| 摘要 |
A low-calorie foodstuff is made of edible agricultural produce, in particular fruit, berries, vegetables, etc., its dry matter consists mainly of indigestible substances such as cellulose, interspersed with pectin, the proportion of these substances in the dry matter being approx. 70-88%. To obtain this foodstuff, the pomace is obtained from the produce by dissolving the calorific constituents from the solid phase by means of extraction with a solvent, the pomace being subjected to the extraction until it is almost free from calories. By adding flavourings and aromatising substances subsequently or at a later point in time, the pomace is processed into a foodstuff which, as for the rest, scarcely differs from a comparable foodstuff which is high in nutrients. It is possible to add flavourings and aromatising substances from the starting produce, but also from a produce which is different in nature, and to standardise the foodstuff as desired. |
