Process for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby

摘要

A method for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby is disclosed which comprises mixing sucrose and an organic acid in a ball mill for approximately 0.5 to 4 hours, heating to a temperature of 130 DEG -160 DEG C. for 0.5 to 15 minutes and cooling quickly to produce a caramel product. The ball milling reduces crystallinity and intimately mixes the sucrose and organic acid, lowering the thermolization temperature. The product contains a high proportion of fructose oligosaccharides (D.P. DIFFERENCE 3-10).