 g Faserstoffe
• 97,5 g demineralisiertes Wasser (Raumtemperatur)
• Einstreudauer: 15 Sekunden

Recipe:

• 2.50 g fibers
• 97.5 g demineralized water (room temperature)
• Sprinkle duration: 15 seconds

In a 250 ml beaker, the respective amount of the. Water (room temperature) presented. The exactly weighed amount of fibers is with the agitator running (Ultra Turrax) at 8000 rpm. (Level 1) slowly sprinkled directly into the stirring suction. The sprinkling time depends on the amount of fibers, it should last 15 seconds per 2.5g sample. Then the dispersion is exactly 60 seconds at 8000 rpm. (Stage 1) stirred. If the sample is to be used to determine the viscosity, 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.

1.3 Test method for determining the water binding capacity

• Man lässt die Probe mit einem Wasserüberschuss 24 Stunden bei Raumtemperatur quellen. Nach Zentrifugation und anschließendem Abdekantieren des Überstandes kann das Wasserbindungsvermögen in g H₂O / g Probe gravimetrisch bestimmt werden. Der pH-Wert in der Suspension ist zu messen und zu dokumentieren.

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 decanting of the supernatant, the water binding capacity in g H ₂ O/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 centrifuge tube) - water addition: 60mL - centrifugation: 4000g - centrifugation time: 10 mins 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 H ₂ O / g sample can now be calculated using the following formula: $$\text{WBV}\left({\text{g H}}_2\text{O/g sample}\right)=\frac{\text{Sample with bound water}\left(\text{G}\right)-1.0\text{G}}{1.0\text{G}}$$

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 measured by exceeding a specified minimum shear rate γ̇. According to the present method, the yield point τ _o [Pa] is exceeded at the shear rate γ̇ ≥ 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 size: shear stress [Pa] - Profile: constant - Value: 0 Pa - Section duration: 180s - Temperature: 20°C

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

Section Settings: - Default size: shear stress [Pa] - Profile: ramp log. - Start value: 0.1Pa - final value: 80 Pa - Section duration: 180s - Temperature: 20°C

Evaluation:

The yield point τ _ο (unit [Pa] is read in Section 2 and is the shear stress (unit: [Pa]) at which the shear rate is γ̇ < 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 shearing forces; e.g. with Ultra Turrax=corresponds to an activated fiber) and is also referred to in the context of the invention as “yield point rotation I”.

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

Measuring principle:

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

Below the yield point, the substance behaves like an elastic solid, i.e. the elastic parts (G') are above 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 components are present G' = G'' (Cross Over), the associated shear stress is the corresponding measured value. Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (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 crossover 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; e.g. with Ultra Turrax=corresponds to an activated fiber) and is also referred to as “Cross Over I yield point” within the context of the invention.

Measurement results and their meaning:

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 shearing forces, e.g. B. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the advantage/necessity of an activation. The measurement results are as follows summarized in the 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. fiber rotation Cross over activation τ _o 11 [Pa] suspension τ _ο I [Pa] dispersion τ _o 11 [Pa] suspension τ _ο I [Pa] dispersion Activated pectin citrus fiber 2.3 6.9 1.8 7.2 not necessarily required Activated apple fiber containing pectin 0.1 6.7 0.2 6.5 necessary Activatable citrus fiber containing pectin 0.8 3.0 0.6 3.4 necessary Activatable apple fiber containing pectin 0.3 2.1 0.4 2.3 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 compared with the viscous components (G'') be compared: $$W\text{'}=\frac{G\text{'}\left(w\right)}{G\text{'}\text{'}\left(w\right)}=\frac{1}{tan\delta }$$

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

A high value for W' means that the fibers have built up a predominantly elastic structure, while a low value for W' indicates structures with clearly viscous parts. The creamy texture typical of fibers is achieved when the W' values are in the range of approx. 6 - 8, with lower values the sample is judged to be watery (less thick).

Material and methods:

Measuring device: Rheometer Physica MCR series, e.g. B. MCR 301, MCR 101 Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (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: $$W\text{'}=\frac{1}{tan\delta }$$

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 draw conclusions about the texture and in addition to meet 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. fiber W' suspension W' dispersion texture Activated pectin citrus fiber 8.1 7.3 creamy with and without activation, viscosity/yield point is regulated by the dosage Activated apple fiber containing pectin 5.0 9.2 Only creamy after activation, viscosity/yield point is regulated by the dosage Activatable citrus fiber containing pectin 7.2 7.5 creamy with and without activation, viscosity/yield point is regulated by the dosage Activatable apple fiber containing pectin 4.8 5.9 Only creamy after activation, viscosity/yield point is regulated by the dosage

1.7 Test Method for Determining Strength

Execution:

150 mL 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 (Ø 90 mm). Then, the strength is measured with the following method at a depth of penetration of the measuring body of 10 mm. Measuring device: Texture Analyzer TA-XT 2 (Stable Micro Systems, Godalming, UK) Measuring program: "AQ CF" Test method/option: Measurement of the force in the direction of compression / simple test Parameter: - Test Speed: 1.0mm/s - Travel: 15.0mm/s Measuring tools: - Cylinder SMS P/50 (ø 2")

The strength corresponds to the force that the measuring body needs to penetrate 10 mm into the suspension. This force is read from the force-time diagram.

1.8 Test Method for Determining Grain Size

Measuring principle:

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.

Execution:

The sample is weighed to two decimal places. The screens are provided with screening aids and built up one on top of the other with increasing mesh sizes. The sample is quantitatively transferred to the top sieve, the sieves are clamped and the sieving process proceeds according to defined parameters. The individual sieves are weighed with sample and sieve aid and empty with sieve aid. If only a limit value in the grain 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 amount: 15g sieving aids: 2 per sieve tray screening machine: AS 200 digit, Retsch GmbH sieve movement: three dimensional vibration level: 1.5mm sieving time: 15 minutes

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

1.9 Testmethode zur Bestimmung der Viskosität Messgerät: Physica MCR-Serie (z.B. MCR 301, MCR 101) Messsystem: Z3 DIN bzw. CC25 bzw. CC27 (Anmerkung: Die Messsysteme Z3 DIN und CC25 sind identische Messsysteme) Probevolumen: Z3DIN bzw. CC25: 15ml CC27: 19ml Anzahl Abschnitte: 4 The grain size is calculated using the following formula: $$Anteip\mathrm{right}OSiebin\%=\frac{A\mathrm{and}swaaGeinGa\mathrm{and}f\mathrm{i.e}emSieb\times 100}{P\mathrm{right}ObeeinwaaGeinG}$$

1.9 Test Method for Determining Viscosity Measuring device: Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 or CC27 (Note: The measuring systems Z3 DIN and CC25 are identical measuring systems) Sample volume: Z3DIN or CC25: 15ml CC27: 19ml 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:

1st section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: constant - Value: 0s ^-1 - Section duration: 60s - Temperature: 20°C 2nd section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: ramp linear - Value: 0.1 - 100s ^-1 - Section duration: 120s - Temperature: 20°C 3rd section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: constant - Value: 100s-1 - Section duration: 10s - Temperature: 20°C 4th section: Section Settings: - Default size: Shear rate [s ^-1 ] - Profile: ramp linear - Value: 100 - 0.1s ^-1 - Section duration: 120s - Temperature: 20°C

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 (VE)

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 (CAE) for Low Methylester, Non-amidated, Unstandardized Pectins

Materials:

• - 320.0 g 0.65 M potassium acetate-lactic acid buffer solution (52.50 g potassium acetate; 271.25 g lactic acid make up to 5 liters with demineralized water)
• - 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 Balance: 380g filling temperature: approx. 90° C PH value: about 3.0 dry matter content: approx. 22% DS

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 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 balance.
• - At a temperature of approx. 90 °C, 90 g of the cooking are quickly weighed into three Lüers 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 with the pectinometer Mark III or the successor model IV (Herbstreith & Fox GmbH & Co. KG Pektin-Fabriken, Neuenbürg, Germany). The result is the mean of the three individual values.

1.12 Test Method for Determining Calcium Sensitivity (CAE) for Low Methylester, Non-amidated Standardized Pectins

With this test method, the breaking strength of a 2% by weight pectin gel with 30% dry substance (TS) is determined.

• - 320,0 g 0,65 M Kaliumacetat-Milchsäure-Pufferlösung (52,50 g Kaliumacetat; 271,25 g Milchsäure mit demineralisiertem Wasser auf 5 Liter auffüllen) (Die Zusammensetzung entspricht der in der Lüers-Standardmethode (Lüers, H. & Lochmüller, K.; Kolloid-Z. 1927; 42: 154f) angegebenen Pufferlösung.)
• - 95,0 g Zucker (Saccharose)
• - 7,6 g Pektin (entspricht 2,0 Gew.% im Endprodukt)

Einwaage: ca. 423 g Auswaage: 380 g Abfülltemperatur: ca. 90° C pH-Wert: ca. 3,0 Trockensubstanzgehalt: ca. 30 % TS Materials:

• - 320.0 g 0.65 M potassium acetate-lactic acid buffer solution (52.50 g potassium acetate; fill up 271.25 g lactic acid with demineralized water to 5 liters) (The composition corresponds to that in the Lüers standard method (Lüers, H. & Lochmüller, K.; Colloid-Z. 1927; 42: 154f) specified buffer solution.)
• - 95.0 g sugar (sucrose)
• - 7.6 g pectin (corresponds to 2.0% by weight in the end product)

weight: approx. 423 g Balance: 380g filling temperature: approx. 90° C PH value: about 3.0 dry matter content: approx. 30% DS

• - Die Kochung wird auf einem Induktionskochfeld bei mittlerer Hitze durchgeführt.
• - Pektin und einen Teil der Gesamtzuckermenge homogen in Mischflasche oder Glasschale mischen.
• - Pufferlösung in einem Edelstahltopf vorlegen.
• - Pektin-Zucker-Mischung unter Rühren in die Pufferlösung einstreuen, zum Kochen bringen und unter Rühren solange erhitzen, bis das Pektin vollständig gelöst ist.
• - Restzuckermenge zugeben, Ansatz erhitzen und auf Auswaage auskochen.
• - Bei einer Temperatur von ca. 90 °C werden 100 g der Kochung rasch in drei Prüfbecher mit eingesetzter Zerreißfigur eingewogen und im Wasserbad auf 20 °C temperiert.
• - Nach genau 2 Std. wird die Bruchfestigkeit mit dem Pektinometer Mark III bzw. Nachfolgemodell IV (Herbstreith & Fox GmBH & Co.KG Pektin-Fabriken Neuenbürg, Deutschland gemessen. Das Ergebnis ist der Mittelwert der drei Einzelwerte.

Measurement method:

• - The cooking is carried out on an induction hob at medium heat.
• - Mix the pectin and part of the total amount of sugar homogeneously in a mixing bottle or glass bowl.
• - Place the buffer solution in a stainless steel pot.
• - Sprinkle the pectin-sugar mixture into the buffer solution while stirring, bring to the boil and heat while stirring until the pectin is completely dissolved.
• - Add the remaining amount of sugar, heat the mixture and boil to the desired level.
• - At a temperature of approx. 90 °C, 100 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.
• - After exactly 2 hours, the breaking strength is measured with the pectinometer Mark III or the successor model IV (Herbstreith & Fox GmBH & Co.KG Pektin-Fabriken Neuenbürg, Germany. The result is the mean of the three individual values.

1.13 Test Method for Determining Calcium Reactivity

Materials:

• - 230.0 g buffer solution pH 3.2
• - 130 g sugar (sucrose
• - 5.05 g gelling concentrate
• - 10 ml calcium chloride solution 5% (m/v)

weight: 375.0g Balance: 335.0g PH value: about 3.0 dry matter content: approx. 41% • Production of gelling concentrate: corresponds to 5.05 g: 3.00 g pectin 2.05 q buffer mix q 5.05 g gelling concentrate • Composition buffer mixture: 1.585 g citric acid anhydrate (77.3%) 0.270 g tripotassium citrate monohydrate, fine (13.2%) 0.195 q potassium sorbate (9.5%) Makes 2.05 g buffer mix • Preparation of buffer solution pH 3.2: 50.0 g_citric acid anhydrate 2.8 g calcium chloride dihydrate 4.8 l demineralized water

• - In a 5 l volumetric flask add citric acid and calcium chloride dihydrate in the. dissolve water;
• - Adjust solution to pH 3.2 with sodium acetate anhydrous; the sodium acetate is added in solid form; 14 to 15 g of sodium acetate are required;
• - fill up to the mark after tempering in a water bath at 20 °C.

Measurement method:

Place the buffer solution in a stainless steel pot.

Mix gelling concentrate with part of the total amount of sugar homogeneously in a mixing bottle or glass bowl.

Stir mixture B into the buffer solution, bring to the boil and heat while stirring until the pectin is completely dissolved.

Add the remaining sugar in portions.

Boil to approx. 340 g, add 10 ml of calcium chloride solution while stirring and boil to the final weight.

To determine the breaking strength, 100 +/- 1 g of the mixture are quickly weighed into three test beakers with a tear-off figure inserted and heated to 20 °C in a water bath.

After exactly 2 hours, the breaking strength is measured using the Mark III pectinometer (Herbstreith&Fox, Neuenbürg, Germany). The result is the mean of the three individual values.

1.14 Test method for determining dietary fiber content

This method is substantially consistent with the method published by the AOAC (Offical 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.

1.15 Test Method for Determining Moisture and Dry Matter

Principle:

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

Execution:

Approx. 2.5 g of the fiber sample are weighed into the Sartorius moisture analyzer. The settings of the device can be found in the corresponding factory measurement specifications. For determination, the samples should be at about room temperature. The moisture content is automatically given by the device as a percentage [% M]. The dry matter is automatically given by the device as a percentage [% S].

1.16 Test method to determine the color and brightness

Principle:

The color and brightness measurements are carried out with the Minolta Chromameter CR 300 or CR 400. 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.

1.17 Determination of the calcium content (complexometric)

Principle:

Calcium ions are titrated with Titriplex III (EDTA) at a pH between 12 and 13. Calconocarboxylic acid, which forms a red complex with calcium ions, is used as an indicator. During the titration, the free calcium ions react first with EDTA, then those bound to the indicator; this changes from red to blue. Recommended weight: Calcium pectinate: 1 - 2 g (exact weight)

The precisely weighed sample (E) is ashed (2 h at 550 °C in a muffle furnace) and then dissolved in a small excess of diluted nitric acid (heating if necessary). The solution is transferred quantitatively into a 50 mL volumetric flask and Water filled up (temperature control in a water bath at 20 °C). An aliquot of this solution (a), which should contain 3-15 mg of calcium, is pipetted into a wide-necked Erlenmeyer flask and this is filled with the. Water made up to 150 mL. The pH is adjusted to 12-13 with 2 N NaOH (check the pH) and about 0.1 g of calconic acid indicator is added. The solution is titrated from red to pure blue with 0.025 m Titriplex III solution. The titration must be carried out immediately, otherwise calcium carbonate may precipitate as a result of absorption of CO ₂ from the air. If the If the sample solution contains less than 3 mg calcium, it is recommended to use a 0.01 m Titriplex III solution for the titration. The consumption of 0.025 m or 0.01 m Titriplex III solution is noted (b).

Calculation:

1. 1 mL 0,025 m Titriplex III-Lösung entspricht 1,002 mg Calcium.

$$\text{b}\cdot \text{f}\cdot \mathrm{1,002}\cdot 50\cdot 100$$

$$\%\left(\text{m/m}-\text{g/}100\text{ g}\right)\text{Calcium}=\frac{}{\text{E}\cdot \text{a}\cdot 1000}$$

Titration with 0.025 m Titriplex III solution:

1. 1 mL of 0.025 m Titriplex III solution corresponds to 1.002 mg of calcium.

$$\text{b}\cdot \text{f}\cdot 1.002\cdot 50\cdot 100$$

$$\%\left(\text{m/m}-\text{G/}100\text{G}\right)\text{calcium}=\frac{}{\text{E}\cdot \text{a}\cdot 1000}$$

• 1 mL 0,01 m Titriplex III-Lösung entspricht 0,4008 mg Calcium.

$$\%\left(\text{m/m}-\text{g/}100\text{g}\right)\text{Calcium}=\frac{\text{b}\cdot \text{f}\cdot \mathrm{0,4008}\cdot 50\cdot 100}{\text{E}\cdot \text{a}\cdot 1000}$$

E:

zur Untersuchung (Veraschung) eingesetzte Probemenge in g

a:

zur Titration vorgelegte Probelösung in mL

b:

Verbrauch an 0,025 m bzw. 0,01 m Titriplex III-Lösung in mL

f:

Faktor 0,025 m bzw. 0,01 m Titriplex III-Lösung

Titration with 0.01 m Titriplex III solution:

• 1 mL 0.01 m Titriplex III solution corresponds to 0.4008 mg calcium.

$$\%\left(\text{m/m}-\text{G/}100\text{G}\right)\text{calcium}=\frac{\text{b}\cdot \text{f}\cdot 0.4008\cdot 50\cdot 100}{\text{E}\cdot \text{a}\cdot 1000}$$

E:

amount of sample used for analysis (ashing) in g

a:

Sample solution submitted for titration in mL

b:

Consumption of 0.025 m or 0.01 m Titriplex III solution in mL

f:

Factor 0.025 m or 0.01 m Titriplex III solution

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

Principle:

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

Extraction:

10.0 g of the sample to be examined are weighed into a glass bowl. 390 g boiling dist. Water is placed in a beaker and the previously weighed sample is stirred in using an Ultra-Turrax for 1 minute at the highest level.

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

The combined centrifugates are added to about 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After ½ hour, it is filtered through a filter cloth and the AIS is pressed off manually. The AIS is then added to about 3 l of isopropanol (98%) in the filter cloth and loosened up by hand using gloves.

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

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

Calculation:

The water-soluble pectin is calculated based on the fibrous sample using the following formula, with the water-soluble pectin occurring as an alcohol-insoluble substance (AIS): $$AISin\mathrm{i.e}e\mathrm{right}P\mathrm{right}ObeinGew.\%\left(\frac{G}{100G}\right)=\frac{Get\mathrm{right}OckneteAIS\left[G\right]\times 100}{P\mathrm{right}ObeneinwaaGeinG}$$

1.19 Test method for determining the gelling power of amidated pectins

The gelling power can be determined using the measurement method defined in the Food Chemicals Codex (FCC) (2nd Edition, Committee on Specifications, Food Chemicals Codex, of the Committee on Food Protection, National Research Council; National Academy of Sciences, Washington D.C., 1972).

2. Production of a sauce with different binding agents without pectin

Animal feed is food specially tailored to the physiological needs of the animal in question. In particular, a distinction is made between dry and wet food depending on the animal. This experiment dealt with the texturing of the brown sauce in wet food for dogs and cats. The textured Gravy is mixed with the meat ingredients in a tank just prior to sterilization. It is therefore of particular importance that the brown sauce is textured in such a way that the pieces of meat remain homogeneously distributed. You must neither sink nor swim up. Furthermore, if possible, no syneresis of the product should be seen even after standing for 30 minutes.

In the experiment, three sauces were made with different binding agents. A mixture of guar and xanthan was used in the reference sample, and activated apple fiber or apple fiber that can be activated was used in the other two samples.

The composition of the three sauces is shown in Table 1 below: Table 1: Composition of the three sauces reference Sauce with 1.3% activated apple fiber containing pectin = Herbacel AQ Plus Apple-A 09 Sauce with 1.6% activatable apple fiber containing pectin = Herbacel AQ AFB 200 ingredients G G G guar/xanthan 7.0 Herbacel AQ Plus Apple A 09 13.0 Herbacel AQ AFB 16.0 VE water 800.5 794.5 791.5 Demi Glace Concentrate 140.0 140.0 140.0 sunflower oil 30.0 30.0 30.0 Tomato paste (3x conc.) 15.0 15.0 15.0 sugar 5.0 5.0 5.0 onion powder 2.0 2.0 2.0 Black pepper, gem. 0.5 0.5 0.5 In total 1000.0 1000.0 1000.0

• Herstellung der Gravy (Referenz):

  A

  Guar/Xanthan in VE-Wasser (80 °C) dispergieren (Silverson-Labormischer, Fa. Silverson Machines Germany, Staufen, BRD; 8000 rpm / 2 min).

  B

  Alle Zutaten zusammen mit (A) in den Topf geben.

  C

  Auf 90 °C erhitzen.

  D

  1 Minute köcheln und auf Auswaage auffüllen.

• Herstellung der Gravy Apfel AQ Plus A09 und Apfel AQ AFB 200)

  A

  Herbacel AQ Plus Apple-A 09 bzw. Herbacel AQ AFB 200 in VE-Wasser (80 °C) dispergieren (Silverson 8000 rpm / 2 min).

  B

  Alle Zutaten zusammen mit (A) in den Topf geben.

  C

  Auf 90 °C erhitzen.

  D

  1 Minute köcheln und auf Auswaage auffüllen.

The preparation of the three sauces was carried out according to the following procedures:

• Making the Gravy (Reference):

  A

  Disperse guar/xanthan in deionized water (80° C.) (Silverson laboratory mixer, Silverson Machines Germany, Staufen, Germany; 8000 rpm/2 min).

  B

  Add all the ingredients to the pot along with (A).

  C

  Heat to 90°C.

  D

  Simmer for 1 minute and fill to volume.

• Making the Gravy Apple AQ Plus A09 and Apple AQ AFB 200)

  A

  Disperse Herbacel AQ Plus Apple-A 09 or Herbacel AQ AFB 200 in deionized water (80 °C) (Silverson 8000 rpm / 2 min).

  B

  Add all the ingredients to the pot along with (A).

  C

  Heat to 90°C.

  D

  Simmer for 1 minute and fill to volume.

Viscosity measurement:

The viscosity was determined at 20° C. using the Physica MCR 101 viscometer (Anton Paar Germany GmbH, Ostfildern-Scharnhausen, Germany). The measuring body CC27 was selected for the measurements. The shear rate 50 s ^-1 of the return curve was used for the evaluation. The viscosity measurement method was carried out according to the measurement method described above under point 1.9.

The three finished sauces were analyzed for viscosity, visual appearance and syneresis. The results are shown in the table below Reference (Guar/Xanthan Gum) Sauce with 1.3% activated apple fiber containing pectin = Herbacel AQ Plus Apple-A 09 Sauce with 1.6% activatable apple fiber containing pectin = Herbacel AQ AFB 200 Viscosity [mPa*s] at D=50 s ^-1 381 412 380 Visual Appearance - After 0 minutes Shiny surface Matt surface Matt surface - After 30 minutes Shiny surface Matt surface Matt surface syneresis No syneresis Syneresis after a short standing time Syneresis after a short standing time

The viscosity readings showed that the samples were all very close together and the viscosity adjustment was successful for all three samples. However, after a short standing time, the samples with Herbacel AQ products showed syneresis, which was rated as unacceptable. Furthermore, the products containing apple fiber had an unfavorable dull surface.

3. Gravy using a mixture according to the invention

In a further experiment, seven sauces were made with different binding agents. A mixture of guar and xanthan was used in the reference sample, while in the other six samples an activated apple fiber or an activatable apple fiber was combined with two different pectins.

The two pectins have the following properties:

Pectin Amid CB 025-G:

degree of esterification: 24.3% degree of amidation: 24.1% gel power: 137 FCC Sag

Pectin Classic CF 715:

degree of esterification: 30.1% Calcium Sensitivity: 767 HPE

The composition of the seven sauces is shown in Table 1 below: Table 2: Composition of the sauces Sauce with 1.3% activated apple fiber containing pectin = Herbacel AQ Plus Apple-A 09 Sauce with 1.6% activatable apple fiber containing pectin = Herbacel AQ AFB 200 a: 0.2% by weight Pectin Amid CB 025-G b: 0.3% by weight Pectin Amid CB 025-G reference c: 0.3% by weight Pectin Classic CF 715 ingredients G G G guar/xanthan 7.0 - - Herbacel AQ Plus Apple A 09 - 13.0 - Herbacel AQ AFB 200 - - 16.0 pectin - x x VE water 800.5 794.5-x 791.5-x Demi Glace Concentrate 140.0 140.0 140.0 sunflower oil 30.0 30.0 30.0 Tomato paste (3x conc.) 15.0 15.0 15.0 sugar 5.0 5.0 5.0 onion powder 2.0 2.0 2.0 Black pepper, gem. 0.5 0.5 0.5 In total 1000.0 1000.0 1000.0

The seven sauces were prepared according to the following procedures:

Making the Gravy (Reference):

• A

  Disperse guar/xanthan in deionized water (80 °C) (Silverson 8000 rpm / 2 min).

  B

  Add all the ingredients to the pot along with (A).

  C

  Heat to 90°C.

  D

  Simmer for 1 minute and fill to volume.

• Production of the Gravy Apple AQ Plus A09 and Apple AQ AFB) with shearing

  A

  Mix Herbacel AQ Plus Apple-A 09 or Herbacel AQ AFB 200 with pectin and disperse in deionized water (80 °C) (Silverson 8000 rpm / 2 min).

  B

  Add all ingredients to the pot along with (A).

  C

  Heat to 90°C.

  D

  Simmer for 1 minute and fill to volume.

Viscosity measurement:

The viscosity was determined at 20° C. using the Physica MCR 101 viscometer (Anton Paar Germany GmbH, Ostfildern-Scharnhausen, Germany). The measuring body CC27 was selected for the measurements. The shear rate 50 s ^-1 of the return curve was used for the evaluation. The viscosity measurement method was carried out according to the measurement method described above under point 1.9.

The finished sauces were analyzed for viscosity, gelling, visual appearance and syneresis. The results are shown in the table below rehearse Viscosity [mPas] D=50 s ^-1 fishing optics syneresis 0.7% guar/xanthan gum - 381 + + + 1.6% Herbacel AQ AFB 200 Pectin A 371 ++ + (+) Pectin B 434 ++ + ++ Pectin C 383 ++ (+) (+) 1.3% Herbacel AQ Plus Apple-A 09 Pectin A 346 ++ + (+) Pectin B 404 ++ + ++ Pectin C 350 ++ (+) (+)
Pectin A: 0.2% by weight Pectin Amid CB 025-G
Pectin B: 0.3% by weight Pectin Amid CB 025-G
Pectin C: 0.3% by weight Pectin Classic CF 715
-: bad
(+): mediocre
+: good
++: very good

By adding pectin to the fruit fiber, the sauces have been improved in a number of ways. The samples showed an optimal viscosity and an appealing gelation. If only 0.2% amidated pectin is used, the surface gloss is improved, but the syneresis was only average here. At a dosage of 0.3% by weight, the non-amidated pectin C also showed a slightly increased surface gloss and only moderate syneresis.

By using the amidated pectin (Amid CB 025-G) the best results could be achieved with a dosage of 0.3%. The surface gloss and the syneresis were significantly improved. The slight angling of the pattern was also rated as very appealing.

4. Thermostability of the Gravy using a mixture according to the invention

In another series of experiments, meat-based sauces were prepared using the pectin amide and more broadly characterized versus the guar/xanthan reference.

Sauces with meat were tested here in order to recreate the important parameters of suspension and dosability. Both raw meat and cooked meat were tested, since both variants are sold on the market.

In addition, an autoclaving process was simulated in this test series. This represents an important point in the processing. At temperatures above 90 °C, guar/xanthan undergoes an irreversible reduction in viscosity (cf. food hydrocolloids, T. Wüstenberg, p. 251). Accordingly, the viscosity was determined both in the untreated state and after sterilization (2h/121°C). Furthermore, a determination of the yield point was carried out in order to be able to be sure that the pieces of meat were kept "in suspension" even in the scale-up.

The composition of the sauces is shown in Table 3 below: Table 3: Composition of the sauces Sauce with x% activated apple fiber containing pectin = Herbacel AQ Plus Apple-A 09 Sauce with X% activatable pectin-containing apple fiber = Herbacel AQ AFB 200 0.3% by weight Pectin Amid CB 025-G reference ingredients G G G guar/xanthan 7.0 - - Herbacel AQ Plus Apple A 09 - x - Herbacel AQ AFB 200 - - x pectin - 3.0 3.0 VE water 800.5 791.5-x 787.5-x Demi Glace Concentrate 140.0 140.0 140.0 sunflower oil 30.0 30.0 30.0 Tomato paste (3x conc.) 15.0 15.0 15.0 sugar 5.0 5.0 5.0 onion powder 2.0 2.0 2.0 Black pepper, gem. 0.5 0.5 0.5 In total 1000.0 1000.0 1000.0

• Herstellung der Gravy (Referenz):

  A

  Guar/Xanthan in VE-Wasser (80 °C) dispergieren (Silverson 8000 rpm / 2 min).

  B

  Alle Zutaten zusammen mit (A) in den Topf geben.

  C

  Auf 90 °C erhitzen.

  D

  1 Minute köcheln und auf Auswaage auffüllen.

• Herstellung der Gravy mit Scherung

  A

  Herbacel AQ Plus Apple-A 09 bzw. Herbacel AQ AFB 200 mit Pektin-Amid CB 025-G mischen und in VE-Wasser (80 °C) dispergieren (Silverson 8000 rpm / 2 min).

  B

  Alle Zutaten zusammen mit (A) in den Topf geben.

  C

  Auf 90 °C erhitzen.

  D

  1 Minute köcheln und auf Auswaage auffüllen.

• Herstellung der Gravy ohne Scherung

  A

  Herbacel AQ Plus Apple-A 09 bzw. Herbacel AQ AFB 200 mit Pektin-Amid CB 025-G mischen.

  B

  Alle Zutaten zusammen mit (A) in den Topf geben.

  C

  Auf 90 °C erhitzen.

  D

  1 Minute köcheln und auf Auswaage auffüllen.

The sauces were prepared according to the following procedures:

• Making the Gravy (Reference):

  A

  Disperse guar/xanthan in deionized water (80 °C) (Silverson 8000 rpm / 2 min).

  B

  Add all the ingredients to the pot along with (A).

  C

  Heat to 90°C.

  D

  Simmer for 1 minute and fill to volume.

• Making the Gravy with Shear

  A

  Mix Herbacel AQ Plus Apple-A 09 or Herbacel AQ AFB 200 with Pectin-Amide CB 025-G and disperse in deionized water (80 °C) (Silverson 8000 rpm / 2 min).

  B

  Add all the ingredients to the pot along with (A).

  C

  Heat to 90°C.

  D

  Simmer for 1 minute and fill to volume.

• Making the Gravy without shearing

  A

  Mix Herbacel AQ Plus Apple-A 09 or Herbacel AQ AFB 200 with Pectin-Amid CB 025-G.

  B

  Add all the ingredients to the pot along with (A).

  C

  Heat to 90°C.

  D

  Simmer for 1 minute and fill to volume.

Preparation of the meat insert: Fresh, unground meat of the "Thuringian Mett" type was used.

Raw Meat: The meat was cut into 1 x 1 cm pieces.

Cooked meat: The raw meat was boiled in a sufficient amount of water for 90 minutes, cooled to room temperature, and then cut into 1×1 cm cubes.

Mixture of meat and gravy:

A mixing ratio of 1 part meat and 2 parts Gravy was chosen. The mixing ratio was chosen in order to be able to visually check whether the meat filling is kept in suspension. With a mixing ratio of 1 part meat filling and 1 part Gravy, this would not have been visually recognizable. For this purpose, 15 g of meat and 30 g of Gravy were weighed into glasses. The volume was limited due to sterilization (necessary headspace due to expansion). Only syneresis, phase separation and meat distribution were assessed on these samples. To determine the levitation of the meat trimmings, a 500 ml beaker was selected in which 100 g of meat was mixed with 200 ml of Gravy.

Sterilization process:

A table autoclave (CertoClav high-pressure laboratory device, from CertoClav Sterilizer GmbH, 4060 Leonding, Austria, model: CV-EL) was used for the sterilization. The samples were autoclaved at 121 °C for 20 min and 2 h. A very long autoclaving time was deliberately chosen to carry out a stress test.

Viscosity measurement:

The viscosity was determined at 20° C. using the Physica MCR 101 viscometer (Anton Paar Germany GmbH, Ostfildern-Scharnhausen, Germany). The measuring body CC27 was selected for the measurements. The shear rate 50 s ^-1 of the return curve was used for the evaluation. The viscosity measurement method was carried out according to the measurement method described above under point 1.9.

Determination of the yield point:

The yield point was measured with the Physica MCR 101 viscometer (Anton Paar Germany GmbH, Ostfildern-Scharnhausen, Germany) at 20 °C using the DG 26.7 measuring body (double gap) with a sample volume of 3.8 mL and a shear rate of 0.01 s ^-1 measured. The yield point is given in Pa.

EXPERIMENTAL PARAMETERS:

1st section (rest section): Section Settings: - Default size: Shear stress DPaD - Profile: constant - Value: 0 Pa - Section duration: 300s - Temperature: 20°C 2nd section (determination of the yield point): Section Settings: - Default size: Shear stress □Pa□ - Profile: ramp left - Value: 0 - 20 Pa - Section duration: 240s - Temperature: 20°C

Evaluation:

The yield point τ _ο (unit: [Pa]) is read in Section 2 and is the shear stress (unit: [Pa]) at which the shear rate is < 0.01 s-1 for the last time.

The finished sauces were analyzed for viscosity, gelling, visual appearance and syneresis. The results are shown in the table below rehearse Dosage guar/xanthan or fruit fiber [% weight] Viscosity [mPas] D=50 s ^-1 untreated Viscosity [mPas] D=50 s ^-1 treated Loss of viscosity due to sterilization [%] Yield point [Pa] D=0.01 s ^-1 untreated guar/xanthan 0.7%- 416 254 38.9 4.3 Herbacel Plus Apple-A 09 a without shearing 2.0% 145 85 41.8 0.8 2.5% 422 410 2.84 - Herbacel Plus Apple-A 09 a with shear 1.3% 276 191 31.89 3.5 Herbacel AQ AFB ^200a with shear 1.6% 279 190 30.79 3.3
a: Sample contains 0.3% by weight Pectin Amid CB 025-G

All apple fiber samples tested were free of syneresis, even after sterilization. This is a key benefit, as autoclaving samples containing meat often leads to phase separation as the oil used in the sauce (gravy) separates. In the present test series, the samples produced under fiber shearing showed a high yield point, which enables the pieces of meat to be held securely in suspension.

The samples 2.0% Herbacel AQ Plus Apple-A 09 without shear, 1.3% Herbacel AQ Plus Apple-A 09 with shear and 1.6% Herbacel AQ AFB 200 with shear showed the best results. The unsheared sample with a fiber content of 2.5% by weight (Herbacel AQ Plus Apple-A 09) with its high viscosity, which is retained even after sterilization, is particularly recommended for products with a high fat content.

4. Production of the activated, pectin-containing citrus fiber

In 1 a process for the production of the activated pectin-containing citrus fiber is shown schematically as a flow diagram. Starting from the citrus pomace 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.

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

In 2 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 30a _b (decanter) and 30b _b (separator) for the most complete possible separation of all particles from the liquid phase. The material separated off is washed with an aqueous solution in step _35b , and coarse or unbroken particles are separated off from the resulting washing mixture by wet sieving. In step _40b , the solid is then separated from the liquid phase. Two alcohol washing steps 50 _b and 70 _b are then carried out, each with subsequent solid-liquid separation using decanters 60 _b and 80 _b . Finally, in step 100 _b , the fibers are gently dried using a fluidized bed drying system in order to obtain citrus fibers 110 _b .

6. Production of activated apple fiber containing pectin

In 3 a process for producing the activated pectin-containing apple fiber is shown schematically as a flow chart. Starting from the apple pomace 10 _c , the pomace is broken down 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 _30c 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 _30c ). 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 .

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.

7. Production of the activatable apple fiber containing pectin

In 4 a process for the production of the activatable pectin-containing apple fiber is shown schematically as a flow diagram. Starting from the apple pomace for 10 _days , the pomace _is broken down by hydrolysis for 20 days by incubation in an acidic solution at 70° to 80°C. The material as an aqueous suspension is then subjected to a single-stage or multi-stage separation step 30 _d 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 _d ). 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 _40d , 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 _d and 70 _d are then carried out, each with subsequent solid-liquid separation 60 _d and 80 _d . Finally, in step 100d, the fibers are gently dried by means of fluidized bed drying in order to then obtain the activatable, pectin-containing apple fibers _110d used according to the invention.

reference list

10a, 10b

citrus pomace

10c, 10d

apple pomace

20a, 20b, 20c, 20c

Hydrolysis (digestion) by incubation in an acidic environment

30aa, 30ab

1. Solid-liquid separation decanter

30c, 30c

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

30ba, 30bb

2. Solid-Liquid Separation Separator

35a, 35b

Washing mixture with wet sieving

40a, 40b

Solid-Liquid Separation

40c, 40d

Washing with water and solid-liquid separation

50a, 50b, 50c, 50d

1. Washing with alcohol

60a, 60b, 60c, 60d

Solid-liquid separation decanter

70a, 70b, 70c, 70d

2. Washing with alcohol

80a, 80b, 80c, 80d

Solid-liquid separation decanter

90a, 90c

Optional introduction of steam

100a, 100c

vacuum drying

100b, 100d

fluid bed drying

110a, 110b

Preserved Citrus Fiber

110c, 110d

Preserved Apple Fiber

QUOTES INCLUDED IN DESCRIPTION

This list of documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• WO 2010/080144 A2 [0006]
• WO 2012/172062 [0007]
• US4247562 [0008]
• DE 102020115526 [0099]
• DE 102020115527 [0161]
• DE 10202115501 [0223]
• DE 102020115525 [0290]

Claims (25)

Use of a mixture comprising as separate components: (a) a plant fiber having a water-soluble pectin content of between 2 and 10% by weight, and (b) a low methylester soluble pectin as a thickening and texturizing agent for the manufacture of a food or feed. use according to claim 1 , characterized in that the water-soluble pectin of the plant fiber is a highly esterified pectin. use according to claim 1 or 2 , characterized in that the plant fiber is an activatable, pectin-containing fruit fiber or an activated, pectin-containing fruit fiber. use according to claim 3 , characterized in that the activatable or activated, pectin-containing fruit fiber is a citrus or apple fiber. use according to claim 4 , characterized in that the activated, pectin-containing citrus fiber has one or more of the following properties: i. A yield point II (rotation) in the fiber suspension of more than 1.5 Pa and advantageously more than 2.0 Pa; ii. A yield point II (Cross Over) in the fiber suspension greater than 1.2 Pa and advantageously greater than 1.5 Pa; iii. A yield point I (rotation) in the fiber dispersion greater than 5.5 Pa and advantageously greater than 6.0 Pa; IV. A yield point I (Cross Over) in the fiber dispersion greater than 6.0 Pa and advantageously greater than 6.5 Pa; v. 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; vi. 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; vii. a strength of at least 150 g and preferably at least 220 g, the activated pectin-containing citrus fiber being suspended in water as a 4% by weight solution; viii. 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; ix. a water binding capacity of more than 22 g/g; x. a humidity of less than 15%, preferably less than 8% and most preferably less than 6%; xi. in a 1.0% by weight aqueous solution, a pH of from 3.1 to 4.75 and preferably from 3.4 to 4.2; xiii. a lightness value L*>90, preferably L*>91 and particularly preferably L*>92; xiii. a particle size in which at least 90% of the particles are smaller than 250 μm and preferably at least 90% of the particles are smaller than 200 μm and particularly preferably 90% of the particles are smaller than 150 μm; xiv. a dietary fiber content of 80 to 95%; xv. preferably less than 8% by weight and more preferably less than 6% by weight of water-soluble pectin. use according to claim 4 , characterized in that the partially activated, activatable, pectin-containing citrus fiber has one or more of the following properties: i. a yield point II (rotation) in the fiber suspension of 0.1 - 1.0 Pa, advantageously 0.3 - 0.9 Pa and particularly advantageously 0.6 - 0.8 Pa; ii. a yield point II (Cross Over) in the fiber suspension of 0.1 - 1.0 Pa, advantageously 0.3 - 0.9 Pa and particularly advantageously 0.6 - 0.8 Pa; iii. 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; IV. a yield point I (Cross Over) in the fiber dispersion of 1.0 - 4.5 Pa, advantageously 1.5 - 4.0 Pa and particularly advantageously - 2.0 - 3.5 Pa; v. 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; vi. a dynamic Weissenberg number in the fiber dispersion of 5.0 - 9.0, advantageously 6.0 - 8.5 and most preferably from 7.0 - 8.0; vii. has 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; viii. has a viscosity of 150 to 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, the activatable, pectin-containing citrus fiber being dispersed in water as a 2.5% by weight solution and the viscosity having a shear rate of 50 s ^-1 at 20°C; ix. 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; x. a humidity of less than 15%, preferably less than 10% and most preferably less than 8%; xi. in a 1.0% by weight aqueous solution, a pH of from 3.1 to 4.75 and preferably from 3.4 to 4.2; xiii. a grain size in which at least 90% of the particles are smaller than 450 μm, preferably at least 90% of the particles are smaller than 350 μm and particularly preferably at least 90% of the particles are smaller than 250 μm; xiii. a lightness value of L* > 84, preferably L* > 86 and particularly preferably L* >88; xiv. a fiber content of the activatable pectin-containing citrus fiber of 80 to 95%; xv. the activatable, pectin-containing citrus fiber has less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin. use according to claim 4 , characterized in that the activated pectin-containing apple fiber has one or more of the following properties: i. A yield point II (rotation) in the fiber suspension of more than 0.1 Pa, advantageously of 0.5 Pa and particularly advantageously of more than 1.0 Pa; ii. A yield point II (Cross Over) in the fiber suspension of more than 0.1 Pa, advantageously of 0.5 Pa and particularly advantageously of more than 1.0 Pa; iii. A yield point I (rotation) in the fiber dispersion of more than 5.0 Pa, advantageously of 6.0 Pa and particularly advantageously of more than 7.0 Pa; IV. A yield point I (Cross Over) in the fiber dispersion of more than 5.0 Pa, advantageously of 6.0 Pa and particularly advantageously of more than 7.0 Pa; v. A dynamic Weissenberg number in the fiber suspension of more than 4.0, preferably more than 5.0 and most preferably more than 6.0; vi. A dynamic Weissenberg number in the fiber dispersion of greater than 6.5, advantageously greater than 7.5 and most advantageously greater than 8.5; vii. 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; viii. a strength of more than 50 g, preferably more than 75 g and more preferably more than 100 g, the activated pectin-containing apple fiber being suspended in water as a 6% by weight solution; ix. a viscosity of more than 100 mPas, preferably more than 200 mPas, and particularly preferably more than 350 mPas, the activated, pectin-containing apple 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; x. a humidity of less than 15%, preferably less than 8% and most preferably less than 6%; xi. in a 1.0% by weight aqueous solution, a pH of from 3.5 to 5.0 and preferably from 4.0 to 4.6; xiii. a lightness value L* > 60, preferably L* > 61 and particularly preferably L* >62; xiii. a particle size in which at least 90% of the particles are smaller than 400 μm and preferably at least 90% of the particles are smaller than 350 μm and particularly preferably 90% of the particles are smaller than 300 μm; xiv. a dietary fiber content of 80 to 95%; xv. preferably less than 8% by weight and more preferably less than 6% by weight of water-soluble pectin. use according to claim 4 , characterized in that the activatable, pectin-containing apple fiber has one or more of the following properties: i. a yield point II (rotation) in the fiber suspension of from 0.1 to 1.0 Pa, advantageously from 0.15 to 0.75 Pa and particularly advantageously from 0.25 to 0.5 Pa; ii. a yield point II (Cross Over) in the fiber suspension from 0.1 to 1.0 Pa, advantageously from 0.15 to 0.75 Pa and particularly advantageously from 0.25 to 0.5 Pa; iii. a yield point I (rotation) in the fiber dispersion from 0.75 to 3.75 Pa, advantageously from 1.0 to 3.5 Pa and particularly advantageously from 1.25 to 3.25 Pa; IV. a yield point I (Cross Over) in the fiber dispersion from 0.75 to 4.25 Pa, advantageously from 1.5 to 4.0 Pa and most preferably from 1.75 to 3.75 Pa; v. a dynamic Weissenberg number in the fiber suspension of from 3.0 to 7.0, advantageously from 3.5 to 6.5 Pa and particularly advantageously from 4.5 to 6.0; vi. a dynamic Weissenberg number in the fiber dispersion of from 4.0 to 7.5, advantageously from 4.5 to 7.0 and particularly advantageously from 5.0 to 6.5; vii. has a strength of 5 to 100 g, preferably 20 to 60 g and particularly preferably 30 to 50 g, the activatable, pectin-containing apple fiber being suspended in water as a 6% by weight solution; viii. a viscosity of 50 to 350 mPas, preferably from 75 to 200 mPas, and particularly preferably from 100 to 150 mPas, the activatable, pectin-containing apple 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; ix. a water binding capacity of more than 19 g/g, preferably more than 21 g/g, particularly preferably more than 23 g/g; x. a humidity of less than 15%, preferably less than 10% and most preferably less than 8%; xi. in a 1.0% by weight aqueous solution, a pH of from 3.5 to 5.0 and preferably from 4.0 to 4.6; xiii. a grain size in which at least 90% of the particles are smaller than 450 μm, preferably at least 90% of the particles are smaller than 350 μm and particularly preferably at least 90% of the particles are smaller than 250 μm; xiii. a lightness value L* > 54, preferably L* > 55 and particularly preferably L* >56; xiv. a dietary fiber content of the activatable, pectin-containing apple fiber of 80 to 95%; xv. the activatable, pectin-containing apple fiber advantageously has less than 8% by weight and particularly advantageously less than 6% by weight of water-soluble pectin. Use according to one of the preceding claims, characterized in that the low ester, soluble pectin is a low ester, non-amidated or a low ester, amidated pectin. use according to claim 9 , characterized in that the low methylester, non-amidated pectin has one or more of the following properties: a. a degree of esterification of 10 to 50%, preferably 10 to 45% and more preferably 20 to 34%; b. a calcium sensitivity of 300 HPE to 3000 HPE; c. it is a low ester gelling calcium pectinate; i.e. it is a highly calcium reactive pectin. use according to claim 10 , characterized in that a calcium salt is added to the low-methylester, non-amidated pectin. use according to claim 9 , characterized in that the low methylester, amidated pectin has one or more of the following properties: a. a degree of esterification of 17 to 28%, preferably 19 to 26% and more preferably 21 to 24%; b. a degree of amidation of from 19 to 25%, preferably from 21 to 24.5% and more preferably from 23 to 24%; c. a calcium reactivity of 2000 HPE to 2500 HPE; i.e. a gel strength of 200 to 250° FCC-Sag. Use according to one of the preceding claims, characterized in that the ratio of fruit fiber to low methylester, soluble pectin is between 20:1 and 1:1, advantageously between 15:1 and 1.5:1 and particularly advantageously between 8:1 and 2: 1, wherein the fruit fiber is preferably an activated fruit fiber and/or the low methylester, soluble pectin is preferably an amidated pectin, and the ratios relate to a non-standard pectin. Use according to any one of the preceding claims, characterized in that the food is selected from the group consisting of sauce, soup and jelly. Use according to any of Claims 1 until 13 , characterized in that the feed is a wet animal feed. use according to claim 15 , characterized in that the wet animal feed has a dry substance content of 25 to 40 Brix. Food or feed comprising a mixture of fruit fiber and pectin according to any one of Claims 1 until 13 , wherein the fruit fiber is preferably an activated fruit fiber and the low methylester, soluble pectin is preferably an amidated pectin. Food or feed according to Claim 17 , characterized in that it contains the activated fruit fiber in a concentration of 0.5 to 4% by weight, preferably 1.0 to 2.5% by weight and particularly preferably 1.2 to 2.0% by weight. Food or feed according to Claim 17 or 18 , characterized in that they contain the low esterified, soluble pectin, which is preferably a low esterified, amidated pectin, in a concentration of 0.05 to 1% by weight, preferably 0.1 to 0.6% by weight and particularly preferably 0. 2 to 0.4% by weight and the concentrations relate to a non-standard pectin. A composition comprising: c. an activatable fruit fiber according to claim 5 or 6 ; or an activated fruit fiber according to claim 7 or 8th ; and d. a low methylester, amidated pectin according to claim 9 or 12 . Composition according to claim 20 , characterized in that the ratio of activated, pectin-containing apple or citrus fiber to low esterified, amidated pectin is between 20: 1 and 1: 1, advantageously between 15: 1 and 1.5: 1 and particularly advantageously between 8: 1 and 2: 1, where the ratios relate to a non-standard pectin. Composition according to claim 20 or 21 , characterized in that the composition additionally contains sugar and/or buffer substances. Use of a composition according to any one of claims 20 until 22 as a thickening agent and texturizing agent for the manufacture of a food or feed. Wet feed comprising the following ingredients: e. 0.5 to 4.0% by weight of activated apple fiber containing pectin claim 7 or 0.25 to 3.0% by weight of activated, pectin-containing citrus fiber according to Claims 8 ; f. 0.05 to 1.0% by weight of low methylester, soluble pectin according to one of claims 9 until 12 ; G. 25 to 75% by weight meat, meat by-products or animal by-products; H. 1 to 10% by weight fish or fish by-products; i. 25 to 75% by weight sauce; j. 1.0 to 60% by weight vegetables or vegetable components; k. 0.5 to 20% by weight of grain or grain products; I. 0.1 to 10.0% by weight of fats and oils; m. from 0.05 to 1.5% by weight of nutritional additives; n. insects or insect products; o. Soluble roughage, whereby the proportions of the components complement each other to 100%. Method for producing a wet animal feed using a mixture of activated or activatable fruit fiber according to one of Claims 5 until 8th and low methylester soluble pectin according to any one of claims 9 until 12 , wherein the method comprises the following steps: A. providing the activated or activatable fruit fiber; B. Providing the low methylester soluble pectin; C. Provision of a Gravy; D. Providing pieces of meat, meat by-products in pieces and/or animal by-products in pieces; E. Bringing together, in particular mixing, - the activated fruit fiber from step A. and - the low methylester, soluble pectin from step B.; F. Bringing together, in particular dispersing, the mixture from step E with water; preferably at room temperature or a temperature higher than 80°C; G. Add the sauce from Step C and the meat cuts from Step D and heat to a tempera temperature T >80°C; H. Obtaining a wet animal feed, which preferably has a filling temperature between 80 and 85°C; I. Optional sterilization of wet animal feed.

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