Use of a ground pomace powder as a standardization agent for hydrocolloids

Abstract

The present invention relates to a pomace powder, a process for making same, and the use of a pomace powder as a standardization agent for hydrocolloids. The invention further relates to a power mixture comprising a hydrocolloid and a pomace powder as a standardization agent.

Description

[0001] USE OF A GROUND POWDERED POMP AS A STANDARDIZING AGENT FOR HYDROCOLLOIDS

[0002] The present invention relates to a ground, powdered pomace, a process for its production, and the use of the pomace according to the invention as a standardizing agent for hydrocolloids. Furthermore, the invention relates to a powdered mixture comprising a hydrocolloid and a powdered pomace as a standardizing agent.

[0003] Background of the invention

[0004] Hydrocolloids represent a large group of polysaccharides and proteins that dissolve in water as colloids and exhibit a high gel-forming capacity. Almost all hydrocolloids originate from nature. Their starting materials include land plants (e.g., starch flours, cellulose, pectins, or gum arabic), algae (e.g., agar or carrageenan), animals (e.g., gelatin or caseinates), or bacteria (e.g., xanthan gum, gellan gum, dextrans, or scleroglucan). Hydrocolloids are obtained using various processes and are often further modified to specifically control their properties.

[0005] In food production, hydrocolloids have become indispensable components for increasing product viscosity, inducing gel formation, or acting as stabilizers. Other applications include cosmetics, medical devices, preparations, and museum displays.

[0006] Due to their size and intermolecular interactions, hydrocolloids are able to increase the viscosity of a solution, thus reducing its "mobility." The extent of the viscosity increase depends largely on the concentration and chemical nature of the hydrocolloid. This increase in viscosity enables the use of hydrocolloids as thickeners, e.g., to ensure that puddings remain consistently foamy or as a "satisfying agent" in diet products.

[0007] Furthermore, hydrocolloids form gels under certain conditions. Three-dimensional, disordered networks of interconnected hydrocolloids are formed, in which the solvent is enclosed. The extent of gel formation and the gel properties depend not only on the hydrocolloid and its concentration, but usually also on temperature, pH value, foreign substances, and coagulation time. Gel formation is used in the production of pudding, jelly, gummy bears, and jams. Despite their size and surface area, hydrocolloids can usually be dissolved in large quantities in water. The reason for this is primarily the presence of electrical charge carriers and large hydration shells on the hydrocolloid. These properties not only stabilize the hydrocolloid itself in aqueous solution, but also make it possible for other apolar or electrically charged molecules that would otherwise precipitate to dissolve.This property of hydrocolloids as a stabilizer is used in many dairy products.

[0008] As an example of a hydrocolloid, pectin is highlighted here. It is enjoying increasing popularity as a vegan hydrocolloid and thus as a plant-based, environmentally and animal-friendly alternative. As a universally applicable natural gelling and stabilizing agent, pectin is now an indispensable component of many products, primarily in the food sector, but also in the non-food sector.

[0009] Pectins are plant polysaccharides (complex sugars), or more precisely, polyuronides, which essentially consist of α-1,4-glycosidically linked D-galacturonic acid units. From a nutritional perspective, pectins are dietary fiber for humans. Pectins are found in all higher land plants. Pectins are found in all solid components, such as stems, flowers, leaves, and fruits. Pectins are found in the middle lamellae and primary cell walls, where they perform a firming and water-regulating function. The pectin composition varies not only from plant to plant but also depends on the type and age of the plant tissue.

[0010] Pectin is extracted from plant-based raw materials with a high pectin content, such as apple, citrus, or beet pomace. The different raw materials and the technically complex extraction methods and modifications, which vary depending on the manufacturer, result in different types of pectin with distinct properties.

[0011] Pectins (like other hydrocolloids) are natural substances and, due to varying extraction methods, different plant raw materials, and the natural variability of plants, are not a standardized product. They must be "standardized" accordingly, i.e., adapted to the intended use by adding so-called standardizing agents. Sugars such as sucrose or dextrose are preferred as standardizing agents. In addition to their good water solubility, these have the advantage of not significantly altering the rheological properties of the hydrocolloids and, as "rheologically inert" diluents, dilute the pectin to the required specification.

[0012] Standardization with sugars is state of the art. The pectin monograph of the Joint FAO / WHO Expert Committee on Food Additives (JECFA, see monograph of the 82nd Meeting, 2016), in the "Definition" section, states that pectins, as a commercial product, are usually diluted with sugars for standardization purposes.

[0013] Depending on the application of the pectins, different standardization methods are used. The main methods are:

[0014] 1 . The standardization of high methylester pectins for constant gel strength is carried out internationally using the Ridgelimeter according to the USA Sag method.

[0015] 2. The breaking strength, which describes the "internal strength" of a gel, is increasingly used because it correlates more strongly with the sensory perception of firmness than the USA Sag value. When determining breaking strength using the Herbstreith pectinometer, the internal gel strength of a standard gel with 65% dry matter and a pH of 3.0 is measured by pulling a standardized tensile force embedded in the gel from the gel at a defined speed. The force required for this is measured using a strain gauge.

[0016] 3. In the third method, standardization is carried out for setting temperature and setting time. Standardization is performed using an absolute measurement on a shear stress-controlled, oscillating rheometer. The setting temperature and setting time specified by the user are the standardization criteria.

[0017] CN 101664094 B relates to a process for standardising pectin by adding sugars and buffer salts and teaches a composition comprising 60-76 wt% of pectin semi-finished product, 6-12 wt% of tartrate, 6-12 wt% of citrate and 5 to 20 wt% of white granulated sugar or glucose.

[0018] Functional fruit fibers represent another important group of hydrocolloids. They are used, among other things, in food production. Functional fruit fibers are obtained from plant-based raw materials, such as apple, citrus, or beet pomace. The various starting materials and the technically complex extraction methods and modifications, which vary depending on the manufacturer, result in different types of functional fruit fibers with different properties. What functional fruit fibers have in common is that they are broken down during the production process using chemical, enzymatic, or physical methods. This, in contrast to non-broken-down fibers (and thus non-functional fibers), gives them improved properties such as improved viscosity buildup, increased water-binding capacity, and improved gelling capacity.

[0019] Due, among other things, to the biological variability of the raw materials, the properties of functional fruit fibers are subject to fluctuation even with constant production parameters. Therefore, it is desirable to provide functional fruit fibers with a standardization agent to ensure the greatest possible consistency between different batches. Functional fruit fibers have so far only been used in non-standardized form.

[0020] However, the use of sugars as a standardizing agent brings with it numerous disadvantages. For example, it is a high-calorie ingredient that is unsuitable for some consumers, such as diabetics.

[0021] Furthermore, this standardization leads to very sweet pectin products, which was not a problem in traditional dessert applications. However, pectins (and other hydrocolloids) are increasingly being used in non-food and food applications, such as sausage production or the production of vegan or vegetarian meat substitutes, where sweetness is undesirable.

[0022] The use of sugars is also disadvantageous for the pectin industry because the sugars have to be purchased externally for standardization, thus making the industry dependent on suppliers.

[0023] There is therefore a need for standardization agents that have the widest possible range of applications and for new processes for their production.

[0024] The present invention is based on the object of improving the state of the art or offering an alternative to it.

[0025] Summary of the Invention According to the invention, this object is achieved by a powdered pomace having the features of independent claim 1. Advantageous developments of the powdered pomace arise from subclaims 2 to 9. In a further aspect, this object is achieved by a method for producing the powdered pomace according to the invention having the features of claim 10. Advantageous developments of the method arise from subclaims 11 to 17. Further aspects include the use of a powdered pomace as a standardizing agent for hydrocolloids according to claim 18 with advantageous developments according to claims 19 to 22 and a powdered mixture comprising hydrocolloid and a powdered pomace as a standardizing agent according to claim 23 with advantageous developments according to claims 24 and 25.

[0026] The invention provides, in a first aspect, a powdered pomace, which is characterized in that the powdered pomace has a moisture content of less than 15% by weight and a viscosity of less than 50 mPas, wherein the powdered pomace is dispersed in water as a 2.5% by weight dispersion and the viscosity is determined at a shear rate of 50 s' 1 measured at 20°C.

[0027] As the inventors discovered, pomace processed in this way is suitable as a standardizing agent for hydrocolloids.

[0028] As a powdered pomace with a low moisture content of less than 15% by weight, it can easily be homogeneously mixed with a powdered hydrocolloid to achieve the desired standardized product.

[0029] While pomace is usually digested in industrial processing (either chemically or by physical methods) and thus leads to functional fibers with high viscosity build-up, water binding and gelling capacity, the pomace according to the invention has only a low viscosity and is thus "rheologically inert", as required for a standardization agent.

[0030] It has also been shown that this novel standardization agent can be used for a range of hydrocolloids. In addition to pectins, it can also be used to standardize functional fruit fibers, for example. The resulting mixture of functional fruit fiber and powdered pomace as a non-functional fruit fiber represents a completely new product. By using the powdered pomace, previously used sugars such as sucrose or dextrose can be omitted during standardization. This makes it possible to provide a sugar-free pectin or fiber product, which is advantageous in several respects:

[0031] • This provides a low-calorie hydrocolloid.

[0032] • The harmful effects of sugars on health are eliminated.

[0033] • This opens up new food areas for the use of the hydrocolloid (especially pectin or functional fruit fibers) that were previously excluded due to the sweetness of the standardized hydrocolloid (e.g. meat products, sausages or meat substitutes).

[0034] The powdered pomace is even beneficial to health as it provides fiber.

[0035] By using the powdered pomace, dependence on sugar suppliers is eliminated.

[0036] In the case of pectin and functional fruit fiber, which are generally produced from pomace, the manufacturer of the pectin or functional fruit fiber can use the pomace as an established starting material and, using the company's established in-house process steps, also produce the associated standardization agent. This means that the manufacturer now produces the pectin or fruit fiber and the associated standardization agent itself for the first time.

[0037] The powdered pomace is obtained from raw pomace and is therefore a natural ingredient with well-known positive properties.

[0038] Plant processing residues such as citrus pomace, citrus pulp, or, in particular, citrus albedo can be used as raw materials in the inventive manufacturing process. These processing residues are cost-effective, available in sufficient quantities, and offer a sustainable and ecologically sound source for the citrus fibers of the invention.

[0039] Pomace and its processing products are established and accepted in the food industry, so that corresponding compositions can be used immediately and internationally without lengthy approval procedures.

[0040] The invention in detail: The powdered pomace according to the invention is produced from a pomace raw material. For the purposes of the invention, pomace raw material is understood to be a processing residue of a plant product. In most cases, this is a press residue left over after pressing the juice from fruit, vegetables, or plant components such as apples, grapes, carrots, or tomatoes. In the case of sugar beet, the hot water extraction process produces the leached pulp as a byproduct. These pulps are mechanically pressed in pulp presses to a dry matter content of approximately 30-34%, thus forming the pomace.

[0041] The person skilled in the art is familiar with numerous plant components, and in particular fruits, that can be used to produce the pomace raw material. These can accordingly be used as pomace raw material for producing the powdered pomace according to the invention.

[0042] In one embodiment, the pomace raw material is selected from the group consisting of processing residues from citrus fruit, apple, tomato, pear, plum, vegetables, and grain. Generally, any processing residue from vegetables is suitable as pomace raw material for producing the pomace, with processing residues from carrots, sugar beets, celery, leafy vegetables, parsley, and beetroot being preferred. In particular, processing residues from carrots and sugar beets represent suitable pomace raw material, as they are produced on an industrial scale. Preferred processing residues from grains for producing the pomace are barley, corn, rye, wheat, rice, oats, millet, and spelt.

[0043] Preferably, the pomace raw material used is a pomace that can also be used for pectin production or for the production of functional fruit fibers, in order to be able to produce both the pectin or the functional fruit fiber and the appropriate standardization agent from one pomace raw material.

[0044] In a preferred embodiment, the pomace raw material is selected from the group consisting of citrus peel, citrus albedo, citrus flavedo, citrus vesicle, citrus membrane and citrus pomace.

[0045] The use of citrus albedo is particularly preferred because the white albedo material can be used to produce a particularly light-colored, powdered pomace, which thus serves as a color-neutral standardizing agent. For the purposes of the invention, "citrus albedo" refers to the inner, white cell material of the fruit peel of citrus species, as opposed to the outer, yellow / orange layer, the flavedo.

[0046] The powdered pomace according to the invention can have a moisture content of less than 12 wt.%, preferably less than 10 wt.%, and particularly preferably between 5 and 10 wt.%. Due to the very low moisture content, a free-flowing powder is obtained that can be easily mixed with a powdered hydrocolloid to be standardized to obtain a homogeneous mixture.

[0047] In the powdered pomace, at least 90 wt.% of the particles are preferably smaller than 400 pm, preferably smaller than 300 pm, and particularly preferably at least smaller than 250 pm. This particle size correlates with the typical particle sizes of hydrocolloids and leads to stable mixtures of standardized products.

[0048] A stable mixture is defined here as one that remains stable in terms of its homogeneity even during long-term transport. Due to the similar sizes of the standardizing agent and the hydrocolloid, the so-called Brazil nut effect (also known as the muesli effect) is prevented, in which vibrations cause the segregation of large and small particles.

[0049] In one embodiment, the powdered pomace has a water-binding capacity of less than 15 g / g, preferably less than 12 g / g, and particularly preferably 10 g / g or less. The water-binding capacity can be, for example, less than 11 g / g, 10 g / g, 9 g / g, 8 g / g, 7 g / g, 6 g / g, 5 g / g, 4 g / g, 3 g / g, 2 g / g, or 1 g / g. This water-binding capacity does not, or not significantly, affect the standardization capacity, so that the pomace itself does not have a thickening or gelling effect.

[0050] Advantageously, the powdered pomace has a viscosity of less than 40 mPas, preferably less than 30 mPas and particularly preferably less than 20 mPas, wherein the powdered pomace is dispersed in water as a 2.5 wt.% dispersion and the viscosity is measured at a shear rate of 50 s' 1at 20°C. The predefined viscosity is thus significantly lower than that of the hydrocolloids, allowing for viscosity-neutral use as a standardizing agent. The powdered pomace has a light, almost white color, so standardization does not lead to discoloration of the hydrocolloid, which is particularly important for high-quality products in the food industry.

[0051] Accordingly, the powdered pomace has a brightness value of L* > 60, preferably L* > 65, particularly preferably L* > 70 and especially preferably L* > 80.

[0052] In a specific embodiment, the powdered pomace, in the case of apple pomace, has a brightness value of L* > 60, preferably L* > 65 and particularly preferably L* > 70.

[0053] In a further specific embodiment, the powdered pomace and, in the case of an albedo citrus pomace, has a brightness value of L* > 70, preferably L* > 75 and particularly preferably L* > 80.

[0054] It is advantageous for the powdered pomace to be highly taste and odor neutral, allowing it to be used very broadly in the food industry. This way, the inherent aroma of the other ingredients is not masked, allowing it to develop optimally. These sensory and olfactory properties can be achieved by using a "sensorily neutral" pomace such as Citrus Albedo and optimized through a production process that extracts flavor and odor compounds such as aldehydes, carboxylic acid terpenes, and essential oils.

[0055] In a preferred embodiment, the powdered T rester has a total content of sensory active substances of less than 1500 pg / kg toluene equivalents, preferably less than 500 pg / kg toluene equivalents, particularly preferably less than 200 pg / kg toluene equivalents and especially preferably less than 100 pg / kg toluene equivalents.

[0056] Advantageously, the powdered pomace has a total aldehyde content of less than 500 pg / kg toluene equivalents, preferably less than 100 pg / kg toluene equivalents, particularly preferably less than 50 pg / kg toluene equivalents, further preferably less than 25 pg / kg toluene equivalents and particularly preferably less than 10 pg / kg toluene equivalents.

[0057] In one embodiment, powdered pomace has a total content of carboxylic acids of less than 500 pg / kg toluene equivalents, preferably less than 100 pg / kg toluene equivalents, particularly preferably less than 50 pg / kg toluene equivalents and especially preferably less than 10 pg / kg toluene equivalents.

[0058] In a further embodiment, the powdered pomace has a total terpene content of less than 500 pg / kg toluene equivalents, preferably less than 100 pg / kg toluene equivalents, particularly preferably less than 25 pg / kg toluene equivalents, further preferably less than 10 pg / kg toluene equivalents and particularly preferably less than 1 pg / kg toluene equivalents.

[0059] In a special embodiment, the powdered pomace has a greatly reduced content of all of the aroma-active substances listed above, i.e. aldehydes, carboxylic acids and terpenes.

[0060] In a second aspect, the invention provides a process for producing the powdered pomace according to the invention, which comprises the following steps:

[0061] (a) providing a pomace raw material;

[0062] (b) washing the pomace raw material from step (a) at least twice with a solvent containing an organic, water-miscible solvent and subsequently separating the washed pomace raw material from the solvent;

[0063] (c) drying the washed pomace raw material from step (b) at a maximum temperature of 120 °C;

[0064] (d) crushing the washed and dried pomace raw material from step (c) to obtain the powdered pomace.

[0065] The production process according to the invention explicitly dispenses with the pulping of the pomace or the fibers it contains. Pulping is essential for pectin extraction from the pomace or for the production of functional plant fibers. Pulping can be carried out chemically (e.g., by incubation in an acidic or alkaline environment), mechanically (e.g., by pressure homogenization), or enzymatically (e.g., by pectinase), or by a combination of the aforementioned methods.

[0066] This fundamentally distinguishes the inventive manufacturing process from the manufacturing processes for functional fruit fibers. Accordingly, the inventive manufacturing process results in a non-functional product, or rather, it contains non-functional fibers. This non-functionality is characterized by low viscosity buildup, low water-binding capacity, and lack of gel formation.

[0067] In contrast, the process according to the invention has the task of purifying the pomace and achieving a significant extraction of aromatic substances and volatile organic compounds such as aldehydes, esters, carboxylic acids and terpenes in order to finally obtain a powdery, free-flowing standardizing agent by drying and grinding.

[0068] In step (a), a pomace raw material is provided as the starting material. Those skilled in the art are familiar with numerous plant components, and in particular fruits, that can be used to produce the pomace raw material. These can be used accordingly to produce the pomace powder according to the invention.

[0069] In step (b), the pomace raw material provided according to step (a) is washed at least twice with a solvent, wherein the solvent contains an organic, water-miscible solvent.

[0070] In one aspect, the organic, water-miscible solvent extracts water, flavors, odors, colors, and the like from the pomace raw material. According to the invention, the solvent is polar and water-miscible to facilitate the removal of the desired constituents.

[0071] Organic water-miscible solvents according to the invention are carbon-containing chemical substances that are liquid at room temperature and that can be used to dissolve other substances such as sugar or essential oils.

[0072] Water-miscible within the meaning of the invention means that at least 10% by weight of the solvent is soluble in water at room temperature. Examples of water-miscible solvents are ethanol, methanol, 1-propanol, 2-propanol, 2-butanol, 1,2-ethanediol, 1,2-propanediol, acetone, 1-methoxy-2-propanol, butyl glycol, and diethylene glycol, diethylene glycol dimethyl ether. Preferably, the water-miscible solvent is miscible with water in any ratio, as is the case, for example, with ethanol, methanol, 1-propanol, 2-propanol, 1,2-ethanediol, 1,2-propanediol, acetone, or diethylene glycol. The washing step according to step (b) is advantageously carried out at a temperature between 5°C and 80°C, preferably between 20°C and 70°C and particularly preferably between 30°C and 60°C.

[0073] The contact with the solvent is advantageously carried out over a period of between 10 minutes and 2 hours, preferably between 30 minutes and 1 hour.

[0074] The washing step can be performed with mechanical agitation of the pomace raw material and solvent mixture. This is more conveniently achieved by stirring and / or shaking the aqueous extraction mixture. Care should be taken to ensure that the mechanical energy applied is not so high that it causes disruption of the pomace raw material or the fibers it contains.

[0075] According to the invention, the washing step is carried out in a multi-stage process, e.g., a two-, three-, or four-stage extraction process. This can also be done in a countercurrent process. There is no specific upper limit to the number of extraction stages that can be used.

[0076] Preferably, the pomace is contacted with the organic, water-miscible solvent at a solids-to-solvent weight ratio of 1:3 to 1:10. The solids-to-organic solvent ratio may be 1:4, 1:5, 1:6, 1:7, 1:8, or 1:9.

[0077] The solvent is preferably removed and recovered for reuse.

[0078] After each washing step, the washed pomace raw material is separated from the solvent. The separation in step (b) is advantageously carried out using a decanter, a separator, and / or a belt press, preferably a decanter and / or separator.

[0079] In step (c), the pomace raw material washed in step (b) is dried, with the drying temperature being a maximum of 120°C. It has been found that higher temperatures can lead to a change in the color and structure of the pomace raw material. This provides gentle drying conditions.

[0080] Examples of suitable drying processes using atmospheric pressure include fluidized bed drying, moving bed drying, or drying using a belt dryer, drum dryer, or paddle dryer. Moving bed drying is particularly preferred. This has the advantage that the product is dried in a loosened state, which simplifies the subsequent comminution step. Furthermore, this drying method prevents damage to the product due to local overheating due to the easily controllable heat input.

[0081] In an alternative embodiment, the drying according to step (c) comprises and preferably consists of vacuum drying. During vacuum drying, the separated material, depleted of hydrophilic and hydrophobic aromatic substances, and subsequently any stripped material, is subjected to a negative pressure as a dry product, which reduces the boiling point and thus leads to evaporation of the organic solvent and any water present, even at low temperatures. The heat of vaporization continuously removed from the dry product is suitably supplemented from the outside until the temperature is constant. Vacuum drying has the effect of lowering the equilibrium vapor pressure, which promotes capillary transport.Preferably, the vacuum drying is carried out at a negative pressure of less than 400 mbar, preferably less than 300 mbar, further preferably less than 250 mbar and particularly preferably less than 200 mbar.

[0082] Before drying in step (c), an additional step may be provided, by means of which partial or complete removal of the alcohol is achieved by contacting the material depleted of hydrophilic and hydrophobic aroma compounds with steam. For this purpose, a stripper is preferably used, in which the material depleted of aroma compounds is contacted in countercurrent with steam as the stripping gas.

[0083] In step (d), the dried pomace raw material from step (c) is comminuted to obtain the powdered pomace. This is advantageously designed so that at least 90 wt.% of the particles have a grain size of less than 400 μm, preferably a grain size of less than 300 μm, and in particular a grain size of less than 250 μm. At this grain size, the pomace is free-flowing and readily mixable.

[0084] Optionally, the pomace can be sieved after step (d) to separate larger particles.

[0085] In one embodiment, the pomace raw material provided in step (a) is selected from the group consisting of a processing residue of citrus fruit, apple, tomato, pear, plum, vegetables, and cereals. The vegetables are preferably carrots or sugar beets.

[0086] All citrus fruits known to the expert can be used as citrus fruits. The following are examples, not limited to: Mandarin (Citrus reticulata), Clementine (Citrus x aurantium Clementine group, syn.: Citrus Clementina), Satsuma (Citrus x aurantium Satsuma group, syn.: Citrus unshiu), Mangshan (Citrus mangshanensis), Orange (Citrus x aurantium Orange group, syn.: Citrus sinensis), Bitter orange (Citrus x aurantium Bitter orange group), Bergamot (Citrus x limon Bergamot group, syn.: Citrus bergamia), Pomelo (Citrus maxima), Grapefruit (Citrus x aurantium Grapefruit group, syn.: Citrus paradisi), Pomelo (Citrus x aurantium Pomelo group), True lime (Citrus x aurantiifolia), Common lime (Citrus x aurantiifolia, syn.: Citrus latifolia), kaffir lime (Citrus hystrix), Rangpur lime (Citrus x jambhiri), lemon (Citrus x limon lemon group), citron (Citrus medica) and kumquats (Citrus japonica, syn.: Fortunella). Preferred are oranges (Citrus x aurantium orange group, syn.: Citrus sinensis) and lemons (Citrus x limon lemon group).

[0087] Preferably, a pomace raw material is used as the starting product, which can also be used for pectin production or for the production of functional fruit fibers, in order to be able to produce both the pectin or the functional fruit fiber and the appropriate standardizing agent from one starting product.

[0088] In a preferred embodiment, the pomace raw material is selected from the group consisting of citrus peel, citrus albedo, citrus flavedo, citrus vesicle, citrus membrane and citrus pomace.

[0089] The use of citrus albedo is particularly preferred here because the white albedo material can be used to produce a particularly light-colored, powdered pomace, which thus serves as a color-neutral standardizing agent. For the purposes of the invention, "citrus albedo" refers to the inner, white cell material of the fruit peel of citrus species, as distinct from the outer, yellow / orange layer, the flavedo. If citrus albedo is provided in step (a), it is advantageous to isolate it from raw pomace. The citrus albedo can be isolated by separating it from dry raw pomace using air separation.

[0090] It is also advantageous to clean the citrus albedo before further processing. This cleaning may involve the removal of dust or dark-colored components, which are preferably separated using a color sorter.

[0091] When preparing apple pomace, it is also advantageous to clean it before using it as raw material in the process according to the invention. For example, apple cores can be removed by air separation.

[0092] In a preferred embodiment, the organic, water-miscible solvent used in step (b) is selected from the group consisting of alcohol, ketone and ether, preferably an alcohol and particularly preferably selected from the group consisting of ethanol, methanol and isopropanol.

[0093] In a further embodiment, the solvent used in step (b) contains, in addition to the organic, water-miscible solvent, water, with the water content in the solvent preferably being between 10 and 40 wt.%. Adding water is particularly advantageous if the pomace has a significant content of water-soluble substances such as sugar, so that these can also be effectively removed by the washing steps. The water content in the solvent can be, for example, 12, 15, 17, 20, 22, 25, 27, 30, 32, 35, or 37 wt.%.

[0094] When washing at least twice, the proportion of the water-miscible organic solvent in the aqueous solvent can increase with each washing step, wherein the proportion is preferably between 60 and 70 vol.% in the first washing step, between 70 and 85 vol.% in the second washing step and between 80 and 90 vol.% in an optional third washing step.

[0095] Advantageously, the subsequent separation in step (b) is carried out such that the separated, washed pomace has a dry matter content of > 30 wt.%, preferably > 35 wt.%, particularly preferably > 40 wt.% and especially preferably > 45 wt.%.

[0096] The separation step therefore also includes a desolventization step, which results in a material with a high dry matter content and a correspondingly low solvent content. The desolventization process used here is based on a mechanical separation of solid and solvent (such as squeezing, pressing, decanting, or centrifuging), in contrast to thermal desolventization, which is achieved, for example, by distilling off the solvent. Such thermal desolventization has the disadvantage that the aroma compounds present in the extraction medium remain in the solid material, thus preventing any reduction in the aroma compounds.

[0097] As a result of this separation step, much smaller amounts of aroma-active substances present in this solvent are carried over into subsequent process steps (such as drying). This has been shown to significantly improve the depletion of aroma compounds from the pomace.

[0098] In a variant of the process, the aforementioned separation is carried out with the aid of a screw press, a decanter, a belt press and / or a separator, preferably with the aid of a screw press.

[0099] According to one embodiment of the method, the washing step is carried out several times, in particular twice or three times, wherein at least in the last of the several washing steps the separation is carried out such that the material depleted of aromatic substances separated in the last step has a dry matter content of > 30 wt.%, preferably > 35 wt.%, particularly preferably > 40 wt.% and especially preferably > 45 wt.%.

[0100] For a double washing step followed by a separation step, the separation can be carried out while maintaining a dry matter content of > 30 wt.%, in the first and second separation steps or only in the second separation step, whereby it is preferred that the separation is carried out while maintaining a dry matter content of > 30 wt.% only in the second, i.e. the last, separation step according to step (b).

[0101] For a triple washing step, each followed by a separation, the separation can be carried out while maintaining a dry matter content of > 30 wt.% in the first, second, and third separations, or in the second and third separations, or only in the third separation. It is preferred that the separation, while maintaining a dry matter content of > 30 wt.%, takes place only in the third, i.e., final, separation step. In a third aspect, the invention relates to the use of a powdered pomace as a standardizing agent for a hydrocolloid. The powdered pomace according to the invention is preferably used for this purpose.

[0102] In the context of the present invention, hydrocolloids are defined as polysaccharides or proteins that dissolve in water as colloids and show a high gel formation capacity.

[0103] In principle, all industrially produced hydrocolloids for which standardization is required can be used as hydrocolloids.

[0104] By way of example, the hydrocolloid is selected from the group consisting of functional fruit fiber, pectin, starch, modified starch, cellulose, cellulose derivative, gum arabic, ghatti gum, guar gum, galactomannan, carubin, konjac, agar, lichenin, carrageenan, treated euchema algae (semi-refined carrageenan), alginate, inulin, furcelleran, larch gum, tragacanth, pseudotragacanth, karaya, gutira gum, gelatin, caseinate, whey protein, gluten, xanthan gum, dextran, gellan, scleroglucan, curdlan, pullulan and chitin, wherein the hydrocolloid is preferably a functional fruit fiber or a pectin.

[0105] In addition to pectins, functional fruit fibers represent another large group of hydrocolloids. A fruit fiber according to the invention is a plant fiber, i.e., a fiber isolated from a non-lignified plant cell wall and consisting primarily of cellulose, and which is isolated from a fruit. A fruit is understood to mean the entirety of the organs of a plant that arise from a flower, including both traditional fruits and fruit vegetables.

[0106] According to the invention, the functional fruit fiber has a water binding capacity of more than 15 g / g and a viscosity of more than 50 mPas, wherein the functional fruit fiber is dispersed in water as a 2.5 wt.% dispersion and the viscosity is determined at a shear rate of 50 s' 1at 20°C. This distinguishes the functional fruit fiber from the powdered pomace according to the invention, which has a viscosity of less than 50 mPas, wherein the pomace is dispersed in water as a 2.5 wt.% dispersion and the viscosity is measured at a shear rate of 50 s' 1 measured at 20°C. The powdered pulp according to the invention is therefore unsuitable for gel formation and therefore does not constitute a hydrocolloid according to the invention. In a preferred embodiment, the functional fruit fiber is selected from the group consisting of citrus fiber, apple fiber, sugar beet fiber, carrot fiber, and pea fiber.

[0107] According to the application, "apple fiber" is a predominantly fiber component isolated from a non-woody plant cell wall of an apple and consisting primarily of cellulose. The term "fiber" is somewhat misnomer because apple fiber does not appear macroscopically as fibers but rather as a powdered product. Other components of apple fiber include hemicellulose and pectin.

[0108] Apple fiber can be obtained from all cultivated apples known to the expert (ma / us domestic / cus). Apple processing residues can advantageously be used as the starting material. Accordingly, apple peel, core, seeds, or pulp, or a combination thereof, can be used as the starting material. The preferred starting material is apple pomace, i.e., the pressing residues of apples, which typically contain the above-mentioned components in addition to the peel.

[0109] A "citrus fiber" according to the application is a predominantly fiber component isolated from a non-woody plant cell wall of a citrus fruit and consisting primarily of cellulose. The term "fiber" is somewhat misnomer because citrus fibers do not appear macroscopically as fibers, but rather as 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, segmented membranes, or a combination thereof.

[0110] To produce citrus fiber, citrus fruits and, preferably, citrus processing residues can be used as raw materials. Accordingly, citrus peel (here, albedo and / or flavedo), citrus vesicles, segmented membranes, or a combination thereof can be used as raw materials for use in the process according to the invention. Citrus pomace, i.e., the press residues of citrus fruits, which typically contain not only the peel but also the pulp, is preferably used as raw material.

[0111] All citrus fruits known to the expert can be used as citrus fruits. The following are examples, not limited to: Mandarin (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), Pomelo (Citrus maxima), Grapefruit (Citrus * aurantium Grapefruit group, syn.: Citrus paradisi), Pomelo (Citrus * aurantium Pomelo group), True 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).The preferred varieties are oranges (Citrus *aurantium orange group, syn.: Citrus sinensis) and lemons (Citrus *limon lemon group).

[0112] According to an advantageous embodiment, the functional fruit fiber is an activatable, deesterified, pectin-converted fruit fiber and preferably an activatable, deesterified, pectin-converted citrus fiber or an activatable, deesterified, pectin-converted apple fiber.

[0113] Activated, deesterified, pectin-converted fruit fibers undergo a manufacturing process described in detail in WO 2022 / 029131 A1. They are further characterized by a water-soluble pectin content of between 5 and 35 wt.%, with the pectin being low-methylester pectin. Such fibers are particularly suitable for use in non-sweet foods, as the low-methylester pectin associated with the fiber exhibits sufficient gel formation even under relatively neutral pH conditions and in the absence of sugars. Such conditions are particularly prevalent in applications in the meat sector, such as sausage production or the production of vegan or vegetarian meat substitutes. In these foods, sweetness of the product is undesirable, making sugar unsuitable as a standardizing agent.

[0114] The powdered pomace according to the invention is thus suitable as a standardizing agent for activatable, deesterified, pectin-converted fruit fibers used in the production of foods with one or more of the flavors salty, sour, bitter or umami.

[0115] According to a further advantageous embodiment, the activatable, deesterified, pectin-converted citrus fiber has one or more of the following properties: a. a yield point measured by rotation in a 2.5 wt.% fiber suspension in demineralized water of greater than 0.1 Pa, advantageously greater than 0.6 Pa, and particularly advantageously greater than 1.0 Pa; b. a yield point determined by oscillation measurement at G' = G" in a 2.5 wt.% fiber suspension in demineralized water of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa; c. a yield point determined by rotation measurement in a 2.5 wt.% fiber dispersion in demineralized water of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa; d. a yield point determined by oscillation measurement at G' = G" in a 2.5 wt.% fiber dispersion in demineralized water of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa; e. a dynamic Weissenberg number in a 2.5 wt. % fiber suspension in demineralized water of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0; f. a dynamic Weissenberg number in a 2.5 wt. % fiber dispersion in demineralized water of greater than 6.0, advantageously greater than 7.0 and particularly advantageously greater than 8.5; g. a strength in a 4 wt. % aqueous suspension of greater than 100 g, preferably greater than 125 g and particularly preferably greater than 150 g; h. a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, wherein the activatable, deesterified, pectin-converted citrus fiber is dispersed in water as a 2.5 wt% dispersion and the viscosity is determined at a shear rate of 50 s'.1at 20°C according to test method 5 described in the embodiments; i. a water binding capacity of more than 22 g / g, preferably more than 24 g / g, particularly preferably more than 26 g / g; j. a moisture content of less than 15 wt.%, preferably less than 10 wt.% and particularly preferably less than 8 wt.%; k. in 1.0 wt.% aqueous suspension a pH of 3.0 to 7.0 and preferably 4.0 to 6.0; l. a grain size in which at least 90 wt.% of the particles are smaller than 450 pm, preferably at least 90 wt.% of the particles are smaller than 350 pm and particularly preferably at least 90 wt.% of the particles are smaller than 250 pm; m. a brightness value L*> 84, preferably L*> 86, and particularly preferably L*> 88, determined by test method 7 described in the working examples; n. a fiber content of the activatable, deesterified, pectin-converted citrus fibers of 80 to 95 wt.%; o.a water-soluble pectin content of 10 wt% to 35 wt% and particularly preferably of 15 to 30 wt%.

[0116] According to a further advantageous embodiment, the activatable, deesterified, pectin-converted apple fiber has one or more of the following properties: a. a yield point by rotation measurement in a 2.5 wt.% fiber suspension in demineralized water of greater than 0.1 Pa, advantageously greater than 0.6 Pa, and particularly advantageously greater than 1.0 Pa; b. a yield point determined by oscillation measurement at G' = G" in a 2.5 wt.% fiber suspension in demineralized water of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa; c. a yield point determined by rotation measurement in a 2.5 wt.% fiber dispersion in demineralized water of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa; d. a yield point determined by oscillation measurement at G' = G" in a 2.5 wt.% fiber dispersion in demineralized water of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa; e. a dynamic Weissenberg number in a 2.5 wt. % fiber suspension in demineralized water of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0; f. a dynamic Weissenberg number in a 2.5 wt. % fiber dispersion in demineralized water of greater than 6.0, advantageously greater than 7.0 and particularly advantageously greater than 8.5; g. a strength in a 4 wt. % aqueous suspension of greater than 100 g, preferably greater than 125 g and particularly preferably greater than 150 g; h. has a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, wherein the activatable, deesterified, pectin-converted apple fiber is dispersed in water as a 2.5 wt% dispersion and the viscosity is determined at a shear rate of 50 s'.1 at 20°C according to test method 5 described in the embodiments; i. a water binding capacity of more than 22 g / g, preferably more than 24 g / g, particularly preferably more than 26 g / g; j. a moisture content of less than 15 wt.%, preferably less than 10 wt.% and particularly preferably less than 8 wt.%; k. in 1.0 wt.% aqueous suspension has a pH of 3.0 to 7.0 and preferably 4.0 to 6.0; l. a grain size in which at least 90 wt.% of the particles are smaller than 450 pm, preferably at least 90 wt.% of the particles are smaller than 350 pm and particularly preferably at least 90 wt.% of the particles are smaller than 250 pm; m. a brightness value L* > 60, preferably L* > 61 and particularly preferably L*

[0117] > 62, determined by test method 7 described in the working examples; n. a fiber content of the activatable, deesterified, pectin-converted apple fiber of 80 to 95 wt.%; o. a water-soluble pectin content of 5 wt.% to 22 wt.%, and particularly preferably of 8 to 15 wt.%.

[0118] A production process for such an activatable, deesterified, pectin-converted apple fiber is described in detail in WO 2022 / 029131 A1.

[0119] In a fourth aspect, the invention provides a powdered mixture comprising a hydrocolloid and a powdered pomace as a standardizing agent.

[0120] In a preferred embodiment, the powdered pomace according to the invention is used as the standardizing agent.

[0121] The hydrocolloid is preferably one of the hydrocolloids disclosed above.

[0122] Particularly preferred is a powdered mixture consisting of pectin or a functional fruit fiber as hydrocolloid and the powdered pomace according to the invention as standardizing agent.

[0123] The functional fruit fiber is preferably an activatable, deesterified, pectin-converted fruit fiber and particularly preferably an activatable, deesterified, pectin-converted apple fiber or an activatable, deesterified, pectin-converted citrus fiber.

[0124] In a further preferred embodiment, the activatable, deesterified, pectin-converted apple fiber or the activatable, deesterified, pectin-converted citrus fiber have one or more of the properties set out above.

[0125] In one embodiment, the powdered mixture contains the powdered pomace in a proportion of 5 to 60 wt.%, preferably 10 to 50 wt.%, particularly preferably 15 to 40 wt.%, and especially preferably 20 to 30 wt.%, based on the total weight of the powdered mixture. In addition to the powdered pomace, the powdered mixture may also contain a further standardizing agent. Conveniently, the powdered mixture may additionally contain a standardizing agent selected from the group consisting of sugar alcohols such as sorbitol or xylitol, monosaccharides such as dextrose, and disaccharides such as sucrose, maltodextrin, and oligofructose, with the additional standardizing agent preferably being dextrose or sucrose.

[0126] Definitions

[0127] A pectin according to the application is defined as a plant polysaccharide which, as a polyuronide, consists essentially 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 proportion of carboxyl groups in the galacturonic acid units of the pectin that are present in esterified form, e.g., as methyl esters.

[0128] For the purposes of the present invention, a low-esterification pectin is defined as a pectin with 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 that are present in esterified form, e.g., as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

[0129] According to the present invention, flavorings or aroma-active substances are defined from a sensory perspective as those volatile organic compounds which, individually or in mixtures, impart a desired odor or flavor, in particular to foods, and are therefore aroma-relevant. This includes both primary flavorings, which occur, for example, in the intact cell of fruits, and secondary flavorings, which are formed from - usually non-volatile - precursors through enzymatic, oxidative, or thermal reactions. Flavorings do not include flavorings that impart sweet, sour, salty, umami, or bitter flavors to foods. A large number of flavors are attributable to volatile aroma-active substances belonging to the class of aromatics, e.g., furans and alkylpyrazines, carboxylic acids, esters, terpenes, aldehydes, or ketones.

[0130] According to the present invention, “flavorings” or “aroma-active substances” are defined in chemical terms as those volatile organic compounds that can be detected by needle trap GC / MS and belong to the classes of carboxylic acids, esters, terpenes, aldehydes, ketones or aromatics, such as furans and alkylpyrazines. The group of aroma-active aldehydes includes, among others, the following compounds, although this list is not limiting: acetaldehyde, propanal, butanal, (E)-2-butanal, pentanal, (E)-2-pentenal, hexanal, (E)-2-hexanal, heptanal, (E)-2-heptenal, octanal, (E)-2-octenal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal, 2-methylpropanal, 2-methyl-2-propanal, 3-methylbutanal, 2-methylbutanal, and benzaldehyde. The group of aroma-active carboxylic acids includes, among others, the following compounds, although this list is not limiting: formic acid, acetic acid, propionic acid, pentanoic acid, and hexanoic acid.The group of aroma-active terpenes includes, among others, the following compounds, although this list is not limiting: alpha-pinene, limonene, p-cymene, valencene.

[0131] Volatile organic compounds according to the present invention are carbon-containing substances which have a vapor pressure of 0.01 kilo Pascal or more at 293.15 Kelvin or have a corresponding volatility under the respective conditions of use.

[0132] In a further aspect, "flavorings" or "aroma-active substances" according to the present invention can be defined by their sensory properties, insofar as they are defined as volatile organic compounds that, individually or in mixtures, impart a desired odor or flavor, in particular to foods, i.e., are aroma-relevant. This includes both primary flavorings, which occur, for example, in the intact cell of fruits, and secondary flavorings, which are formed from - usually non-volatile - precursors through enzymatic, oxidative, or thermal reactions. Flavorings do not include flavorings that impart sweet, sour, salty, or bitter flavors to foods. A large number of flavors are attributable to volatile aroma-active substances belonging to the class of carboxylic acids, esters, terpenes, aldehydes, ketones, or aromatics, such as furans and alkylpyrazines.

[0133] According to the present invention, terpenes are a group of chemical compounds with a variety of carbon skeletons, whose common feature is that their basic structure can be traced back to isoprene units. This includes both pure hydrocarbons, and thus terpenes in the narrower sense, as well as the group of terpenoids. Terpenoids are characterized by the fact that their basic structure can also be derived from isoprene units, whereby the carbon skeleton can also be partially modified and / or can comprise additional functional groups. A non-limiting list of functional groups includes alcohols, ethers, aldehydes, ketones, carboxylic acids, carboxylic acid esters, and glycosides.

[0134] The dynamic Weissenberg number W (Windhab E, Maier T, Lebensmitteltechnik 1990, 44: 185f) is a derived quantity in which the elastic components (G') determined in the oscillation test in the linear viscoelastic range are related to the viscous components (G"):

[0135] The dynamic Weissenberg number provides a value that correlates particularly well with the sensory perception of consistency and can be considered relatively independent of the absolute firmness of the sample.

[0136] A high W value means that the fibers have a predominantly elastic structure, while a low W value indicates structures with significantly viscous components. The creamy texture typical of fibers is achieved when the W' values ​​are in the range of approximately 6 - 8; at lower values, the sample is assessed as watery (less thickened).

[0137] 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 accordingly in a cumulative manner.

[0138] It should also be expressly pointed out that, in the context of this patent application, indefinite articles and numerical expressions such as “one”, “two”, etc. are generally to be understood as “at least” expressions, i.e. as “at least one...”, “at least two...”, etc., unless it is expressly clear from the respective context or it is obvious or technically necessary for the person skilled in the art that only “exactly one...”, “exactly two...”, etc. can be meant.

[0139] Further advantages, special features and expedient developments of the invention emerge from the subclaims and the following representation of preferred embodiments with reference to the figures.

[0140] Embodiments The embodiments shown here represent only examples of the present invention and should therefore not be understood as limiting. Alternative embodiments contemplated by those skilled in the art are equally encompassed within the scope of the present invention.

[0141] 1. Description of the manufacturing process using a flow chart

[0142] Figure 1 schematically depicts a process according to the invention for producing the powdered pomace according to the invention as a flow diagram. Starting from citrus pomace 10, the pomace is optionally purified by air separation 20 to produce a purified, light albedo. This is followed by two washing steps with a water:ethanol mixture (containing 75 vol.% ethanol) 30 and 50, and subsequent separation of the washed pomace from the solvent using decanters 40 and 60, respectively. The washed pomace is then dried by fluidized-bed drying 70 at 105°C. The washed and dried pomace is then crushed using an impact mill 80 to obtain the sensorially neutral, light, powdered, and dried pomace 90 according to the invention.

[0143] 2. Test method for determining grain size

[0144] In a sieving machine, a set of sieves is arranged one above the other, with a mesh size that increases from the bottom sieve to the top. The sample is placed on the top sieve – the one with the largest mesh size. 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 sample on the various sieves is weighed and expressed as a percentage.

[0145] The sample is weighed to two decimal places. The sieves are fitted with sieving aids and stacked one on top of the other with increasing mesh size. 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 the sample and sieving aid, as well as empty with the sieving aid. If only one limit value in the particle size range is to be tested for a product (e.g., 90 wt.% < 250 pm), only one sieve with the corresponding mesh size is used. Measurement specifications:

[0146] Sample amount: 15 g

[0147] Sieve aids: 2 per sieve bottom

[0148] Screening machine: AS 200 digit, Retsch GmbH

[0149] Screen movement: three-dimensional

[0150] Vibration height: 1.5 mm

[0151] Sieving time: 15 min

[0152] The sieve structure consists of the following mesh sizes in pm: 1400, 1180, 1000, 710, 500, 355, 250, 200, 150 followed by the bottom.

[0153] The grain size is calculated using the following formula:

[0154] Weight in g on the sieve x 100

[0155] Percentage per sieve in % = - - -

[0156] Sample weight in g

[0157] 3. Test method for determining water binding capacity

[0158] The sample is allowed to swell with excess water for 24 hours at room temperature. After centrifugation and subsequent decantation of the supernatant, the water binding capacity can be determined gravimetrically in g H2O per g sample. The pH value of the suspension must be measured and recorded.

[0159] The following parameters must be observed:

[0160] Sample weight:

[0161] Powdered pomace: 1.0 g (in centrifuge tube)

[0162] Added water: 60 ml

[0163] Centrifugation: 4000 xg

[0164] Centrifugation time 10 min

[0165] 20 minutes after centrifugation begins (or 10 minutes after centrifugation ends), separate the supernatant water from the swollen sample. The sample with the bound water is weighed. The water binding capacity (WBV) in g H2O / g sample can now be calculated using the following formula:

[0166] Sample with bound water (g) — 1 .0 g

[0167] WBV (0 H2CMg sampleJ = - -

[0168] 1.00

[0169] 4. Analysis of aroma-active compounds (VOCs)

[0170] In order to analyze low VOC concentrations in various samples using GC / MS, sample enrichment must be performed prior to analysis. The needle trap technique (NT) was used to analyze the aroma-relevant components of the various citrus fiber process samples. Solid phase extraction (SPME) was also used for the isopropyl (IPA)-containing samples, as the high enrichment resulted in strong peak overlaps with IPA in the chromatogram up to retention times of approximately 13 minutes when using NT. Due to the less intense enrichment, hardly any peak overlaps occurred with SPME. The respective samples were kept refrigerated until analysis.

[0171] 4.1 Analysis of VOCs using HS-SPME-GC / MS

[0172] SPME combines sampling and analyte enrichment in a single step, allowing for direct transfer of analytes to a GC. The SPME method uses a coated fiber in a special field sampler. The coated fiber is exposed to the sample for a defined time, during which the analytes are bound either by adsorption or absorption, depending on the coating material. After extraction, the analytes are thermally desorbed from the fiber coating in the GC injector.

[0173] 4.1.1 Sample preparation

[0174] For analysis, a volume of approximately 5 mL, corresponding to 1–3 g of sample, was weighed into a 15 mL headspace vial. Prior to analysis, the sample was conditioned for 10 minutes at 40 °C with shaking. Immediately following, the volatiles were extracted from the headspace above the sample using SPME. The measurement conditions are as follows:

[0175] SPME phase: Carboxen / polydimethylsiloxane (PDMS), 75 pm (Supelco,

[0176] Sigma-Aldrich, Taufkirchen, Germany) SPME enrichment time: 30 min

[0177] Enrichment temperature: 40 °C

[0178] Desorption temperature: 290°C

[0179] Desorption time: 5 min

[0180] 4.1.2 Description of the GC / MS system

[0181] The measurements were performed on the following GC / MS system:

[0182] HP 6890N Gas Chromatograph (Agilent Technologies, Waldbronn)

[0183] Injector split / splitless injector; splitless mode (45 s), pressure surge (30 s)

[0184] Separation column VF-624ms, 30 m, ID 0.25 mm, film thickness 1.4 pm

[0185] Carrier gas helium

[0186] Detector HP 5973 Mass Selective Detector, scan mode: m / z 25 - 350

[0187] Data acquisition HP-ChemStation, version A.03.00

[0188] The identification of the individual substances was carried out using mass spectra databases (Me. Lafferty, 2000; Wallace, 2020 - Mass Spectra), retention indices (Wallace, 2020 - Retention indices) and, if available, by comparing the retention times with those of standard substances.

[0189] McLafferty, F. (2000): Wiley Registry of Mass Spectral Data, seventh ed., Wiley, New York.

[0190] Wallace, WE (2020): Mass Spectra / Retention Indices. NIST Chemistry WebBook, NIST Standard Reference Database Number 69. Eds. PJ Linstrom and WG Mallard, National Institute of Standards and Technology, Gaithersburg MD, 20899, https: / / doi.Org / 10.18434 / T4D303.

[0191] 4.1.3 Determination of the contents of the sample components

[0192] The concentrations of the identified sample components were determined semiquantitatively as toluene equivalents. For calibration, three aliquots of an isopropanol sample were spiked with various toluene concentrations. Subsequently, SPME enrichment and GC / MS analysis were performed as described in Sections 4.2.1 and 4.2.2. This resulted in a measurement range of 30 to 870 pg / L toluene. The calibration data are shown in the table under Section 4.2.3.

[0193] 4.2 VOC analysis using Needle Trap GC / MS The volatile components of the pomace samples were identified using Needle Trap GC / MS and their concentrations were expressed as toluene equivalents.

[0194] In order to analyze low concentrations of volatile organic compounds (VOCs) in various samples using GC / MS, sample enrichment must be performed prior to analysis. The needle trap technique was used for sample analysis. The needle trap is a micro-adsorption unit consisting of a 23-gauge cannula filled with a small amount (<1 mg) of highly enriching sorbent. To enrich the volatile substances, a defined volume of air from the headspace above the sample is drawn through the needle trap by a pump, retaining the aroma-active substances on the sorbent. The subsequent separation of the analytes from the sorption material takes place thermally in the GC injector.

[0195] 4.2.1 Sample enrichment:

[0196] For analysis, a volume of approximately 5 mL, corresponding to 1.5–3 g of sample, was weighed into a 15 mL headspace vial. Prior to analysis, the sample was conditioned for 15 minutes at 40 °C with shaking. Immediately following, the volatiles were extracted from the headspace above the sample using the needle trap technique.

[0197] Measurement conditions:

[0198] Needle Trap T enax TA / Carbopack X / Carboxen 1000 (PAS Technology Germany, Magdala)

[0199] Sample volume 20 mL

[0200] Flow rate 3 mL / min

[0201] Desorption temperature 280 °C

[0202] Desorption time 45 s

[0203] The measurements were carried out on the GC / MS system described in section 4.1.2.

[0204] The identification of the individual substances is carried out as described in section 4.1.3 using mass spectra databases, retention indices and, if available, by comparing the retention times with those of standard substances.

[0205] 4.2.2 Levels of aroma-active compounds: The levels of the identified sample components were determined semiquantitatively as toluene equivalents. For this purpose, it was assumed that the volatile components completely migrate from the sample into the headspace. For calibration, 2.5 pL of toluene was evaporated in a gas evaporator. This standard gas was diluted to produce the various calibration gas concentrations. Subsequently, enrichment and GC / MS analysis were carried out as described in section 4.2.1. The measurement range was 0.003 to 3.1 mg / m3. 3 or 0.01 to 25 pg / kg based on the sample weight. The calibration data are shown in the table under section 4.2.3.

[0206] 4.2.3 Toluene calibration data:

[0207] The method meets the calibration parameter requirements of DIN 32645 (2008) (Chemical Analysis - Limits of Detection, Detection, and Determination under Repeatability Conditions - Terms, Procedures, Evaluation. Beuth Verlag, Berlin). To determine the concentrations of the sample constituents, the peak areas measured by GC / MS were used, and the toluene equivalents were calculated based on the toluene calibration data. The different response factors of the substances were not taken into account.

[0208] Result: Analyzed levels of aroma-active substances

[0209] For comparison purposes, an "unwashed" pomace sample was analyzed under identical conditions. This sample was dried at 60 °C and then ground into particles with a grain size of less than 500 pm. This sample was therefore not subjected to a washing step with a water-alcohol solvent.

[0210] The analyzed levels of aroma-active substances for all samples tested are listed in the table below. The unit is "pg / kg toluene equivalents." - Value: 100 - 0.1 s -1

[0211] - Section duration: 120 s

[0212] - Temperature: 20 °C

[0213] Evaluation:

[0214] The viscosity (unit [mPas]) is read as follows: 4th section at = 50 s " 1

[0215] 6. Test method for determining moisture

[0216] Principle:

[0217] The moisture content of a sample is defined as the loss of mass after drying, determined under defined conditions. The moisture content of the sample is determined using infrared drying with the Sartorius MA-45 moisture analyzer (Sartorius, Göttingen, Germany).

[0218] Implementation:

[0219] Approximately 2.5 g of the powdered pomace is weighed into the Sartorius moisture analyzer. The device settings can be found in the corresponding factory measurement specifications. The samples should be at approximately room temperature for the analysis. The moisture content is automatically displayed by the device in percent [% M]. The dry matter content is automatically displayed by the device in percent [% S].

[0220] 7. Test method for determining color and brightness

[0221] Principle:

[0222] The color and brightness measurements are performed using 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 by its hue, brightness, and saturation. These three basic properties allow the color to be represented three-dimensionally:

[0223] The hues lie on the outer surface of the color body, the brightness changes along the vertical axis, and the saturation level runs horizontally. When using the L*a*b* measurement system (pronounced L-star, a-star, b-star), L* represents the brightness, while a* and b* indicate both the hue and saturation. a* and b* indicate the positions on two color axes, with a* representing the red-green axis and b* the blue-yellow axis. For the color measurement displays, the device converts the standard color values ​​into L*a*b* coordinates. Performing the measurement:

[0224] The sample is sprinkled onto a white sheet of paper and leveled with a glass stopper. For measurement, the chromameter's measuring head is placed directly on the sample and the trigger is pressed. Triplicate measurements are taken for each sample, and the average is calculated. The L*, a*, and b* values ​​are displayed by the instrument to two decimal places.

[0225] 8. Test method for determining the yield point (rotational measurement)

[0226] Measuring principle:

[0227] 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.

[0228] Shear stresses below the yield point cause only elastic deformation, which only results in yielding at shear stresses above the yield point. In this determination, this is measured by exceeding a specified minimum shear rate ?. According to the present method, the yield point T0[Pa] is at a shear rate > 0.1 s' 1 exceeded.

[0229] Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101)

[0230] Measuring system: Z3 DIN or CC25

[0231] Measuring cup: CC 27 P06 (ribbed measuring cup)

[0232] Number of measuring sections: 3

[0233] Measuring temperature: 20 °C

[0234] Measurement parameters:

[0235] 1st section (rest phase):

[0236] Section settings: - Default value: Shear stress [Pa]

[0237] - Value: 0 Pa constant

[0238] - Section duration: 180 s

[0239] - Temperature: 20 °C

[0240] Section 2 (Determination of the yield point after rotation measurement):

[0241] Section settings: - Default value: Shear stress [Pa] - Profile: Ramp log.

[0242] - Starting value: 0.1 Pa

[0243] - Final value: 80 Pa

[0244] - Section duration: 180 s

[0245] - Temperature: 20 °C

[0246] Evaluation:

[0247] The yield point T0 (unit [Pa]) is read in section 2 and is the shear stress (unit: [Pa]) at which the shear rate was last < 0.10 s' 1 amounts.

[0248] The yield point measured using the rotation method is also called the “yield point (rotation)”.

[0249] The yield point (rotation) was measured using a fiber suspension (simply stirring the fiber with a spoon = corresponds to a non-activated fiber) and is also referred to in the context of the invention as "yield point rotation II." The yield point was also measured using a fiber dispersion (stirred in under the influence of high shear forces; e.g., with Ultra Turrax = corresponds to an activated fiber) and is also referred to in the context of the invention as "yield point rotation I."

[0250] 9. Test method for determining the yield point (oscillation measurement)

[0251] Measuring principle:

[0252] 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.

[0253] Below the yield point, the substance behaves like an elastic solid, i.e. the elastic components (G') are higher than the viscous components (G"), while when the yield point is exceeded, the viscous components of the sample increase and the elastic components decrease.

[0254] By definition, the yield point is exceeded at the amplitude when there are equal amounts of viscous and elastic components, G' = G" (Cross Over), the associated shear stress is the corresponding measured value.

[0255] Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25

[0256] Measuring cup: CC 27 P06 (ribbed measuring cup)

[0257] Measurement parameters:

[0258] Section settings: - Amplitude settings: Deformation

[0259] - Profile: Ramp log.

[0260] - Value: 0.01 - 1000%

[0261] - Frequency: 1.0 Hz

[0262] - Temperature: 20 °C

[0263] Evaluation:

[0264] Using the rheometer software Rheoplus, the shear stress at the crossover is evaluated after exceeding the linear-viscoelastic range.

[0265] The yield point measured using the oscillation method is also called “yield point cross over”.

[0266] The yield point crossover 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 in the context of the invention as "yield point crossover II." The yield point was also measured using a fiber dispersion (stirred in under the influence of high shear forces; e.g., with Ultra Turrax = corresponds to an activated fiber) and is also referred to in the context of the invention as "yield point crossover I."

[0267] Measurement results and their meaning:

[0268] By comparing the yield point of the inventive fiber suspension stirred with a spoon (corresponding to a non-activated fiber) with the inventive fiber dispersion stirred with high shear forces, e.g., Ultra Turrax (corresponding to an activated fiber), a statement can be made about the benefit / necessity of activation. The measurement results are summarized in the following table. As expected, the yield point increases in each case through shear activation in the dispersion. Due to the relatively low yield point of the fiber suspension with T0II = 0.7 Pa, activation of the fiber is necessary for the full implementation of the fiber properties in order to achieve the desired creamy texture.

[0269] 10. Test method for determining the dynamic Weissenberg number

[0270] Measurement principle and significance of the dynamic Weissenberg number:

[0271] The dynamic Weissenberg number W (Windhab E, Maier T, Lebensmitteltechnik 1990, 44: 185f) is a derived quantity in which the elastic components (G') determined in the oscillation test in the linear viscoelastic range are related to the viscous components (G"):

[0272] The dynamic Weissenberg number provides a value that correlates particularly well with the sensory perception of consistency and can be considered relatively independent of the absolute firmness of the sample.

[0273] A high W value means that the fibers have a predominantly elastic structure, while a low W value indicates structures with significantly viscous components. The creamy texture typical of fibers is achieved when the W values ​​are in the range of approximately 6-8; at lower values, the sample is assessed as watery (less thickened).

[0274] Materials and methods:

[0275] Measuring device: Rheometer Physica MCR series, e.g. MCR 301, MCR 101

[0276] Measuring system: Z3 DIN or CC25

[0277] Measuring cup: CC 27 P06 (ribbed measuring cup)

[0278] Measurement parameters:

[0279] Section settings: - Amplitude settings: Deformation

[0280] - Profile: Ramp log

[0281] - Value: 0.01 - 1000 % - Frequency: 1 .0 Hz

[0282] - Temperature: 20 °C

[0283] Evaluation:

[0284] The phase shift angle δ is read in the linear-viscoelastic range. The dynamic Weissenberg number W is then calculated using the following formula:

[0285] W = — tan 8

[0286] Measurement results and their meaning:

[0287] If one considers the dynamic Weissenberg number W for the fiber suspension according to the invention stirred with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention stirred with high shear forces, e.g. Ultra Turrax (corresponding to an activated fiber), one can make a statement about the texture and also about the need for activation. The measurement results are summarized in the following table. The citrus fiber according to the invention, with W values ​​of 8.6 in the suspension and 8.8 for the dispersion, is in the ideal range and thus has an optimal texture. In both cases, it has a creamy texture. The results for the dynamic Weissenberg number show that activation of the fiber is not absolutely necessary in view of the desired creamy texture.

[0288] 11. Test method for determining strength

[0289] Implementation:

[0290] Place 150 ml of distilled water in a beaker. Then, using a spoon, stir 6.0 g of citrus fiber into the water until lump-free. This fiber-water mixture is allowed to stand for 20 minutes to swell. Transfer the suspension to a 90 mm diameter container. The strength is then measured using the following method.

[0291] Measuring device: Texture Analyzer TA-XT 2 (Stable Micro Systems, Godaiming, UK)

[0292] Test method / option: Measurement of force in compression direction / simple test

[0293] Parameter:

[0294] - Test speed: 1.0 mm / s

[0295] - Travel: 15.0 mm / s

[0296] Measuring tool: P / 50

[0297] According to the present method, the strength corresponds to the force required by the measuring body to penetrate 10 mm into the suspension. This force is read from the force-time diagram. It should be noted that, historically, the unit of strength measurement has been grams (g).

[0298] 12. Test method for determining the degree of esterification

[0299] This method corresponds to the method published by the JECFA (Joint FAO / WHO Expert Committee on Food Additives). Unlike the JECFA method, the deashed pectin is not dissolved in cold water, but heated. Isopropanol is used as the alcohol instead of ethanol.

[0300] 13. Test method for determining fiber content

[0301] This method is essentially identical to the method published by the AOAC (Official Method 991.43: Total, Soluble and Insoluble Dietary Fiber in Foods; Enzymatic-Gravimetric Method, MES-TRIS Buffer, First Action 1991, Final Action 1994). In this case, isopropyl alcohol was used instead of ethanol.

[0302] 14. Test method for the determination of water-soluble pectin in fiber-containing samples

[0303] Principle:

[0304] Through aqueous extraction, the pectin contained in fiber-containing samples is transferred to the liquid phase. By adding alcohol, the pectin is precipitated from the extract as an alcohol-insoluble substance (AIS).

[0305] Extraction: Weigh 10.0 g of the sample to be tested into a glass dish. Add 390 g of boiling distilled water to a beaker, and stir the previously weighed sample for 1 minute at the highest speed using an Ultra-Turrax.

[0306] The sample suspension, cooled to room temperature, is divided into four 150 ml centrifuge beakers and centrifuged for 10 min at 4000 x g. The supernatant is collected. The sediment from each beaker is resuspended with 50 g of distilled water and centrifuged again for 10 min at 4000 x g. The supernatant is collected, and the sediment is discarded.

[0307] The combined centrifuges are placed in approximately 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After 1 / 2 hour, the AIS is filtered through a filter cloth and manually pressed. The AIS is then placed in approximately 3 l of isopropanol (98%) in the filter cloth and loosened manually while wearing gloves.

[0308] The pressing process is repeated, the AIS is quantitatively removed from the filter cloth, loosened and dried at 60 °C for 1 hour in a drying cabinet.

[0309] The pressed, dried substance is weighed to 0.1 g to calculate the alcohol-insoluble substance (AIS).

[0310] Calculation:

[0311] The calculation of the water-soluble pectin based on the fiber-containing sample is carried out using the following formula, where the water-soluble pectin is obtained as alcohol-insoluble substance (AIS): AIS [al x 100 scale in g

[0312] 15. Preparation of a 2.5 wt% pomace or fiber dispersion

[0313] Recipe:

[0314] 2.50 g fiber or pomace

[0315] 97.5 g demineralized water (room temperature) Littering time: 15 seconds

[0316] The required amount of water (room temperature) is placed in a 250 ml beaker. The precisely weighed amount of fiber or pomace is slowly sprinkled directly into the agitator's suction while the stirrer (Ultra Turrax) is running at 8000 rpm (speed 1). The sprinkling time depends on the amount of fiber or pomace; it should last 15 seconds per 2.5 g of sample. The dispersion is then stirred for exactly 60 seconds at 8000 rpm (speed 1). If the sample is to be used to determine viscosity, yield point I (rotation), yield point I (crossover), or dynamic Weissenberg number, it is placed in a temperature-controlled water bath at 20°C.

[0317] For measuring viscosity or for measuring the yield point I (rotation), the yield point

[0318] For the measurement of the dynamic Weissenberg number (Crossover) or the dynamic Weissenberg number, the sample is carefully poured into the rheometer's measuring system after exactly 1 hour and the respective measurement is started. If the sample settles, it is gently stirred with a spoon immediately before filling.

[0319] 16. Preparation of a 2.5 wt% fiber suspension

[0320] Recipe:

[0321] 2.50 g fiber or pomace

[0322] 97.5 g demineralized water (room temperature)

[0323] The appropriate amount of water (room temperature) is placed in a 250 ml beaker. The precisely weighed amount of fiber or pomace is slowly added while stirring continuously with a plastic spoon. The suspension is then stirred until all fibers or the entire pomace are wetted with water. If the sample is to be used for determining the viscosity or yield point,

[0324] II (rotation), the yield point II (cross over) or to determine the dynamic Weissenberg number, it is placed in a temperate water bath at 20°C.

[0325] To measure viscosity, yield point II (rotation), yield point II (crossover), or dynamic Weissenberg number, the sample is carefully poured into the rheometer's measuring system after exactly 1 hour and the respective measurement is started. If the sample settles, it is gently stirred with a spoon immediately before filling.

[0326] List of reference symbols:

[0327] 10 Citrus pomace 20 optional wind sifting of the pomace

[0328] 30 1. Washing with solvent

[0329] 40 Separation using a decanter

[0330] 50 2. Washing with solvent 60 Separation using a decanter

[0331] 70 Fluid bed drying

[0332] 80 grinding

[0333] 90 powdered citrus pomace according to the invention

Claims

Patent claims 1. Powdered pomace produced from a pomace raw material, characterized in that the powdered pomace has a moisture content of less than 15 wt.% and a viscosity of less than 50 mPas, wherein the powdered pomace is dispersed in water as a 2.5 wt.% dispersion and the viscosity is determined at a shear rate of 50 s' 1 measured at 20°C.

2. Powdered pomace according to claim 1, characterized in that the pomace raw material is selected from the group consisting of a processing residue of citrus fruit, apple, tomato, pear, plum, vegetables and cereals, wherein the vegetable is preferably carrot or sugar beet.

3. Powdered pomace according to claim 2, characterized in that the pomace raw material is selected from the group consisting of citrus peel, citrus albedo, citrus flavedo, citrus vesicle, citrus membrane and citrus pomace, and is particularly preferably citrus albedo.

4. Powdered pomace according to claims 1 to 3, characterized in that the powdered pomace has a moisture content of less than 12% by weight, preferably less than 10% by weight and particularly preferably between 5 and 10% by weight.

5. Powdered pomace according to one of the preceding claims, characterized in that in the powdered pomace at least 90 wt.% of the particles are smaller than 400 pm, preferably smaller than 300 pm and particularly preferably at least smaller than 250 pm.

6. Powdered pomace according to one of the preceding claims, characterized in that the powdered pomace has a water binding capacity of less than 15 g / g, preferably less than 12 g / g and particularly preferably 10 g / g or less.

7. Powdered pomace according to one of the preceding claims, characterized in that the powdered pomace has a viscosity of less than 40 mPas, preferably less than 30 mPas and particularly preferably less than 20 mPas, wherein the powdered pomace is dissolved in water as a 2.5 wt.% dispersion and the viscosity is adjusted at a shear rate of 50 s' 1 measured at 20°C.

8. Powdered pomace according to one of the preceding claims, characterized in that the powdered pomace has a brightness value of L* > 60, preferably L* > 65 and particularly preferably L* > 70, and in the case of an albedo citrus pomace has a brightness value of L* > 70, preferably L* > 75 and particularly preferably L* > 80.

9. Powdered pomace according to one of the preceding claims, characterized in that the powdered pomace has a total content of sensory active substances of less than 1500 pg / kg toluene equivalents, wherein preferably: (a) the total content of aldehydes is less than 500 pg / kg toluene equivalents, preferably less than 100 pg / kg toluene equivalents, more preferably less than 50 pg / kg toluene equivalents and especially preferably less than 25 pg / kg toluene equivalents; (b) the total content of carboxylic acids is less than 500 pg / kg toluene equivalents, preferably less than 100 pg / kg toluene equivalents, particularly preferably less than 50 pg / kg toluene equivalents, and especially preferably less than 10 pg / kg toluene equivalents; and (c) the total content of terpenes is less than 500 pg / kg toluene equivalents, preferably less than 100 pg / kg toluene equivalents, more preferably less than 50 pg / kg toluene equivalents and especially preferably less than 25 pg / kg toluene equivalents.

10. A process for producing a powdered pomace according to any one of the preceding claims, comprising the following steps: (a) providing a pomace raw material; (b) washing the pomace raw material from step (a) at least twice with a solvent containing an organic, water-miscible solvent and subsequently separating the washed pomace raw material from the solvent; (c) drying the washed pomace raw material from step (b) at a maximum temperature of 120 °C; (d) crushing the washed and dried pomace raw material from step (c) to obtain the powdered pomace.

11. The method according to claim 10, characterized in that the pomace raw material provided in step (a) is selected from the group consisting of a processing residue of citrus fruit, apple, tomato, pear, plum, vegetables, and cereals, wherein the vegetable is preferably carrot or sugar beet.

12. The method according to claim 11, characterized in that the pomace raw material provided in step (a) is selected from the group consisting of citrus peel, citrus albedo, citrus flavedo, citrus vesicle, citrus membrane and citrus pomace, and is particularly preferably citrus albedo.

13. The method according to claim 12, characterized in that the citrus albedo provided in step (a) is separated from a dry raw pomace by air sifting, preferably sieving off any entrained dust and / or separating off any dark-colored components present by means of a color sorter.

14. The process according to claim 10 to 13, characterized in that in step (b) the organic, water-miscible solvent is selected from the group consisting of alcohol, ketone and ether, preferably an alcohol and particularly preferably selected from the group consisting of ethanol, methanol and isopropanol.

15. The process according to any one of claims 10 to 14, characterized in that the solvent contains, in addition to the organic, water-miscible solvent, additionally water, the weight fraction of water in the solvent preferably being between 10 and 40 wt.%.

16. The method according to claim 15, characterized in that during the at least two washing steps, the proportion of the water-miscible organic solvent in the aqueous solvent increases with each washing step, preferably being between 60 and 70 vol.% in the first washing step, between 70 and 85 vol.% in the second washing step and between 80 and 90 vol.% in an optional third washing step.

17. The method according to any one of claims 10 to 16, characterized in that the separation in step (b) is carried out such that the separated, washed pomace has a dry matter content of > 30 wt.%, preferably > 35 wt.%, particularly preferably > 40 wt.% and especially preferably > 45 wt.%.

18. Use of a powdered pomace as a standardizing agent for a hydrocolloid, preferably using a powdered pomace according to any one of claims 1 to 10.

19. Use according to claim 18, characterized in that the hydrocolloid is selected from the group consisting of functional fruit fiber, pectin, starch, modified starch, cellulose, cellulose derivative, gum arabic, ghatti gum, guar gum, galactomannan, carubin, konjac, agar, lichenin, carrageenan, treated euchema algae (semi-refined carrageenan), alginate, inulin, furcelleran, larch gum, tragacanth, pseudotragacanth, karaya, gutira gum, gelatin, caseinate, whey protein, gluten, xanthan gum, dextran, gellan gum, scleroglucan, curdlan gum, pullulan, and chitin, wherein the hydrocolloid is preferably a functional fruit fiber or a pectin.

20. Use according to claim 19, characterized in that the functional fruit fiber is an activatable, deesterified, pectin-converted fruit fiber and preferably an activatable, deesterified, pectin-converted citrus fiber or an activatable, deesterified, pectin-converted apple fiber.

21. Use according to claim 20, characterized in that the activatable, deesterified, pectin-converted citrus fiber has one or more of the following properties: a. a yield point, measured by rotation in a 2.5 wt.% fiber suspension in demineralized water, of greater than 0.1 Pa, advantageously greater than 0.6 Pa, and particularly advantageously greater than 1.0 Pa; b. a yield point determined by oscillation measurement at G' = G" in a 2.5 wt.% fiber suspension in demineralized water of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa; c. a yield point determined by rotation measurement in a 2.5 wt.% fiber dispersion in demineralized water of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa; d. a yield point determined by oscillation measurement at G' = G" in a 2.5 wt.% fiber dispersion in demineralized water of greater than 1.0 Pa. advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa; e. a dynamic Weissenberg number in a 2.5 wt.% fiber suspension in demineralized water of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0; f. a dynamic Weissenberg number in a 2.5 wt.% fiber dispersion in demineralized water of greater than 6.0, advantageously greater than 7.0 and particularly advantageously greater than 8.5; g. a strength in a 4 wt.% aqueous suspension of greater than 100 g, preferably greater than 125 g and particularly preferably greater than 150 g; h. has a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, wherein the activatable, deesterified, pectin-converted citrus fiber is dispersed in water as a 2.5 wt% dispersion and the viscosity is determined at a shear rate of 50 s' 1at 20°C according to test method 5 described in the embodiments; i. a water binding capacity of more than 22 g / g, preferably more than 24 g / g, particularly preferably more than 26 g / g; j. a moisture content of less than 15 wt.%, preferably less than 10 wt.% and particularly preferably less than 8 wt.%; k. in 1.0 wt.% aqueous suspension a pH of 3.0 to 7.0 and preferably 4.0 to 6.0; l. a grain size in which at least 90 wt.% of the particles are smaller than 450 pm, preferably at least 90 wt.% of the particles are smaller than 350 pm and particularly preferably at least 90 wt.% of the particles are smaller than 250 pm; m. a brightness value L*> 84, preferably L*> 86, and particularly preferably L*> 88, determined by test method 7 described in the working examples; n. a fiber content of the activatable, deesterified, pectin-converted citrus fibers of 80 to 95 wt.%; o.a water-soluble pectin content of 10 wt% to 35 wt% and particularly preferably of 15 to 30 wt%.

22. Use according to claim 20, characterized in that the activatable, deesterified, pectin-converted apple fiber has one or more of the following properties: a. a yield point measured by rotation in a 2.5 wt.% fiber suspension in demineralized water of greater than 0.1 Pa, advantageously greater than 0.6 Pa and particularly advantageously greater than 1.0 Pa; b. a yield point by means of oscillation measurement at G' = G" in a 2.5 wt. % fiber suspension in demineralized water of greater than 0.1 Pa, advantageously greater than 0.4 Pa and particularly advantageously greater than 0.6 Pa; c. a yield point by means of rotation measurement in a 2.5 wt. % fiber dispersion in demineralized water of greater than 1.0 Pa, advantageously greater than 3.5 Pa and particularly advantageously greater than 5.5 Pa; d. a yield point by means of oscillation measurement at G' = G" in a 2.5 wt. % fiber dispersion in demineralized water of greater than 1.0 Pa, advantageously greater than 4.0 Pa and particularly advantageously greater than 6.0 Pa; e. a dynamic Weissenberg number in a 2.5 wt.% fiber suspension in demineralized water of greater than 5.5, advantageously greater than 6.5 and particularly advantageously greater than 8.0; f. a dynamic Weissenberg number in a 2.5 wt. % fiber dispersion in demineralized water of greater than 6.0, advantageously greater than 7.0 and particularly advantageously greater than 8.5; g. a strength in a 4 wt. % aqueous suspension of greater than 100 g, preferably greater than 125 g and particularly preferably greater than 150 g; h. a viscosity of greater than 300 mPas, preferably greater than 400 mPas, and particularly preferably greater than 500 mPas, wherein the activatable, deesterified, pectin-converted apple fiber is dispersed in water as a 2.5 wt. % dispersion and the viscosity is determined at a shear rate of 50 s'. 1at 20°C according to test method 5 described in the embodiments; i. a water binding capacity of more than 22 g / g, preferably more than 24 g / g, particularly preferably more than 26 g / g; j. a moisture content of less than 15 wt.%, preferably less than 10 wt.% and particularly preferably less than 8 wt.%; k. in 1.0 wt.% aqueous suspension has a pH of 3.0 to 7.0 and preferably 4.0 to 6.0; l. a grain size in which at least 90 wt.% of the particles are smaller than 450 pm, preferably at least 90 wt.% of the particles are smaller than 350 pm and particularly preferably at least 90 wt.% of the particles are smaller than 250 pm; m. a brightness value L* > 60, preferably L* > 61 and particularly preferably L* > 62, determined by test method 7 described in the working examples; n. a fiber content of the activatable, deesterified, pectin-converted apple fiber of 80 to 95 wt.%; o. a water-soluble pectin content of 5 wt.% to 22 wt.% and particularly preferably of 8 to 15 wt.%.

23. A powdered mixture comprising a hydrocolloid and a powdered pomace as a standardizing agent, wherein preferably the powdered pomace is a powdered pomace according to one of claims 1 to 10, and / or the hydrocolloid is a hydrocolloid according to one of claims 20 to 22.

24. Powdered mixture according to claim 23, characterized in that the powdered pomace is contained in a weight proportion of 5 to 60 wt.%, preferably 10 to 50 wt.%, particularly preferably 15 to 40 wt.% and especially preferably 20 to 30 wt.%, based on the total weight.

25. Powdered mixture according to claim 23 or 24, characterized in that the powdered mixture additionally contains a standardizing agent selected from the group consisting of sugar alcohols such as sorbitol or xylitol, monosaccharides such as dextrose, disaccharides such as sucrose, maltodextrin and oligofructose, wherein the additional standardizing agent is preferably dextrose or sucrose.

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