| abstract |
Syrup comprising a plurality of saccharides and compounded by a mixture of galactose, fructose and glucose respectively and substantially in the percentage of 40-45% of galactose, 25-27,5% of fructose and 26-28,5% of glucose, said syrup being the resulting product of a process which utilizes, at a level of raw material, lactose derived from ultrafiltration of whey, said whey being derived from cow or sheep milk, said ultrafiltration being able to produce serum-proteins and a permeate, said permeate being adapted to contain said lactose. |