Fiber preparation from Macauba fruit and process for its production

Description

Area of ​​application

[0001] The invention relates to functional fiber preparations from macauba fruits, in particular for food, cosmetics, pet food and technical applications, as well as a process for producing these preparations. State of the art

[0002] Dietary fiber consists primarily of plant cell wall polysaccharides (PCW) and lignin. Pectins, hemicellulose, and cellulose are key components of the plant cell wall and are present in varying proportions depending on the plant species. They include various polysaccharide groups such as galacturonans, arabinans, xylans, mannans, xyloglucans, and β-glucans [1-3]. The structural diversity, which consists of monosaccharide composition, bond types and patterns, chain shape, and the degree of polymerization and substitution, determines the specific properties of cell wall polysaccharides.

[0003] Natural fibers and thickeners are becoming increasingly important for human and pet nutrition and for use in technical applications. The rising demand for nutritionally effective fibers, thickeners, technical fibers, and raw materials for bio-based polymers and packaging materials is leading to a growing need for fiber supplements that can be provided easily and cost-effectively, are not chemically modified, and do not require high resource consumption during production. With the exception of a few fiber supplements from cereals or legumes, many natural fibers do not exhibit good functional properties for food or for use in technical applications.

[0004] State-of-the-art functional fiber preparations with thickening, emulsifying, foaming, and gel-forming properties in aqueous solution or suspension can be obtained from sources such as wood, algae, or microorganisms. Examples of such high-quality preparations include carboxymethyl cellulose, carrageenan, alginate, and xanthan gum. Depending on the raw material, concentration, pH, and temperature, these exhibit specific rheological properties when mixed with water, form gels upon heating, or can be formed into films or injection-molded parts, for example, for use as substitutes for petroleum-based plastics. However, these fiber preparations require complex processing and / or modification, resulting in high manufacturing costs and, due to the extensive processing steps, also consuming significant resources.

[0005] This opens up great potential for processing residues, which arise, for example, during vegetable oil production. These fractions from oil plants have so far been used primarily as fertilizers or animal feed. Due to anti-nutritional constituents, they generally have only low value for animal nutrition. Residues from seeds such as rapeseed, sunflower, or flax contain, after the oil has been separated, not only fiber but also portions of shells and secondary plant substances. The resulting dark color, the unpleasantly bitter, astringent, or grassy taste, and the sometimes high amount of anti-nutritional components such as phenolic acids, cyanogenic glycosides, glucosinulates, oligosaccharides, and other substances make most residues from vegetable oil production unusable for the food sector, for pet food, and, due to their color, for many technical applications.

[0006] In this context, residues from the oil extraction of macauba fruits (Acrocomia ssp.) can also be used as a possible source of fiber preparations as described in this invention.

[0007] Macauba is a palm species native to tropical and subtropical America. The fruits of the plant consist of an outer shell (epicarp), an oil- and fiber-rich pulp (pulp), an inner shell (endocarp), and a kernel. The oil from the pulp is extracted by mechanical pressing and solvent extraction [4, 5] and is mainly used for biofuel production, leaving the deoiled, fiber-rich pulp. This byproduct, which accounts for approximately 25% of the total fruit weight, is currently used as animal feed or disposed of [7].

[0008] Despite the pulp's limited use to date, its potential for food applications has been described. Full-fat macauba pulp flour has been used in foods such as cookies, cupcakes, probiotic beverages, granola bars, cakes, and ice cream. However, the pulp's high oil content impairs its use as an ingredient in the food industry, primarily due to oil oxidation and the development of oxidation products with unpleasant sensory properties. The present invention, however, aims to develop fiber supplements with high functionality and good sensory properties. Whether this is possible was previously unknown.

[0009] Little is known about the suitability of macauba pulp for technical and biotechnological applications. Biodegradable films made with defatted macauba pulp flour were produced by da Silva et al. [6]. In this study, the defatted flour was dispersed in water, mixed with glycerol as a plasticizer, and poured into Petri dishes to produce biofilms. The resulting biofilms were yellowish and opaque, which are undesirable properties for films.

[0010] The prior art also describes the use of pressing and solvent extraction methods for processing macauba pulp. Pressing processes include continuous pressing or discontinuous hydraulic pressing, while various solvents such as hexane, ethyl acetate, acetone, methanol, ethanol, and isopropanol can be used [4, 5, 6]. However, these publications do not clarify how the specific treatment affects the composition and functional properties of the residues. For example, Trentini et al. [5] describes the treatment of macauba pulp with various solvents (ethyl acetate, n-hexane, and isopropanol). According to the authors, neither the composition nor the functionality of the deoiled pulp is affected by the different solvents used.Furthermore, the influence of such processes on key components for improving the functional and sensory properties of oil extraction residues is not described. Also unknown are post-treatments of the residues with the aim of obtaining highly functional ingredients for food, pet food, cosmetics, and technical applications. Thus, the provision of functional and sensory-pleasing preparations and ingredients from macauba pulp is not known according to the state of the art.

[0011] The patent literature also provides no references to such functional and sensory-beneficial preparations. For example, document BR102012029493-1A2 describes the use of full-fat or partially defatted macauba pulp for animal feed. This document describes neither the use of macauba pulp as a functional fiber preparation nor possible processes for its extraction. BR102014024972-9A2 describes the use of macauba pulp oil as an anionic collector for the mining industry. BR102016002700-4A2 describes the use of macauba pulp presscake for the production of xylitol. This is achieved by first hydrolyzing the fiber from macauba pulp. No reference to the use of the pulp for sensory-pleasing functional fiber preparations is disclosed. PI 0906455-9A2 describes the use of macauba pulp press cake for the production of lipase by solid-phase fermentation.BR102015011035-9A2 describes the use of macauba pulp for the production of fruit tablets. For this purpose, macauba pulp is mixed with maltodextrin and water, and the mixture is formed into a rectangular shape. After freeze-drying, a fruit tablet is obtained. Thus, none of these documents provides any indication as to whether macauba pulp can be used to produce sensory-pleasing, bright, and functional fiber supplements for food, pet food, animal feed, cosmetics, and technical applications. Object of the present invention

[0012] The objective of the present invention was to provide fiber preparations with good technofunctional properties and appealing sensory characteristics such as a light color and a neutral flavor, cost-effectively and without chemical modification, thus avoiding the existing disadvantages of the prior art. The fiber preparations are intended to be particularly suitable for the production of food, pet food, and technical applications. Description of the invention

[0013] The problem is solved by the fiber preparation and the method according to patent claims 1, 7, 18 and 20.

[0014] Advantageous embodiments of the fiber preparation and of the method are the subject of the dependent patent claims or can be found in the following description and the embodiments.

[0015] In the present patent application, the dietary fiber concept is based on its comprehensive definition by CODEX Alimentarius as carbohydrate polymers that are not hydrolyzed by the endogenous enzymes in the human small intestine. Specifically, the term dietary fiber in the present patent application refers primarily to plant cell wall polysaccharides (including cellulose, hemicelluloses, gums, and pectins) and lignin that are resistant to hydrolysis by digestive enzymes and precipitate in aqueous ethanolic solutions at a concentration equal to or higher than 78% (v / v). The dietary fiber content is determined in the present patent application using the official method of the Association of Official Analytic Chemists (AOAC International), based on the gravimetric assay after digestion of the sample with digestive enzymes, in particular α-amylase, protease, and amyloglucosidase (Reference Method 991).43 of AOAC International).

[0016] In the present invention, it was recognized that residues obtained during the extraction of vegetable oil from the pulp of macauba fruits have a largely neutral taste after removal of a portion of the alcohol-water-soluble substances and can thus be used directly without further functionalization, despite their low costs for raw materials and processing, as a high-quality fiber preparation with very good technofunctional and sensory properties in food, pet food or in technical applications, for example for all applications specified in the introduction to the description in the prior art.

[0017] The preparation according to the invention has an oil content of less than 20% by mass, advantageously less than 10% by mass, better less than 5% by mass, particularly advantageously less than 3% by mass, even more advantageously less than 2% by mass. To ensure the microbiological and sensory properties, the water content in the preparation is less than 20% by mass, advantageously less than 15% by mass, particularly advantageously less than 10% by mass, better less than 7% by mass. Reducing the water content to a low moisture content largely ensures that the hydrolysis and oxidation of the oil contained in the preparation according to the invention proceed slowly, thus avoiding the formation of odor- and flavor-active compounds.

[0018] The preparation according to the invention is particularly advantageous when the proportion of alcohol-water-soluble substances (AWS) based on the mass of the preparation is below 40%. Alcohol-water-soluble substances are defined below as all compounds that are soluble in ethanol-water mixtures with a mass fraction of 80% ethanol and at a temperature of 80°C. Among other soluble compounds, these include, in particular, sugars, including mono-, di-, and oligosaccharides with up to 10 monomer units.

[0019] The product according to the invention is particularly light and exhibits even better functional properties when the proportion of alcohol-water-soluble substances in the preparation is less than 35% by mass, advantageously less than 30% by mass, particularly advantageously less than 20% by mass, even better less than 10% by mass, and most preferably less than 5% by mass. By largely separating the alcohol-water-soluble substances, the functionality of the fiber preparation and the range of applications can be increased.

[0020] Surprisingly, the sensory properties improve significantly with a reduced content of alcohol-water-soluble substances, which consist largely of sugars. However, it is known from the prior art that sugar improves sensory properties. Furthermore, with a reduced content of alcohol-water-soluble substances, the preparations taste more neutral, the color is lighter, and the browning upon heating in an oven or extruder is also less pronounced the fewer alcohol-water-soluble substances the preparation according to the invention contains. This is particularly advantageous for applications that require heating, such as heated foods or polymers that must be formed in an extruder.

[0021] The essential properties of the fiber preparation according to the invention from the pulp of macauba fruits are the following (mass and percentage data are based on dry matter): Fiber content higher than 25% by mass, better higher than 30% by mass, even better higher than 40% by mass, advantageously higher than 50% by mass, particularly advantageously higher than 60% by mass; fat content less than 20% by mass, less than 10% by mass, advantageously less than 5% by mass, particularly advantageously less than 3% by mass; light color, determined according to CIE L*a*b* colorimetry with an L* value greater than 84, advantageously greater than 90, particularly advantageously greater than 95; proportion of alcohol-water-soluble substances in the fiber preparation based on the mass of the preparation less than 40%;

[0022] The preparation also exhibits at least one functional property, preferably several, such as emulsification and / or foam formation and / or water and / or oil binding. These functional properties are described in detail below.

[0023] The functional properties can be further improved if the particle size distribution of the fiber preparations is adjusted to a specific range, for example by grinding. Preparations with a D 90 particle size of less than 1 mm (D 90 value: 90% of the particle volume is less than 1 mm), preferably less than 500 µm, and particularly preferably less than 250 µm, are particularly easy to dose and functional at the same time. In some cases, functionality can be increased even further at D 90 values ​​of less than 100 µm, which is why a preparation with this particle size distribution is advantageous. When comparing fiber preparations, it is noticeable that dosing is easier with slightly higher fat contents because the dust content is lower. A fat content of less than 1% by mass is not as advantageous for dosing with D 90 values ​​of less than 250 µm as a fat content between 2% by mass and 5% by mass.Therefore, it is advantageous not to deoil fiber preparations below 1% by mass. This can be achieved, among other things, by using less lipophilic solvents such as ethanol or propanol instead of hexane.

[0024] After treating the fiber preparation with solvents, the solvent content must be reduced. Temperatures of 25 to 120 °C are used, preferably above 80 °C, advantageously above 100 °C, and pressures of less than 1 bar, advantageously below 500 mbar, and particularly advantageously below 200 mbar.

[0025] Surprisingly, fiber preparations that still contain a small amount of solvents such as hexane or alcohol demonstrate advantages in terms of solubility and other functional properties compared to solvent-free preparations. In an advantageous embodiment, the preparation therefore contains organic solvents in the range of 1 to 8000 ppm, preferably between 10 and 100 ppm. When using alcohols, advantages are sometimes seen with ethanol or propanol contents greater than 1000 ppm to 8000 ppm.

[0026] In the following, a distinction is made between flours (for comparison) and concentrates for fiber preparations made from the pulp of macauba fruits. In the present patent application, flours are defined as the products obtained directly after deoiling, i.e., those still containing ≥ 40% by mass of alcohol-soluble substances. A concentrate is defined as one of the fiber preparations according to the invention that contains fewer alcohol-soluble substances, namely less than 40% by mass, better less than 35% by mass, even better less than 30% by mass, preferably less than 20% by mass, particularly advantageously less than 10% by mass, or even less than 5% by mass.

[0027] In advantageous embodiments, the use of processing aids can contribute to a lighter color and neutral sensory properties of macauba fiber. This includes, for example, the use of acids such as citric acid, acetic acid, maleic acid, and antioxidants such as ascorbic acid, cysteine, and sodium bisulfite in the reduction of alcohol- and water-soluble substances. Furthermore, the oxygen content can be reduced by applying inert gases such as nitrogen directly to the product and / or the atmosphere of the processing plant, thereby preventing the oxidation of lipids and secondary plant substances. The use of acids, antioxidants, and inert gas can be carried out separately or in combination in one process step, or better, in several process steps.

[0028] The authors of the present application have found that the type of Macauba plant also has a significant influence on the properties of the preparations. Fiber preparations made from the fruits of Acrocomia aculeata differ significantly in some functional properties and in color from, for example, Acrocomia totai or other species. Preparations made from A. aculeata, for example, are particularly suitable as emulsifiers and often display a higher emulsifying activity index than A. totai. Fiber flours made from A. aculeata, for example, have an emulsifying activity index of greater than 30 m² / g of dry preparation and exhibit an emulsion stability of greater than 5 minutes and an emulsifying capacity of greater than 400 ml / g of dry preparation. Fiber concentrates made from A.aculeata exhibit an emulsifying activity index of greater than 35 m 2 / g dry preparation, better still greater than 55 m 2 / g dry preparation, particularly advantageously greater than 70 m 2 / g dry preparation, and produce emulsions with an emulsion stability of greater than 30 minutes, better still greater than 60 minutes, particularly advantageously greater than 120 minutes. Fiber concentrates from A. aculeata exhibit an emulsifying capacity of greater than 500 mL / g dry preparation, better still greater than 600 mL / g dry preparation, particularly greater than 700 mL / g dry preparation. The emulsifying properties of the fiber preparations can be significantly improved by adding 10 to 90 mass% of macauba protein flour or other plant protein preparations (% proportion based on the protein content obtained by the addition in the mixture of fiber preparation and protein), advantageously 20-80 mass%, particularly advantageously 40-60 mass%.

[0029] Fiber preparations from the fruits of A. totai are also suitable as emulsifiers. Although they achieve lower values ​​for the emulsifying activity index, the emulsifying stability is many times higher than that of A. aculeata. For example, fiber flours from A. totai exhibit an emulsifying activity index of greater than 25 m 2 / g of dry product, an emulsion stability of greater than 30 minutes, and an emulsifying capacity of greater than 300 mL / g of dry product. Fiber concentrates from Acrocomia totai have an emulsifying activity index of greater than 25 m² / g dry product, preferably greater than 35 m² / g dry product, particularly advantageously greater than 45 m² / g dry product, and produce emulsions with an emulsion stability of greater than 30 minutes, advantageously greater than 60 minutes, particularly advantageously greater than 120 minutes, and in individual cases greater than 180 minutes. Fiber concentrates from A.totai have an emulsifying capacity of greater than 500 mL / g dry preparation, better greater than 600 mL / g dry preparation, especially greater than 700 mL / g dry preparation.

[0030] Fiber preparations made from the fruits of A. aculeata also exhibit foaming properties. Fiber flours from A. aculeata exhibit a foaming activity greater than 100 vol% and achieve a foam stability of greater than 5 vol%. Fiber concentrates from A. aculeata exhibit significantly better foaming properties. They achieve foaming activity values ​​greater than 200 vol%, advantageously greater than 400 vol%, particularly advantageously greater than 600 vol%, and achieve a foam stability of greater than 25 vol%, advantageously greater than 50 vol%, particularly advantageously greater than 75 vol%, and in individual cases even greater than 90 vol%.

[0031] Fiber preparations made from the fruits of A. totai exhibit particularly good foaming properties even as flours, i.e., even without prior separation of the alcohol-water-soluble substances. Fiber flours from A. totai exhibit a foam activity of greater than 200 vol% and achieve a foam stability of greater than 25 vol%. The foaming properties of fiber concentrates from A. totai are comparable, although the concentrates are even lighter in color. They achieve foam activity values ​​of greater than 200 vol%, preferably greater than 400 vol%, particularly advantageously greater than 600 vol%, in some cases greater than 700 vol%, and achieve a foam stability of greater than 25 vol%, advantageously greater than 50 vol%, particularly advantageously greater than 75 vol%, and in individual cases even greater than 85 vol%.Thus, these preparations are very similar to egg white in their properties and colour, making it possible to use the preparations according to the invention in plant-based substitutes for egg white.

[0032] The oil and water binding values ​​of the preparations according to the invention are also very high compared to other preparations made from different raw materials. These parameters also show that concentrates generally have better properties. The water binding capacity of fiber flours from A. acuelata is greater than 1 mL / g TS (g TS: based on one gram of dry matter). The water binding capacity of fiber concentrates from A. acuelata is greater than 1.5 mL / g TS, advantageously greater than 3 mL / g TS, particularly advantageously greater than 4 mL / g TS. The water binding capacity of fiber flours from A. totai is comparable. Flours show values ​​greater than 1 mL / g TS. Concentrates from A. totai have a water binding capacity greater than 1.5 mL / g TS, advantageously greater than 3 mL / g TS, particularly advantageously greater than 4 mL / g TS.

[0033] The oil-binding capacity of fiber flours from A. acuelata is greater than 1 mL / g TS. The oil-binding capacity of fiber concentrates from A. acuelata is greater than 1.5 mL / g TS, advantageously greater than 3.5 mL / g TS, particularly advantageously greater than 5 mL / g TS. The oil-binding capacity of fiber flours from A. totai is greater than 0.8 mL / g TS. The oil-binding capacity of concentrates from A. totai is greater than 1.5 mL / g TS, advantageously greater than 3.5 mL / g TS, particularly advantageously greater than 4.5 mL / g TS.

[0034] This demonstrates the excellent suitability of the fiber preparations made from macauba pulp according to the invention for various food applications, particularly due to their light color, neutral sensory properties, and good functionality. By deoiling macauba pulp and reducing the proportion of alcohol-soluble substances, a natural and functional thickener or fiber can be easily produced for food applications, e.g., for the production of foams (cakes, fillings, baked goods) or emulsions (creams, mayonnaise, sauces, confectionery, delicatessen items), and many others. The concentrates according to the invention are also suitable for use in pet food.Unlike conventional pet food, pet food for dogs, cats, or other pets with a very good sense of smell requires a particularly neutral odor and taste, especially with regard to typical plant-based green, grassy, ​​bean-like, and bitter or astringent odors and flavors. These sensory-neutral attributes are achieved with the preparations according to the invention.

[0035] Preparations made from A. totai are particularly advantageous for foams and gels due to the achievable foam volumes and their light color. Thus, by selecting the species or variety of the Macauba plant, a particularly suitable profile in terms of functionality and sensory properties can be achieved.

[0036] Depending on the degree of ripeness of the fruit or the selected species of macauba plant (e.g., A. aculeata or A. totai), after separating the oil from the pulp and reducing the content of alcohol-soluble substances, a fiber preparation is obtained that has a light yellow to almost white color, a neutral taste, and excellent technofunctional properties. This allows the preparations according to the invention to be specifically selected and adapted for different applications depending on the degree of ripeness, species, variety, and growth conditions. Despite the very low costs, very high-quality preparations are available for various industries.

[0037] In particularly advantageous embodiments of the invention, the concentrate is separated into up to six further fractions, thus obtaining particularly functional and valuable fractions as dietary fiber preparations. These are: (1) a water-soluble fraction (soluble in water between 5 and 100 °C) and a water-insoluble residual fraction (2). Fraction (2) can be separated into a second soluble pectin fraction (3) and an insoluble fraction (4) using an alkaline and chelating extraction medium. For this purpose, 0.05–0.1 mol / L NaOH or sodium carbonate is used to ensure a mild alkaline condition, and 0.5 mmol EDTA or CDTA or 0.5% (w / v) ammonium oxalate is used for chelating activity.

[0038] Fraction (4) can be separated into a soluble hemicellulose fraction (5) and an insoluble, cellulose-rich residue (6) using highly concentrated potassium hydroxide solution (1-4 mol / L), optionally with the addition of 10 to 50 mmol sodium borohydride. These fractions exhibit very different water and oil-binding properties. Fraction (1) is particularly soluble and transparent in water, forms solid gels, and enables the formation of tear-resistant and flexible films after drying—even without the addition of plasticizers or crosslinkers. The fewer alcohol-water-soluble substances contained in fraction (1), the better the properties of the films. Therefore, efforts will be made to reduce the proportion of alcohol-water-soluble sugars in fraction (1) to values ​​of less than 40 mass%, advantageously less than 30 mass%, better less than 20 mass%, particularly advantageously less than 10 mass%, even better less than 5 mass%.It can be seen that films produced with fraction (1) become more transparent and stronger with decreasing content of alcohol-water-soluble substances than films with high contents of alcohol-water-soluble substances. This makes fraction (1), among other applications, suitable for foams and gels in food, cosmetics, and pet food, as well as for technical films, coatings, adhesives, and others. In terms of functional properties, fraction (1) is characterized by its good water solubility, characterized by very low to non-measurable water binding and only weak oil binding, which lies advantageously between 0.5 and 2 mL oil / g TS. This oil binding value also characterizes the properties of fractions (3) and (5). In contrast, fraction (6) shows particularly good oil binding with values ​​greater than 5 mL oil / g TS to greater than 8 mL oil / g TS.

[0039] The insoluble fractions resulting from the fractionation steps exhibit particularly good water binding properties. Here, the water binding of macauba flour and concentrate increases from values ​​greater than 1 to greater than 3 mL / g TS to values ​​greater than 4 to greater than 8 mL / g TS in fractions (2), (4), (5), and (6). Only fraction (3) shows less pronounced water binding, with values ​​less than 2 mL / g TS.

[0040] As with the concentrate, all of the above fractions are suitable for applications requiring functionality, particularly in interaction with water. This applies to all types of food, cosmetic products, and pet food, or to edible or inedible coatings and films on food, e.g., to extend shelf life. In food applications, the similarity of macauba concentrate to guar gum and locust bean gum is striking, as their behavior in terms of rheology, gel formation, and thickening is often comparable.

[0041] The preparations according to the invention are also suitable for technical auxiliaries. These include emulsifiers for paints and varnishes, technical foaming agents, technical films, foils and coatings, adhesives, lubricants, or drilling fluids in oil production. Especially in this sector of fossil resource extraction, increasing attention is being paid to environmentally friendly thickeners, a requirement that can be easily met with Macauba preparations.

[0042] The process according to the invention for producing the fiber preparations is described below. The process comprises at least the following steps: Providing partially deoiled pulp from macauba fruits, preferably from Acrocomia acuelata and / or Acrocomia totai, with a fat content between 3% and 60% by mass based on dry matter. The fat content of the partially deoiled pulp can vary depending on the plant species or time of harvest, or it differs depending on the pretreatment (such as pre-pressing, drying, flaking, mechanical pressing, or other conventional processes for vegetable oil extraction). Reducing the oil content in the pulp to values ​​(in dry matter) of less than 20% by mass, preferably less than 10% by mass, better still less than 5% by mass, particularly advantageously less than 3% by mass, even better still less than 2% by mass, using extractive processes.Reduction of the content of alcohol-water-soluble substances in the pulp to values ​​(in dry matter) of less than 40 mass%, better still less than 35 mass%, preferably less than 30 mass%, advantageously less than 20 mass%, particularly advantageously less than 10 mass%, even better less than 5 mass%, using extractive fractionation processes. This produces the pulp concentrate. Solid-liquid extraction processes are advantageously used (e.g., in the form of a mixing reactor, percolation, countercurrent extraction, etc.). Dry fractionation techniques such as milling, sieving, and air separation can also be used.

[0043] Optional and advantageous: The oil content is reduced using solvents. Examples of solvents that can be used include hexane, ethanol, propanol, supercritical CO2, or other sub- or supercritical solvents, as well as other organic solvents. Mixtures of ethanol and water in a mass ratio of 94:6 to 90:10 (ethanol to water) are used at temperatures of 40–70°C, preferably 50–65°C, for the simultaneous separation of oil and soluble substances from the macauba pulp. Further reduction of the oil content and the content of alcohol-water-soluble substances in the pulp is achieved by using water or mixtures of alcohol and water in a mass ratio (alcohol to water) of less than 90:10, or better still, less than 80:20, to obtain the pulp concentrate. The alcohol used is preferably propanol or ethanol and the temperature is between 40 and 90 °C, preferably between 65 and 85 °C, particularly preferably 80 °C.so that the dissolution of alcohol-insoluble carbohydrates is largely avoided. Use of acidified water-alcohol mixtures with a pH in the range of 2.0 - 6.0 to reduce the content of alcohol- and water-soluble substances in the pulp. This can be achieved by using acids, preferably mild organic acids such as citric acid, acetic acid, or maleic acid. Use of antioxidant additives in water-alcohol mixtures to reduce the content of alcohol- and water-soluble substances in the pulp. This can be achieved, for example, with ascorbic acid, cysteine, or sodium bisulfite. Reduction of the oxygen content in the extraction medium and in the device atmosphere.to prevent the oxidation of oil and secondary plant substances. This can be achieved using inert gases such as nitrogen. Further reduction of alcohol-water-soluble substances is achieved through dry fractionation. The partially defatted Macauba pulp is optionally ground or further processed directly. A cutting mill, ball mill, impact mill, or jet mill can be used for grinding; the grinding degree can be adjusted to a D90 volume particle size of less than 2 mm, advantageously less than 500 µm, better less than 250 µm, and particularly advantageously less than 100 µm. The material is then sieved with sieve opening diameters from 2 mm to 50 µm using 1 to 10 different sieves. Air classification can be carried out using various air classification processes such as gravity countercurrent, gravity crosscurrent,Centrifugal countercurrent and centrifugal crosscurrent are used. Fractionation of the water-soluble fiber fraction from the alcohol-water-soluble substances by the following steps: ∘ Extraction of the pulp with a mixture of alcohol and water to separate alcohol-water-soluble substances from the water-soluble fiber, separation of the sugar-containing extract from the raffinate, optionally in several successive stages, and then extraction of the raffinate with water, preferably at temperatures above 30°C, preferably greater than 40°C, to obtain the water-soluble fiber fraction, and / or ∘ Extraction of all sugars and water-soluble fiber with water, preferably at temperatures above 30°C, preferably greater than 40°C, separation of the extract from the raffinate; followed by separation of the extract into a fraction that is readily soluble in alcohol-water mixtures and a fractionwhich is not readily soluble in alcohol-water mixtures by ultrafiltration or by alcoholic precipitation of alcohol-water-insoluble carbohydrates, or ∘ fractionation of the water-soluble fiber by dry fractionation. The concentrate is optionally ground (cutting mill, ball mill, impact mill, or jet mill) to a D90 volume particle size of less than 2 mm, preferably less than 500 µm, better less than 250 µm, particularly preferably less than 100 µm, or it is further processed unground. The material is then sieved with sieve opening diameters from 2 mm to 50 µm using 1 to 10 different sieves. Air separation can be carried out using various air separation processes such as gravitational countercurrent, gravitational crosscurrent, centrifugal countercurrent, and centrifugal crosscurrent. The water-soluble and water-insoluble fibers present in the dry state are separated into different fractions. Fractionation of fiber,preferably after deoiling to below 5 mass% and / or extensive reduction of the alcohol-water-soluble substances by aqueous extraction at 40°C, by: separating an aqueous extract from a raffinate and preferably drying the water-soluble fraction (1), extracting the raffinate (fraction 2) using NaOH-EDTA solution with 0.05-0.1 mol / L NaOH or sodium carbonate and 0.5 mmol EDTA or CDTA or 0.5% (w / v) ammonium oxalate solution and separating and drying the soluble fraction (3) from an insoluble raffinate (fraction 4) and finally extracting with concentrated alkali (1-4 mol / L), e.g. potassium hydroxide solution, and separating, neutralizing and drying the extract (fraction 5) from the insoluble residue (fraction 6).

[0044] The functional properties of these six fractions can also be further improved after the drying step if the particle size distribution of the fiber preparations is adjusted to a specific range by grinding with a cutting, impact, ball, or impact mill in combination with the use of sieves and sieve inserts. Preparations with a D 90 particle size of less than 1 mm are particularly functional, preferably less than 500 µm, especially preferably less than 250 µm, and preferably less than 100 µm.

[0045] Furthermore, it has been shown that the properties of the preparations can be improved if a defined heating process is carried out before drying. The temperature should be between 70 and 120 °C, preferably between 70 and 100 °C, and particularly preferably between 70 and 80 °C. The treatment duration should not exceed 60 minutes, preferably less than 30 minutes, and particularly preferably less than 15 minutes.

[0046] The following describes how the full-fat or partially defatted pulp can be prepared. After the macauba fruits ripen, they are best separated from the fruit cluster without the application of force, ideally at different times depending on their degree of ripeness. When individual fruits are harvested individually from the fruit clusters, both the quality of the oil and the pulp are best. It is also possible to cut the fruit clusters from the palm tree as a whole. In this case, the falling fruit cluster should be gently caught, e.g., using a soft film or another system to gently slow its fall to avoid damage to the outer shell.

[0047] Before further mechanical processing of the fruit, it is advantageous to heat the surface of the fruit to a surface temperature above 70°C, preferably above 75°C, particularly preferably above 80°C for at least 1 minute (definition of duration: from reaching the maximum temperature until the temperature drops below 65°C), preferably longer than 10 or 20 minutes, particularly preferably longer than 30 minutes. Subsequently, the water content of the outer peel should be reduced to a value of less than 20% by mass, preferably less than 10% by mass, in order to improve peeling efficiency and reduce the proportion of pulp in the peel fraction. Any known form of drying can be used here.Depending on the desired quality of the oil and the intended drying speed, the specialist will be able to select the appropriate method from the variety of drying methods - from drying outdoors or in the sun, in a ventilated or unventilated hall or a simple circulating air dryer, contact and convection dryer to vacuum drying.

[0048] It is particularly beneficial for high oil quality if not only the peel is dried, but the water content of the entire fruit is reduced to a value below 20% by mass, preferably below 15% by mass, and especially preferably below 10% by mass. Especially after extensive drying to values ​​below 10% by mass, the fruit has a longer shelf life and the oil quality is improved.

[0049] Following drying and possible interim storage, the exocarp is peeled on a state-of-the-art peeling unit. Care must be taken to ensure that the parameters selected ensure that less than 20% by mass of pulp remains in the exocarp fraction, preferably less than 10% by mass, and particularly preferably less than 5% by mass, based on the mass of the hull fraction. If this cannot be achieved in a single pass, a subsequent separation step between epicarp and pulp must be provided.

[0050] Furthermore, it is important to ensure that no or only minimal amounts of shells remain in the pulp fraction after hulling. Hulling should therefore be carried out in such a way that the separated pulp ultimately has a shell content of less than 10%, preferably less than 5%, or preferably less than 2% by mass, based on the dry matter. A specialist in the field of fractionation of plant raw materials will be able to select the appropriate equipment and process parameters for this separation task.

[0051] In the next step, the pulp is separated from the hard inner shell of the stone fruit kernel, the endocarp. This can be carried out using cutting mills or other equipment known to those skilled in the art. For sensory reasons, this process is advantageously designed for the preparations according to the invention so that the proportion of pieces of the black endocarp in the pulp is less than 3% by mass, advantageously less than 2% by mass, better less than 1% by mass, particularly advantageously less than 0.1% by mass. The pulp obtained in this way is fed to the process according to the invention. A further pretreatment can consist of partial deoiling. Due to the special separation of portions of the endocarp from the pulp, the oils subsequently obtained mechanically or by extraction have a particularly low proportion of lignin or other phenolic components, so that the flavor of the oil is more neutral.

[0052] Mechanical deoiling is carried out after separating the water from the pulp by drying to values ​​of less than 30 mass%, better less than 20 mass%, advantageously less than 15 mass%, particularly advantageously less than 10 mass%, advantageously in a continuously operating press, e.g., a screw press, an extruder, or another continuous or quasi-continuous pressing device. The oil content is advantageously reduced to below 30 mass%, particularly advantageously less than 20 mass%, or less than 15 mass%. Particularly advantageous technofunctional properties of the fiber preparations according to the invention are obtained when the oil content after mechanical deoiling is between 15 and 25 mass%, since thermal damage due to excessive friction is avoided.

[0053] The following briefly describes the determination methods used for the quantitative characterization of the produced fiber preparations: - Fiber content:

[0054] The fiber content is defined as the content derived from the gravimetric determination method after enzymatic digestion of the sample (method 991.43 of AOAC) [8]. - Protein content:

[0055] Protein content is defined as the amount calculated by determining the nitrogen in a sample and multiplying the determined value by a factor of 6.25. In this patent application, protein content is expressed as a percentage of dry matter (DM). Reference methods for determining protein content are the Dumas combustion method [9] and the Kjeldahl digestion method

[10] . - Color:

[0056] The perceptible color is defined using CIE L*a*b* colorimetry (cf. DIN 6417). The L* axis indicates the brightness, with black having the value 0 and white having the value 100. The a* axis describes the green or red component, and the b* axis the blue or yellow component. The L* values ​​stated in this patent application refer to a measurement at a D90 particle size of the fiber preparation of 250 µm. - Emulsifying properties:

[0057] The emulsifying activity index and emulsion stability are determined as described in

[11] . The emulsifying capacity is determined according to the method described in

[12] . Corn germ oil is added to a 1 mass % suspension of the fiber preparation with a volume of 100 ml at pH 7. The mixture is stirred to an emulsion using an Ultraturrax, and oil is further added until phase inversion of the oil-in-water emulsion occurs. The emulsifying capacity is defined as the maximum oil absorption capacity of the suspension of water and fiber preparation, determined by the spontaneous decrease in conductivity upon phase inversion. The emulsifying capacity is expressed in ml oil / g fiber preparation, i.e., milliliters of emulsified oil per gram of fiber preparation. - Fat content:

[0058] The fat content is determined gravimetrically using the Sohxlet method

[13] (AOAC method 920.39). - Foam activity:

[0059] The foam activity is given in percent, measured as the volume increase of a fiber solution, pH 7, when whipped for 8 min at speed 3 (591 rpm) in a Hobart 50N standard food processor (steel bowl with 5 liter capacity) with a wire whisk. - Foam stability:

[0060] The foam stability is given in percent, measured as the remaining volume of 100 ml of foam within one hour after impact according to the information under foam activity. - Water content:

[0061] The water content is determined gravimetrically according to § 64 LFGB methods

[14] at 105 °C until constant weight. - Content of alcohol-water-soluble substances:

[0062] The content of alcohol-water soluble substances is determined gravimetrically as follows: The sample (macauba flour, dietary fiber preparation, or fiber fraction) is dispersed in 80% (v / v) aqueous ethanol in a solid-to-liquid ratio of 1:10 (w / v). The dispersion is kept at boiling temperature (approximately 80°C) for 60 minutes with gentle stirring. The mixture is then centrifuged (3300 g, 20 min, 20°C) and filtered, and the supernatant (liquid phase) is saved. The solid pellet is extracted with 80% aqueous ethanol under similar conditions as described above until a clear extract is obtained (at least 5 extraction cycles). After the extraction cycles are complete, the liquid extracts are combined, the ethanol is distilled, and the water is evaporated overnight at 105°C. The amount of solid remaining after drying is weighed and expressed as a % of the sample amount subjected to extraction at the beginning of the analysis. - Water binding capacity:

[0063] The water binding capacity is determined according to the method of the American Association of Cereal Chemists

[15] . -Oil binding capacity:

[0064] The oil binding capacity is determined at room temperature. The sample is dispersed in an excess of oil, and after thorough mixing and centrifugation, the volume of oil not bound by the product is determined. The reference method is provided by

[16] . Examples of implementation

[0065] The Figures 1 and 2 show two examples of variants for the production of the proposed fiber preparations, whereby these examples also show the steps for preparing the partially deoiled pulp. Example 1 (for comparison only)

[0066] Three samples of macauba fruits, each consisting of 20 fruits per sample from different harvesting regions and different species, were manually removed from the outer shell (epicarp). The pulp was then also manually separated from the inner core (endocarp), and the resulting pulp was analyzed. The water content in the three samples ranged between 33 and 53% by mass, depending on the origin, species, and storage time. After drying the pulp at 45°C for 12 hours in an oven, three samples of almost anhydrous pulp yielded the following average composition values ​​(Table 1): Table 1: Average composition of Macauba pulp from 3 different raw materials (TS: based on dry matter) component Mean + / - Fat (mass% TS) 46.1 - 59,3 Protein (mass% TS) 1,2 - 4,8 Ash (mass% TS) 1,6 - 3,3 Fiber (mass-% TS) 17,0-27,0 Carbohydrates (mass% TS) 20,1-36,2 Sugar (mass% TS) 10,6 - 32,8 Example 2

[0067] Two samples of 500 g each of A. aculeata and A. totai pulp, obtained as in Example 1, were fractionated into two preparations. One fraction (pulp meal) was obtained by pressing the dried pulp to an oil content of 20% by mass, followed by deoiling with pure ethanol in a Soxhlet apparatus for 12 hours (meal). The deoiled sample was then divided; one portion was analyzed directly, and the other portion was subjected to repeated extraction according to the present invention with a mixture of 20% water and 80% ethanol by mass at 80°C. In each step, the extract was separated from the raffinate and fresh solvent was added. The final mass of the pulp concentrate, based on dry matter, corresponded to approximately 60% of the mass of the meal used. The resulting compositions were shown in Table 2 and the functional properties of the fractions were shown in Table 3.By treating the sample with a mixture of ethanol and water, the fiber content was significantly increased from 40.5 mass% to over 80 mass%, and the carbohydrate content (determined by differential measurement) was reduced from over 50 mass% to 10.6 mass%. Table 2: Acrocomia aculeata Composition of deoiled Macauba pulp meal (MPM) and pulp concentrate (MPK) from () based on dry matter (DM) component Composition (mass % in TS) MPM MPK Fiber 40.5 80.5 protein 3.9 6.3 Fat 1.0 <0.5 ash 3.6 2.1 AWS 51.5 10.6 Table 3: Functional properties of pulp meal (MPM) and pulp concentrate (MPK) based on dry matter Functional properties A. acuelata A. totai Flour concentrate Flour concentrate Water binding capacity (mL / g TS) 3.68 ± 0.03 4.61 ± 0.04 3.32 ± 0.11 4.71 ± 0.26 Oil binding capacity (mL / g TS) 3.50 ± 0.05 5.41 ± 0.18 2.53 ± 0.25 5.03 ± 0.25 Foam activity (vol%) 234.5 ± 26.7 685.9 ± 7.3 731.3 ± 0.1 798.4 ± 22.2 Foam stability (vol%) 11.5 ± 4.4 93.3 ± 2.2 88.3 ± 5.5 86.7 ± 2.2 Emulsifying activity index (m 2 < / g TS) 68.9 ± 1.4 75.5 ± 13.2 62.0 ± 3.4 49.7 ± 2.2 Emulsion stability (min) 27.2 ± 5.3 157.6 ± 23.0 164.6 ± 6.2 242.5 ± 57.0 Emulsifying capacity (mL / g TS) 420 ± 25 798 ± 19 350 ± 3 685 ± 3 L* value Not measured Not measured 90,47 ± 0,07 89,70 ± 0,08 Example 3

[0068] A 500 g sample of A. aculeata pulp concentrate, obtained as in Example 2, was fractionated according to the present invention. For this purpose, 5000 mL of water at 40 °C was added to the concentrate, the mixture was stirred for 30 minutes, and then the insoluble fraction was separated from the soluble fraction by filtration. The process was repeated three times. The resulting soluble fraction (1) was dried and ground to analytical grade. The residue was extracted three times with a 0.05 mol / L NaOH solution to which 0.5 mmol / L EDTA was added. A pectin-rich fraction (3) was obtained as the soluble fraction, dried, and ground. In the third step, the residue (fraction 4) was extracted three times again with concentrated 2 mol / L potassium hydroxide solution, and the soluble supernatant (fraction 5) was separated from the insoluble residue (fraction 6). All fractions were dried and ground.The water and oil binding properties (Table 4) and the flow properties (Table 5) of the obtained samples were determined. Table 4: A. acuelata Functional properties of fractions from Macauba pulp () Macauba pulp fraction Water binding (mL / g TS) Oil binding (mL / g TS) Macauba pulp flour 3.7 ± 0.0 3.5 ± 0.0 Water-soluble fraction (1) Not determinable 1.1 ± 0.1 Fraction (3) 1.3 ± 0.3 1.1 ± 0.2 Fraction (5) 4.6 ± 0.2 1.1 ± 0.3 Insoluble fraction (6) 8.8 ± 0.1 8.2 ± 0.3

[0069] With regard to water and oil binding, it can be seen that fractionation of the pulp concentrate allows for a targeted adjustment of the functional properties. Thus, the insoluble fraction (6), similar to fractions (2) and (4) not shown in Table 4, shows very good binding properties with regard to both water binding and oil binding. Oil binding, on the other hand, is very low in fractions (1), (3), and (5) at approximately 1.1 mL / g dry matter, while water binding is also very high in fractions (5) and (6). Table 5: aculeata Flow properties of fractions from Macauba pulp (A.) Concentration (g preparation / 100g solution) Water-soluble fraction (1) Fraction (3) Insoluble fraction (6) k (mPa s) n k (mPa s) n k (mPa s) n 0.5 19.37 ± 3.60 0.92 0.13 ± 0.02 1.54 0.18 ± 0.01 1.46 1.0 221.13 ± 2.36 0.76 0.11 ± 0.01 1. 60 1.35 ± 0.62 1.21 2.5 (9.11 ± 0.07) ·10 3< 0.47 32.75 ± 7.15 0.82 Not determinable nb nb 5.0 (93.46 ± 4.88) -10 3< 0.34 (12.97 ± 0.06) 10 3< 0.53 nb nb

[0070] The rheological behavior of the water-soluble fraction (1) is shown to be concentration-dependent. For diluted dispersions up to 1 g of preparation per 100 g of solution, a viscous liquid behavior with (G "> G") is observed. The rheological behavior shifted to a weak gel and then to a gel when the concentration was increased from 1 to 2.5 and then to 10 g / 100 g. A similar profile was also observed for locust bean gum solution at 1 g / 100 g, although its modulus (both G "and G") was between that of the water-soluble fraction (1) at 2.5 and 5 g / 100 g.

[0071] Gel-like behavior was also observed for fraction (3) at concentrations of 5 and 10 g / 100 g. The dispersions of the insoluble fraction (6) exhibited gel-like behavior across the entire concentration range (ranging from 1 to 10 g / 100 g). Overall, all tested fractions formed weak gels, with tan (δ) values ​​greater than 0.1.

[0072] The influence of temperature on the rheological properties of the dispersions of the inventive fractions in water was also evaluated. The water-soluble fraction (1) proved to be more temperature-sensitive, with a transition from gel to viscous solution observed for 5 and 10 g / 100 g. Fraction (3) and the insoluble fraction (6) also showed a reduction in both G and G, but both maintained gel behavior over the tested temperature range (5 to 80 °C). Example 4

[0073] The film-forming properties of the water-soluble fraction (1) extracted from the fiber preparation with water were qualitatively evaluated to determine whether an edible coating or confectionery such as gummy bears could be produced from the fraction. For this purpose, 20 g of a 2.5% aqueous solution of the water-soluble fraction was poured into a Petri dish (9 cm diameter). The solution was then dried overnight at 25 °C in an oven with air circulation. The resulting film had a brownish color, was easily detached from the Petri dish, and was moldable. The water-soluble film exhibited good properties as an edible coating or as a base for confectionery, particularly because it did not require the use of plasticizers for flexible deformation. Example 5

[0074] A pulp concentrate from macauba pulp of A. totai was prepared as described in Example 2. The resulting preparation was partially used as a substitute for whole egg in muffins as described in Table 6. Table 6: Recipe of muffins made with a macauba pulp concentrate according to the invention ingredient Proportions of ingredients (%) Check only with whole egg with Macauba fiber concentrate wheat flour 25.0 25.0 Sugar 25.0 25.0 Whole egg powder 4.4 1.1 Fiber concentrate from (A. totai) 0.0 1.1 Whole milk 19.3 19.3 vegetable oil 12.5 12.5 baking powder 1.0 1.0 Water 12.9 15.1 sum 100.0 100.0

[0075] As an emulsifier, macauba fiber concentrate was very suitable for partially replacing whole eggs in muffins. The resulting muffins were very similar to the control in appearance, texture, color, and taste. Example 6

[0076] A pulp concentrate from macauba pulp of A. totai was prepared as described in Example 2. The resulting preparation was used to produce a plant milk as shown in Table 7. Table 7: Recipe for plant-based milk prepared with a macauba pulp concentrate according to the invention ingredient Proportions of ingredients (%) Water 96.0 Pulp concentrate from (A. totai) 2.0 rapeseed oil 1.0 Sugar 1.0 sum 100.0

[0077] The milk preparation consisted of suspending macauba pulp concentrate in water at 50°C until a homogeneous dispersion was achieved, followed by the addition of sugar. Rapeseed oil was then added and emulsified for 5 minutes at 21,000 rpm. The mixture was filtered through a sieve with an opening diameter of 125 µm and homogenized at 250 bar in the first stage and 50 bar in the second stage. Subsequently, the homogenized milk was pasteurized at 80°C for 10 minutes and stored at 4°C. The resulting plant-based milk exhibited a pleasant taste, mouthfeel, and good stability. Therefore, macauba pulp concentrate is very suitable for the production of plant-based milk. Example 7

[0078] A pulp concentrate from macauba pulp of A. totai was prepared as described in Example 2. The resulting preparation was used to produce a second type of plant milk, as shown in Table 8. Table 8: Recipe for plant-based milk (2) prepared with a macauba pulp concentrate according to the invention ingredient Proportions of ingredients (%) Water 95.97 Fiber concentrate from (A. totai) 2.00 rapeseed oil 1.00 Sugar 1.00 Enzyme preparation 0.03 sum 100.00

[0079] The milk preparation consisted of suspending macauba pulp concentrate in water at 50°C until the dispersion appeared homogeneous, followed by the addition of sugar. An enzyme preparation consisting of hemicellulases and pectinases was then added, and the mixture was incubated at 50°C for 1 hour. Rapeseed oil was then added and emulsified for 5 minutes at 21,000 rpm. The mixture was filtered through a sieve with an opening diameter of 125 µm and homogenized at 250 bar in the first stage and 50 bar in the second stage. The homogenized milk was then pasteurized at 80°C for 10 minutes and stored at 4°C.

[0080] The resulting plant-based milk exhibited a pleasant taste, mouthfeel, and stability. This plant-based milk had a more neutral taste and lower viscosity than the plant-based milk from Example 6.

[0081] Sources: 1. Mudgil, D. and S. Barak, Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review. International journal of biological macromolecules, 2013. 61: p. 1-6. 2. Padayachee, A., et al., Complexity and health functionality of plant cell wall fibers from fruits and vegetables. Critical reviews in food science and nutrition, 2017. 57(1): p. 59-81. 3. Cui, S.W. and Q. Wang, Cell wall polysaccharides in cereals: chemical structures and functional properties. Structural Chemistry, 2009. 20(2): p. 291-297. 4. Lescano, C., et al., Nutrients content, characterization and oil extraction from Acrocomia aculeata (Jacq.) Lodd. fruits. African Journal of Food Science, 2015. 9(3): p. 113-119. 5. Trentini CP, Oliveira DM, Zanette CM, Silva C. Lowpressure solvent extraction of oil from Macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal. Ciência Rural, Santa Maria. 2016; 46(4): 725-731. 6.Silva AO, Cortez-Verga WR, Prentice C, Fonseca GG. Development and characterization of biopolymer films based on bocaiuva (Acrocomia aculeata) flour. International Journal of Biological Macromolecules. 2020; 155: 1157-1168. 7. Colombo CA, Berton LHC, Diaz BG, Ferrari RA. Macauba: a promising tropical palm for the production of vegetable oil. OCL. 2018; 25(1): D108. 8. AOAC International. (2000). Method 991.43 Total dietary fiber. Enzymatic-gravimetric method. In Official methods of analysis of the association of official analytical chemists (edition 17th). Gaitherburg, MD, USA: Association of Official Analytical Chemists. 9. AOAC International. Method 968.06 Protein (crude) in animal feed. Dumas Method. In Official Methods of Analysis of the Association of Official Analytical Chemists, edition 15th; Association of Official Analytical Chemists: Arlington, VA, USA, 1990. 10. AOAC International. Method 979.09 Protein in grains. Official methods of analysis, 16th ed.Washington DC, USA: Association of Official Analytical Chemists, 1995. 109 p. 11. Pearce, K.N., Kinsella, J.E. Emulsifying properties of proteins: evaluation of a turbudimetric technique. Journal of Agricultural and Food Chemistry, v. 26, p. 716-723, 1978. 12. Wasche, A., Muller, K., Knauf, U., "New processing of lupin protein isolates and functional properties". Nahrung / Food, 2001, 45, 393-395 13. AOAC International. Method 920.39 Fat (crude) or Ether Extract. In Official Methods of Analysis of the Association of Official Analytical Chemists, edition 15th; Association of Official Analytical Chemists: Arlington, VA, USA, 1990. 14. German Food Act. (1980). Methods L.01.00-60, L. 16.01-2, L. 17.00-1, L. 17.00-3, 1980. In BVL Bundesamt fuer Verbraucherschutz und Lebensmittelsicherheit. Berlin, Germany: Beuth Verlag GmbH.Official collection of testing methods according to Section 64 of the Food and Feed Code (LFGB), Section 35 of the Provisional Tobacco Act, Section 28b of the GenTG-I Foodstuffs Volume I (L) Procedures for sampling and testing food. 15. AACC. Method 56-30. Approved methods of the aacc. 10th ed.; American Association of Cereal Chemists: St. Paul, MN, USA, 2000. 16. Muranyi IS, Otto C, Pickardt C, Osen R, Koehler P, Schweiggert-Weisz U. Influence of isolation method on the technofunctional properties of protein isolates from Lupinus angustifolius L. Journal of Food Science. 2016; 81(11): C2656-C2663.

Claims

1. Dietary fibre preparation that is produced from the flesh of macauba fruit and has - a dietary fibre content of more than 25% by mass, preferably more than 30% by mass, determined according to the AOAC International reference method 991.43, - a fat content lower than 20% by mass, preferably lower than 10% by mass, - a water content lower than 20% by mass, preferably lower than 15% by mass, and - a bright colour with a L* value, determined according to CIE-L*a*b* colorimetry, greater than 84, - wherein a content of alcohol-water soluble substances in the dietary fibre preparation constitutes less than 40% relative to the mass of the preparation.

2. Dietary fibre preparation according to Claim 1, characterized in that the content of alcohol-water soluble substances is less than 35% by mass, advantageously less than 30% by mass.

3. Dietary fibre preparation according to Claim 1 or 2, characterized in that it has a fat content lower than 5% by mass, advantageously lower than 3% by mass, particularly advantageously lower than 2% by mass.

4. Dietary fibre preparation according to any one of Claims 1 to 3, characterized in that it has a dietary fibre content of more than 40% by mass, preferably more than 50% by mass, particularly advantageously more than 60% by mass.

5. Dietary fibre preparation according to any one of Claims 1 to 4, characterized in that it has a bright colour with a L*-value, determined according to CIE-L*a*b* colorimetry, higher than 90, advantageously higher than 95.

6. Dietary fibre preparation according to any one of Claims 1 to 5, characterized in that it has one or more of the following properties: - an emulsifying activity index of more than 35 m2 / g dry preparation, preferably more than 55 m2 / g dry preparation, particularly preferably more than 70 m2 / g dry preparation, and / or an emulsion stability longer than 30 minutes, preferably longer than 60 minutes, particularly preferably more than 120 minutes, - an emulsifying capacity of more than 400 mL / g dry preparation, better more than 500 mL / g dry preparation, particularly more than 600 mL / g dry preparation, - a foaming activity of more than 200% by volume, preferably more than 400% by volume, particularly preferably more than 600% by volume, and a foam stability of more than 25% by volume, preferably more than 50% by volume, particularly preferably more than 75% by volume, - a water binding capacity of more than 1.5 mL / g DS, preferably more than 3 mL / g DS, particularly preferably more than 4 mL / g DS, and - an oil binding capacity of more than 1.5 mL / g DS, preferably more than 3.5 mL / g DS, particularly preferably more than 5 mL / g DS.

7. Method for producing a dietary fibre preparation from the flesh of macauba fruit, including at least the following steps: - Providing partially de-oiled pulp from macauba fruits, with a fat content between 3% by mass and 60% by mass relative to dry substance; - Reducing the fat content in the partially de-oiled pulp with the aid of one or more extraction methods to a value less than 20% by mass, preferably less than 10% by mass if the fat content of the partially de-oiled pulp is greater, and - Reducing a content of alcohol-water soluble substances in the pulp with the aid of one or more extraction methods or in a fraction obtained from the pulp by aqueous extraction through precipitation or dry fractionation to values less than 40% by mass, preferably less than 35% by mass, relative to dry substance.

8. Method according to Claim 7, characterized in that the partially de-oiled pulp is provided with a shell content of less than 10%, better less than 5%, preferably less than 2% by mass, relative to dry substance, and an endocarp and kernel content of less than 3%, better less than 2%, preferably less than 1% by mass relative to the dry substance.

9. Method according to Claim 7 or 8, characterized in that the fat content in the pulp is reduced to a value less than 5% by mass, preferably less than 3% by mass, more preferably less than 2% by mass.

10. Method according to any one of Claims 7 to 9, characterized in that a content of fat and alcohol-water soluble substances is separated out of the pulp simultaneously with one or more mixtures of ethanol and water in a mass ratio from 94:6 to 90:10 at temperatures of 40-70°C, advantageously 50-65°C.

11. Method according to Claim 10, characterized in that a further reduction in the content of fat and alcohol-water soluble substances in the pulp is carried out by the use of water and / or one or more mixtures of alcohol and water in a mass ratio less than 90:10, better less than 80:20, and at a temperature preferably between 40 and 90°C.

12. Method according to any one of Claims 7 to 11, characterized in that macauba protein flour or other plant protein preparations are added to the dietary fibre preparation in such a quantity that after the addition the dietary fibre preparation has a protein content of 10 to 90% by mass, advantageously 20 to 80% by mass, particularly advantageously 40 to 60%.

13. Method according to any one of Claims 7 to 12, characterized in that through the one or more extraction methods for reducing the content of alcohol-water soluble substances a concentrate is obtained from the pulp, and undergoes an aqueous extraction and subsequent precipitation with alcohol and drying to obtain a water-soluble dietary fibre preparation.

14. Method according to any one of Claims 7 to 12, characterized in that the fraction that is obtained from the pulp by aqueous extraction and subsequently undergoes a precipitation step is dried to obtain a water-soluble dietary fibre preparation.

15. Method according to Claim 13 or 14, characterized in that a second fraction of water insoluble components left by the aqueous extraction is provided as a water insoluble dietary fibre preparation.

16. Method according to Claim 13 or 14, characterized in that a second fraction of water insoluble components left by the aqueous extraction is separated into a soluble third fraction and an insoluble fourth fraction by means of NaOH-EDTA solution with 0.05-0.1 mol / L NaOH or sodium carbonate and 0.5 mmol EDTA or CDTA or 0.5% (m / v) ammoniumoxalate solution, and the third fraction is subsequently dried or undergoes an alcohol precipitation.

17. Method according to Claim 16, characterized in that the fourth fraction is separated by means of concentrated alkaline solution into a fifth fraction which is soluble in the concentrated alkaline solution and a sixth fraction which is insoluble in the concentrated alkaline solution, and the fifth fraction is neutralised and dried or undergoes an alcohol precipitation.

18. Water soluble dietary fibre preparation, which is produced from flesh of the macauba fruit and has - a dietary fibre content of more than 60% by mass, preferably more than 70% by mass, better more than 80% by mass, determined according to the AOAC International reference method 991.43, and - a fat content lower than 20% by mass, preferably lower than 10% by mass, particularly preferably lower than 5% by mass, - wherein a content of alcohol-water soluble substances in the dietary fibre preparation is less than 20%, preferably less than 15%, better less than 10% by mass relative to the mass of the preparation.

19. Water soluble dietary fibre preparation according to Claim 18, characterized in that it has one or more of the following properties, better several: - a viscosity of a 1% dispersion in water (m / v) with a shear rate of 100 s-1 and 25°C higher than 50 cP, better higher than 70 cP, better higher than 80 cP; - a viscosity of a 5% dispersion in water (m / v) with a shear rate of 100 s-1 and 25°C higher higher than 3000 cP, preferably higher than 4000 cP, better higher than 6000 cP; - an oil binding capacity greater than 0.5 ml / g DS, preferably greater than 1.0 ml / g DS.

20. Water insoluble dietary fibre preparation, which is produced from flesh of the macauba fruit and has - a dietary fibre content of more than 60% by mass, preferably more than 70% by mass, better more than 80% by mass, determined according to the AOAC International reference method 991.43, and - a fat content lower than 20% by mass, preferably lower than 10% by mass, particularly preferably lower than 5% by mass, - wherein a content of alcohol-water soluble substances in the dietary fibre preparation is less than 20%, preferably less than 15%, better less than 10% by mass relative to the mass of the preparation.

21. Water insoluble dietary fibre preparation according to Claim 20, characterized in that it has one or more of the following properties, better several: - a water binding capacity greater than 1.0 ml / g DS, preferably greater than 3 ml / g DS, particularly preferably greater than 4 ml / g DS, better still greater than 6 ml / g DS; - an oil binding capacity greater than 1.0 ml / g DS, preferably greater than 3.0 ml / g DS, particularly preferably greater than 4 ml / g DS, still better greater than 6 ml / g DS.