| 摘要 |
A method for the pasteurization of oligofructoses, in which they are heated at a temperature from 72 DEG to 82 DEG C. for 10 to 300 s. Preferably the pasteurized oligofructose are used in spreads, dressings, cheese, dairy and non-dairy creams, toppings, processed cheese, pâtés, semi-hard cheese, sauces, sweet spreads, pastry-margarines or ice cream |
