Edible Fibers From Apple Pomace

Abstract

Apple pomace was subjected to a mild alkaline degradation that yielded an cu‐cellulosic fraction of approximately 26% of the untreated dry matter. Extraction by various aqueous solvents yielded water‐dispersible, uronide fractions comprising 10 ‐ 18% also of the untreated dry matter. These latter fibers had a different viscometric character, depending on the extractant used. All the fibers have the potential to provide nonnutritive bulk to low‐fiber, fabricated foods. Additionally, they may provide a high concentration of solid matter to an aqueous, food system without significantly altering the viscosity of that system.