Flavor-depleted, functionalized citrus fiber

A method for the production of a flavoring-depleted, functionalized citrus fiber, the method comprising steps of:

• (a) providing an aqueous suspension of a raw material containing cell wall material of an edible citrus fruit;
• (b) digesting the raw material in the aqueous suspension by at least one of
• i. incubation of the aqueous suspension of the raw material at an acidic pH value,
• ii. enzymatic treatment of the aqueous suspension of the raw material, and
• iii. introduction of mechanical energy into the aqueous suspension of the raw material
• to obtain a digested material;
• (c) separating a first fraction of flavorings from the digested material of step (b) via single or multi-stage separation to obtain a digested and flavoring-depleted material;
• (d) optionally extracting a second fraction of flavorings from the digested and flavoring-depleted material of step (c) with a water-based extraction medium at a temperature of 30° C. to 90° C.;
• (e) optionally separating the digested and flavoring-depleted material of step (d) from the water-based extraction medium;
• (f) extracting a third fraction of flavorings by contacting the digested and flavoring-depleted material from step (c) or step (e) with an alcohol-based extraction medium;
• (g) separating the digested and flavoring-depleted material from step (f) from the alcohol-based extraction medium;
• (h) drying the digested and flavoring-depleted material from step (g) to obtain the flavoring-depleted, functionalized citrus fiber,
• wherein step (g) is carried out such that the obtained flavoring-depleted, functionalized citrus fiber has a dry matter content of ≥30% by weight.