CARBOHYDRATE COMPOSITION, PROCESS FOR PRODUCING THE COMPOSITION AND FEED AND FOOD PRODUCTS COMPRISING SUCH A COMPOSITION

The invention relates to a carbohydrate composition comprising from 40 to 65% of glucose, from 10 to 30% of galactose, from 5 to 25% of lactose; and at most 10% of oligosaccharide, the percentages being defined by weight, based on the total weight of dry matter of the composition. The invention also...

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Bibliographische Detailangaben
Hauptverfasser:	TERPSTRA, Gerard, JAMROZIK, Claude, MAES, Dominick, DUCROCQ, Ludovic, CAUVILLE, François, BERROCAL FLORES, Rafael, PRIOULT, Guénolée Eliane Marie, LECOLLIER, Audrey
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a carbohydrate composition comprising from 40 to 65% of glucose, from 10 to 30% of galactose, from 5 to 25% of lactose; and at most 10% of oligosaccharide, the percentages being defined by weight, based on the total weight of dry matter of the composition. The invention also relates to a food product, a feed product or a beverage comprising such a carbohydrate composition. La présente invention concerne une composition glucidique qui comprenant de 40 à 65 % de glucose, de 10 à 30 % de galactose, de 5 à 25 % de lactose, et au plus 10 % d'oligosaccharide, les pourcentages étant définis en poids, sur la base du poids total de matière sèche de la composition. L'invention concerne également un aliment, un produit alimentaire ou une boisson qui comprend une telle composition glucidique.