Sugar beet pulp with improved water holding capacity

Abstract

The present invention relates to sugar beet pulp capable of absorbing and / or retaining an amount of water at least 14 times the dry weight of the sugar beet pulp. The present invention relates to a method for improving the water absorption and / or water retention capacity of sugar beet pulp, comprising the steps of: (a) providing sugar beet material; (b) optionally extracting monosaccharides and disaccharides from the sugar beet material provided in step (a) at a temperature below 75°C to provide spent sugar beet pulp; (c) subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to a heating step at a temperature of at least 85°C to obtain sugar beet pulp having improved water absorption and / or water retention capacity; (d) optionally removing mono- and disaccharides from the sugar beet pulp obtained in step (c).

Description

[Technical field]

[0001] FIELD OF THEINVENTION The present invention relates to a method for treating sugar beet pulp to improve its water absorption and / or water retention capacity and to sugar beet pulp with improved water absorption and / or water retention capacity. The present invention further relates to sugar beet pulp with improved water absorption and / or water retention capacity obtained or obtainable by said method, to a food product comprising sugar beet pulp and to the use of sugar beet pulp as a food product or as a carrier for further food grade ingredients. The present invention further relates to a method for loading sugar beet pulp with further food grade ingredients, to a product obtained thereby and to a food product consisting of or comprising a product obtained thereby. Furthermore, the present invention relates to the use of sugar beet pulp or sugar beet pulp loaded with further food grade ingredients as a texturizer in a food product, as a moisture retaining agent in a food product, as a water absorbing agent in a food product and as a fat replacer in a food product. [Background technology]

[0002] 2. Background of the Invention The production of sugar and related products (such as syrup, thick juice and molasses) from sugar beets usually involves a number of process steps. In a first step, the sugar beet is washed and sliced ​​into so-called "cossettes". The sugar beet cossettes are subjected to thermal cell disintegration and extraction in an extraction or diffusion device. In said device, sucrose together with other water-soluble components is extracted from the heat-treated sugar beet cossettes by a hot aqueous diffusion process, obtaining the so-called "raw juice" or "diffusion juice". Such a technique requires long exposure (typically 30 to 180 min) of the sugar beet cossettes to high temperatures (typically 65-75°C). This heat treatment results in the denaturation of the cell membranes and partial destruction of the cell wall structure. Apart from the raw juice, the hot aqueous diffusion process results in a residue called (spent or spent) sugar beet pulp. This residue comprises the fibrous remainder of the sugar beet after the extraction of sucrose and other water-soluble components.

[0003] Sugar beet pulp does not find many industrial uses apart from its use as animal feed and in the production of biogas.

[0004] Globally, increasing food consumption, especially meat and fish consumption, is closely linked to long-term sustainability issues and is putting increasing pressure on scarce resources. Thus, considerable research effort is being put into the development of new food products, especially substitutes or replacements for meat and fish.

[0005] In this regard, it would be desirable to be able to upgrade (bulky) side streams from industrial processes into foods or food ingredients in an efficient manner. Food or feed ingredients based on sugar beet pulp have already been proposed.

[0006] Unipektin AG offers Vidofibres® BF (April 2021) produced from 100% natural sugar beet pulp after sugar extraction from the plant species "Beta vulgaris" (sugar beet). The production involves subjecting spent sugar beet pulp to washing, pressing, drying, grinding, sieving and standardization. Depending on the quality, Vidofibres® BF will have a water-binding capacity of up to 13.5 g water / g fiber. Vidofibres® BF is offered as a multifunctional dietary food ingredient providing dietary fiber content, moisture retention and texture to a variety of foods.

[0007] GB 2439909A and GB 23413073A disclose molasses-free sugar beet pulp with a cell matrix that has been broken and / or adapted by a preconditioning process, which involves steaming the sugar beet pulp at a temperature below 80°C to allow the ingress of water molecules, thereby moistening the sugar beet pulp, then subjecting the moist pulp to infrared radiation, resulting in rapid heating of the moist pulp and substantially drying it, and finally rolling the substantially dried pulp to produce flakes. This preconditioning process is intended to reduce the rehydration / soaking time required before the product is fed to ruminants and non-ruminants. Product catalogue Speedi-Beet-Quick Soaking Beet Pulp Flakes for Horses & Ponies from British Horse Feeds, accessible via www.britishhorsefeeds.com (16 March 2022), refers to UK Patent No. 2439909A and describes the product as retaining five times its own weight in water for rapid rehydration. Summary of the Invention [Problem to be solved by the invention]

[0008] It is an object of the present invention to provide new food products and food ingredients based on sugar beet, in particular based on spent sugar beet pulp.

[0009] It is a further object of the present invention to provide sugar beet pulp having improved water absorption and / or water retention capacity.

[0010] Another object of the present invention is to provide a process for preparing sugar beet pulp having improved water absorption and / or water retention capacity in an industrially feasible manner.

[0011] Yet another object of the present invention is to provide novel sugar beet based food products or sugar beet based food ingredients rich in protein that can be used in or as meat and / or fish substitutes or replacements or hybrid meat and / or hybrid fish food products. [Means for solving the problem]

[0012] Summary of the Invention The inventors have unexpectedly found that these objectives can be met by subjecting the sugar beet material to a heating step at a temperature of at least 85° C., and preferably also to a freeze / thaw step. The sugar beet material subjected to this treatment is capable of absorbing and / or retaining an amount of water of at least 14 times its dry weight. The inventors have established that it is possible to obtain sugar beet pulp particles having a relatively large median particle size while at the same time having a high water holding and / or water absorbing capacity.

[0013] Thus, in a first aspect, the present invention provides sugar beet pulp capable of absorbing and / or retaining at least 14 times the amount of water as the dry matter of the sugar beet pulp.

[0014] In a second aspect, the present invention relates to a method for improving the water absorption and / or water retention capacity of sugar beet pulp, comprising the steps of: (a) providing sugar beet material; (b) optionally extracting monosaccharides and disaccharides from the sugar beet material provided in step (a) at a temperature below 75°C to provide spent sugar beet pulp; (c) subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 85°C to obtain sugar beet pulp with improved water absorption and / or water retention capacity; (d) optionally removing mono- and disaccharides from the sugar beet pulp obtained in step (c).

[0015] In a third aspect, the present invention provides sugar beet pulp capable of absorbing and / or retaining an amount of water of at least 14 times the dry weight of the sugar beet pulp, obtained or obtainable by a process according to the second aspect.

[0016] The inventors have unexpectedly found that the sugar beet pulp according to the first or third aspect, due to its increased water absorption and retention capacity, can be loaded with further food grade ingredients, in particular soluble proteins, up to high loadings, e.g. up to 70% protein by weight on dry matter.

[0017] The present invention therefore also provides in a fourth aspect a method of loading sugar beet pulp according to the first or third aspect with a further food grade ingredient, the method comprising the steps of: (i) providing sugar beet pulp according to the first or third aspect; (ii) providing further food grade ingredients, preferably selected from the group consisting of proteins, salts, flavors, colors, and preservatives; (iii) adding, preferably followed by mixing, further food grade ingredients provided in step (ii) to the sugar beet pulp provided in step (i); (iv) contacting the sugar beet pulp in the mixture provided in step (iii) with additional food grade ingredients to load the sugar beet pulp with the additional food grade ingredients.

[0018] Furthermore, the present invention provides in a fifth aspect sugar beet pulp loaded with further food grade ingredients, preferably loaded with protein, obtainable or obtainable by the process of the fourth aspect.

[0019] A sixth aspect relates to a food product comprising sugar beet pulp according to the first or third aspect, or comprising or consisting of sugar beet pulp loaded with further food grade ingredients according to the fifth aspect.

[0020] In a seventh aspect, the present invention provides the use of sugar beet pulp according to the first or third aspect in a food product or as a carrier for further food grade ingredients.

[0021] In an eighth aspect, the present invention relates to a process for the preparation of sugar beet pulp according to the first or third aspect, or sugar beet pulp loaded with further food grade ingredients according to the fifth aspect, (a) As a texturizer in foods, (b) As a moisture retaining agent in foods; (c) as a water absorbent in food products; (d) As a fat substitute in food; or (e) The use of a combination of two or more of (a) to (d).

[0022] definition The term "water holding capacity" as used herein relates to the maximum amount of water in the sugar beet pulp according to the invention based on the dry matter content of the sugar beet pulp, i.e. the maximum amount of water in the treated sugar beet pulp divided by the corresponding amount of dry matter of the treated sugar beet pulp. The "dry matter content" of the sugar beet pulp is the portion of the sugar beet pulp other than water.

[0023] The term "spent sugar beet pulp" as used herein is considered interchangeable with "expended sugar beet pulp" as used in the art, which relates to sugar beet pulp material, typically in the form of a cosette, that has been subjected to at least sucrose extraction at a temperature of 65-75°C and a residence time of 30-180 minutes.

[0024] The term "rich in protein" as used in relation to the present invention means that the protein-loaded sugar beet pulp has a higher percentage by weight of protein after loading than before loading. The percentage by weight of protein after loading is based on the protein already present and specific to the sugar beet pulp before loading and based on the protein loaded into the sugar beet pulp. Therefore, in relation to the present invention, the expressions "loaded with protein" and "rich in protein" are considered interchangeable.

[0025] The term "soluble protein" as used herein refers to a protein that (still) has a high level of water solubility. The term "soluble protein" as used herein is considered to be similar to the terms "technofunctional protein", "(substantially) native protein" and "(substantially) non-denatured protein" as used herein. In the context of the present invention, a protein is considered soluble if it has a water solubility of at least 20%, preferably at least 50%, more preferably at least 70% at pH=7.0 and T=20°C, as measured according to the analytical protocol defined in the experimental section. Some proteins have very limited solubility at pH=7.0 and T=20°C, but have considerable solubility at pH=3.0 and T=20°C. In the context of the present invention, a protein is also considered soluble if it has a water solubility of at least 20%, preferably at least 50%, more preferably at least 70% at pH=3.0 and T=20°C, as measured according to the analytical protocol defined in the experimental section.

[0026] The term "immobilization" as used herein refers to a process in which a soluble, i.e. mobile, protein is treated, for example, with heat, a change in pH, a change in pH relative to the isoelectric point, or a combination thereof, causing precipitation, denaturation, and / or coagulation of the protein.

[0027] The term "denaturation" refers to the loss of native conformation and biological activity of a protein. Denatured proteins have reduced aqueous solubility and may therefore precipitate from aqueous solutions. Denaturation can be induced using physical methods such as heating or repeated freezing and thawing, or using chemical agents such as strong acids or bases, i.e., extreme pH conditions. Depending on the conditions, denaturation and the corresponding decrease in aqueous solubility can be reversible or irreversible.

[0028] Denaturation is the first step in coagulation. The term "coagulation" refers to the solidification of proteins, i.e. the formation of insoluble aggregates caused by physical and / or chemical factors that lead to denaturation and precipitation. Again, depending on the conditions, coagulation may be reversible or irreversible.

[0029] The term "precipitation" as used herein relates to the process of separation of proteins from an aqueous solution. Apart from precipitation by denaturation as described above, proteins can also be precipitated, typically by electrostatic repulsion and removal of the hydration shell. An example is the precipitation of proteins at their isoelectric point, also called "flocculation", by adjusting the pH. Flocculation is typically a reversible process. However, flocculated proteins may then be treated with heat, which irreversibly deteriorates the techno-functional properties of the protein, such as its aqueous solubility. Precipitation by dehydration can be induced, for example, using alcohols. Furthermore, precipitation of proteins can be induced using certain salts.

[0030] The term "food grade ingredient" as used herein refers to an ingredient that is non-toxic and safe for human consumption.

[0031] The term "hybrid meat and / or hybrid fish food product" as used herein relates to a food product which comprises meat or fish and further comprises plant-derived ingredients such as vegetables, vegetable proteins, mushrooms or seeds.

[0032] As used throughout this specification and the appended sections / claims, the words "comprise" and "include" as well as variations such as "comprises," "comprising," "includes," and "including" are to be construed as inclusive. These words are intended to convey that other elements or integers not specifically mentioned may be included where the context permits, unless otherwise expressly stated.

[0033] As used herein, the articles "a" and "an" refer to one or to more than one (i.e., one or at least one) of the grammatical object of the article. By way of example, "an element" may mean one element or more than one element, unless otherwise specified. [Brief description of the drawings]

[0034] BRIEF DESCRIPTION OF THE DRAWINGS [Figure 1a] An experimental setup for measuring the average firmness (or hardness or toughness) of samples of sugar beet material is presented. [Figure 1b] FIG. 1a shows the positioning of the sample within the experimental setup. [Figure 2a] FIG. 1 shows images taken by confocal scanning laser microscope of sugar beet pulp loaded with whey protein of Example 4 using wet protein loading followed by immobilization using thermal coagulation. [Figure 2b]A copy of Figure 2a, where the colors have been slightly changed to highlight the immobilized whey proteins in the sugar beet pulp matrix. The white areas in Figure 2b correspond to the whey proteins, the grey areas to the sugar beet pulp matrix, and the black areas to the background. [Figure 3a] FIG. 1 shows images taken by confocal scanning laser microscope of sugar beet pulp loaded with whey protein of Example 4 using dry protein loading followed by immobilization using thermal coagulation. [Figure 3b] A copy of Figure 3a, where the colors have been slightly changed to highlight the immobilized whey proteins in the sugar beet pulp matrix. The white areas in Figure 3b correspond to the whey proteins, the grey areas to the sugar beet pulp matrix, and the black areas to the background. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0035] Detailed Description Sugar Beet Pulp A first aspect of the present invention relates to sugar beet pulp capable of absorbing and / or retaining an amount of water that is at least 14 times the dry weight of the sugar beet pulp.

[0036] The first aspect covers sugar beet pulp with improved water absorption and / or water retention capacity, regardless of whether the maximum water retention capacity of the sugar beet pulp is actually realized. As will be understood by those skilled in the art, sugar beet pulp can only absorb water if it is not already fully hydrated. Sugar beet pulp according to the first aspect, having a moisture content of about 97% by weight, is fully hydrated and has already absorbed the maximum amount of water. Sugar beet pulp according to the first aspect can only absorb water up to the full hydration state if it is first dried and then rehydrated.

[0037] As will be appreciated by those skilled in the art, the phrase "capable of holding an amount of water that is at least..." is synonymous with "having a water retention capacity of at least...". Similarly, the phrase "capable of absorbing an amount of water that is at least..." is synonymous with "having a water absorption capacity of at least...". Water absorption and retention capacities are determined using the analytical protocols defined in the Experimental Section.

[0038] In preferred embodiments, the sugar beet pulp is capable of absorbing and / or retaining an amount of water that is at least 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 times the dry weight of the sugar beet pulp.

[0039] In an embodiment, the sugar beet pulp is capable of absorbing and / or retaining an amount of water that is 14 to 33 times the dry weight of the sugar beet pulp, such as 14 to 28 times, 14 to 26 times, 14 to 24 times, 14 to 22 times, or 14 to 20 times the dry weight of the sugar beet pulp.

[0040] In other embodiments, the sugar beet pulp is capable of absorbing and / or retaining an amount of water that is 15 to 33 times the dry weight of the sugar beet pulp, such as 17 to 33 times, 19 to 33 times, 20 to 33 times, 21 to 33 times, or 22 to 33 times the dry weight of the sugar beet pulp.

[0041] In a preferred embodiment, the sugar beet pulp according to the first aspect has a moisture content of 3 to 97% by weight, based on the weight of the sugar beet pulp.

[0042] In another preferred embodiment, the sugar beet pulp according to the first aspect has a moisture content of 3 to 20% by weight, more preferably 4 to 18% by weight, even more preferably 5 to 10% by weight (e.g. 7% by weight), based on the weight of the sugar beet pulp.

[0043] In one highly preferred embodiment, the sugar beet pulp according to the first aspect has a moisture content of 60-97% by weight, more preferably a moisture content of 70-97% by weight (such as 78-97% by weight, 80-97% by weight, 82-97% by weight, 85-97% by weight, 88-97% by weight or 90-97% by weight), based on the weight of the sugar beet pulp.

[0044] In another preferred embodiment, the sugar beet pulp according to the first aspect has a water activity (AW) of 0.10 to 0.80, more preferably 0.20 to 0.76, even more preferably 0.30 to 0.60, measured at 25° C. using a Lab Master-aw neo water activity measuring device (Novasina AG).

[0045] In a preferred embodiment, the sugar beet pulp according to the first aspect comprises at least 20% by weight of pectin, more preferably at least 21% by weight, such as at least 22% by weight, at least 23% by weight, or at least 24% by weight, based on the dry matter of the sugar beet pulp.

[0046] As will be appreciated by those skilled in the art, the sugar beet pulp according to the first aspect has a certain particle size (distribution). The average size or average maximum dimension of the particles of the sugar beet pulp according to the first aspect is not particularly limited. However, as will be appreciated by those skilled in the art, the higher the specific surface area (surface area divided by volume) of the sugar beet pulp, the higher the dewatering and / or rehydration rate. Thus, in a preferred embodiment, the spent sugar beet pulp according to the first aspect has a particle size or maximum diameter of 0.5 mm to 5 cm, more preferably 1 mm to 1 cm.

[0047] In a preferred embodiment, the sugar beet pulp according to the first aspect in fully hydrated form has a median particle size of about 500 μm to 10 mm, preferably 700 μm to 5 mm, more preferably 850 μm to 2 mm, for example 900 μm to 1.6 mm, as determined using wet sieving. The analytical protocol for determining this median particle size is defined in the experimental section.

[0048] The sugar beet pulp according to the first aspect in fully hydrated form having a median particle size of 500 μm to 10 mm as determined using wet sieving is preferably applied in meat substitutes or replacements, fish substitutes or replacements, hybrid meat and / or hybrid fish foods, soups, dressings, fruit preparations, breakfast cereals, cereal bars, bakery products, snacks and salads.

[0049] In another embodiment, the sugar beet pulp according to the first aspect in fully hydrated form has a median particle size (D50) of 100 to 850 μm, preferably a median particle size (D50) of 150 to 650 μm, more preferably a median particle size (D50) of 200 to 500 μm, as determined using liquid dispersion laser diffraction. The analytical protocol for determining this median particle size (D50) is defined in the experimental section.

[0050] The mouthfeel of liquid or viscous foods typically requires smaller particle sizes. The sugar beet pulp according to the first embodiment in fully hydrated form having a median particle size (D50) of 100-850 μm as determined using liquid dispersion laser diffraction is preferably applied in soups, dressings, sauces, dairy products and salads.

[0051] In an embodiment, the sugar beet pulp according to the first aspect in fully hydrated form has a median particle size (D50) of 250-550 μm, a D10 value of 40-200 μm and a D90 value of 600-1500 μm, preferably a median particle size (D50) of 350-500 μm, a D10 value of 80-150 μm and a D90 value of 950-1300 μm, as determined using liquid dispersion laser diffraction.

[0052] In one highly preferred embodiment, the sugar beet pulp according to the first aspect is processed into spent sugar beet pulp, i.e. spent sugar beet pulp that has been treated to improve its water absorption and / or water retention capacity.

[0053] In an embodiment, the sugar beet pulp according to the first aspect comprises cellulose and hemicellulose.

[0054] In a preferred embodiment, the sugar beet pulp according to the first aspect comprises less than 6% by weight, such as less than 5% by weight, less than 4% by weight, less than 3% by weight, less than 2.5% by weight, less than 2% by weight, less than 1.5% by weight, less than 1% by weight or less than 0.5% by weight of monosaccharides and disaccharides, based on the dry weight of the sugar beet pulp.

[0055] As will be appreciated by those skilled in the art, the phrase "less than x% by weight of mono- and disaccharides" relates to the maximum % by weight of the combined amount of mono- and disaccharides.

[0056] In one highly preferred embodiment, the monosaccharides and disaccharides are selected from the group consisting of glucose, sucrose and fructose.

[0057] In a preferred embodiment, the sugar beet pulp according to the first aspect is food grade. As used herein, the term "food grade" means that the sugar beet pulp according to the first aspect is suitable for human consumption. A food grade product generally requires a low microbial count per gram of product. Processed sugar beet material may contain a large number of microorganisms per gram.

[0058] In a preferred embodiment, the sugar beet pulp according to the first aspect has one or more, preferably all, of the following microbial requirements: · Total thermophilic bacterial count of ≤ 1000 CFU / (g of sugar beet pulp) when determined according to ISO 4833-1:2013; ICUMSA GS2 / 3 -49 (1998) determined according to total thermophilic spore count of ≤25 CFU / (g of sugar beet pulp); · Total mesophilic bacterial count of ≤ 150 CFU / (g of sugar beet pulp) when determined according to ISO 4833-1:2013; · Total mesophilic spore count of ≦150 CFU / (g of sugar beet pulp) when determined according to NEN 6813:2014 nl; A total mold count of ≦1 CFU / (g of sugar beet pulp) as determined in accordance with ISO 21527-1:2008; and · Total yeast count of ≦1 CFU / (g of sugar beet pulp) when determined in accordance with ISO 21527-1:2008.

[0059] In a preferred embodiment, the sugar beet pulp according to the first aspect has one or more, preferably all, of the following microbial requirements: a total thermophilic bacterial count of ≦500 CFU / (g sugar beet pulp), more preferably ≦100 CFU / (g sugar beet pulp), even more preferably ≦10 CFU / (g sugar beet pulp), still more preferably ≦1 CFU / (g sugar beet pulp), when determined according to ISO 4833-1:2013; ICUMSA GS2 / 3 a total thermophilic spore count of ≦20 CFU / (g of sugar beet pulp), more preferably ≦10 CFU / (g of sugar beet pulp), even more preferably ≦5 CFU / (g of sugar beet pulp), and even more preferably ≦1 CFU / (g of sugar beet pulp), as determined according to I.-49 (1998); a total mesophilic bacterial count of ≦50 CFU / (g sugar beet pulp), more preferably ≦10 CFU / (g sugar beet pulp), even more preferably ≦5 CFU / (g sugar beet pulp), still more preferably ≦1 CFU / (g sugar beet pulp), when determined according to ISO 4833-1:2013; a total mesophilic spore count of ≦50 CFU / (g sugar beet pulp), more preferably ≦10 CFU / (g sugar beet pulp), even more preferably ≦5 CFU / (g sugar beet pulp), still more preferably ≦1 CFU / (g sugar beet pulp), when determined according to NEN 6813:2014 nl; A total mold count of ≦1 CFU / (g of sugar beet pulp) as determined in accordance with ISO 21527-1:2008; and · Total yeast count of ≦1 CFU / (g of sugar beet pulp) when determined in accordance with ISO 21527-1:2008.

[0060] In a preferred embodiment, the sugar beet pulp according to the first aspect has one or more, preferably all, of the following microbial requirements: Salmonella spp: non-detectable number of CFU / (25 g of sugar beet pulp) when determined according to ISO 6579-1:2017; · Enterobacteriaceae: non-detectable number of CFU / (25 g of sugar beet pulp) as determined according to ISO 21528-1:2017; Staphylococcus aureus: undetectable number of CFU / (g of sugar beet pulp) when determined according to ISO-6888-3:2003; Listeria spp: non-detectable number of CFU / (25 g of sugar beet pulp) when determined according to NEN-EN-ISO 11290-1 / 2:2014; Listeria monocytogenes: an undetectable number of CFU / (25 g of sugar beet pulp) as determined according to NEN-EN-ISO 11290-1 / 2:2014; and · B. cereus: ≦100 CFU / (g of sugar beet pulp), preferably ≦50 CFU / (g of sugar beet pulp) when determined according to ISO 7932:2004.

[0061] Sugar beets delivered to sugar factories usually have soil, sand and clay particles attached to them. Typically, sugar beets are thoroughly washed before slicing the beets into cosettes, which are then subjected to extraction in a diffusion tower. Although the washing process is very intense, the soil, sand and clay particles remain on the cosettes. Food grade sugar beet pulp preferably has a very low content of soil, sand and clay particles, since the presence of these particles can cause an unpleasant consumer experience in the mouth.

[0062] In a preferred embodiment, the sugar beet pulp according to the first aspect comprises less than 8% by weight of HCl-insoluble ash, more preferably less than 6% by weight, even more preferably less than 4% by weight, such as less than 3% by weight, less than 2% by weight, less than 1.8% by weight, less than 1.5% by weight, less than 1.4% by weight, less than 1.3% by weight, less than 1.2% by weight or less than 1.1% by weight, based on the dry weight of the sugar beet pulp, measured according to NEN-ISO 5985:2003.

[0063] Without wishing to be bound by any particular theory, sugar beet particles according to the first aspect, in particular sugar beet particles having a median particle size of 500 μm to 10 mm as determined using wet sieving, consist essentially of fragments including clusters of broken / crushed parenchymal cells with the cell wall structure largely or completely intact, i.e. at the primary, secondary and tertiary levels, and it is believed that this intact cell wall structure is responsible for the advantageous organoleptic properties of sugar beet particles, such as their moisture rich nature.

[0064] The inventors have found that sugar beet pulp with a certain firmness, toughness or hardness provides advantageous organoleptic properties, especially when the sugar beet pulp is applied to food products, such as food products selected from the group consisting of meat substitutes or replacements, fish substitutes or replacements, hybrid meat and / or hybrid fish foods, fruit preparations, breakfast cereals, cereal bars, bakery products, pastries, snacks and salads. As used herein, the term "firmness" in relation to sugar beet pulp according to the first aspect is considered to be synonymous with "hardness" and "toughness". If the sugar beet pulp is too firm, tough or hard, the food product cannot be easily bitten. If the sugar beet pulp is not firm, tough or hard enough, the structural integrity of the pulp may be completely lost.

[0065] In a preferred embodiment, the average firmness of the sugar beet pulp according to the first aspect is between 100 and 900 g, more preferably between 150 and 800 g, even more preferably between 200 and 700 g, even more preferably between 250 and 600 g, such as between 300 and 550 g or between 350 and 500 g, at a temperature of 20° C., when measured using a texture analyzer (Stable Micro Systems Ltd, TA-XT Plus) equipped with a 5 kg load cell, a slotted base plate and a standard knife / blade set (HDP / BS) consisting of a reversible knife edge and a Warner Bratzler blade, according to the analytical procedure defined in the experimental section.

[0066] The inventors have further found that sugar beet pulp with a particular repeated water desorption-absorption capacity results in advantageous organoleptic properties such as moisture richness, especially when the sugar beet pulp is applied to food products, such as food products selected from the group consisting of meat substitutes or replacements, fish substitutes or replacements, hybrid meat and / or hybrid fish foods, fruit preparations, breakfast cereals, cereal bars, bakery products, pastries, snacks and salads. As used herein, the term "repeated water desorption-absorption capacity" relates to the amount of water that the sugar beet pulp according to the first aspect can retain and absorb after pressing to reduce the moisture content, and that the sugar beet pulp can rehydrate several times. The repeated water desorption-absorption capacity is measured according to the analytical protocol defined in the experimental section.

[0067] Method for improving water absorption and / or water retention capacity of sugar beet pulp - Patent Application 20070233633 In a second aspect, the present invention relates to a method for improving the water absorption and / or water retention capacity of sugar beet pulp, comprising the steps of: (a) providing sugar beet material; (b) optionally extracting monosaccharides and disaccharides from the sugar beet material provided in step (a) at a temperature below 75°C to provide spent sugar beet pulp; (c) subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 85°C to obtain sugar beet pulp with improved water absorption and / or water retention capacity; (d) optionally removing mono- and disaccharides from the sugar beet pulp obtained in step (c).

[0068] In one preferred embodiment of the second aspect, the method for improving the water absorption and / or water retention capacity of sugar beet pulp comprises: (a) providing a sugar beet material containing greater than 6% by weight of monosaccharides and disaccharides, based on the dry weight of the sugar beet material; (b) optionally extracting monosaccharides and disaccharides from the sugar beet material provided in step (a) at a temperature below 75°C to provide spent sugar beet pulp; (c) subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 85°C to obtain sugar beet pulp with improved water absorption and / or water retention capacity; (d) optionally removing mono- and disaccharides from the sugar beet pulp obtained in step (c), The sugar beet pulp obtained in step (c) or (d) contains less than 6% by weight of mono- and disaccharides, based on the dry weight of the sugar beet pulp.

[0069] In one embodiment, the sugar beet material provided in step (a) comprises more than 7% by weight, such as more than 8% by weight, more than 10% by weight, more than 12% by weight, more than 15% by weight, more than 20% by weight or more than 25% by weight of monosaccharides and disaccharides, based on the dry weight of the sugar beet material.

[0070] As will be appreciated by those skilled in the art, the phrase "greater than x% by weight of mono- and disaccharides" relates to a minimum % by weight of the combined amount of mono- and disaccharides.

[0071] In one embodiment, the sugar beet pulp obtained in step (c) or (d) contains less than 5% by weight, such as less than 4%, such as less than 3%, such as less than 2.5%, such as less than 2%, such as less than 1.5%, such as less than 1% or such as less than 0.5% by weight of monosaccharides and disaccharides, based on the dry weight of the sugar beet pulp.

[0072] As will be appreciated by those skilled in the art, the phrase "less than x% by weight of mono- and disaccharides" relates to the maximum % by weight of the combined amount of mono- and disaccharides.

[0073] In one embodiment, the sugar beet material provided in step (a) comprises fresh sugar beet, preferably fresh sugar beet in particulate form such as sugar beet cosette. Fresh sugar beet typically comprises more than 50% by weight, for example about 75% by weight, of mono- and disaccharides, based on the dry weight of the sugar beet. When step (b) is not required, the method of the second aspect preferably comprises step (d) of removing mono- and disaccharides from the sugar beet pulp obtained in step (c).

[0074] In a preferred embodiment, the process according to the second aspect comprises one or more steps of washing the sugar beet material provided in step (a) and / or the spent sugar beet pulp provided in step (b) and / or the sugar beet pulp with improved water absorption and / or retention capacity provided in step (c) to remove soil, clay and / or sand particles.

[0075] In a preferred embodiment, the sugar beet material provided in step (a) comprises fresh sugar beets and step (b) is essential to provide spent sugar beet pulp. The spent sugar beet pulp is typically particulate sugar beet pulp in the form of cosette, which has typically been subjected to sucrose extraction in a diffusion tower at a temperature of 65-75° C. with a residence time of 30-180 minutes. The spent sugar beet pulp may be pressed to reduce its moisture content.

[0076] In a preferred embodiment, step (c) of the second aspect comprises subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 90°C, more preferably at a temperature of at least 95°C, even more preferably at a temperature of at least 100°C.

[0077] In certain embodiments, the heating step (c) is carried out for a period of at least 1 minute, such as at least 5 minutes, at least 10 minutes, at least 15 minutes, at least 20 minutes, at least 30 minutes, at least 40 minutes, at least 50 minutes, at least 80 minutes or at least 120 minutes.

[0078] In certain preferred embodiments, the heating step (c) is carried out for a period of 1 to 60 minutes, 2 to 60 minutes, 5 to 60 minutes, 10 to 60 minutes, 15 to 60 minutes, 20 to 60 minutes, 30 to 60 minutes or 40 to 60 minutes.

[0079] In another preferred embodiment, the heating step (c) is carried out for a period of 1 to 55 minutes, 2 to 50 minutes, 5 to 45 minutes, 10 to 40 minutes, 15 to 30 minutes, 17 to 25 minutes or 18 to 23 minutes.

[0080] In a preferred embodiment, step (c) of the second aspect comprises subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 85°C for a period of 1 to 120 minutes, 5 to 100 minutes, 8 to 90 minutes, 10 to 80 minutes, 15 to 75 minutes, 20 to 70 minutes, 30 to 65 minutes or 40 to 60 minutes.

[0081] In another preferred embodiment, step (c) of the second aspect comprises subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 90°C for a period of from 10 to 60 minutes, from 15 to 50 minutes, from 17 to 40 minutes or from 18 to 30 minutes.

[0082] In yet another preferred embodiment, step (c) of the second aspect comprises subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 95°C for a period of from 15 to 30 minutes, from 17 to 25 minutes, or from 18 to 23 minutes.

[0083] As will be appreciated by the skilled person, step (c) may also be carried out under superheated conditions, i.e. at increased pressure. In a preferred embodiment, step (c) of the second aspect comprises subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of from 85 to 120°C, more preferably at a temperature of from 90 to 115°C, even more preferably at a temperature of from 95 to 110°C.

[0084] Most preferably, step (c) of the second embodiment comprises subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of about 100°C at atmospheric pressure.

[0085] In a preferred embodiment, step (c) is carried out with an excess of water. As used herein, the term "excess of water" means that the amount of water is greater than the amount of water that can be absorbed by the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b), and that after heating step (c), the sugar beet material or sugar beet pulp is further hydrated. After a sufficient period of time, the sugar beet material or sugar beet pulp will be fully hydrated.

[0086] The inventors have found that step (c) significantly increases the water absorption and water retention capacity of the sugar beet pulp. It has further been found that additional process steps, in particular freezing and thawing, further increase the water absorption and water retention capacity of the sugar beet pulp.

[0087] In a preferred embodiment, the method of the second aspect comprises: Pulsed electric field treatment; Cutting, slicing or grinding; · Removal of water by sieving, pressing, drying or a combination thereof; Freezing and thawing; and - screening.

[0088] In a preferred embodiment, the method of the second aspect comprises: Freezing and thawing; Optionally, cutting, slicing or grinding; Optionally, press; and Optionally, further comprising removing water by sieving, pressing, drying or a combination thereof.

[0089] In a preferred embodiment, the method of the second aspect further comprises freezing and thawing.

[0090] The individual process steps defined with respect to the second aspect may be applied once or multiple times to further increase the water holding capacity and / or water absorption capacity. However, over-treatment of the sugar beet pulp should be avoided, as the pulp should not lose its structural integrity. It is within the skill of the person skilled in the art to select the appropriate process conditions. The order of the steps is not particularly limited. Freezing / thawing can be carried out, for example, before or after the heating step (c).

[0091] In one highly preferred embodiment, the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) is heated in step (c) at a temperature of at least 85°C, preferably at a temperature of at least 90°C, more preferably at a temperature of at least 95°C, even more preferably at a temperature of at least 100°C, and is subjected to the following steps, preferably in the following order: Freezing and thawing; Optionally, cutting, slicing or grinding; additional heating at a temperature of at least 85°C, preferably at a temperature of at least 90°C, more preferably at a temperature of at least 95°C, even more preferably at a temperature of at least 100°C; and Optionally, further comprising removing water by sieving, pressing, drying or a combination thereof.

[0092] An embodiment of the second aspect is a method for improving the water absorption and / or water retention capacity of sugar beet pulp, comprising the steps of: (a) providing fresh sugar beets, preferably in the form of cosettes; (b) subjecting the fresh sugar beet provided in step (a) to heating at a temperature of at least 85°C, preferably at least 90°C, more preferably at least 95°C, even more preferably at least 100°C to obtain sugar beet pulp with improved water absorption and / or water retention capacity; (c) removing mono- and disaccharides from the sugar beet pulp obtained in step (b), the sugar beet pulp obtained in step (c) contains less than 6% by weight of monosaccharides and disaccharides, based on the dry weight of the sugar beet pulp; The process further comprises the following steps, preferably in the following order: Freezing and thawing; Optionally, cutting, slicing or grinding; additional heating at a temperature of at least 85°C, preferably at a temperature of at least 90°C, more preferably at a temperature of at least 95°C, even more preferably at a temperature of at least 100°C; and Optionally, further comprising removing water by sieving, pressing, drying or a combination thereof.

[0093] One highly preferred embodiment of the second aspect is a method for improving the water absorption and / or water retention capacity of sugar beet pulp comprising the steps of: (aa) providing fresh sugar beets, preferably in the form of cosettes; (bb) extracting monosaccharides and disaccharides from the sugar beet material provided in step (aa) at a temperature of less than 75° C. to provide spent sugar beet pulp; (cc) subjecting the spent sugar beet pulp obtained in step (bb) to heating at a temperature of at least 90° C. for at least 10 minutes; (dd) freezing the sugar beet pulp obtained in step (cc); (ee) optionally reducing the particle size of the sugar beet pulp obtained in step (dd), preferably by cutting, slicing or grinding; (ff) thawing the sugar beet pulp obtained in step (dd) or (ee) to obtain sugar beet pulp having improved water absorption and / or water retention capacity; (gg) optionally reducing the particle size of the sugar beet pulp obtained in step (ff), preferably by cutting, slicing or grinding.

[0094] One highly preferred embodiment of the second aspect is a method for improving the water absorption and / or water retention capacity of sugar beet pulp comprising the steps of: (a) providing fresh sugar beets, preferably in the form of cosettes; (b) extracting monosaccharides and disaccharides from the sugar beet material provided in step (a) at a temperature of less than 75° C. to provide spent sugar beet pulp; (c) subjecting the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 85°C, preferably at least 90°C, more preferably at least 95°C, even more preferably at least 100°C to obtain sugar beet pulp with improved water absorption and / or water retention capacity; (d) optionally removing mono- and disaccharides from the sugar beet pulp obtained in step (c), the sugar beet pulp obtained in step (c) or (d) contains at least 6% by weight of mono- and disaccharides, based on the dry weight of the sugar beet pulp; The process further comprises the following steps, preferably in the following order: Freezing and thawing; Optionally, cutting, slicing or grinding; additional heating at a temperature of at least 85°C, preferably at a temperature of at least 90°C, more preferably at a temperature of at least 95°C, even more preferably at a temperature of at least 100°C; and Optionally, removing water by sieving, pressing, drying or a combination thereof.

[0095] Whether any or all of the steps of removing water by sieving, pressing, drying or a combination thereof are carried out depends on the further use of the sugar beet pulp thus processed. If the intermediate product of the sugar beet pulp thus processed is to be further processed without delay, e.g. by loading the sugar beet pulp with further food-grade ingredients, preferably soluble proteins, typically only sieving and / or pressing is carried out to slightly reduce the moisture content. If the spent sugar beet pulp thus processed is to be considered as a final product or as an intermediate product to be further processed at a later time, further drying may be necessary to avoid microbial spoilage and to maintain shelf life.

[0096] In an embodiment, the process according to the second aspect comprises a drying step, such as freeze-drying or drying in a hot air oven, to obtain a product having a water activity (AW) of 0.10 to 0.80, more preferably 0.20 to 0.76, even more preferably 0.30 to 0.60, as measured at 25° C. using a Lab Master-aw neo water activity measuring device (Novasina AG).

[0097] The inventors have established that the water holding capacity of sugar beet particles is adversely affected by the drying process, particularly when the sugar beet particles have a median particle size of the order of mm or larger.

[0098] In one highly preferred embodiment the moisture content of the sugar beet material and sugar beet pulp during the process according to the second aspect is greater than 60% by weight, preferably greater than 70% by weight, greater than 75% by weight, greater than 78% by weight or greater than 80% by weight, based on the weight of the sugar beet material or sugar beet pulp.

[0099] Without wishing to be bound by any theory, the inventors believe that organic solvent extraction, acid treatment and alkali treatment reduce the pectin content in the sugar beet material.

[0100] In a preferred embodiment, the process according to the second aspect does not include the step of: (i) organic solvent treatment or extraction; (ii) Treatment with sulfite solution; (iii) potassium oxalate treatment or extraction; (iv) sulfiting or extraction; (v) hydrogen peroxide treatment; (vi) acid treatment; (vii) alkali treatment; or (viii) A combination of two or more of (i) to (vii).

[0101] Non-limiting examples of organic solvents used in the organic solvent treatment or extraction are isopropyl alcohol (IPA) and ethanol.

[0102] In one highly preferred embodiment, the process according to the second aspect does not include a step in which one or more chemicals are added. As will be appreciated by those skilled in the art, distilled water, drinking water or tap water are not considered "chemicals" in this regard.

[0103] In one highly preferred embodiment, the process according to the second aspect does not apply a step of high shear mixing which affects the primary, secondary and / or tertiary structural properties of the parenchymal cell wall material of the sugar beet pulp.

[0104] In one highly preferred embodiment the process according to the second aspect is for the production of sugar beet pulp according to the first aspect.

[0105] In a preferred embodiment, the sugar beet pulp with improved water absorption and / or water retention capacity produced using the process according to the second aspect is characterized by one or more of the following: ·Sugar beet pulp is food grade; the sugar beet pulp contains less than 8% by weight of HCl-insoluble ash, as defined in relation to the first aspect; the sugar beet pulp has the microbial requirements as defined in relation to the first aspect; the average height of the sugar beet pulp is as defined in relation to the first aspect; the amount of water is 3 to 97% by weight, based on the weight of the sugar beet pulp; and · Sugar beet pulp contains cellulose and hemicellulose.

[0106] Sugar beet pulp obtained or obtainable by the process according to the second aspect. In a third aspect, the present invention relates to sugar beet pulp capable of absorbing and / or retaining an amount of water of at least 14 times the dry weight of the sugar beet pulp, obtained or obtainable by the process according to the second aspect.

[0107] Method for loading sugar beet pulp with further food grade ingredients such as protein The inventors have unexpectedly found that sugar beet pulp according to the first aspect or sugar beet pulp according to the third aspect, due to its increased water absorption and retention capacity, can be effectively loaded with further food grade ingredients, in particular soluble proteins, up to high loadings, e.g. up to 70% protein by weight on dry matter.

[0108] Loading of drugs or pesticides is also within the scope of the present invention. In the following, the expression "(loaded) with further food grade ingredients" may be replaced with "(loaded) with drugs or pesticides".

[0109] Thus, the "intermediate product" of sugar beet pulp according to the first aspect or sugar beet pulp according to the third aspect may be loaded with further food grade ingredients, preferably soluble proteins, to provide a "final product".

[0110] A fourth aspect of the present invention relates to a method for loading sugar beet pulp according to the first aspect or sugar beet pulp according to the third aspect with further food grade ingredients, the method comprising the steps of: (i) providing sugar beet pulp according to the first aspect or sugar beet pulp according to the third aspect; (ii) providing a further food grade ingredient; (iii) adding further food grade ingredients provided in step (ii) to the sugar beet pulp provided in step (i), preferably followed by mixing; (iv) contacting the sugar beet pulp in the mixture provided in step (iii) with additional food grade ingredients to load the sugar beet pulp with the additional food grade ingredients.

[0111] This loading can be carried out by contacting the sugar beet pulp according to the first aspect or the sugar beet pulp according to the third aspect, preferably only partially hydrated, with an aqueous solution of a water-soluble further food-grade ingredient. However, it is also possible to carry out this loading with water-insoluble or partially water-soluble further food-grade ingredients by contacting the sugar beet pulp according to the first aspect or the sugar beet pulp according to the third aspect, preferably only partially hydrated, with an oil-in-water (micro)emulsion containing the further food-grade ingredient in the oil phase. As will be understood by those skilled in the art, when using an oil-in-water (micro)emulsion, water-soluble, water-insoluble and only partially water-soluble further food-grade ingredients can be loaded simultaneously.

[0112] This loading can also be carried out by contacting the fully hydrated sugar beet pulp according to the first aspect or the sugar beet pulp according to the third aspect with a dry powder of the water-soluble further ingredient.

[0113] Non-limiting examples of additional food grade ingredients are selected from the group consisting of proteins, salts, flavors, colors and preservatives, or selected from the group consisting of vitamins, minerals, proteins, salts, flavors, colors and preservatives.

[0114] In a preferred embodiment, the further food grade ingredient is a protein. Thus, in a preferred embodiment, the method of the fourth aspect is a method for loading sugar beet pulp according to the first aspect or sugar beet pulp according to the third aspect with a protein, the method comprising: (i) providing sugar beet pulp according to the first aspect or sugar beet pulp according to the third aspect; (ii) providing soluble proteins capable of being immobilized in the sugar beet pulp provided in step (i); (iii) adding the soluble protein provided in step (ii) to the sugar beet pulp provided in step (i), preferably followed by mixing; (iv) contacting sugar beet pulp with the protein in the mixture provided in step (iii) to load the sugar beet pulp with the protein under conditions in which the protein remains soluble; (v) immobilizing at least a portion of the protein in the sugar beet pulp.

[0115] In a preferred embodiment the protein-loaded sugar beet pulp obtained in step (v) comprises at least 15% by weight, more preferably at least 18% by weight, even more preferably at least 25% by weight, such as at least 30% by weight, at least 35% by weight, at least 40% by weight, at least 44% by weight, at least 46% by weight, at least 48% by weight, at least 50% by weight, at least 52% by weight, at least 54% by weight, at least 56% by weight, at least 58% by weight, at least 60% by weight, at least 62% by weight, at least 64% by weight, at least 66% by weight, at least 68% by weight, at least 70% by weight or at least 72% by weight of protein, based on the dry weight of the protein-loaded sugar beet pulp obtained in step (v).

[0116] In another preferred embodiment the protein-loaded sugar beet pulp obtained in step (v) comprises at least 1 wt.-%, more preferably at least 5 wt.-%, even more preferably at least 10 wt.-%, such as at least 15 wt.-%, at least 20 wt.-%, at least 25 wt.-%, at least 30 wt.-%, at least 35 wt.-%, at least 40 wt.-%, at least 45 wt.-%, at least 50 wt.-%, at least 52 wt.-%, at least 54 wt.-%, at least 56 wt.-%, at least 58 wt.-%, at least 60 wt.-% or at least 62 wt.-% of proteins other than sugar beet proteins, based on the dry weight of the protein-loaded sugar beet pulp obtained in step (v).

[0117] The expression "containing at least xx% by weight of protein, based on the dry weight of the protein-loaded sugar beet pulp obtained in step (v)" refers to the weight of protein determined using the Kjeldahl method with a conversion factor of 6.25 divided by the dry weight of the protein-loaded sugar beet pulp obtained in step (v).

[0118] In another preferred embodiment, the protein-loaded sugar beet pulp obtained in step (v) comprises 15-80% by weight, more preferably 18-80% by weight, even more preferably 25-80% by weight, such as 30-80% by weight, 35-80% by weight or 40-80% by weight of protein, based on the dry weight of the protein-loaded sugar beet pulp obtained in step (v).

[0119] In yet another preferred embodiment the protein-loaded sugar beet pulp obtained in step (v) comprises 1 to 70% by weight, more preferably 5 to 70% by weight, even more preferably 10 to 70% by weight, such as 15 to 70% by weight, 20 to 70% by weight or 25 to 70% by weight of proteins other than sugar beet proteins, based on the dry weight of the protein-loaded sugar beet pulp obtained in step (v).

[0120] In one embodiment the components of the sugar beet pulp provided in step (i) comprise, based on the dry matter of the sugar beet pulp, 15-35%, preferably 15-30%, more preferably 18-26% by weight of cellulose, 15-40%, preferably 20-38%, more preferably 22-35% by weight of hemicellulose, 15-35%, preferably 20-30%, more preferably 21-27% by weight of pectin, 5-15% by weight of protein, less than 5% by weight of lignin, less than 5% by weight of sugars, less than 6% by weight of ash and less than 1% by weight of fat.

[0121] To load sugar beet pulp according to the first aspect or sugar beet pulp according to the third aspect with protein, there are generally two methods; "dry protein loading" and "wet protein loading". In dry protein loading, sugar beet pulp is contacted with dry protein powder. The inventors have found that dry loading can be advantageously performed on sugar beet pulp that is fully hydrated. Therefore, when dry protein loading is performed, the sugar beet pulp is not subjected to a step of removing water by pressing, drying or a combination thereof. However, sieving the sugar beet pulp to remove "free water" is preferred when dry loading is performed.

[0122] In one embodiment where dry loading is performed, the sugar beet pulp provided in step (i) has a moisture content of from 90 to 97% by weight, such as from 94 to 97% by weight, based on the weight of the sugar beet pulp.

[0123] In wet protein loading, sugar beet pulp is contacted with an aqueous protein solution. The inventors have found that wet loading can be advantageously carried out on sugar beet pulp that is not fully hydrated. Therefore, when wet protein loading is carried out, the sugar beet pulp is preferably subjected to a step of removing water by sieving, pressing, drying or a combination thereof.

[0124] In one embodiment in which wet loading is performed, the sugar beet pulp provided in step (a) has a moisture content of from 80 to 94% by weight, such as from 85 to 93% by weight, based on the weight of the sugar beet pulp.

[0125] In step (ii) of the process defined herein, a "soluble protein capable of being immobilized" is provided. As is well known to the skilled artisan, many proteins isolated in their native state from their corresponding sources are water-soluble and can be used as techno-functional ingredients in the preparation of foodstuffs, for example to provide (thermal) gelling, foaming, water-binding or emulsifying properties. This functionality is typically lost (reversible or irreversible) by subjecting the native protein to, for example, heat, extreme pH, a change in pH to the isoelectric point or a combination thereof, resulting in at least partial denaturation, precipitation and / or coagulation of the protein.

[0126] In a preferred embodiment, the water solubility of the soluble protein provided in step (ii) which can be immobilized in the sugar beet pulp provided in step (i) is at least 20%, more preferably at least 50%, even more preferably at least 70%, and even more preferably at least 90%, at pH=7.0 and T=20° C., measured according to the analytical protocol defined in the experimental section.

[0127] In another preferred embodiment, the water solubility of the soluble protein provided in step (ii) which can be immobilized in the sugar beet pulp provided in step (i) is between 20 and 100%, more preferably between 50 and 100%, even more preferably between 70 and 100%, still more preferably between 90 and 100%, at pH=7.0 and T=20°C, measured according to the analytical protocol defined in the experimental section.

[0128] In a preferred embodiment, the water solubility of the soluble protein provided in step (ii) which can be immobilized in the sugar beet pulp provided in step (i) is at least 20%, more preferably at least 50%, even more preferably at least 70%, and even more preferably at least 90%, at pH=3.0 and T=20° C., measured according to the analytical protocol defined in the experimental section.

[0129] In another preferred embodiment, the water solubility of the soluble protein provided in step (ii) which can be immobilized in the sugar beet pulp provided in step (i) is between 20 and 100%, more preferably between 50 and 100%, even more preferably between 70 and 100%, still more preferably between 90 and 100%, at pH=3.0 and T=20° C., measured according to the analytical protocol defined in the experimental section.

[0130] In a preferred embodiment, the soluble proteins provided in step (ii) which can be immobilized in the sugar beet pulp provided in step (i) are selected from the group consisting of vegetable proteins including proteins derived from pulses (seeds), legumes, oil seeds, algae and kelp; microbial proteins including proteins derived from yeasts, molds and fungi; animal proteins including whey proteins, chicken egg proteins and proteins derived from insects; hydrolysates thereof; and combinations thereof.

[0131] In one highly preferred embodiment, the soluble proteins provided in step (ii) which can be immobilized in the sugar beet pulp provided in step (i) are selected from the group consisting of potato protein, rubisco, protein from lentils, pea protein, wheat protein, protein from barley, protein from rice, soy protein, faba bean protein, protein from chickpeas, chicken egg protein, whey protein, canola protein, lupin bean protein, chickpea protein, almond protein, sunflower protein, hydrolysates thereof, and combinations thereof, and even more preferably selected from the group consisting of potato protein, faba bean protein, pea protein, protein from lentils, whey protein, hydrolysates thereof, and combinations thereof.

[0132] In one embodiment, the soluble protein provided in step (ii) which can be immobilized in the sugar beet pulp provided in step (i) has a molecular weight of 3 to 650 kDa, for example, 3 to 500 kDa, 3 to 450 kDa, 3 to 420 kDa, 3 to 400 kDa, 3 to 380 kDa, 50 to 650 kDa, 100 to 500 kDa, 150 to 450 kDa, 170 to 420 kDa, 180 to 400 kDa or 190 to 380 kDa, as measured using size exclusion chromatography (SEC).

[0133] In step (iii) of the process previously defined, the soluble protein provided in step (ii) and the sugar beet pulp provided in step (i) are added, preferably followed by mixing.

[0134] In one embodiment the soluble protein provided in step (ii) and the sugar beet pulp provided in step (i) are applied in step (iii) in a weight ratio of 1:0.05 (protein:sugar beet pulp) to 1:1 on a dry matter basis, preferably in a weight ratio of 1:0.1 to 1:0.5 on a dry matter basis.

[0135] Step (iii) preferably involves mixing the ingredients, for example gentle stirring of the ingredients.

[0136] In an embodiment, the sugar beet pulp provided in step (i) is loaded with different soluble proteins which can be immobilized in the sugar beet pulp.

[0137] In one embodiment, the soluble protein provided in step (ii) is added in step (ii) as an aqueous solution to the sugar beet pulp ("wet protein loading"). The aqueous solubility of the protein depends on the temperature and pH as well as the protein type. It is within the skill of the artisan to select the optimal conditions. In this embodiment, the total amount of soluble protein on a dry weight basis to be added to the sugar beet pulp typically exceeds the intended amount of soluble protein to be loaded into the sugar beet pulp. In this embodiment, the protein provided in step (ii) is preferably added in step (iii) as an aqueous solution in a weight ratio of 1:0.05 to 1:0.3 on a dry matter basis, preferably in a weight ratio of 1:0.1 to 1:0.2 on a dry matter basis.

[0138] In another preferred embodiment, the soluble protein provided in step (ii) is added to the sugar beet pulp in step (iii) as a dry powder ("dry protein loading"), preferably as a dry powder having a particle size distribution characterized by a Sauter mean particle size (D[3,2]) of 10 to 100 μm as determined by a laser diffraction particle size analyzer.

[0139] In this embodiment, the soluble protein provided in step (ii) is added in step (iii) as a dry powder in a weight ratio of 1:0.1 to 1:1 on a dry matter basis, preferably in a weight ratio of 1:0.2 to 1:0.5 on a dry matter basis.

[0140] In step (iv) of the process previously defined, the sugar beet pulp in the mixture provided in step (iii) is contacted with the soluble protein and the sugar beet pulp is loaded with the protein under conditions in which the protein remains soluble. It is important that the protein remains sufficiently soluble during loading, since this allows the protein to enter as far as possible into the matrix of the sugar beet pulp. A (partially) immobilized protein cannot be loaded deep into the sugar beet pulp. The definition of "soluble protein" in relation to step (ii) applies equally to step (iv).

[0141] The aqueous solubility of proteins typically depends on pH and temperature. It is within the skill of the artisan to select the most appropriate conditions to achieve efficient and / or high loading for different soluble proteins. The pH can be adjusted, for example, by adding 1 M NaOH or by adding concentrated lactic acid.

[0142] In certain embodiments where "wet protein loading" is performed, the sugar beet pulp and soluble protein in the mixture provided in step (iii) are preferably contacted for at least 1 minute, more preferably at least 5 minutes, even more preferably at least 30 minutes, even more preferably at least 60 minutes, even more preferably at least 120 minutes, for example from 1 minute to 12 hours or from 5 minutes to 240 minutes.

[0143] In certain embodiments where "dry protein loading" is performed, the sugar beet pulp and soluble protein in the mixture provided in step (iii) are preferably contacted for at least 1 minute, more preferably at least 5 minutes, even more preferably at least 1 hour, even more preferably at least 4 hours, such as for example from 5 minutes to 24 hours, from 1 hour to 24 hours or from 8 hours to 24 hours.

[0144] In another preferred embodiment, the sugar beet pulp and soluble proteins in the mixture provided in step (iii) are contacted at a temperature between 4 and 60°C, preferably between 4 and 40°C, even more preferably between 4 and 20°C.

[0145] In another preferred embodiment, the sugar beet pulp and proteins in the mixture provided in step (iii) are contacted at a pH of 6 to 9, such as a pH of 6.5 to 8 or a pH of 6.5 to 7.5.

[0146] In yet another preferred embodiment, the sugar beet pulp and proteins in the mixture provided in step (iii) are contacted at a pH of 2-4, such as a pH of 2.5-3.5 or a pH of 3-4.

[0147] Step (iv) may involve mixing the ingredients, for example gently stirring the ingredients.

[0148] Step (v) concerns immobilizing at least a portion of the proteins in the sugar beet pulp. Immobilization of proteins in the sugar beet pulp has the advantage that the protein-loaded sugar beet pulp can be rehydrated after the optional drying step without leakage of proteins from the sugar beet pulp.

[0149] Immobilization conditions are not the same for every type of protein, and it is within the skill of the person skilled in the art to select optimal conditions to achieve efficient immobilization.

[0150] In one embodiment, the step (v) of immobilizing at least a portion of the proteins in the sugar beet pulp comprises: (I) by heating the protein-loaded sugar beet pulp provided in step (iv) to a temperature of 85-100°C, preferably 90-100°C, for at least 1 minute, e.g. 1-5 minutes; or (II) by exposing the protein-loaded sugar beet pulp provided in step (iv) to an acidic solution having a pH of 4-5, preferably an acidic solution having a pH of 4.2-4.8, preferably for at least 1 minute, e.g. 1-5 minutes; or (III) by subjecting the protein-loaded sugar beet pulp provided in step (iv) to a pH equal to its isoelectric point; or (IV) by carrying out a combination of (I) and (II); or (V) is carried out by combining (I) and (III).

[0151] In one preferred embodiment, the protein is completely immobilized in step (v). In another preferred embodiment, the protein is completely denatured in step (v). In yet another preferred embodiment, the protein is completely precipitated in step (v). In yet another preferred embodiment, the protein is completely flocculated in step (v). In yet another preferred embodiment, the protein is completely coagulated in step (v).

[0152] Option (I) is the most preferred because it does not require the addition of chemicals and results in less processed products, which is preferred for food applications.

[0153] Option (I) is preferably carried out in the presence of a salt, preferably a food grade salt such as NaCl or a calcium salt.

[0154] In one embodiment, the process further comprises a step (vi) of drying the protein-loaded sugar beet pulp obtained in step (v). Drying can help increase the microbiological stability of the product, which is preferred for food applications.

[0155] In a preferred embodiment, a drying step (vi) is performed to obtain a product having a water activity (AW) of 0.10 to 0.80, more preferably 0.20 to 0.76, even more preferably 0.30 to 0.60, as measured at 25° C. using a Lab Master-aw neo water activity measuring device (Novasina AG).

[0156] In an embodiment the protein-loaded sugar beet pulp obtained in step (v) or the dried protein-loaded sugar beet pulp obtained in step (vi) is subsequently rehydrated in step (vii), e.g. for application as a food product or as a food ingredient. In an embodiment the time between step (v) or (vi) and the rehydration step (vii) may be up to 1 day, up to 15 days, up to 1 month or up to 5 months.

[0157] As shown in the accompanying examples, the inventors have unexpectedly found that sugar beet pulp according to the invention loaded with a protein according to the invention can be rehydrated without substantial loss of protein.

[0158] Sugar Beet Pulp Loaded with Additional Food Grade Ingredients In a fifth aspect, the present invention relates to sugar beet pulp loaded with further food grade ingredients, preferably loaded with proteins, obtainable or obtainable by the process of the fourth aspect.

[0159] To the best of the inventors' knowledge, the sugar beet pulp loaded with further food grade ingredients, preferably loaded with protein, obtainable or obtainable by the process of the fourth aspect is novel compared to the prior art since it comprises sugar beet pulp with improved water holding and absorption capacity.

[0160] food A sixth aspect relates to a food product comprising or consisting of sugar beet pulp according to the first or third aspect, or sugar beet pulp loaded with further food grade ingredients according to the fifth aspect.

[0161] In a preferred embodiment the food product comprises 0.05 to 99.9 wt.%, more preferably 0.05 to 95 wt.%, such as 0.05 to 90 wt.%, 0.05 to 80 wt.%, 0.05 to 70 wt.%, 0.05 to 60 wt.%, 0.05 to 50 wt.%, 0.05 to 40 wt.% or 0.05 to 30 wt.% of sugar beet pulp according to the first aspect, sugar beet pulp according to the third aspect, or sugar beet pulp loaded with further food grade ingredients according to the fifth aspect, based on the weight of the food product.

[0162] In another preferred embodiment the food product comprises from 5 to 99.9 wt.%, more preferably from 10 to 99.9 wt.%, such as from 20 to 99.9 wt.%, 30 to 99.9 wt.%, 40 to 99.9 wt.%, 50 to 99.9 wt.%, 60 to 99.9 wt.% or 70 to 99.9 wt.% of sugar beet pulp according to the first aspect, sugar beet pulp according to the third aspect or sugar beet pulp loaded with further food grade ingredients according to the fifth aspect, based on the weight of the food product.

[0163] The food product may be in any form known in the art, provided that it contains sugar beet pulp according to the first or third aspect, or sugar beet pulp loaded with further food grade ingredients according to the fifth aspect. Examples include liquids such as dispersions, creams, emulsions, and solutions, and solids such as granules, frames, foams, gels, or powders.

[0164] Without being limited thereto, preferred examples of food products are selected from the group consisting of meat substitutes or substitutes, fish substitutes or substitutes, breakfast cereals, cereal bars, pastries, snacks and salads, or selected from the group consisting of meat substitutes or substitutes, fish substitutes or substitutes, hybrid meat and / or hybrid fish foods, soups, dressings, sauces, dairy products, fruit preparations, breakfast cereals, cereal bars, bakery products, snacks and salads.

[0165] Examples of bakery products include bread, flatbreads, crackers, brioche, pizza dough / crust, quiche dough, wraps, marzipan, cakes, cookies, muffins and pastries.

[0166] An example of a sauce is mayonnaise.

[0167] Meat alternatives include vegetarian hot dogs, vegetarian frankfurters, vegan Italian seitan sausages, seaweed nuggets, falafel burgers or balls, vegetarian croquettes and vegetarian bitterballens.

[0168] Examples of dairy products include yogurt, smoothies, and ice cream.

[0169] The snacks are preferably selected from the group consisting of plant based meat snacks, vegan meat sticks, pizza bites and vegan protein bites.

[0170] In another embodiment, the food product is a vegetarian or vegan food product, preferably a vegetarian or vegan meat substitute or alternative, fish substitute or alternative, breakfast cereal, cereal bar, pastry, snack or salad. In another embodiment, the food product does not contain any ingredients of animal origin.

[0171] In a preferred embodiment, the food product is a burger, more preferably a vegetarian or vegan burger. In one embodiment, the raw burger, i.e. the burger before cooking, grilling and / or frying, consists of the following ingredients based on the total weight of the burger: 40-70% by weight of water; · 5-25% by weight, based on dry weight, of sugar beet pulp according to the first or third aspect or sugar beet pulp loaded with a further food grade ingredient according to the fifth aspect; 0.5-2% by weight of salt; 5-20% by weight of fat or oil; · 1-6% by weight of technofunctional proteins; 5 to 25% by weight of dietary supplemental protein; and 1-15% by weight of further ingredients.

[0172] As will be understood by those skilled in the art based on the present disclosure, the sugar beet pulp according to the first or third aspect, or the sugar beet pulp loaded with further food grade ingredients according to the fifth aspect, will contain at least some water. However, in the above recipes, for clarity, the dry weights of water and sugar beet pulp are defined separately, although they are or may be added as one ingredient.

[0173] use A seventh aspect of the invention relates to the use of sugar beet pulp according to the first or third aspect as an ingredient in a food product or as a carrier for further food grade ingredients, preferably selected from the group consisting of proteins, salts, flavours, colours and preservatives or as a carrier for further food grade ingredients selected from the group consisting of vitamins, minerals, proteins, salts, flavours, colours and preservatives.

[0174] An eighth aspect of the present invention relates to a process for the preparation of sugar beet pulp according to the first or third aspect or sugar beet pulp loaded with further food grade ingredients according to the fifth aspect, comprising: (a) As a texturizer in foods, (b) As a moisture retaining agent in foods; (c) as a water absorbent in food products; (d) As a fat substitute in food; or (e) relates to the use of a combination of two or more of (a) to (d). EXAMPLES

[0175] Working Example Method for determining aqueous solubility at pH=7.0 or pH=3.0 and T=20°C The aqueous solubility of the protein at pH=7.0 (or pH=3.0) and a temperature of 20° C. was tested using the following protocol: (a) adding a sample of protein to demineralized water in an amount of 5% by weight, based on the total weight of all components; (b) stirring the composition of step (a) for 1 hour at a temperature of 20° C.; (c) measuring the pH of the composition obtained in step (b); (d) if the pH measured in step (c) is different from 7.0 (or 3.0), adjusting the pH to 7.0 (or 3.0) with 1 M HCl or 1 M NaOH; (e) taking a first subsample of the composition resulting from step (d) and determining the total protein content (A) using the Kjeldahl method with a conversion factor of 6.25 (g / L); (f) taking a second subsample of the composition resulting from step (d) and centrifuging it at 4000G for 10 minutes (Beckman Coulter Avanti JE centrifuge), isolating the resulting supernatant and determining its total protein content (B) (g / L) using the Kjeldahl method with a conversion factor of 6.25; (g) Calculate the solubility of the protein at pH=7.0 (or 3.0) and T=20° C. from the following: %Solubility=(B) / (A)·100%.

[0176] Hardness measurement The average firmness (or hardness or toughness) of sugar beet pulp samples at 20° C. is determined using a texture analyzer (Stable Micro Systems Ltd, TA-XT Plus) equipped with a 5 kg load cell, a slotted base plate and a standard knife / blade set (HDP / BS) consisting of a reversible knife edge and a Warner Bratzler blade (see FIG. 1 for the experimental set-up) according to the following analytical procedure: i) in a first step, 50 samples of sugar beet cosette are provided (each sample having a length of a few centimetres, a width of 3.8 mm and a height of 2.8 mm), ii) placing the sample onto the slotted base plate of the Texture Analyzer with the "sample length" oriented perpendicular to the direction of movement of the standard blade set (see FIG. 1b for sample positioning); iii) Stiffness test was carried out on the sample at 20°C by pushing a knife / blade set through the sample at a speed of 2 mm / sec and recording the force-distance curve, where the maximum force (in g) in the force-distance curve was taken as the stiffness of the sample; iv) Steps (ii) and (iii) are repeated for all 50 samples and the values ​​for maximum force are averaged to provide the average stiffness (expressed in g) of the samples.

[0177] Repeated water desorption-water absorption measurement The repeated water desorption-absorption capacity of sugar beet pulp is determined using the following protocol. The following materials were used: polyamide cloth (36 g dry, 72 g wet), polystyrene box (22 g), 5 L bucket (350 g). The sugar beet pulp tested typically has a high moisture content, for example more than 60% by weight, preferably more than 90% by weight.

[0178] The tests were carried out using a Hafico (also available as Gezang Tinctuurpers met handpomp, type HP2-Hand) laboratory hydraulic hand press. In this hand press, 100 bar pressure corresponds to 5 bar at the piston. The working sequence is as follows: In a first step, the weight of a sugar beet pulp sample is determined, its dry matter content and its water holding capacity as well as the weight of a bucket of water; In a second step, the sugar beet pulp sample is provided in a polyamide fabric. The polyamide fabric with the sample is then pressed by closing the hydraulic valve and manually pumping until the hydraulic pressure reaches 100 bar. The hydraulic pressure is maintained at 100 bar for 1 minute. In so doing, the press juice is released from the sugar beet pulp sample through the polyamide fabric into a polystyrene box. The individual weights of the press juice and the individual weights of the polyamide fabric with the pressed sample are determined. In the third step, the polyamide fabric with the pressed sample is immersed in a 5 L bucket of water with a known weight for 1 minute, followed by removing the polyamide fabric with the rehydrated sample from the water while allowing any free water to drain by dripping for 1 minute. The weight of the polyamide fabric with the rehydrated sample together with the weight of the bucket of water is determined. In a fourth step, the moisture content of the rehydrated sugar beet pulp samples is determined and compared with the moisture content and water holding capacity of the original sugar beet pulp. Repeat these four steps in this order four times.

[0179] Determination of soil, sand and clay content The combined soil, sand and clay content in the sugar beet pulp sample is determined by measuring the HCl-insoluble ash according to NEN-ISO 5985:2003. The amount of soil, sand and clay is then expressed as a weight percentage based on the dry weight of the sugar beet pulp, i.e. It is expressed as (weight of HCl-insoluble ash) / (dry weight of sugar beet pulp)*100%.

[0180] Methods for determining dry matter and moisture content The sample with the first "wet weight" is subjected to drying in a hot air oven at a temperature of 80° C. for 20 hours, followed by drying at a temperature of 105° C. for 2 hours, to determine the dry matter and moisture content of the sample. The dry matter and moisture content are then determined from the weight loss.

[0181] Methods for measuring water-holding capacity The water retention capacity of the sample is measured by immersing the sample in water for 40 minutes. After this immersion, the sample is fully hydrated. The hydrated sample is then shaken on a sieve to remove any "free" water. The mass of the fully hydrated sample without free water is then determined. The dry matter content of the sample is then also measured, so that the water retention capacity (grams of water / grams of dry matter) can be determined.

[0182] Methods for determining protein content The protein content of the samples is determined using the Kjeldahl method with a conversion factor of 6.25.

[0183] Methods for measuring water uptake (water absorption capacity) during rehydration The sugar beet pulp or protein-loaded samples were dried in a hot air oven at a temperature of 90° C. until no further weight loss was observed. The samples so dried were rehydrated in excess water at room temperature. The weight of the rehydrated protein-loaded sugar beet particles was measured several times during the rehydration process. After about 1 hour, the sugar beet pulp or protein-loaded sugar beet pulp reached a constant weight. The total water uptake during rehydration [grams of water per gram of dry matter] is calculated from the total weight gain of the sieved samples during rehydration and from the moisture content of the sugar beet pulp or protein-loaded sugar beet particles before rehydration.

[0184] Method for determining water activity (AW) of dried samples The protein-loaded sugar beet pulp samples were dried for 6 h in a hot air oven at 90° C. The water activity (AW) of the so-dried samples is measured at 25° C. using a Lab Master-aw neo water activity measuring device (Novasina AG).

[0185] Methods for measuring particle size The particle size of sugar beet pulp particles, with a median particle size in the fully hydrated form on the order of 500 μm to 10 mm, can be measured using wet sieving, using the following protocol. The size of the sieve openings may vary depending on the size of the particles. For example, if the median particle size is greater than 2 mm, one or more sieves with openings >2 mm should be included.

[0186] The sugar beet pulp particles were first fully hydrated by soaking them in an excess amount of water for 30 minutes. The sieve stack was assembled from top to bottom in the following order: a top sieve with 2 mm openings, a sieve with 1.4 mm openings, a sieve with 1 mm openings, a sieve with 710 μm openings, a sieve with 500 μm openings, a sieve with 355 μm openings and a receiving tray.

[0187] The fully hydrated sugar beet pulp particles were fed to the top sieve and the combination of sieves was shaken for 5 minutes while water was continuously added to the top sieve to classify the fully hydrated sugar beet pulp particles. After classification, the mass of fully hydrated sugar beet pulp particles remaining on each of the sieves was calculated as a weight percentage relative to the total weight of fully hydrated sugar beet pulp particles fed to the top sieve to determine the particle size distribution. By incorporating the weight percentages for the sieves in order of increasing size of opening, a relationship was obtained between the sieve openings and the cumulative mass percentage of fully hydrated sugar beet pulp remaining on the sieve. From this relationship, the particle size corresponding to 50% by mass of the cumulative mass percentage was taken as the median particle size.

[0188] The particle size of sugar beet pulp particles with a median particle size (D50) in the fully hydrated form of the order of 100 μm to 850 μm can be measured using liquid dispersion laser diffraction (refractive index material: 1.53, refractive index dispersant: 1.33, absorbance: 0.1) on a Malvern Mastersizer 3000 coupled with a Malvern Hydro MV. The amount of sample of fully hydrated sugar beet pulp particles added to the water-filled measuring chamber is steadily increased until the obscuration is within the required range, after which the particle size distribution is measured. The stirring speed of the Malvern Hydro MV was 2500 rpm. The resulting median particle size D50 is the volume median based on the volume distribution. The median particle size D50 is the diameter below which half of the population of sugar beet pulp particles are. This volume median particle size is known in the art as Dv50 or D v0.5 It is often referred to as.

[0189] Example 1: Water uptake and release with and without different pretreatment steps Raw sugar beet was sliced ​​into particles with a size of 4 x 4 x 6 mm. Different samples of raw sugar beet particles (samples 2-8) were subjected to different pretreatment steps as shown in Table 1. Sample 1 was not subjected to any pretreatment step (reference).

[0190] Some samples were subjected to pulsed electric field (PEF) treatment using a Dil,Elcrack HVP 30,bath TB 140 device (field strength: 1 kV / cm, treated water conductivity: 1700 μS / cm, treated water temperature: 25°C, belt speed 0.04 m / s).

[0191] Heat treatment at 70°C and 120 min was performed with excess water to mimic the conditions in a diffusion tower. Treatment at 100°C for 10 min was directly followed by heat treatment at 70°C and 120 min with the same excess water. The samples pretreated with excess water were sieved to remove "free water". The pretreated sugar beet pulp had a moisture content based on the weight of the pretreated sugar beet pulp as shown in Table 1.

[0192] The effect of different pretreatments on the water uptake and amount of water released during the subsequent pressing step (tincture press, Gezang (Hafico), the Netherlands; operating at 9 bar pressure for 5 min) was investigated. The amount of water released (in g) from 200 grams of (pretreated) sugar beet pulp is shown in Table 1. The percentage of water released from 200 grams of sugar beet pulp during pressing based on the total amount of water present before pressing is also shown in Table 1.

[0193] [Table 1]

[0194] It was concluded that increasing the amount of heat applied during pretreatment had a clear effect on the water uptake of sugar beet pulp. Pretreatment with PEF alone or with subsequent membrane disruption by freeze / thaw also had a clear effect on the water uptake of raw sugar beet particles, i.e. without heat treatment.

[0195] It was further concluded that increasing the amount of heat applied during pretreatment had a positive effect on water release during pressing. Pretreatment with PEF and / or membrane disruption by freeze / thaw also had a positive effect on water release during pressing of raw sugar beet grains, i.e. without heat treatment.

[0196] The combination of heat treatment followed by freezing / thawing had the most pronounced effect on water uptake and water release during pressing.

[0197] Example 2: Water holding capacity of treated spent sugar beet pulp Spent sugar beet pulp was sampled from a diffusion tower at Cosun Beet Company, Dinteloord, the Netherlands. Spent sugar beet pulp was obtained by slicing sugar beets into so-called "cosettes" and subjecting the sugar beet cosettes to thermal cell disruption and extraction in a diffusion tower, where sucrose as well as other water-soluble components were extracted from the heat-treated sugar beet cosettes by a hot water diffusion process at temperatures between 65 and 75°C and residence times between 30 and 180 minutes to obtain the so-called "raw juice" or "diffused juice". This heat treatment resulted in denaturation of the cell membranes of the remaining spent sugar beet pulp and partial destruction of the cell wall structure. The spent sugar beet pulp was then cooked in excess water (100°C) for 10 minutes, pressed, frozen, thawed, immersed in water for 10 minutes, frozen and thawed again, and finally immersed in water for 40 minutes. After this final steeping, the treated sugar beet pulp was fully hydrated. Any "free" water was removed by shaking the product on a sieve.

[0198] The sugar beet pulp so treated contained an amount of water 33 times the dry weight of the sugar beet pulp and had less than 2% by weight of mono- and disaccharides based on the dry weight of the sugar beet pulp.

[0199] Example 3: Protein loading of pretreated spent sugar beet pulp Spent sugar beet pulp was sampled from a diffusion tower at Cosun Beet Company, Dinteloord, the Netherlands. Spent sugar beet pulp was obtained by slicing sugar beets into so-called "cosettes" and subjecting the sugar beet cosettes to thermal cell disruption and extraction in a diffusion tower, where sucrose along with other water-soluble components were extracted from the heat-treated sugar beet cosettes by a hot water diffusion process at temperatures between 65 and 75°C and residence times between 30 and 180 minutes to obtain the so-called "raw juice" or "diffused juice". This heat treatment resulted in denaturation of the cell membranes of the remaining spent sugar beet pulp and partial destruction of the cell wall structure.

[0200] Whey protein isolate (BiPro) was obtained from Davisco Foods Int. The water solubility of this protein at pH=7.0 and T=20° C. was determined to be 93.5% according to a previously defined analytical protocol.

[0201] Potato protein isolate (Solanic® 200) was obtained from Avebe BV, the Netherlands. The water solubility of this protein at pH=7.0 and T=20° C. was determined to be 97.7% according to the previously defined analytical protocol.

[0202] Broad bean protein isolate (HQ isolate) was obtained from Cosun, Dinteloord, the Netherlands. The water solubility of this protein at pH=7.0 and T=20° C. was determined to be 93.0% according to a previously defined analytical protocol. This broad bean protein isolate has the following specifications: Protein (Nx6.25): 88%, Carbohydrate: 4.0%, Ash: 4.6%, Fat: <1%, Moisture: 2.9%.

[0203] Soy isolate (Clarisoy 100) was obtained from ADM, US. The water solubility of this soy protein isolate at pH=7.0 and T=20° C. is very low. However, it has significant water solubility at pH=3.0 and T=20° C. as measured according to the analytical protocol previously defined.

[0204] Soy TVP (Response 4410) was obtained from DuPont Nutrition & Biosciences.

[0205] First pretreatment of spent sugar beet pulp Spent sugar beet pulp as defined above was pretreated by washing with tap water, cooking at 100°C for 5 minutes and freezing (-18°C for 24 hours). The frozen spent sugar beet pulp was thawed in a microwave oven and ground in a meat grinder to obtain spent sugar beet pulp with an average size of about 5x5x5 mm. The thus obtained spent sugar beet pulp was again cooked in excess water at 100°C for 5 minutes. The term "excess water" as used herein means that the amount of water was greater than the amount that can be absorbed by the sugar beet pulp thus treated. The obtained wet spent sugar beet pulp was separated from "free water" by sieving and had a moisture content of 95% by weight based on the weight of the wet spent sugar beet pulp. Due to the excess amount of water used during cooking, the wet spent sugar beet pulp was saturated (hydrated) with water to a maximum.

[0206] Dry protein loading The wet spent sugar beet pulp obtained after the first pretreatment step as described above, having a moisture content of 95% by weight based on the weight of the wet spent sugar beet pulp, was mixed without further treatment steps with dry protein powder in a weight ratio of 6:1 (wet spent sugar beet pulp):(dry protein powder). This is a weight ratio of 1:3.3 on a dry matter basis. Mixing of both components was performed manually with a spatula until a homogenous mixture was obtained. This procedure was carried out for (i) whey protein isolate, (ii) broad bean isolate and (iii) potato protein isolate. For (iv) soy protein isolate, a small amount of concentrated lactic acid (88%) was added dropwise during mixing until a pH of 3.0 was obtained. The obtained homogenous mixtures (i) to (iv) were stored at a temperature of 5° C. for at least 12 hours to allow the loading of the proteins into the pretreated spent sugar beet pulp.

[0207] Secondary pretreatment of spent sugar beet pulp The wet spent sugar beet pulp obtained after the first pretreatment step as described above, having a moisture content of 95% by weight based on the weight of the wet spent sugar beet pulp, was subjected to a second pretreatment by subjecting it to pulp pressing in a tincture press (Gezang (Hafico), the Netherlands) at 9 bar for 5 minutes to obtain pressed pretreated spent sugar beet pulp having a moisture content of 90% by weight based on the weight of the pressed pretreated spent sugar beet pulp.

[0208] Wet protein loading Four concentrated (20 wt%) protein solutions were prepared in demineralized water using (i) whey protein isolate, (ii) broad bean isolate, (iii) potato protein isolate and (iv) soy protein isolate. Then, 200 g of pressed spent sugar beet pulp obtained after the second pretreatment step as described above, having a moisture content of 90 wt% based on the weight of the pressed pretreated spent sugar beet pulp particles, were dispersed in each of 1 kg of concentrated protein solutions and mixed for 1 hour using an overhead stirrer. For the soy protein isolate, a small amount of concentrated lactic acid (88%) was added dropwise during mixing until a pH of 3.0 was obtained. Thus, the pressed spent sugar beet pulp obtained after the second pretreatment step as described above was mixed with the concentrated protein solution in a weight ratio of 1:5. This corresponds to a weight ratio of 1:1 (wet pressed spent sugar beet pulp):(dry protein). This is a weight ratio of 1:10 on a dry matter basis. The resulting dispersion was stored at a temperature of 5° C. for at least 12 hours to allow loading of the protein into the pretreated spent sugar beet pulp. In a subsequent step, the protein-loaded sugar beet pulp was removed from the liquid phase by sieving.

[0209] Fixation using thermal coagulation The proteins loaded into the pretreated spent sugar beet pulp were immobilized in the pretreated spent sugar beet pulp using thermocoagulation, ie, denaturation and precipitation using heat.

[0210] In a first step, the protein-loaded pretreated spent sugar beet pulp was placed on a sieve and subjected to a washing step with water (from Quooker) having a temperature of 100°C. This washing step partially removes the proteins present on the outer surface of the sugar beet pulp. This is an optional step, since it may remove valuable proteins from the outer surface that may be immobilized in the pretreated spent sugar beet pulp. In a second step, the washed pretreated protein-loaded spent sugar beet pulp was immersed in an excess amount of boiling water containing 0.2 wt% NaCl. After a residence time of about 1 minute, the protein-loaded sugar beet pulp was removed from the boiling water.

[0211] Immobilization using isoelectric precipitation Proteins loaded onto the pretreated spent sugar beet pulp were immobilized in the pretreated spent sugar beet pulp using isoelectric precipitation.

[0212] In the first step, the pretreated spent sugar beet pulp loaded with protein was dispersed in excess water. For the sugar beet pulp loaded with soy protein isolate, the pH was adjusted to 4.7 using 1 M NaOH. For the sugar beet pulp loaded with whey protein isolate, broad bean protein isolate and potato protein isolate, the pH was adjusted to 4.4 using concentrated lactic acid (88%).

[0213] analysis The dry matter content of sugar beet pulp without protein loading (reference) and after loading / immobilization was determined according to the analytical protocol specified above.

[0214] A reference sample (reference) consisting of wet spent sugar beet pulp having a moisture content of 95% by weight (subjected to the first pretreatment step) was then placed on a sieve, subjected to a washing step with water having a temperature of 100° C. (ex Quooker), immersed in an excess of boiling water with 0.2% by weight NaCl for a residence time of about 1 minute and then removed from the boiling water.

[0215] The Kjeldahl protein content of the reference sample (ref) was determined according to the analytical protocol specified above. The Kjeldahl protein content of the sugar beet pulp after loading / immobilization was also measured according to the analytical protocol specified above. From these measurements it is possible to determine the Kjeldahl protein content [wt %] based on the sum of the total wet matter and dry matter content of the sugar beet pulp loaded with protein. The results are presented in Table 2.

[0216] [Table 2]

[0217] Sugar beet pulp loaded with whey protein isolate via the wet method, where the proteins are immobilized using heat (thermocoagulation), was dried in a hot air oven at a temperature of 90° C. until no further weight loss was observed. Similarly, sugar beet pulp loaded with potato protein isolate via the wet method, where the proteins are immobilized using heat (thermocoagulation), was dried in a hot air oven at a temperature of 90° C. until no further weight loss was observed. The moisture content and water activity (AW) of these dried products were measured according to the analytical protocol specified above and are presented in Table 3. As a reference, the moisture content and water activity (AW) of soy TVP Response 4410 were measured.

[0218] The total water uptake (g water per g dry matter) during rehydration of the dried sugar beet pulp loaded with whey protein isolate was measured according to the analytical protocol specified above. Similarly, the total water uptake (g water per g dry matter) during rehydration of the dried sugar beet pulp loaded with potato protein isolate was measured according to the analytical protocol specified above. As a reference, the total water uptake (g water per g dry matter) during rehydration of soy TVP Response 4410 was measured. The results are presented in Table 3. From the water content of the "dry" product before water uptake and its own water uptake, the total water content after rehydration can be calculated. The results are also presented in Table 3.

[0219] [Table 3]

[0220] It was concluded that sugar beet pulp loaded with the protein according to the invention exhibits increased water uptake and moisture content upon rehydration compared to the reference soy TVP. Dried sugar beet pulp loaded with the protein according to the invention can absorb an amount of water about 10-13 times its own dry weight. For example, 1 g of dried sugar beet pulp loaded with whey protein having a moisture content of 16.6% by weight can absorb 10.8 g of water, resulting in a water uptake of 12.9 g water / [g of dry matter] and a total moisture content of 13.1 g water / [g of dry matter].

[0221] Example 4: Protein loading of sugar beet pulp Sugar beet pulp subjected to different pretreatment steps as shown in Table 1 was loaded with whey protein isolate using wet and dry protein loading followed by immobilization using heat coagulation as described in Example 3. The Kjeldahl protein content [wt %] based on the total dry matter content of the protein-loaded sugar beet pulp was determined. The results are presented in Table 4.

[0222] [Table 4]

[0223] From Table 4 it can be concluded that the freeze / thaw step significantly increases the protein loading. Furthermore, additional heating, especially at 100°C, increased the protein loading. Pretreatment in which a heating step at 100°C and a freeze / thaw step were applied resulted in the highest protein loading for both wet and dry loading. PEF treatment, without a heating step and / or without a freeze / thaw step, had a limited effect on the protein loading.

[0224] Figure 2a displays an image taken by confocal scanning laser microscopy of sugar beet pulp loaded with whey protein using wet protein loading followed by immobilization using thermal coagulation. Figure 2b is a copy of Figure 2a where the colors have been slightly changed to highlight the immobilized whey protein in the sugar beet pulp matrix. The white areas in Figure 2b correspond to the whey protein, the grey areas correspond to the sugar beet pulp matrix and the black areas correspond to the background.

[0225] Figure 3a displays an image taken by confocal scanning laser microscopy of sugar beet pulp loaded with whey protein using dry protein loading followed by immobilization using thermal coagulation. Figure 3b is a copy of Figure 3a where the colors have been slightly changed to highlight the immobilized whey protein in the sugar beet pulp matrix. The white areas in Figure 3b correspond to the whey protein, the grey areas correspond to the sugar beet pulp matrix and the black areas correspond to the background.

[0226] Sugar beet pulp pretreated according to sample 8, loaded with whey protein isolate immobilized using thermal coagulation using dry loading, was dispersed in an excess of tap water for 6 hours at a temperature of 20° C. As a reference example, sugar beet pulp pretreated according to sample 8, loaded with whey protein isolate using dry loading but without a subsequent immobilization step, was dispersed in an excess of tap water for 6 hours at a temperature of 20° C.

[0227] The Kjeldahl protein content [wt. %] based on the total dry matter content of the protein-loaded sugar beet pulp was then determined for both samples. The sample prepared without the immobilization step had a Kjeldahl protein content of 17.2 wt. % based on the total dry matter content of the protein-loaded sugar beet pulp. The sample prepared with the immobilization step had a Kjeldahl protein content of 59.7 wt. % based on the total dry matter content of the protein-loaded sugar beet pulp, i.e. 93% of the protein was still present in the sugar beet pulp in water after 6 hours. It was concluded that the immobilization step effectively prevents the leakage of protein from the sugar beet pulp.

[0228] Example 5 The firmness, toughness or hardness of the differently pretreated sugar beet pulp was tested according to the analytical protocol as previously defined.

[0229] Sample 9 concerns spent sugar beet pulp sampled from a diffusion tower at Cosun Beet Company, Dinteloord, the Netherlands, and subsequently stored in a frozen state (-18°C). Prior to testing, sample 9 was thawed in a microwave oven and immersed in excess water for 40 minutes.

[0230] Sample 10 relates to spent sugar beet pulp sampled from a diffusion tower at Cosun Beet Company, Dinteloord, the Netherlands, and then stored in a frozen state (-18°C). Sample 10 was thawed in a microwave oven and then heated in excess water at 95°C for 17 minutes.

[0231] The results are shown in Table 5. The additional heating step significantly reduces firmness, resulting in advantageous sensory properties, especially with regard to bite, without adversely affecting the structural integrity of the pulp.

[0232] [Table 5]

[0233] Example 6 The combined soil, sand and clay content in the differently pretreated sugar beet pulp samples was determined by measuring the HCl-insoluble ash content according to NEN-ISO 5985:2003 (see also the analytical protocol as previously defined).

[0234] Sample 11 relates to spent sugar beet pulp sampled from a diffusion tower at Cosun Beet Company, Dinteloord, the Netherlands. Sample 12 is based on Sample 11, which was then washed. Sample 13 is based on Sample 12, which was then heated in excess water (T=95° C.) for 20 minutes. Sample 14 is based on Sample 13, which was cooled at about 5° C. and then the water portion containing the soil, sand and clay was removed. Sample 15 is based on Sample 14, after freezing it at approximately −20° C. The results are shown in Table 6.

[0235] [Table 6]

[0236] Example 7 The microbial counts were determined in samples of sugar beet pulp pretreated in different ways. Sample 16 is based on sample 11 after 16 hours residence at temperatures between 70 and 50 °C. Sample 17 is based on sample 16, which was subsequently washed and heated for 20 minutes in an excess of water (T = 95 °C). The results are shown in Table 7. From Table 7 it is clear that sugar beet pulp obtained directly from the diffusion tower is prone to microbial spoilage. Heat treatment at 95 °C for 20 minutes results in a product that is safe for human consumption from a microbial point of view.

[0237] [Table 7]

[0238] Example 8: Vegetarian Burger Vegetarian burgers were produced using (a) sugar beet pulp and (b) protein-loaded sugar beet pulp produced as follows: Spent sugar beet pulp sampled from a diffusion tower at Cosun Beet Company, Dinteloord, the Netherlands, was washed with tap water, cooked in excess water (5 min at 100° C.) and frozen (−18° C.). The frozen spent sugar beet pulp was thawed in a microwave oven and ground in a meat grinder to obtain spent sugar beet pulp with an average size of about 5×5×5 mm. The thus obtained spent sugar beet pulp (a) was cooked again in excess water at 100° C. for 5 min. The spent sugar beet pulp thus obtained was loaded with whey protein isolate (BiPro; available from Davisco Foods Int.; see Example 3) or with fava bean protein isolate (HQ isolate; Cosun, Dinteloord; see Example 3) using dry loading and immobilization using heat coagulation to provide protein-loaded sugar beet pulp (b). A general recipe for a vegetarian burger containing sugar beet pulp (protein-loaded) is provided in Table 8.

[0239] [Table 8]

[0240] As a reference, a vegetarian burger based on soy-TVP was prepared, the recipe of which is provided in Table 9.

[0241] [Table 9]

[0242] The vegetarian burgers were produced using the following sequence of steps: (i) All ingredients except coconut oil are mixed in a Hobart mixer to obtain a homogenous dough; (ii) heating coconut oil in a microwave oven to a temperature of about 50°C and adding it to the dough obtained in step (i); (iii) forming about 110 g burgers from the dough obtained in step (ii) in a burger press (Sammic SL, Φ10 cm) at about 20° C.; (iv) pre-cooking the raw burgers obtained in step (iii) in a steam oven at 100° C. for 3 minutes; (v) freezing the pre-cooked burgers obtained in step (iv) in a freezer (-18°C); and (vi) The frozen burgers were thawed in a microwave oven and pan-fried on an induction stove.

[0243] The vegetarian burgers were sensorily evaluated by a trained panel of four people and scored for texture, flavor and juiciness.

[0244] The vegetarian burger based on soy TVP had a dry mouthfeel and was not juicy. The vegetarian burger based on sugar beet pulp without protein loading was less dry and very juicy than the vegetarian burger based on soy TVP. The vegetarian burger based on sugar beet pulp with protein loading was juicier than the vegetarian burger based on soy TVP but less juicy than the vegetarian burger based on sugar beet pulp without protein loading. However, the vegetarian burger based on sugar beet pulp with protein loading had a better bite than the vegetarian burger based on sugar beet pulp without protein loading.

[0245] None of the vegetarian burgers had any sand inclusions. The vegetarian burger with fava protein isolate had a somewhat better flavor than the vegetarian burger with whey protein. Both vegetarian burgers did not have the typical sugar beet taste.

[0246] Example 9: Production of sugar beet pulp with increased water holding capacity Sugar beet pulp with increased water holding capacity was produced as follows: Spent sugar beet pulp in the form of cosettes with a size of about 24 x 3.4 x 2.1 mm, i.e. fresh sugar beet cosettes subjected to sucrose extraction for 30-180 minutes at a temperature of 65-75°C without the use of any chemicals, was obtained directly from the diffusion tower and washed with water to remove any residual stones and sand. Foreign bodies were discarded from the spent sugar beet cosettes via metal detector and optical sorting process before being subjected to a blanching step at 95°C for 20 minutes. After the blanching step, the spent sugar beet cosettes were cooled to a temperature of about 5°C and frozen at -19°C using Individual Quick Freezing technique (IQF). As a result of the processing, the cosettes were broken down into small particles. The frozen spent sugar beet cosettes were packaged and stored under low temperature conditions (-18°C). The frozen spent sugar beet cosette had a dry matter content of 5.7% by weight. No additives other than water were added during the process.

[0247] Frozen spent sugar beet cosette with a dry matter content of 5.7% by weight was thawed. The water holding capacity of the thawed spent sugar beet cosette ("Sugar Beet Cosette A") was determined using the analytical protocol as previously defined to be 21.9 g water / g dry matter. The average particle size of "Sugar Beet Cosette A" in the fully hydrated form was approximately 10.5 x 3.4 x 2.1 mm.

[0248] In a first experiment, a portion of "Sugar Beet Cosette A" was first reduced in size by cutting with a knife and further reducing using a Braun 4191 Blender to produce "Sugar Beet Particles B". The water retention capacity of the reduced size "Sugar Beet Particles B" was determined using the analytical protocol as previously defined and was higher than 22 g water / g dry matter. "Sugar Beet Particles B" had a natural color. The resulting median particle size of the "Sugar Beet Particles B" in fully hydrated form was about 1 mm, as measured using wet sieving (see analytical protocol defined above).

[0249] In a second experiment, the particle size of a portion of "Sugar Beet Cosette A" was first reduced by cutting with a knife and further reducing using a Wolf Mill (Kenwood Pro 2000 Excel) to produce "Sugar Beet Particles C". The water retention capacity of "Sugar Beet Particles C" with reduced particle size was determined using the analytical protocol as previously defined and was higher than 22 g water / g dry matter. "Sugar Beet Particles C" had a natural color. The resulting median particle size of "Sugar Beet Particles C" in fully hydrated form was about 1.4 mm, as measured using wet sieving (see analytical protocol defined above).

[0250] In a third experiment, the particle size of another portion of "Sugar Beet Cosette" was cut with a knife and then mixed with water in a 1:1 weight ratio using a Braun 4191 Blender and the product obtained from the blender was reduced using a Silverson Model L5 series high shear laboratory mixer to produce "Sugar Beet Particles D". The median particle size D50 of "Sugar Beet Particles D" in fully hydrated form was 443 μm with a D90 value of 1130 μm and a D10 value of 126 μm, as measured using liquid dispersion laser diffraction (see analysis protocol defined above). Due to the 1:1 weight ratio mixing with water, the "Sugar Beet Particles D" were fully hydrated up to their water holding capacity and were present in an excess amount of water. The sample had an overall dry matter content of 2.85% by weight.

[0251] The repeated water desorption-absorption capacity of "sugar beet particles A" with a dry matter content of 5.7% by weight (16.5 g water / g of dry matter, i.e. not fully soaked to its capacity) and a water retention capacity of 21.9 g water / g of dry matter was determined according to the analytical protocol defined above. After 1 min of pressing, 444 g of "sugar beet particles A" released 234 g of press juice. After 4 pressings and 4 rehydrations, the rehydrated "sugar beet particles A" had a weight of 486 g. Thus, after the last minute of rehydration, "sugar beet particles A" contained 19.2 g water / g of dry matter, which is close to the water retention capacity of the original "sugar beet particles A" before pressing (measured after 40 min of soaking).

[0252] Example 10: Bakery Products Yeast bread was made using the "sugar beet particles C" produced in Example 9 using the recipe shown in Table 10.

[0253] [Table 10]

[0254] Yeast breads were produced by combining water (30°C) and yeast. After 10 minutes the remaining ingredients were added and kneaded in a Hobart mixer at speed 2 for 10 minutes. The dough was then left to rise for 45 minutes at 35°C and 85% humidity. The dough was formed into bread moulds and left to rise again for 50 minutes. Afterwards a steam jet was applied and the breads were baked in an oven at 200°C (CIC 220°C overhead, 230°C floor) for 40 minutes.

[0255] Brioche bread / buns were made using the "Sugar Beet Particles C" produced in Example 9 using the recipe shown in Table 11.

[0256] [Table 11]

[0257] Brioche bread / buns were produced by mixing eggs, yeast, butter and milk. After 30 minutes at 30°C, flour, sugar, "sugar beet granules C" and salt were added and the resulting mixture was mixed until a smooth dough was obtained. After 30 minutes of rising at 30°C, the dough was stretched and folded. After stretching and folding, the dough was allowed to rise for another 30 minutes. The dough was formed into 8 pieces. The dough was proofed twice for 60 minutes at 30°C on greaseproof paper covered with foil. The whole egg and milk mixture was brushed onto the formed dough pieces and sesame seeds were sprinkled on top. The formed dough pieces were baked in an oven at 200°C for 25 minutes. The resulting brioche bread was cooled on a wire rack.

[0258] A pizza crust was made using the "Sugar Beet Particles C" produced in Example 9 using the recipe shown in Table 12.

[0259] [Table 12]

[0260] The pizza crust was prepared as follows: The oven was preheated to 250°C. The "Sugar Beet Particles C", almond flour and Parmesan cheese were mixed. Then the eggs were added and mixing was continued. A baking tray was lined with parchment paper. The parchment paper was greased with some oil. The dough mixture was placed on the paper with a thickness of about 0.5 cm. The dough was baked in the oven for 15 minutes until a golden brown pizza crust was obtained. The pizza crust was topped with tomato sauce, mozzarella, mushrooms and some Parmesan cheese and baked again in the oven for 15 minutes.

[0261] The pizza was tasted. The crust was crispy and had a nice golden color. The slices could be eaten with the fingers. No sugar beet flavor was observed.

[0262] As previously indicated, "Sugar beet particles C" had a dry matter content of 5.7% by weight. This corresponds to 16.5 g water per gram of dry matter. However, the water retention capacity of "Sugar beet particles C" is very high. Thus, "Sugar beet particles C" absorb and retain water in the bakery products. "Sugar beet particles C" also add fiber to the bakery products. Banketbakkersspijs / marzipan was produced using "Sugar beet particles B" produced in Example 9 using the recipe shown in Table 13. In comparison to conventional banketbakkersspijs / marzipan, almond flour is completely replaced by "Sugar beet particles B". The ingredients were mixed using a Braun 4191 Blender.

[0263] [Table 13]

[0264] The banketbakkersspijs / marzipan was placed into a piping bag. Two slabs of puff pastry were filled with the banketbakkersspijs / marzipan. The product was baked in an oven at 180°C for 25 minutes. The product had a neutral taste. The texture was close to that of a conventional product based on almond flour.

[0265] Example 11: Dairy Products A non-fat yoghurt according to the invention ("inv.") was produced using "sugar beet particles D" produced in Example 9 using the recipe shown in Table 14. As a reference, a non-fat yoghurt and a full fat yoghurt without spent sugar beet particles were produced ("ref.").

[0266] [Table 14]

[0267] Both reference yoghurts were prepared (at laboratory scale) using the following steps: Add skim milk powder to milk (either skim or full fat) and allow to solubilize / hydrate for 30 minutes at room temperature while stirring. Mix using a Silverson Model L5 series high shear laboratory mixer at 8000 rpm for 2 minutes. The mixture is pasteurized in a HotmixPRO Combi at 85°C for 1 minute. The mixture is cooled to fermentation temperature (40°C) in a HotmixPRO Combi. -Add lactic acid bacteria culture and ferment in Moulinex Yoghurteo YG231 at 40℃ for 14 hours. Stir, cool to <7°C and store in the refrigerator.

[0268] A yoghurt according to the invention was prepared using the procedure described above, in which in a first step "sugar beet particles D" were added to skimmed milk and the resulting mixture was stirred. The yoghurt was evaluated by a sensory panel (see Example 15).

[0269] Example 12: Sauce A low-fat vegetable mayonnaise according to the invention ("inv.") was prepared using "sugar beet particles D" prepared in Example 9 using the recipe shown in Table 15. As a reference, a full-fat mayonnaise without sugar beet particles ("ref.") was prepared.

[0270] [Table 15]

[0271] A low-fat vegetable mayonnaise according to the invention was prepared (laboratory scale) as follows: In a first step, water and "sugar beet particles D" were blended (1:1 weight ratio) to provide a smooth puree. To this puree, the remaining water, two vinegars, lactic acid and lemon juice were added and the resulting mixture was stirred. After that, broad bean protein isolate, EDTA, sugar and potassium sorbate were added and the mixture was stirred for 10 minutes. Dijon mustard was then added and the mixture was subjected to high shear mixing at 10000 rpm for 2 minutes using a Silverson Model L5 series high shear laboratory mixer. Next, sunflower oil was slowly added and the product was obtained while mixing at 8000 rpm using a Silverson. The mayonnaise was evaluated by a sensory panel (see Example 15).

[0272] Example 13: Meat Substitutes and Hybrid Meat Products Seaweed nuggets according to the invention ("inv.") were made using "Sugar beet particles C" made in Example 9 using the recipe shown in Table 16. The seaweed nuggets were evaluated by a sensory panel. Favorable tactile responses were obtained in terms of juiciness and biteability.

[0273] [Table 16]

[0274] Falafel burgers according to the invention ("inv.") were prepared using "sugar beet particles C" prepared in Example 9 using the recipe shown in Table 17. The falafel burgers were evaluated by a sensory panel. Favorable tactile responses were obtained with regard to juiciness, texture and bite.

[0275] [Table 17]

[0276] "Beet balls" according to the invention ("inv.") were produced using "Sugar beet particles C" produced in Example 9 using the recipe shown in Table 18. The "beet balls" were evaluated by a sensory panel. Favorable sensory responses were obtained with regard to mouthfeel, texture, moisture and juiciness.

[0277] [Table 18]

[0278] A vegan Italian seitan sausage according to the invention ("inv.") was produced using "Sugar Beet Particles C" produced in Example 9 using the recipe shown in Table 19.

[0279] [Table 19]

[0280] Vegan Italian seitan sausage was prepared as follows: Onion and garlic were sautéed in olive oil for 5 minutes. Vegetable broth, tomato paste and white miso were mixed until a smooth mixture was obtained. Sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, liquid smoke and sautéed scallion-garlic mix were then added and stirred. "Sugar beet particles C" and wheat gluten were then added to make the dough. The dough was cut into 6 portions and formed into shapes similar to sausages. The sausages were completely covered with aluminum foil and steamed for 40 minutes. The steamed sausages were chilled in the refrigerator.

[0281] A vegan Italian seitan sausage was evaluated by a sensory panel. The Italian flavored sausage was firm after steaming and cooling. The sausage was easily cut into slices and pan-fried in oil. The "sugar beet particles C" in the sausage appear to be fat particles typically found in sausages made from animal meat. The flavor of the sausage was good.

[0282] Hybrid Swedish meatballs according to the invention ("inv.") were made using the "Sugar Beet Particles C" produced in Example 9 using the recipe shown in Table 20.

[0283] [Table 20]

[0284] The hybrid Swedish meatballs were evaluated by a sensory panel. The meatballs had a good brown color. The meatballs were tasty, moist and juicy. The typical sugar beet flavor was not observed.

[0285] Example 14: Fruit-like products A fruit-like product according to the invention ("inv.") was produced using "Sugar beet particles A" produced in Example 9, sugar and sour cherry juice concentrate (clarified to R=65, frozen, 1509100 (SVZ International BV)). "Sugar beet particles B" and the cherry juice concentrate were mixed in a 1:1 weight ratio and part of the water was evaporated in a Rotovapor R-107 to a level of 30° Bx. Sugar was added in an amount to reach 60° Bx. The product was mixed and stored at low temperature (4° C.) for 1 day. After 24 hours, most of the sugar had dissolved. Most of the cherry juice concentrate and sugar were absorbed or poured into the "Sugar beet particles A".

[0286] Approximately 100 g of the fruit-like product was mixed with 1 liter of vanilla ice cream (Jumbo Supermarkt). The product was stored in the freezer overnight and then evaluated by a sensory panel (see Example 15).

[0287] Example 15: Sensory analysis The products were subjected to a sensory analysis by a trained taste panel of 8 panelists. The sensory analysis started with visual observation and tasting to find the relevant attributes to evaluate. In a subsequent step, the attributes were discussed to find a characteristic definition. The actual scoring evaluation of the attributes was done without discussion. The scores used were as follows:

[0288] [Table 21]

[0289] Scores from the eight panelists were added for each individual attribute and are presented in Tables 22, 23 and 24 for the yogurt described in Example 11, the mayonnaise described in Example 12, and the ice cream containing the fruit-like product described in Example 14, respectively.

[0290] [Table 22]

[0291] Low-fat yoghurt has a sour palette and a low viscous texture. Full-fat yoghurt is valued for its creamy, viscous texture. It was concluded that the addition of "sugar beet particles D" to skim (low-fat) yoghurt shifts the mouthfeel to that of full-fat yoghurt in terms of free water, smoothness, colour and thickness. Thus, the sugar beet pulp according to the invention can be used as a texturizer in fat substitutes and dairy products.

[0292] [Table 23]

[0293] Mayonnaise with low fat content has a protective equivalent rating for thickness / jelly density, lingering / long lasting and fattiness. It was concluded that sugar beet pulp according to the invention can be used as a fat substitute and texturizer in sauces.

[0294] [Table 24]

[0295] The fruit-like product did not freeze like ice cream. Without being bound by any theory, it is believed that the high Rx value lowered the freezing point of the fruit-like product. Panelists were positively surprised with the flavor and texture of the fruit-like product.

Claims

1. Sugar beet pulp, (a) capable of absorbing an amount of water at least 14 times the dry weight of said sugar beet pulp; (b) capable of retaining an amount of water at least 14 times the dry weight of said sugar beet pulp; or (c) Sugar beet pulp, which is a combination of (a) and (b).

2. (a) capable of absorbing an amount of water that is at least 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 times the dry weight of the sugar beet pulp; (b) capable of holding an amount of water that is at least 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 times the dry weight of the sugar beet pulp; or (c) the sugar beet pulp of claim 1 which is a combination of (a) and (b).

3. 10. The sugar beet pulp of claim 1, wherein the sugar beet pulp is processed into spent sugar beet pulp.

4. below: the sugar beet pulp contains less than 6% by weight of monosaccharides and disaccharides, based on the dry weight of the sugar beet pulp; the sugar beet pulp contains less than 8% by weight of HCl-insoluble ash, based on the dry weight of the sugar beet pulp, when measured according to NEN-ISO 5985:2003; the amount of water is 3 to 97% by weight based on the weight of the sugar beet pulp; - the sugar beet pulp contains cellulose and hemicellulose; - the sugar beet pulp is food grade; 2. The sugar beet pulp according to claim 1, characterized by one or more of the following: an average firmness of the sugar beet pulp at a temperature of 20°C of 100 to 900 g, as measured according to the analytical procedure defined in the experimental section using a texture analyzer (Stable Micro Systems Ltd, TA-XT Plus) equipped with a 5 kg load cell, a slotted base plate and a standard knife / blade set (HDP / BS) consisting of a reversible knife edge and a Warner Bratzler blade.

5. 2. The sugar beet pulp of claim 1 having a moisture content of 60 to 97% by weight, based on the weight of the sugar beet pulp.

6. 2. The sugar beet pulp of claim 1, comprising at least 20% by weight of pectin, based on the dry matter of the sugar beet pulp.

7. 2. The sugar beet pulp of claim 1, having a median particle size in fully hydrated form of 500 μm to 10 mm as determined using wet sieving according to the analytical procedures defined in the experimental section.

8. 2. The sugar beet pulp of claim 1, having a median particle size (D50) in fully hydrated form of 100 to 850 μm as determined using liquid dispersive laser diffraction.

9. 1. A method for improving the water absorption and / or water retention capacity of sugar beet pulp, comprising: (a) providing sugar beet material; (b) optionally extracting monosaccharides and disaccharides from the sugar beet material provided in step (a) at a temperature below 75°C to provide spent sugar beet pulp; (c) subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to heating at a temperature of at least 85°C to obtain sugar beet pulp with improved water absorption and / or water retention capacity; (d) optionally removing monosaccharides and disaccharides from the sugar beet pulp obtained in step (c).

10. 10. The method of claim 9 further comprising freezing and thawing.

11. (aa) providing sugar beet material; (bb) extracting monosaccharides and disaccharides from the sugar beet material provided in step (aa) at a temperature below 75°C to provide spent sugar beet pulp; (cc) subjecting the spent sugar beet pulp obtained in step (bb) to heating at a temperature of at least 90°C for at least 10 minutes; (dd) freezing the sugar beet pulp obtained in step (cc); (ee) optionally reducing the particle size of the sugar beet pulp obtained in step (dd); (ff) thawing the sugar beet pulp obtained in step (dd) or (ee) to obtain sugar beet pulp having improved water absorption and / or water retention capacity; (gg) optionally reducing the particle size of the sugar beet pulp obtained in step (ff).

12. 10. The method of claim 9, wherein the moisture content of the sugar beet material and sugar beet pulp is greater than 60% by weight, based on the weight of the sugar beet material or sugar beet pulp, throughout the process.

13. (i) organic solvent treatment or extraction; (ii) treatment with sulfite water; (iii) potassium oxalate treatment or extraction; (iv) sulfite treatment or extraction; (v) hydrogen peroxide treatment; (vi) acid treatment; (vii) alkaline treatment; or (viii) The method of claim 9, which does not include a combination of two or more of steps (i) to (vii).

14. 10. The method of claim 9, which does not include a step in which one or more chemicals are added.

15. Obtained or obtainable by the method according to any one of claims 9 to 14, (a) capable of absorbing an amount of water at least 14 times the dry weight of said sugar beet pulp; (b) capable of retaining an amount of water at least 14 times the dry weight of said sugar beet pulp; or (c) a combination of (a) and (b); Sugar beet pulp.

16. 9. A method for loading sugar beet pulp according to any one of claims 1 to 8 with further food grade ingredients, said method comprising: (i) providing sugar beet pulp according to any one of claims 1 to 8; (ii) providing additional food grade ingredients, preferably selected from the group consisting of proteins, salts, flavors, colors, and preservatives; (iii) adding said further food grade ingredients provided in step (ii) to said sugar beet pulp provided in step (i), preferably followed by mixing; (iv) contacting the sugar beet pulp in the mixture provided in step (iii) with the additional food-grade ingredient to load the sugar beet pulp with the additional food-grade ingredient.

17. A method for loading sugar beet pulp according to any one of claims 1 to 8 with proteins, said method comprising: (i) providing the sugar beet pulp according to any one of claims 1 to 8; (ii) providing soluble proteins capable of being immobilized in the sugar beet pulp provided in step (i); (iii) adding the soluble protein provided in step (ii) to the sugar beet pulp provided in step (i), preferably followed by mixing; (iv) contacting the sugar beet pulp in the mixture provided in step (iii) with the protein to load the sugar beet pulp with protein under conditions in which the protein remains soluble; (v) immobilizing at least a portion of the protein in the sugar beet pulp; (vi) optionally drying the protein-loaded sugar beet pulp obtained in step (v); (vii) optionally rehydrating the protein-loaded sugar beet pulp obtained in step (v) or step (vi).

18. Step (v) of immobilizing at least a portion of the protein in the sugar beet pulp comprises (I) by heating the protein-loaded sugar beet pulp provided in step (iv) at a temperature of 85-100°C for at least 1 minute; or (II) by exposing the protein-loaded sugar beet pulp provided in step (iv) to an acidic solution having a pH of 4-5 for at least 1 minute; or (III) by exposing the protein-loaded sugar beet pulp provided in step (iv) to a pH equal to the isoelectric point; or (IV) by performing a combination of (I) and (II), or (V) The method of claim 17, carried out by combining (I) and (III).

19. 18. The method of claim 17, wherein the soluble protein provided in step (ii) is selected from the group consisting of vegetable proteins, including proteins derived from pulses (seeds), legumes, oil seeds, algae, and kelp; microbial proteins, including proteins derived from yeast, mold, and fungi; animal proteins, including whey proteins, chicken egg proteins, and proteins derived from insects; hydrolysates thereof; and combinations thereof.

20. 18. Sugar beet pulp loaded with further food grade ingredients, preferably loaded with proteins obtainable or obtainable by the process according to claim 17.

21. 9. A food product comprising sugar beet pulp according to any one of claims 1 to 8, said food product being preferably selected from the group consisting of meat substitutes, fish substitutes, breakfast cereals, cereal bars, pastries, snacks and salads.

22. A food product comprising or consisting of sugar beet pulp loaded with a further food grade ingredient as defined in claim 20, said food product preferably being selected from the group consisting of meat substitutes, fish substitutes, breakfast cereals, cereal bars, pastries, snacks and salads.

23. 9. Use of sugar beet pulp according to any one of claims 1 to 8 as an ingredient of a food product or as a carrier for further food grade ingredients, preferably selected from the group consisting of proteins, salts, flavourings, colourings and preservatives.

24. The sugar beet pulp according to any one of claims 1 to 8, (a) as a texturizer in food products, (b) as a moisture-retaining agent in foods, (c) as a water absorbent in food products; (d) as a fat substitute in food; or (e) Use of a combination of two or more of (a) to (d).

25. A method of preparing sugar beet pulp loaded with the food-grade ingredients of claim 20. (a) as a texturizer in food products, (b) as a moisture-retaining agent in foods, (c) as a water absorbent in food products; (d) as a fat substitute in food; or (e) Use of a combination of two or more of (a) to (d).

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