| 摘要 |
A method for the pasteurisation of oligofructoses, comprising the heating at a temperature from 72 to 82 .degree.C for 10 to 300 s. Preferably the pasteurised oligofructoses are used in spreads, dressing, cheese, dairy and non-dairy creams, toppings, processed cheese, pâtés, semihard cheese, sauces, sweet spreads, pastry-margarines or ice cream. |
