Method for producing a pectin-containing emulsifier, and use thereof for producing an oil-in-water emulsion and a fermented product

Abstract

The invention relates to a method for producing a pectin-containing emulsifier, to the use thereof for producing an oil-in-water emulsion and a fermented product, to a method for producing an oil-in-water emulsion and a fermented product, and to an oil-in-water emulsion and a fermented product containing the pectin-containing emulsifier.

Description

[0001] Process for the preparation of a pectin-containing emulsifier, its use for the preparation of an oil-in-water emulsion and a fermented product

[0002] The invention relates to a process for producing a pectin-containing emulsifier, a pectin-containing emulsifier produced therewith, and its use for producing an oil-in-water emulsion and a fermented product. The invention also relates to a process for producing an oil-in-water emulsion and a fermented product. The invention further relates to an oil-in-water emulsion and a fermented product containing the fermented pomace.

[0003] State of the art

[0004] Especially in Western countries, milk is an important protein-rich food and has a long tradition that goes back to the introduction of dairy farming in the Neolithic period and the resulting lactose persistence acquired through mutation.

[0005] However, a small but significantly increasing portion of the population avoids consuming cow's milk for animal welfare, environmental and climate protection reasons, or for ethical reasons. Furthermore, there are also health reasons that speak against consuming cow's milk. For example, intolerances to milk and products made from it exist. These are based on the fact that milk components cannot be sufficiently broken down in the body (due to lactose intolerance or milk protein intolerance) or on the fact that other ingredients in milk are not tolerated. The German Federal Institute for Risk Assessment (BfR) also considers cow's milk to be one of the "most important allergy-triggering foods in childhood."

[0006] There is therefore a clear trend toward milk substitutes. Milk substitutes or milk substitute products are colloquially referred to as foods that resemble milk or milk products in taste, appearance, or fat or protein content, without being made from milk. They are usually purely plant-based foods.

[0007] For example, sales of milk alternatives grew from 170 million to 350 million within two years (2018 to 2020) and are expected to continue rising. Oat drinks account for the largest share of plant-based alternatives, accounting for more than 50%, followed by soy, almonds, peas, rice, and coconut. Each of these plant-based raw materials has its own advantages and disadvantages, especially since the development and production of milk substitutes presents the additional challenge of ensuring that their sensory, functional, and nutritional properties are comparable to those of the (animal) reference. Soybeans, with a protein content of approximately 35% by weight, are particularly suitable as a protein-rich vegan food base. Soybean fat is rich in monounsaturated and polyunsaturated fatty acids and is cholesterol-free. Soy contains predominantly polyunsaturated omega-6 fatty acids.The soybean also has a high content of so-called phytoestrogens - plant compounds with hormone-like effects, which are mainly associated with the lower incidence (frequency) of vascular diseases such as coronary heart disease in East Asian countries.

[0008] Therefore, soy protein is often used as an alternative to milk protein in vegan milk substitutes when making protein-containing beverages. Soy protein isolates and soy protein concentrates are often poorly or incompletely soluble and also exhibit poor storage stability. In addition, soy milk can cause allergic reactions in some people, and soy contains phytic acid, which can impair the absorption of minerals and trace elements.

[0009] Oat milk is made from rolled oats and is characterized by a mild flavor. It is rich in fiber and contains many important nutrients such as vitamins B and E. However, oat milk is often quite high in calories. When consumed on an empty stomach, the glucose immediately enters the bloodstream, causing the aforementioned glucose spikes.

[0010] Almond milk is made from ground almonds and has a slightly sweet flavor. It is low in calories and contains many vitamins and minerals. However, almond milk is often quite thin and contains less protein than cow's milk.

[0011] Lupin milk is made from the seeds of the lupin plant and is characterized by its high protein content. It is rich in fiber and contains many important nutrients. However, lupin milk can cause allergic reactions in some people.

[0012] There is therefore a need for new processes and compositions for the production of milk substitutes.

[0013] The present invention is based on the object of improving the state of the art or of offering an alternative to it.

[0014] Summary of the invention

[0015] Surprisingly, it has now been found that the above-described object is achieved by the present invention. According to a first aspect, the invention provides a process for producing a pectin-containing emulsifier from a pectin-containing parenchyma biomass as starting material, wherein the pectin-containing parenchyma biomass is subjected to a digestion process and is selected from the group consisting of enzymatically treated fruit mash, fruit puree, wet pomace, or whole pomace.

[0016] As the inventors have discovered, the pectin-containing emulsifier according to the invention is suitable for the production of phase-stable emulsions. The use of additional emulsifiers such as modified starch is unnecessary.

[0017] The pectin-containing emulsifier of the invention is rich in fiber and contains many important nutrients. It is low in calories compared to oats and can be used to achieve a nutrient profile essentially equivalent to that of cow's milk.

[0018] The manufacturing process results in the pectin-containing emulsifier as an aqueous suspension. This emulsifier suspension can easily serve as an essential starting material for a milk substitute, as it represents the necessary plant-based base and also exhibits excellent emulsifying properties.

[0019] The use of the pectin-containing emulsifier according to the invention as starting material in conjunction with the separation of larger particles results in emulsions with a sensory characteristic typical of milk.

[0020] While the pectin-containing parenchyma biomass is usually digested in industrial processing (either chemically or by physical methods) and thus leads to functional fibers with high viscosity build-up, water binding and gelling capacity, the pectin-containing emulsifier according to the invention has only a low viscosity and is thus "rheologically inert", as is desirable for an emulsifier.

[0021] The pectin-containing emulsifier is obtained from plants and preferably from fruits and is therefore a natural product with well-known positive properties.

[0022] The pectin-containing emulsifier with its primary ingredients plant fiber and pectin is established and accepted in the food industry, so that corresponding compositions can be used immediately and internationally without lengthy approval procedures.

[0023] The pectin-containing emulsifier according to the invention arises during the processing of fruit or vegetables and can be easily obtained from the processing residues of the corresponding manufacturing processes. This provides an inexpensive, sustainable, and ecologically sound source for the pectin-containing emulsifier according to the invention.

[0024] By using whole or wet pomace, companies in the food processing industry save on disposal costs, and the recycling of the pomace saves on raw material costs: a win-win situation that improves the economic efficiency of the processes. Furthermore, the production of pomace does not require the separate cultivation of biomass and therefore no additional land. Furthermore, costs for cultivation, fertilization, and harvesting are eliminated. Since residues are used, there is no competition with agricultural food production.

[0025] With the pectin-containing emulsifier according to the invention, it is possible to produce milk substitute beverages which can be converted into corresponding fermented products by adding vegetable protein and fermentation.

[0026] The use of a natural emulsifier of plant origin avoids the disadvantages mentioned above and also meets the wishes of a wide range of consumers for the use of natural, ecologically safe, i.e. renewable, raw materials.

[0027] Detailed description of the invention

[0028] The detailed and specific embodiments of the invention described below are for illustrative purposes only, meaning that various modifications may be made without departing from the invention. The present invention is limited only by the appended claims.

[0029] All embodiments disclosed and claimed herein may be implemented and carried out without undue experimentation in view of the disclosure.

[0030] The contents of the documents referred to herein shall be deemed to be incorporated in their entirety into this document.

[0031] The present invention is the realization of the solution to one or more of the above-mentioned problems.

[0032] As demonstrated by the experimental data in the present application, the pectin-containing emulsifier leads to phase-stable emulsions and also enables the production of sensorially appealing milk substitute products.

[0033] In step a. of the process, a pomace material is provided, wherein the pomace material is a wet pomace or a full pomace.

[0034] The term "pomace" refers to the solid residue left over after juicing fruits, vegetables, or other plant materials. This process is typically used to produce juices, oils, or alcoholic beverages such as wine or spirits. Depending on the material being processed, pomace can contain various components such as pulp, skins, seeds, and other solid residues.

[0035] "Wet pomace" refers to the solid residue (also called raw pomace) resulting from processing. It is moist pomace that still contains water, typically at a concentration of between 80 and 90% by weight.

[0036] For the purposes of the invention, the term "whole pomace" refers to dried, wet pomace. Wet pomace, such as apple pomace, is dried to extend its shelf life and increase its applicability in various products. The dried pomace can be used, for example, in food production, as animal feed, or for the extraction of nutrients. Drying reduces the moisture content in the apple pomace, which improves its storage life and prevents the formation of mold. Furthermore, drying enables the concentration and extraction of valuable ingredients from the pomace, such as the extraction of glycan extracts.

[0037] In a preferred embodiment, the whole pomace is a pomace with a dry matter of approximately 90%±5% and the following composition, as can be provided, for example, by an apple pomace:

[0038] - Pectin: 10 - 15 wt%;

[0039] - Starch: 2 - 40 wt%;

[0040] - Cellulose: 12 - 16 wt%;

[0041] - Hemicellulose: 4 - 5 wt%;

[0042] - Sugar: 35 - 40%.

[0043] Parenchyma-containing biomass refers to biomass that contains parenchyma cells. Parenchyma cells are a type of plant cell found in various tissues and have a variety of functions, such as storing nutrients and carrying out metabolic processes. Preferably, the parenchyma is non-lignified parenchyma. Non-lignified parenchyma does not contain lignin. Lignin is a component of the secondary cell wall, found primarily in lignified cells. The parenchyma tissue of the primary cell wall does not contain lignin, and only with increasing growth and lignification does lignin become incorporated into the parenchyma tissue of the secondary cell wall. The non-lignified parenchyma consists primarily of cellulose. Other components include hemicellulose and pectin, and with increasing growth (as in ripe apples), the parenchyma may also contain lignin.

[0044] By separating the aqueous pectin extract, a depectinized pomace is usually present as a semi-dry solid residue with a correspondingly high dry matter content of 15 to 20 wt.%.

[0045] The wet or dry pomace produced in step a. can be the result of an enzymatic treatment. For example, pectinases are regularly used in juice production to increase juice yields. Other enzymes that can be used in the production of wet and dry pomace are cellulases, hemicellulases, and amylases, as described below for the enzymatically treated fruit mash.

[0046] In a preferred embodiment, the pomace-associated enzymatic treatment prevents the formation of mono- and disaccharides, as these no longer contribute to emulsification. Several options are available to the skilled person. For example, the correct dosage and application of these enzymes can reduce the undesirable formation of mono- and disaccharides during the enzymatic reaction. Furthermore, the enzymatic reaction can be stopped once a desired product structure is reached, for example, by a heating step.

[0047] In step b of the production process, the depectinized pomace is mixed with an aqueous liquid, and the proportion of aqueous liquid is adjusted to produce an aqueous pomace suspension with a dry matter content of 2 to 5 wt.%. Such a diluted pomace suspension allows for digestion by incubating the aqueous pomace suspension at a temperature of 40 to 75°C for 2 to 5 hours.

[0048] This incubation can be carried out either in an acidic environment at a pH of 1 to 3 or in a neutral pH range at a pH of 6 to 8.

[0049] Incubation in an acidic environment has the advantage that the fiber-bound protopectin can be converted into soluble pectin and this soluble pectin can contribute positively to emulsification.

[0050] In optional step c. of the production process, the solubilized pomace material is swollen and / or diluted by adding fruit juice. Swelling occurs by incubating the aqueous suspension from step b. for at least one hour at room temperature. The pomace material is preferably incubated for a period of 1 to 12 hours, preferably 1 to 8 hours, and particularly preferably 1 to 6 hours. The pomace material can be incubated for, for example, 1, 2, 3, 4, 5, or 6 hours.

[0051] The fruit juice preferably comes from pomace production and can thus be returned to the process as a co-product of the wet or whole pomace. The fruit juice can also introduce pectin into the depectinized pomace, which positively influences emulsification. Furthermore, the fruit juice can modify and, in particular, improve the flavor, and the sugar it contains can support subsequent fermentation.

[0052] In step d., the digested pomace material from step b. or the swollen pomace material from step c. is subjected to mechanical comminution.

[0053] Mechanical comminution can be achieved by a number of possible methods, including, but not limited to, shearing, high shearing, pressure homogenization, colloidal milling, intensive mixing such as by a rotor-stator homogenizer, extrusion, ultrasonication, and combinations thereof.

[0054] A rotor-stator homogenizer is preferably used for comminution. A rotor-stator homogenizer is a device used to create a homogeneous mixture of liquids by generating high shear forces to break down particles in the liquid. The device consists of a rotor (a rotating disc or impeller) and a stator (a stationary part), between which the liquid is pumped through an adjustable gap. The rotation of the rotor creates a suction effect that draws the liquid between the rotor and stator, where the particles are crushed. This process is achieved through high shear forces caused by the extreme change in velocity in the chamber. Suitable rotor-stator homogenizers include homogenizers manufactured by Microfluidics International Corp. (Newton, Massachusetts, USA) or by IKA-Werke GmbH & CO. KG (Staufen, Germany).

[0055] In step e., particles with a grain size of more than 1000 pm are separated from the pomace suspension to obtain an aqueous suspension of the modified pomace. This step removes natural pomace components such as stones, fruit skins, or fruit stems, and also separates out insufficiently digested pomace components. The result is a fine-particulate pomace that can be used directly as an emulsifying aqueous phase for the production of an emulsion.

[0056] The presence of fine-particulate pomace is necessary to create a homogeneous and phase-stable emulsion. In the optional step f., the pomace material obtained in step e. is enzymatically treated with an amylase.

[0057] An amylase is a hydrolase that breaks down starch by hydrolyzing the glycoside bonds to form oligosaccharides or monosaccharides.

[0058] Depending on their specificity of action, four amylases are distinguished:

[0059] • α-Amylase (EC 3.2.1.1) cleaves internal α(1-4) glycosidic bonds of amylose, but not terminal or α(1-6) glycosidic bonds. This produces maltose, maltotriose, and branched oligosaccharides.

[0060] • ß-Amylase (EC 3.2.1.2) cleaves one maltose molecule at a time from the chain end. Therefore, its effectiveness is more effective the more chain ends have already been created by α-amylase. This amylase is found in bacteria and plants.

[0061] • γ-Amylase (EC 3.2.1.3) cleaves one β-D-glucose at a time from the chain end. Its occurrence is limited to fungi.

[0062] • Isoamylases (EC 3.2.1.68) occur only in plants and bacteria and cleave the 1,6-glycosidic branches of glycogen and amylopectin, similar to the glycogen debranching enzyme.

[0063] The expert is thus familiar with amylases that can be used specifically for the starch degradation of the respective pomace. These can be used alone or in combination.

[0064] Amylases only function in a pH range of 3.5 to 9. The optimum activity depends on the origin of the amylase: amylases obtained from fungal cultures are at their optimum at pH 5.7, while animal and bacterial amylases tend to exhibit the highest activity in the neutral to alkaline range. The optimum temperature for amylases is around 45°C.

[0065] To achieve optimal amylase activity, the pomace suspension to be treated, obtained in step b., or the modified pomace suspension obtained in step c., can be adjusted to an optimal pH value and then, after addition of the amylase, incubated at the reaction temperature, which is preferably 45°C.

[0066] Alpha-amylase is the preferred amylase, and fungal alpha-amylase is the most preferred. Fungal alpha-amylase is preferably used alone.

[0067] The fungal alpha-amylases used in the invention originate from microorganisms such as Aspergillus niger and Aspergillus oryzae. A suitable commercial product of fungal alpha-amylase is marketed under the name "Fungamyl®" by Novozymes. Another suitable amylase is marketed under the name "Dextrozyme GA" by Novozymes.

[0068] It is known that enzymes from different sources exhibit different reactivities. Their use is controlled by the specific activity measured in FAU. The unit "FAU" stands for "Fungal Alpha-Amylase Unit" and is a measure of the activity of an alpha-amylase. One FAU of an enzyme degrades 5.26 g of starch in one hour under standard conditions (substrate: soluble starch, incubation time 7 to 20 minutes, temperature 37 °C, pH 4.7).

[0069] In the context of the invention, it is preferred that the amount of amylase is 5 to 1000 FAU per gram of the solid phase contained in the suspension.

[0070] In the final step g., the pectin-containing emulsifier is obtained from steps e. or f., which, in a preferred embodiment, is not subjected to desolventization and drying, but is obtained as an aqueous suspension.

[0071] In claim 3, the invention provides a process in which an enzymatically treated fruit mash is used as starting material.

[0072] A fruit mash is defined as a mixture of crushed fruit and the resulting fruit juice. A fruit mash is primarily used in the production of fruit brandies and wines.

[0073] During the production of fruit mash, various enzymes are used to break down fruit components and extract the juice. Commonly used enzymes include pectinases for the breakdown of pectin and amylases for the breakdown of starch. Cellulases and hemicellulases can also be used. Pectinases are important for breaking down fruit and releasing its juice, while amylases aid in the breakdown of starch in the fruit. These enzymes enable efficient juice extraction and contribute to increased yields because they completely avoid disruptive side activities and have a high specific efficiency. Furthermore, enzymes operate under mild conditions and only break down renewable materials, without forming toxic degradation or byproducts.

[0074] Pectinases are classified according to how their enzymatic reaction with different pectins proceeds (by transelimination or hydrolysis), which substrate (pectin, pectic acid or oligo-n-galacturonate) is preferred and whether the cleavage occurs randomly or terminally. Accordingly, the following enzyme types are distinguished for pectinase: as esterase, pectinesterase (EC 3.1.1.11); as depolymerizing enzymes via hydrolysis, polymethylgalacturonase (PMG), endo-polygalacturonase (EC 3.2.1.15), and exo-polygalacturonase (EC 3.2.1.67); as depolymerizing enzymes via transelimation, endo-polymethylgalacturonate lyase (EC 4.2.2.10), exo-polymethylgalacturonate lyase (EC 4.2.2.10), endo-polygalacturonate lyase (EC 4.2.2.2) and exo-polygalacturonate lyase (EC 4.2.2.9); and as protopectin-degrading enzyme, protopectinase

[0075] Enzymes, especially pectinases, break down the plant fibers contained in the mash. A variety of pectinases can be used individually or in combination, including, but not limited to, pectinesterases, polymethylgalacturonases, polygalacturonases, pectin lyases, mannosidases, and rhamnogalacturonases.

[0076] Hemicelluloses are cellulose-like carbohydrates that, however, have a different chemical composition, e.g., 5-ring sugars. Hemicellulases, which hydrolyze the glycosidic bonds in hemicellulose, can be used to degrade the hemicelluloses contained in parenchyma biomass. Suitable examples, which are particularly active at alkaline pH values, can be selected from hemicellulases, hexosanases, and pentosanases (e.g., xylanases).

[0077] Cellulases are enzymes capable of cleaving the ß-1,4-glycosidic bond of cellulose, releasing glucose. The cellulase group consists of three different enzyme types:

[0078] - Endoglucanases (EC 3.2.1.4) break down cellulose into larger segments. They are the only ones that can work within cellulose chains, but only within so-called amorphous regions, where the cellulose molecules are arranged in a disordered manner and thus do not form crystalline regions. This results in a larger number of chain ends.

[0079] Exoglucanases (EC 3.2.1.91) cleave the disaccharide cellubiolose from the chain ends of cellulose.

[0080] - Cellobiase or ß-glucosidase (EC 3.2.1.21) can split cellubiose into two glucose molecules by hydrolysis.

[0081] The cellulase used to produce the fruit mash is preferably selected from endoglucanase and exoglucanase, and a combination thereof. In a preferred embodiment, the formation of mono- and disaccharides is prevented during the enzymatic treatment, as these no longer contribute to emulsification. Several options are available to the skilled person. For example, by correctly dosing and applying these enzymes, the undesirable formation of mono- and disaccharides during the enzymatic reaction can be reduced. Furthermore, the enzymatic reaction can be stopped when a desired product structure is reached, for example, by a heating step.

[0082] In step b, particles with a grain size of more than 1000 pm are separated from the fruit mash to obtain an aqueous suspension of the pectin-containing emulsifier. This step removes natural pomace components such as stones, fruit skins, or fruit stems, and also separates out insufficiently digested mash components. The result is a fine-particulate pomace that can be used directly as an emulsifying aqueous phase for the production of an emulsion.

[0083] The presence of fine-particulate pomace is necessary to produce a homogeneous and phase-stable emulsion.

[0084] In the optional step c, the pomace material obtained in step b is enzymatically treated with an amylase. The amylase treatment is identical to that previously disclosed for step f of the wet / full pomace-based process.

[0085] In the final step d., the pectin-containing emulsifier is obtained from steps b. or c., which, in a preferred embodiment, is not subjected to desolventization and drying, but is obtained as an aqueous suspension.

[0086] In one embodiment, a fruit puree can be used as the starting material. The term "fruit puree" refers to a parenchyma biomass that forms a homogeneous fruit or vegetable pulp through heating and straining. The fruit puree can have a dry matter content of at least 12% by weight and thus also includes naturally cloudy fruit or vegetable juices.

[0087] In step a. of the process, a pomace material is accordingly provided, wherein the pomace material is a fruit puree.

[0088] In step b. of the production process, the pomace is mixed with an aqueous liquid and the proportion of aqueous liquid is measured such that an aqueous pomace suspension with a dry matter content of 2 to 5 wt.% results. A pomace suspension diluted in this way allows further purification from a process engineering perspective. In the optional step c. of the production process, the fruit puree, adjusted in terms of dry matter, can be swollen and / or diluted by adding fruit juice. The swelling takes place by incubating the aqueous suspension from step b. for at least 1 hour at room temperature. The fruit puree is preferably incubated for a period of 1 to 12 hours, more preferably 1 to 8 hours and particularly preferably 1 to 6 hours. The fruit puree can be incubated for 1, 2, 3, 4, 5 or 6 hours, for example.

[0089] The fruit juice preferably comes from the fruit puree production and can thus be returned to the process as a co-product. The fruit juice can also introduce pectin into the fruit puree, which positively influences emulsification. Furthermore, the fruit juice can modify and, in particular, improve the flavor, and the sugar it contains can support subsequent fermentation.

[0090] In step d., particles with a grain size of more than 1000 μm are separated from the pomace suspension to obtain an aqueous suspension of the pectin-containing emulsifier. This step removes natural pomace components such as stones, fruit skins, or fruit stems, and also separates out insufficiently digested pomace components. The result is a fine-particulate pectin-containing emulsifier that can be used directly as an emulsifying aqueous phase for the production of an emulsion.

[0091] The presence of a fine-particulate fruit pulp is necessary to produce a homogeneous and phase-stable emulsion.

[0092] In the optional step e., the pomace material obtained in step d. is enzymatically treated with an amylase. The amylase treatment is identical to that previously disclosed for step f. of the wet / full pomace-based process.

[0093] In the final step f., the pectin-containing emulsifier is obtained from steps d. or e., which in a preferred embodiment is not subjected to desolventization and drying, but is obtained as an aqueous suspension.

[0094] In principle, any parenchyma biomass amenable to large-scale food processing can be used in the production process according to the invention. The parenchyma biomass used as starting material is preferably selected from the group consisting of pomace residue from citrus fruit, apple, pear, plum, damson, apricot, peach, mango, and vegetables such as tomatoes or carrots, with apple being preferred. In a preferred embodiment, the whole or wet pomace is apple pomace. In Germany, 400 to 500 million liters of apple juice are produced annually. Up to 250,000 tons of apple pomace are produced annually as a by-product. Currently, the utilization potential is far from being fully exploited. Instead, the pomace is fed into animal feed production or biogas plants.Apple pomace is an inhomogeneous mixture of peel and pulp (95%), seeds (2-4%) and stems (1%) and therefore consists of more than half carbohydrates, including cellulose, hemicellulose, pectin, starch and sucrose.

[0095] In the process according to the invention, the material is mixed with an aqueous liquid to produce an aqueous pomace suspension.

[0096] For the purposes of the invention, "aqueous liquid" is understood to mean a liquid that consists essentially of water. "Essentially" means that the composition contains at most 5 wt.%, preferably at most 4 wt.%, more preferably at most 3 wt.%, and more preferably at most 1 wt.% of other components. Other components that may be present include, for example, acids, alkalis, or salts.

[0097] In a corresponding embodiment, the aqueous liquid is an aqueous salt solution, which is specifically a salt solution with an ionic strength of I < 0.2 mol / L.

[0098] In a preferred embodiment, the aqueous liquid is selected from the group consisting of fruit juice, low-salt water, distilled water, double-distilled water, tri-distilled water, deionized water, drinking water, industrial water, low-salt water, ultrapure water or high-purity water.

[0099] The aqueous liquid is particularly preferably drinking water. This is low in salt, suitable for food preparation, and inexpensive.

[0100] In an alternative embodiment, fruit juice can be used as the aqueous liquid. The fruit juice preferably originates from the same biomass and can be recycled into the process as a co-product of the wet or full pomace. Thus, apple pomace can be mixed with apple juice to produce the aqueous suspension according to the invention.

[0101] Particles with a grain size of more than 750 pm, preferably more than 500 pm, and particularly preferably more than 250 pm, can expediently be separated in step c. The separation of the particles in step c. of the process according to the invention can preferably be carried out using a sieve such as a wet sieve, a strainer, a belt press, a decanter, a separator, or combinations thereof.

[0102] In a second aspect, the invention provides an aqueous suspension of the pectin-containing emulsifier obtainable or obtained by the process according to the invention.

[0103] The aqueous suspension of the pectin-containing emulsifier can have a dry matter content of 2 to 5 wt.%. With such a dry matter content, it can be used directly as the aqueous phase of an oil-in-water emulsion, provided the pectin-containing emulsifier present is sufficient to produce a stable emulsion with favorable sensory properties.

[0104] In one embodiment, the aqueous suspension of the pectin-containing emulsifier, measured at a dry mass of 2 wt.%, at 20°C and a shear rate of 50 s' 1 a viscosity of between 5 and 50 mPas s.

[0105] This means that the pectin-containing emulsifier has only a limited ability to increase viscosity. Unlike functional plant fibers or isolated pectin, it is not a traditional thickener, but rather an emulsifier. Despite the presence of pectin, the pectin-containing emulsifier does not lead to gel formation.

[0106] The aqueous suspension of the pectin-containing emulsifier advantageously has a pH of between 1.5 and 6.5, preferably between 2.0 and 3.5, and particularly preferably between 2.5 and 3.0. This increases the stability of the pectin-containing emulsifier.

[0107] In a third aspect, the invention relates to the use of the aqueous suspension of the pectin-containing emulsifier as an aqueous emulsifying suspension for producing an emulsion.

[0108] Without claiming to be complete, the following emulsions are listed here as examples: oil-in-water (O / W) emulsions, water-in-oil (W / O) emulsions, double emulsions such as O / W / O or W / O / W systems, multiple emulsions such as W1 / O1 / W2 / O2 / W3 or O1 / W1 / O2 / W2 systems, multilayer emulsions, filled lipid droplets, filled hydrogel particles and microclusters.

[0109] Preferably, this is an oil-in-water emulsion.

[0110] The aqueous suspension of the pectin-containing emulsifier can be used to prepare an oil-in-water emulsion selected from the group consisting of dressings, sauces, spreads, dips, creams, sorbets, ice creams, dietary supplements, beverages, pharmaceuticals, cosmetics and agrochemicals.

[0111] In the pharmaceutical industry, they are used for drug delivery systems, diagnostics, or vaccines. In the cosmetics industry, they are found in products such as lotions, creams, dentifrices, liquid soaps, cleansing emulsions, shampoos, deodorants, antispirants, and hair care products. In agrochemicals, they are also used in pesticide formulations. The stability and properties of these emulsions are of interest in various industries, and advanced emulsion technologies are being applied to improve their performance and applicability.

[0112] Preferably, the oil-in-water emulsion is a milk substitute, wherein the milk substitute is particularly preferably a vegetarian or vegan milk substitute which is accordingly substantially free from animal oils or fats.

[0113] When used according to the invention to produce an oil-in-water emulsion, the pectin-containing emulsifier expediently represents the plant-based component of the oil-in-water emulsion. Thus, it not only acts as an emulsifier but also provides the necessary carbohydrate base, which, together with the oil, forms the milk substitute through phase-stable emulsification. In contrast to conventional milk substitutes, in which the plant-based component contains a plant-based protein-containing product such as peas, soy, oats, spelt, almonds, rice, millet, hemp, hemp seeds, lupins, coconuts, hazelnuts, or cashews, the plant-based component of the milk substitute according to the invention is essentially provided by the pectin-containing emulsifier, which is preferably produced from whole pomace or wet pomace.

[0114] In a fourth aspect, the invention provides a process for producing a phase-stable oil-in-water (O / W) emulsion, comprising the following steps: a. Providing an aqueous suspension of the pectin-containing emulsifier according to the invention; b. Providing a vegetable oil or animal oil; c. Combining the aqueous pomace suspension from step a. and the vegetable or animal oil from step b.; d. Homogenizing the mixture from step c.; e. Optionally adding a further ingredient, preferably selected from the group consisting of vegetable emulsion stabilizer, protein, fruit preparation, thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof; f. Optionally preserving the mixture from step d. or step e., preferably by heating the mixture; g. Obtaining a phase-stable oil-in-water (O / W) emulsion.

[0115] In this process, the optional addition of the further ingredient according to step e. can also take place before steps c. or d. or during steps c. or d.

[0116] In step a, several miscible aqueous suspensions of the pectin-containing emulsifier can also be provided. These suspensions can be provided separately or as a mixture. The mixing can also occur during the combining process in step c. Two compositions are referred to as "miscible" if they are not present in different phases either in a mixture of the two compositions or in the oil-in-water (O / W) emulsion to be produced.

[0117] The combining in step c. may, for example, comprise introducing one or more aqueous suspensions of the pectin-containing emulsifier into the oil, wherein the introduction may in turn comprise a stirring and / or swirling step.

[0118] In step d., the mixture is homogenized. This is preferably done by pressure homogenization, which in one embodiment can also be high-pressure homogenization. Pressure and high-pressure homogenizers usually operate with a pump that presses the mixture to be homogenized at high pressure through a narrow, preferably annular gap, with subsequent relaxation by expansion into a larger compartment. The particles in the pressurized mixture are exposed to strong shear forces as they flow through, which lead to comminution and uniform distribution of the material. Suitable pressures for high-pressure homogenization in step d. can be between 500 and 2000 bar, preferably between 550 and 1750 bar, more preferably between 600 and 1500 bar, and particularly preferably between 700 and 1400 bar.

[0119] The oil-in-water emulsion according to the invention can comprise various other ingredients according to step e., in particular those commonly used in the food industry for producing vegan or vegetarian foods. Accordingly, the mixture can contain at least one further component selected from the group consisting of fats, proteins, oils, thickeners, emulsifiers, water, aromatics, flavorings, spices, salt, pH regulators, dyes, coloring foods, antioxidants, preservatives, and preservatives.

[0120] Non-limiting examples of thickeners are carrageenan, locust bean gum, guar gum, modified cellulose (e.g. methylcellulose), pregelatinized starches, modified starches, pectin, vegetable fibers, konjac, tragacanth, agar agar, xanthan gum, gellan gum, gum arabic or alginates.

[0121] Preferably, only plant fibers and / or pectin are used as thickeners.

[0122] Non-limiting examples of sugars include hexoses such as galactose, glucose, fructose, mannose, disaccharides such as sucrose, lactose, lactulose, maltose, trehalose, cellobiose, and pentoses such as xylose, arabinose, ribose, ribulose and xylulose and liquid apple extracts.

[0123] The preferred sugars are sucrose, fructose or dextrose and in particular a liquid apple extract, such as that available as Herbasweet® (Herbafood Ingredients GmbH, Werder, Germany).

[0124] Non-limiting examples of coloring foods include caramel, caramel coloring, and coloring apple extracts. A coloring apple extract is preferred here, which, depending on the dosage, allows for colorings ranging from golden yellow to dark brown. It is available in various color intensities and is also available in a reduced-sugar form as Herbarom® from Herbafood Ingredients GmbH (Werder, Germany).

[0125] Non-limiting examples of sweeteners include cyclamate, saccharin, sucralose, thaumatin, neohesperidin DC, steviol glycosides, neotame, aspartame, acesulfame K, acesulfame aspartame salt, advantame, sorbitol, mannitol, isomalt, polyglycitol syrup, maltitol, lactitol, xylitol, erythritol, and combinations thereof.

[0126] Non-limiting examples of emulsifiers are lecithin, sorbitans (esters of sorbitol with fatty acids), lactic acid esters, tartaric acid esters, acetic acid esters, mono-, diglycerides of fatty acids, polyglycerol esters, propylene glycol esters or polysorbates.

[0127] Non-limiting examples of flavorings include natural flavorings, artificial flavorings, nature-identical flavorings, flavor extracts, smoke flavorings, and reaction flavorings. Non-limiting examples of flavorings include spices, herbs, plant extracts, sweeteners, food acids, glutamates, ribonucleotides, inosine phosphates, guanosine phosphates, flavor enhancers, yeast extracts, or succinic acid.

[0128] Non-limiting examples of pH regulators are food acids and their salts, gluconic acid / gluconates, gluconolactones, acetic acid / acetates, lactic acid / lactates, phosphoric acid / phosphates or acidifying plant juices and extracts.

[0129] Non-limiting examples of colorings are coloring foods, coloring spices, natural colors, synthetic food colors, caramels, colors or malt extracts.

[0130] Non-limiting examples of antioxidants are ascorbic acid, fatty acid esters of ascorbic acid, rosemary extracts, tocopherol, butylhydroxytoluene, butylhydroxyanisole or gallates.

[0131] Non-limiting examples of preservatives and freshness keepers are sorbic acid / sorbates, acetic acid / acetates, propionic acid / propionates, butyric acid / butyrates, lactic acid / lactates, acidifying plant juices or benzoic acid / benzoates.

[0132] Such other ingredients may be derived from or produced from one or more non-animal sources or from one or more modified non-animal sources. For example, the oils may be of vegetable origin.

[0133] In one embodiment of this process, a milk substitute can be produced as a phase-stable O / W emulsion using a vegetable oil in steps b. and c. Depending on the use of a vegetable oil, the milk substitute is a vegetarian or vegan milk substitute, provided it is essentially free of animal oils or fats.

[0134] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the vegetable oil provided in step b. is preferably selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil or combinations thereof.

[0135] Sunflower oil or olive oil is particularly preferred. When producing a milk substitute, a neutral-tasting oil such as rapeseed oil, sunflower oil, or palm oil is advantageously used.

[0136] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the homogenization in step d. can be carried out by high-shear treatment, microfluidizer, pressure homogenization, colloid milling, intensive mixing, extrusion, ultrasonic treatment or a combination thereof.

[0137] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, it is preferred if the homogenization in step d. is carried out as a two-stage process. In such a two-stage process, a pre-emulsion is formed in the first stage with coarse dispersion of the oil phase, which is then converted into a stable emulsion with small oil droplets by fine emulsification in the second stage.

[0138] It is particularly preferred here that in the first stage a pre-emulsion is carried out by a high shear treatment and in the second stage the fine emulsification is carried out by a high pressure homogenization.

[0139] Preferably, the high shear treatment is carried out by a rotor-stator system, such as that provided by the Ultraturrax (IKA-Werke GmbH & CO. KG, Staufen, DE) or the Microfluidizer LM 10 (Microfluidics Int. Corp.).

[0140] Suitable pressures for high-pressure homogenization can be between 500 and 2000 bar, preferably between 550 and 1750 bar, further preferably between 600 and 1500 bar and particularly preferably between 700 and 1400 bar.

[0141] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the plant-based emulsion stabilizer used in step e. can be selected from the group consisting of high-methylester pectin, low-methylester pectin, calcium pectinate, functionalized plant fiber, or any combination thereof. This allows the use of other co-products from the pomace processing, such as pectin or functionalized fibers, to adjust texture, viscosity, and / or sensory properties.

[0142] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the oil-in-water emulsion obtained in step g. can additionally be subjected to a thermal treatment.

[0143] The oil-in-water emulsion obtained in step g. can be preserved by a thermal process, especially if the optional preservation step f. has not been performed. Numerous thermal preservation processes are known to those skilled in the art. Examples include pasteurization, sterilization, ultra-high temperature heating, boiling, thermization, Tyndallization, or high-pressure pasteurization. The oil-in-water emulsion is preferably preserved by pasteurization. Pasteurization refers to the brief heating of the mixture to temperatures of at least 60 °C (classic Pasteur process) to a maximum of 100 °C (high-pressure pasteurization) to kill the vegetative phases of microorganisms.

[0144] In a further embodiment, the oil-in-water emulsion obtained in step g., which has preferably been thermally preserved, can be subjected to fermentation after adding a vegetable protein. This can produce a fermented product with an altered texture and / or firmness. The added vegetable protein is preferably selected from the group consisting of pea protein, chickpea protein, lentil protein, broad bean protein, lupin protein, soy protein, peanut protein, sesame protein, sunflower protein, pumpkin protein, rapeseed protein, wheat protein, and potato protein.

[0145] Fermentation is primarily lactic acid fermentation. During lactic acid fermentation, glucose and other monosaccharides are broken down into lactic acid, although other end products such as carbon dioxide, ethanol, or acetic acid can also be formed.

[0146] Different types of lactic acid fermentation are distinguished based on the main end products formed and the degradation pathways: In homofermentative lactic acid fermentation, only lactic acid is formed as the main end product. In heterofermentative lactic acid fermentation, the main end products, in addition to lactic acid, are ethanol and carbon dioxide in the case of hexose degradation, and acetic acid in the case of pentose degradation. In lactic acid fermentation by Bifidobacterium, the main end products are lactic acid and acetic acid.

[0147] Lactic acid fermentation is achieved through the enzymatic activity of added lactic acid bacteria. Lactic acid bacteria are bacteria that produce lactic acid as the sole or primary fermentation product. They form an order of Gram-positive bacteria and are classified according to their fermentation behavior:

[0148] • Homofermentative strains of lactic acid bacteria that produce lactic acid as their sole primary end product. These include the genera Streptococcus, Enterococcus, Lactococcus, and Pediococcus, as well as some members of the genus Lactobacillus.

[0149] • Heterofermentative strains of lactic acid bacteria that, in addition to lactic acid and carbon dioxide, produce ethanol as their main end products during hexose degradation and acetic acid during pentose degradation. These bacteria lack aldolase, the key enzyme in glycolysis. These include the genera Leuconostoc and some members of the genus Lactobacillus, primarily Lactobacillus buchneri.

[0150] • The bacterial species Bifidobacterium bifidum, which carries out bifidobacterial fermentation.

[0151] As a result of the acidification by the lactic acid bacteria, putrefactive and pathogenic microorganisms (such as staphylococci) are suppressed, and the added vegetable protein and / or added to the pomace is precipitated, resulting in the starting emulsion becoming thick and even firm. Overall, the acidification process creates a long-lasting, tasty, and digestible milk substitute. In addition to lactic acid, the acidification process also produces characteristic aromatic compounds such as acetaldehyde, acetone, butanone, and others, allowing for the creation of tasty products.

[0152] In lactic acid fermentation, after adding lactic acid bacteria, preferably as a so-called starter culture, the mixture is incubated for a certain time at a temperature required for the lactic acid bacteria, during which they multiply and develop their enzymatic activity.

[0153] In a preferred embodiment, the lactic acid bacterium is selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus casei Shirota, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, and Bifidobacterium longum and any combination thereof.

[0154] In an alternative embodiment, fermentation is carried out by acetic acid bacteria, which can also acidify and thus thicken the protein-containing oil-in-water emulsion.

[0155] In a fifth aspect, the invention provides an oil-in-water emulsion comprising: a. 80 to 95.5 wt.% water; b. 3 to 15 wt.% vegetable or animal oil; c. 1.5 to 5.0 wt.% of the pectin-containing emulsifier (as dry matter in the aqueous suspension according to the invention; d. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, protein, fruit preparation, thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof; based on the total weight of the oil-in-water emulsion.

[0156] In the oil-in-water emulsion according to the fifth aspect, the animal oil according to ingredient b. is a liquefied animal fat, preferably selected from the group consisting of lard, butter and beef tallow.

[0157] In the oil-in-water emulsion according to the fifth aspect, the vegetable oil according to ingredient b. is preferably selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil, or combinations thereof. The use of sunflower oil, rapeseed oil, palm oil, or olive oil is particularly preferred.

[0158] The weight percentage for the modified pomace contained in ingredient c. refers to the pomace material itself; therefore, when using the aqueous pomace suspension according to the invention, it must be considered as its solids content and thus the dry matter. When using the pomace suspension, the water listed as ingredient a. is at least partially contained in the emulsion by the water in the aqueous pomace suspension.

[0159] Alternatively, the aqueous suspension of the pectin-containing emulsifier according to the invention can also be freed from the solvent (so-called “desolventization”) and dried and then processed as an isolated pectin-containing emulsifier together with the water and the oil to form an emulsion.

[0160] The oil-water emulsion according to the invention can be produced by the process described above and, preferably when a vegetable oil is used, represents a vegetarian or vegan milk substitute product.

[0161] In this oil-in-water emulsion, the vegetable oil according to step b. is preferably selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil, or combinations thereof. Sunflower oil or olive oil is particularly preferred. When producing a milk substitute, a flavorless oil such as rapeseed oil, sunflower oil, or palm oil is advantageously used.

[0162] In a sixth aspect, the invention provides a fermented product comprising: a. 74 to 93.5 wt.% water; b. 3 to 15 wt.% vegetable or animal oil; c. 1.5 to 5.0 wt.% pectin-containing emulsifier according to the invention; d. 2 to 6 wt.% vegetable protein, which is preferably a vegetable protein concentrate or isolate; e. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, protein, fruit preparation, thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof; based on the total weight of the fermented product.

[0163] Since the fermented product is produced from the oil-in-water emulsion described above, with a fermentation step being carried out after the addition of a vegetable protein, the above-described provisions for the oil-in-water emulsion apply to the ingredients such as vegetable oil, animal oil and other ingredients.

[0164] The fermented product according to the invention according to the sixth aspect is preferably characterized in that it is produced by the method described above and, particularly preferably when using a vegetable oil, is a vegetarian or vegan fermented milk substitute product.

[0165] The fermented milk substitute product is particularly preferably selected from the group of vegetarian or vegan substitutes for yogurt, kefir, quark, sour cream, cream cheese and cheese.

[0166] Definitions

[0167] According to the invention, the term “fruit preparation” is understood to mean fruits and / or pieces of fruit in solid form, but also a type of fruit in liquid form.

[0168] The term "fruit and / or fruit pieces in solid form" refers to fruits and / or fruit pieces whose cellular structure is present and which have a defined shape. However, these fruits and / or fruit pieces may also contain liquid components, provided these liquid components are already present in the original fruit.

[0169] The term "fruit in liquid form" refers to processed fruit products where, depending on the manufacturing process, the cell structure of the fruit is no longer preserved. These fruit products, which no longer contain any sensory-perceptible fruit pieces, can be fruit extracts, fruit puree, fruit juices, or fruit juice concentrates. For the purposes of this application, the term "thickeners" refers to substances that absorb and swell liquids, such as water. Thickeners influence the consistency by increasing viscosity and / or developing a gel structure and / or reducing surface tension. Common thickeners include locust bean gum, starch, guar gum, and pectin.

[0170] According to the invention, the term "fruits" includes fruits, vegetables and nuts.

[0171] According to the invention, the term "ingredient" refers to any substance used in the production of a food product that is still present in the final product, either unchanged or modified. An ingredient must be approved for use in food.

[0172] In the context of this application, the term “fermentation” is defined as the microbial or enzymatic conversion of organic substances into acid, gases or alcohol.

[0173] Not each of the components (a) to (d) or (a) to (e) represents an essential feature of the compositions according to the invention, and the phrase (or similar phrases) "the total weight of the components (a) to (d) or (a) to (e) present in the compositions of the present invention ... based on the total weight of the composition" is to be understood as referring to the combined total weight of those components (a) to (d) or (a) to (e) actually present in a particular composition, based on the total weight of the composition. For example, if only components (a), (b), and (d) are present and component (c) is not, in this context the "total weight of components (a) to (e) present in the composition" corresponds to the combined total weight of components (a), (b), and (d).The same applies to the phrase "based on the total weight of components (a) to (d) present in the composition" or "based on the total weight of components (a) to (e) present in the composition", which should not be understood to mean that each of the components (a) to (d) or (a) to (e) must be present (unless they have been identified as essential), but rather to mean the combined total weight of those of those components actually present in a given composition.

[0174] In the compositions disclosed herein, in which the amounts are expressed in weight percent (wt%), for example based on the total weight of components (a) to (d) present in the composition, the total weight of components (a) to (e) present in the composition, the total weight of the composition, etc., the combined amounts, expressed in wt% of each of the individual components present in the composition, for example based on the total weight of components (a) to (d) present in the composition, the total weight of components (a) to (e) present in the composition, the total weight of the composition, etc., cannot exceed 100 wt%.

[0175] In the context of the present invention, the term "liquid" includes liquids and gels as well as pasty compositions. This statement refers, unless otherwise stated, to standard conditions. The liquid compositions are preferably flowable and pourable under standard conditions; it is also possible for them to be a non-Newtonian fluid with a yield point, i.e., the fluid is pseudoplastic (increasing viscosity with increasing shear forces) or dilatant (increasing viscosity with increasing shear rate) fluid.

[0176] In the context of the present invention, the term "solid" refers to compounds / compositions that are solid under standard conditions, i.e., the said compounds / compositions are neither in liquid nor gaseous form. The solids are preferably in powder, granulate, or compact form.

[0177] For the purposes of the present invention, "standard conditions" are synonymous with "normal temperature and pressure", which are defined as a temperature of 21 ± 1 °C and an absolute pressure of 101,325 kPa (1 atm).

[0178] Unless otherwise stated, atmospheric pressure is 101,325 kPa.

[0179] Unless otherwise stated, room or ambient temperature is 21±1 °C.

[0180] Unless otherwise stated, all measurements and procedures disclosed herein are understood to have been performed under standard conditions.

[0181] Unless expressly stated otherwise, all boiling points mentioned here are to be understood as boiling points measured at atmospheric pressure.

[0182] Unless expressly stated otherwise, all percentages given herein with respect to the compositions or formulations refer to percentages by weight (wt%) based on the total weight of the respective composition. Preferably, these percentages refer to percentages by weight (wt%) based on the total weight of the respective dried composition.

[0183] Unless explicitly stated otherwise, numerical values ​​expressed without decimal places refer to the full value, while those expressed with one decimal place refer to the full value. For example, 99% represents 99.0%.

[0184] In the context of the present application, the term "essentially free" refers to the fact that the compound / solvent / etc. from which the composition or material in question is essentially free may nevertheless be present in small amounts (e.g., as impurities in other components present in the composition in question—for example, commercially available solvents may contain small amounts of, for example, acetone or methyl ethyl ketone as undesirable impurities) that do not, however, affect the desired properties attributed to the compositions of the present technology. "Essentially free" in this context may mean that the compound, solvent, etc.from which the composition or material in question is essentially free may be present in an amount of 1000 ppm or less, 750 ppm or less, 500 ppm or less, 300 ppm or less, 200 ppm or less, 100 ppm or less, 50 ppm or less, or 10 ppm or less.

[0185] The mention of a document in this document does not constitute an admission that the said document or its contents are part of the common knowledge of the person skilled in the art.

[0186] The term "comprise," as used herein, is synonymous with "contain" and does not exclude additional, unlisted elements or process steps. According to the present invention, the term "comprise" also encompasses the term "consist essentially of" or "consist of," meaning that "comprise" may be replaced by the other terms in alternative embodiments, where "consist of" excludes any element or step not expressly mentioned, and "consist essentially of" permits the inclusion of additional, unlisted elements or steps that do not substantially affect the essential or fundamental characteristics of the composition or process in question.

[0187] Where a numerical range is specified herein, that range is continuous and includes both the minimum and maximum values ​​of the range, as well as every value between those minimum and maximum values. Where a range refers to whole numbers, every whole number between the minimum and maximum values ​​of such a range is included. Where multiple ranges are specified to describe a feature or characteristic, those ranges may be combined. This means that, unless expressly stated otherwise, all ranges disclosed herein are to be understood to include all subranges contained therein. For example, a specified range of "1 to 10" is to be understood to include all subranges between the minimum value of 1 and the maximum value of 10, including the values ​​1 and 10. Example subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, and 5.5 to 10.The disclosed upper and lower limits for quantity, range and ratio can be combined independently.

[0188] Any feature of the invention which is intended to be present in a particular range or in a particular amount may be combined in a corresponding embodiment with the other features of that embodiment, wherein the other features may be present in the ranges or amounts disclosed herein for said other features.

[0189] All ranges and amounts for a feature of an embodiment can be combined with all ranges and amounts of the other features in that embodiment. For example, ranges or values ​​stated as preferred, more preferred, or most preferred for one feature or component of the invention can be combined with any range or amount stated for any other feature or component of the embodiment, regardless of whether the range or amount stated for the other element is stated as preferred, more preferred, or most preferred, etc., or is disclosed without such a statement or indication.

[0190] The singular forms used herein (e.g., "a" or "the") include the plural unless the context clearly indicates otherwise.

[0191] The term "at least one," as used herein, includes, but is not limited to, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or more. When referring to an ingredient, the statement refers to the type of ingredient and not to the absolute number of molecules. To clarify the foregoing, "at least one alcohol" means at least one type of alcohol, meaning that it can refer to one type of alcohol or a mixture of several different alcohols. The same applies to expressions that refer to a higher number (e.g., "at least two", "at least three", etc.), each of which begins with a higher number (e.g., 2, 3, 4, 5, 6, 7, 8, 9, 10 or more for "at least two"; 3, 4, 5, 6, 7, 8, 9, 10 or more for "at least three"; etc.).

[0192] The terms "approximately," "about," or "ca.", used here in connection with a numerical value, refer to a deviation of ±10%, preferably ±5%, and particularly preferably ±1%, from the stated numerical value. Unless expressly stated otherwise, molecular weight data always refer to the number-average molecular weight (Mn).

[0193] Figures

[0194] Figure 1 (A) shows the basic production process of a plant-based oat-based beverage. Figure 1 (B) shows a table listing the main ingredients of the raw materials: oat grain, oat flakes, and apple pomace, as well as the composition of commercially available oat milk substitutes.

[0195] Fig. 2 shows a schematic representation of the process for producing the pectin-containing emulsifier starting from whole pomace or wet pomace.

[0196] Fig. 3 shows the basic production scheme of a vegan plant-based beverage based on the pectin-containing emulsifier according to the invention.

[0197] Fig. 4A shows the results of the physicochemical analysis of a pectin-containing emulsifier obtained from apple pomace by (acidic) pretreatment, swelling and sieving.

[0198] Fig. 4B shows examples of an oil-in-water emulsion prepared according to the invention after high-pressure homogenization (Microfluidizer LM 10) under varying conditions (700 and 1400 bar) starting from apple pomace.

[0199] Fig. 5 Visual assessment of oil-in-water emulsions based on apple pomace after heating at T = 70 °C in a water bath for at least 90 min: Sample 1C: pomace smoke + pectin, T = 70 °C; 3% oil; 700 bar; 0.2% pectin; Sample 2A: pomace smoke, T = 70 °C; pH = 2.5; 3% oil; 700 bar; Sample 2B: pomace smoke, T = 70 °C; 3% oil; 1400 bar; Sample 3A: daily pomace, T = 70 °C; pH = 2.5; 3% oil; 700 bar.

[0200] Fig. 6 shows a schematic diagram of the process for producing vegan yogurt or cheese from the vegan plant-based beverage.

[0201] Fig. 7 shows a schematic diagram of the process for producing the pectin-containing emulsifier starting from enzymatically treated fruit mash.

[0202] Fig. 8 shows a schematic representation of the process for producing the pectin-containing emulsifier starting from fruit puree.

[0203] Figure 9 shows, in A, a table illustrating selected enzyme preparations and their combination for the liquefaction of apple pomace according to Example 8. B shows the phase separation behavior of the whole pomace enzymatically treated according to Example 8. Figure 10 shows the formation of a pre-emulsion (left) and an emulsion (right) based on apple pomace treated with cellulase according to Example 7. Microscopic views of the respective emulsion structures are included.

[0204] Character description

[0205] Figure 1A illustrates the multi-stage production process of a plant-based beverage using oats as an example. The raw material (oat flour, grits) is first slurried in warm water and then enzymatically treated. The added amylase hydrolyzes the starch contained in the oats into short-chain sugar building blocks, allowing both the sensory (sweetness) and rheological (viscosity) properties of the final beverage to be adjusted. Insoluble components (shells, undissolved particles) are decanted off so that the purified clear phase can then be homogenized. A plant-based oil is typically used as the oil phase. Additionally, the flavor of the product can be adjusted by adding salts, acids, and minerals. To increase shelf life, the final product undergoes a heating step (pasteurization).

[0206] The average composition of commercially available products is shown in the table in Figure 1 B. In addition, the essential ingredients of oats are shown in comparison to apple pomace.

[0207] The basic production of the pectin-containing emulsifier from wet pomace or full pomace is schematically shown in Figure 2. If necessary, the full pomace or wet pomace is diluted with an aqueous liquid to produce an aqueous suspension with a dry matter content of 2 to 5 wt.%. This suspension is then incubated in an acidic environment at a pH of 1-3 or in the neutral pH range of 6 to 8 at a temperature of 40 to 75°C for 2 to 50 hours and optionally allowed to swell overnight at room temperature. The pomace material thus digested is then mechanically comminuted (for example, using a rotor-stator homogenizer), and coarser particles are removed by a separation process (preferably straining or wet sieving). The material thus purified can optionally be subjected to an enzymatic amylase treatment to improve its flavor through the formation of mono- or disaccharides.At the same time, the mono- or disaccharides could be metabolized by lactic acid bacteria during a subsequent fermentation. The pectin-containing emulsifier obtained in this way can be used directly for the production of an oil-in-water emulsion.

[0208] The basic production process for the vegan milk substitute drink, which is a phase-stable oil-in-water emulsion, is shown schematically in Figure 3. A vegetable oil is added to the aqueous suspension containing the pectin-containing emulsifier, resulting in a final oil concentration of 3 to 10 wt.%. This mixture is first pre-homogenized (e.g., Ultraturrax, t=5 min, U = 24,000 rpm) and then processed into an oil-in-water emulsion using a high-pressure homogenizer (e.g., Microfluidizer LM10). Homogenization pressures between 700 and 1,400 bar are preferred, with high-pressure homogenization preferably performed in multiple homogenization cycles.

[0209] Figure 4A shows the results of the physicochemical analysis of a pectin-containing emulsifier obtained from apple pomace by (acidic) pretreatment, swelling and sieving

[0210] Figure 4B shows examples of an oil-in-water emulsion based on apple pomace (so-called "apple milk"), as prepared according to Example 6. In all examples, an oil-in-water emulsion containing 3 wt% sunflower oil was used as the base. The samples in the upper row were prepared using pomace 2 from Rauch, which contains less than 30 wt% starch. The samples in the lower row were prepared using day-fresh pomace 1, which contains more than 30% starch. High-pressure homogenization was carried out at 700 bar or 1400 bar. High-methylester apple pectin with a VE° of 60.7% was also added as a thickener in Sample 1D.

[0211] Figure 5 shows examples of an oil-in-water emulsion based on apple pomace (so-called “apple milk”) as prepared according to Example 6 and thermally stressed (T=70°C for at least 90 min). In all examples, an oil-in-water emulsion with 3 wt% sunflower oil was prepared as the base. The emulsions were filled into measuring cylinders for visual assessment. The following samples were prepared for comparison: Sample 1C: Pomace 2 (smoke) containing 0.2 wt% pectin, high pressure homogenization at 700 bar; Sample 2A: Pomace 2 (smoke) without added pectin, pH = 2.5, high pressure homogenization at 700 bar; Sample 2B: Pomace 2 (smoke), high pressure homogenization at 1400 bar; Sample 3A: Pomace 1 (daily pomace), pH = 2.5; High pressure homogenization at 700 bar.

[0212] The basic production process for the vegan fermented milk substitute is shown schematically in Figure 6. A vegan plant-based beverage (preferably based on apple pomace) produced as an oil-in-water emulsion serves as the starting material. After adding a plant-based protein (e.g., pea protein), lactic acid bacteria are added, and the mixture is incubated at the appropriate temperature (e.g., 40°C) for a sufficient time (e.g., overnight). The resulting vegan fermented product will yield a vegan yogurt or vegan cheese based on apple milk.

[0213] The basic production process for the pectin-containing emulsifier from enzymatically treated fruit mash is schematically shown in Figure 7. In the first step, coarser particles are removed by a separation process (preferably straining or wet sieving). The purified material can optionally be subjected to an enzymatic amylase treatment to improve its flavor by forming mono- or disaccharides. The pectin-containing emulsifier obtained in this way can be used directly for the production of an oil-in-water emulsion.

[0214] The basic production of the pectin-containing emulsifier from fruit puree is schematically shown in Figure 8. If necessary, the fruit puree is diluted with an aqueous liquid to produce an aqueous suspension with a dry matter content of 2 to 5 wt.%. This suspension can optionally be allowed to swell overnight at room temperature. Coarser particles are then removed by a separation process (preferably straining or wet sieving). The purified material can optionally be subjected to an enzymatic amylase treatment to improve its flavor through the formation of mono- or disaccharides. The pectin-containing emulsifier obtained in this way can be used directly for the production of an oil-in-water emulsion.

[0215] Fig. 9 (A) shows a table containing selected enzyme preparations and their combination for the liquefaction of apple pomace, as used in Example 7. Fig. 9 (B) shows the phase separation behavior of a pomace enzymatically treated as described in Example 7. This pomace was adjusted to a pH of 4.0 using enzyme combination 2, i.e., 0.4% cellulase and 0.04% amylase (see table in Fig. 9 (A)), and incubated at 50°C for 6 hours. Phase separation is achieved by centrifuging 50 ml Falcon tubes for 5 minutes at 4000 rpm. By contrast adjustment, the coarse solid fraction at the bottom, the fine solid fraction above, and the uppermost liquid phase can be detected, and the proportion of the solid and liquid phase and the soluble dry matter content of the liquid phase can be determined, and the yield can be calculated.

[0216] Figure 10 shows the formation of a pre-emulsion (left) and an emulsion (right) based on apple pomace enzymatically treated according to Example 7 and treated with the cellulase Rohament CL (t = 6 h). Microscopic views of the respective emulsion structures are included.

[0217] Examples

[0218] The examples listed below serve only to illustrate certain embodiments of the invention and in no way limit the scope of the invention described herein and claimed in the claims. Unless expressly stated otherwise, all syntheses and parameter measurements were performed at room or ambient temperature, i.e., at 21±1 °C, and atmospheric pressure.

[0219] Unless explicitly stated otherwise, technically pure reagents were used.

[0220] All reagents used in the examples described below were purchased commercially under the indicated product names.

[0221] Experimental methods and data:

[0222] 1. Test method for determining the alcohol-insoluble substance in samples

[0223] Principle:

[0224] The water-soluble components contained in the samples, such as pectin or starch, can be extracted with water and transferred to the liquid phase. By adding alcohol, these components are precipitated from the extract as an alcohol-insoluble substance (AIS).

[0225] Extraction:

[0226] Weigh 10.0 g of the sample to be tested into a glass dish. 390 g of boiling distilled water are placed in a beaker, and the previously weighed sample is stirred for 1 minute at the highest speed using an Ultra-Turrax.

[0227] The sample suspension, cooled to room temperature, is divided into four 150 ml centrifuge beakers and centrifuged for 10 min at 4000 x g. The supernatant is collected. The sediment from each beaker is resuspended with 50 g of distilled water and centrifuged again for 10 min at 4000 x g. The supernatant is collected, and the sediment is discarded.

[0228] The combined centrifuges are placed in approximately 4 liters of 98% isopropanol to precipitate the alcohol-insoluble substance (AIS). After 1 hour, the AIS is filtered through a filter cloth and manually pressed. The AIS is then placed in approximately 3 liters of 98% isopropanol in the filter cloth and loosened by hand while wearing gloves.

[0229] The pressing process is repeated, the AIS is quantitatively removed from the filter cloth, loosened and dried at 60 °C for 1 hour in a drying cabinet.

[0230] The pressed, dried substance is weighed to the nearest 0.1 g to calculate the alcohol-insoluble substance (AIS). Calculation:

[0231] The alcohol insoluble substance (AIS) is calculated based on the sample using the following formula:

[0232] 2. Test method for determining moisture and dry matter

[0233] Principle:

[0234] The moisture content of a sample is defined as the loss of mass after drying, determined under defined conditions. The moisture content of the sample is determined using infrared drying with the Sartorius MA-45 moisture analyzer (Sartorius, Göttingen, Germany).

[0235] Implementation:

[0236] Approximately 2.5 g of the sample is weighed into the Sartorius moisture analyzer. The device settings can be found in the corresponding factory measurement instructions. The samples should be at approximately room temperature for the analysis. The moisture content is automatically displayed by the device in percent [% M]. The dry matter is automatically displayed by the device in percent [% S].

[0237] 3. Test method for determining crude protein content

[0238] Kjeldahl principle:

[0239] The organically bound nitrogen is converted into ammonium sulfate by digesting the substance with concentrated sulfuric acid. After adding an excess of alkali, the resulting ammonia is collected by distillation in a receiver with a known boric acid concentration and then titrated with hydrochloric acid.

[0240] Implementation:

[0241] Accurately weigh 0.5 - 1.0 g of the sample and quantitatively transfer it to a Kjeldahl flask. When determining protein in fiber crucibles, transfer the entire residue from the glass filter crucible into a Kjeldahl flask. To prevent boiling delays caused by sedimented Celite, add boiling stones (not glass beads). Add two Kjeldahl tablets and 20 ml of concentrated sulfuric acid to each sample (one Kjeldahl tablet per 10 ml of concentrated H2SO4; wear gloves and safety goggles). Paraffin oil can be added as an antifoam. The suspension is first heated carefully at a low heat setting and then vigorously in the Kjeldahl bench. Digestion is complete when the solution has become clear. To ensure sufficient, proper reheating, heat for a further 30 minutes.

[0242] After cooling in the distillation apparatus, the digested solution is topped up with 50 ml of distilled water and mixed with 80 ml of 32% sodium hydroxide solution. A solution of 60 ml of 4% boric acid plus a few drops of Tashiro indicator is used as the distillation precipitate in a 300 ml Erlenmeyer flask.

[0243] When starting the distillation, ensure that the condenser's outlet pipe is immersed in the distillation receiver. The distillation is stopped when approximately 250 ml of distillate is present. After rinsing the outlet pipe with water, titrate with 0.1 m HCl until the color changes from gray to pale pink (titration time: 240 s) or, with the aid of a pH meter, to pH 4.8.

[0244] Calculation:

[0245] 1 ml of 0.1 molar HCl corresponds to 1.4007 mg of nitrogen.

[0246] Total nitrogen in % in the sample = a * 1.4007 * fm * 1000

[0247] Where: a = consumption of 0.1 M hydrochloric acid in ml; m = sample weight in g; f = factor of 0.1 M hydrochloric acid. The result is given to two decimal places.

[0248] Conversion of total nitrogen to crude protein:

[0249] Crude protein content in % = Total nitrogen in % * F : Where F is the factor for calculating protein mixtures according to the following table:

[0250] These factors apply if the food is made from at least 75% of one of the ingredients listed above. Otherwise, the factor 6.25 applies, unless another method of calculation—which must then be justified by the recipe—is considered more appropriate.

[0251] 4. Test method for determining sugar content

[0252] Principle:

[0253] The D-glucose content is determined before and after enzymatic hydrolysis of sucrose; D-fructose is measured after the D-glucose determination.

[0254] D-glucose determination before inversion:

[0255] The enzyme hexokinase (HK) catalyzes the phosphorylation of D-glucose with adenosine 5'-triphosphate (ATP) at pH 7.6, with simultaneous formation of adenosine 5'-diphosphate (ADP)

[0256] [1]-

[0257] [1] D-glucose

[0258] The resulting D-glucose-6-phosphate (G-6-P) is specifically oxidized by nicotinamide adenine dinucleotide phosphate (NADP) in the presence of glucose-6-phosphate dehydrogenase (G6P-DH) to gluconate-6-phosphate, producing reduced nicotinamide adenine dinucleotide phosphate (NADPH) [2], -Gluconate-6-phosphate + NADPH + H +

[0259] The amount of NADPH formed during the reaction is equivalent to the amount of D-glucose and is determined based on its absorption at 340 nm (the absorption maxima of NADPH is at 340 nm).

[0260] D-fructose determination:

[0261] Hexokinase also catalyzes the phosphorylation of D-fructose with ATP to D-fructose-6-phosphate (F-6-P) [3],

[0262] [3] D-fructose + ATP^> F-6-P + ADP After the reaction, F-6-P is converted into G-6-P by phosphoglucose isomerase (PGI) [4],

[0263] [4] F-6-P -^> G-6-P

[0264] G-6-P, in turn, reacts with NADP to form gluconate-6-phosphate and NADPH [2]. Here, too, NADPH is the measured quantity. The amount of NADPH now formed is equivalent to the amount of D-fructose.

[0265] Enzymatic inversion:

[0266] Sucrose is hydrolyzed by the enzyme ß-fructosidase (invertase) at pH 4.6 to D-glucose and fructose [5],

[0267] [5] Sucrose + H2O ß-fructosidase > D-glucose + D-fructose

[0268] The D-glucose determination after inversion (total D-glucose) is carried out according to the above principle.

[0269] The sucrose content is calculated from the difference between the D-glucose concentrations before and after enzymatic inversion.

[0270] The test combination contains:

[0271] 1. Bottle 1 with approx. 0.5 g lyophilisate, composed of citrate buffer, pH approx. 4.6 and ß-fructosidase, approx. 720 units.

[0272] 2. Bottle 2 with approximately 7.2 g of powder mixture, composed of triethanolamine buffer, pH approximately 7.6; NADP, approximately 110 mg; ATP, approximately 260 mg, and magnesium sulfate.

[0273] 3. Bottle 3 with approximately 1.1 ml of enzyme suspension, composed of hexokinase, approximately 320 units; glucose-6-phosphate dehydrogenase, approximately 160 units.

[0274] 4. Bottle 4 with approx. 0.6 ml suspension phosphoglucose isomerase, approx. 420 U.

[0275] 5. Sucrose standard substance for test control

[0276] 6. D-glucose standard solution for test control

[0277] Preparation of the solutions:

[0278] 1. Dissolve the contents of bottle 1 with 10 ml of distilled water.

[0279] 2. Dissolve the contents of bottle 2 with 45 ml of distilled water.

[0280] 3. Use the contents of bottle 3 undiluted. 4. Use the contents of bottle 4 undiluted.

[0281] Determination approach:

[0282] Wavelength: 340 nm

[0283] Disposable cuvette: 1.00 cm path length

[0284] Temperature: 20-25 °C

[0285] Test volume: 3,020 ml

[0286] 3.040 ml for determination of D-fructose

[0287] Measurement against air (no cuvette in the beam path)

[0288] Sample solution: 4-80 |ixg sucrose + D-glucose + D-fructose /

[0289] Cuvette (in 0.100-1.800 ml or 2.000 ml sample volume)

[0290] * Pipette Solution 1 and sample solution onto the bottom of the cuvette and mix by shaking. If using a stirring spatula, remove it from the cuvette immediately before measuring the absorbance.

[0291] ** Before dosing the sample solution, pre-rinse the enzyme test measuring pipette or the pipette tip of the piston-operated pipette with the sample solution.

[0292] *** e.g. with a stirring spatula or by swirling after sealing, e.g. with Parafilm.

[0293] If constant absorbance increases were observed at E2, the absorbances E2 are extrapolated to the time of addition of Suspension 3.

[0294] Calculate absorbance differences (A2-A1) for blanks and samples. Subtract the absorbance differences of the blanks from the absorbance differences of the corresponding samples:

[0295] AE — (E2 test (E2 El)|_eerwert

[0296] The difference between AEcesamt-D-Giucose (from sucrose sample) and AED-GIUCOSS (from D-glucose sample) gives AEsucrose

[0297] For D-fructose determination:

[0298] Calculate the absorbance differences (A3-A2) for the blank and sample (D-glucose / D-fructose sample). Subtract the absorbance difference of the blank from the absorbance difference of the sample. This yields AEo-fructose.

[0299] To achieve a sufficiently precise result, the measured extinction differences should generally be at least 0.100 extinction units.

[0300] Calculation:

[0301] According to the general calculation formula for determining the concentration:

[0302] V * MG c = - * AE fa / ll

[0303] £ * d * v * 1000 LW / J

[0304] Where: V = test volume in ml; v = sample volume in ml; MG = molecular weight of the substance to be determined [g / mol]; d = path length of the cuvette in cm, c = extinction coefficient of NADPH at 340 nm = 6.3 [mmol -1 cm -1 ]) This gives: for sucrose: Sucrose conc. Csucrose in g sucrose / l sample solution Sucrose — 1 ,6413 • AEsucrose for D-glucose: D-glucose conc. CD-GIUCOSS in g D-glucose / l sample solution

[0305] CD -Glucose — 0.8637» AED-GIUCOSS

[0306] D-fructose: D-fructose conc. CD-fructose in g D-fructose / l sample solution

[0307] CD-Fructose — 0.8694» AEo-Fructose

[0308] If dilution was performed during sample preparation, the result must be multiplied by the dilution factor F. When analyzing solid and semi-solid samples that are weighed for sample preparation, the analysis result is based on the initial weight.

[0309] 5. Test method for determining starch content

[0310] UV test for the determination of native starch and partial starch hydrolysates in food and other sample materials. Modified starch (such as phosphorylated or oxidized starch) is not detected.

[0311] Principle:

[0312] Starch is cleaved to D-glucose by the enzyme amyloglucosidase (AGS) at pH 4.6, see formula (1):

[0313] (1) Strength -Glucose

[0314] The formed D-glucose is determined at pH 7.6 using the enzymes hexokinase (HK) and glucose-6-phosphate dehydrogenase (G6P-DH). D-glucose is phosphorylated with adenosine 5'-triphosphate (ATP) in the presence of hexokinase to glucose-6-phosphate (G6P), with simultaneous formation of adenosine 5'-diphosphate (ADP), see formula (2):

[0315] (2) D-glucose

[0316] G-6-P is oxidized by nicotinamide adenine dinucleotide phosphate (NADP) in the presence of G6P-DH to gluconate 6-phosphate, producing reduced nicotinamide adenine dinucleotide phosphate (NADPH), see formula (3). Gluconate 6-phosphate + NADPH + H + The amount of NADPH formed during the reaction is proportional to the amount of D-glucose formed by hydrolysis of the starch. NADPH is a measurable quantity and is determined based on its absorption at 340 nm.

[0317] Implementation:

[0318] The test combination contains

[0319] 1. Bottle 1 with approximately 100 mg lyophilisate, composed of citric acid buffer, pH 4.6; amyloglucosidase, approximately 84 U, and stabilizers.

[0320] 2. Bottle 2 contains approximately 5 g of powder mixture, composed of triethanolamine buffer, pH 7.6; NADP, 75 mg; ATP, 190 mg; magnesium sulfate, and stabilizers.

[0321] 3. Bottle 3 with 0.7 mL enzyme suspension, composed of hexokinase, approx. 200 U and glucose-6-phosphate dehydrogenase, approx. 100 units.

[0322] 4. Bottle 4 with starch test control substance for the test control: This is starch powder. Weigh out approximately 50-100 mg of the starch powder per 100 mL and proceed as described in sample preparation under point b).

[0323] Preparation of the solutions

[0324] 1. Dissolve the contents of bottle 1 with 6.0 mL of distilled water.

[0325] 2. Dissolve the contents of bottle 2 with 27 mL of distilled water.

[0326] 3. Use the contents of bottle 3 undiluted.

[0327] Determination approach:

[0328] Wavelength: 340 nm

[0329] Glass cuvette: 1 cm path length

[0330] Temperature: 55 - 60 °C (incubation)

[0331] 20 - 25°C (measurement)

[0332] Test volume: 2.32 mL

[0333] Measurement: against air or against water

[0334] Sample solution: 1.2 - 70 pg starch / batch (in 0.100 - 1.000 mL sample volume or

[0335] 0.100 - 0.200 mL for DMSO-containing solutions

[0336] If free D-glucose is present in the sample and is to be determined in the analysis, a separate D-glucose determination must be performed; e.g., after extracting the sample with bidistilled water; if maltose and its homologues, as well as an excess of other oligosaccharides, are present, alcohol extraction must be performed to determine starch.

[0337] If constant absorbance increases were observed at E2, the absorbances are extrapolated to the time of addition of Suspension 3.

[0338] Calculate the absorbance differences (A1 - A2) for the reagent blank and sample. Subtract the absorbance difference of the reagent blank from the absorbance difference of the sample:

[0339] AE strength = (E2 - E 1 ) sample (E2 E1 ) reagent blank

[0340] If the reagent blank is not determined and the sample blank is determined, the absorbance difference of the sample blank must be subtracted from the absorbance difference of the sample. The measured absorbance difference should generally be at least 0.100 absorbance units to achieve a sufficiently precise result.

[0341] The concentration of starch in g / liter can be calculated using the following formula:

[0342] 2,320 162.1 3,761 t c. r e c = - A£ = — - £ [ <7 f 100 - 0.100 1000 e If a dilution has been carried out during sample preparation, the result must be multiplied by the dilution factor F. When analyzing solid and semi-solid samples that are weighed for sample preparation, the analysis result is related to the initial weight:

[0343] - 100[f / 100g]

[0344] 6. Process for the preparation of a pectin-containing emulsifier from apple pomace

[0345] Material:

[0346] • Apple pomace 1 : daily fresh pomace, September 2023

[0347] • Apple pomace 2: Supplied by Rauch (Kluczkowice, Poland)

[0348] • Water

[0349] Citric acid

[0350] Methods:

[0351] Apple pomace samples 1 and 2, with varying starch content, were first hydrated at a temperature of 70°C for 2 to 5 hours, while a portion of the raw material was additionally acidified with citric acid to pH 2.5. After activation, the pomace material was subjected to soaking for several hours (overnight). The pomace suspension was then mechanically digested in a Thermomix and freed of undissolved solid components using a sieve to form the purified liquid phase, which, as a suspension, contains the fiber components as undersize particles.

[0352] The liquid phases containing the undersize were physicochemically analyzed for pH, sugar, protein, AiS and TS content.

[0353] The aqueous sieved material (undersize) forms the pectin-containing emulsifier, which can be used directly for the production of an oil-in-water emulsion.

[0354] 7. Process for the preparation of a pectin-containing emulsifier from an enzymatically treated apple pomace

[0355] Principle:

[0356] In this experiment, whole pomace was subjected to enzymatic treatment with the focus on achieving maximum liquefaction. For this purpose, the two cellulases Rohament CL (AB Enzymes) and HC3 (Biopract) were tested in selected combinations with an amylase (Natuzym Concentrate A, WeissBiotech) and a pectinase (Pectinase 831 L, Biocatalysts).

[0357] Material: • Apple pomace

[0358] • Cellulase “Rohament CL” from AB Enzyme

[0359] • Cellulase “HC3” from Biopract GmbH (Berlin, FRG)

[0360] • “Pectinase 831 L” from BioCatalysts Ltd. (Cardiff, UK)

[0361] • Amylase “Natuzym Concentrate A”, WeissBioTech GmbH (Ascheberg, Germany)

[0362] • NaOH (25%)

[0363] Methods:

[0364] The apple pomace was enzymatically treated with a daily pomace sample from September 8, 2022. The pomace was first diluted with water to 10% dry matter and then adjusted to pH 4 with NaOH (c = 25%). The samples were heated to T = 50 °C in a water bath with stirring. After simultaneous or sequential addition (based on 10% dry matter), the enzymes or enzyme combinations were incubated for t = 6 h (see Table 1 in Figure 9).

[0365] After the incubation period, the samples were centrifuged (II = 4000 rpm, t = 5 min) to identify the liquid and solid phases (see Fig. 9B). Additionally, the soluble dry matter content of the liquid phase was determined, and the yield was calculated.

[0366] Results and discussion:

[0367] In addition to the monosaccharides glucose and fructose, apple pomace also contains long-chain polysaccharides such as pectin, cellulose, and starch. For near-complete degradation, selected hydrolases (cellulase, amylase, pectinase) must be used in combination. The combination of a cellulase with starch- and pectin-degrading enzyme activity has proven particularly effective in significantly liquefying apple pomace. Compared to the crude enzyme CL, the enzyme HC3 showed a slightly improved yield and higher dry matter content in the liquid phase.

[0368] For a whole apple pomace treated with Cellulase Rohament CL for 6 hours according to combination 1 (see table in Fig. 9 A), a pre-emulsion was first created by adding 10 wt.% sunflower oil and shearing (Ultra Turrax, 5 min at 24,000 rpm). According to microscopic analysis, this pre-emulsion exhibited a dispersion with a large number of oil droplets of different sizes. High-pressure homogenization (3 passes at 500 bar) resulted in a homogeneous and stable emulsion, which microscopically exhibits an extremely fine oil particle structure with particle sizes of less than 1 pm. 8. Process for the production of a vegan milk substitute drink based on a modified depectinized apple pomace

[0369] Material:

[0370] • Pectin-containing emulsifier as purified liquid phase obtained according to Example 6;

[0371] • Pectin (AN 51851 - Apple pectin with galacturonic acid > 65%; VE° = 60.7%)

[0372] • Herbasweet (Herbafood, Werder, Germany)

[0373] • Herbarom AF 24-SR (Herbafood, Werder, Germany)

[0374] Methods:

[0375] The basic production of the vegan milk substitute drink as a phase-stable oil-in-water emulsion is schematically shown in Figure 3. The pectin-containing emulsifier is mixed with sunflower oil as the vegetable oil, so that the final oil concentration in the mixture is 3 to 10 wt.%. This mixture is first pre-homogenized using an Ultraturrax (t = 5 min, U = 24,000 rpm) and then processed into an oil-in-water emulsion using a high-pressure homogenizer (Microfluidizer LM10; Microfluidics International Corp., Newton, Massachusetts, USA). The homogenization pressures were 700 and 1,400 bar, respectively, and the emulsion was processed in three homogenization cycles. The stability of the emulsions was assessed visually and rheologically.

[0376] Selected emulsions were subjected to a heat stability test. For this test, the samples were thermally stressed in a water bath at a temperature of 70 °C for at least 90 minutes.

[0377] Results and discussion:

[0378] The table in Figure 4A shows the physicochemical characterization of the apple pomace phases used as an emulsifier suspension. Two pomace samples were selected that differ significantly in their starch content. The viscosity and sweetness can be significantly adjusted by amylase addition via the proportion of available starch. The daily pomace used had a significantly higher starch content. In addition, it is evident that acidic pretreatment of the pomace tends to lead to higher AiS contents in the filtrate.

[0379] Figure 4B shows several examples prepared from modified apple pomace. Visual inspection of the resulting emulsions demonstrates that emulsion formation is generally possible. Acid-pretreated pomace, in particular, exhibits optically more stable emulsions. This observation is supported by the addition of apple pectin during homogenization. "Milder" process constraints (p = 700 bar) proved to be advantageous for emulsion formation—a fact known as overprocessing in protein-stabilized emulsions.

[0380] To test the heat stability of all produced emulsions, the samples were thermally stressed in a water bath at T = 70 °C for at least t = 90 °C. The results are shown in Figure 5. The emulsions with added pectin (1C) and the acid-treated pomace filtrates proved to be more heat-resistant (2B).

[0381] Summary:

[0382] This example demonstrates the suitability of apple pomace for producing a vegan milk substitute. Pretreatment of the pomace material to activate and release the hydrocolloidal components (pectin, starch) under acidic conditions is just as crucial as its purification (mechanical comminution including straining). Mild homogenization conditions tended to produce more colloidally stable emulsions.

[0383] Based on the available data, apple pomace, after acidic pretreatment and purification, is suitable as an emulsifier in an oil-in-water emulsion. The addition of pectin can further stabilize the emulsion colloidally. The use of additional components such as fiber, coloring, and sweeteners also contribute to improving mouthfeel and flavor. Due to the sugars it contains, a fermentation approach can be used to form a "solid" cheese-like matrix for the production of other product groups such as vegan yogurt or vegan cheese.

Claims

Patent claims:

1. A process for producing a pectin-containing emulsifier from a pectin-containing parenchyma biomass as starting material, wherein the pectin-containing parenchyma biomass is subjected to a digestion process and is selected from the group consisting of enzymatically treated fruit mash, fruit puree, wet pomace or whole pomace.

2. Process according to claim 1, comprising the following steps: a. Providing wet pomace or whole pomace; b. Mixing the pomace from step a. with an aqueous liquid to produce an aqueous suspension having a dry matter content of 2 to 5 wt.% and digesting the pomace material by incubating the aqueous suspension of the pomace material at a temperature of 40 to 75°C for 2 to 5 hours at a pH of 1 to 3 or at a pH of 6 to 8; c. Optionally swelling the digested pomace material by incubating the aqueous suspension from step b. for > 1 hour at room temperature and / or optionally adding fruit juice or vegetable juice; d. Carrying out mechanical comminution of the digested pomace material from step b. or the swollen pomace material from step c.; e. Separation of particles with a grain size of more than 1000 pm from the crushed pomace material from step d.to obtain an aqueous suspension of the crushed, classified pomace material; f. optionally enzymatically treating the crushed, classified pomace material from step e. with an amylase; g. obtaining an aqueous suspension of the pectin-containing emulsifier from step e. or f.

3. The method according to claim 1, comprising the following steps: a. providing enzymatically treated fruit mash; b. separating particles with a grain size of more than 1000 pm from the enzymatically treated fruit mash from step a. to obtain a purified fruit mash; c. optionally enzymatically treating the purified fruit mash from step b. with an amylase; d. Obtaining an aqueous suspension of the pectin-containing emulsifier from step b. or c.

4. The method according to claim 1, comprising the following steps: a. providing fruit puree; b. mixing the fruit puree from step a. with an aqueous liquid to produce an aqueous fruit puree suspension having a dry matter content of 2 to 5 wt.%; c. optionally swelling the aqueous fruit puree suspension by incubating the aqueous suspension from step b. for > 1 hour at room temperature and / or optionally adding fruit juice or vegetable juice; d. separating particles with a grain size of more than 1000 pm from the fruit puree suspension from step b. or c. to obtain a purified fruit puree suspension; e. optionally enzymatically treating the purified fruit puree suspension from step d. with an amylase; f. obtaining an aqueous suspension of the pectin-containing emulsifier from step d. or e.

5. The method according to claim 1 to 4, characterized in that the pectin-containing parenchyma biomass is selected from the group consisting of citrus fruit, apple, pear, plum, damson, apricot, peach, mango, and vegetables such as tomato or carrot, with apple being preferred.

6. The method according to any one of claims 2 to 5, characterized in that the aqueous liquid is selected from the group consisting of fruit juice, low-salt water, distilled water, double-distilled water, tri-distilled water, deionized water, drinking water, industrial water, low-salt water, ultrapure water or high-purity water, wherein the aqueous liquid is preferably drinking water.

7. The method according to any one of claims 2 to 6, characterized in that in the method step which provides for a separation of particles, a separation of particles with a grain size of more than 750 pm, preferably of more than 500 pm and particularly preferably of more than 250 pm takes place.

8. A process according to any one of claims 2 to 7, characterized in that the separation of the particles is carried out by using a sieve such as a wet sieve, a strainer, a belt press, a decanter, a separator or combinations thereof.

9. Aqueous suspension of the pectin-containing emulsifier, characterized in that it is obtainable or is obtained by a process according to one of claims 1 to 8.

10. Aqueous suspension according to claim 9, characterized in that the aqueous suspension has a dry mass of 2 to 5 wt.%.

11. Aqueous suspension according to claim 9 or 10, characterized in that the aqueous suspension has a viscosity of between 5 and 50 mPas-s at a dry mass of 2 wt.%, measured at 20°C and a shear rate of 50 s' 1 .

12. Aqueous suspension according to claim 9 to 11, characterized in that the aqueous suspension has a pH of between 1.5 and 4.0, preferably between 2.0 and 3.5, and particularly preferably between 2.5 and 3.

0.

13. Use of the aqueous suspension of the pectin-containing emulsifier according to any one of claims 9 to 12, as an aqueous emulsifying suspension for producing an emulsion, which is preferably an oil-in-water emulsion.

14. Use according to claim 13, characterized in that the oil-in-water emulsion is selected from the group consisting of dressings, sauces, spreads, dips, creams, sorbets, ice creams, food supplements, beverages, milk substitutes, pharmaceuticals, cosmetics and agrochemicals, wherein the oil-in-water emulsion is preferably a milk substitute, and wherein the milk substitute is preferably a vegetarian or vegan milk substitute that is substantially free of animal oils or fats.

15. Use according to claim 13 or 14, characterized in that the pectin-containing emulsifier is the vegetable basis for the oil-in-water emulsion.

16. A process for producing a phase-stable oil-in-water (O / W) emulsion comprising the following steps: a. Providing an aqueous suspension of the pectin-containing emulsifier according to any one of claims 9 to 12; b. Providing a vegetable oil or animal oil; c. Combining the aqueous pomace suspension from step a. and the vegetable or animal oil from step b.; d. Homogenizing the mixture from step c.; e. Optionally adding a further ingredient, preferably selected from the group consisting of vegetable emulsion stabilizer, protein, fruit preparation, Thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof; f. Optionally preserving the mixture from step d. or step e., preferably by heating the mixture; g. Obtaining a phase-stable oil-in-water (O / W) emulsion, wherein the optional addition of the further ingredient according to step e. can also take place before steps c. or d. or during steps c. or d.

17. The method according to claim 16, characterized in that a milk substitute product is produced as a phase-stable O / W emulsion using a vegetable oil in steps b. and c.

18. The method according to claim 16 or 17, characterized in that the vegetable oil provided in step b. is selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil or combinations thereof.

19. The method according to any one of claims 16 to 18, characterized in that the homogenization in step d. is carried out by high-shear treatment, microfluidizer, pressure homogenization, colloid milling, intensive mixing, extrusion, ultrasonic treatment or a combination thereof.

20. The process according to any one of claims 16 to 19, characterized in that the homogenization in step d. is carried out as a two-stage process, wherein in the first stage a pre-emulsion is produced by a high-shear treatment and in the second stage the fine emulsification is carried out by a high-pressure homogenization.

21. A process according to any one of claims 16 to 20, characterized in that step e. comprises the addition of a vegetable emulsion stabilizer, and the vegetable emulsion stabilizer is selected from the group consisting of high methylester pectin, low methylester pectin, calcium pectinate, functionalized vegetable fiber, or any combination thereof.

22. The method according to any one of claims 16 to 21, characterized in that the phase-stable oil-in-water emulsion obtained in step g. is additionally subjected to a thermal treatment, wherein the thermal treatment is preferably selected from the group consisting of pasteurization, ultra-high temperature treatment or sterilization.

23. The method according to any one of claims 16 to 22, characterized in that the oil-in-water emulsion obtained in step g., which has preferably been thermally preserved, is subjected to fermentation after addition of a vegetable protein to obtain a fermented product with modified texture and / or firmness, wherein the vegetable protein is preferably selected from the group consisting of pea protein, chickpea protein, lentil protein, field bean protein, lupin protein, soy protein, peanut protein, sesame protein, sunflower protein, pumpkin protein, rapeseed protein, wheat protein and potato protein.

24. An oil-in-water emulsion comprising: a. 80 to 95.5% by weight water; b. 3 to 15% by weight vegetable or animal oil; c. 1.5 to 5.0% by weight pectin-containing emulsifier as dry substance contained in the aqueous suspension according to any one of claims 9 to 12; d. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, protein, fruit preparation, thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof.

25. Oil-in-water emulsion according to claim 24, characterized in that it is produced by a process according to one of claims 16 to 23 and, preferably when using a vegetable oil, represents a vegetarian or vegan milk substitute.

26. A fermented product comprising: a. 74 to 93.5 wt.% water; b. 3 to 15 wt.% vegetable or animal oil; c. 1.5 to 5.0 wt.% pectin-containing emulsifier as dry matter contained in the aqueous suspension according to any one of claims 9 to 12; d. 2 to 6 wt.% vegetable protein, which is preferably a vegetable protein concentrate or isolate; e. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, fruit preparation, thickener, sugar, sweetener, coloring, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, Vitamins, antioxidants, preservatives, freshness enhancers, and any combination thereof. ZI. Fermented product according to claim 26, characterized in that it is produced by a process according to claim 23 and, preferably when using a vegetable oil, represents a vegetarian or vegan fermented milk substitute, wherein the fermented milk substitute is particularly preferably selected from the group of vegetarian or vegan substitutes for yogurt, kefir, quark, sour cream, cream cheese, and cheese.

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