ABSTRACT
Oligosaccharides are a class of carbohydrates that are well known to the food and nutrition industry, and today, various types are commercially available. As a group, they are de…ned by their chain length, having a degree of polymerization (DP) between 3 and 9 (Food and Agriculture Organization/World Health Organization, FAO/WHO, 1997) or 3 and 10 (American Association of Cereal Chemists, AACC, 2001). Chemically, there is substantial diversity between different types of oligosaccharides, including monomeric composition, polymer architecture, DP range, and average DP.
