| 摘要 |
PCT No. PCT/US93/11551 Sec. 371 Date Oct. 24, 1994 Sec. 102(e) Date Oct. 24, 1994 PCT Filed Nov. 30, 1993 PCT Pub. No. WO94/12049 PCT Pub. Date Jun. 9, 1994.A caramel having a high content of fructose oligosaccharides is produced by mixing sucrose and an acid and pulverizing as in a ball mill for approximately 0.5 to 4 hours, then heating at a temperature of 130 DEG -160 DEG C. for 0.5 to 30 minutes, and cooling quickly to produce the caramel product. The pulverizing step intimately mixes the sucrose and organic acid and lowers the thermolization temperature. The caramel process is carried out under substantially anhydrous conditions. The product contains a high proportion of fructose oligosaccharides (D.P. DIFFERENCE 2-10).
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