PECTIN-CONTAINING PLANT FIBER COMPOSITION FOR PLANT-BASED ICE CREAM

Abstract

The present invention relates to a composition which comprises plant fiber, low-esterified, preferably amidated, soluble pectin and high-esterified soluble pectin. In addition, the invention relates to usage of the composition as a semi-finished product in the food industry. Furthermore, the invention relates to ice cream containing the composition according to the invention and to a method of preparing the ice cream.

Claims

1. A composition comprising: a. plant fiber, b. low-esterified soluble pectin, c. high-esterified soluble pectin and d. optionally, sugar.

2. The composition according to claim 1, wherein the low-esterified soluble pectin is a low-esterified amidated soluble pectin.

3. The composition according to claim 1, wherein the plant fiber is selected from the group comprising citrus fiber, apple fiber, sugar beet fiber, carrot fiber, pea fiber, the plant fiber preferably being a citrus fiber or an apple fiber.

4. The composition according to claim 1, wherein the sugar-containing composition comprises the plant fiber at a proportion of 20 to 50 wt. %, advantageously 30 to 40 wt. % and in particular 34 to 36 wt. %, referred to the total weight of the composition.

5. The composition according to claim 1, wherein the sugar-containing composition comprises the low-esterified soluble pectin, which is preferably a low-esterified amidated pectin and particularly preferably a low-esterified amidated soluble citrus pectin, at a proportion of 10 to 35 wt. %, preferably 15 to 30 wt. %, particularly preferably 20 to 25 wt. % and especially 22.5 wt. %, referred to the total weight of the composition.

6. The composition according to claim 1, wherein the sugar-containing composition comprises the high-esterified soluble pectin, which is preferably a high-esterified soluble citrus pectin, at a proportion of 5 to 30 wt. %, preferably 10 to 20 wt. %, particularly preferably 13 to 17 wt. % and especially preferably 15 wt. %, referred to the total weight of the composition.

7. The composition according to claim 1, wherein the sugar-containing composition contains the sugar at a proportion of 18 to 40 wt. %, preferably 20 to 38 wt. % and particularly preferably 23 to 32 wt. %, referred to the total weight of the composition.

8. The composition according to claim 7, wherein the sugar is selected from the group consisting of dextrose, sucrose, fructose, invert sugar, isoglucose, mannose, melezitose, glucose, allulose, maltose and rhamnose, the sugar preferably being dextrose or sucrose.

9. The composition according to claim 1, wherein the composition has an esterification degree of 40% to 60% and preferably 47% to 50% and/or an amidation degree of 5% to 10%, preferably 6% to 8%.

10. The composition according to claim 1, wherein the plant fiber has one or more of the following properties: a. a dynamic Weissenberg index in a 2.5 wt. % suspension of more than 4.0, in particular more than 5.0; b. a dynamic Weissenberg index in a 2.5 wt. % dispersion of more than 5.0, in particular more than 6.0; c. a viscosity of 100 to 1200 mPas, preferably 350 to 950 mPas and particularly preferably 380 to 850 mPas, the plant fiber being dispersed in water as a 2.5 wt. % solution and the viscosity being measured at a shear rate of 50 s.sup.−1 at 20° C.; d. a water binding capacity of 20 to 34 g/g, preferably 22 to 30 g/g and particularly preferably 23 to 28 g/g; e. a strength of more than 50 g; f. a moisture content of less than 15%, preferably less than 10% and particularly preferably less than 8%; g. in 1.0 wt. % aqueous suspension, a pH value of 3.1 to 5.0 and preferably 3.4 to 4.6; h. a particle size where at least 90% of the particles are smaller than 300 μm; i. a lightness value of L*>61 for apple fiber and L*>88 for citrus fiber; j. a dietary fiber content of 80 to 95 wt. %; k. the plant fiber being a depectinized plant fiber and preferably a depectinized fruit fiber; l. the plant fiber containing less than 10%, preferably less than 8% and particularly preferably less than 6% of water-soluble pectin.

11. The composition according to claim 10, wherein the plant fiber is an activated pectin-containing citrus fiber having one or more of the following properties: a. a yield strength II (rotation) in the fiber suspension of more than 1.5 Pa and advantageously more than 2.0 Pa; b. a yield strength I (rotation) in the fiber dispersion of more than 5.5 Pa and advantageously more than 6.0 Pa; c. a yield strength II (cross-over) in the fiber suspension of more than 1.2 Pa and advantageously more than 1.5 Pa; d. a yield strength I (cross-over) in the fiber dispersion of more than 6.0 Pa and advantageously more than 6.5 Pa; e. a dynamic Weissenberg index in the fiber suspension of more than 7.0, advantageously more than 7.5 and particularly advantageously more than 8.0; f. a dynamic Weissenberg index in the fiber dispersion of more than 6.0, advantageously more than 6.5 and particularly advantageously more than 7.0; g. a strength in a 4 wt. % aqueous suspension of at least 150 g, particularly advantageously at least 220 g; h. a viscosity of at least 650 mPas, the plant fiber being dispersed in water as a 2.5 wt. % solution and the viscosity being measured at a shear rate of 50 s.sup.−1 at 20° C.; i. a water binding capacity of more than 22 g/g; j. a moisture content of less than 15%, preferably less than 10% and particularly preferably less than 8%; k. in 1.0 wt. % aqueous suspension, a pH value of 3.1 to 4.75 and preferably 3.4 to 4.2; l. a particle size where at least 90% of the particles are smaller than 250 μm, preferably smaller than 200 μm and in particular smaller than 150 μm; m. a lightness value L*>90, preferably L*>91 and particularly preferably L*>92; n. a dietary fiber content of the fiber of 80 to 95%; o. the activated pectin-containing citrus fiber containing less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin.

12. The composition according to claim 10, wherein the plant fiber is a partially-activated, activatable pectin-containing citrus fiber having one or more of the following properties: a. a yield strength II (rotation) of the fiber suspension of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa and particularly advantageously 0.6-0.8 Pa; b. a yield strength I (rotation) in the fiber dispersion of 1.0-4.0 Pa, advantageously 1.5-3.5 Pa and particularly advantageously 2.0-3.0 Pa; c. a yield strength II (cross-over) in the fiber suspension of 0.1-1.0 Pa, advantageously 0.3-0.9 Pa and particularly advantageously 0.6-0.8 Pa; d. a yield strength I (cross-over) of the fiber dispersion of 1.0-4.5 Pa, advantageously 1.5-4.0 Pa and particularly advantageously 2.0-3.5 Pa; e. a dynamic Weissenberg index in the fiber suspension of 4.5-8.0, advantageously 5.0-7.5 and particularly advantageously 7.0-7.5; f. a dynamic Weissenberg index in the fiber dispersion of 5.0-9.0, advantageously 6.0-8.5 and particularly advantageously 7.0-8.0; g. a strength in a 4 wt. % aqueous suspension of between 60 g and 240 g, preferably between 120 g and 200 and particularly preferably between 140 and 180 g; h. a viscosity of 150 to 600 mPas, preferably 200 to 550 mPas and particularly preferably 250 to 500 mPas, the plant fiber being dispersed in water as a 2.5 wt. % solution and the viscosity being measured at a shear rate of 50 s.sup.−1 at 20° C.; i. a water binding capacity of more than 20 g/g, preferably more than 22 g/g and particularly preferably more than 24 g/g and especially preferably between 24 and 26 g/g; j. a humidity of less than 15%, preferably less than 10% and particularly preferably less than 8%; k. in 1.0 wt. % aqueous suspension, a pH value of 3.1 to 4.75 and preferably 3.4 to 4.2; l. a particle size where at least 90% of the particles are smaller than 450 μm, preferably smaller than 350 μm and in particular smaller than 250 μm; m. a lightness value L*>84, preferably L*>86 and particularly preferably L*>88; n. a dietary fiber content of the fiber of 80 to 95%; o. the activatable citrus fiber containing less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin.

13. The composition according to claim 10, wherein the plant fiber is an activated pectin-containing apple fiber having one or more of the following properties: a. a yield strength II (rotation) in a fiber suspension of more than 0.1 Pa, advantageously more than 0.5 Pa and particularly advantageously more than 1.0 Pa; b. a yield strength I (rotation) in the fiber dispersion of more than 5.0 Pa, advantageously more than 6.0 Pa and particularly advantageously more than 7.0 Pa; c. a yield strength II (cross-over) in the fiber suspension of more than 0.1 Pa, advantageously more than 0.5 Pa and particularly advantageously more than 1.0 Pa; d. a yield strength I (cross-over) in the fiber dispersion of more than 5.0 Pa, advantageously more than 6.0 Pa and particularly advantageously more than 7.0 Pa; e. a dynamic Weissenberg index in the fiber suspension of more than 4.0, advantageously more than 5.0 and particularly advantageously more than 6.0; f. a dynamic Weissenberg index in the fiber dispersion of more than 6.5, advantageously more than 7.5 and particularly advantageously more than 8.5; g. a strength of more than 50 g, preferably more than 75 g and particularly preferably more than 100 g, the plant fiber being suspended in water as a 6 wt. % solution; h. a viscosity of more than 100 mPas, preferably more than 200 mPas and particularly preferably more than 350 mPas, the plant fiber being dispersed in water as a 2.5 wt. % solution and the viscosity being measured at a shear rate of 50 s.sup.−1 at 20° C.; i. a water binding capacity of more than 20 g/g, preferably more than 22 g/g, particularly preferably more than 24 g/g and especially preferably more than 27.0 g/g; j. a moisture content of less than 15%, preferably less than 8% and particularly preferably less than 6%; k. in 1.0 wt. % aqueous suspension, a pH value from 3.5 to 5.0 and preferably 4.0 to 4.6; l. a particle size where at least 90% of the particles are smaller than 400 μm, preferably smaller than 350 μm and especially smaller than 300 μm; m. a lightness value L*>60, preferably L*>61 and particularly preferably L*>62; n. a dietary fiber content of the fiber of 80 to 95%; o. the apple fiber having less than 10%, advantageously less than 8% and particularly advantageously less than 6% of water-soluble pectin.

14. The composition according to claim 2, wherein the low-esterified amidated soluble pectin, which is preferably a low-esterified amidated soluble apple pectin or citrus pectin, has one or more of the following properties: a. an esterification degree of 25 to 50%, preferably 29 to 45%, particularly preferably 34 to 40% and especially preferably 36 to 37.5%; b. an amidation degree of 6 to 18%, preferably 8 to 17%, particularly preferably 10 to 16% and especially preferably 11 to 15%; c. a calcium reactivity of 500 to 3000 HPE, preferably 700 to 2500 HPE, particularly preferably 1000 to 2000 HPE, especially preferably 1400 to 1700 HPE.

15. The composition according to claim 1, wherein the low-esterified soluble pectin, which is preferably a low-esterified soluble citrus pectin, has one or more of the following properties: a. an esterification degree of 15 to 50%, preferably 25 to 48%, particularly preferably 30 to 46% and especially preferably 36 to 40%; b. a calcium sensitivity of 200 to 3000 HPE, preferably 300 to 2500 HPE, particularly preferably 400 to 2000 HPE, especially preferably 500 to 1500 HPE.

16. The composition according to claim 1, wherein the low-esterified soluble pectin, which is preferably a low-esterified soluble apple pectin, has one or more of the following properties: a. an esterification degree of 15 to 50%, preferably 25 to 48%, particularly preferably 30 to 46% and especially preferably 38 to 42%; b. a calcium sensitivity of 200 to 2500 HPE, preferably 300 to 2000 HPE, particularly preferably 400 to 1500 HPE, especially preferably 500 to 1000 HPE.

17. The composition according to claim 1, wherein the high-esterified soluble pectin, which is preferably a high-esterified soluble citrus pectin or soluble apple pectin, has one or more of the following properties: a. a degree of esterification of 60 to 80%, preferably 64 to 76%, particularly preferably 66 to 74% and especially preferably 68 to 70%; b. a gelling power of 140 to 280° USA-Sag, preferably 160 to 260° USA-Sag and particularly preferably 170 to 250° USA-Sag.

18. The composition according to claim 1, wherein the composition has, in a 1.0 wt. % aqueous solution, a pH value of 3 to 5 and preferably 3.4 to 4.5.

19. The composition according to claim 1, wherein the composition is available in powder form.

20. A group consisting of one of an ice cream, low-calorie ice cream, plant-based ice cream or ice cream containing insect protein comprising the composition of claim 1.

21. The group of claim 20, wherein the composition being used as a semi-finished product or being produced as a composition in the final product by separate dosing of pectin-containing plant fiber and/or low-esterified, preferably amidated, soluble pectin and/or soluble high-esterified pectin.

22. Ice cream containing a composition according to claim 1, wherein the ice cream comprises one or more of the following ingredients: a. an aqueous solution which is preferably milk and/or a milk product, the proportion of water in the ice cream being 20 to 80 wt. %, preferably 30 to 70 wt. %, particularly preferably 40 to 65 wt. % and especially preferably 50 to 65 wt. %, referred to the total weight of the ice cream; b. a source of fat which is of plant or animal origin or a combination thereof, the fat content in the ice cream being preferably 0.5 to 30 wt. %, particularly preferably 0.5 to 20 wt. %, further preferably 0.5 to 15 wt. % and especially preferably 0.5 to 12 wt. %, referred to the total weight of the ice cream; c. a source of protein which is of plant or animal origin or a combination thereof, the protein content in the ice cream being preferably 0.5 to 30 wt. %, particularly preferably 1 to 20 wt. %, further preferably 1 to 10 wt. %, especially preferably 2 to 5 wt. %, referred to the total weight of the ice cream; d. sugar and/or a sugar substitute, the sugar content in the ice cream being preferably 5 to 50 wt. %, particularly preferably 8 to 40 wt. %, further preferably 10 to 30 wt. %, especially preferably 12 to 25 wt. %, referred to the total weight of the ice cream; wherein, the ice cream contains a proportion of 0.05 to 1.5 wt. %, preferably 0.1 to 1.0 wt. %, particularly preferably 0.15 to 0.75 wt. % and especially preferably 0.2 to 0.5 wt. %, referred to the total weight of the ice cream.

23. Ice cream containing a composition according to claim 1, wherein the ice cream has one or more of the following properties: a. an ice crystal growth rate of 0.001 to 10 μm/min, preferably 0.01 to 8 μm/min, particularly preferably 0.03 to 6 μm/min, especially preferably 0.04 to 2 μm/min, the temperature for determining the ice crystal growth being −12° C.; b. within a time period of 300 min at a temperature of −12° C., a reduction in the number of ice crystals of 1 to 99%, preferably 10 to 90%, particularly preferably 20 to 90%, especially preferably 40 to 80%; c. a melt-off rate of 0 g/min to 100 g/min, preferably 0 g/min to 80 g/min, particularly preferably 0 g/min to 50 g/min, especially preferably 0 g/min to 10 g/min, with 100 ml of ice cream being placed on a perforated grid with a hole diameter of 10 mm spaced by 2 mm over a time period of up to 80 min and the ambient temperature being 23° C. during the melt-off trial; d. a freezing point of −0.1° C. to −15° C., preferably −0.1° C. to −12° C., particularly preferably −2° C. to −10° C. and especially preferably −2° C. to −5° C.; e. a premix viscosity of 50 to 1200 mPas, preferably 100 to 950 mPas and particularly preferably 200 to 500 mPas, the viscosity of the premix being measured at a shear rate of 50 s.sup.−1 at 4° C.; f. a percentage of introduced air of 10% to 170%, preferably 40% to 140%, particularly preferably 50% to 120%, especially preferably 90% to 110%; g. a proportion of destabilized fat of 1 to 50 wt. %, preferably 5 to 35 wt. %, particularly preferably 8 to 25 wt. %, especially preferably 10 to 20 wt. %, referred to the total fat content of the ice cream, the proportion of destabilized fat being measured at a single wavelength of 540 nm; h. an average ice crystal diameter of 0.01 to 200 μm, preferably 0.1 to 150 μm, particularly preferably 0.1 to 100 μm, especially preferably 1 to 60 μm.

24. Ice cream according to claim 22, wherein the ice cream has a caloric value of 5 kcal to 500 kcal/100 g, preferably 10 kcal to 400 kcal/100 g, particularly preferably 40 kcal to 250 kcal/100 g, especially preferably 50 kcal to 150 kcal/100 g.

25. Ice cream containing a composition according to claim 1, wherein a plant-based ice cream and preferably comprising the following ingredients: a) water; b) a plant-based source of fat, such as coconut butter, palm oil, cocoa butter, nuts or cereals; c) a plant-based source of protein, such as pea, hemp or soy; and d) sugar and/or a sugar substitute.

26. The composition according to claim 22, wherein the protein source comprises a protein source made of insects or that the protein source consists of a protein source made of insects.

27. Method of preparing an ice cream comprising: a. providing a composition according to claim 1; b. optionally providing an aqueous solution which is preferably milk and/or a milk product; c. optionally providing additional components, in particular a source of fat of plant or animal origin or a combination thereof; a protein source of plant or animal origin or a combination thereof, and/or a sugar and/or a sugar substitute; d. combining, in particular mixing, the components provided in steps a. through c. in order to obtain a mixture; e. heating the mixture obtained in step d. to a temperature of at least 60° C., in particular at least 80° C.; f. homogenizing the mixture heated in step e., in particular by pressure homogenization; g. cooling the mixture homogenized in step f. to approximately 4° C.; h. allowing the mixture to ripen at 4 to 6° C.; i. freezing out the mixture cooled in step g. to a temperature of less than −4° C.

Description

EXAMPLES OF EMBODIMENT

[0382] 1. Test Methods

[0383] 1.1 Production of a 2.5 wt. % Fiber Dispersion

[0384] Formula: [0385] 2.50 g fibers [0386] 97.5 g demineralized water (ambient temperature) Sprinkling time: 15 seconds

[0387] 97.5 g of demineralized water (at ambient temperature) are introduced into a 250 ml beaker. 2.5 g of fibers are slowly and directly sprinkled into the maelstrom with the agitator (Ultra Turrax) running at 8000 rpm (stage 1). The sprinkling time depends on the amount of fibers; it is to last 15 seconds per 2.5 g of sample. Then the dispersion is stirred for exactly 60 seconds at 8000 rpm (stage 1). If the sample is to be used for determining the viscosity or the yield strength I (rotation), the yield strength I (cross-over) or the dynamic Weissenberg index, it is placed in a temperature-controlled water bath at 20° C.

[0388] For measuring the viscosity or the yield strength I (rotation), the yield strength I (cross-over) or the dynamic Weissenberg index, the sample is carefully filled into the measurement system of the rheometer after exactly one hour and the respective measurement is started. If the sample precipitates, it is carefully stirred up by means of a spoon directly before filling.

[0389] 1.2 Production of a 2.5 wt. % Fiber Suspension

[0390] Formula: [0391] 2.50 g fibers [0392] 97.5 g demineralized water (ambient temperature)

[0393] 97.5 g of demineralized water (at ambient temperature) are introduced into a 250 ml beaker. 2.5 g of fibers are slowly sprinkled in during continuous stirring with a plastic spoon. Then the suspension is stirred until all fibers have been wet with water. If the sample is to be used for determining the viscosity or the yield strength II (rotation), the yield strength II (cross-over) or the dynamic Weissenberg index, it is placed in a temperature-controlled water bath at 20° C.

[0394] For measuring the viscosity or the yield strength II (rotation), the yield strength II (cross-over) or the dynamic Weissenberg index, the sample is carefully filled into the measurement system of the rheometer after exactly one hour and the respective measurement is started. If the sample precipitates, it is carefully stirred up by means of a spoon directly before filling.

[0395] 1.3 Determining of the Yield Strength (Rotational Measurement)

[0396] This yield strength is an indicator of the structural strength and is determined by rotational measurement, by increasing the shear stress acting on the sample over time until the sample begins to flow.

[0397] Shear stresses below the yield strength merely cause an elastic deformation; it is only shear stresses above the yield strength that will cause the sample to flow. This value is determined by measuring when a defined minimum shear rate γ is exceeded. According to the present method, the yield strength τ.sub.0 [Pa] is exceeded at shear rate γ≥0.1 s.sup.−1.

TABLE-US-00001 measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) measuring system: Z3 DIN or CC25, respectively measuring vessel: CC 27 P06 (ribbed measuring vessel) measuring temperature: 20° C.

Measuring Parameters:

[0398] 1.sup.st Section (Resting Period):

TABLE-US-00002 section settings: default parameter: shear stress [Pa] profile: constant value: 0 Pa section duration: 180 s temperature: 20° C.

[0399] 2.sup.nd Section (Determining of Yield Strength):

TABLE-US-00003 section settings: default parameter: shear stress [Pa] profile: ramp log. initial value: 0.1 Pa final value: 80 Pa section duration: 180 s temperature: 20° C.

[0400] 3.sup.rd Section (Determining of Viscosity)

TABLE-US-00004 section settings: default parameter: shear rate [s.sup.−1] profile: ramp lin. initial value: 0 s.sup.−1 final value: 120 s.sup.−1 section duration: 120 s temperature: 20° C.

[0401] Evaluation:

[0402] The yield strength τ.sub.O (unit [Pa]) is read out in section 2 and is the shear stress (unit [Pa]) at which the shear rate is γ≤0.1 s.sup.−1 for the last time.

[0403] The yield strength measured with the rotational method is also called “yield strength rotation”.

[0404] The yield strength rotation was measured using a fiber suspension (simple stirring in of the fiber with a spoon=corresponds to a non-activated fiber) and is also called “yield strength rotation II” within the context of the invention. The yield strength was also measured using a fiber dispersion (stirred in under the effect of high shear stresses, e. g. with Ultra Turrax=corresponds to an activated fiber) and is also called “yield strength rotation I” within the context of the invention.

[0405] 1.4 Determining of the Yield Strength (Oscillation Measurement)

[0406] Measurement Principle:

[0407] This yield strength is also an indicator of the structural strength and is determined in an oscillation test by increasing the amplitude at constant frequency until the sample is destroyed by the ever increasing deflection and then starts to flow.

[0408] Below the yield strength, the substance behaves like an elastic solid, that is, the elastic moieties (G′) exceed the viscous moieties (G″) whereas when the yield strength is exceeded, the viscous moieties of the sample increase and the elastic moieties decrease.

[0409] By definition, the yield strength is exceeded at the amplitude at which viscous and elastic moieties are equal, G′=G″ (cross-over); the corresponding shear stress is the respective measurement value.

TABLE-US-00005 measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) measuring system: Z3 DIN or CC25, respectively measuring vessel: CC 27 P06 (ribbed measuring vessel)

[0410] Measuring Parameters:

TABLE-US-00006 section settings: amplitude defaults: deformation [%] profile: ramp log. value: 0.01-1000% frequency: 1.0 Hz temperature: 20° C.

[0411] Evaluation:

[0412] With the rheometer software Rheoplus, the shear stress at cross-over is evaluated after the linear-viscoelastic range (G′=G″) has been exceeded.

[0413] The yield strength measured with the oscillation method is also called “yield strength cross-over”.

[0414] The yield strength cross-over was measured using a fiber suspension (simple stirring in of fiber with a spoon=corresponds to a non-activated fiber) and is also called “yield strength cross-over II” within the framework of the invention. The yield strength was also measured using a fiber dispersion (stirred in under the effect of high shear forces, e. g. with Ultra Turrax=corresponds to an activated fiber) and is also called “yield strength cross-over I” within the framework of the invention.

[0415] Measurement Results and their Implications:

[0416] By comparing the yield strength of the suspensions of the fibers according to the invention when stirred in with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention when stirred in under high shear forces, e.g. with Ultra Turrax (corresponding to an activated fiber), a statement on the advantages/necessity of an activation can be made. The measurement results are summarized in the table below. As expected, the yield strength is increased each time by shear activation in the dispersion. For each type of fiber, it is indicated when an activation is necessary.

TABLE-US-00007 rotation cross-over τ.sub.o II [Pa] τ.sub.o I [Pa] τ.sub.o II [Pa] τ.sub.o I [Pa] fiber suspension dispersion suspension dispersion activation activated, 2.3 6.9 1.8 7.2 not pectin- absolutely containing necessary citrus fiber partially- 0.8 3 0.6 3.4 necessary activated, activatable pectin- containing citrus fiber activated, 0.1 6.7 0.2 6.5 necessary pectin- containing apple fiber

[0417] 1.5 Determining of Dynamic Weissenberg Index

[0418] The dynamic Weissenberg index W′ (Windhab E, Maier T, Lebensmitteltechnik 1990, 44:185f) is a derived quantity which indicates the ratio between the elastic moieties (G′) determined in the linear-viscoelastic range and the viscous moieties (G″):

[00001]$W^{\prime }=\frac{G^{\prime }\left(\omega \right)}{G^{″}\left(\omega \right)}=\frac{1}{\tan \delta }$

[0419] The dynamic Weissenberg index is a variable which correlates particularly well with sensory perception of the consistency of the sample and is quite independent from its absolute strength.

[0420] A high value of W′ indicates that the fibers have a largely elastic structure whereas a low value of W′ indicates structures with large viscous moieties. The creamy texture typical of the fibers is achieved when the W′ values are within the range of approximately 6-8; at lower values, the sample is assessed to be aqueous (less thickened).

[0421] Material and Methods:

TABLE-US-00008 measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) measuring system: Z3 DIN or CC25, respectively measuring vessel: CC 27 P06 (ribbed measuring vessel)

[0422] Measuring Parameters:

TABLE-US-00009 section settings: amplitude defaults: deformation [%] profile: ramp log. value: 0.01-1000% frequency: 1.0 Hz temperature: 20° C.

[0423] Evaluation:

[0424] The phase shift angle σ is read out in the linear-viscoelastic range. The dynamic Weissenberg index W′ is subsequently calculated with the following formula:

[00002]$W^{\prime }=\frac{1}{\tan \delta }$

[0425] Measurement Results and their Implications:

[0426] By comparing the dynamic Weissenberg index W′ of the suspension of a fiber according to the invention when stirred in with a spoon (corresponding to a non-activated fiber) with the fiber dispersion according to the invention when stirred in under high shear forces, e.g. with Ultra Turrax (corresponding to an activated fiber), a statement on the texture and also on the necessity of an activation can be made. The measurement results are summarized in the table below. The results on the dynamic Weissenberg index show that activation of the fiber is necessary to achieve the desired creamy texture, depending on the activation state of the fiber.

TABLE-US-00010 W′ W′ fiber suspension dispersion texture activated 8.1 7.3 creamy with and without pectin- activation; containing viscosity/yield strength is citrus fiber regulated via dosage partially- 7.2 7.5 creamy with and without activated, activation; viscosity/yield activatable strength is regulated via pectin- dosage containing citrus fiber activated 5 9.2 creamy only after pectin- activation; viscosity/yield containing strength is regulated via apple fiber dosage

[0427] 1.6 Determining Water Binding Capacity

[0428] The sample is allowed to swell for 24 hours at ambient temperature with excess water. After centrifugation and subsequent decanting of the supernatant, the water binding capacity can be gravimetrically determined in g H.sub.2O/g of sample. The pH value in the suspension must be measured and recorded.

[0429] The following parameters are to be observed:

initial weight of sample:

TABLE-US-00011 plant fiber: 1.0 g (in centrifuge tube) water added: 60 ml centrifugation: 4000 g duration of centrifugation: 10 min

[0430] 20 minutes after the beginning of centrifugation (i.e. 10 minutes after the end of centrifugation), the water supernatant is separated from the swollen sample. The sample with the bound water is weighed.

[0431] The water binding capacity (Wasserbindungsvermögen, WBV) in g H.sub.2O/g of sample can now be calculated with the following formula:

[00003]$\mathrm{WBV}\left(g{H}_{2}O/g\mathrm{of}\mathrm{sample}\right)=\frac{\mathrm{sample}\mathrm{with}\mathrm{bound}\mathrm{water}\left(g\right)-1.g}{1.g}$

[0432] 1.7 Determining of Strength

[0433] Setup:

[0434] 150 ml of distilled water are introduced into a beaker. Then 6.0 g of citrus fibers or 9.0 g of apple fibers, respectively, are stirred into the water without the formation of lumps. For swelling, this fiber-water mixture is allowed to stand for 20 min. The suspension is transferred into a vessel (ø 90 mm). Then the strength is measured with the following method:

TABLE-US-00012 Measuring device: Texture Analyser TA-XT 2 (company Stable Micro Systems, Godalming, UK) Parameters: Test speed:  1.0 mm/s path: 15.0 mm/s Measurement tools: P/50

[0435] The strength corresponds to the force required by the measurement bob to penetrate 10 mm into the suspension. This force is read from the force-time diagram. It should be mentioned that the unit of measured strength in gram (g) is a product of the history of strength measurement.

[0436] 1.8 Determining of Particle Size

[0437] In a screening machine, a set of sieves whose mesh width continuously increases from the bottom sieve to the top one, is arranged on top of one another. The sample is placed on the top sieve, i.e. the sieve with the largest mesh width. The sample particles whose diameter is larger than the mesh width remain on the sieve; the finer particles fall down onto the next lower sieve. The amount of sample remaining on the various sieves is weighed out and indicated as a percentage.

[0438] Setup:

[0439] The sample is initially weighed to two decimal digits. The sieves are provided with sieving aids and arranged on top of each other with increasing mesh width. The sample is quantitatively transferred onto the top sieve; the sieves are fixed and the sieving process is carried out according to defined parameters. The individual sieves are weighed together with the sample and the sieving aid as well as empty with the sieving aid. If for a product only a limit value in the particle size spectrum is to be assessed (e. g. 90%<250 μm), only one sieve with the respective mesh width is used.

[0440] Measurement Default Values:

TABLE-US-00013 amount of sample: 15 g sieving aids: 2 per sieve bottom sieving machine: AS 200 digit, company Retsch GmbH sieving motion: three-dimensional oscillation height: 1.5 mm sieving time: 15 min

[0441] The sieve structure has the following mesh widths in μm: 1400, 1180, 1000, 710, 500, 355, 250, followed by the bottom.

[0442] The particle size is calculated using the following formula:

[00004]$\mathrm{moiety}\mathrm{per}\mathrm{sieve}\mathrm{in}\%=\frac{\mathrm{final}\mathrm{weight}\mathrm{in}g\mathrm{on}\mathrm{the}\mathrm{sieve}\times 100}{\mathrm{initial}\mathrm{sample}\mathrm{weight}\mathrm{in}g}$

[0443] 1.9 Determining Viscosity

TABLE-US-00014 measuring device: Physica MCR series (e.g. MCR 301, MCR 101) measurement system: Z3 DIN or CC25 (note: measurement systems Z3 DIN and CC25 are identical) number of stages: 4

[0444] The temperature of the sample is controlled for at least 15 minutes at 20° C. in a water bath.

[0445] Measuring Parameters:

[0446] 1.sup.st Section:

TABLE-US-00015 section settings: default variable: shear rate [s.sup.−1] profile: constant value: 0 s.sup.−1 duration of section: 60 s temperature: 20° C.

[0447] 2.sup.nd Section:

TABLE-US-00016 section settings: default variable: shear rate [s.sup.−1] profile: ramp linear value: 0.1-100 s.sup.−1 duration of section: 120 s temperature: 20° C.

[0448] 3.sup.rd Section:

TABLE-US-00017 section settings: default variable: shear rate [s.sup.−1] profile: constant value: 100 s.sup.−1 duration of section: 10 s temperature: 20° C.

[0449] 4.sup.th Section:

TABLE-US-00018 section settings: default variable: shear rate [s.sup.−1] profile: ramp linear value: 100-0.1 s.sup.−1 duration of section: 120 s [0450] temperature: 20° C.

[0451] Evaluation:

[0452] The viscosity (unit [mPas]) is read out as follows: 4.sup.th section at =50 s.sup.−1

[0453] 1.10 Determining the Degree of Esterification

[0454] This method corresponds to the method published by the JECFA (Joint FAO/WHO Expert Committee on Food Additives). Other than with the JECFA method, however, the deashed pectin is not dissolved cold, but heated. For the alcohol, isopropanol instead of ethanol is used.

[0455] 1.11 Determining Calcium Reactivity

[0456] Materials: [0457] 230.0 g buffer solution pH 3.2 [0458] 130 g sugar (sucrose) [0459] 5.05 g gelling concentrate [0460] 10 ml calcium chloride solution 5% (m/v)

TABLE-US-00019 initial weight: 375.0 g final weight: 335.0 g pH value: approx. 3.0 dry matter content: approx. 41% [0461] production of gelling concentrate:

TABLE-US-00020 corresponds to 5.05 g: 3.00 g pectin 2.05 g buffer mixture 5.05 gelling concentrate composition buffer mixture: 1.585 g citric acid anhydrate (77.3%) 0.270 g tripotassium citrate monohydrate, fine (13.2%) 0.195 g potassium sorbate (9.5%) 2.05 g buffer mixture production of buffer solution pH 3.2: 50.0 g citric acid anhydrate 2.8 g calcium chloride dihydrate 4.8 l demineralized water [0462] dissolve citric acid and calcium chloride dihydrate in demineralized water in a 5 l measuring flask; [0463] adjust solution to pH 3.2 with sodium acetate, without water; the sodium acetate is added in solid form; 14 to 15 g of sodium acetate are required; [0464] after temperature regulation in the water bath at 20° C., fill up to the mark.

[0465] Measuring Method:

[0466] Provide buffer solution in a stainless steel pot.

[0467] Mix gelling concentrate with part of the total sugar homogeneously in a mixing flask or glass bowl.

[0468] Stir mixture B into the buffer solution, bring to boil and heat with stirring until the pectin is completely dissolved.

[0469] Add residual sugar in portions.

[0470] Boil out to approx. 340 g, apportion 10 ml calcium chloride solution with stirring and boil out to final weight.

[0471] For determining curd firmness, respectively 100+/−1 g of the cooking are quickly weighed into three flow cups with shear insert and the temperature is adjusted in a water bath to 20° C.

[0472] After exactly 2 hours, curd firmness is measured with the pectinometer Mark III (company Herbstreith & Fox, Neuenbürg, Germany). The result is the average value of the three single values.

[0473] 1.11 Determining Calcium Sensitivity

[0474] Materials: [0475] 320.0 g 0.65 M potassium acetate lactic acid buffer solution (52.50 g potassium acetate, fill in 271.25 g lactic acid with demineralized water to make up 5 l) [0476] 60.0 g sugar (sucrose) [0477] 3.12 g pectin (corresponding to 0.82% in the final product) [0478] 16.0 ml calcium chloride solution 5% (m/v)

TABLE-US-00021 initial weight: approx. 399 g final weight: 380 g filling temperature: approx. 90° C. pH value: approx. 3.0 content of dry matter: approx. 22%

[0479] Measuring Method: [0480] mix pectin and total sugar homogeneously in glass bowl [0481] preheat electric hot plate at least 10 min on highest level [0482] introduce buffer solution into stainless steel pot [0483] pour pectin-sugar mixture into buffer solution with stirring, bring to boil and heat with stirring until pectin is completely dissolved [0484] dose in calcium chloride solution and boil out to final weight [0485] At a temperature of approx. 90° C., 90 g of the cooking are quickly weighed into three Lüers beakers with shear inserts and the temperature is adjusted to 20° C. in a water bath. [0486] Place beakers in a water bath while avoiding impacts. [0487] After exactly 2 h, curd firmness is measured with the pectinometer Mark III (Herbstreith & Fox GmbH & Co. KG pectin factories, Neuenbürg, Germany). The result is the average of the three individual values.

[0488] 1.12 Determining Gelling Power

[0489] The gelling power can be determined using the standard procedure for degree assessment of the pectin in a gel with 65% dry matter. It corresponds to the method 5-54 of the IFT Committee on Pectin Standardisation, Food Technology, 1959, 13: 496-500).

[0490] 1.13 Determining Dietary Fiber Content

[0491] The dietary fiber content is determined by means of the method published by the AOAC (Official Method 991.43: Total, Soluble and Insoluble Dietary Fiber in Foods; Enzymatic-Gravimetric Method, MES-TRIS Buffer, First Action 1991, Final Action 1994.). Preferably, isopropyl alcohol is used instead of ethanol.

[0492] 1.14 Determining Moisture and Dry Matter

[0493] Principle of Operation:

[0494] The moisture content of the sample is intended to mean the mass reduction after drying, determined according to defined conditions. The moisture content of the sample is determined by infrared drying with the moisture analyzer Sartorius MA-45 (company Sartorius, Gottingen, Germany).

[0495] Setup:

[0496] Approximately 2.5 g of the fiber sample are weighed in on the Sartorius moisture analyzer. The settings of the device can be found in the respective factory measuring instructions. The samples are to approximately have ambient temperature for measuring. The moisture content is automatically indicated in percent [% M] by the device. The dry matter is automatically indicated in percent [% S] by the device.

[0497] 1.15 Determining Color and Lightness

[0498] Principle of Operation:

[0499] The color and lightness measurements are performed with the Minolta Chromameter CR 300 or CR 400. The spectral properties of a sample are determined using standard color values. The color of a sample is described using the hue, the lightness and the saturation. By means of these three basic properties, the color can be represented three-dimensionally:

[0500] The hues are located on the outer shell of the color solid, the lightness is varied on the vertical axis and the degree of saturation changes horizontally. If the L*a*b* measurement system is employed, L* represents lightness whereas a* and b* indicate both the hue and the saturation. a* and b* indicate the positions on two color axes, with a* being assigned to the red-green axis and b* being assigned to the blue-yellow axis. For indicating the color measurement values, the device converts the standard color values into L*a*b* coordinates.

[0501] Performance of Measurement:

[0502] The sample is sprinkled on a white sheet of paper and flattened with a glass plug. For measurement, the measuring head of the chromameter is directly placed on the sample and the trigger is actuated. A triple measurement is performed of each sample and the average value calculated. The L*, a* and b* values are indicated by the device with two decimals.

[0503] 1.16 Determining the Proportion of Destabilized Fat

[0504] Equipment: [0505] centrifuge: Heraeus Multifuge 3SR+ by Thermo SCIENTIFIC [0506] photometer: DR6000 UV-VIS spectral photometer with RFID technology

[0507] Setup: [0508] 1.sup.st Sampling: [0509] sample 1: premix—shortly before freezing out [0510] sample 2: frozen ice cream mix

[0511] Calculation:

[00005]$\mathrm{DSF}\left[\%\right]=\frac{\left(a_{\mathrm{Premix}}-a_{\mathrm{Eis}}\right)}{a_{\mathrm{Premix}}}*100\%$ [0512] wherein: [0513] DSF: proportion of destabilized fat [0514] a.sub.Premix: extinction of premix [0515] a.sub.Eis: extinction of ice cream mix [0516] 0.2 g of the respective sample are weighed into a 125 ml beaker; the beaker is filled with water (ambient temperature) up to 100 g (dilution: 1:500) and the sample is stirred in with a glass rod. From the dilution, 20 g are filled into a 25 ml glass tube and centrifuged over 5 minutes at a temperature of 30° C. and 160 G. Using a variable Eppendorf pipette, 10 ml precipitate are taken from the centrifuged samples and pipetted into a photometry cuvette. The extinction value of both samples is determined with respect to water as a reference sample at 540 nm. The proportion of destabilized fat can be calculated using the above formula.

[0517] 1.17 Test Method for Determining Water-Soluble Pectin in Samples Containing Fibers

[0518] Principle of Operation:

[0519] By means of an aqueous extraction, the pectin contained in fiber-containing samples is converted into the liquid phase. By adding alcohol, the pectin is precipitated from the extract as an alcohol insoluble substance (AIS).

[0520] Extraction:

[0521] 10.0 g of the sample to be analyzed are weighed into a glass dish. 390 g of boiling distilled water are placed in a beaker and the previously weighed sample is stirred in at the highest level for 1 min using Ultra-Turrax.

[0522] The sample suspension, cooled to ambient temperature, is divided among four 150 ml centrifuge beakers and centrifuged at 4000×g for 10 min. The supernatant is collected. The sediment from each beaker is resuspended with 50 g of distilled water and centrifuged again at 4000 g for 10 min. The supernatant is collected and the sediment is discarded.

[0523] The combined centrifugates are added to approximately 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After ½ hour, filter through a filter cloth and manually press out the AIS. In the filter cloth, the AIS is then added to approximately 3 l of isopropanol (98%) and loosened by hand using gloves.

[0524] The squeezing process is repeated, the AIS is quantitatively removed from the filter cloth, loosened and dried at 60° C. for 1 hour in a drying oven.

[0525] The squeezed, dried substance is balanced to 0.1 g for calculation of the alcohol insoluble substance (AIS).

[0526] Calculation:

[0527] The water-soluble pectin is calculated, based on the fiber-containing sample, using the following formula, with the water-soluble pectin as the alcohol-insoluble substance (AIS):

[00006]$\mathrm{AIS}\mathrm{in}\mathrm{the}\mathrm{sample}\mathrm{in}\mathrm{wt}.\%\left(\frac{g}{100g}\right)=\frac{\mathrm{dried}\mathrm{AIS}\left[g\right]\times 100}{\mathrm{sample}\mathrm{weight}\mathrm{in}g}$

[0528] 2. Comparative Tests

[0529] Herbacel® AQ® Plus Citrus-N citrus fiber from Herbafood was used as the plant fiber in the following examples. As the low-esterified, amidated soluble pectin, a citrus pectin Pektin Amid CF 005-B Lot. 1 17 11 802 from Herbstreith & Fox was used. As the high-esterified soluble pectin, a citrus pectin Pektin Classic CJ 201 Lot. 1 17 04 260 from Herbstreith & Fox was used.

[0530] 2.1 Storage Stability

[0531] Storage stability was analyzed by determining the ice crystal growth rate in μm/min at −12° C. and by determining the reduction in the number of ice crystals in % at −12° C.

[0532] The composition Z1 according to the invention and the reference composition VZ1 were prepared by simply mixing the components. The proportions of compositions Z1 and formulations R1 and R2 shown below are based on a sugar-free composition (i.e., a composition containing non-standardized pectins).

[0533] Composition Z1 according to the invention

TABLE-US-00022 Proportion in weight percent Ingredient based on total composition Citrus fiber 50 (Herbacel ® AQ ® Plus Citrus-N) Low-esterified, amidated soluble 27 pectin (citrus pectin; VE.sup.0 37.4%, A.sup.0 = 11.3%) High-esterified soluble pectin 23 (citrus pectin; VE.sup.0 68.6%)

[0534] Reference Composition VZ1

TABLE-US-00023 Proportion in weight percent Ingredient based on total composition Locust bean gum 50 Guar gum 50

[0535] Formulations RZ1 and VRZ1 for microscopic analysis of storage stability

TABLE-US-00024 Formulation RZ1 according to Reference the invention; formulation VRZ1; Ingredients data in % by weight data in % by weight Composition Z1 0.2 — Reference — 0.3 composition VZ1 Water 73.1 73.1 Glucose-fructose 11 11 syrup (DE 68) Sucrose 15.7 15.6

[0536] The two formulations RZ1 and VRZ1 were premixed with sucrose using Z1 at 0.2 wt. % and VZ1 at 0.3 wt. % according to the indicated proportions. The resulting premix of RZ1 and VRZ1 was then suspended in water along with glucose-fructose syrup.

[0537] The freezing point of formulations RZ1 and VRZ1 was adjusted to −3° C. by combining single and double sugars.

[0538] Both formulations RZ1 and VRZ1 were heated to a temperature of 85° C., homogenized in a single stage at 240 bar and subsequently cooled down to 4° C. The RZ1 and VRZ1 formulations were each stored at a temperature of 4° C. for 24 hours prior to preparation.

[0539] Two coverslips were fixed on a slide, spaced by approximately 1 cm, with a drop of glass glue, and 5 μl of each homogenized mixture was added to the slide with a pipette. Then the slide was covered with another coverslip and sealed with glass glue. The individual samples were then immersed in liquid nitrogen for a few seconds to convert them to the glass transition state. The slides with sample were then vacuum sealed and stored at −22° C. for at least 48 hours for transition from the glass state to the crystalline state. At a constant temperature of −12° C., the recrystallization behavior was then studied by optical microscopy and the number of ice crystals was determined over time at a constant temperature of −12° C.

[0540] The homogenized mixtures on the slides were exposed to the following temperature parameters in a Linkam Peltier table PE 120-AFM® temperature control system, with the first crystal count being performed using Visicam Analyzer 5.0 camera software after the third cooling stage and repeated every 60 minutes thereafter. Temperature control from cooling levels 1 to 3 was performed at a cooling rate of 5° C./min with a hold time of 10 min per cooling level.

TABLE-US-00025 TABLE 1 Temperature parameters for ice crystal measurement Temperature Hold time Cooling level in ° C. in min 1 −20 10 2 −15 10 3 −12 10 4 −12 60 5 −12 60 6 −12 60 7 −12 60 8 −12 60

[0541] For determining the size of the ice crystals, the crystals were measured at regular intervals with the camera software Visicam Analyzer 5.0. Here, approximately 150 ice crystals per micrograph were measured and the medium ice crystal size was determined as diameter in μm. From the development of the ice crystal size, the ice crystal growth rate in μm/min could then be determined.

[0542] By measurement, the following values for the two formulations RZ1 and VRZ1 were obtained.

TABLE-US-00026 TABLE 2 Ice crystal growth rate Formulation RZ1 containing composition Formulation VRZ1 Z1 according to containing reference invention composition VZ1 Ice crystal growth 0.06 0.2 rate in μm/min Premix viscosity in 59.1 59.5 mPa*s (D = 50 s.sup.−1) pH value 4.3 4.7

[0543] For the formulation containing the composition Z1 according to the invention, an ice crystal growth rate of 0.06 μm/min was observed, while under the same conditions a significantly higher ice crystal growth rate of 0.2 μm/min was observed for a formulation containing the reference composition VZ1. The composition according to the invention can thus be used to noticeably slow down ice crystal growth, resulting in better storage stability and improved texture of ice cream.

[0544] In addition to ice crystal size, the percentage reduction in the number of ice crystals can also serve as a measure of storage stability. This is due to the fact that the reduction in ice crystals at a temperature of −12° C. is essentially due to Ostwald ripening and coalescence processes, i.e. the diffusion or coalescence of several smaller ice crystals into a smaller number of larger ice crystals. Thus, if an increased reduction in the number of ice crystals is observed in the cold test, this is related to a growth of ice crystals, which negatively affects the storage stability and texture of the ice cream.

TABLE-US-00027 TABLE 3 Reduction in the number of ice crystals Reduction of number of Reduction of number of ice crystals in % for ice crystals in % for formulation RZ1 formulation VRZ1 Time in min containing composition Z1 containing composition VZ1 60 44 50 120 57 70 180 65 80 240 71 90 300 75 91

[0545] At a temperature of −12° C. over a period of 300 min, a decrease in the number of ice crystals of 91% was observed for the formulation containing the reference composition consisting of 50 wt. % locust bean gum and 50 wt. % guar gum, while a decrease in the number of ice crystals of 71% was observed for the formulation containing the composition according to the invention consisting of low-esterified, amidated soluble citrus pectin, high-esterified soluble citrus pectin and citrus fibers. Thus, the decrease in the number of ice crystals was significantly faster in the reference composition than in the composition according to the invention.

[0546] Consequently, the composition according to the invention was shown to produce higher storage stability than the commonly used ice cream stabilization system of locust bean gum and guar gum.

[0547] 2.2 Melt-Off Behavior and Dimensional Stability

[0548] To characterize the melt-off behavior of ice cream, samples were placed on a perforated grid with a hole diameter of 10 mm and a regular spacing of 2 mm between the holes. The ice samples are melted at room temperature (23° C.), and the mass melted in the process is collected and balanced. The melting process is also photographed to document optical changes and thus compare the dimensional stability.

[0549] The melt-off behavior was analyzed for the following formulations:

TABLE-US-00028 TABLE 4 Formulations with low-esterified, amidated citrus pectin and 11.3 wt. % fat for testing melt-off behavior Formulation R1 Reference according to formulation the invention; VR1; data Ingredients data in wt. % in wt. % Guar gum — 0.13 Locust bean gum — 0.13 Low-esterified, 0.06 — amidated citrus pectin (VE° = 37.4%, A° = 11.3%) Citrus fiber - 0.11 — Herbacel ® - AQ ® Plus Citrus-N (partially- activated, activatable citrus fiber) High-esterified citrus 0.05 — pectin (VE° = 68.6%) Water 59.5 59.54 Coconut butter 11.3 11.3 Glucose-fructose syrup 11.0 11.0 (DE 68) Sucrose 9.08 9.0 Skim-milk powder 8.5 8.5 Emulsifier: mono- and 0.4 0.4 diglycerides of fatty acids Premix viscosity in 125 143 mPa*s (D = 50 s.sup.−1) Overrun in % 100 100 pH value 6.5 6.5

TABLE-US-00029 TABLE 5 Formulations with low-esterified citrus pectin and 11.3 wt. % fat for testing melt-off behavior Formulation R2 Reference according to formulation the invention; VR2; data Ingredients data in wt. % in wt. % Guar gum — 0.15 Locust bean gum — 0.15 Low-esterified citrus 0.08 — pectin (VE° = 38.9%) Citrus fiber - 0.10 — Herbacel ® - AQ ® Plus Citrus-N (partially- activated, activatable citrus fiber) High-esterified 0.04 — citrus pectin (VE° = 70.1%) Water 59.58 59.50 Coconut butter 11.3 11.3 Glucose-fructose 11.0 11.0 syrup (DE 68) Sucrose 9.0 9.0 Skim-milk powder 8.5 8.5 Emulsifier: mono- and 0.4 0.4 diglycerides of fatty acids Premix viscosity in 249 264 mPa*s (D = 50 s.sup.−1) Overrun in % 100 100 pH value 6.5 6.5

[0550] For the preparation of the formulations, ⅔ of the water was first mixed with the skimmed milk powder using a hand blender and left to swell for 20 min. Then this mixture was heated with the other ingredients of each formulation to 85° C. in a pasteurizer Carpigiani Pastomaster 60 tronic with a capacity of 60 l, with a heating time from 30 to 40 min. The heated formulation was homogenized in two stages at 180/60 bar and then cooled to 4° C. in the pasteurizer. After reaching 4° C., the ripening time of the premix is 24 hours.

[0551] The freezing out of the ice cream mass was carried out in an ice cream machine with continuous mixing flow of 140 l/h from Gram Equipment GIF 600, at a pressure of 3 bar and a set air impact of 100% overrun, with an impact wave frequency not exceeding 700 rpm. The exit temperature of the partially frozen ice cream mass was −5° C. to −6° C.

[0552] The finished formulations were filled in and cured in a blast freezer at −40° C. The freezing rate of 0.6° C./min was measured until the target temperature of −22° C. was reached. Further storage of the formulations was then carried out at −22° C.

[0553] To investigate the melt-off behavior, 100 ml of ice cream mass with an average weight of 55 g of each of the formulations R1 and VR1 were placed on a perforated grid (hole diameter of 10 mm and a regular spacing between the holes of 2 mm). At a constant room temperature of 23° C., the dripping weight was determined gravimetrically over time.

TABLE-US-00030 TABLE 6 Results for the melt-off behavior of formulations R1 and VR1; dripped ice cream mass in wt. % Formulation R1 according to the invention; Reference formulation dripped ice cream mass VR1; dripped ice cream in wt. % of the original mass in wt. % of the Time in min ice cream mass original ice cream mass 20 0 0 40 0 4.0 60 0.6 17.0 80 0.9 27.0

TABLE-US-00031 TABLE 7 Results for the melt-off behavior of formulations R2 and VR2; dripped ice cream mass in wt. % Formulation R2 according to the invention; Reference formulation dripped ice cream mass VR2; dripped ice cream in wt. % of the original mass in wt. % of the Time in min ice cream mass original ice cream mass 20 0 0.5 40 0 5.4 60 0 16.7 80 0 33.7

[0554] It has been shown that the formulation according to the invention has an extraordinary and surprisingly high dimensional stability and that no significant melting can be observed even over very long time periods of more than one hour. Consequently, with the composition according to the invention, an ice cream with outstanding stability at ambient temperature can be obtained, which clearly outperforms the ice cream formulations known in the state of the art in terms of dimensional stability.

[0555] To ensure that the significantly improved melt-off behavior is not due to an altered fat morphology, the same experiment was repeated with a reduced fat content of 1.0 wt. % instead of 11.3 wt. %.

TABLE-US-00032 TABLE 6 Formulations with 1.0 wt. % fat for examining melt-off behavior Formulation R3 Reference according to formulation the invention; VR3; data Ingredients data in wt. % in wt. % Guar gum — 0.13 Locust bean gum — 0.13 Citrus fiber - 0.11 Herbacel ® - AQ ® Plus Citrus-N (partially- activated, activatable citrus fiber) Low-esterified, 0.06 — amidated citrus pectin (VE° = 37.4%, A° = 11.3) High-esterified citrus 0.05 — pectin (VE° = 68.6%) Water 62.9 62.94 Coconut butter 1.0 1.0 Glucose-fructose syrup 11.0 11.0 (DE 68) Sucrose 11.58 11.5 Skim-milk powder 13.0 13.0 Emulsifier: mono- and 0.3 0.3 diglycerides of fatty acids Premix viscosity in 61.5 99.8 mPa*s (D = 50 s.sup.−1) Overrun in % 100 100 pH value 6.5 6.5

[0556] Herein, preparation of the ice cream formulation and measurement of the dripped amount were performed in the same manner as for the formulations R1 and VR1.

TABLE-US-00033 TABLE 7 Results for the melt-off behavior of formulations R3 and VR3; dripped ice cream mass in wt. % Formulation R3 according to the invention; Reference formulation dripped ice cream mass VR3; dripped ice cream in wt. % of the original mass in wt. % of the Time in min ice cream mass original ice cream mass 10 0 0 20 0 3 30 6 13 40 14 29 50 29 51

[0557] At a fat content of 1.0 wt. %, both formulations exhibit accelerated melt-off behavior. However, also at this reduced fat content, the formulation R2 containing the composition according to the invention of low-esterified, amidated soluble pectin, high-esterified soluble pectin and plant fiber exhibited a significantly slower melt-off behavior than the reference formulation. Consequently, the advantageous effect of the composition according to the invention on dimensional stability could also be observed with a lower fat content.

[0558] Finally, it was also examined whether the temperature profiles of the formulations differed during the melt-off trial. Here, it was found that the temperature profile for formulation R1 did not differ from the temperature profile of reference formulation VR1. Therefore, the observed effects were not due to different ice crystal morphologies, either.

[0559] 2.3 Sensory Perception

[0560] In the course of the comparative studies of the new composition Z1 according to the invention and the reference composition VZ1, it has surprisingly been found that the composition Z1 according to the invention can be employed in the ice cream in much larger weight percentages than was possible with the reference composition VZ1. The maximum possible amount of reference composition VZ1 in the ice cream was approximately 0.5 wt. %, referred to the total weight of the ice cream. Larger proportions of VZ1 in the ice cream impaired sensory perception of the ice cream substantially, leading to a slimy, unpleasant mouthfeel. In contrast, no negative effect on sensory perception of the ice cream could be observed with the composition Z1, even if amounts of over 2 wt. %, referred to the total weight of the ice cream, were used. A larger proportion of Z1 can be particularly advantageous in case of ice cream with reduced fat and/or sugar content.

[0561] 3. Preparation of the Activated Pectin-Containing Citrus Fiber

[0562] FIG. 1 is a schematic representation of a method of preparing the activated pectin-containing citrus fiber in the form of a flowchart. Starting from the citrus pomace 10.sub.a, the pomace is solubilized by hydrolytic 20.sub.a incubation in an acidic solution at 70° to 80° C. Two separate steps 30a.sub.a (decanter) and 30b.sub.a (separator) follow for as complete a separation of all particles from the liquid phase as possible. The separated material is washed with an aqueous solution 35.sub.a. From the wash mixture thus obtained, coarse or non-solubilized particles are separated by wet screening. In step 40.sub.a, the solids are then separated from the liquid phase. Then, two alcohol washing steps 50.sub.a and 70.sub.a are performed with subsequent solid-liquid separation by means of decanters 60.sub.a and 80.sub.a. In an optional step 90.sub.a, any residual alcohol can be removed by blowing in water vapor. In step 100.sub.a, finally, the fibers are gently dried by vacuum drying so as to obtain the citrus fibers 110.sub.a.

[0563] 4. Preparation of the Partially-Activated, Activatable Pectin-Containing Citrus Fiber

[0564] FIG. 2 is a schematic representation of a method of preparing the partially-activated, activatable pectin-containing citrus fiber in the form of a flowchart. Starting from the citrus pomace 10.sub.b, the pomace is solubilized by hydrolytic 20.sub.b incubation in an acidic solution at 70° to 80° C. Two separate steps 30a.sub.b (decanter) and 30b.sub.b (separator) follow for as complete a separation of all particles from the liquid phase as possible. The separated material is washed with an aqueous solution in step 35.sub.b; from the wash mixture thus obtained, coarse or non-solubilized particles are separated by wet screening. In step 40.sub.b, the solids are then separated from the liquid phase. Then, two alcohol washing steps 50.sub.b and 70.sub.b are performed with subsequent solid-liquid separation by means of decanters 60.sub.b and 80.sub.b. In step 100.sub.b, finally, the fibers are gently dried by fluidized-bed drying so as to yield the citrus fibers 110.sub.b.

[0565] 5. Preparation of the Activated Pectin-Containing Apple Fiber

[0566] FIG. 3 is a schematic representation of a method of preparing the activated pectin-containing apple fiber in the form of a flowchart. Starting from the apple pomace 10.sub.c, the pomace is solubilized by hydrolytic 20.sub.c incubation in an acidic solution at 70° to 80° C. Then, the material is subjected, as an aqueous suspension, to a one- or multi-stage separation step 30.sub.c for separating coarse particles, which subsequently entails a separation of the material, thus liberated from coarse particles, from the aqueous suspension (also part of step 30.sub.c). In case of a multi-stage separation of coarse particles, this is preferably done with sieve drums of different sieve mesh widths. In step 40.sub.c, the material liberated from coarse particles is washed with water and the washing liquid is separated off by means of solid-liquid separation. Subsequently, two alcohol washing steps 50.sub.c and 70.sub.c are performed, followed by solid-liquid separation 60.sub.c and 80.sub.c by means of a decanter. In an optional step 90.sub.c, any residual alcohol can be removed by blowing in water vapor. In step 100.sub.c, finally, the fibers are gently dried by vacuum drying so as to yield the apple fibers 110.sub.c.

LIST OF REFERENCE NUMBERS

[0567] FIG. 1 [0568] 10.sub.a, 10.sub.b citrus pomace [0569] 10.sub.c apple pomace [0570] 20.sub.a, 20.sub.b, 20.sub.c hydrolysis (solubilization) by incubation in acidic environment [0571] 30a.sub.a, 30a.sub.b 1.sup.st solid-liquid separation decanter [0572] 30.sub.c separation of coarse particles (one- or multi-stage) with separation of the cleaned material from the aqueous suspension [0573] 30b.sub.a, 30b.sub.b 2.sup.nd solid-liquid separation separator [0574] 35.sub.a, 35.sub.b wash mixture with wet sieving [0575] 40.sub.a, 40.sub.b solid-liquid separation [0576] 40.sub.c washing with water and solid-liquid separation [0577] 50.sub.a, 50.sub.b, 50.sub.c 1.sup.st washing with alcohol [0578] 60.sub.a, 60.sub.b, 60.sub.c solid-liquid separation decanter [0579] 70.sub.a, 70.sub.b, 70.sub.c 2.sup.nd washing with alcohol [0580] 80.sub.a, 80.sub.b, 80.sub.c solid-liquid separation decanter [0581] 90.sub.a, 90.sub.c optional introduction of water vapor [0582] 100.sub.a, 100.sub.c vacuum drying [0583] 100.sub.b fluidized-bed drying [0584] 110.sub.a, 110.sub.b obtained citrus fiber [0585] 110.sub.c obtained apple fiber