Abstract: The present invention relates to a method for the preparation of a low methoxyl, highly-calcium-reactive pectin and to a low methoxyl, highly-calcium-reactive pectin obtainable by said process. In addition, the present invention relates to the use of the low methoxyl pectin according to the invention for the production of food and non-food products. Furthermore, it is an object of the present invention to provide a product or a stabilized aqueous system prepared using the low methoxyl pectin according to the invention.

Abstract: The present invention relates to the use of an activatable, de-esterified, pectin-converted fruit fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable, de-esterified, pectin-converted fruit fiber.

Abstract: The present invention relates to the use of an activated carrot fiber for preparing products in the food or non-food area. The invention also relates to products containing the activated carrot fiber.

Abstract: The present invention relates to the use of an activated pectin-containing citrus fiber for preparing products in the food or non-food area. The invention also relates to products containing the activated pectin-containing citrus fiber.

Abstract: The present invention relates to the use of an activatable, de-esterified fruit fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable, de-esterified fruit fiber.

Abstract: The present invention relates to the use of an activated pectin-containing apple fiber for preparing products in the food or non-food area. The invention also relates to products containing the activated pectin-containing apple fiber.

Abstract: The present invention relates to the use of an activatable pectin-containing apple fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable pectin-containing apple fiber.

Abstract: The present invention relates to the use of an activatable pectin-containing citrus fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable pectin-containing citrus fiber.

Abstract: An intermediate food product for the production of a fiber-enriched food end product by mixing and further processing it with a liquid-containing end product addition comprises dietary fibers made of insoluble fruit and/or vegetable fibers that are mixed with a base liquid. For this purpose, the intermediate food product is preportioned and packaged in a packaging that can be transported, stating an amount of the end product addition to be used which ensures a dietary fiber portion of at least 3.0 wt-% of the food end product. The dietary fibers and the base liquid are pretreated by applying shearing forces and have a paste-like consistency.

Abstract: The invention relates to a foodstuff intermediate for producing a viscous to gelled foodstuff product by adding said intermediate to a flavour base and by processing using conventional household appliances. The intermediate comprises a household thickening agent with roughage consisting of predominantly insoluble vegetable fibre, mixed with a liquid such as water, milk or juice. The roughage is present in a quantity of between 0.1 and 10 wt % of the liquid and the foodstuff intermediate is packed into portions with a paste-like consistency.