Process for stabilising and preserving the properties of biological products, in which sugars are added to these products, which process consists in: - adding to the abovementioned fresh biological products, in the proportion of twice to two and a half times the quantity of water contained in these fresh biological products, a pulverulent mixture comprising dextrose and sucrose and containing from 37 to 46.5% by weight of dextrose; - then subjecting the whole to a rapid grinding so as to obtain a pasty and homogeneous mixture.
