FUNCTIONAL OLIGOSACCHARIDES COMPOSITION AND A METHOD FOR REDUCING FERMENTABLE SUGARS

摘要

The present teachings provide a method of forming an edible composition, and the compositions themselves. The method generally involves providing a complex functional oligosaccharide to a fermenting microorganism to produce, via fermentation, a low complexity functional oligosaccharide and a desirable biochemical. In recovering the low complexity functional oligosaccharide and the desirable biochemical, the microorganism is not separated. This results in an easy to form edible composition.