METHODS FOR QUANTIFYING OLIGOSACCHARIDE PREPARATIONS.

Abstract

This description relates to selective analytical methods for the detection and / or quantification of an oligosaccharide preparation in a nutritional composition such as animal feed. It also describes methods for manufacturing a nutritional composition comprising an oligosaccharide preparation, the presence or concentration of which can be selectively detected or determined.

Description

METHODS FOR QUANTIFYING OLIGOSACCHARIDE PREPARATIONS CROSS REFERENCE TO RELATED REQUEST This application claims the benefit of United States Provisional Patent Application No. 62 / 757,231 filed November 8, 2018, the disclosure of which is incorporated herein by reference in its entirety. BACKGROUND OF THE INVENTION Oligosaccharide preparations, which in general can include monosaccharides, oligosaccharides, polysaccharides, functionalized oligosaccharides, or combinations thereof, are used as additives in nutritional compositions such as animal feed. The addition of oligosaccharide preparations can improve the health and performance of the animal. However, it is difficult to detect or quantify an oligosaccharide preparation additive in a nutritional composition, because nutritional compositions usually contain other carbohydrate sources that may have structural similarities to oligosaccharide preparations. As a result, there is a need for methods to selectively detect or quantify oligosaccharide preparations in a nutritional composition. BRIEF DESCRIPTION OF THE INVENTION Simple, selective and sensitive analytical methods for the detection and / or quantification of an oligosaccharide preparation or a composition comprising the oligosaccharide preparation in a nutritional composition are described herein. Also disclosed are methods for manufacturing a nutritional composition comprising an oligosaccharide preparation, the presence or concentration of which can be selectively and sensitively detected or determined. In one aspect, described herein is a method for correlating a synthetic oligosaccharide preparation in a nutritional composition, wherein the nutritional composition comprises the synthetic oligosaccharide preparation and a naturally occurring oligosaccharide composition, the method comprising: ) providing a sample of the nutritional composition, (b) detecting a signal of at least a portion of oligosaccharides in the sample of the nutritional composition, and (c) correlating a concentration of the synthetic oligosaccharide preparation in the nutritional composition, wherein the signal is (i) indicative of one or more oligosaccharides containing anhydrous subunits or (¡i) is associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) ) glycosidic, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1) bonds )-α glycosidic, a(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-(1,1)-β glycosidic oligosaccharide bonds. In one aspect, a method of performing quality control of a nutritional composition is described herein comprising: (a) providing a batch of a nutritional composition, wherein the nutritional composition comprises a synthetic oligosaccharide preparation and a composition of oligosaccharides of natural origin, (b) obtaining a nutritional composition sample from the lot, (c) detecting a signal from at least a portion of oligosaccharides in the nutritional composition sample by analytical instrumentation, and (d) accepting or rejecting the nutritional composition batch, wherein the signal is (i) indicative of one or more linkages containing anhydrous subunits or (¡i) is associated with α-(1,2) glycosidic linkages, α-(1,3) ) glycosidic, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) bonds ) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-(1,1)-β glycosidic bonds , of oligosidics. In some embodiments, the signal indicates one or more oligosaccharides that contain anhydrous subunits. In some embodiments, one or more oligosaccharides containing anhydrous subunits have a degree of polymerization of 2 (DP2). In one aspect, a method for performing quality control of a nutritional composition is described herein comprising: (a) providing a sample of a nutritional composition, wherein the nutritional composition comprises a naturally occurring oligosaccharide composition and ( b) detecting a signal of at least a portion of oligosaccharides in the nutritional composition sample by analytical instrumentation, wherein the signal is indicative of one or more oligosaccharides containing anhydrous subunits having a degree of polymerization of 2 (DP2). In some embodiments, the nutritional composition comprises a synthetic oligosaccharide preparation. In some embodiments, the method comprises correlating a concentration of the synthetic oligosaccharide preparation in the nutritional composition. In some modalities, the signal is detected by high performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS), nuclear magnetic resonance (NMR) spectroscopy, size exclusion chromatography (SEC), field flow fractionation (FFF), asymmetric flow field flow fractionation (A4F), weight determination of fractions by preparative chromatography, or any combination thereof. In some embodiments, the nutritional composition comprises a base nutritional composition. In some embodiments, the base nutritional composition comprises the naturally occurring oligosaccharide composition. In some embodiments, the base nutritional composition lacks a detectable level of oligosaccharides containing anhydrous subunits. In some embodiments, the base nutritional composition is essentially free of oligosaccharides containing anhydrous subunits. In some embodiments, one or more oligosaccharides containing anhydrous subunits originate from the synthetic oligosaccharide preparation.In some embodiments, the signal is attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 1 (DP1). In some embodiments, the signal is attributed to levoglucosan, 1,6-anhydro^-D-glucofuranose, or a combination thereof. In some embodiments, the signal is attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 3 (DP3). In some embodiments, the signal is attributed to oligosaccharides containing anhydrous subunits of DP1, DP2, or DP3, or a combination thereof. In some embodiments, the signal is attributed to one or more oligosaccharides containing anhydrous DP2 subunits. In some embodiments, the signal is attributed to anhydrous cellobiose. In some embodiments, detection comprises a weight determination of one or more oligosaccharide degree of polymerization (DP) fractions. In some embodiments, detection comprises a determination by weight of at least a portion of anhydrous subunit-containing oligosaccharides from the sample. In some embodiments, at least a portion of the anhydrous subunit-containing oligosaccharides has a degree of polymerization of 1, 2, or 3. In some embodiments, the one or more oligosaccharide DP fractions or at least a portion of the anhydrous subunit-containing oligosaccharides they are isolated by preparative chromatography. In some embodiments, the signal is detected, at least in part, by matrix-assisted laser desorption / ionization mass spectrometry (MALDI-MS). In some embodiments, the signal is detected, at least in part, by liquid chromatography-mass spectrometry (LC-MS)ZMS. In some embodiments, the signal is detected, at least in part, by GC flame ionization detector (GC-FID) or GCMS. In some embodiments, the signal is detected, at least in part, by NMR spectroscopy. In some embodiments, the signal is associated with α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic, β-(1,4) glycosidic bonds or β-(1,6) glycosidic oligosaccharide bonds. In some embodiments, detection comprises obtaining NMR spectroscopy. In some embodiments, the signal is associated with α-(1,2) glycosidic linkages. In some embodiments, the signal is associated with α-(1,3) glycosidic linkages. In some embodiments, the signal is associated with α-(1,6) glycosidic linkages. In some embodiments, the signal is associated with β-(1,2) glycosidic linkages. In some embodiments, the signal is associated with β-(1,3) glycosidic linkages. In some embodiments, the signal is associated with β-(1,4) glycosidic linkages. In some embodiments, the signal is associated with β-(1,6) glycosidic linkages. In some embodiments, detection comprises determining the presence or absence of the signal. In some embodiments, detection comprises determining the presence or absence of oligosaccharides containing anhydrous subunits of DP1 or DP2, or both. In some embodiments, sensing comprises determining or correlating a level of the signal. In some embodiments, the detection comprises correlating a level of oligosaccharides containing DP1 anhydrous subunits in the nutritional composition. In some embodiments, the detection comprises correlating a level of oligosaccharides containing DP2 anhydrous subunits in the nutritional composition. In one aspect, a method for performing quality control of a nutritional composition comprising a synthetic oligosaccharide preparation and a naturally occurring oligosaccharide composition is disclosed herein, the method comprising: (a) providing a first sample of the nutritional composition, (b) providing a second sample of the nutritional composition, (c) detecting a first signal of at least one oligosaccharide moiety in the first sample, (d) detecting a second signal of at least one oligosaccharide moiety in the second sample and (e) comparing the first signal and the second signal, wherein the first signal and the second signal are independently (i) indicative of one or more oligosaccharides containing anhydrous subunits or (ii) associated with links to -(1,2) glycosidic, a-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β bonds -(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1) bonds -α glycosidic or β-(1,1)-β glycosidic bonds. In some embodiments, the method comprises correlating a concentration of the synthetic oligosaccharide preparation in the nutritional composition of the first sample, a concentration of the synthetic oligosaccharide preparation in the nutritional composition of the second sample, or both. In some embodiments, the first tag and the second tag each independently indicate one or more oligosaccharides containing anhydrous subunits. In some embodiments, the first signal and the second signal are attributed to the same species of oligosaccharide containing anhydrous subunits. In some embodiments, the first signal and the second signal are attributed to different oligosaccharide species containing anhydrous subunits. In some embodiments, the first sample and the second sample are taken from different batches of the nutritional composition. In some embodiments, the first signal and the second signal are each independently detected by high performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS), nuclear magnetic resonance (NMR) spectroscopy, chromatography. size exclusion (SEC), field flow fractionation (FFF), asymmetric flow field (A4F) flow fractionation, weight fraction determination by preparative chromatography, or any combination thereof. In some embodiments, the nutritional composition comprises a base nutritional composition. In some embodiments, the base nutritional composition comprises the naturally occurring oligosaccharide composition. In some embodiments, the base nutritional composition lacks a detectable level of oligosaccharides containing anhydrous subunits. In some embodiments, the base nutritional composition is essentially free of oligosaccharides containing anhydrous subunits. In some embodiments, one or more oligosaccharides containing anhydrous subunits originate from the synthetic oligosaccharide preparation. In some embodiments, the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 1 (DP1). In some embodiments, the first signal, the second signal, or both are independently attributed to levoglucosan, 1,6-anhydro-p-D-glucofuranose, or a combination thereof. In some embodiments, the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 2 (DP2). In some embodiments, the signal is attributed to anhydrous cellobiose. In some embodiments, the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 3 (DP3). In some embodiments, the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits of DP1, DP2, or DP3, or a combination thereof. In some embodiments, detection comprises a weight determination of one or more degree of polymerization (DP) fractions of the sample or second sample.In some embodiments, the detection comprises a determination by weight of at least a portion of anhydrous subunit-containing oligosaccharides from the first sample or the second sample. In some embodiments, at least a portion of the anhydrous subunit-containing oligosaccharides has a degree of polymerization of 1, 2, or 3. In some embodiments, the one or more oligosaccharide DP fractions or at least a portion of the anhydrous subunit-containing oligosaccharides they are isolated by preparative chromatography. In some embodiments, the first signal, the second signal, or both are independently detected, at least in part, by matrix-assisted laser desorption / ionization mass spectrometry (MALDI-MS). In some embodiments, the first signal, the second signal, or both are independently detected, at least in part, by liquid chromatography-mass spectrometry (LC-MS) / MS. In some embodiments, the first signal, the second signal, or both are independently detected, at least in part, by GC flame ionization detector (GC-FID) or GC-MS. In some embodiments, the first signal, the second signal, or both are independently detected, at least in part, by NMR spectroscopy. In some embodiments, the first signal, the second signal, or both are independently associated with α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,6) glycosidic bonds, β- (1,2) glycosidic, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds or β-(1,6) glycosidic oligosaccharide bonds. In some embodiments, detection comprises obtaining NMR spectroscopy. In some embodiments, the first signal, the second signal, or both are associated with α-(1,2) glycosidic linkages. In some embodiments, the first signal, the second signal, or both are associated with α-(1,3) glycosidic linkages. In some embodiments, the first signal, the second signal, or both are associated with α-(1,6) glycosidic linkages. In some embodiments, the first signal, the second signal, or both are associated with β-(1,2) glycosidic linkages. In some embodiments, the first signal, the second signal, or both are associated with β-(1,3) glycosidic linkages. In some embodiments, the first signal, the second signal, or both are associated with β-(1,4) glycosidic linkages. In some embodiments, the first signal, the second signal, or both are associated with β-(1,6) glycosidic bonds. In some embodiments, the first signal indicates one or more oligosaccharides containing anhydrous subunits and the second signal is associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) ) glycosidic, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1) bonds )-α glycosidic, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-(1,1)-β glycosidic oligosaccharide bonds. In some embodiments, detecting comprises determining the presence or absence of the first signal and the second signal. In some embodiments, detection comprises determining the presence or absence of oligosaccharides containing anhydrous subunits of DP1 or DP2, or both. In some embodiments, the detection comprises determining or correlating a level of the first signal and the second signal. In some embodiments, the detection comprises correlating a level of oligosaccharides containing DP1 anhydrous subunits in the nutritional composition. In some embodiments, the detection comprises correlating a level of oligosaccharides containing DP2 anhydrous subunits in the nutritional composition. In some embodiments, a method described herein comprises accepting or rejecting a batch of the nutritional composition. In some embodiments, the method comprises adjusting a synthetic oligosaccharide preparation level in the nutritional composition after detection. In some embodiments, the base nutritional composition comprises multiple oligosaccharides. In some embodiments, the base nutritional composition comprises starch or vegetable fibers. In some embodiments, one level of α-(1,2) glycosidic bond, α-(1,3) glycosidic bond, β-(1,2) glycosidic bond, β-(1,3) glycosidic bond, or β- (1,4) glycosidic bond in the base nutritional composition is at least 10% lower than a level of the same glycosidic bond in the synthetic oligosaccharide preparation. In some embodiments, the method comprises a bypass step prior to detection. In some embodiments, the method comprises extracting oligosaccharides from the nutritional composition sample. In some embodiments, the method comprises filtering or clarifying the extracted oligosaccharides. In some embodiments, the method comprises concentrating the extracted oligosaccharides. In some embodiments, concentration comprises lyophilization. In some embodiments, concentration comprises nanofiltration. In some embodiments, the method comprises introducing an internal standard into the extracted or concentrated oligosaccharides. In some embodiments, the method comprises reducing the extracted or concentrated oligosaccharides. In cjccnnii 7f\7iw some embodiments, the method comprises digesting the extracted or concentrated oligosaccharides with one or more hydrolytic enzymes. In some embodiments, the one or more hydrolytic enzymes comprise carbohydratease, protease, lipase, or any combination thereof. In some embodiments, the one or more hydrolytic enzymes comprise a-amylase, amyloglycosidase, invertase, α-galactosidase, or any combination thereof. In some embodiments, the one or more hydrolytic enzymes cleave one or more naturally occurring glycosidic bonds. In some embodiments, the method comprises isolating oligosaccharides that are not digested. In some embodiments, the method comprises separating the extracted, concentrated, digested or reduced oligosaccharides. In some embodiments, the oligosaccharides are separated chromatographically. In some embodiments, the method comprises isolating the separated oligosaccharides. In some embodiments, oligosaccharides are separated or isolated by their degrees of polymerization. In some embodiments, the method comprises isolating or separating oligosaccharides with a degree of polymerization of 1,2, 3, 4, or 5. In some embodiments, DP1 oligosaccharides are isolated or separated. In some embodiments, the DP2 oligosaccharides are isolated or separated. In some embodiments, the DP3 oligosaccharides are isolated or separated. In some embodiments, the method comprises isolating at least a portion of DP1 anhydrous subunit-containing oligosaccharides from the sample. In some embodiments, the method comprises isolating at least a portion of DP2 anhydrous subunit-containing oligosaccharides from the sample. In some embodiments, the method comprises isolating at least a portion of DP3 anhydrous subunit-containing oligosaccharides from the sample. In some embodiments, isolated or separated oligosaccharides are quantitated. In some embodiments, a majority of the quantified oligosaccharides originate from the synthetic oligosaccharide preparation. In some embodiments, greater than 50%, greater than 60%, greater than 70%, greater than 80%, greater than 90%, greater than 95%, or greater than 99% by weight of quantified oligosaccharides originate from the oligosaccharide preparation. synthetics. In one aspect, a method of correlating a synthetic oligosaccharide preparation into a nutritional composition is described herein, wherein the nutritional composition comprises (i) a synthetic oligosaccharide preparation comprising anhydrous subunit-containing oligosaccharides and (ii) a naturally occurring oligosaccharide composition, the method comprising: (a) providing a sample of the nutritional composition, (b) isolating one or more anhydrous subunit-containing oligosaccharides from the sample, (c) detecting a signal that is indicative of one or more anhydrous subunit-containing oligosaccharides, wherein the detection comprises (i) a determination by weight of at least a portion of anhydrous subunit-containing oligosaccharides in the sample or (ii) analyzing at least a portion of anhydrous subunit-containing oligosaccharides of the sample by matrix-assisted laser desorption / ionization mass spectrometry (MALDI-MS), liquid chromatography-mass spectrometry (LCMS) / MS, or gas chromatography (GC)-MS and (d) correlating a concentration of the preparation of synthetic oligosaccharides in the nutritional composition. In some embodiments, the detection comprises a determination by weight of at least a portion of oligosaccharides containing anhydrous subunits having a degree of polymerization of 1 (DP1) from the sample. In some embodiments, the detection comprises a determination by weight of at least a portion of oligosaccharides containing anhydrous subunits having a degree of polymerization of 2 (DP2) from the sample. In some embodiments, detection comprises analyzing at least a portion of oligosaccharides containing DP1 or DP2 anhydrous subunits from the sample by MALDI-MS. In some embodiments, detection comprises analyzing at least a portion of oligosaccharides containing DP1 or DP2 anhydrous subunits from the sample by LC-MS / MS. In some embodiments, detection comprises analyzing at least a portion of oligosaccharides containing DP1 or DP2 anhydrous subunits from the sample by GC / MS. In some embodiments, detection comprises analyzing at least a portion of DP3 anhydrous subunit-containing oligosaccharides from the sample. In some embodiments, isolation comprises separating one or more anhydrous subunit-containing oligosaccharides by preparative chromatography. In some embodiments, the synthetic oligosaccharide preparation is present in the nutritional composition at a concentration of between about 1 and about 5000 ppm, between about 1 and about 1000 ppm, between about 1 and about 500 ppm, between about 10 and about 5000 ppm. , between about 10 and about 2000 ppm, between about 10 and about 1000 ppm, between about 10 and about 500 ppm, between about 10 and about 250 ppm, between about 10 and about 100 ppm, between about 50 and about 5000 ppm, between from about 50 to about 2000 ppm, from about 50 to about 1000 ppm, from about 50 to about 500 ppm, from about 50 to about 250 ppm, or from about 50 to about 100 ppm. In some embodiments, the synthetic oligosaccharide preparation is present in the nutritional composition at a concentration of more than 10 ppm, more than 50 ppm, more than 100 ppm, more than 200 ppm, more than 300 ppm, more than 400 ppm, more than 500 ppm, more than 600 ppm, more than 1,000 ppm, or more than 2,000 ppm. In some embodiments, the nutritional composition is an animal feed composition. In one aspect, a method of manufacturing a nutritional composition is disclosed herein comprising: (a) combining a base nutritional composition with a synthetic oligosaccharide preparation comprising anhydrous subunit-containing oligosaccharides, and (b) performing a control method quality (eg, methods for correlating a synthetic oligosaccharide preparation into a nutritional composition) as provided herein. In some embodiments, the synthetic oligosaccharide preparation comprises at least n oligosaccharide fractions, each with a distinct degree of polymerization selected from 1 to n (fractions DP1 to DPn), where n is an integer greater than or equal to to 3; and wherein each of the DP1 and DP2 fractions independently comprises from about 0.5% to about 15% anhydrous subunits by relative abundance as measured by mass spectrometry. . In some embodiments, the synthetic oligosaccharide preparation comprises at least n oligosaccharide fractions, each with a distinct degree of polymerization selected from 1 to n (fractions DP1 to DPn), where n is an integer greater than or equal to to 2; and wherein each of the DP1 and DP2 fractions independently comprises from about 0.1% to about 15% anhydrous subunits by relative abundance as measured by mass spectrometry. In some embodiments, the relative abundance is determined by LC-MS / MS. In some embodiments, the relative abundance of oligosaccharides in each of the n fractions decreases monotonically with their degree of polymerization. In one aspect, a method for quantifying an oligosaccharide preparation in a nutritional composition is provided herein comprising: (a) determining a level of a signal in a sample of the nutritional composition and (b) calculating a concentration of the preparation of oligosaccharides in the nutritional composition based on the level of the signal, wherein the signal is (i) indicative of one or more oligosaccharides containing anhydrous subunits, (ii) is associated with a degree of distribution of oligosaccharides by polymerization ( DP) or (i¡¡) is associated with a-(1,2) glycosidic bonds, a-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds , β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1) bonds )-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-(1,1)-β glycosidic bonds. In one aspect, a method of performing quality control of a nutritional composition is provided herein comprising: (a) detecting a signal in a sample of the nutritional composition by analytical instrumentation and (b) accepting or rejecting a batch of the nutritional composition based on the presence or absence of the signal, wherein the signal is (i) indicative of one or more oligosaccharides containing anhydrous subunits, (ii) is associated with a degree of polymerization (DP) distribution of oligosaccharides or (i¡¡) is associated with a-(1,2) glycosidic bonds, a-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1) bonds -β glycosidic, β-(1,1)-α glycosidic or β-(1,1)-β glycosidic bonds. In another aspect, a method for performing quality control of a nutritional composition is provided herein comprising: (a) detecting, by analytical instrumentation, the presence or absence of a first signal in a first sample of the nutritional composition and a second signal on a second sample of the nutritional composition and (b) comparing the first signal and the second signal, wherein the first signal and the second signal are (i) indicative of one or more oligosaccharides containing anhydrous subunits, (¡ i) are associated with a degree of polymerization (DP) distribution of oligosaccharides or (i¡¡) are associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,3) ,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1) bonds ,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-(1,1)-β glycosidic bonds. In some embodiments, the signal, signal level, first signal, and / or second signal are determined or detected by high performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS), nuclear magnetic resonance (NMR) spectroscopy, size exclusion chromatography (SEC), field flow fractionation (FFF), asymmetric flow field flow fractionation (A4F), or any combination thereof. In some embodiments, the nutritional composition comprises a base nutritional composition. In some embodiments, the signal, the first signal and / or the second signal indicates one or more oligosaccharides containing anhydrous subunits. In some embodiments, one or more oligosaccharides containing anhydrous subunits originate from the oligosaccharide preparation. In some embodiments, among the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides containing anhydrous subunits in the DP1 fraction. In some embodiments, among the signal, the first signal, and the second signal, one or more of them are attributed to levoglucosan, 1,6-anhydro-β-D-glucofuranose, or a combination thereof. In some embodiments, between the signal, the first signal and the second signal, the one or more of them are attributed to oligosaccharides containing anhydrous subunits in the DP2 fraction. In some modalities, between the signal, the first signal and the second signal, one or more of them are attributed to cellobiosan.In some embodiments, among the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides containing anhydrous subunits in the DP3 fraction. In some embodiments, the first signal and the second signal are attributed to the same species of oligosaccharide containing anhydrous subunits. In some embodiments, the first signal and the second signal are attributed to different oligosaccharide species containing anhydrous subunits. In some embodiments, the signal, signal level, first signal, and / or second signal are determined or detected by matrix-assisted laser desorption / ionization mass spectrometry (MALDI-MS). In some embodiments, the signal, signal level, first signal, and / or second signal are determined or detected by liquid chromatography-mass spectrometry (LC-MS) / MS. In some embodiments, the signal, signal level, first signal, and / or second signal are determined or detected by GC flame ionization detector (GC-FID) or GC-MS. In some embodiments, the signal, signal level, first signal, and / or second signal are determined or detected by NMR. In some embodiments, a bypass step is performed prior to detection. In some embodiments, the signal, signal level, first signal, and / or second signal are determined by the weight of fractions isolated and / or purified from preparative chromatography. In some embodiments, the base nutritional composition lacks a detectable level of anhydrous subunits. In some embodiments, the base nutritional composition is essentially free of anhydrous subunits. In certain embodiments, between the signal, the first signal, and the second signal, one or more of them are associated with α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1) ,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1) bonds ,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β(1,1)-α glycosidic bonds or oligosaccharide β-(1,1)-β glycosidic bonds. In some embodiments, the signal, the first signal, and / or the second signal are detected or determined by NMR. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α-(1,2) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α(1,3) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α-(1,6) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,2) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,3) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,4) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,6) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α-(1,1)-α glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α-(1,1)-β glycosidic bonds or β-(1,1)-α glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,1)-β glycosidic bonds. In certain embodiments, the signal, the first signal, and / or the second signal are associated with a PD distribution of oligosaccharides. In some embodiments, between the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides in the DP2 fraction. In some embodiments, the method further comprises accepting or rejecting a batch of the nutritional composition. In some embodiments, the method further comprises adjusting the level of oligosaccharide preparation after determination or detection. In some embodiments, the base nutritional composition comprises multiple oligosaccharides. In some embodiments, the base nutritional composition comprises starch and / or vegetable fibers.In some embodiments, the level of α-(1,2) glycosidic bond, α-(1,3) glycosidic bond, β-(1,2) glycosidic bond, β-(1,3) glycosidic bond, or β- (1,4) glycosidic bond in the base nutritional composition is at least 10% lower than the level of the same glycosidic bond in the oligosaccharide preparation. In some embodiments, the level of α-(1,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds, or β-(1,1) )-β glycosidic bond of oligosaccharides in the base nutritional composition is at least 10% lower than the level of the same glycosidic bond in the oligosaccharide preparation. In some embodiments, the method further comprises extracting oligosaccharides from a sample of the nutritional composition. In some embodiments, the method further comprises filtering or clarifying the extracted oligosaccharides. In some embodiments, the method further comprises concentrating the extracted oligosaccharides. In some embodiments, the concentration of the extracted oligosaccharides comprises lyophilization. In some embodiments, the method further comprises introducing an internal standard into the extracted or concentrated oligosaccharides. In some embodiments, the method further comprises reducing the extracted or concentrated oligosaccharides. In some embodiments, the method further comprises digesting the extracted or concentrated oligosaccharides with one or more hydrolytic enzymes. In some embodiments, the one or more hydrolytic enzymes comprise carbohydratease, protease, lipase, or any combination thereof. In some embodiments, the one or more hydrolytic enzymes comprise α-amylase, amyloglycosidase, invertase, α-galactosidase, or any combination thereof. In some embodiments, the one or more hydrolytic enzymes cleave one or more naturally occurring glycosidic bonds. In some embodiments, the method further comprises isolating oligosaccharides that are not digested. In some embodiments, the method further comprises separating the extracted, concentrated, digested or reduced oligosaccharides. In some embodiments, the oligosaccharides are separated chromatographically. In some embodiments, the method further comprises isolating the separated oligosaccharides. In some embodiments, the oligosaccharides are separated or isolated by the degree of polymerization. In some embodiments, the method comprises isolating or separating oligosaccharides with a degree of polymerization of 1, 2, 3, 4, or 5. In some embodiments, oligosaccharides in patterns, oligosaccharides in patterns, oligosaccharides in patterns, oligosaccharides in In either embodiment, the oligosaccharides in the DP1 fraction are isolated or separated. In some the DP2 fraction is isolated or separated. In some the DP3 fraction is isolated or separated. In some the DP4 fraction is isolated or separated. In some the DP5 fraction is isolated or separated. In some embodiments, isolated or separated oligosaccharides are quantitated. In some embodiments, oligosaccharides containing anhydrous subunits within isolated or separated oligosaccharides are quantitated. In some embodiments, the majority of the quantified oligosaccharides are from the oligosaccharide preparation. In some embodiments, greater than 50, 60, 70, 80, 90, 95, or 99% by weight of quantified oligosaccharides are from the oligosaccharide preparation. In some embodiments, the method comprises analyzing oligosaccharides for glycosidic bonds by NMR, wherein the glycosidic bonds are α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,6) glycosidic bonds. β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1) bonds -α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-(1,1)-β glycosidic bonds, thereby determining or detecting the signal, the signal level, the first signal or the second signal associated with the corresponding glycosidic bonds. In some embodiments, the method comprises analyzing the anhydrous subunit-containing oligosaccharides by mass spectrometry, thereby determining or detecting the signal, signal level, first signal, or second signal indicative of one or more subunit-containing oligosaccharides. anhydrousIn some embodiments, the method comprises analyzing the anhydrous subunit-containing oligosaccharides by HPLC, thereby determining or detecting the signal, signal level, first signal, or second signal indicative of one or more anhydrous subunit-containing oligosaccharides. In some embodiments, the method comprises analyzing anhydrous subunit-containing oligosaccharides for FFF or A4F, thereby determining or detecting the signal, signal level, first signal, or second signal indicative of one or more subunit-containing oligosaccharides. anhydrous In some embodiments, the method comprises analyzing the DP distribution of the oligosaccharides by SEC, GC, or HPLC, thereby determining or detecting the signal, signal level, first signal, or second signal associated with the DP distribution. . In some embodiments, the method comprises quantifying the oligosaccharides in the DP2 fraction by SEC, GC, or HPLC, thereby determining or detecting the signal, signal level, first signal, or second signal associated with the DP distribution. . In some embodiments, the oligosaccharide preparation is 1 to 5,000 ppm, 1 to 1,000 ppm, 1 to 500 ppm, 10 to 5,000 ppm, 10 to 2,000 ppm, 10 to 1,000 ppm, 10 to 500 ppm, 10 to 250 ppm, 10 to 100 ppm, 50 to 5,000 ppm, 50 to 2,000 ppm, 50 to 1,000 ppm, 50 to 500 ppm, 50 to 250 ppm, or 50 to 100 ppm based on nutritional composition. In some embodiments, the oligosaccharide preparation is more than 10 ppm, 50 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 1000 ppm or 2000 ppm with respect to nutritional composition. In some embodiments, the nutritional composition is an animal feed composition. In one aspect, there is provided herein a method of manufacturing a nutritional composition comprising: (a) combining a synthetic oligosaccharide preparation comprising anhydrous subunit-containing oligosaccharides with a base nutritional composition, and (b) performing a control step. of quality as provided herein. In some embodiments, the synthetic oligosaccharide preparation comprises at least n oligosaccharide fractions each having a distinct degree of polymerization selected from 1 to n (fractions DP1 to DPn), where n is an integer greater than or equal to 2. ; wherein each fraction comprises from 0.1% to 15% oligosaccharides containing anhydrous subunits by relative abundance as measured by mass spectrometry. In some embodiments, the synthetic oligosaccharide preparation comprises at least n oligosaccharide fractions each having a distinct degree of polymerization selected from 1 to n (fractions DP1 to DPn), where n is an integer greater than or equal to 3. ; wherein each fraction comprises from 0.5% to 15% oligosaccharides containing anhydrous subunits by relative abundance as measured by mass spectrometry. In some embodiments, the relative abundance of oligosaccharides in each of the n fractions decreases monotonically with their degree of polymerization. Additional aspects and advantages of the present disclosure will become readily apparent to those skilled in this art from the following detailed description, wherein only illustrative embodiments of the present disclosure are shown and described. As will be understood, the present description is capable of other and different embodiments, and its various details are capable of modification in various obvious respects, all without departing from the description. Accordingly, the drawings and description are to be considered illustrative in nature and not restrictive. INCORPORATION BY REFERENCE All publications, patents, and patent applications mentioned in this specification are incorporated herein by reference to the same degree as if each individual publication, patent, or patent application were specifically and individually indicated to be incorporated by reference. reference. To the extent that publications and patents or patent applications incorporated by reference conflict with the description contained in the specification, the specification is intended to supersede and / or take precedence over any conflicting material. BRIEF DESCRIPTION OF THE FIGURES The novel features of the invention are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present invention will be obtained by reference to the following detailed description setting forth illustrative embodiments, in which the principles of the invention are used, and the accompanying figures (also "figure" and "Fig. ” herein), of which: Figure 1 illustrates a 13H,13C-HSQC NMR spectrum of the oligosaccharide preparation of Example 9.7. Figure 2 illustrates a MALDI-MS spectrum of an oligosaccharide preparation from Example 9 demonstrating the presence of anhydrous subunits. Figure 3 illustrates a 1D1H-proton NMR spectrum of an anhydrous-DP1 fraction isolated from an oligosaccharide of Example 9. Figure 4 illustrates a 1D 13C NMR spectrum of an anhydrous-DP1 fraction isolated from an oligosaccharide of Example 9. Figure 5 illustrates the structures of two anhydro-DP1 compounds (1,6-anhydrobeta-D-glucofuranose and 1,6-anhydro-beta-D-glucopyranose) and their NMR assignments. Figure 6 illustrates an enlargement of the GC-MS chromatogram (XIC and XIC plots (m / z 229)) for the oligosaccharide preparation of Example 9.7 after derivatization. Figure 7 illustrates MALDI-MS spectra comparing the oligosaccharide preparation of Example 9 versus a conventional dextran. Figure 8 illustrates the LC-MS / MS detection of the anhydrous-DP2 species at a concentration of 1-80 Dg / mL of an oligosaccharide preparation in water. Figure 9 illustrates a linear calibration curve resulting from the LCMS / MS detection of Figure 8. Figure 10 illustrates the quantification of the anhydrous-DP2 content of various treated and control diet compositions. Figure 11 illustrates a JRES 2D-1H NMR spectrum of a sample of glyco-oligosaccharides containing anhydrous subunits. Figure 12 is a representative 13C-HSQC 1H NMR spectrum of a sample of glyco-oligosaccharides containing anhydrous subunits with relevant resonances and assignments used for linkage distribution. Figure 13 illustrates an overlay of 1H DOSY spectra of three oligosaccharides containing anhydrous subunits. Figure 14 illustrates a comparison of 1,6-Anhydro-B-D-glucose (DP1-18), 1,6-Anhydro-B-D-cellobiose (DP2-18) and a sample of oligosaccharides containing anhydrous subunits. Figure 15 illustrates mass chromatograms of anhydrous subunit-containing oligosaccharides (top) and digested anhydrous subunit-containing oligosaccharides (bottom) in selected multiple reaction monitoring (MRM). Figure 16 illustrates mass chromatograms of (1) feed containing anhydrous subunit-containing oligosaccharides, (2) feed containing anhydrous subunit-containing oligosaccharides, and (3) blank digest feed at selected MRM. Figure 17 illustrates a representative workflow for the analysis of oligosaccharide preparations in animal feed. Figure 18 illustrates two oligosaccharides containing anhydrous subunits from DP1 and one from DP2. Figure 19 illustrates an oligosaccharide (celotriosan) containing anhydrous subunits. Figure 20A illustrates a MALDI-MS spectrum of an oligosaccharide preparation from Example 2 demonstrating the presence of anhydrous subunits; Figure 20B illustrates an enlargement of a part of the MALDI-MS spectrum shown in Figure 20A. Figure 21A illustrates the LC-MS / MS detection of the anhydrous-DP2 species of an oligosaccharide preparation of Example 1; Figure 21B illustrates the LC-MS / MS detection of the anhydrous-DP1 species from an oligosaccharide preparation of Example 1; Figure 21C illustrates the LC-MS / MS detection of DP2 species from an oligosaccharide preparation of Example 1. Figure 22A illustrates the LC-MS / MS detection of the anhydrous-DP2 species of an oligosaccharide preparation of Example 3; Figure 22B illustrates the LC-MS / MS detection of the anhydrous-DP1 species from an oligosaccharide preparation of Example 3; Figure 22C illustrates the LC-MS / MS detection of DP2 species from an oligosaccharide preparation of Example 3. Figure 23A illustrates the LC-MS / MS detection of the anhydrous-DP2 species of an oligosaccharide preparation of Example 4; Figure 23B illustrates the LC-MS / MS detection of the anhydrous-DP1 species from an oligosaccharide preparation of Example 4; Figure 23C illustrates the LC-MS / MS detection of DP2 species from an oligosaccharide preparation of Example 4. Figure 24A illustrates the LC-MS / MS detection of the anhydrous-DP2 species of an oligosaccharide preparation of Example 7; Figure 24B illustrates the LC-MS / MS detection of the anhydrous-DP1 species from an oligosaccharide preparation of Example 7; Figure 24C illustrates the LC-MS / MS detection of DP2 species from an oligosaccharide preparation of Example 7. Figure 25A illustrates the detection of the GC-MS spectrum of the DP1, anhydrous-DP1 and DP2 fractions of an oligosaccharide preparation of Example 1; Figure 25B illustrates an enlargement of the DP2 and anhydrous-DP2 fractions as shown in Figure 25A. Figure 26A illustrates the detection of the GC-MS spectrum of the DP1, anhydrous-DP1 and DP2 fractions of an oligosaccharide preparation of Example 3; Figure 26B illustrates an enlargement of the DP2 and anhydrous-DP2 fractions as shown in Figure 26A. Figure 27A illustrates the detection of the GC-MS spectrum of the DP1, anhydrous-DP1 and DP2 fractions of an oligosaccharide preparation of Example 4; Figure 27B illustrates an enlargement of the DP2 and anhydrous-DP2 fractions as shown in Figure 27A. Figure 28A illustrates the detection of the GC-MS spectrum of the DP1, anhydrous-DP1 and DP2 fractions of an oligosaccharide preparation of Example 7; Figure 28B illustrates an enlargement of the DP2 and anhydrous-DP2 fractions as shown in Figure 28A. Figure 29 illustrates the effect of reaction temperature, water content and reaction time on the content of oligosaccharides containing DP2 anhydrous subunits in oligosaccharide preparations, compared to an oligosaccharide preparation according to the Example 2. Figure 30 illustrates MALDI-MS spectra comparing the oligosaccharide preparation of Example 9 at different laser energies. DETAILED DESCRIPTION OF THE INVENTION The following description and examples illustrate embodiments of the present description in detail. It is to be understood that this present description is not limited to the particular embodiments described herein and as such may vary. Those skilled in the art will recognize that there are numerous variations and modifications to this description, which are within its scope. All terms are intended to be understood as they would be understood by one skilled in the art. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as is commonly understood by a person skilled in the art to which this description pertains. The section headings used herein are for organizational purposes only and are not to be construed as limiting the subject matter described. Although various features of the present disclosure may be described in the context of a single embodiment, the features may also be provided separately or in any suitable combination. Rather, while the present disclosure can be described herein in the context of separate embodiments for clarity, the present disclosure can also be implemented in a single embodiment. The following definitions supplement those in the art and refer to the current application and should not be imputed to any related or unrelated case, for example, to any patent or common property application. Although any methods and materials similar or equivalent to those described herein can be used in practice to test the present disclosure, preferred materials and methods are described herein. Accordingly, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting. L Definitions As used herein, the term "administer" includes providing an animal with a synthetic oligosaccharide preparation, nutritional composition, liquid, or animal feed composition described herein, so that the animal can ingest the oligosaccharide preparation. synthetics, nutritional composition, liquid or animal feed composition. In these embodiments, the animal ingests a portion of the synthetic oligosaccharide preparation, nutritional composition, or animal feed composition. In some embodiments, the animal ingests a portion of the synthetic oligosaccharide preparation, nutritional composition, liquid, or animal feed composition in every 24-hour period or every other 24-hour period for at least 7 days, 14 days, 21 days, 30 days, 45 days, 60 days, 75 days, 90 days or 120 days. In some embodiments, the oligosaccharide preparation can be dissolved in water or other liquid, and the animal ingests a portion of the oligosaccharide preparation by drinking the liquid. In certain embodiments, the oligosaccharide is provided to the animal through its drinking water. In certain embodiments, the oligosaccharide preparation, nutritional composition, liquid or animal feed composition is consumed ad libitum. As used herein, the term "inclusion level" or dose refers to the concentration of an oligosaccharide preparation in a nutritional composition, liquid, diet, or animal feed composition provided to the animal. In some embodiments, the inclusion level is measured as the mass concentration of the oligosaccharide preparation in the final nutritional composition, liquid, diet, or animal feed. For example, the level of inclusion can be measured in units of parts per million (ppm) of the oligosaccharide on a basis of weight of dry solids times the total weight of the final nutritional composition, liquid, diet or animal feed. In certain embodiments, the mass of dry solids of the oligosaccharide preparation is measured as the mass of dry basis of DP1+ species. In other embodiments, the mass of dry solids of the oligosaccharide preparation is measured as the mass of dry basis of DP2+ species. As used herein, the term "specific dose" refers to the amount of an oligosaccharide preparation consumed by an animal per unit of time and relative to its body mass. In some embodiments, the specific dose may be measured in units of mg of oligosaccharide preparation (on a dry solid basis) per kg of animal body weight per day (ie, mg / kg / day). As used herein, the term "anhydrous subunit" refers to a thermal dehydration product of a monosaccharide (or monosaccharide subunit) or sugar caramelization product. For example, an "anhydrous subunit" can be an anhydromonosaccharide such as anhydroglucose. As another example, an "anhydrous subunit" can be linked to one or more regular or anhydro-monosaccharide subunits via glycosidic bonding. As used herein, the term "anhydrous DPn oligosaccharide," an anhydrous DPn species" or an "oligosaccharide-containing DPn anhydrous subunit" refers to an oligosaccharide having a degree of polymerization of n and comprising one or more anhydrous subunits. As such, an anhydroglucose is an oligosaccharide containing anhydrous DP1 subunits and a celotriosan is an oligosaccharide containing anhydrous DP3 subunits. As used herein, the term "feed conversion ratio (FCR)" refers to the ratio of feed mass input (eg, consumed by the animal) to animal production, where animal production is the target animal product. For example, animal production for dairy animals is milk, while animal production for animals raised for meat is body mass. The term "oligosaccharide" refers to a monosaccharide or a compound containing two or more monosaccharide subunits linked by glycosidic bonds. As such, an oligosaccharide includes a regular monosaccharide; an anhydro-monosaccharide; or a compound containing two or more monosaccharide subunits, wherein one or more monosaccharide subunits are optionally and independently replaced by one or more anhydrous subunits. An oligosaccharide may be functionalized. As used herein, the term "oligosaccharide" encompasses all species of the oligosaccharide, wherein each of the monosaccharide subunits in the oligosaccharide is independently and optionally functionalized and / or replaced with its corresponding anhydrous monosaccharide subunit. As used herein, the term "oligosaccharide preparation" refers to a preparation comprising at least one oligosaccharide. As used herein, the term "glyco-oligosaccharide" refers to glucose or a compound containing two or more glucose monosaccharide subunits linked by glycosidic bonds. As such, a glyco-oligosaccharide includes a glucose; an anhydroglucose; or a compound containing two or more glucose monosaccharide subunits linked by glycosidic bonds, wherein one or more of the glucose monosaccharide subunits are optionally and independently replaced with an anhydroglucose subunit. As used herein, the term "galacto-oligosaccharide" refers to a galactose or a compound containing two or more monosaccharide subunits of galactose linked by glycosidic bonds. As such, a galacto-oligosaccharide includes a galactose; an anhydro-galactose or a compound containing two or more galactose monosaccharide subunits linked by glycosidic bonds, wherein one or more of the galactose monosaccharide subunits are each optionally and independently replaced by an anhydro-galactose subunit. As used herein, the term "glucogalacto-oligosaccharide preparation" refers to a composition that is produced from a complete or incomplete sugar condensation reaction of glucose and galactose. Accordingly, in some embodiments, a glucogalactose-oligosaccharide preparation comprises glucooligosaccharides, galacto-oligosaccharides, compounds containing one or more glucose monosaccharide subunits and one or more galactose monosaccharide subunits linked by glycosidic bonds, or a combination. thereof. In some embodiments, a gluco-galactose-oligosaccharide preparation comprises gluco-oligosaccharides and compounds containing one or more glucose monosaccharide subunits and one or more galactose monosaccharide subunits linked by glycosidic bonds. In some embodiments, a gluco-galactose-oligosaccharide preparation comprises galacto-oligosaccharides and compounds containing one or more glucose monosaccharide subunits and one or more galactose monosaccharide subunits linked by glycosidic bonds. In some embodiments, a glucogalactose-oligosaccharide preparation comprises compounds containing one or more glucose monosaccharide subunits and one or more galactose monosaccharide subunits linked by glycosidic bonds. As used herein, the terms "monosaccharide unit" and "monosaccharide subunit" are used interchangeably. A "monosaccharide subunit" refers to a monosaccharide monomer in an oligosaccharide. For an oligosaccharide having a degree of polymerization of 1, the oligosaccharide can be referred to as a monosaccharide or monosaccharide subunit. For an oligosaccharide having a degree of polymerization of 2 or higher, its monosaccharide subunits are linked by glycosidic bonds. As used herein, the term "regular monosaccharide" refers to a monosaccharide that does not contain an anhydrous subunit. The term "regular disaccharide" refers to a disaccharide that does not contain an anhydrous subunit. Accordingly, the term "regular subunit" refers to a subunit that is not an anhydrous subunit. The term "relative abundance" or "abundance" as used herein refers to the abundance of a species in terms of how common or rare the species is. For example, a DP1 fraction comprising 10% oligosaccharides containing anhydrous subunits by relative abundance may refer to a plurality of DP1 oligosaccharides, wherein 10% of the DP1 oligosaccharides are anhydrous monosaccharides. The relative abundance, for example, for a given oligosaccharide DP fraction, can be determined by suitable analytical instruments, for example, mass spectrometry and liquid chromatography such as LC-MS / MS, GC-MS, HPLC-MS and MALDI. -MS. In some embodiments, the relative abundance is determined by integrating the area under the peaks of the chromatographs (eg, LC-MS / MS, GC-MS, and HPLC-MS) that correspond to the fractions of interest. In some modalities, the relative abundance is determined by the peak intensities (eg MALDI-MS). In some embodiments, the relative abundance is determined by a combination of analytical methods, such as a weight determination after liquid chromatography separation. As used herein, the singular forms "one," "an," "the," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "an agent" includes a plurality of such agents, and reference to "the oligosaccharide" includes reference to one or more oligosaccharides (or a plurality of oligosaccharides) and known equivalents thereof. by those skilled in the art, and so on. When ranges are used herein for physical properties, such as molecular weight, or chemical properties, such as chemical formulas, it is intended to include all combinations and sub-combinations of specific ranges and modalities therein. The term "approximately" when referring to a number or numerical range means that the number or numerical range referred to is an approximation within experimental variability (or within statistical experimental error), and therefore the number or number range, in some cases, will vary between 1% and 15% of the indicated number or number range. In some embodiments, the term "about" means 15%, 10%, 9%, 8%, 7%, 6%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, or 0.05% of a given value or interval. The term "comprising" (and related terms such as "comprising" or "comprising" or "having" or "including") is intended to include, but is not necessarily limited to, things so described. IL Applications of the Methods Oligosaccharide preparations are used as additives in nutritional compositions such as complete animal feed. The addition of these oligosaccharide preparations improves the health and performance (weight, growth rate, feed conversion efficiency) of animals such as poultry (broilers, layers, broiler breeders, turkeys) and pigs ( farm pigs, breeding / finishing pigs, sows, etc., and other species). The impact of oligosaccharide preparation on animal health and performance depends on the chemical and physicochemical properties of the oligosaccharides. In particular, the chemical composition of the oligosaccharide preparation may affect how it is used by the animal's microflora, particularly the gut microbiome. The animal's microflora, and in particular the gut microbiome, in turn affects the health and performance of the animal as a whole. These effects include, for example, physiological and morphological effects on the digestive tract, activation of the immune system, stimulation of mucus production, improvement of intestinal barrier function, improvement in the release and absorption of nutrients, modulation of the abundance of the various members of the intestinal microflora (eg, suppression of pathogenic species, increase of beneficial commensal species); and modulation of biochemical species produced by the intestinal microflora. Accordingly, oligosaccharide preparations can be added to nutritional compositions such as animal feed to act as prebiotics. Provided herein is the method of producing oligosaccharide preparations suitable for use as an additive in nutritional compositions. Oligosaccharide preparations may also be produced by other means, including enzymatic hydrolysis or acid hydrolysis of plant fiber, extraction of glycans and glycopeptides from bacterial and yeast cell walls, enzymatic condensation of saccharides, and fermentation by recombinant or wild-type microorganisms. Due to the respective structural complexities of both nutritional compositions and oligosaccharide preparations, a simple, selective and sensitive technique is lacking to analyze the presence and concentration of oligosaccharide preparations within feed material. Nutritional compositions comprise a large number and diversity of carbohydrate structures (eg, starch, plant fibers, and pectins). Therefore, it is particularly difficult to distinguish small amounts of oligosaccharide-based feed additives from the vast sea of ​​other carbohydrates present as the basis of the nutritional composition. As such, there is a need for an analytical method with the required sensitivity and selectivity to distinguish oligosaccharide feed additives from natural oligomers. It is of commercial utility to evaluate the presence and / or concentration of food additives. This test may be performed for quality control purposes, to determine if the additive was consistently mixed with the base nutritional composition to provide a final nutritional composition comprising the additive at the desired dosage or level of inclusion. In certain embodiments, the manufacturing process may include a step of accepting or rejecting a quantity (for example, a batch or batch) of the final feed composition based on determining that the additive was included within a range of a predetermined value. . These oligosaccharide preparations comprise a variety of glycosidic linkages between the various monomers in the oligosaccharide preparation. In certain embodiments, the relative abundances of glycosidic bonds, eg, α-(1,4) bonds, readily hydrolyzed by the animal's digestive acids and upper digestive enzymes, are low. As such, the oligosaccharides survive primary digestion by the animal and proceed through the digestive tract to the lower digestive tract where they interact with the gut microbiome. In some embodiments, the relative abundances of glycosidic bonds commonly found in plant fibers and pectins are low as well. In some embodiments, oligosaccharide preparations comprise linkages that occur only in low relative abundance in base carbohydrates (ie, background carbohydrates) in the nutritional composition. In certain embodiments, the oligosaccharide preparations comprise oligosaccharides that contain anhydrous subunits. In certain embodiments, the oligosaccharide preparations comprise oligosaccharides containing chemically synthesized anhydrous subunits. Despite the need to detect and / or quantify the relative abundance of oligosaccharide preparations in nutritional compositions, existing analytical methods for quantifying various glycosidic linkages in complex carbohydrates may lack sensitivity. Certain existing analytical methods have a minimum threshold for resolving glycosidic bonds at a multi-percent level. However, commercially relevant inclusion levels of feed additives are usually in the range of 1 to 5,000 ppm, 10 to 1,000 ppm, 10 to 500 ppm, or 50 to 500 ppm. Thus, glycosidic bonds in feed additives are not detectable by some of the existing methods. Surprisingly, we have found that oligosaccharide preparations can be analyzed and quantified in a complex nutritional composition such as whole animal feed as provided herein. IIL Preparation of Oligosaccharides Oligosaccharides by Manufacturing Method Oligosaccharide preparations suitable for use in nutritional compositions are provided herein. In some embodiments, oligosaccharide preparations, as provided herein, may comprise monosaccharides, oligosaccharides, polysaccharides, or any combination thereof, wherein one or more monosaccharide subunits in any of the monosaccharide, oligosaccharide, or polysaccharide may be independently functionalized. . In some embodiments, oligosaccharide preparations comprise oligosaccharides produced by hydrolysis or pyrolysis of polysaccharides such as cellulose and starch, by condensation or polymerization of monosaccharides or oligosaccharides, by enzymatic hydrolysis or acid hydrolysis of polysaccharides such as plant fiber, by extraction of glycans, and bacterial and yeast cell wall glycopeptides, by enzymatic condensation of saccharides, by fermentation by recombinant or wild-type microorganisms, or by any combination thereof. In some embodiments, the oligosaccharide preparations can comprise any of the oligosaccharides known in the art. In some embodiments, the oligosaccharide preparations are produced chemically, naturally, or enzymatically. In one aspect, a disclosed oligosaccharide preparation suitable for the methods described herein is a synthetic oligosaccharide preparation. In some embodiments, a synthetic oligosaccharide preparation refers to a plurality of oligosaccharides produced by a process that does not require living organisms. In some embodiments, a synthetic oligosaccharide preparation refers to a plurality of oligosaccharides produced by a process that does not require enzymes. In some embodiments, a synthetic oligosaccharide preparation refers to a plurality of oligosaccharides produced by a chemical process. In certain embodiments, a preparation of cjccnnii 7f\7iw synthetic oligosaccharides refers to a plurality of oligosaccharides produced by the condensation of sugars. Degree of distribution of polymerization (DP) In some embodiments, an oligosaccharide preparation described herein comprises at least n oligosaccharide fractions, each having a different degree of polymerization selected from 1 to n (fractions DP1 to DPn). In some embodiments, the oligosaccharide preparation comprises n oligosaccharide fractions having each fraction having a different degree of polymerization selected from 1 to n (fractions DP1 to DPn). In some embodiments, the DP1 fraction comprises one or more monosaccharides and / or one or more anhydrous monosaccharides. As another example, in some embodiments, the DP1 fraction comprises glucose, galactose, fructose, 1,6-anhydro-p-D-glucofuranose, 1,6-anhydro-p-D-glucopyranose, or any combination thereof. For example, in some embodiments, the DP2 fraction comprises one or more regular disaccharides and one or more disaccharides containing anhydrous subunits. In some embodiments, the DP2 fraction comprises lactose. In some embodiments, n is at least 2, at least 3, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 11, at least 12, at least 13, at least 14, at least 15, at least 16, at least 17, at least 18, at least 19, at least 20, at least 21, at least 22, at least 23, at least 24, at least 25, at least 26, at least 27, at least 28, at least 29, at least 30, at least 31, at least 32, at least 33, at least 34, at least 35, at least 36, at least 37, at least 38, at least 39, at least 40, at least 41,at least 42, at least 43, at least 44, at least 45, at least 46, at least 47, at least 48,at least 49, at least 50, at least 51, at least 52, at least 53, at least 54, at least 55,at least 56, at least 57, at least 58, at least 59, at least 60, at least 61, at least 62,at least 63, at least 64, at least 65, at least 66, at least 67, at least 68, at least 69, at least 70, at least 71, at least 72, at least 73, at least 74, at least 75, at least 76, at least 77, at least 78, at least 79, at least 80, at least 81, at least 82, at least 83, at least 84, at least 85, at least 86, at least 87, at least 88, at least 89, at least 90, at least 91, at least 92, at least 93, at least 94, at least 95, at least 96, at least 97, at least 98, at least 99, or at least 100. In some embodiments, n is 2, 3, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21,22, 23, 24, 25, 26, 27, 28, 29, 30, 31,32, 33, 34, 35, 36, 37, 38, 39, 40, 41,42, 43, 44, 45, 46, 47, 48, 49, 50, 51,52, 53, 54, 55, 56,57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71,72, 73, 74, 75, 76, 77, 78, 79, 80, 81,82, 83, 84, 85, 86, 87, 88, 89, 90, 91,92, 93, 94, 95, 96, 97, 98, 99, or 100. In some embodiments, n is less than 10, less than 11, under 12, under 13, under 14, under 15, under 16, under 17, under 18, under 19, under 20, under 21, under 22, under 23, under 24, less than 25, less than 26, less than 27, less than 28, less than 29, less than 30, less than 31, less than 32, less than 33, less than 34, less than 35, less than 36, less than 37, less than 38, less than 39, less than 40, less than 41, less than 42, less than 43, less than 44, less than 45, less than 46, less than 47, less than 48, less than 49, less than 50, less than 51, less than 52, less than 53, less than 54, less than 55, less than 56, less than 57, less than 58, less than 59, less than 60, less than 61, less than 62, less than 63, less than 64, less than 65, less than 66, less than 67, less than 68, less than 69, less than 70, less than 71, less than 72, less than 73, less than 74, less than less than 75, less than 76, less than 77, less than 78, less than 79, less than 80, less than 81, less than 82, less than 83, less than 84, less than 85, less than 86, less than 87, less than 88, less than 89, less than 90, less than 91, less than 92, less than 93, less than 94, less than 95, less than 96, less than 97, less than 98, less than 99 or less than 100. In some modalities, n is from 2 to 100, from 5 to 90, from 10 to 90, from 10 to 80, from 10 to 70, from 10 to 60, from 10 to 50, from 10 to 40, from 10 to 30, from 15 to 60, from 15 to 50, from 15 to 45, from 15 to 40, from 15 to 35 or from 15 to 30. A distribution of the degree of polymerization of the oligosaccharide preparation can be determined by any suitable analytical method and instrumentation, including, but not limited to, end group method, osmotic pressure (osmometry), ultracentrifugation, viscosity measurements, Light, Size Exclusion Chromatography (SEC), SEC-MALLS, Field Flow Fractionation (FFF), Asymmetric Flow Field (A4F) Flow Fractionation, High Performance Liquid Chromatography (HPLC), and Mass Spectrometry (MS) ). For example, the degree of polymerization distribution can be determined and / or detected by mass spectrometry, such as matrix-assisted laser desorption / ionization (MALDI)-MS, liquid chromatography (LC)-MS, or gas chromatography (GC). -M. For another example, the degree of polymerization distribution can be determined and / or detected by SEC, such as gel permeation chromatography (GPC). As yet another example, the degree of polymerization distribution can be determined and / or detected by HPLC, FFF or A4F. In some embodiments, the degree of polymerization distribution is determined and / or detected by MALDI-MS. In some embodiments, the degree of polymerization distribution is determined and / or detected by GC-MS or LC-MS. In some embodiments, the degree of polymerization distribution is determined and / or detected by SEC. In some embodiments, the degree of polymerization distribution is determined and / or detected by HPLC. In some embodiments, the degree of polymerization distribution is determined and / or detected by a combination of analytical instruments such as MALDI-MS and SEC. In some embodiments, the degree of polymerization of the oligosaccharide preparation can be determined based on its molecular weight and molecular weight distribution. For example, Figure 2 shows a MALDI-MS spectrum illustrating the degrees of polymerization of various fractions and the presence of oligosaccharides containing anhydrous subunits (the -18 g / mol MW shift peaks) in all fractions. observed. In some embodiments, the relative abundance of oligosaccharides in a majority of the fractions decreases monotonically with their degree of polymerization. In some embodiments, the relative abundance of oligosaccharides of less than 6, less than 5, less than 4, less than 3, or less than 2 fractions of the oligosaccharide preparation does not decrease monotonically with its degree of polymerization. In some embodiments, the relative abundance of oligosaccharides in at least 5, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, or at least 50 fractions of DP decreases monotonically with its degree of polymerization. In some embodiments, the relative abundance of oligosaccharides in at least 5, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, or at least 50 fractions of consecutive PD decreases monotonically with its degree of polymerization. In some embodiments, the relative abundance of oligosaccharides in at least 5, at least 10, at least 20, or at least 30 DP moieties decreases monotonically with their degree of polymerization. In some embodiments, the relative abundance of oligosaccharides in at least 5, at least 10, at least 20, or at least 30 consecutive PD fractions decreases monotonically with their degree of polymerization. In some embodiments, the relative abundance of oligosaccharides in each of the n fractions decreases monotonically with their degree of polymerization. For example, Figure 10 provides an example of a PD distribution where the relative abundance of oligosaccharides in each of the n fractions monotonically decreases with their PD. For example, in some embodiments, only the relative abundance of oligosaccharides in the DP3 fraction does not monotonically decrease with its degree of polymerization, that is, the relative abundance of oligosaccharides in the DP3 fraction is less than the relative abundance of oligosaccharides in the DP3 fraction. DP4 fraction. In some embodiments, the relative abundance of oligosaccharides in the DP2 fraction is less than the relative abundance of oligosaccharides in the DP3 fraction. In some embodiments, an oligosaccharide preparation described herein has a DP1 fraction content of from about 1% to about 50%, from about 1% to about 40%, from about 1% to about 35%, from about 1% to about 30%, from about 1% to about 25%, from about 1% to about 20%, from about 1% to about 15%, from about 5% to about 50%, from about 5% to about 40%, from about 5% to about 35%, from about 5% to about 30%, from about 5% to about 25%, from about 5% to about 20%, from approximately 5% to approximately 15%, from approximately 10% to approximately 50%, from approximately 10% to approximately 40%, from approximately 10% to approximately 35%, from approximately 10% to approximately 30%, from approximately 10% to about 25%, from about 10% to about 20%, or from about 10% to about 15% by weight or relative abundance. In some modalities, the The oligosaccharide preparation has a content of DP1 fractions of from about 10% to about 35%, from about 10% to about 20%, or from about 10% to about 15% by weight or by relative abundance. In some embodiments, the content of the DP1 fraction is determined by mass spectrometry. In some embodiments, the content of the DP1 fraction is determined by HPLC. In some embodiments, the content of the DP1 fraction is determined by LC-MS / MS or GCMS. In some embodiments, an oligosaccharide preparation described herein has a content of DP2 fractions of from about 1% to about 35%, from about 1% to about 30%, from about 1% to about 25%, from about 1% to about 20%, from about 1% to about 15%, from about 1% to about 10%, from about 5% to about 30%, from about 5% to about 25%, from about 5% to about 20%, from about 5% to about 15%, or from about 5% to about 10% by weight or by relative abundance. In some embodiments, the oligosaccharide preparation has a content of DP2 fractions of from about 5% to about 25%, from about 5% to about 20%, from about 5% to about 15%, or from about 5% to about 10%. % by weight or by relative abundance. In some embodiments, the content of the DP2 fraction is determined by mass spectrometry. In some embodiments, the content of the DP2 fraction is determined by HPLC. In some embodiments, the content of the DP2 fraction is determined by LC-MS / MS or GC-MS. In some embodiments, an oligosaccharide preparation described herein has a content of DP3 fractions of from about 1% to about 30%, from about 1% to about 25%, from about 1% to about 20%, from about 1% to about 15%, from about 1% to about 10%, from about 5% to about 30%, from about 5% to about 25%, from about 5% to about 20%, from about 5% to about 15%, or from about 5% to about 10% by weight or by relative abundance. In some embodiments, the oligosaccharide preparation has a content of DP3 fractions of from about 1% to about 15%, from about 1% to about 10%, from about 5% to about 15%, or from about 5% to about 10%. % by weight or by relative abundance. In some embodiments, the content of the DP3 fraction is determined by MALDI-MS. In some embodiments, the content of the DP3 fraction is determined by HPLC. In some embodiments, the content of the DP3 fraction is determined by LC-MS / MS or GC-MS. In some embodiments, an oligosaccharide preparation described herein has a content of DP4 fractions of from about 0.1% to about 20%, from about 0.1% to about 15%, from about 0.1% to about 10%, from about 0.1% to about 5%, from about 1% to about 20%, from about 1% to about 15%, from about 1% to about 10%, or from about 1% to about 5% by weight or relative abundance. In some embodiments, the oligosaccharide preparation has a content of DP4 fractions of from about 1% to about 15%, from about 1% to about 10%, or from about 1% to about 5% by weight or relative abundance. In some embodiments, an oligosaccharide preparation described herein has a content of DP5 fractions of from about 0.1% to about 15%, from about 0.1% to about 10%, from about 0.1% to about 5%, from about 1% to about 15%, from about 1% to about 10%, or from about 1% to about 5% by weight or relative abundance. In some embodiments, the oligosaccharide preparation has a content of DP5 fractions of from about 1% to about 10% or from about 1% to about 5% by weight or relative abundance. In some embodiments, the DP4 content and / or DP5 fraction is determined by MALDI-MS. In some embodiments, the DP4 content and / or DP5 fraction is determined by HPLC. In some embodiments, the DP4 content and / or DP5 fraction is determined by LC-MS / MS or GCMS. In some embodiments, the ratio of DP2 fraction to DP1 fraction in the oligosaccharide preparation is from about 0.01 to about 0.8, from about 0.02 to about 0.7, from about 0.02 to about 0.6, from about 0.02 to about 0.5, from about 0.02 to about 0.4, from about 0.02 to about 0.3, from about 0.02 to about 0.2, from about 0.1 to about 0.6, about 0.1 to about 0.5, about 0.1 to about 0.4, or about 0.1 to about 0.3 by weight or relative abundance. In some embodiments, the ratio of DP2 fraction to DP1 fraction in the oligosaccharide preparation is from about 0.02 to about 0.4 by weight or relative abundance. In some embodiments, the ratio of DP3 fraction to DP2 fraction in the oligosaccharide preparation approximately approximately approximately 0.01 0.5, 0.01 of is about about 0.6, about 0.01 about 0.3, or 0.01 of to about 0.7, from about about about 0.01 0.4, 0.01 of about 0.2 by its weight or relative abundance. In some embodiments, the ratio of DP3 fractions to DP2 fractions in the oligosaccharide preparation is from about 0.01 to about 0.3 by weight or relative abundance. In some embodiments, the aggregate content of DP1 and DP2 fractions in the oligosaccharide preparation is less than 70%, less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, or less than 10% by weight or by relative abundance. In some embodiments, the aggregate content of DP1 and DP2 fractions in the oligosaccharide preparation is less than 50%, less than 30%, or less than 10% by weight or relative abundance. In some embodiments, an oligosaccharide preparation described herein has an average DP value within a range of from 2 to 10. In some embodiments, the oligosaccharide preparation has an average DP value of from about 2 to about 8, from about 2 to about 5, or about 2 to about 4. In some embodiments, the oligosaccharide preparation has an average DP value of about 3.5. The mean value of DP can be determined by SEC or by elemental analysis. Anhydrous Subunits Level In some embodiments, an oligosaccharide preparation described herein comprises one or more anhydrous subunits, ie, the oligosaccharide preparation comprises one or more oligosaccharides containing anhydrous subunits. In some embodiments, each fraction n of oligosaccharides in an oligosaccharide preparation described herein independently comprises a level of anhydrous subunits. For example, in some embodiments, the DP1 fraction comprises approximately 10% anhydrous subunit-containing oligosaccharides by relative abundance, and the DP2 fraction comprises approximately 15% anhydrous subunit-containing oligosaccharides by relative abundance. For another example, in some embodiments, the DP1, DP2, and DP3 fractions comprise about 5%, about 10%, and about 2% anhydrous subunit-containing oligosaccharides by relative abundance, respectively. In some embodiments, two or more oligosaccharide fractions comprise similar levels of oligosaccharides containing anhydrous subunits. For example, in some embodiments, the DP1 and DP3 fractions each comprise about 5% oligosaccharide containing anhydrous subunits by relative abundance. In some embodiments, an oligosaccharide preparation described herein does not comprise any anhydrous subunits, ie, the oligosaccharide preparation does not comprise oligosaccharides containing anhydrous subunits. In some embodiments, each 1 to n fraction in an oligosaccharide preparation described herein independently comprises from about 0.1% to 15% oligosaccharides containing anhydrous subunits by relative abundance as measured by mass spectrometry, LC-MS / MS, or GC-MS. In some embodiments, each 1 to n fraction in the oligosaccharide preparation independently comprises about 0.5% to 15% oligosaccharides containing anhydrous subunits by relative abundance as measured by mass spectrometry, LC-MS / MS, or GC-MS. In some embodiments, LC-MS / MS is used to determine the relative abundance of oligosaccharides in the DP1, DP2, and / or DP3 fractions. In some embodiments, the presence, species type, and / or level of anhydrous subunits can be determined and / or detected by any suitable analytical method, such as nuclear magnetic resonance (NMR) spectroscopy, mass spectrometry, HPLC, FFF. , A4F or any combination thereof. In some embodiments, the presence and level of anhydrous subunit-containing oligosaccharides are determined and / or detected by MALDI-MS, as illustrated by the -18 g / mol MW offset peaks in Figure 2. In some embodiments, In some embodiments, the presence and type of anhydrous subunit species are determined and / or detected by NMR, as illustrated by Example 11, Figure 3 and Figure 4. In some embodiments, the presence, type of species, and / or the level of anhydrous subunits or oligosaccharides containing anhydrous subunits are determined and / or detected, at least in part, by mass spectrometry such as MALDI-MS. In some embodiments, the presence, species type, and / or level of anhydrous subunits or anhydrous subunit-containing oligosaccharides is determined and / or detected, at least in part, by NMR. In some embodiments, the presence, species type, and / or level of anhydrous subunits or anhydrous subunit-containing oligosaccharides is determined and / or detected, at least in part, by HPLC. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by MALDI-MS. In some embodiments, the relative abundance of oligosaccharide-containing anhydrous subunits is determined by LC-MS / MS, as illustrated in Figures 21A-21C, 22A-22C, 23A-23C, and 24A-24C. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by GC-MS, as illustrated in Figures 25A25B, 26A-26B, 27A-27B, and 28A-28B. In some embodiments, GC-MS or LC-MS / MS is used to determine the relative abundance of oligosaccharides in the DP1, DP2, and / or DP3 fractions. In some embodiments, MALDI-MS is used to determine the relative abundance of oligosaccharides in the DP4 fraction or larger DP fraction. In some embodiments, the relative abundance of a given fraction is determined by integrating the area under the LC-MS / MS chromatogram peaks designated as corresponding to that fraction. In some embodiments, the relative abundance of a given fraction is determined by integrating the area under the GC-MS chromatogram peaks designated as corresponding to that fraction. In some embodiments, at least a fraction of an oligosaccharide preparation described herein comprises less than 80%, less than 70%, less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, less than 19%, less than 18%, less than 17%, less than 16%, less than 15%, less than 14%, less than 13%, less than 12%, less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, at least a fraction of the oligosaccharide preparation described herein comprises less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, or less than 2% oligosaccharides containing anhydrous subunits by relative abundance. In other embodiments, at least a fraction of an oligosaccharide preparation described herein comprises greater than 0.5%, greater than 0.8%, greater than 1%, greater than 2%, greater than 3%, greater than 4%, greater than 5%, more than 6%, more than 7%, more than 8%, more than 9%, more than 10%, more than 11%, more than 12%, more than 13%, more than 14%, more than 15%, more than 16%, more than 17%, more than 18%, more than 19%, more than 20%, more than 30%, more than 40%, more than 50%, more than 60%, more than 70%, or more than 80% oligosaccharides containing anhydrous subunits by relative abundance. In other embodiments, at least a fraction of an oligosaccharide preparation described herein comprises greater than 20%, greater than 21%, greater than 22%, greater than 23%, greater than 24%, greater than 25%, greater than 26%, greater than 27%, greater than 28%, greater than 29%, or greater than 30% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, at least a fraction (such as DP1, DP2 and / or DP3) of the oligosaccharide preparation comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 1.5%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9% , about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, or about 30% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, at least a fraction (such as DP1, DP2, and / or DP3) of the oligosaccharide preparation comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 2%, about 3%, about 4%, about 5%, about 10 6%, about 7%, about 8%, about 9%, or approximately 10% oligosaccharides containing anhydrous subunits by relative abundance. In some modalities, at least a fraction (such as DP1, DP2, and / or DP3) of the preparation of oligosaccharides comprises from about 0.1% to about 90%, from about 0.5% to about 90%, from about 0.5% to about 80%, from about 0.5% to about 70%, from about 0.5% to about 60%, from about 0.5% to about 50%, about 0.5% to about 40%, about 0.5% to about 30%, about 0.5% to about 20%, about 0.5% to about 10%, about 0.5% to about 9%, from about 0.5% to about 8%, from about 0.5% to about 7%, from about 0.5% to about 6%, from about 0.5% to about 5%, from about 0.5% to about 4%, from about 0.5% to about 3%, about 0.5% to about 2%, about 2% to about 9%, about about 2% to about 8%, about 2% to about 7%, about 2% to about 6%, about 2% to about 5%, about 2% to about 4%, about 2% to about 3%, or about 5% to about 10% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the relative abundance is measured by mass spectrometry, LC-MS / MS, or GC-MS. In some embodiments, each DP1 and DP2 fraction independently comprises from about 0.5% to about 15% anhydrous subunit-containing oligosaccharides by relative abundance as measured by mass spectrometry or by LC-MS / MS or GC-MS. In some embodiments, each fraction of an oligosaccharide preparation described herein comprises less than 80%, less than 70%, less than 60%, less than 50%, less than 40%, less than 30%, less than 20% , less than 19%, less than 18%, less than 17%, less than 16%, less than 15%, less than 14%, less than 13%, less than 12%, less than 11%, less than 10% , less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% of oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, each fraction of the oligosaccharide preparation described herein comprises less than 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, or 2% subunit-containing oligosaccharides. anhydrous by relative abundance. In other embodiments, each fraction of the oligosaccharide preparation described herein comprises more than 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12% , 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 30%, 40%, 50%, 60%, 70%, or 80% oligosaccharides containing anhydrous subunits per relative abundance. In other embodiments, each fraction of an oligosaccharide preparation described herein comprises greater than 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% of oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, each fraction of an oligosaccharide preparation described herein comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9 %, about 1%, about 1.5%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24 %, about 25%, or about 30% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, each fraction of an oligosaccharide preparation described herein comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10% of oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, each fraction of an oligosaccharide preparation described herein comprises from about 0.1% to about 90%, from about 0.1% to about 15%, from about 0.5% to about 90%, from about 0.5% to about 80%, about 0.5% to about 70%, about 0.5% to about 60%, about 0.5% to about 50%, about 0.5% to about 40%, about 0.5% to about 30%, from about 0.5% to about 20%, from about 0.5% to about 10%, from about 0.5% to about 9%, from about 0.5% to about 8%, from about 0.5% to about 7%, from about 0.5% to about 6%, from about 0.5% to about 5%, from about 0.5% to about 4%, from about 0.5% to about 3%, from about 0.5% to about 2%, from about 2% to about 9%, from about 1% to about 10%, about 2% to about 8%, about 2% to about 7%, about 2% to about 6%, about 2% to about 5%, about 2% to about 4%, from about 2% to about 3%, or from about 5% to about 10% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, an oligosaccharide preparation described herein comprises less than 80%, less than 70%, less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, less than 19%, less than 18%, less than 17%, less than 16%, less than 15%, less than 14%, less than 13%, less than 12%, less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% of oligosaccharides containing anhydrous subunits per relative abundance. In some embodiments, the oligosaccharide preparation comprises less than 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% anhydrous subunit-containing oligosaccharides by relative abundance. . In other embodiments, the oligosaccharide preparation comprises greater than 0.5%, greater than 0.8%, greater than 1%, greater than 2%, greater than 3%, greater than 4%, greater than 5%, greater than 6%, greater than 7%, more than 8%, more than 9%, more than 10%, more than 11%, more than 12%, more than 13%, more than 14%, more than 15%, more than 16%, more than 17%, more than 18%, more than 19%, more than 20%, more than 30%, more than 40%, more than 50%, more than 60%, more than 70%, or more than 80% of Oligosaccharides containing anhydrous subunits by relative abundance. In other embodiments, the oligosaccharide preparation comprises greater than 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% oligosaccharides containing anhydrous subunits per relative abundance. In some embodiments, the oligosaccharide preparation comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14% , about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, or about 30% of Oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the oligosaccharide preparation comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 1.5%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10% anhydrous subunit-containing oligosaccharides by relative abundance. In some embodiments, the oligosaccharide preparation comprises of about 0.1% to about 90%, about 0.1% to about 15%, about 0.5% to about 90%, about 0.5% to about 80%, about 0.5% to about 70%, about 0.5% to about 60%, from approximately 0.5% to approximately 50%, from approximately 0.5% to approximately 40%, from approximately 0.5% to approximately 30%, from approximately 0.5% to approximately 20%, from approximately 0.5% to approximately 10%, from approximately 0.5% to about 9%, about 0.5% to about 8%, about 0.5% to about 7%, about 0.5% to about 6%, about 0.5% to about 5%, about 0.5% to about 4 %, from about 0.5% to about 3%, from about 0.5% to about 2%, from about 2% to about 9%, from about 2% to about 8%, from about 2% to about 7%, about 2% to about 6%, from about 2% to about 5%, from about 2% to about 4%, from about 2% to about 3%, or from about 5% to about 10% of oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP1 fraction of an oligosaccharide preparation described herein comprises less than 30%, less than 20%, less than 19%, less than 18%, less than 17%, less than 16%, less than 15%, less than 14%, less than 13%, less than 12%, less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP1 fraction of an oligosaccharide preparation described herein comprises greater than 0.1%, greater than 0.5%, greater than 0.8%, greater than 1%, greater than 1.5%, greater than 2%, greater than 3%, more than 4%, more than 5%, more than 6%, more than 7%, more than 8%, more than 9%, more than 10%, more than 11%, more than 12%, more than 13%, greater than 14%, or greater than 15% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP1 fraction of an oligosaccharide preparation described herein comprises about 0.5%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, or about 20% oligosaccharides containing anhydrous subunits by relative abundance. In some modalities, the DP1 fraction of an oligosaccharide preparation described herein comprises from about 0.1% to about 15%, from about 0.1% to about 20%, from about 0.5% to about 20%, from about 0.5% to about 10%, from about 0.5% to approximately 15%, from approximately 1% to approximately 20%, from about 1% to about 15%, about 1% to about 10%, from about 2% to about 14%, from about 3% to about 13%, from about 4% to about 12%, from about 5% to about 11%, from about 5% to about 10%, from about 6% to about 9%, or about 7% to about 8% oligosaccharides containing anhydrous subunits by relative abundance, or any range therebetween. In some embodiments, the DP1 fraction of an oligosaccharide preparation described herein comprises from about 5% to about 10% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by mass spectrometry. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by LC-MS / MS. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by GC-MS. In some embodiments, the DP2 fraction of an oligosaccharide preparation described herein comprises less than 30%, less than 20%, less than 19%, less than 18%, less than 17%, less than 16%, less than 15%, less than 14%, less than 13%, less than 12%, less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP2 fraction of an oligosaccharide preparation described herein comprises greater than 0.1%, greater than 0.5%, greater than 0.8%, greater than 1%, greater than 1.5%, greater than 2%, greater than 3%, more than 4%, more than 5%, more than 6%, more than 7%, more than 8%, more than 9%, more than 10%, more than 11%, more than 12%, more than 13%, greater than 14%, or greater than 15% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP2 fraction of an oligosaccharide preparation described herein comprises about 0.5%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, or about 20% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP2 fraction of an oligosaccharide preparation described herein comprises of about 0.1% to about 15%, about 0.1% to about 20%, about 0.5% to about 20%, about 0.5% to about 10%, about 0.5% to about 15%, about 1% to about 20 of about 1% to about 15%, about 1% to about 10%, about 2% to about 14%, about 3% to about 13%, about 4% to about 12%, about 5% to about 11%, from about 5% to about 10%, from about 6% to about 9%, or from about 7% to about 8% of oligosaccharides containing anhydrous subunits by relative abundance, or any range therebetween. In some embodiments, the DP2 fraction of an oligosaccharide preparation described herein comprises from about 5% to about 10% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by mass spectrometry such as MALDIMS. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by LC-MS / MS. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by GC-MS. In some embodiments, the DP3 fraction of an oligosaccharide preparation described herein comprises less than 30%, less than 20%, less than 19%, less than 18%, less than 17%, less than 16%, less than 15%, less than 14%, less than 13%, less than 12%, less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP3 fraction of an oligosaccharide preparation described herein comprises greater than 0.1%, greater than 0.5%, greater than 0.8%, greater than 1%, greater than 1.5%, greater than 2%, greater than 3%, more than 4%, more than 5%, more than 6%, more than 7%, more than 8%, more than 9%, more than 10%, more than 11%, more than 12%, more than 13%, greater than 14%, or greater than 15% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the DP3 fraction of an oligosaccharide preparation described herein comprises about 0.5%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, or about 20% oligosaccharides containing anhydrous subunits by relative abundance. In some modalities, the DP3 fraction of an oligosaccharide preparation described herein comprises from about 0.1% to about 15%, from about 0.1% to about 20%, from about 0.5% to about 20%, from about 0.5% to about 10%, from about 0.5% to approximately 15%, from approximately 1% to approximately 20%, from about 1% to about 15%, about 1% to about 10%, from about 2% to about 14%, from about 3% to about 13%, from about 4% to about 12%, from about 5% to about 11%, from about 5% to about 10%, from about 6% to about 9%, or about 7% to about 8% oligosaccharides containing anhydrous subunits by relative abundance, or any range therebetween. In some embodiments, the DP3 fraction of an oligosaccharide preparation described herein comprises from about 5% to about 10% oligosaccharides containing anhydrous subunits by relative abundance. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by mass spectrometry such as MALDIMS. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by LC-MS / MS. In some embodiments, the relative abundance of oligosaccharides containing anhydrous subunits is determined by GC-MS. In some embodiments, an oligosaccharide containing anhydrous subunits comprises one or more anhydrous subunits. For example, an oligosaccharide containing DP1 anhydrous subunits comprises an anhydrous subunit. In some embodiments, a DPn anhydrous subunit-containing oligosaccharide may comprise from 1 to n anhydrous subunits. For example, in some embodiments, an oligosaccharide containing DP2 anhydrous subunits comprises one or two anhydrous subunits. In some embodiments, each oligosaccharide in the oligosaccharide preparation independently comprises zero, one, or two anhydrous subunits. In some modalities, more than 99%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35% or 30% of oligosaccharides that contain anhydrous subunits have only one anhydrous subunit. In some embodiments, greater than 99%, 95%, 90%, 85% or 80% of oligosaccharides containing anhydrous subunits have only one anhydrous subunit. In some embodiments, one or more oligosaccharides in the oligosaccharide preparation or in each fraction of the oligosaccharide preparation comprise 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 anhydraulic subunits each linked through a glycosidic bond, wherein the glycosidic bond linking each anhydraulic subunit is chosen independently. In some embodiments, one or more oligosaccharides in the oligosaccharide preparation or in each fraction of the oligosaccharide preparation comprise 1, 2, or 3 anhydrous subunits each linked through a glycosidic bond, wherein the glycosidic bond linking each anhydrous subunit is chosen independently. In some embodiments, greater than 50%, 60%, 70%, 80%, 90%, or 99% of the oligosaccharides in the oligosaccharide preparation or in each fraction comprise 1, 2, or 3 anhydrous subunits each linked by a glycosidic bond, wherein the glycosidic bond linking each anhydrous subunit is chosen independently. In some embodiments, one or more oligosaccharides in the oligosaccharide preparation or in each fraction comprise 1 anhydrous subunit linked through a glycosidic bond. In some embodiments, greater than 50%, greater than 60%, greater than 70%, greater than 80%, greater than 90%, or greater than 99% oligosaccharides in the oligosaccharide preparation or each fraction comprises 1 bound anhydrous subunit through a glycosidic bond. Anhydrous Subunit Species In some embodiments, the oligosaccharide preparation comprises different species of anhydrous subunits. In some embodiments, exemplary anhydrous subunit-containing oligosaccharides are illustrated in Figure 5, Figure 18, and Figure 19. In some embodiments, the oligosaccharide preparation comprises one or more anhydrous subunits that are thermal dehydration products of monosaccharides, ie that is, anhydro-monosaccharide subunits. In some embodiments, the oligosaccharide preparation comprises one or more anhydrous subunits that are products of reversible thermal dehydration of monosaccharides. It is to be understood that an anhydro-monosaccharide (or an anhydromonosaccharide subunit) refers to one or more species of the thermal dehydration products of the monosaccharide. For example, in some embodiments, anhydrous glucose refers to 1,6-anhydro-p-D-glucopyranose (levoglucosan) or 1,6-anhydro-p-D-glucofuranose. In some embodiments, a plurality of anhydro-glucose refers to a plurality of 1,6-anhydro-pD-glucopyranose (levoglucosan), a plurality of 1,6-anhydro-p-D-glucofuranose, a plurality of other thermal dehydration products glucose or any combination thereof. Similarly, in some embodiments, a plurality of anhydrogalactose refers to a plurality of any thermal dehydration products of galactose or any combination thereof. In some embodiments, the oligosaccharide preparation as described herein comprises one or more of anhydro-glucose, anhydro-galactose, anhydro-mannose, anhydroalose, anhydroaltrose, anhydro-gullose, anhydro-indose, anhydro-talose, anhydro- fructose, anhydro-ribose, anhydro-arabinose, anhydro-rhamnose, anhydro-lyxose, anhydro-xylose, or any combination of these subunits. In some embodiments, the oligosaccharide preparation comprises one or more anhydro-glucose, anhydro-galactose, anhydro-mannose, or anhydro-fructose subunits. In some embodiments, an oligosaccharide preparation as described herein comprises one or more of: 1,6-anhydro-3-O-pD-glucopyranosyl-p-D-glucopyranose, 1,6-anhydro-3O-a-D- glucopyranos¡l-p-D-glucopy¡ranose, 1,6-anhydro-2-O-p-D-glucopy¡ranosyl-p-D-glucopy¡ranose, 1,6-anhydro-2-O-a-D-glucopy¡ranosyl-pD-glucopyranose, 1,6- Anhydro-p-D-cellobiose (Celobiosan), 1,6-Anhydro-p-D-Celotriose (Celotriosan), 1,6-Anhydro-p-D-Celotetrase (Celotetraosane), 1,6-Anhydro-p-D-Celopentase (Celopentaosan) and 1, 6-anhydro-p-D-maltose (maltosan). In some embodiments, the oligosaccharide preparation comprises one or more 1,6-anhydro-p-D-glucofuranose subunits. In some embodiments, the oligosaccharide preparation comprises one or more 1,6-anhydro-p-D-glucopyranose (levoglucosan) subunits. For example, Figure 18 illustrates two oligosaccharides containing anhydrous DP1 subunits (levoglucosan and 1,6-anhydro-p-D-glucofuranose) and one oligosaccharide containing anhydrous DP2 subunits (anhydrous cellobiose). The presence and level of an anhydrous subunit species can vary depending on the feed sugars used to make the oligosaccharide. For example, in some embodiments, gluco-oligosaccharides comprise anhydro-glucose subunits, galacto-oligosaccharides comprise anhydro-galactose subunits, and gluco-galactooligosaccharides comprise anhydro-glucose and anhydro-galactose subunits. In some embodiments, the oligosaccharide preparation comprises anhydrous cjccnnii 7f\7iw subunits of 1,6-anhydro-β-D-glucofuranose and 1,6-anhydro^-D-glucopyranose. In some embodiments, at least 0.1%, 1%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 99% of the anhydrous subunits are selected. from a group consisting of 1,6-anhydro^D-glucofuranose and 1,6-anhydro-p-D-glucopyranose. In some embodiments, at least 1%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the anhydrous subunits are 1,6anhydro-β-D -glucofuranose. In some embodiments, at least 1%, 5%, 10%, 20%, 30%, 40%, 50%, or 60% of the anhydrous subunits are 1,6-anhydro^-D-glucopyranose. In some embodiments, the ratio of 1,6-anhydro^-D-glucofuranose to 1,6-anhydroβ-D-glucopyranose is approximately 10:1 to 1:10, 9:1 to 1:10, 8:1 to 1:10, 7:1 to 1:10, 6:1 to 1:10, 5:1 to 1:10, 4:1 to 1:10, 3:1 to 1:10, 2:1 to 1: 10, 10:1 to 1:9, 10:1 to 1:8, 10:1 to 1:7, 10:1 to 1:6, 10:1 to 1:5, 10:1 to 1:4, 10:1 to 1:3, 10:1 to 1:2 or 1:1 to 3:1 in preparation. In some embodiments, the ratio of 1,6-anhydro-p-D-glucofuranose to 1,6-anhydro^-D-glucopyranose is approximately 10:1, 9:1, 8:1, 7:1, 6:1, 5 :1,4:1,3:1,2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:8 , 1:9 or 1:10 in preparation. In some embodiments, the ratio of 1,6-anhydro^-Dglucofuranose to 1,6-anhydro-p-D-glucopyranose is approximately 2:1 in the preparation. In some embodiments, the ratio of 1,6-anhydro-p-D-glucofuranose to 1,6-anhydroβ-D-glucopyranose is approximately 10:1 to 1:10, 9:1 to 1:10, 8:1 to 1 :10, 7:1 to 1:10, 6:1 to 1:10, 5:1 to 1:10, 4:1 to 1:10, 3:1 to 1:10, 2:1 to 1:10 , 10:1 to 1:9, 10:1 to 1:8, 10:1 to 1:7, 10:1 to 1:6, 10:1 to 1:5, 10:1 to 1:4, 10 :1 to 1:3, 10:1 to 1:2 or 1:1 to 3:1 in each fraction. In some embodiments, the ratio of 1,6-anhydro-β-D-glucofuranose to 1,6-anhydro-β-D-glucofuranose is approximately 10:1.9:1, 8:1, 7:1, 6:1, 5:1,4:1,3:1,2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1: 7, 1:8,1:8, 1:9 or 1:10 in each fraction. In some embodiments, the ratio of 1,6-anhydro-β-D-glucofuranose to 1,6-anhydro-β-D-glucofuranose is approximately 2:1 in each fraction. In some modalities, the ratio of 1,6-anhydro-β-D-glucofuranose to 1,6-anhydroβ-D-glucopyranose is approximately 10:1 to 1:10, 9:1 to 1:10, 8 :1 to 1:10, 7:1 to 1:10, 6:1 to 1:10, 5:1 to 1:10, 4:1 to 1:10, 3:1 to 1:10, 2:1 to 1:10, 10:1 to 1:9, 10:1 to 1:8, 10:1 to 1:7, 10:1 to 1:6, 10:1 to 1:5, 10:1 to 1 :4, 10:1 to 1:3, 10:1 to 1:2 or 1:1 to 3:1 in each fraction. In some embodiments, the ratio of 1,6-anhydro-β-D-glucofuranose to 1,6-anhydro-β-D-glucofuranose is approximately 10:1.9:1, 8:1, 7:1, 6:1, 5:1,4:1,3:1,2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1: 7, 1:8, 1:8, 1:9 or 1:10 in at least a fraction. In some embodiments, the ratio of 1,6-anhydro^-D-glucofuranose to 1,6-anhydro^-D-glucopyranose is approximately 2:1 in at least a fraction. In some embodiments, an oligosaccharide preparation described herein comprises DP2 oligosaccharides containing anhydrous subunits. In some embodiments, the oligosaccharide preparation comprises anhydrolactose, anhydrosucrose, anhydrocellulose, or a combination thereof. In some embodiments, the oligosaccharide preparation comprises about 2 to 20, 2 to 15, 5 to 20, 5 to 15, or 5 to 10 oligosaccharide species containing anhydrous DP2 subunits. In some embodiments, an oligosaccharide preparation described herein does not comprise cellobiosan or does not comprise a detectable level of cellobiosan. In some embodiments, an oligosaccharide preparation described herein comprises one or more anhydrous subunits that are sugar caramelization products. In some embodiments, the oligosaccharide preparation comprises one or more anhydrous subunits that are sugar caramelization products selected from the group consisting of: methanol; ethanol; furan; methyl-glyoxal; 2-methyl-furan; vinyl acetate; glycolaldehyde; acetic acid; acetol; furfural; 2-furanmethanol; 3-furanmethanol; 2-hydroxycyclopent-2-en-1-one; 5-methyl-furfural; 2(5H)-turanone; 2-methyl-cyclopentenolone; levoglucosenone; cyclic hydroxyl lactone; 1,4,3,6-dianhydro-a-D-glucopyranose; glucopyranose dianhydrous; and 5-hydroxy-methyl-furfural (5-hmf). In some embodiments, in the preparation of oligosaccharides or in at least one of the DP fractions, the anhydrous subunits that are products of caramelization are less abundant than the anhydrous subunits that are products of reversible thermal dehydration of a monosaccharide. In some embodiments, in the oligosaccharide preparation or in at least one of the fractions, the anhydrous subunits that are products of caramelization are more abundant than the anhydrous subunits that are products of reversible thermal dehydration of a monosaccharide. In some embodiments, in the oligosaccharide preparation or in at least one of the fractions, the anhydrous subunits that are products of caramelization and the anhydrous subunits that are products of reversible thermal dehydration of a monosaccharide have similar abundance. In some embodiments, from about 0.01% to about 50%, of about 0.01% to about 40%, about 0.01% to about 30%, about 0.01% to about 20%, about 0.01% to about 10%, about 0.01% to about 5%, about 0.01% to about 4%, from about 0.01% to about 3%, from about 0.01% to about 2%, from about 0.01% to about 1%, from about 0.01% to about 0.5%, from about 0.1% to about 50%, from about 0.1% to about 40%, about 0.1% to about 30%, about 0.1% to about 20%, about 0.1% to about 10%, about 0.1% to about 5%, about 0.1% to about 4 %, from about 0.1% to about 3%, from about 0.1% to about 2%, from about 0.1% to about 1%, or from about 0.1% and about 0.5% of the Anhydrous subunits in an oligosaccharide preparation described herein are products of caramelization. In some embodiments, from about 0.1% to about 5%, from about 0.1% to about 2%, or from about 0.1% to about 1% of the anhydrous subunits in the oligosaccharide preparation are caramelization products. In some modalities, less than 50%, less than 40%, less than 30%, less than 25%, less than 20%, less than 15%, less than 14%, less than 13%, less than 12%, less less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% of the anhydrous subunits in the oligosaccharide preparation are caramelization products. In some embodiments, from about 0.01% to about 50%, of about 0.01% to about 40%, about 0.01% to about 30%, about 0.01% to about 20%, about 0.01% to about 10%, about 0.01% to about 5%, about 0.01% to about 4%, from about 0.01% to about 3%, from about 0.01% to about 2%, from about 0.01% to about 1%, from about 0.01% to about 0.5%, from about 0.1% to about 50%, from about 0.1% to about 40%, about 0.1% to about 30%, about 0.1% to about 20%, about 0.1% to about 10%, about 0.1% to about 5%, about 0.1% to about 4 %, from about 0.1% to about 3%, from about 0.1% to about 2%, from about 0.1% to about 1%, or from about 0.1% or about 0.5% of the anhydrous subunits in at least a fraction (eg, DP1, DP2 and / or DP3) of a preparation described herein are caramelization products. In some embodiments, from about 0.1% to about 5%, from about 0.1% to about 2%, or from about 0.1% to about 1% of the anhydrous subunits in at least a fraction (for example, DP1, DP2, and / or DP3 ) of the preparation are caramelization products. In some modalities, less than 50%, 40%, 30%, 25%, 20%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6% , 5%, 4%, 3%, 2%, or 1% of the anhydrous subunits in at least a fraction of the preparation are caramelization products. In some modalities, less than 20%, less than 15%, less than 14%, less than 13%, less than 12%, less than 11%, less than 10%, less than 9%, less than 8%, less less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1% of the anhydrous subunits in the DP1, DP2, and / or DP3 fractions of a oligosaccharide preparation described herein are caramelization products. In some embodiments, from about 0.01% to about 50%, of about 0.01% to about 40%, about 0.01% to about 30%, about 0.01% to about 20%, about 0.01% to about 10%, about 0.01% to about 5%, about 0.01% to about 4%, from about 0.01% to about 3%, from about 0.01% to about 2%, from about 0.01% to about 1%, from about 0.01% to about 0.5%, from about 0.1% to about 50%, from about 0.1% to about 40%, about 0.1% to about 30%, about 0.1% to about 20%, about 0.1% to about 10%, about 0.1% to about 5%, about 0.1% to about 4 %, from about 0.1% to about 3%, from about 0.1% to about 2%, from about 0.1% to about 1%, or from about 0.1% c i about 0.5% of the anhydrous subunits in each fraction of an oligosaccharide preparation described herein are caramelization products. In some embodiments, from about 0.1% to about 5%, from about 0.1% to about 2%, or from about 0.1% to about 1% of the anhydrous subunits in each fraction of the preparation are caramelization products. In some modalities, less than 50%, less than 40%, less than 30%, less than 20%, less than 25%, less than 20%, less than 15%, less than 14%, less than 13%, less less than 12%, less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less More than 2%, or less than 1% of the anhydrous subunits in each fraction of the preparation are caramelization products. In some embodiments, each of the oligosaccharides in an oligosaccharide preparation described herein independently and optionally comprises an anhydrous subunit. In some embodiments, two or more independent oligosaccharides comprise the same or different anhydrous subunits. In some embodiments, two or more independent oligosaccharides comprise different anhydraulic subunits. For example, in some embodiments, the oligosaccharide preparation comprises a DP1 anhydrous subunit-containing oligosaccharide comprising an anhydrous 1,6-p-D-glucopyranose subunit and a DP2 anhydrous subunit-containing oligosaccharide comprising anhydrous 1,6-p-D-glucopyranose subunits. 1,6-anhydro-p-D-glucofuranose. In some embodiments, one or more oligosaccharides in the oligosaccharide preparation comprise two or more of the same or different anhydrous subunits. In some embodiments, in any fraction of the oligosaccharide preparation that has a degree of polymerization equal to or greater than 2 (ie, DP2 to DPn fractions), an anhydrous subunit may be linked to one or more regular or anhydrous subunits. In some embodiments, in the DP2 to DPn fractions, at least one anhydrous subunit is linked to one, two, or three different regular or anhydrous subunits. In some embodiments, in the DP2 to DPn fractions, at least one anhydrous subunit is linked to one or two regular subunits. In some embodiments, in the DP2 to DPn fractions, at least one anhydrous subunit is linked to a regular subunit. In some embodiments, in any of the DP2 to DPn moieties, greater than 99%, 90%, 80%, 70%, 60%, 50%, 40%, or 30% anhydrous subunits are attached to a regular subunit. In some embodiments, in each of the DP2 to DPn fractions, greater than 99%, 90%, 80%, 70%, 60%, 50%, 40%, or 30% anhydrous subunits are bound to a regular subunit. In some embodiments, in any fraction of the oligosaccharide preparation that has a degree of polymerization equal to or greater than 2 (ie, DP2 to DPn fractions), an anhydrous subunit may be located at one chain end of an oligosaccharide. In some embodiments, in any fraction of the oligosaccharide preparation that has a degree of polymerization equal to or greater than 3 (i.e., fractions from DP3 to DPn), an anhydrous subunit may be located at a position that is not a chain end. of an oligosaccharide. In some modalities, more than 99%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35% or 30% of anhydrous subunits in the DP2 to DPn fractions are located at the chain end of the oligosaccharides. In some embodiments, greater than 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, or 99% of the oligosaccharides containing anhydrous subunits comprise a chain-end anhydrous subunit. In some embodiments, greater than 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% of the anhydrous subunit-containing oligosaccharides comprise a chain-end anhydrous subunit. In some embodiments, greater than 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, or 99% of the oligosaccharides containing anhydrous subunits comprise a chain-end anhydrous subunit. In some embodiments, greater than 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% of the anhydrous subunit-containing oligosaccharides comprise a chain-end anhydrous subunit. glycosidic bonds In some embodiments, an oligosaccharide preparation described herein used in the methods described herein comprises a variety of glycosidic linkages. The type and distribution of glycosidic linkages may depend on the source and method of manufacture of the oligosaccharide preparation. In some embodiments, the type and distribution of various glycosidic linkages can be determined and / or detected by any suitable method known in the art such as NMR. For example, in some embodiments, glycosidic bonds are determined and / or detected by 1H NMR, 13C NMR, 2D NMR such as 2D JRES, HSQC, HMBC, DOSY, COZY, ECOSY, TOCSY, NOESY, or ROESY, or any combination thereof. . In some embodiments, glycosidic bonds are determined and / or detected, at least in part, by proton NMR. In some embodiments, glycosidic bonds are determined and / or detected, at least in part, by 13C NMR. In some embodiments, glycosidic bonds are determined and / or detected, at least in part, by 2D1H, 13C-HSQC NMR. In some embodiments, an oligosaccharide preparation described herein comprises one or more α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,4) glycosidic linkages, α-( 1,6) glycosidic, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-( 1,1)-α glycosidic, α-(1,1)-β glycosidic bonds, β-(1,1)-β glycosidic bonds, or any combination thereof. In some embodiments, the oligosaccharide preparations have a glycosidic bond-like distribution of from about 0 to about 60 mole %, from about 5 to about 55 mole %, from about 5 to about 50 mole %, from about 5 to about 45% mole, from about 5% to about 40% mole, from about 5% to about 35% mole, from about 5% to about 30% mole, from about 5% to about 25% mole, from about 10% to about 60% mole, from about 10% to about 55% mole, from about 10% to about 50% mole, from about 10% to about 45% mole, from about 10% to about 40% mole, from about 10% to about 35% mole, from about 15% to about 60% mole, from about 15% to about 55% mole, from about 15% to about 50% mole, from about 15% to about 45% mole, from about 15% to about 40% mole, from about 15% to about 35% mole, from about 20% to about 60% mole, from about 20% to about 55% mole, from about 20% to about 50% mole, from about 20% to about 45% mole, from about 20% to about 40% mole, from about 20% to about 35% mole, from about 25% to about 60% mole, from about 25% to about 55% mole, from about 25% to about 50 mole %, from about 25 to about 45 mole %, from about 25 to about 40 mole %, or from about 25 to about 35 mole % of α-(1,6)-glycosidic linkages. In some embodiments, the oligosaccharide preparations have a glycosidic bond type distribution of from about 0 to about 50 mole %, from about 0 to about 40 mole %, from about 0 to about 35 mole %, from about 0 to about 30 mole %. from about 0 to about 25 mole %, from about 0 to about 20 mole %, from about 5 to about 40 mole %, from about 5 to about 35 mole %, from about 5 to about 30 mole %, from about 5% to about 25 mol%, from about 5% to about 20% mol, from about 10% to about 40% mol, from about 10% to about 35% mol, from about 10% to about 20% mol, from about 15% to about 40 mole %, from about 15% to about 35 mole %, from about 15% to about 30 mole %, from about 15% to about 25 mole %, or from about 15% to about 20 mole % of a-(1,3) glycosidic bonds. In some embodiments, the oligosaccharide preparations have a glycosidic bond-like distribution of from about 0 to about 40 mole %, from about 0 to about 35 mole %, from about 0 to about 30 mole %, from about 0 to about 25 mole %. , from about 0 to about 20 mole %, from about 0 to about 15 mole %, from about 0 to about 10 mole %, from about 2 to about 30 mole %, from about 2 to about 25 mole %, from about 2% to about 20 mol%, from about 2% to about 15 mol%, from about 2% to about 10 mol%, from about 3% to about 30 mol%, from about 3% to about 25 mol%, from about 3% to about 20 mole %, from about 3% to about 15 mole %, from about 3% to about 10 mole %, from about 5% to about 30 mole %, from about 5% to about 25 mole %, from about 5 to about 20 mole %, from about 5 to about 15 mole %, or from about 5 to about 10 mole % of α-(1,2)-glycosidic linkages. In some embodiments, the oligosaccharide preparations have a glycosidic bond-like distribution of from about 0 to about 40 mol%, from about 0 to about 30 mol%, from about 0 to about 25 mol%, from about 0 to about 20 mol%. , from about 0 to about 15 mole%, from about 0 to about 10 mole%, from about 0 to about 5 mole% α-(1,4)glycosidic linkages. In some embodiments, oligosaccharide preparations have a glycosidic bond-like distribution of less than 40 mole%, less than 30 mole%, less than 20 mole%, less than 15 mole%, less than 10 mole%, less than 9%. mol, less than 8 mol%, less than 7 mol%, less than 6 mol%, less than 5 mol%, less than 4 mol%, less than 3 mol%, or less than 2 mol% of a-(1) bonds ,4) glycosidic. In some embodiments, the oligosaccharide preparations have a glycosidic bond-like distribution of from about 0 to about 40 mole %, from about 0 to about 35 mole %, from about 0 to about 30 mole %, from about 0 to about 25 mole %. , from about 0 to about 20 mole %, from about 0 to about 15 mole %, from about 0 to about 10 mole %, from about 2 to about 30 mole %, from about 2 to about 25 mole %, from about 2% to about 20 mol%, from about 2% to about 15 mol%, from about 2% to about 10 mol%, from about 5% to about 30 mol%, from about 5% to about 25 mol%, from about 5% to about 20 mol%, from about 5% to about 15 mol%, from about 5% to about 10 mol%, from about 8% to about 30 mol%, from about 8% to about 25 mol%, from about 8 to about 20 mole %, from about 8 to about 15 mole %, or from about 10 to about 15 mole % of β-(1,6) glycosidic linkages. In some embodiments, the oligosaccharide preparations have a glycosidic bond-like distribution of from about 0 to about 40 mole %, from about 0 to about 35 mole %, from about 0 to about 30 mole %, from about 0 to about 25 mole %. , from about 0 to about 20 mole %, from about 0 to about 15 mole %, from about 0 to about 10 mole %, from about 2 to about 30 mole %, from about 2 to about 25 mole %, from about 2% to about 20 mol%, from about 2% to about 15 mol%, from about 2% to about 10 mol%, from about 3% to about 30 mol%, from about 3% to about 25 mol%, from about 3% to about 20 mole %, from about 3% to about 15 mole %, from about 3% to about 10 mole %, from about 5% to about 30 mole %, from about 5% to about 25 mole %, from about 5 to about 20 mole %, from about 5 to about 15 mole %, or from about 5 to about 10 mole % of β-(1,4) glycosidic linkages. In some embodiments, the oligosaccharide preparations have a glycosidic bond-like distribution of from about 0 to about 40 mol%, from about 0 to about 30 mol%, from about 0 to about 25 mol%, from about 0 to about 20 mol%. , from about 0 to about 15 mole%, from about 0 to about 10 mole%, from about 0 to about 5 mole%, from about 1% to about 20 mole%, from about 1 to about 15 mole%, from about 1% to about 10 mole%, from about 1% to about 5 mole%, from about 2% to about 20 mole%, from about 2% to about 15 mole%, from about 2% to about 10 mole%, or from about 2% to about 5 molar % β-(1,2) glycosidic linkages. In some embodiments, oligosaccharide preparations have a glycosidic bond-like distribution of less than 40 mole%, less than 30 mole%, less than 20 mole%, less than 15 mole%, less than 10 mole%, less than 9%. less than 8 mole%, less than 7 mole%, less than 6 mole%, less than 5 mole%, less than 4 mole%, less than 3 mole%, or less than 2 mole% of β-(1) bonds ,2) glycosidic. In some embodiments, the oligosaccharide preparations have a glycosidic bond-like distribution of from about 0 to about 40 mol%, from about 0 to about 30 mol%, from about 0 to about 25 mol%, from about 0 to about 20 mol%. , from about 0 to about 15 mole%, from about 0 to about 10 mole%, from about 0 to about 5 mole%, from about 1% to about 20 mole%, from about 1 to about 15 mole%, from about 1% to about 10 mole%, from about 1% to about 5 mole%, from about 2% to about 20 mole%, from about 2% to about 15 mole%, from about 2% to about 10 mole%, or from about 2% to about 5 mole % β-(1,3) glycosidic linkages. In some embodiments, oligosaccharide preparations have a glycosidic bond-like distribution of less than 40 mole%, less than 30 mole%, less than 20 mole%, less than 15 mole%, less than 10 mole%, less than 9%. less than 8 mole%, less than 7 mole%, less than 6 mole%, less than 5 mole%, less than 4 mole%, less than 3 mole%, or less than 2 mole% of β-(1) bonds ,3) glycosidic. In some embodiments, oligosaccharide preparations have a glycosidic bond-like distribution that is different from a glycosidic bond-like distribution of non-synthetic oligosaccharide preparations. For example, in some embodiments, oligosaccharide preparations have a glycosidic bond-like distribution that is different from that of the base nutritional compositions. In some embodiments, the base nutritional compositions comprise a natural carbohydrate source, such as starch and vegetable fibers. Some of the natural sources of carbohydrates have a high percentage of α-(1,4), a-(1,6) and / or β-(1,6) glycosidic bonds. Accordingly, in some embodiments, the oligosaccharide preparations have a lower percentage of α-(1,4) glycosidic linkages than the base nutritional composition. In some embodiments, the oligosaccharide preparations have a lower percentage of α-(1,6) glycosidic linkages than the base nutritional composition. In other embodiments, the oligosaccharide preparations have a higher percentage of α-(1,6) glycosidic linkages than the base nutritional composition. In some embodiments, the oligosaccharide preparations have a lower percentage of β-(1,6) glycosidic linkages than the base nutritional composition. In some embodiments, the oligosaccharide preparation comprises glycosidic linkages that are not readily digestible or hydrolyzable by enzymes. Specifically, in some embodiments, the α-(1,2), α-(1,3), α-(1,4), a-(1,6), β-(1,2), β- (1,3), β-(1,4) and / or β-(1,6) glycosidic compounds in the glycosidic bond-like distribution of an oligosaccharide preparation described herein is at least 50 mole %, at least 40 % mole, at least 30% mole, at least 20% mole, at least 15% mole, at least 10% mole, at least 5% mole, at least 2% mole or at least 1% mole less than the base nutritional composition . In some embodiments, the α-(1,2), α-(1,3), α-(1,4), a(1,6), β-(1,2), β-(1, 3), β-(1,4) and / or β-(1,6) glycosidic compounds in the glycosidic bond-like distribution of oligosaccharide preparations is at least 50 mol%, at least 40 mol%, at least 30% mol, at least 20 mol%, at least 15 mol%, at least 10 mol%, at least 5 mol%, at least 2 mol% or at least 1 mol% greater than the base nutritional composition. One skilled in the art should understand that certain types of glycosidic linkages may not be applicable to oligosaccharides that comprise certain types of monosaccharides. For example, in some embodiments, the oligosaccharide preparation comprises α-(1,2) glycosidic linkages and α-(1,6) glycosidic linkages. In other embodiments, the oligosaccharide preparation comprises α-(1,2) glycosidic linkages and β-(1,3) glycosidic linkages. In some embodiments, the oligosaccharide preparation comprises α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, and β-(1,6) glycosidic linkages. In some embodiments, the oligosaccharide preparation comprises α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,4) glycosidic linkages, α-(1,6) glycosidic linkages, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, and β-(1,6) glycosidic bonds. Molecular weight The molecular weight and molecular weight distribution of the oligosaccharide preparations described herein can be determined by any suitable analytical means and instrumentation, such as end group method, osmotic pressure (osmometry), ultracentrifugation, viscosity measurements, light scattering, SEC, SEC-MALLS, FFF, A4F, HPLC and mass spectrometry. In some embodiments, the molecular weight and molecular weight distribution are determined by mass spectrometry, such as MALDI-MS, LC-MS, or GC-MS. In some embodiments, molecular weight and molecular weight distribution are determined by size exclusion chromatography (SEC), such as gel permeation chromatography (GPC). In other embodiments, the molecular weight and molecular weight distribution are determined by HPLC. In some embodiments, the molecular weight and molecular weight distribution are determined by MALDIMS. In some embodiments, an oligosaccharide preparation described herein has a weight average molecular weight of from about 100 to about 10,000 g / mol, from about 200 to about 8,000 g / mol, from about 300 to about 5,000 g / mol, of from about 500 to about 5000 g / mol, from about 700 to about 5000 g / mol, from about 900 to about 5000 g / mol, from about 1100 to about 5000 g / mol, from about 1300 to about 5000 g / mol, from about 1,500 to about 5,000 g / mol, about 1,700 to about 5,000 g / mol, about 300 to about 4,500 g / mol, about 500 to about 4,500 g / mol, about 700 to about 4,500 g / mol, from about 900 to about 4500 g / mol, from about 1100 to about 4500 g / mol, from about 1300 to about 4500 g / mol, from about 1500 to about 4500 g / mol, from about 1700 to about 4500 g / mol, from about 1900 to about 4500 g / mol, from about 300 to about 4000 g / mol, from about 500 to about 4000 g / mol, from about 700 to about 4000 g / mol, from about 900 to about 4000 g / mol, from about 1100 to about 4000 g / mol, from about 1300 to about 4000 g / mol, from about 1500 to about 4000 g / mol, from about 1700 to about 4000 g / mol, from about 1900 to about 4000 g / mol, from about 300 to about 3000 g / mol, from about 500 to about 3000 g / mol, from about 700 to about 3000 g / mol, from about 900 to about 3000 g / mol, from about 1100 to about 3000 g / mol, from about 1300 to about 3000 g / mol, from about 1500 to about 3000 g / mol, from about 1700 to about 3000 g / mol mol, from about 1900 to about 3000 g / mol, from about 2100 to about 3000 g / mol , from about 300 to about 2500 g / mol, from about 500 to about 2500 g / mol, from about 700 to about 2500 g / mol, from about 900 to about 2500 g / mol, from about 1100 to about 2500 g / mol , from about 1300 to about 2500 g / mol, from about 1500 to about 2500 g / mol, from about 1700 to about 2500 g / mol, from about 1900 to about 2500 g / mol, from about 2100 to about 2500 g / mol , from about 300 to about 1500 g / mol, from about 500 to about 1500 g / mol, from about 700 to about 1500 g / mol, from about 900 to about 1500 g / mol, from about 1100 to about 1500 g / mol , from about 1300 to about 1500 g / mol, from about 2000 to about 2800 g / mol, from about 2100 to about 2700 g / mol, from about 2200 to about 2600 g / mol, from about 2300 to about 2500 g / mol , or from about 2320 to about 2420 g / mol. In some embodiments, the weight average molecular weight of the oligosaccharide preparation is from about 2,000 to about 2,800 g / mol, from about 2,100 to about 2,700 g / mol, from about 2,200 to about 2,600 g / mol, from about 2,300 to about 2500 g / mol, or from about 2320 to about 2420 g / mol. In some embodiments, the oligosaccharide preparation has a weight average molecular weight in a range of at least 500 g / mol, 750 g / mol, 1000 g / mol, or 1500 g / mol to at least 1750 g / mol, 2000 g. / mol, 2250 g / mol, 2500 g / mol or 3000 g / mol. In some embodiments, the weight average molecular weight of an oligosaccharide preparation described herein is determined by HPLC in accordance with Example 9. In some embodiments, an oligosaccharide preparation described herein has a number average molecular weight of from about 100 to about 10000 g / mol, from about 200 to about 8000 g / mol, from about 300 to about 5000 g / mol, of from about 500 to about 5000 g / mol, from about 700 to about 5000 g / mol, from about 900 to about 5000 g / mol, from about 1100 to about 5000 g / mol, from about 1300 to about 5000 g / mol, from about 1,500 to about 5,000 g / mol, about 1,700 to about 5,000 g / mol, about 300 to about 4,500 g / mol, about 500 to about 4,500 g / mol, about 700 to about 4,500 g / mol, between about 900 and about 4500 g / mol, between about 1100 and about 4500 g / mol, between about 1300 and about 4500 g / mol, between about 1500 and about 4500 g / mol, between about 1700 and about 4500 g / mol, between approximately 1900 and approximately 4500 g / mol, between approximately 300 and approximately 4000 g / mol, between approximately 500 and approximately 4000 g / mol, between approximately 700 and approximately 4000 g / mol, between approximately 900 and approximately 4000 g / mol, from about 1100 to about 4000 g / mol, from about 1300 to about 4000 g / mol, from about 1500 to about 4000 g / mol, from about 1700 to about 4000 g / mol, from about 1900 to about 4000 g / mol, from about 300 to about 3000 g / mol, from about 500 to about 3000 g / mol, from about 700 to about 3000 g / mol, from about 900 to about 3000 g / mol, from about 1100 to about 3000 g / mol, from about 1300 to about 3000 g / mol, from about 1500 to about 3000 g / mol, from about 1700 to about 3000 g / mol mol, from about 1900 to about 3000 g / mol, from about 2100 to about 3000 g / mol , from about 300 to about 2500 g / mol, from about 500 to about 2500 g / mol, from about 700 to about 2500 g / mol, from about 900 to about 2500 g / mol, from about 1100 to about 2500 g / mol , from about 1300 to about 2500 g / mol, from about 1500 to about 2500 g / mol, from about 1700 to about 2500 g / mol, from about 1900 to about 2500 g / mol, from about 2100 to about 2500 g / mol , from about 300 to about 2000 g / mol, from about 500 to about 300 to 2000 g / mol, from about 700 to about 2000 g / mol, from about 900 to about 2000 g / mol, from about 1100 to about 2000 g / mol, from about 300 to about 1500 g / mol, from about 500 to about 1500 g / mol, from about 700 to about 1500 g / mol, from about 900 to about 1500 g / mol, from about 1100 to about 1500 g / mol, from about 1300 to about 1500 g / mol, from about 1000 to about 2000 g / mol, from about 1100 to about 1900 g / mol, from about 1200 to about 1800 g / mol, from about 1300 to about 1700 g / mol, from about 1400 to about 1600 g / mol, or from about 1450 to about 1550 g / mol. In some embodiments, the number average molecular weight of the oligosaccharide preparation is from about 1000 to about 2000 g / mol, from about 1100 to about 1900 g / mol, from about 1200 to about 1800 g / mol, from about 1300 to about 1700 g / mol, 1400 to 1600 g / mol or 1450-1550 g / mol. In some embodiments, the oligosaccharide preparation has a number average molecular weight in a range of at least 500 g / mol, 750 g / mol, 1000 g / mol, or 1500 g / mol to at least 1750 g / mol, 2000 g. / mol, 2250 g / mol, 2500 g / mol or 3000 g / mol.In some embodiments, the number average molecular weight of an oligosaccharide preparation described herein is determined by HPLC according to Example 9. Types of oligosaccharides In some embodiments, an oligosaccharide preparation described herein comprises one or more species of monosaccharide subunits. In some embodiments, the oligosaccharide preparation may comprise oligosaccharides with 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 or more different species of monosaccharide subunits. In some embodiments, an oligosaccharide preparation described herein comprises one or more monosaccharide subunits selected from a group consisting of: triose, tetrose, pentose, hexose, heptose, and any combination thereof, wherein each of the subunits of triose, tetrose, pentose, hexose or heptose is independently and optionally functionalized and / or replaced with one of its corresponding anhydrous subunits. In some embodiments, the corresponding anhydrous subunit is a reversible thermal dehydration product of the monosaccharide subunit. In some embodiments, the corresponding anhydrous subunit is a caramelization product of the monosaccharide subunit. In some embodiments, an oligosaccharide preparation described herein comprises pentose subunits, hexose subunits, or any combination thereof, wherein each of the pentose or hexose subunits is independently and optionally functionalized and / or replaced with one of their corresponding anhydrous subunits. In some embodiments, the oligosaccharide preparation comprises hexose subunits, wherein each of the hexose subunits is independently and optionally replaced with one of its corresponding anhydrous subunits. As used herein, a tetrose refers to a monosaccharide with four carbon atoms, such as erythrose, threose, and erythrose. As used herein, a pentose refers to a monosaccharide with five carbon atoms, such as arabinose, lyxose, ribose, and xylose. As used herein, a hexose refers to a monosaccharide with six carbon atoms, such as allose, altrose, glucose, mannose, gullose, idose, galactose, thalose, psychose, fructose, sorbose, and tagatose. As used herein, a heptose refers to a monosaccharide with seven carbon atoms, such as sedoheptuous and mannoheptuous. In some embodiments, an oligosaccharide preparation described herein comprises glucose subunits, wherein at least one glucose subunit is optionally replaced by an anhydroglucose subunit. In some embodiments, an oligosaccharide preparation described herein comprises galactose subunits, wherein at least one galactose subunit is optionally replaced by anhydro-galactose subunits. In some embodiments, an oligosaccharide preparation described herein comprises galactose and glucose subunits, wherein at least one galactose subunit or at least one glucose subunit is optionally replaced with a corresponding anhydrous subunit thereof. In some embodiments, an oligosaccharide preparation described herein comprises fructose and glucose subunits, wherein at least one fructose subunit or at least one glucose subunit is optionally replaced with a corresponding anhydrous subunit thereof. In some embodiments, an oligosaccharide preparation described herein comprises mannose and glucose subunits, wherein at least one mannose subunit or at least one glucose subunit is optionally replaced with a corresponding anhydrous subunit thereof. In some embodiments, an oligosaccharide preparation described herein comprises a glucogalactose-oligosaccharide preparation, a glucooligosaccharide preparation, a galacto-oligosaccharide preparation, a fructooligosaccharide preparation, a manno-oligosaccharide preparation, an arabinooligosaccharide preparation , a xylo-oligosaccharide preparation, a gluco-fructooligosaccharide preparation, a gluco-manno-oligosaccharide preparation, a glucoarabin-oligosaccharide preparation, a gluco-xylo-oligosaccharide preparation, a galacto-fructo-oligosaccharide preparation, a galacto-manno-oligosaccharide preparation, a galacto-arabino-oligosaccharide preparation, a galacto-xylo-oligosaccharide preparation, a fructo-manno-oligosaccharide preparation, a fructo-arabinoligosaccharide preparation, a fructo-xylo-oligosaccharide preparation , a mannoarabino-oligosaccharide preparation, a manno-xylo-oligosaccharide preparation, an arabino-xylo-oligosaccharide preparation, a galacto-arabino-xylo-oligosaccharide preparation, a fructo-galacto-xylo-oligosaccharide preparation, a of arabino-fructo-manno-oligosaccharides, a gluco-fructo-galacto-arabino-oligosaccharide preparation, a fructo-gluco-arabino-manno-xylo-oligosaccharide preparation, a glucogalacto-fructo-mannano-arabinoxy-oligosaccharide preparation, or any combination thereof; wherein each of the monosaccharide subunits within the preparation is independently and optionally functionalized and / or replaced with one of its corresponding anhydrous subunits. In certain embodiments, an oligosaccharide preparation described herein comprises greater than 99% glucose subunits by weight. In some embodiments, the oligosaccharide preparation comprises only glucose subunits. In some embodiments, an oligosaccharide preparation described herein comprises about 45% to 55% glucose subunits and about 55% to 45% galactose subunits by weight. In some specific embodiments, the oligosaccharide preparation comprises approximately 50% glucose and 50% galactose subunits by weight. In some embodiments, an oligosaccharide preparation described herein comprises about 80% to 95% glucose subunits and about 20% to 5% mannose subunits by weight. In some embodiments, the oligosaccharide preparation comprises about 85% to 90% glucose subunits and about 15% to 10% mannose subunits by weight. In some embodiments, an oligosaccharide preparation described herein comprises about 80% to 95% glucose subunits and about 20% to 5% galactose subunits by weight. In some embodiments, the oligosaccharide preparation comprises about 85% to 90% glucose subunits and about 15% to 10% galactose subunits by weight. In some embodiments, an oligosaccharide preparation described herein comprises about 80% to 95% glucose subunits, 0% to 8% galactose subunits, and 5% to 20% mannose subunits by weight. In some embodiments, the oligosaccharide preparation comprises about 80% to 90% glucose subunits, 1% to 5% galactose subunits, and 10% to 15% mannose subunits by weight. In some embodiments, an oligosaccharide preparation described herein comprises from about 1% by weight to about 100% by weight, from about 50% by weight to about 100% by weight, from about 80% by weight to about 98% by weight, weight, or from about 85% by weight to about 95% by weight glucose subunits, or any range therein. In some embodiments, galactose subunits are present in an oligosaccharide preparation described herein in an amount of from about 0% by weight to about 90% by weight, from about 1% by weight to about 50% by weight, from about 2% by weight to about 20% by weight, or from about 5% by weight to about 15% by weight, or any range therebetween. In some embodiments, the mannose subunits are present in an oligosaccharide preparation described herein in an amount of from about 0% by weight to about 90% by weight, from about 1% by weight to about 50% by weight, from about 2% by weight to about 20% by weight, or from about 5% by weight to about 15% by weight, or any range in between. Form D vs. L In some embodiments, at least one monosaccharide subunit in an oligosaccharide is in the L-shape. In some embodiments, at least one monosaccharide subunit in an oligosaccharide is in the D-shape. In some embodiments, the monosaccharide subunits in a preparation of oligosaccharides described herein are in their naturally abundant form, eg, D-glucose, D-xylose, and Larabinose. In some embodiments, an oligosaccharide preparation described herein comprises a mixture of L- and D-form monosaccharide subunits. In some embodiments, the ratio of LaDoDaLes-form monosaccharide subunits is about 1:1, about 1:2, about 1 :3, about 1:4, about 1:5, about 1:6, about 1:7, about 1:8, about 1:9, about 1:10, about 1:12, about 1:14, about 1 :16, about 1:18, about 1:20, about 1:25, about 1:30, about 1:35, about 1:40, about 1:45, about 1:50, about 1:55, about 1 :60, about 1:65, about 1:70, about 1:75, about 1:80, about 1:85, about 1:90, about 1:100, or about 1:150. functionalized oligosaccharides In some embodiments, one or more oligosaccharides in an oligosaccharide preparation described herein are independently functionalized. Functionalized oligosaccharides can be produced, for example, by combining one or more sugars with one or more functionalizing compounds in the presence of a catalyst. Methods for producing functionalized oligosaccharides are described in WO 2012 / 118767, WO 2014 / 031956 and WO / 2016 / 122887, which are incorporated herein by reference in their entirety and for discussion. In some embodiments, the functionalization compound comprises one or more acidic groups (for example, -COOH), hydroxyl groups, or N-containing groups (for example, -CN, -NO2, and -N(Ra)2 groups, where Ra is hydrogen, alkyl, alkenyl, alkynyl, haloalkyl, heteroalkyl, cycloalkyl, aryl, heterocycloalkyl or heteroaryl), S-containing groups (eg thiol and sulfates), halides (eg -Cl), P-containing groups (eg , phosphate) or any combination thereof. In some embodiments, the functionalizing compound is attached to at least one monosaccharide subunit via an ether, ester, oxygen-sulfur, amine, or oxygen-phosphorus bond. In some embodiments, one or more functionalizing compounds are attached to a monosaccharide subunit through a single bond. In some embodiments, at least one functionalizing compound is attached to one or two oligosaccharides through two or more linkages. It is to be understood that for each oligosaccharide in the oligosaccharide preparation, each described embodiment is independent and can be combined as if each and every combination were listed separately; therefore, any combination of the modalities is encompassed by the present description. For example, the various modalities can be grouped into various categories including, but not limited to, (i) the presence or absence of anhydrous subunit; (ii) the number and level of anhydrous subunit, (iii) the type of species of anhydrous subunit, (iv) the location of anhydrous subunit, (v) the degree of polymerization, (vi) the molecular weight, (vil) the presence or absence of any functional group, (viii) the type of oligosaccharide, (ix) the type of glycosidic linkage, and (x) the L versus D form. Accordingly, the described oligosaccharide preparation comprises a plurality of oligosaccharides of different species. In some embodiments, in some embodiments, an oligosaccharide preparation described herein comprises at least 10, 102, 103, 104, 105, 106, 107, 108, 109, or 1010 different oligosaccharide species. In some embodiments, the preparation comprises at least 103, 104, 105, 106 or 109 different oligosaccharide species. In some embodiments, the preparation comprises at least 103 different oligosaccharide species. IV Methods for Manufacturing Oligosaccharide Preparations In one aspect, methods for making oligosaccharide preparations are provided herein. In some embodiments, provided herein are methods of making oligosaccharide preparations suitable for use in a nutritional composition, such as an animal feed composition, or fed directly to an animal. In one aspect, provided herein are methods of manufacturing an oligosaccharide preparation, the method comprising heating an aqueous composition comprising one or more feed sugars and a catalyst to a temperature and for a time sufficient to induce polymerization, wherein the catalyst is selected from the group consisting of: (+)-camphor-10-sulfonic acid; 2-pyridinesulfonic acid; 3-pyridinesulfonic acid; 8-hydroxy-5-quinolinesulfonic acid hydrate; a-hydroxy-2-pyridinomethanesulfonic acid; (P)-Camphor-IO-sulfonic acid; butylphosphonic acid; diphenylphosphinic acid; hexylphosphonic acid; methylphosphinic acid; phenylphosphinic acid; tert-butylphosphonic acid; hydrogen phosphate SS)-VAPOL; 6-quinolinesulfonic acid, 3-(1-pyridinium)-1-propanesulfonate; 2-(2-pyridinyl)ethanesulfonic acid; 3(2-pyridyl)-5,6-diphenyl-1,2,4-triazine-p,p'-d¡su Ifonic acid monosodium salt hydrate; 1,1'-binaphthyl-2,2'-d¡¡l-h hydrogen phosphate; bis(4-methoxyphenyl)phosphinic acid; phenyl(3,5-x¡l)phosphinic acid; L-cysteic acid monohydrate; poly(sultanic acid styrene -co-divinylbenzene); lysine; Ethanedisulfonic acid; ethanesulfonic acid; isethionic acid; Homocysteic acid; HEPBS (N-(2-hydroxyethyl)p¡peraz¡na-N'(4-butanesulfonic acid)); HEPES (4-(2-hydroxyethyl)-1-piperazineethanesultanic acid); 2-hydroxy-3-morpholinopropanesulfonic acid; 2-(N-mortalin)ethanesulfonic acid; methanesulfonic acid; metaniazide; naphthalene-1 -sultanic acid; naphthalene-2-sulfonic acid; perifluorobutanesulfonic acid; 6-sulfoquinovose; triphyll acid; 2-aminoethanesulfonic acid; benzoic acid; chloroacetic acid; trifluoroacetic acid; Caproic acid; Enanthic acid; Caprylic acid; Pelargonic acid; Tauric acid; Paramitic acid; stearic acid; Arachidic acid; Aspartic acid; Glutamic acid; Serine; Threonine; glutamine; Tank; glycine; Proline; To the girl; Valine; Isoleucine; Leucine; Methionine; phenylalanine; Tyrosine; Tryptophan; and wherein the oligosaccharide preparation comprises at least n oligosaccharide fractions each having a different degree of polymerization selected from 1 (DP1 fraction) to n (DPn fraction), wherein n is an integer greater than or equal to 2 In some embodiments, n is an integer greater than or equal to 3. In some embodiments, n is an integer in the range of 1 to 100, such as 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 40, or 50. In some modalities, polymerization of dietary sugars is achieved by stepwise growth polymerization. In some embodiments, polymerization of food sugars is accomplished by polycondensation. food sugar In some embodiments, a method for making oligosaccharide preparations described herein comprises heating one or more types of food sugars. In some embodiments, the one or more dietary sugars comprise monosaccharides, disaccharides, trisaccharides, tetrasaccharides, or any mixture thereof. In some embodiments, the one or more dietary sugars comprise glucose. In some embodiments, the one or more feed sugars comprise glucose and galactose. In some embodiments, the one or more dietary sugars comprise glucose, xylose, and galactose. In some embodiments, the one or more dietary sugars comprise glucose and mannose. In some embodiments, the one or more feed sugars comprise glucose and fructose. In some embodiments, the one or more dietary sugars comprise glucose, fructose, and galactose. In some embodiments, the one or more dietary sugars comprise glucose, galactose, and mannose. In some embodiments, the one or more feed sugars comprise disaccharides such as lactose, sucrose, and cellobiose. In some embodiments, the one or more dietary sugars comprise trisaccharides, such as maltotriose or raffinose. In certain embodiments, the one or more dietary sugars comprise glucose, mannose, galactose, xylose, maltodextrin, arabinose, or galactose, or any combination thereof. In certain embodiments, the one or more food sugars comprise sugar syrup such as corn syrup. In some embodiments, the one or more dietary sugars comprise glucose and lactose. In some embodiments, the one or more dietary sugars comprise glucose and sucrose. In some embodiments, the type of dietary sugars can affect the resulting processed oligosaccharide preparations. For example, in some variations where the one or more dietary sugars are all glucose, the resulting oligosaccharide preparations comprise gluco-oligosaccharide preparations. In other embodiments, where the one or more dietary sugars are all mannose, the resulting oligosaccharide preparations comprise manno-oligosaccharide preparations. In some embodiments, where the one or more dietary sugars comprise glucose and galactose, the resulting oligosaccharide preparations comprise gluco-galactooligosaccharide preparations. In yet other embodiments, where the one or more dietary sugars comprise xylose, glucose, and galactose, the resulting oligosaccharide preparations comprise gluco-galacto-xylo-oligosaccharide preparations. In some embodiments, each of the one or more dietary sugars may independently be in its dehydrated or hydrated form. In some embodiments, the one or more dietary sugars comprise glucose, galactose, fructose, mannose, or any combination thereof, and wherein each of glucose, galactose, fructose, or mannose is independently in its monohydrate or dehydrated form. In some embodiments, the one or more dietary sugars comprise a monosaccharide monohydrate such as glucose monohydrate. In some embodiments, the one or more dietary sugars comprise a saccharide dihydrate such as trehalose dihydrate. In some embodiments, the one or more dietary sugars comprise at least one sugar in its dehydrated form and at least one sugar in its hydrated form. In some embodiments, the one or more feed sugars may be provided as a sugar solution, in which the sugars are combined with water and fed to the reactor. In some embodiments, the sugars can be fed to the reactor in a solid form and combined with water in the reactor. In some embodiments, the one or more food sugars are combined and mixed before the addition of water. In some embodiments, the one or more food sugars are combined in water and then mixed. In some embodiments, the method comprises combining two or more food sugars with the catalyst to produce an oligosaccharide preparation. In some embodiments, the two or more dietary sugars comprise glucose, galactose, fructose, mannose, lactose, or any combination thereof. In some embodiments, the method comprises combining a mixture of sugars (eg, monosaccharides, disaccharides, and / or trisaccharides) with the catalyst to produce an oligosaccharide preparation. In other embodiments, the method comprises combining a mixture of sugars and sugar alcohols with the catalyst to produce an oligosaccharide preparation. In some embodiments, the one or more dietary sugars comprise functionalized or modified sugars. Functionalized or modified sugars can comprise amino sugars, sugar acids, sugar alcohols, sugar amides, sugar ethers, or any combination thereof. In some embodiments, amino sugars refer to sugar molecules in which a hydroxyl group is replaced with an amine group. Exemplary amino sugars include, but are not limited to, N-acetyl-d-glucosamine, mannosamine, neuraminic acid, muramic acid, N-acetyl-neuramine, N-acetyl-muramic, N-acetyl-galactosamine, N-acetyl-mannose, N- glycolylneuram, acarviosin, D-glucosamine, and D-galactosamine. In some embodiments, sugar acids refer to sugars with a carboxyl group. Exemplary sugar acids include, but are not limited to, aldonic acids (such as glyceric acid, xylonic acid, gluconic acid, and ascorbic acid), ulosonic acids (such as neuraminic acid and ketodeoxyoctulosonic acid), uronic acids (such as glucuronic acid, galacturonic acid and iduronic acid) and aldaric acids (such as tartaric acid, mucic acid and saccharic acid). In some embodiments, sugar alcohols refer to polyols derived from sugar. Exemplary sugar alcohols include, but are not limited to, ethylene glycol, arabitol, glycerol, erythritol, threitol, xylitol, ribitol, mannitol, sorbitol, galactitol, fucitol, iditol, inositol, and volemitol. In embodiments, sugar amides refer to sugar molecules that contain a -C(=O)-N- group, In embodiments, sugar ethers refer to sugar molecules that contain an ether bond, such as glycosides . In some embodiments, the functionalized or modified sugar acids comprise glucosamine, N-acetylglucosamine, glucuronic acid, galacturonic acid, glucitol, xylitol, mannitol, sorbitol. In some embodiments, the one or more dietary sugars comprise deoxysugars, such as fucose, rhamnose, deoxyribose, or fuculose. In some embodiments, a method described herein for making or processing the oligosaccharide preparation is performed on the gram scale. In some embodiments, a method described herein for manufacturing the oligosaccharide preparation is performed on a kilogram scale or larger. Accordingly, in some embodiments, the method comprises heating an aqueous composition comprising one or more food sugars to an amount of more than 0.5, more than 1, more than 2, more than 3, more than 4, more than 5, more than 6, more than 7, more than 9, more than 10, more than 100 or more than 1000 kg. In some embodiments, the method comprises heating an aqueous composition comprising one or more food sugars in an amount of not more than 0.5, 1, 2, 3, 4, 5, 6, 7, 9, 10, 100, 1000 or 1500 kg. In some embodiments, the method comprises heating an aqueous composition comprising one or more food sugars in an amount of more than 1 kg. Catalyst In some embodiments, a method described herein for making the oligosaccharide preparation comprises the addition of one or more catalysts. In some embodiments, the catalyst provided herein comprises one or more acids. In some embodiments, the catalyst provided herein comprises mineral acid, carboxylic acid; amino acid; sultanic acid; botanical acid; phosphonic acid; phosphinic acid; sulfuric acid; phosphoric acid; poly(styrene sulfonic acid-co-vinylbenzyl-imidazolium-sulfatoco-divinylbenzene); poly(styrene sulfonic acid-co-divinylbenzene); (+)-camphor-10sulfonic acid; 2-pyridinesulfonic acid; 3-pyridinesulfonic acid; 8-hydroxy¡-5-quinolinesulfonic acid hydrate; a-hydroxy-2-pyridinemethanesulfonic acid; (P)-Camphor-IO-sulfonic acid; butylphosphonic acid; diphenylphosphinic acid; hexylphosphonic acid; methylphosphonic acid; phenylphosphinic acid; phenylphosphonic acid; tert-butylphosphonic acid; SS)-VAPOL hydrogen phosphate; 6-quinolinesulfonic acid; 3-(1-pindin¡o)-1-propanesulfonate acid; 2-(2pyridinyl)ethanesulfonic acid; 3-(2-pyridyl)-5,6-diphenyl-1,2,4-triazine-p,p'disulfonic acid monosodium salt; 1,1'-binaphthyl-2,2'-diyl-hydrogenphosphate; b¡s(4-methoxyphenyl)phosphinic acid; phenyl(3,5-xyl)phosphinic acid; L-cysteic acid monohydrate; acetic acid; propionic acid; butanoic acid; glutamic acid; lysine; Ethanedisulfonic acid; ethanesulfonic acid; isethionic acid; Homocysteic acid; HEPBS (N-(2-hydroxyethyl)piperazine-N'-(4-butanesulfonic acid)); HEPES (4-(2-hydroxyethyl)-1-p¡peraz¡naethanesulfónico acid); 2-hydroxy3-morpholopropanesulfonic acid; 2-(N-morpholino)ethanesulfonic acid; methanesulfonic acid; Metaniazide; naphthalene-1-sultanic acid; naphthalene-2-sulfonic acid; perfluorobutanesulfonic acid; 6-sulfoquinovose; triphyll acid; 2-aminoethanesulfonic acid; benzoic acid; Chloroacetic acid; trifluoroacetic acid; caproic acid; enanthic acid; caprylic acid; pelargonic acid; lauric acid; paramitic acid; stearic acid; arachidic acid; Aspartic acid; glutamic acid; serine; threonine; glutamine; cysteine; glycine; proline; to the girl; valine; isoleucine; leucine; methionine; phenylalanine; tyrosine; Tryptophan; polymeric acid; carbon-supported acid; or any combination thereof. In some embodiments, the catalyst provided herein comprises: (+)-Camphor-10-sulfonic acid; 2-pyridinesulfonic acid; 3-pyridinesulfonic acid; 8-hydroxy-5-quinolinesulfonic acid hydrate; a-hydroxy-2-pyridinomethanesulfonic acid; (β)camphor-10-sulfonic acid; butylphosphonic acid; diphenylphosphinic acid; hexylphosphonic acid; methylphosphinic acid; phenylphosphinic acid; tert-butylphosphonic acid; hydrogen phosphate SS)-VAPOL; 6-quinolinesulfonic acid, 3-(1-pyridinium)-1-propanesulfonate; 2-(2-pyridinyl)ethanesulfonic acid; 3-(2-pyridyl)-5,6-diphenyl-1,2,4-triazin-p,p'-disulfonic acid monosodium salt hydrate; 1,1' b¡naphth¡lo-2,2'-di¡l-hidrogenophosphate; bis(4-methoxyphenyl)phosphinic acid; phenyl(3,5-xyl)phosphinic acid; L-cysteic acid monohydrate; poly(styrene sulfonic acid -co-divinylbenzene); lysine; Ethanedisulfonic acid; ethanesulfonic acid; isethionic acid; Homocysteic acid; HEPBS (N-(2hidrox¡et¡l)p¡perazine-N'-(4-butanesulfonic acid)); HEPES (4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid); 2-hydroxy-3-morphol¡nopropanesulfón¡co acid; 2-(Nmorphol¡no)ethanesulfonic acid; methanesulfonic acid; metaniazide; naphthalene-1 -sulfonic acid; naphthalene-2-sulfonic acid; perfluorobutanesulfonic acid; 6-sulfoquinovose; triphyll acid; 2-aminoethanesulfonic acid; benzoic acid; chloroacetic acid; trifluoroacetic acid; Caproic acid; Enanthic acid; Caprylic acid; Pelargonic acid; Lauric acid; Paramitic acid; stearic acid; Arachidic acid; Aspartic acid; Glutamic acid; Serine; Threonine; glutamine; cysteine; glycine; Proline; To the girl; Valine; Isoleucine; Leucine; Methionine; phenylalanine; Tyrosine; Tryptophan; or any combination thereof. In some embodiments, the catalyst provided herein is (+)camphor-10-sulfonic acid. In some embodiments, the catalyst provided herein is 2-pyridinesulfonic acid. In some embodiments, the catalyst provided herein is 3-pyridinesulfonic acid. In some embodiments, the catalyst provided herein is 8-hydroxy-5-quinolinesulfonic acid hydrate. In some embodiments, the catalyst provided herein is α-hydroxy-2-pyridinemetasulfonic acid. In some embodiments, the catalyst provided herein is (P)-camphor-10sulfonic acid. In some embodiments, the catalyst provided herein is butylphosphonic acid. In some embodiments, the catalyst provided herein is diphenylphosphinic acid. In some embodiments, the catalyst provided herein is hexylphosphonic acid. In some embodiments, the catalyst provided herein is methylphosphonic acid. In some embodiments, the catalyst provided herein is phenylphosphinic acid. In some embodiments, the catalyst provided herein is phenylphosphonic acid. In some embodiments, the catalyst provided herein is tert-butylphosphonic acid. In some embodiments, the catalyst provided herein is SS)-VAPOL hydrogen phosphate. In some embodiments, the catalyst provided herein is 6-quinolinesulfonic acid. In some embodiments, the catalyst provided herein is 3-(1-pyridine)-1-propanesulfonate. In some embodiments, the catalyst provided herein is 2-(2-pyridinyl)ethanesulfonic acid. In some embodiments, the catalyst provided herein is 3-(2-pyridyl)5,6-diphenyl-1,2,4-triazine-p,p'-disulfonic acid monosodium salt hydrate. In some embodiments, the catalyst provided herein is 1,1'-binaptyl-2,2'-d¡¡l-hydrogen phosphate. In some embodiments, the catalyst provided herein is bis(4-methoxyphenyl)phosphinic acid. In some embodiments, the catalyst provided herein is phenyl(3,5-xylin)phosphinic acid. In some embodiments, the catalyst provided herein is L-cysteic acid monohydrate. In some embodiments, the catalyst provided herein is poly(styrenesulfonic acid-co-divinylbenzene). In some embodiments, the catalyst provided herein is lysine. In some embodiments, the catalyst is ethanedisulfonic acid. In some embodiments, the catalyst is ethanesulfonic acid. In some embodiments, the catalyst is isothionic acid. In some embodiments, the catalyst is homocysteic acid. In some embodiments, the catalyst is HEPBS (N-(2-hydroxyethyl)piperazine-N'-(4-butanesulfonic acid)). In some embodiments, the catalyst is HEPES (4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid). In some embodiments, the catalyst is 2-hydroxy-3-morpholinopropanesulfonic acid. In some embodiments, the catalyst is 2-(N-morpholino)ethanesulfonic acid. In some embodiments, the catalyst is methanesulfonic acid. In embodiments, the catalyst is naphthalene-1-sulfonic acid. In some modalities, the catalyst is some modalities, the catalyst is metaniazide. In some naphthalene2-sulfonic acid. In some embodiments, the catalyst is perfluorobutanesulfonic acid. In some embodiments, the catalyst is 6-sulfoquinovose. In some embodiments, the catalyst is triphilic acid. In some embodiments, the catalyst is 2-aminoethanesulfonic acid. In some embodiments, the catalyst is benzoic acid. In some embodiments, the catalyst is chloroacetic acid. In some embodiments, the catalyst is trifluoroacetic acid. In some embodiments, the catalyst is caproic acid. In some embodiments, the catalyst is enanthic acid. In some embodiments, the catalyst is caprylic acid. In some embodiments, the catalyst is pelargonic acid. In some embodiments, the catalyst is lauric acid. In some embodiments, the catalyst is pamitic acid. In some embodiments, the catalyst is stearic acid. In some embodiments, the catalyst is arachidic acid. In some embodiments, the catalyst is aspartic acid. In some embodiments, the catalyst is glutamic acid. In some embodiments, the catalyst is serine. In some embodiments, the catalyst is threonine. In some embodiments, the catalyst is glutamine. In some embodiments, the catalyst is cysteine. In some embodiments, the catalyst is glycine. In some embodiments, the catalyst is proline. In some embodiments, the catalyst is alanine. In some embodiments, the catalyst is valine. In some embodiments, the catalyst is isoleucine. In some embodiments, the catalyst is leucine. In some embodiments, the catalyst is methionine. In some embodiments, the catalyst is phenylalanine. In some embodiments, the catalyst is tyrosine. In some embodiments, the catalyst is tryptophan. In some embodiments, the catalyst provided herein is a polymeric catalyst or carbon supported catalyst described in WO 2016122887, which is incorporated herein by reference in its entirety and for disclosure. In some embodiments, the catalyst provided herein is present in an amount of from about 0.01% to about 5%, from about 0.02% to about 4%, from about 0.03% to about 3%, or from about 0.05% to about 2% of the one or more dietary sugars by dry weight. In some embodiments, the catalyst provided herein is present in an amount of about 1% to 2% of the one or more food sugars by dry weight. In some embodiments, the catalyst provided herein is present in an amount of about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1.0%, about 1.1%, about 1.2%, about 1.3 %, about 1.4%, about 1.5%, about 1.6%, about 1.7%, about 1.8%, about 1.9%, about 2.0%, about 2.1%, about 2.2%, about 2.3%, about 2.4%, about 2.5%, about 2.6%, about 2.7%, about 2.8%, about 2.9%, or about 3.0% of the one or more dietary sugars by dry weight. In some embodiments, the catalyst provided herein is present in an amount of from about 0.01% to about 5%, from about 0.02% to about 4%, from about 0.03% to about 3%, or from about 0.05% to about 2 % of the aqueous composition by dry weight. In some embodiments, the catalyst provided herein is present in an amount of about 1% to 2% of the aqueous composition by dry weight. In some embodiments, the catalyst provided herein is present in an amount of about 0.8%, about 0.9%, about 1.0%, about 1.1%, about 1.2%, about 1.3%, about 1.4%, about 1.5%, about 1.6 %, about 1.7%, about 1.8%, about 1.9%, about 2.0%, about 2.1%, about 2.2%, about 2.3%, about 2.4%, about 2.5%, about 2.6%, about 2.7%, about 2.8%, about 2.9%, or about 3.0% of the aqueous composition by dry weight. In some embodiments, the catalyst provided herein is a combination of two or more different catalysts. In some embodiments, the catalyst comprises a recyclable catalyst such as resins and polymeric catalysts and a non-recyclable catalyst. In some embodiments, where the catalyst comprises at least two different catalysts, each catalyst is present in an amount provided herein. In other embodiments, where the catalyst comprises at least two different catalysts, the at least two different catalysts are present in the aggregate in an amount provided herein. In some embodiments, the catalyst is added to the aqueous composition in dry form. In other embodiments, the catalyst is added to the aqueous composition in a wet form, such as an aqueous solution. In some embodiments, the catalyst is combined with the one or more feed sugars prior to the addition of water. In other embodiments, the catalyst is dissolved in water prior to its combination with the one or more food sugars. In some embodiments, the method provided herein comprises producing an aqueous composition by combining the one or more food sugars in dehydrated form and the catalyst in wet form (eg, as an aqueous solution). addition of water In some embodiments, a method described herein for making oligosaccharide preparations comprises adding water to form an aqueous composition. In some embodiments, all or part of the water in the aqueous composition is added as free water. In other embodiments, all of the water in the aqueous composition is added as bound water, eg, in saccharide mono- or di-hydrate. In some embodiments, all of the water in the aqueous composition is added as water bound in monosaccharide monohydrate, such as glucose monohydrate. In certain embodiments, all or part of the water in the aqueous composition is added with the catalyst, ie, via a catalyst solution. water content As methods for making oligosaccharide preparations continue, water may be produced by reaction. For example, in some embodiments, water is produced (i) with the formation of a glycosidic bond, (ii) with the formation of an anhydrous subunit, or (iii) through other mechanisms or sources. Since sugar condensation and dehydration reactions involve water, in some embodiments, the water content influences the composition of the oligosaccharide preparation. Additionally, in some embodiments, the water content influences the viscosity of the aqueous composition, which in turn can affect the mixing efficiency of the aqueous composition. For example, in some embodiments, an excessively viscous aqueous composition can lead to undesired heterogeneous distribution of catalyst in the aqueous composition. Also, in some embodiments, very low water content can lead to solidification of the aqueous composition, which prevents effective mixing. On the other hand, in some other embodiments, an excessively high water content can impede the sugar condensation reaction and reduce the level of anhydrous subunits. Therefore, the present description describes a suitable water content for the manufacture or preparation of oligosaccharide preparations. In some embodiments, a method described herein for manufacturing the oligosaccharide preparation comprises forming and / or heating an aqueous composition. In some embodiments, the aqueous composition comprises from about 0% to about 80%, from about 0% to about 70%, from about 0% to about 60%, from about 0% to about 50%, from about 0% to about 40%, from about 0% to about 35%, from about 0% to about 30%, from about 0% to about 25%, from about 0% to about 20%, from about 0% to about 19%, from about 0% to about 18%, about 0% to about 17%, about 0% to about 16%, about 0% to about 15%, about 0% to about 14%, about 0% to about 13 %, from about 0% to about 12%, from about 0% to about 11%, from about 0% to about 10%, from about 0% to about 9%, from about 0% to about 8%, from about 0 % to about 7%, about 0% to about 6%, about 0% to about 5%, about 0% to about 4%, about 0% to about 3%, about 0% to about 2% , or from about 0% to about 1% water by total weight. In some embodiments, the aqueous composition comprises from about 1% to about 20%, from about 1% to about 18%, from about 1% to about 16%, from about 1% to about 14%, from about 1% to about 12%, from about 1% to about 10%, from about 1% to about 8%, from about 1% to about 6%, or from about 1% to about 4% of water by total weight. In some embodiments, the aqueous composition comprises from about 3% to about 16%, from about 3% to about 14%, from about 3% to about 12%, from about 3% to about 10%, from about 3% to about 8%, from about 3% to about 6%, from about 5% to about 16%, from about 5% to about 14%, from about 5% to about 12%, from about 5% to about 10%, from about from about 7% to about 16%, from about 7% to about 14%, from about 7% to about 12%, from about 7% to about 10%, or from about 8% to about 10% of water by total weight. In some embodiments, the aqueous composition comprises about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11 %, about 12%, about 13%, about 14%, or about 15% water by total weight. In some embodiments, the aqueous composition comprises approximately 9% water by total weight. It is to be understood, however, that the amount of water in the aqueous composition can be adjusted based on the reaction conditions and the specific catalyst used. In some embodiments, the water content in the aqueous composition as described above is measured at the start of the reaction, for example, before heating the food sugars. In some embodiments, the water content in the aqueous composition as described above is measured at the end of the polymerization or condensation reaction. In some embodiments, the water content in the aqueous composition as described above is measured as an average water content at the start of the reaction and at the end of the reaction. In certain embodiments, a method described herein may further comprise monitoring the water content present in the aqueous composition and / or the ratio of water to sugars or catalyst over a period of time. In some embodiments, the method further comprises removing at least a portion of the water in the aqueous composition, for example, by distillation. Any method known in the art can be used to remove water from the aqueous composition, including, for example, by vacuum filtration, vacuum distillation, heating, steam, hot air, and / or evaporation. In some embodiments, the oligosaccharide preparations described herein are hygroscopic. Therefore, in some embodiments, the hygroscopicity of the food sugars and oligosaccharides formed in polymerization can affect the speed by which water can be removed from the aqueous composition. In some embodiments, a method described herein comprises removing at least a portion of the water in the aqueous composition such that the water content in the aqueous composition is from about 1% to about 20%, from about 1% to about 18 %, from about 1% to about 16%, from about 1% to about 14%, from about 1% to about 12%, from about 1% to about 10%, from about 1% to about 8%, from about 2 % to about 16%, from about 2% to about 14%, from about 2% to about 12%, from about 2% to about 10%, from about 2% to about 8%, from about 2% to about 6% , from about 4% to about 16%, from about 4% to about 14%, from about 4% to about 12%, from about 4% to about 10%, from about 4% to about 8%, from about 6% to about 16%, from about 6% to about 12%, from about 6% to about 10%, or from about 6% to about 8% by total weight. In some embodiments, the method comprises removing at least a portion of the water in the aqueous composition such that the water content in the aqueous composition is from about 2% to about 10%, from about 2% to about 8%, or from about 4% to about 8% by total weight. In some embodiments, the method comprises removing at least a portion of the water in the aqueous composition such that the water content in the aqueous composition is about 2%, about 3%, about 4%, about 5%, about 6%. , about 7%, about 8%, about 9%, or about 10% by total weight. In some embodiments, the method comprises removing at least a portion of the water in the aqueous composition such that the water content in the aqueous composition is from about 4% to about 8% by total weight. In some embodiments, the method comprises removing at least a portion of the water in the aqueous composition so that, at the end of the polymerization and / or condensation reaction, the water content in the aqueous composition is a water content as described previously. In some embodiments, the method comprises removing at least a portion of the water in the aqueous composition so that, at the start of the polymerization and / or condensation reaction, the water content in the aqueous composition is a water content as described previously. In some embodiments, the method comprises removing at least a portion of the water in the aqueous composition so that the average water content in the aqueous composition at the start and end of the polymerization and / or condensation reaction is within a range as described above. In some embodiments, the method comprises removing at least a portion of the water in the aqueous composition such that, throughout the polymerization and / or condensation reaction, the water content in the aqueous composition remains within a range as described above. In some embodiments, a method described herein comprises adding at least a portion of water to the aqueous composition such that the water content in the aqueous composition is from about 1% to about 20%, from about 1% to about 18 %, from about 1% to about 16%, from about 1% to about 14%, from about 1% to about 12%, from about 1% to about 10%, from about 1% to about 8%, from about 2 % to approximately 16%, from about 2% to about 14%, from about 2% to about 12%, from about 2% to about 10%, from about 2% to about 8%, from about 2% to about 6%, from about 4% to about 16%, about 4% to about 14%, about 4% to about 12%, about 4% to about 10%, about 4% to about 8%, about 6% to about 16 %, from about 6% to about 12%, from about 6% to about 10%, or from about 6% to about 8% by total weight. In some embodiments, the method comprises adding at least a portion of water to the aqueous composition such that the water content in the aqueous composition is from about 2% to about 10%, from about 2% to about 8%, or from about 4% to about 8% by total weight. In some embodiments, the method comprises adding at least a portion of water to the aqueous composition such that the water content in the aqueous composition is about 2%, about 3%, about 4%, about 5%, about 6%. , about 7%, about 8%, about 9%, or about 10% by total weight. In some embodiments, the method comprises adding at least a portion of water to the aqueous composition such that the water content in the aqueous composition is from about 4% to about 8% by total weight. In some embodiments, the method comprises adding at least a portion of water to the aqueous composition so that, at the end of the polymerization and / or condensation reaction, the water content in the aqueous composition is a water content as described previously. In some embodiments, the method comprises adding at least a portion of water to the aqueous composition such that, at the start of the polymerization and / or condensation reaction, the water content in the aqueous composition is a water content as described previously. In some embodiments, the method comprises adding at least a portion of water to the aqueous composition so that the average water content in the aqueous composition at the start and end of the polymerization and / or condensation reaction is within a range as described above. In some embodiments, the method comprises adding at least a portion of water to the aqueous composition such that, throughout the polymerization and / or condensation reaction, the water content in the aqueous composition remains within a range as described above. In some embodiments, the degrees of polymerization of the oligosaccharides and / or the amount and type of anhydrous subunits within the oligosaccharide preparation can be regulated by adjusting or controlling the water content present in the aqueous composition throughout the manufacturing process. manufacturing. For example, in some embodiments, the degrees of polymerization of the oligosaccharides and the amount of anhydrous subunits are increased with decreasing water content. Accordingly, in some embodiments, a method described herein comprises in-process control (IPC) of water content, which may comprise monitoring water content, maintaining water content, increasing water content, decreasing water content, of water or any combination thereof. In some embodiments, an IPC process comprises maintaining water content while the aqueous composition is heated to a temperature described herein. In some embodiments, the method comprises maintaining the water content long enough to induce polymerization. In some embodiments, the method comprises maintaining the water content within a described range by adding water to or removing water from the aqueous composition, or both. In some embodiments, the method comprises maintaining the water content within a described range by distillation. In some embodiments, the method comprises maintaining the water content within a described range by vacuum distillation. In some embodiments, the method comprises maintaining the water content within a described range by distillation at atmospheric pressure. In some embodiments, the water content of the aqueous composition is maintained within a range of from about 1% to about 20%, from about 1% to about 18%, from about 1% to about 16%, from about 1% to about 14%, from about 1% to about 12%, from about 1% to about 10%, from about 1% to about 8%, from about 2% to about 16%, from about 2% to about 14%, from about 2% to about 12%, about 2% to about 10%, about 2% to about 8%, about 2% to about 6%, about 4% to about 16%, about 4% to about 14%, from about 4% to about 12%, from about 4% to about 10%, from about 4% to about 8%, from about 6% to about 16%, from about 6% to about 12%, from about 6% to about 10%, or from about 6% to about 8% by total weight. In some embodiments, the water content of the aqueous composition is maintained within a range of from about 2% to about 10%, from about 2% to about 8%, or from about 4% to about 8% by total weight. In some embodiments, the water content of the aqueous composition is maintained within a range of from about 2% to about 8% by total weight. The water content of the aqueous composition can be determined by a variety of analytical methods and instruments. In some embodiments, the water content is determined by an evaporation method (eg, loss on drying technique), a distillation method, or a chemical reaction method (eg, Karl Fischer titration). In some embodiments, the water content is determined by an analytical instrument such as a moisture analyzer. In some embodiments, the water content is determined by Karl Fischer titration. In some embodiments, the water content of the aqueous composition is measured during the reaction and used to implement in-process control (IPC) of the water content. In certain embodiments, the water content of the reaction is measured by Karl-Fisher titration, IR spectroscopy, NIR spectroscopy, conductivity, viscosity, density, mixing torque, or mixing energy. In some embodiments, the measurement of the water content of the reaction is used to control an apparatus that actively adjusts the water content of the reaction, such as a water addition pump or flow valve. Without being limited to theory, it is believed that the water content during the sugar polymerization and / or condensation reaction may affect the level of anhydrous subunits in an oligosaccharide preparation described herein. For example, as illustrated in Figure 29, in some embodiments, a higher water content correlates with a lower level of anhydrous subunits. In some embodiments, a lower reaction temperature can be correlated with a lower level of anhydrous subunit content. Temperature In some embodiments, the degrees of polymerization of the oligosaccharides and / or the amount and type of anhydrous subunits within the oligosaccharide preparation can be regulated by adjusting the temperature, to which the aqueous composition is heated. In some embodiments, a method described herein for making or preparing an oligosaccharide preparation comprises heating the aqueous composition to a temperature between about 80°C and about 250°C, between about 90°C and about 200°C, between approximately 100 °C to approximately 200 °C, approximately 100 °C to approximately 180 °C, approximately 110 °C to approximately 170 °C, approximately 120 °C to approximately 160 °C, approximately 130 °C to approximately 150°C, or between approximately 135°C and approximately 145°C. In some embodiments, the method of making or making an oligosaccharide preparation comprises heating the aqueous composition to a temperature of from about 100°C to about 200°C, from about 100°C to about 180°C, from about 110°C to about 170°C, about 120°C to about 160°C, about 130°C to about 150°C, or about 135°C to about 145°C. In some embodiments, the method for making an oligosaccharide preparation comprises heating the aqueous composition to a temperature of from about 135°C to about 145°C. In other embodiments, the method for making an oligosaccharide preparation comprises heating the aqueous composition to a temperature of from about 125°C to about 135°C. Reaction time In some embodiments, a method described herein for making an oligosaccharide preparation comprises heating the aqueous composition for a sufficient time. In some embodiments, the degrees of polymerization of oligosaccharides made according to the methods described herein can be regulated by reaction time. In some modalities, sufficient time is prescribed for several hours. For example, in some modalities, sufficient time is at least 30 minutes, at least 1 hour, at least 2 hours, at least 3 hours, at least 4 hours, at least 5 hours, at least 6 hours, at least 7 hours. , at least 8 hours, at least 9 hours or at least 10 hours. In some embodiments, the sufficient time is between about 1 and about 24 hours, between about 1 and about 16 hours, between about 1 and about 8 hours, between about 1 and about 4 hours, between about 1 and about 3 hours, between about 1 to about 2 hours, about 2 to about 12 hours, about 2 to about 10 hours, about 2 to about 8 hours, about 2 to about 6 hours, about 2 to about 4 hours, about 3 and about 8 hours, about 3 to about 6 hours, about 3 to about 5 hours, or about 3 to about 4 hours. In some embodiments, sufficient time is determined by measuring one or more chemical or physical properties of the oligosaccharide preparation, eg, water content, viscosity, molecular weight, anhydrous subunit content, and / or degree of polymerization distribution. In some embodiments, the molecular weight of the oligosaccharide preparation is monitored during polymerization. In some embodiments, the method comprises heating the aqueous composition for a time sufficient for the aqueous composition to reach a number average molecular weight or weight average molecular weight as described herein. In certain embodiments, the method comprises heating the aqueous composition cjccnnii 7f\7iw for a time sufficient for the aqueous composition to reach a number average molecular weight within a range of about 300 to about 5000 g / mol, about 500 to about 5000 g / mol, about 700 to about 5000 g / mol, about 500 to about 2000 g / mol, about 700 to about 2000 g / mol, about 700 to about 1500 g / mol, about 300 to about 1500 g / mol, about 300 to about 2000 g / mol, about 400 to about 1000 g / mol, about 400 to about 900 g / mol, about 400 to about 800 g / mol, about 500 to about 900 g / mol, or about 500 to about 800 g / mol. In certain embodiments, the method comprises heating the aqueous composition for a time sufficient for the aqueous composition to reach a number average molecular weight of from about 500 to about 2000 g / mol. In certain embodiments, the method comprises heating the aqueous composition for a time sufficient for the aqueous composition to reach a weight average molecular weight within a range of from about 300 to about 5000 g / mol, from about 500 to about 5000 g / mol. , from about 700 to about 5000 g / mol, from about 500 to about 2000 g / mol, from about 700 to about 2000 g / mol, from about 700 to about 1500 g / mol, from about 300 to about 1500 g / mol , from about 300 to about 2000 g / mol, from about 400 to about 1300 g / mol, from about 400 to about 1200 g / mol, from about 400 to about 1100 g / mol, from about 500 to about 1300 g / mol , from about 500 to about 1200 g / mol, from about 500 to about 1100 g / mol, from about 600 to about 1300 g / mol, from about 600 to about 1200 g / mol, or from about 600 to about 1100 g / mole. In certain embodiments, the method comprises heating the aqueous composition for a time sufficient for the aqueous composition to reach a weight average molecular weight of from about 700 to about 3000 g / mol. In some embodiments, the sufficient time is the time necessary for the aqueous composition to reach reaction equilibrium at the respective reaction temperature. Accordingly, in some embodiments, the method comprises heating the aqueous composition for a time sufficient for the aqueous composition to reach equilibrium. For example, in some embodiments, the balance is determined by measuring the molecular weight, viscosity, or DP distribution of the aqueous composition. In certain embodiments, the balance is determined by measuring the number average or weight average molecular weight of the aqueous composition. In some embodiments, the balance is determined by the number or weight average molecular weight of the aqueous composition which remains essentially unchanged over time. In some embodiments, equilibrium is determined by a change in the number or weight average molecular weight of the aqueous composition that is less than a certain percentage over a period of time. In some embodiments, the molecular weight of the aqueous composition is measured by HPLC or SEC. In some embodiments, equilibrium is determined by a change in the number or weight average molecular weight of the aqueous composition of less than 25%, less than 20%, less than 15%, less than 10%, or less than 5% during a period of time. In some embodiments, equilibrium is determined by a change in the number or weight average molecular weight of the aqueous composition over a period of 3 hours, 2 hours, 1 hour, 30 minutes, 20 minutes, or 10 minutes. In some embodiments, equilibrium is determined by a weight average molecular weight change of the aqueous composition of less than 15% over the 1 hour period. In certain embodiments, the equilibrium is determined by measuring the viscosity of the aqueous composition. In some embodiments, the balance is determined by the viscosity of the aqueous composition which remains essentially unchanged over time. In some embodiments, equilibrium is determined by a change in the viscosity of the aqueous composition that is less than a certain percentage over a period of time. In some embodiments, the viscosity of the aqueous composition is measured by a viscometer or rheometer. In some embodiments, equilibrium is determined by a change in viscosity of the aqueous composition of less than 25%, less than 20%, less than 15%, less than 10%, or less than 5% over a period of time. In some embodiments, equilibrium is determined by a change in the viscosity of the aqueous composition over a period of 3 hours, 2 hours, 1 hour, 30 minutes, 20 minutes, or 10 minutes. In some embodiments, equilibrium is determined by a change in the viscosity of the aqueous composition of less than 15% over the 1 hour period. In certain embodiments, the equilibrium is determined by measuring the DP distribution of the aqueous composition. In some embodiments, the equilibrium is determined by the DP distribution of the aqueous composition which remains essentially unchanged over time. In some modalities, a change of the PD distribution of the aqueous composition is „UsAdhí-ci' determined by calculating a series of Km, where , where [H2O] represents the molar concentration of water (mol / L) and [DP1], [DPm-1] and [DPm] represent the molar concentrations of oligosaccharides (mol / L) in the fractions of DP1, DPm-1, and dpm respectively. For example, K2 is equal to [DP2][H2O] / [DP1][DP1] according to the above formula. In some embodiments, m is an integer greater than 1 and less than n. In other embodiments, m is equal to n. In some embodiment, m is an integer greater than 1 and less than or equal to n. In some embodiments, m is 2, 3, 4, 5, 6, 7, 8, 9, or 10. In some embodiments, the concentration of oligosaccharides in the DP1, DPm-1, and DPm fractions are determined by SEC, HPLC, FFF, A4F, mass spectrometry, or any other suitable method. In some embodiments, the concentration of oligosaccharides in the DP1, DPm-1 and DPm fractions are determined by SEC such as GPC. In some embodiments, the concentration of the oligosaccharides in the DP1, DPm-1, and DPm fractions is determined by mass spectrometry such as GC-MS, LC-MS / MS, and MALDI-MS. In some embodiments, the concentration of oligosaccharides in the DP1, DPm-1 and DPm fractions are determined by HPLC. In some embodiments, the water concentration is determined by an evaporation method (eg, loss on drying technique), a distillation method, or a chemical reaction method (eg, Karl Fischer titration). In some embodiments, the water concentration is determined by any suitable analytical instrument such as a moisture analyzer. In some embodiments, the method comprises calculating a series of at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 15, at least 20 , at least 30, at least 40 or at least 50 Km numbers. In some modalities, the method comprises calculating a series of at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10 or at least 15 Km numbers. In some embodiments, the method comprises calculating approximately 3, 4, 5, 6, 7, 8, 9, 10 or 15 Km numbers. In some embodiments, the method comprises calculate K2 to K4, K2 to K5, K2 to K6, K2 to K7, K2 to K8, K2 to K9, K2 to K10, K2 to K11, K2 to K12, K2 to K13, K2 to K14, K2 to K15, K3 to K5, K3 to K6, K3 to K7, K3 to K8, K3 to K9, K3 to K10, K3 to K11, K3 to K12, K3 to K13, K3 to K14 or K3 to K15. In certain embodiments, the method comprises calculating K2 to K4 or K3 to K5. In some modalities, the value of Km depends on the temperature, concentration of water and / or the amount and type of food sugars. In some embodiments, Km is from about 0.1 to about 100, from about 0.1 to about 90, from about 0.1 to about 80, from about 0.1 to about 70, from about 0.1 to about 60, from about 0.1 to about 50, from about from about 0.1 to about 40, from about 0.1 to about 30, from about 0.1 to about 25, from about 0.1 to about 20, or from about 0.1 to about 15. In some embodiments, Km is from about 1 to about 100, from about 1 to about 90, from about 1 to about 80, from about 1 to about 70, from about 1 to about 60, from about 1 to about 50, from about 1 to about 40, from about 1 to about 30, from about 1 to about 25, about 1 to about 20, about 1 to about 15, about 1 to about 10, about 5 to about 50, about 5 to about 40, about 5 to about 30, about 5 to about 20, from about 5 to about 15, or from about 5 to about 10. In some embodiments, Km is from about 1 to about 15 or from about 5 to about 15. In some embodiments, an average, standard deviation, and / or relative standard deviation is determined for the calculated Km series. As used herein, a relative standard deviation is expressed as a percentage and is obtained by multiplying the standard deviation by 100 and dividing this product by the average. In some modalities, the balance is determined by the relative standard deviation of the Km series of less than 30%, less than 25%, less than 20%, less than 15%, less than 10%, less than 9%, less less than 8%, less than 7%, less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, or less than 1%. In some modalities, balance is determined by the relative standard deviation of the Km series of less than 15%, less than 10% or less than 5%. Post-reaction steps In some embodiments, a method described herein for making oligosaccharide preparations further comprises one or more additional processing steps after heating the aqueous composition to a sufficient temperature and for a sufficient time. In some embodiments, additional processing steps comprise, for example, separation (such as chromatographic separation), dilution, concentration, drying, filtration, demineralization, extraction, decolorization, or any combination thereof. For example, in some embodiments, the method comprises a dilution step and a bleaching step. In some embodiments, the method comprises a filtration step and a drying step. In some embodiments, the method comprises a dilution step, where water is added to the oligosaccharide preparation to prepare an oligosaccharide preparation syrup. In some embodiments, the preparation concentration of oligosaccharides in the syrup is from about 5% to about 80%, from about 10% to about 70%, from about 10% to about 60%, from about 10% to about 50%, from about 10% to about 40%, from about 10% to about 30%, or from about 15% to about 25%. In other embodiments, the method does not comprise a dilution step, but rather, the oligosaccharide preparation is allowed to solidify. In some embodiments, the method comprises a filtration step. In some embodiments, the method comprises recycling the catalyst by filtration. In some embodiments, the described method comprises a bleaching step. In some embodiments, the oligosaccharide preparation can be subjected to a decolorization step using any method known in the art, including, for example, treatment with an absorbent activated carbon, chromatography (for example, using ion exchange resin), hydrogenation, and / or filtration (for example, microfiltration). In some embodiments, the oligosaccharide preparation is contacted with a material to remove salts, minerals, and / or other ionic species. In certain embodiments, the oligosaccharide preparation is flowed through a pair of anion / cation exchange columns. In one embodiment, the anion exchange column contains a weak base exchange resin in the hydroxide form and the cation exchange column contains a strong acid exchange resin in the protonated form. In some embodiments, the method comprises a concentration step. In some embodiments, the concentration step produces an oligosaccharide preparation with increased concentration. For example, in some embodiments, the concentration step comprises evaporation (eg, vacuum evaporation), drying (eg, freeze-drying and spray-drying), or any combination thereof. In some embodiments, the method comprises an isolation step, wherein at least a portion of the oligosaccharide preparation is separated. In some embodiments, the isolation step comprises crystallization, precipitation, filtration (eg, vacuum filtration), and centrifugation or any combination thereof. In some embodiments, the method comprises a separation step. In some embodiments, the separation step comprises separating at least a portion of the oligosaccharide preparation from at least a portion of the catalyst, from at least a portion of the unreacted food sugars, or from both. In some embodiments, the separation step comprises filtration, chromatography, differential solubility, precipitation, extraction, or centrifugation. reactors The methods described herein may comprise the use of one or more suitable reactors for sugar condensation, considering reaction temperature, pH, pressure, and other factors. In some embodiments, the one or more suitable reactors comprise a fed batch stirred reactor, a stirred batch reactor, a continuous flow stirred reactor, a plug continuous flow column reactor, an attrition reactor or a stirred reactor. induced by an electromagnetic field. In some embodiments, the one or more suitable reactors comprise a reactor described in Ryu, S. K. and Lee, J. M., Bioconversion of waste cellulose by using an attrition bioreactor, Biotechnol. Bioeng. 25: 53-65(1983); Gusakov, A.V., and Sinitsyn, A.P., Kinetics of the enzymatic hydrolysis of cellulose: 1. A mathematical model for a batch reactor process, Enz. Microb. TechnoL, 7: 346-352 (1985); Gusakov, A. V., Sinitsyn, A. P., Davydkin, I. Y., Davydkin, V. Y., Protas, O. V., Enhancement of enzymatic cellulose hydrolysis using a novel type of bioreactor with intensive stirring induced by electromagnetic field, Appl. Biochem. Biotechnol., 56: 141-153(1996); o Fernanda de Castilhos Corazza, Flavio Faria de Moraes, Gisella María Zanin and Ivo Neitzel, Optimal control in fed-batch reactor for the cellobiose hydrolysis, Acta Scientiarum. Technology, 25: 33-38 (2003). In some embodiments, the one or more suitable reactors comprise fluidized bed, upflow blanket, immobilized or extruder type reactors for hydrolysis and / or fermentation. In some embodiments, the one or more suitable reactors comprise an open reactor, a closed reactor, or both. In some embodiments, where the method comprises a continuous process, the one or more suitable reactors may include a continuous mixer such as a screw mixer. Process In some embodiments, a method described herein for making or preparing oligosaccharide preparations comprises a batch process, a continuous process, or both. In some embodiments, the method for manufacturing the oligosaccharide preparation comprises a batch process. For example, in some embodiments of the batch process, manufacturing of subsequent batches of the oligosaccharide preparation does not begin until completion of the current batch. In some embodiments, during the batch process, all or a substantial amount of oligosaccharide preparation is withdrawn from the reactor. In some embodiments, during the batch process, all of the feed sugars and catalyst are combined in a reactor before the aqueous composition is heated to the described temperature or before polymerization is induced. In some embodiments, during the batch process, feed sugars are added before, after, or simultaneously with the addition of the catalyst. In some embodiments, the batch process is a fed batch process, where all of the feed sugars are not added to the reactor at the same time. In some embodiments of the fed-batch process, at least a portion of the feed sugars is added to the reactor during polymerization or after the aqueous composition is heated to the described temperature. In some embodiments of the fed-batch process, at least 10%, 20%, 30%, 40%, 50%, or 60% by weight of the feed sugars are added to the reactor during polymerization or after the aqueous composition is heated. at the described temperature. In some embodiments, the method for manufacturing the oligosaccharide preparation comprises a continuous process. For example, in some embodiments of the continuous process, the reactor contents flow continuously through the reactor. In some embodiments, the combination of the food sugars with the catalyst and the removal of at least a portion of the oligosaccharide preparation are performed simultaneously. In some embodiments, the method for manufacturing the oligosaccharide preparation comprises a one-pot or multi-pot process. For example, in some embodiments of the single pot process, the polymerization is carried out in a single reactor. For another example, in some embodiments of the multi-vessel process, the polymerization is carried out in more than one reactor. In some embodiments of the multi-vessel process, the method comprises 2, 3 or more reactors. In some embodiments of the multi-vessel process, the method comprises a combining step, where polymerization products from two or more reactors are combined. V Nutritional Composition that Includes the Anhydrous Subunit Provided herein are nutritional compositions comprising an oligosaccharide preparation. In certain embodiments, provided herein are nutritional compositions comprising a described oligosaccharide preparation, wherein the presence and / or concentration of the oligosaccharide preparation within the nutritional compositions can be selectively determined and / or detected. Oligosaccharide preparations, which exhibit complex functional modulation of a microbial community, can be important components of nutritional compositions. In this way, the presence and / or concentration of an oligosaccharide preparation within nutritional compositions can be one of the factors that must be measured in the process of quality control and manufacturing of nutritional compositions. Accordingly, the provided nutritional compositions are advantageous in terms of quality control and manufacturing purposes since the presence and / or concentration of the oligosaccharide preparation can be selectively determined and / or detected. For example, in some embodiments, the presence and concentration of the oligosaccharide preparation can be determined and / or detected by measuring a signal associated with the oligosaccharides containing anhydrous subunits. In some embodiments, the nutritional composition is an animal feed composition. In some embodiments, the nutritional composition comprises a base nutritional composition. Base Nutritional Compositions In some embodiments, a nutritional composition described herein comprises a base nutritional composition and a described oligosaccharide preparation. In some embodiments, the base nutritional composition comprises a carbohydrate source that is different from the oligosaccharide preparation. For example, in some embodiments, the base nutritional composition comprises a naturally occurring carbohydrate source (or naturally occurring oligosaccharide composition) such as starch and vegetable fibers. In some embodiments, the base nutritional composition comprises starch. In some embodiments, the base nutritional composition comprises vegetable fibers. In some embodiments, the base nutritional composition comprises one or more carbohydrate sources that are derived from: seeds, roots, tubers, maize, tapioca, arrowroot, wheat, rice, potatoes, sweet potato, sago, beans (for example, favas, lentils, etc.). , mung beans, peas, and chickpeas), corn, cassava, or other starchy foods (for example, acorns, arrowroot, arracacha, plantains, barley, breadfruit, buckwheat, canna, colacasia, katakuh, kudzu, taro, millet, oats , oca, Polynesian arrowroot, sorghum, rye, taro, chestnuts, water chestnuts and yams). In some embodiments, the base nutritional composition comprises one or more carbohydrate sources that are derived from: legumes (eg, peas, soybeans, lupines, green beans, and other beans), oats, rye, chia, barley, fruits (eg, , figs, avocados, plums, prunes, berries, bananas, apple skin, quinces, and pears), vegetables (for example, broccoli, carrots, cauliflower, zucchini, celery, cactus, and Jerusalem artichokes), root tubers, vegetables root (for example, sweet potatoes and onions), psyllium seed husks, seeds (for example, flax seeds), nuts (for example, almonds), whole grain foods, wheat, corn bran, lignans, or any combination thereof. In some embodiments, the base nutritional composition comprises one or more vegetable fibers derived from wheat bran, sugar beet pulp, diffused cottonseed, soybean hulls, or any combination thereof. In some embodiments, the base nutritional composition comprises less than 500 ppm, less than 400 ppm, less than 300 ppm, less than 200 ppm, less than 100 ppm, less than 50 ppm, less than 10 ppm, less than 5 ppm, or less than 1 ppm anhydrous subunits or oligosaccharides containing anhydrous subunits. In some embodiments, the base nutritional composition comprises less than 50 ppm, less than 10 ppm, less than 5 ppm, or less than 1 ppm of anhydrous subunit-containing oligosaccharides or anhydrous subunit-containing oligosaccharides. In some embodiments, the base nutritional composition is essentially free of anhydrous subunits. In some embodiments, the base nutritional composition lacks a detectable level of anhydrous subunits. Depending on the detection or determination methods, a level of anhydrous subunits below a certain threshold may be undetectable. For example, in some embodiments, a detectable level of anhydrous moisture may refer to at least 1000 ppm, at least 500 ppm, at least 400 ppm, at least 300 ppm, at least 200 ppm, at least 100 ppm, at least 50 ppm, at least 10 ppm, at least 5 ppm or at least 1 ppm of anhydrous subunit or oligosaccharide-containing anhydrous subunit in the base nutritional composition. In some embodiments, the base nutritional composition comprises multiple oligosaccharides. In some embodiments, the base nutritional composition comprises a distribution of glycosidic linkage types that is different from the oligosaccharide preparation. For example, in some embodiments, the base nutritional composition comprises a higher percentage of α-(1,4) glycosidic linkages than the oligosaccharide preparation. In some embodiments, glycosidic linkages such as α-(1,4) glycosidic linkages in the base nutritional compositions are digestible by one or more enzymes. In some embodiments, the glycosidic linkages in the base nutritional composition are more easily digestible and / or hydrolyzable than the glycosidic linkages in the oligosaccharide preparation. In some embodiments, the level of α-(1,2) glycosidic bond, α-(1,3) glycosidic bond, α-(1,6) glycosidic bond, β-(1,2) glycosidic bond, β- (1,3) glycosidic, β-(1,4) glycosidic bond or β-(1,6) glycosidic bond in the base nutritional composition is at least 2%, at least 3%, at least 4%, at least 5 %, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14% or at least 15 % less than the level of the respective glycosidic bond in the oligosaccharide preparation. In some embodiments, the level of α-(1,2) glycosidic bond, α-(1,3) glycosidic bond, α-(1,6) glycosidic bond, β-(1,2) glycosidic bond, β- (1,3)-glycosidic, β-(1,4)-glycosidic bond or β-(1,6)-glycosidic bond in the base nutritional composition is at least 10% lower than the level of the respective glycosidic bond in the oligosaccharide preparation. In some embodiments, the α-(1,4) glycosidic linkage level in the base nutritional composition is at least 50%, at least 40%, at least 35%, at least 30%, at least 25%, at least 20 %, at least 15%, at least 10%, at least 5% or at least 2% greater than the level of α-(1,4)glycosidic linkage in the oligosaccharide preparation. In some embodiments, the α-(1,4) glycosidic linkage level in the base nutritional composition is at least 10% higher than the α-(1,4) glycosidic linkage level in the oligosaccharide preparation. Animal feed composition Depending on the type and age of an animal, a nutritional composition may comprise the oligosaccharide preparation and the base nutritional composition in different proportions. For example, the oligosaccharide preparation can be combined with the base nutritional composition in various proportions suitable for the type and age of an animal. In some embodiments, the oligosaccharide preparation is present in the nutritional composition at a concentration of about 1 to about 10000 ppm, about 1 to about 5000 ppm, about 1 to about 3000 ppm, about 1 to about 2000 ppm, about 1 to about 1500 ppm, about 1 to about 1000 ppm, about 1 to about 500 ppm, about 1 to about 250 ppm, about 1 to about 100 ppm, about 10 to about 5,000 ppm, about 10 to about 3,000 ppm, about 10 to about 2,000 ppm, about 10 to about 1,500 ppm, about 10 to about 1,000 ppm, about 10 to about 500 ppm, about 10 to about 250 ppm, about 10 to about 100 ppm, about 50 to about 5,000 ppm, about 50 to about 3,000 ppm, about 50 to about 2,000 ppm, about 50 to about 1,500 ppm, from about 50 to about 1000 ppm, from about 50 to about 500 ppm, from about 50 to about 250 ppm, from about 50 to about 100 ppm, from about 100 to about 5000 ppm, from about 100 to about 3000 ppm, about 100 to about 2000 ppm, about 100 to about 1500 ppm, about 100 to about 1000 ppm, about 100 to about 500 ppm, about 100 to about 400 ppm, about 100 to about 300 ppm, about 100 to about 200 ppm, about 200 to about 5000 ppm, about 200 to about 3000 ppm, about 200 to about 2500 ppm, about 200 to about 2000 ppm, about 200 to about 1500 ppm, about 200 to about 1000 ppm, about 200 to about 500 ppm, about 500 to about 5000 ppm, about 500 at about 3,000 ppm, about 500 to about 2,500 ppm, about 500 to about 2,000 ppm, about 500 to about 1,500 ppm, or about 500 to about 1,000 ppm. In some embodiments, the oligosaccharide preparation is present in the nutritional composition at a concentration of between about 1 and about 5,000 ppm, between about 1 and about 1,000 ppm, between about 1 and about 500 ppm, between about 10 and about 5,000 ppm, between about 10 and about 2000 ppm, between about 10 and about 1000 ppm, between about 10 and about 500 ppm, between about 10 and about 250 ppm, between about 10 and about 100 ppm, between about 50 and about 5000 ppm, between about 50 to about 2000 ppm, about 50 to about 1000 ppm, about 50 to about 500 ppm, about 50 to about 250 ppm, or about 50 to about 100 ppm. In some embodiments, the oligosaccharide preparation is present in the nutritional composition at a concentration of from about 1 to about 5,000 ppm, from about 10 to about 1,000 ppm, from about 10 to about 500 ppm, or from about 50 to about 500 ppm. In some embodiments, the oligosaccharide preparation is present in the nutritional composition at a concentration of greater than 10 ppm, greater than 50 ppm, greater than 100 ppm, greater than 200 ppm, greater than 300 ppm, greater than 400 ppm, greater than 500 ppm, more than 600 ppm, more than 1,000 ppm, or more than 2,000 ppm. In some embodiments, the oligosaccharide preparation is present in the nutritional composition at a concentration of greater than 10 ppm, greater than 50 ppm, greater than 100 ppm, greater than 200 ppm, or greater than 500 ppm. In some embodiments, depending on the type and age of an animal, the nutritional composition may further comprise proteins, minerals (such as copper, calcium, and zinc), salts, essential amino acids, vitamins, and / or antibiotics. In some embodiments, methods for manufacturing nutritional compositions for animal feed are described herein. In some embodiments, the animal is selected from cattle (eg, beef cattle and dairy cattle), swine, aquatic animal, poultry, and human. In some embodiments, the animal is a pig, such as sows, piglets, and pigs. In other embodiments, the animal is poultry such as chicken, duck, turkey, goose, quail, and hen. In embodiments, the poultry is a broiler, breeder, or layer. In some embodiments, the animal is an aquatic animal such as salmon, catfish, sea bass, eel, tilapia, flounder, shrimp, and crab. In some embodiments, the nutritional composition is administered to an animal in a dry form, a liquid form, a paste, or a combination thereof. In some embodiments, the form of administration, feeding rate, and feeding schedule may vary depending on the type and age of the animal. Methods for Producing Nutritional Compositions Provided herein are methods for manufacturing a nutritional composition comprising: combining an oligosaccharide preparation with a base nutritional composition. In some embodiments, the oligosaccharide preparation comprises oligosaccharides containing anhydrous subunits. In some embodiments, the oligosaccharide preparation comprises a glycosidic bond-like distribution that is different from that of the base nutritional composition. In some embodiments, the oligosaccharide preparation is a synthetic oligosaccharide preparation. In some embodiments, the synthetic oligosaccharide preparation comprises at least n oligosaccharide fractions each having a distinct degree of polymerization selected from 1 to n (DP1 to DPn fractions). In some embodiments, n is an integer greater than or equal to 2. In some embodiments, n is an integer greater than 2. In some embodiments, n is an integer greater than or equal to 3. In some embodiments, n is an integer within a range of 1 to 100, such as 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22 , 23, 24, 25, 26, 27, 28, 29, 30, 40, or 50. In some embodiments, each of the DP1 to DPn fraction comprises 0.1% to 90% oligosaccharides containing anhydrous subunits by relative abundance measured by mass spectrometry. In some embodiments, each DP1 and DP2 fraction of the oligosaccharide preparation independently comprises from about 0.1% to about 15% or from about 0.5% to about 10% anhydrous subunit-containing oligosaccharides by relative abundance as measured by mass spectrometry. . In some embodiments, each DP1 and DP2 fraction of the oligosaccharide preparation independently comprises oligosaccharides containing anhydrous subunits within a range of about 0.1%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1 %, 1.2%, 1.3%, 1.4%, or 1.5% to about 8%, 9%, 10%, 11%, 12%, 15%, or 20% by relative abundance as measured by mass spectrometry. In some embodiments, the relative abundance of oligosaccharides in each of the n fractions decreases monotonically with their degree of polymerization. In some embodiments, the relative abundance of oligosaccharides in at least 5, 10, 20, or 30 DP fractions decreases monotonically with their degree of polymerization. In some embodiments, the method of manufacturing or processing a nutritional composition comprises mixing the oligosaccharide preparation with the base nutritional composition. For example, in some embodiments, mixing can be done by an industrial mixer and / or mixer such as a drum mixer, double cone mixer, ribbon mixer, V-mixer, shear mixer, and paddle mixer. In some embodiments, the method for manufacturing a nutritional composition further comprises a quality control step described herein. In some embodiments, the quality control step described herein comprises determining a level of a signal in a sample of the nutritional composition and calculating a concentration of the oligosaccharide preparation in the nutritional composition based on the level of the signal. In some embodiments, the quality control step described herein comprises detecting a signal in a sample of the nutritional composition by analytical instrumentation and accepting or rejecting a lot of the nutritional composition based on the presence or absence of the signal. In some embodiments, the quality control step described herein comprises detecting, through analytical instrumentation, the presence or absence of a first signal in a first sample of the nutritional composition and a second signal in a second sample of the composition. nutrition, and compare the first signal and the second signal. In some embodiments, the signal, the first signal, and / or the second signal are (i) indicative of one or more oligosaccharide containing subunits, (ii) associated with a degree of polymerization (DP) oligosaccharide distribution, or (iii) associated with a-(1,2) glycosidic bonds, a-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds , β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-β glycosidic bonds, α-(1,1)-β glycosidic bonds, β(1, 1 )-α glycosidic or β-(1,1 )-β glycosidic bonds of oligosaccharides. Additionally, in some embodiments, the method for manufacturing a nutritional composition comprises, after performing the quality control step, further mixing the oligosaccharide preparation with the base nutritional composition, adjusting the level of the oligosaccharide preparation, or a combination of the themselves. In some embodiments, adjusting the level of the oligosaccharide preparation comprises adding additional oligosaccharide preparation to the nutritional composition or removing a portion of the oligosaccharide preparation from the nutritional composition. In some embodiments, adjusting the level of the oligosaccharide preparation comprises adding additional base nutritional composition to the nutritional composition or removing a portion of the base nutritional composition from the nutritional composition. In some embodiments, adjusting the level of the oligosaccharide preparation comprises adding the additional oligosaccharide preparation into the nutritional composition. VL Method for Correlating Oligosaccharide Preparation Methods are provided herein for correlating the presence, absence and / or concentration, in a nutritional composition, of a described oligosaccharide preparation. Methods are provided herein for performing a quality control method in the manufacturing process of nutritional compositions comprising an oligosaccharide preparation and a base nutritional composition. Methods for determining the quality of nutritional compositions comprising an oligosaccharide preparation and a base nutritional composition are provided herein. In some embodiments, methods for correlating a synthetic oligosaccharide preparation into a nutritional composition are described herein. In some embodiments, a correlation method may refer to establishing, relating, and / or connecting a relationship between two things, and may also refer to comparing the presence and quantity of two things and evaluating a relationship of two things. In some embodiments, methods for detecting the concentration, presence and / or absence of a synthetic oligosaccharide preparation in a nutritional composition are described herein. In some embodiments, the nutritional composition comprises a described synthetic oligosaccharide preparation and a naturally occurring oligosaccharide composition (eg, base nutritional composition). In some embodiments, as used herein, the term "quality" may refer to the level of an oligosaccharide preparation (eg, synthetic oligosaccharide preparation) in the nutritional composition; for example, if the level is within a specific range such as 1 to 5000 ppm, 10 to 1000 ppm, 10 to 500 ppm, or 50 to 500 ppm. In some embodiments, the term "quality" may refer to the level of an oligosaccharide preparation in nutritional composition as evidenced by a signal displayed by an analytical instrument; for example, whether a specific peak is present or absent in an NMR, GC-MS, LC-MS / MS, MALDI-MS or HPLC chromatogram or spectrum and / or a weight determination. In some embodiments, the term "quality" may refer to the distribution of an oligosaccharide preparation (eg, synthetic oligosaccharide preparation) in the nutritional composition, for example, whether the oligosaccharide preparation is consistently and homogeneously distributed in the nutritional composition. Accordingly, in some embodiments, the quality of a batch of nutritional composition can be determined by comparing the levels and / or signals of the oligosaccharide preparation in two or more samples of the nutritional composition taken from the same batch. In some embodiments, the quality of a batch of nutritional composition can be determined by comparing the levels and / or signals of the oligosaccharide preparation in two or more samples of the nutritional composition taken from different batches. Therefore, a method for quantifying an oligosaccharide preparation in a nutritional composition is provided herein, comprising: determining a level of a signal in a sample of the nutritional composition and calculating a concentration of the oligosaccharide preparation in the nutritional composition based on signal level. Provided herein is a method for performing quality control of a nutritional composition comprising: detecting a signal in a sample of the nutritional composition by analytical instrumentation and accepting or rejecting a batch of the nutritional composition based on the presence or absence of the signal. Also provided herein is a method for performing quality control of a nutritional composition comprising: detecting, through analytical instrumentation, the presence or absence of a first signal in a first sample of the nutritional composition and a second signal in a second sample of the nutritional composition, and compare the first signal and the second signal. In some embodiments, the signal, the first signal, and / or the second signal are (i) indicative of one or more subunit-containing oligosaccharides, (ii) associated with a degree of polymerization (DP) oligosaccharide distribution, or (ii) ¡) associated with a-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1, 3) glycosidic, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-β glycosidic bonds, α-(1,1)-β glycosidic bonds, β bonds -(1,1)-α glycosidic or β-(1,1)-β glycosidic bonds of oligosaccharides. In some embodiments, a method for quantifying a synthetic oligosaccharide preparation in a nutritional composition is described herein, wherein the nutritional composition comprises the synthetic oligosaccharide preparation and a naturally occurring oligosaccharide composition, the method comprising: (a ) determining a level of a signal in a sample of the nutritional composition and (b) correlating a concentration of the oligosaccharide preparation in the nutritional composition based on the signal level, wherein the signal is (i) indicative of one or more oligosaccharides containing anhydrous subunits, (ii) is associated with a degree of oligosaccharide distribution by polymerization (DP) or (i¡¡) is associated with α-(1,2) glycosidic bonds, α-(1) ,3) glycosidic, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1) bonds ,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-(1,1)- bonds β glycosidic. In some embodiments, a method for performing quality control of a nutritional composition is described herein comprising: (a) providing a batch of a nutritional composition, wherein the nutritional composition comprises a synthetic oligosaccharide preparation and a composition of oligosaccharides of natural origin, (b) obtaining a nutritional composition sample from the lot, (c) detecting a signal from at least a portion of oligosaccharides in the nutritional composition sample by analytical instrumentation, and (d) accepting or rejecting the nutritional composition batch, wherein the signal is (i) indicative of one or more oligosaccharides containing anhydrous subunits or (ii) associated with an oligosaccharide degree of polymerization (DP) distribution, or (i¡¡ ) is associated with a-(1,2) glycosidic bonds, a-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1, 3) glycosidic, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β bonds -(1,1)-α glycosidic or β-(1,1)-β glycosidic bonds, of oligosidic. In some embodiments, a method for performing quality control of a nutritional composition is described herein comprising: (a) providing a sample of a nutritional composition, wherein the nutritional composition comprises a naturally occurring oligosaccharide composition, ( b) detecting a signal of at least one portion of oligosaccharides in the nutritional composition sample through analytical instrumentation and where the signal is indicative of one or more oligosaccharides containing anhydrous subunits, (ii) is associated with a distribution degree of polymerization (DP) of oligosaccharides or (i¡¡) is associated with a-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,6) glycosidic bonds, β bonds -(1,2) glycosidic, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds, β-(1,1)-β glycosidic bonds of oligosaccharides. In some embodiments, the signal indicates one or more oligosaccharides that contain anhydrous subunits.In some embodiments, a method for performing quality control of a nutritional composition comprising a synthetic oligosaccharide preparation and a naturally occurring oligosaccharide composition is described herein, the method comprising: (a) detecting, by analytical instrumentation , the presence or absence of a first signal in a first sample of the nutritional composition and a second signal in a second sample of the nutritional composition and (b) comparing the first signal and the second signal, where the first signal and the second signal are (i) indicative of one or more oligosaccharides containing anhydrous subunits, (ii) associated with a degree of polymerization (DP) distribution of oligosaccharides, or (iii) associated with α-(1,2) glycosidic linkages , a-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds , β-(1,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1)-β glycosidic bonds, β-(1,1)-α glycosidic bonds or β-( 1,1)-β glycosidic. In some embodiments, the first signal and / or the second signal indicates one or more oligosaccharides containing anhydrous subunits. Depending on their types, the signal (eg, signal level), the first signal, and / or the second signal can be determined or detected by any suitable analytical method, including, but not limited to, NMR spectroscopy, HPLC , SEC, FFF, A4F, GC, LC, GC-MS, LC-MS / MS, MALDI-MS, IR or CD. The level of the signal, the first signal and / or the second signal can be determined or detected by purifying the sample using LC and weighing the sample. In some embodiments, a signal from a described oligosaccharide preparation is determined or detected by MALDI-MS. In some embodiments, a signal from a described oligosaccharide preparation is determined or detected by LC-MS / MS. In some embodiments, a signal from a described oligosaccharide preparation is determined or detected by GC-MS. In some embodiments, a signal from a described oligosaccharide preparation is determined or detected by NMR such as 2D HSQC NMR. In some embodiments, the relative abundance or concentration of a described oligosaccharide preparation, or both, are calculated based on the level of a signal from the oligosaccharide preparation, for example, the relative abundance of one or more peaks in a spectrum. of masses or the intensity of one or more peaks in an NMR spectrum. Signal of Anhydrous Subunits In some embodiments, a method described herein comprises detecting a signal from an oligosaccharide preparation. In some embodiments, a signal described herein from an oligosaccharide preparation indicates one or more oligosaccharides that contain anhydrous subunits. In some embodiments, a method described herein comprises detecting two or more signals, ie, a first signal, a second signal, etc. In some embodiments, at least one of the first tag and the second tag indicate one or more oligosaccharides containing anhydrous subunits. In some embodiments, both the first signal and the second signal indicate one or more oligosaccharides containing anhydrous subunits. In some embodiments, a signal indicating one or more anhydrous subunit-containing oligosaccharides can be determined or detected by any suitable analytical instrumentation, including, but not limited to, liquid chromatography (such as HPLC), FFF, A4F, NMR, SEO, mass spectrometry such as LC-MS / MS, GC-MS and MALDI-MS. As used herein, in some embodiments, a signal indicating one or more anhydrous subunit-containing oligosaccharides may comprise a signal that is attributed to the one or more anhydrous subunit-containing oligosaccharides. In some embodiments, a signal indicating one or more anhydrous subunit-containing oligosaccharides comprises one or more peaks in mass spectrum, NMR or liquid chromatography (such as HPLC) and / or a weight determination that are attributed to subunit-containing oligosaccharides. anhydrous In some embodiments, one or more peaks in liquid chromatography, NMR, or mass spectrum (such as HPLC) and / or a weight determination are attributed to oligosaccharides containing anhydrous subunits originating from the oligosaccharide preparation. In some embodiments, one or more peaks on mass spectrum, NMR or liquid chromatography (such as HPLC) and / or a weight determination are attributed to oligosaccharides containing anhydrous subunits in any of the DP1 to DPn fraction in the preparation of oligosaccharides. In some embodiments, one or more peaks in mass spectrum, NMR or liquid chromatography (such as HPLC) and / or a weight determination are attributed to oligosaccharides containing anhydrous subunits in the DP1 fraction. In some embodiments, one or more peaks on liquid chromatography, NMR, or mass spectrum (such as HPLC) and / or a weight determination are attributed to levoglucosan, anhydrous 1,6-p-D-glucofuranose, or a combination thereof. . In some embodiments, a signal indicating one or more anhydrous subunit-containing oligosaccharides comprises one or more peaks in mass spectrum, NMR or liquid chromatography (such as HPLC) and / or a weight determination that are attributed to subunit-containing oligosaccharides. anhydrous in the DP2 fraction. In some embodiments, one or more peaks in mass spectrum, NMR or liquid chromatography (such as HPLC) and / or a weight determination are attributed to anhydro-cellobiose. In some embodiments, one or more peaks on mass spectrum, NMR or liquid chromatography (such as HPLC) and / or a weight determination are attributed to oligosaccharides containing cjccnnii 7f\7iw anhydrous subunits in fractions of DP3, DP4, DP5 or DP6. In some embodiments, one or more peaks in mass spectrum, NMR or liquid chromatography (such as HPLC) and / or a weight determination are attributed to oligosaccharides containing anhydrous subunits of more than one fraction. For example, in some embodiments, the signal is attributed to oligosaccharides containing anhydrous subunits of DP1 and DP2 fractions. In some embodiments, the signal is attributed to oligosaccharides containing anhydrous subunits of DP1, DP2, and DP3 fractions. For example, in some embodiments, the signal indicating one or more anhydrous subunit-containing oligosaccharides comprises one or more mass spectral peaks that are attributed to anhydrous subunit-containing oligosaccharides in the DP2 fraction. In some embodiments, the signal indicating one or more anhydrous subunit-containing oligosaccharides comprises one or more peaks in mass spectrum that are attributed to anhydrous subunit-containing oligosaccharides in the DP1 fraction. In some embodiments, the signal indicating one or more anhydrous subunit-containing oligosaccharides comprises a weight determination of DP2 anhydrous subunit-containing oligosaccharides. In some embodiments, the determination by weight is performed for at least a portion of oligosaccharides containing anhydrous DP2 subunits isolated and / or purified by preparative chromatography. In some embodiments, a method described herein comprises detecting two or more signals, ie, a first signal, a second signal, a third signal, etc. In some embodiments, the first signal and the second signal are attributed to oligosaccharides containing anhydrous subunits in the same fraction. For example, in some embodiments, the first signal is attributed to levoglucosan and the second signal is attributed to 1,6-anhydro-p-D-glucofuranose. In some embodiments, the first signal and the second signal are attributed to the same species of oligosaccharide containing anhydrous subunits. For example, in some embodiments, the first signal and the second signal are attributed to 1,6-anhydro-p-D-glucofuranose. In some embodiments, the first signal and the second signal are attributed to oligosaccharides containing anhydrous subunits of different fractions. In some embodiments, the first signal and the second signal are attributed to different oligosaccharide species containing anhydrous subunits. For example, in some embodiments, the first signal is attributed to levoglucosan and the second signal is attributed to anhydro-cellobiose. In some embodiments, at least one of the first signal and the second signal indicating one or more anhydrous subunit-containing oligosaccharides comprises one or more mass spectral peaks that are attributed to anhydrous subunit-containing oligosaccharides in the DP2 fraction. In some embodiments, at least one of the first signal and the second signal indicating one or more anhydrous subunit-containing oligosaccharides comprises one or more mass spectral peaks that are attributed to anhydrous subunit-containing oligosaccharides in the DP1 fraction. In some embodiments, at least one of the first signal and the second signal indicating one or more anhydrous subunit-containing oligosaccharides comprises a determination by weight of DP1 and / or DP2 anhydrous subunit-containing oligosaccharides. In some embodiments, both the first signal and the second signal indicating one or more anhydrous subunit-containing oligosaccharides comprise one or more peaks in mass spectrum that are attributed to anhydrous subunit-containing oligosaccharides in the DP2 fraction such as anhydrocellobiose. In some embodiments, both the first signal and the second signal indicating one or more anhydrous subunit-containing oligosaccharides comprise one or more mass spectral peaks that are attributed to anhydrous subunit-containing oligosaccharides in the DP1 fraction such as levoglucosan, 1 ,6-anhydro-p-D-glucofuranose or a combination thereof. In some embodiments, among the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides containing anhydrous subunits in the DP1 fraction. In some embodiments, between the signal, the first signal and the second signal, they are all attributed to oligosaccharides containing anhydrous subunits in the DP1 fraction. In some embodiments, among the signal, the first signal, and the second signal, one or more of them are attributed to levoglucosan, 1,6-anhydro-p-D-glucofuranose, or a combination thereof. In some embodiments, between the signal, the first signal, and the second signal, these are all attributed to levoglucosan, 1,6-anhydro-p-D-glucofuranose, or a combination thereof. In some embodiments, among the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides containing anhydrous subunits in the DP2 fraction. In some embodiments, between the signal, the first signal and the second signal, all of them are attributed to oligosaccharides containing anhydrous subunits in the DP2 fraction. In some modalities, between the signal, the first signal and the second signal, one or more of them are attributed to anhydro-cellobiose. In some modalities, between the signal, the first signal and the second signal, they are all attributed to anhydro-cellobiose. In some embodiments, among the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides containing anhydrous subunits in the DP3 fraction. In some embodiments, between the signal, the first signal and the second signal, all of them are attributed to oligosaccharides containing anhydrous subunits in the DP3 fraction. In some embodiments, a level of a reported signal can be determined by any suitable analytical instrumentation, including, but not limited to, a balance, liquid chromatography (such as HPLC), NMR, SEC, mass spectrometry such as LCMS / MS, GC-FID, GC-MS and MALDI-MS. For example, in some embodiments, the level of a signal is the relative abundance of one or more species of oligosaccharide containing anhydrous subunits represented by the signal. In some embodiments, the level of a signal is the concentration of one or more species of oligosaccharide containing anhydrous subunits represented by the signal. In some embodiments, the level of a signal is the weight of at least a portion of an isolated fraction of the disclosed oligosaccharide preparation (eg, oligosaccharides containing DP2 anhydrous subunits). Glycosidic Bond Signal In some embodiments, a signal described herein is associated with one or more glycosidic linkages. For example, in some embodiments, the signal is associated with α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,4) glycosidic bonds, α-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, or any combination thereof. In some embodiments, the signal is associated with α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds or β-(1,6) glycosidic bonds. In some embodiments, a method described herein comprises detecting two or more signals, ie, a first signal, a second signal, a third signal, etc. In some embodiments, at least one of the first signal and the second signal are associated with one or more glycosidic linkages. For example, in some embodiments, at least one of the first signal and the second signal are associated with α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,4) glycosidic bonds. , a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds or any combination thereof. In some embodiments, at least one of the first signal and the second signal is associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) glycosidic linkages, β-linkages -(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds or β-(1,6) glycosidic bonds. In some embodiments, both the first signal and the second signal are associated with one or more glycosidic linkages. For example, in some embodiments, both the first signal and the second signal are associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,4) glycosidic linkages, a-(1,4) glycosidic linkages, -(1,6) glycosidic, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, or any combination thereof. In some embodiments, both the first and second signals are associated with α-(1,2) glycosidic bonds, α-(1,3) glycosidic bonds, α-(1,6) glycosidic bonds, β-(1) ,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds or β-(1,6) glycosidic bonds. In some embodiments, a signal that is associated with one or more glycosidic bonds can be determined or detected by any suitable analytical instrumentation such as NMR, including, but not limited to, 1D1H NMR, 1D13C NMR, 2D NMR such as 2D JRES, HSQC , DOSY, HMBC, COZY, ECOSY, TOCSY, NOESY or ROESY, or any combination thereof. In some embodiments, a signal that is associated with one or more glycosidic bonds may refer to the signal being attributed to one or more glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α-(1,2) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal are all associated with α-(1,2) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α-(1,3) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal are all associated with α(1,3) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with α-(1,6) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal are all associated with α(1,6) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,2) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal are all associated with β(1,2) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,3) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal are all associated with β-(1,3) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,4) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal are all associated with β-(1,4) glycosidic linkages. In some embodiments, between the signal, the first signal and the second signal, one or more of them are associated with β-(1,6) glycosidic bonds. In some embodiments, between the signal, the first signal and the second signal are all associated with β-(1,6) glycosidic linkages. In some embodiments, a signal that is associated with one or more glycosidic bonds comprises one or more peaks in an NMR spectrum that are attributed to the one or more glycosidic bonds. In some modalities, the location, intensity, shape, and other characteristics of the signal may vary according to the type of NMR spectrum and the conditions for performing the NMR. In some embodiments, the presence or absence of a signal that is associated with one or more glycosidic bonds refers to the presence or absence of one or more peaks in an NMR spectrum that is attributed to one or more glycosidic bonds. In some embodiments, the level of a signal refers to the intensity of one or more peaks in an NMR spectrum that is attributed to one or more glycosidic bonds, where the relative abundance and / or concentration of the one or more glycosidic bonds may or may not be calculated based on intensity. PD distribution signal In some embodiments, a signal described herein is associated with an oligosaccharide DP distribution. In some embodiments, a method described herein comprises detecting two or more signals, ie, a first signal, a second signal, a third signal, etc. In some embodiments, at least one of the first signal and the second signal are associated with an oligosaccharide PD distribution. In some embodiments, both the first signal and the second signal are associated with a PD distribution of oligosaccharides. In some embodiments, the distribution of oligosaccharide DPs is primarily attributed to oligosaccharide preparation. In some embodiments, a signal that is associated with an oligosaccharide DP distribution can be determined or detected by any suitable analytical instrumentation, including, but not limited to, HPLC, SEC, FFF, A4F, mass spectrometry such as LC-MS / MS, GC-MS and MALDI-MS. In some embodiments, a signal that is associated with an oligosaccharide DP distribution can be determined based on the molecular weight distribution of the oligosaccharides. In some embodiments, a signal that is associated with an oligosaccharide PD distribution may refer to a signal provided by a suitable analytical instrumentation that is attributed to any one or more fractions from DP1 to DPn. In some embodiments, a signal that is associated with an oligosaccharide DP distribution is attributed to oligosaccharides in the DP1, DP2, DP3, DP4, or DP5 fraction. In some embodiments, between the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides in the DP1 fraction. In some embodiments, between the signal, the first signal and the second signal, all of them are attributed to oligosaccharides in the DP1 fraction. In some embodiments, between the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides in the DP2 fraction. In some embodiments, between the signal, the first signal and the second signal, all of them are attributed to oligosaccharides in the DP2 fraction. In some embodiments, between the signal, the first signal and the second signal, one or more of them are attributed to oligosaccharides in the DP3 fraction. In some embodiments, between the signal, the first signal and the second signal, all of them are attributed to oligosaccharides in the DP3 fraction. Depending on the type of analytical instrument, in some embodiments, the concentration and / or relative abundance of the oligosaccharides that are associated with the signal can be determined based on a signal level. In some embodiments, a signal that is associated with an oligosaccharide DP distribution is attributed to the DP2 fraction and is determined or detected by SEC, wherein the amount of the DP2 fraction in the oligosaccharides can be determined by SEC. In some embodiments, a signal that is associated with an oligosaccharide DP distribution is attributed to the DP2 fraction and is determined or detected by HPLC, wherein the amount of the DP2 fraction in the oligosaccharides can be determined by HPLC. In some embodiments, a signal that is associated with a DP distribution of oligosaccharides is attributed to the DP2 fraction and is determined or detected by LC-MS / MS, wherein the amount of the DP2 fraction in the oligosaccharides can be determined. by LC-MS / MS. It is to be understood that each of the signals (eg, the first signal and the second signal) can be independently chosen, determined, and / or detected. For example, in some embodiments, the first signal is associated with a DP distribution and is determined by SEC, while the second signal is indicative of oligosaccharide containing anhydrous subunits in the DP2 fraction and is detected by LC-MS / MS. In some embodiments, the first signal is associated with α-(1,6) glycosidic linkages and is detected by 2D1H,13C-HSQC, while the second signal indicates oligosaccharides containing anhydrous subunits in the DP1 fraction and determined or detected. by LCMS / MS. In some embodiments, the first signal and the second signal indicate oligosaccharides containing anhydrous subunits and are attributed to them in the DP1 fraction and determined or detected by mass spectrometry. In some embodiments, the first signal and the second signal indicate oligosaccharides containing anhydrous subunits and are attributed to them in the DP2 fraction and determined or detected by mass spectrometry. In some embodiments, the first signal and the second signal indicate anhydrous subunit-containing oligosaccharides in the DP2 fraction and are determined or detected by weight determination after isolation by preparative chromatography. Extraction In some embodiments, a method described herein comprises extracting at least a portion of oligosaccharides from a sample of the nutritional composition. In some embodiments, the extractant comprises one or more solvents that can partially dissolve or dissolve oligosaccharides. In some embodiments, the extractant comprises water, alcohol (eg, ethanol, methanol, or propanol), buffers, one or more organic solvents, or any combination thereof. In some embodiments, suitable buffers for extraction may comprise citric acid, acetic acid, phosphate, CHES, borate, diethylbarbituric acid, carbonic acid, bicarbonate, hydrochloric acid, sodium hydroxide, sodium acetate, imidazole, sodium carbonate, any combination thereof, or any other shock absorber known in the art. In some embodiments, the buffer has a pH less than 7. In other embodiments, the buffer has a pH equal to or greater than 7. In some embodiments, the extractant comprises water and ethanol in a ratio of about 5 to 95, about 10 to 90, about 20 to 80, about 30 to 70, about 40 to 60, about 50 to 50, about 60 to 40, about 70 to 30, about 80 to 20, about 90 to 10 or about 95 to 5 by weight or in volume. In some embodiments, the extractant comprises water and ethanol in a ratio of about 50 to 50 by weight. In some embodiments, the extractant comprises water and ethanol in a ratio of approximately 50 to 50 by volume. In some embodiments, the extractor comprises more than 30% by weight, more than 40% by weight, more than 50% by weight, more than 60% by weight, more than 70% by weight, more than 80% by weight, more from 90% by weight, more than 95% by weight, or more than 99% by weight of water. In some embodiments, the extractor is water. In some embodiments, a method described herein comprises various extraction times and extraction temperatures. A person skilled in the art can choose a suitable extractor, extraction time and extraction temperature based on the chemical and physical properties of the oligosaccharides and the nutritional composition. For example, in some embodiments, the extraction temperature is from about 20 to about 100°C, from about 30 to about 95°C, from about 40 to about 95°C, from about 50 to about 95°C, from about 60 to about 95°C, about 70 to about 95°C, about 80 to about 95°C, about 60 to about 90°C, about 70 to about 90°C, or about 75 to about 85 °C In some embodiments, the extraction temperature is from about 60 to about 90°C. In some embodiments, the extraction temperature is approximately 80°C. For example, in certain embodiments, the extractor is heated to the desired extraction temperature. Depending on the dissolution rate, some extractors and / or oligosaccharides may require a longer extraction time. In some modalities, the extraction time is approximately 5 minutes to 24 hours, 5 minutes to 10 hours, 5 minutes to 5 hours, 5 minutes to 2 hours, 5 minutes to 1 hour, 10 minutes to 10 hours, 10 minutes to 5 hours, 10 minutes to 2 hours or 10 minutes to 1 hour. In some modalities, the extraction time is approximately 5 minutes to 1 hour. In some modalities, the extraction time is approximately 30 minutes. In some embodiments, extraction comprises breaking down a sample of the nutritional composition into physically smaller pieces, such as by grounding with a mill. In some embodiments, the method comprises filtering the extracted oligosaccharides, eg, to remove solids from solution. In some embodiments, the filtration step can be performed by filter paper, ultrafiltration, microfiltration, centrifugation, precipitation, or any other separation technique. In some embodiments, the method comprises clarifying the extracted oligosaccharides. In certain embodiments, clarifying the extracted oligosaccharides comprises contacting the extracted oligosaccharide solution with a colored absorbent material, such as activated carbon and ion exchange resin. In some embodiments, the method comprises multiple extraction steps. For example, the method may comprise a solid-liquid extraction step and one or more liquid-liquid extraction and / or solid-liquid extraction steps. Concentration In some embodiments, a method described herein comprises concentrating at least a portion of extracted oligosaccharides. In some embodiments, the concentration of the extracted oligosaccharides is increased more than 1000-fold, more than 500-fold, more than 100-fold, more than 10-fold, or more than 5-fold after the concentration step. In some embodiments, the concentration of the extracted oligosaccharides increases more than 100-fold after the concentration step. In some embodiments, the concentration step comprises lyophilization, vacuum distillation, membrane separation, solvent extraction, evaporation of solvent from the oligosaccharide solution at room or elevated temperature, or any combination thereof. In some embodiments, the concentration step comprises lyophilization. In some embodiments, the concentration step comprises evaporating the solvent in the oligosaccharide solution under vacuum and / or at elevated temperature. In some embodiments, the concentration step comprises nanofiltration. In some embodiments, the concentration step comprises using oligosaccharides containing concentrated anhydrous DP1 subunits. In some embodiments, the concentration step comprises using oligosaccharides containing concentrated anhydrous DP2 subunits. In some embodiments, the concentration step comprises using oligosaccharides containing concentrated anhydrous DP3 subunits. In some embodiments, the extracted and concentrated oligosaccharides have an enriched DP1, DP2, DP3, DP4 or DP5 fraction. In some embodiments, the extracted and concentrated oligosaccharides have oligosaccharides that contain enriched anhydrous subunits. In some embodiments, a method described herein comprises introducing an internal standard into the extracted or concentrated oligosaccharides. For example, an internal standard can be introduced for MS quantification purposes. In some embodiments, the internal standard is an isotopically labeled material such as a synthetic oligosaccharide preparation comprising 13C. In some embodiments, the internal standard is glyco-oligosaccharides synthesized from 13C-glucose. Digestion In some embodiments, a method described herein comprises a step that selectively breaks down the carbohydrate source in the base nutritional composition. For example, a naturally occurring carbohydrate source in the base nutritional composition may be more susceptible to enzymatic hydrolysis than a synthetic oligosaccharide preparation. Accordingly, in some embodiments, the method described herein comprises digesting at least a portion of the extracted or concentrated oligosaccharides with one or more hydrolytic enzymes. In some embodiments, the one or more hydrolytic enzymes may comprise any enzyme that facilitates the hydrolysis of naturally occurring polysaccharides. In some embodiments, the one or more hydrolytic enzymes may comprise any enzyme that cleaves one or more naturally occurring glycosidic bonds. In some embodiments, the one or more hydrolytic enzymes selectively cleave naturally occurring α-(1,4)-glycosidic bonds or α-(1,4)-glycosidic bonds. In some embodiments, the one or more hydrolytic enzymes comprise carbohydratase, protease, lipase, amylase (eg, α-amylase and β-amylase), amyloglycosidase, invertase, α-galactosidase, cellulase, xylanase, chitinases, lysozymes, glucoamylase, pullulanase or any combination thereof. In some embodiments, the one or more hydrolytic enzymes comprise carbohydratease, protease, lipase, or any combination thereof. In some embodiments, the one or more hydrolytic enzymes comprise α-amylase, amyloglycosidase, invertase, α-galactosidase, or any combination thereof. In some embodiments, the concentration of one or more hydrolytic enzymes is approximately 0.1 to 40 U / mL, 0.1 to 20 U / mL, 0.5 to 20 U / mL, 0.5 to 15 U / mL, 0.5 to 10 U / mL, 0.5 to 9 U / mL, 0.5 to 8 U / mL, 0.5 to 7 U / mL, 0.5 to 6 U / mL, 0.5 to 5 U / mL, 0.5 to 4 U / mL, 1 to 10 U / mL, 1 to 9 U / mL, 1 to 8 U / mL, 1 to 7 U / mL, 1 to 6 U / mL, 1 to 5 U / mL, 2 to 5 U / mL, or 3 to 4 U / mL for each enzyme . In some embodiments, the concentration of the one or more hydrolytic enzymes is about 1 to 10 U / mL for each enzyme. In some embodiments, the concentration of the one or more hydrolytic enzymes is approximately 3 to 4 U / mL for each enzyme. Depending on the type and concentration of the enzymes and other digestion conditions, the digestion time may vary. In some modalities, the digestion time is approximately 10 minutes to 24 hours, 30 minutes to 12 hours, 1 hour to 12 hours, 2 hours to 11 hours, 3 hours to 10 hours, 4 hours to 12 hours, 4 hours to 11 hours, 4 hours to 10 hours, 4 hours to 9 hours, 2 hours to 10 hours, 2 hours to 8 hours, 2 hours to 6 hours, 3 hours to 8 hours or 3 hours to 5 hours. In some modalities, the digestion time is approximately 4 hours to 12 hours. In some modalities, the digestion time is approximately 4 hours. In certain embodiments, a change in digestion temperature can affect the rate of digestion of the enzymes. In some embodiments, the digestion temperature is approximately 20 to 100°C, 30 to 90°C, 40 to 80°C, 50 to 70°C, or 55 to 65°C. In some embodiments, the digestion temperature is about 40 to 80°C. In In some modalities, the digestion temperature is approximately 60 °C. In some embodiments, the method comprises multiple digestion steps. For example, the digestion step can be repeated multiple times until all or substantially all of the carbohydrate sources in the base nutritional composition are hydrolyzed. In certain embodiments, the method comprises reducing the extracted or concentrated oligosaccharides. In some embodiments, reducing the oligosaccharides to the respective alditols can result in less complex chromatograms, sharper peaks, and therefore more sensitive detection. In some embodiments, the extracted or concentrated oligosaccharides are reduced by one or more reducing agents such as sodium borohydride (NaBH4), iron sulfate, sulfur dioxide, dithionates, thiosulfates, iodide, hydrazine, and ascorbic acid. In some embodiments, the extracted or concentrated oligosaccharides are reduced by sodium borohydride. Separation, isolation and quantification In some embodiments, a method described herein comprises a separation and / or isolation step. In some embodiments, the method described herein comprises separating at least a portion of extracted, concentrated, digested, or reduced oligosaccharides. In some embodiments, the method described herein comprises separating the extracted oligosaccharides. In some embodiments, the method described herein comprises separating the concentrated oligosaccharides. In some embodiments, the method described herein comprises separating the digested oligosaccharides. In some embodiments, the method described herein comprises separating the reduced oligosaccharides. The oligosaccharides can be separated by any suitable means. For example, in some embodiments, oligosaccharides are separated by flash chromatography, low, medium, or high pressure liquid chromatography, ultrafiltration, membrane separation, reverse osmosis, or any combination thereof. In some embodiments, the oligosaccharides are separated by flash chromatography. In some embodiments, the oligosaccharides are separated chromatographically. In some embodiments, the oligosaccharides are separated by precipitation. In some embodiments, the oligosaccharides are separated by nanofiltration. In some embodiments, oligosaccharides containing DP1 anhydrous subunits or DP1 oligosaccharides are separated by nanofiltration. In some embodiments, oligosaccharides containing anhydrous subunits of DP2 or oligosaccharides of DP1 are separated by nanofiltration. In some embodiments, oligosaccharides containing anhydrous subunits of DP3 or oligosaccharides of DP1 are separated by nanofiltration. In some embodiments, the method described herein comprises isolating at least a portion of extracted, concentrated, undigested, reduced, or separated oligosaccharides. 101 In some embodiments, the method described herein comprises isolating undigested oligosaccharides. In some embodiments, the method described herein comprises isolating the separated oligosaccharides. In some embodiments, the method described herein comprises isolating each separate oligosaccharide fraction. In some embodiments, the method comprises oligosaccharides containing isolated anhydrous subunits. In some embodiments, the method comprises isolating certain oligosaccharide fractions that contain anhydrous subunits, such as oligosaccharides that contain anhydrous subunits of DP1 or DP2. In some embodiments, the isolation of oligosaccharides may comprise concentrating and / or combining oligosaccharides with similar characteristics, such as degree of polymerization. In certain embodiments, the oligosaccharides are separated and / or isolated by the degree of polymerization. In some embodiments, the method comprises isolating and / or separating oligosaccharides with a degree of polymerization of 1, 2, 3, 4, or 5. In some embodiments, at least a portion of oligosaccharides in the DP1 fraction is isolated and / or separate. In some embodiments, at least a portion of the oligosaccharides in the DP2 fraction is isolated and / or separated. In some embodiments, at least a portion of the oligosaccharides in the DP3 fraction are isolated and / or separated. In some embodiments, at least a portion of the oligosaccharides in the DP4 fraction are isolated and / or separated. In some embodiments, at least a portion of the oligosaccharides in the DP5 fraction is isolated and / or separated. In some embodiments, two or more oligosaccharide moieties are isolated and / or separated. In some embodiments, the oligosaccharides in the DP1 and DP2 fractions are isolated and / or separated. In some embodiments, the oligosaccharides in the DP1, DP2, and DP3 fractions are isolated and / or separated. In certain embodiments, the oligosaccharides are separated and / or isolated as to whether they comprise anhydrous subunits. In some embodiments, the method comprises isolating and / or separating anhydrous subunit-containing oligosaccharides with a degree of polymerization of 1,2, 3, 4, or 5. In some embodiments, at least a portion of anhydrous subunit-containing oligosaccharides in the fraction from DP1 are isolated and / or separated. In some embodiments, at least a portion of the anhydrous subunit-containing oligosaccharides in the DP2 fraction are isolated and / or separated. In some embodiments, at least a portion of anhydrous subunit-containing oligosaccharides in the DP3 fraction are isolated and / or separated. In some embodiments, at least a portion of the anhydrous subunit-containing oligosaccharides in the DP4 fraction are isolated and / or separated. In some embodiments, at least a portion of anhydrous subunit-containing oligosaccharides in the DP5 fraction are isolated and / or separated. In some embodiments, two or more anhydro-subunit-containing oligosaccharide fractions are isolated and / or separated. In certain embodiments, the method described herein comprises a quantization step. In some embodiments, at least a portion of digested oligosaccharides, not 102 digested, extracted, concentrated, separated and / or isolated are quantified. In some embodiments, separated and / or isolated oligosaccharides are quantitated. In some embodiments, isolated oligosaccharides are quantitated. In some embodiments, oligosaccharides are quantified by weight, concentration, and / or relative abundance. In some embodiments, oligosaccharides are quantified by weight. In some embodiments, at least a portion of the oligosaccharides in the DP2 fraction are isolated and then quantitated by weight. In some embodiments, at least a portion of the anhydrous subunit-containing oligosaccharides in the DP2 fraction is isolated and then quantitated by weight. In some embodiments, oligosaccharides containing anhydrous subunits within isolated oligosaccharides are quantitated, such as by relative abundance by mass spectrometry. For example, DP2 oligosaccharides containing anhydrous subunits in the isolated DP2 fraction are quantitated by relative abundance shown in mass spectrometry. In some embodiments, a majority of the quantified oligosaccharides are from the oligosaccharide preparation. In some modalities, more than 30%, more than 40%, more than 50%, more than 60%, more than 70%, more than 80%, more than 90%, more than 95% or more than 99% by weight of quantified oligosaccharides are from the oligosaccharide preparation. In some embodiments, greater than 30%, greater than 40%, greater than 50%, greater than 60%, greater than 70%, greater than 80%, greater than 90%, greater than 95% or greater than 99% oligosaccharides quantified, by relative abundance, are from the oligosaccharide preparation. Signal Analysis In some embodiments, a method described herein comprises analyzing at least a portion of extracted, digested, undigested, separated or concentrated oligosaccharides and obtaining a signal. In some embodiments, the method described herein comprises analyzing, by analytical instrumentation, the separated oligosaccharides. In some embodiments, the method described herein comprises analyzing, through analytical instrumentation, the isolated oligosaccharides. In some embodiments, the method described herein comprises analyzing, by analytical instrumentation, the digested oligosaccharides. In some embodiments, the method described herein comprises analyzing, by analytical instrumentation, the quantified oligosaccharides. In some cases, a derivation step is performed for oligosaccharides, either before or at the time they are analyzed through various instruments. A derivatization step can function to alter the chemical and / or physical properties of the oligosaccharides and facilitate their quantification or separation. One or more functional or tagging groups may be attached to the oligosaccharides during derivatization. A derivatization step may involve chemical reactions that add polar or nonpolar groups to oligosaccharides; For example, chemical reactions such as silylation, 103 acylation, alkylatin, esterification, and transesterification. Derivation methods are described in the art, for example, Ruiz-Matute et al. J. Chromatography B, vol. 879 (17-18), 1226-1240, and S. Ahuja, J. Pharmaceutical Sciences, vol 65 (2), Feb 1976, 163-182, which are incorporated by reference in their entireties. In some embodiments, a bypass step is performed prior to detection of the signals. In some embodiments, a method described herein comprises analyzing glycosidic bonds of oligosaccharides by NMR, thereby determining or detecting one or more described signals (such as signal level, first signal, and second signal) associated with the corresponding glycosidic bonds. In some embodiments, the method comprises analyzing glycosidic bonds by 1D1H NMR, 1D13C NMR, 2D NMR such as 2D JRES, HSQC, HMBC, COZY, ECOSY, TOCSY, NOESY and ROESY, or any combination thereof. In some embodiments, the glycosidic bonds analyzed are a-(1,2) glycosidic bonds, a-(1,3) glycosidic bonds, a-(1,6) glycosidic bonds, β-(1,2) glycosidic bonds, β-(1,3) glycosidic bonds, β-(1,4) glycosidic bonds, β-(1,6) glycosidic bonds, α-(1,1)-α glycosidic bonds, α-(1,1)- bonds β-glycosidic, β-(1,1)-α-glycosidic bonds, β-(1,1)-β-glycoside oligosaccharide bonds. In some embodiments, the method comprises analyzing α-(1,2)-glycosidic linkages of the oligosaccharides by NMR, thereby determining or detecting a signal described as being associated with α-(1,2)-glycosidic linkages. In some embodiments, the method comprises analyzing α-(1,3)-glycosidic linkages of the oligosaccharides by NMR, thereby determining or detecting a signal described as being associated with α-(1,3)-glycosidic linkages. In some embodiments, the method comprises analyzing α-(1,6) glycosidic linkages of the oligosaccharides by NMR, thereby determining or detecting a signal described as being associated with α-(1,6) glycosidic linkages. In some embodiments, the method comprises analyzing oligosaccharide β-(1,2) linkages by NMR, thereby determining or detecting a signal described as being associated with β-(1,2) glycosidic linkages. In some embodiments, the method comprises analyzing oligosaccharide β-(1,3) linkages by NMR, thereby determining or detecting a signal described as being associated with β-(1,3) glycosidic linkages. In some embodiments, the method comprises analyzing oligosaccharide β-(1,4) linkages by NMR, thereby determining or detecting a signal described as being associated with β-(1,4) glycosidic linkages. In some embodiments, the method comprises analyzing oligosaccharide β-(1,6) linkages by NMR, thereby determining or detecting a signal described as being associated with β-(1,6) glycosidic linkages. In some embodiments, a method described herein comprises analyzing oligosaccharides containing anhydrous subunits, thereby determining or detecting a described signal (such as the level of the signals, the first signal, and the second signal). 104 signal) indicating one or more oligosaccharides containing anhydrous subunits. In some embodiments, oligosaccharides containing anhydrous subunits are analyzed by weight determination, HPLC, NMR, SEC, mass spectrometry such as LC-MS / MS, GC-MS, and MALDI-MS, or a combination thereof. In some embodiments, oligosaccharides containing anhydrous subunits are analyzed by LC-MS / MS. In some embodiments, oligosaccharides containing anhydrous subunits are analyzed by GC-MS. In some embodiments, oligosaccharides containing anhydrous subunits are analyzed by MALDI-MS. In some embodiments, oligosaccharides containing anhydrous subunits are analyzed by HPLC. In some embodiments, oligosaccharides containing anhydrous subunits are analyzed by weight determination of fractions isolated and / or purified by liquid chromatography. In some embodiments, a method described herein comprises analyzing oligosaccharides containing anhydrous subunits in any one or more fractions from DP1 to DPn. In some embodiments, the method comprises analyzing the anhydrous subunit-containing oligosaccharides in any of the DP1 to DP5 fractions. In some embodiments, the method comprises analyzing oligosaccharides containing anhydrous subunits in the DP1 fraction. In some embodiments, the method comprises analyzing oligosaccharides containing anhydrous subunits in the DP2 fraction. In some embodiments, the method comprises analyzing oligosaccharides containing anhydrous subunits in the DP3 fraction. In some embodiments, the method comprises analyzing oligosaccharides containing anhydrous subunits in the DP4 fraction. In some embodiments, the method comprises analyzing oligosaccharides containing anhydrous subunits in the DP5 fraction. In some embodiments, a method described herein comprises analyzing the PD distribution of oligosaccharides thereby determining or detecting a described signal (such as the level of the signals, the first signal and the second signal) that is associated with the PD distribution. In some embodiments, the described signal is provided by HPLC or SEC. In some embodiments, analyzing the DP distribution of oligosaccharides comprises determining, detecting, or quantifying oligosaccharides in any one or more fractions from DP1 to DPn. In some embodiments, analyzing the DP distribution of oligosaccharides comprises determining, detecting, or quantifying oligosaccharides in any of the DP1 to DP5 fractions. In some embodiments, analyzing the oligosaccharide DP distribution comprises determining, detecting, or quantifying oligosaccharides in the DP1 fraction. In some embodiments, analyzing the oligosaccharide DP distribution comprises determining, detecting, or quantifying oligosaccharides in the DP2 fraction. In some embodiments, oligosaccharide PD distribution analysis comprises determining, 105 detect or quantify oligosaccharides in the DP3 fraction. In some embodiments, the method comprises quantifying at least a portion of oligosaccharides in any of the DP1 to DPn fractions. In some embodiments, the method comprises quantifying at least a portion of oligosaccharides in any of the DP1 to DP5 fractions. In some embodiments, the method comprises quantifying at least a portion of oligosaccharides in the DP1 fraction. In some embodiments, the method comprises quantifying at least a portion of oligosaccharides in the DP2 fraction. In some embodiments, the method comprises quantifying at least a portion of oligosaccharides in the DP3 fraction. Depending on the analytical instrumentation, a method described herein may comprise different variations. In some variations, the method comprises detecting the presence or absence of a signal. In some embodiments, the detection can be done manually, automatically such as by a machine, or any combination thereof. In some variations, the method comprises determining the characteristics of a signal, including, but not limited to, the intensity, resistance, shape, and / or area of ​​a signal. In some embodiments, determining the characteristics of a signal comprises determining the presence or absence of a signal. In some embodiments, determining the characteristics of a signal comprises determining the level of the signal. For example, in some embodiments, the absence of signal from DP2 anhydrous subunit-containing oligosaccharides in mass spectrometry indicates that the nutritional composition sample does not contain an oligosaccharide preparation or does not contain a detectable level of the oligosaccharide preparation. For another example, in some embodiments, the presence and / or signal level of oligosaccharides containing anhydrous DP2 subunits in mass spectrometry indicates that the nutritional composition sample may contain a level of oligosaccharide preparation that corresponds to the level of the signal. For yet another example, in some embodiments, the presence and / or signal level of α-(1,6) glycosidic linkages in NMR spectra indicate that the nutritional composition sample may contain a level of oligosaccharide preparation corresponding to at the signal level. In some embodiments, the method comprises correlating (eg, calculating or estimating) a concentration of oligosaccharide preparation in the nutritional composition based on a described signal (such as the level of a signal, the first signal, and the second signal). For example, the relative abundance of oligosaccharides can be correlated based on a mass spectrometry signal. In some embodiments, the concentration and / or relative abundance of oligosaccharides can be correlated based on an SEO, HLPC, and / or NMR signal. In some embodiments, the oligosaccharide preparation is analyzed to calculate or 106 estimate its concentration in the nutritional composition. For example, in some embodiments, the level of anhydrous subunit-containing oligosaccharides in the oligosaccharide preparation is calculated when the quality control step determines or detects a signal indicating anhydrous subunit-containing oligosaccharides. For another example, in some embodiments, the PD distribution of the oligosaccharide preparation is determined when the quality control step determines or detects a signal that is associated with an oligosaccharide DP distribution. For yet another example, in some embodiments, the relative abundance of α-(1,6) glycosidic linkages is determined for the oligosaccharide preparation, when the quality control step determines or detects a signal that is associated with α-( 1,6) glycosidic. In some embodiments, the method comprises comparing signals, where any characteristic of a signal can be compared. For example, in some embodiments, the method comprises comparing the first signal and the second signal. In some embodiments, the method comprises comparing the level of the first signal and the level of the second signal. In some embodiments, a difference between the first signal and the second signal indicates that the oligosaccharide preparation is distributed inconsistently in the nutritional composition. In other embodiments, the similarities between the first signal and the second signal indicate that the oligosaccharide preparation is consistently distributed in the nutritional composition. It is to be understood that a quality control method as provided herein may comprise any combination of steps and modalities. Also, in some embodiments, the quality control method is repeated. In certain embodiments, the quality control method is performed for multiple samples taken from the same batch or different batches of nutritional composition. In certain embodiments, the first sample and the second sample are taken from the same batch of nutritional composition. In certain embodiments, the first sample and the second sample are taken from different batches of the nutritional composition. In some embodiments, the first sample and the second sample are taken from the same or different manufacturing facilities. In some embodiments, the first sample and the second sample are taken at the same or different times. In certain modalities, the second sample is taken more than 1 day, more than 1 week, more than 1 month, more than 6 months, or more than 1 year after the first sample is taken. In certain modalities, the first sample and the second sample are taken within a period of 1 day, 1 week, 1 month, 6 months or 1 year. In some embodiments, the first sample and the second sample are taken from different locations in the same blender, where the oligosaccharide preparation and the base nutritional composition are combined. In some embodiments, the first sample is taken during mixing of the oligosaccharide preparation and nutritional composition, and the second sample is taken cjccnnii 7f\7iw 107 after mixing. In some embodiments, there is a limit of detection to the method described herein, where an out-of-limit level of oligosaccharide preparation may not be detected by the method. In some embodiments, the detection limit for oligosaccharide preparation is greater than 1 ppm, greater than 5 ppm, greater than 10 ppm, greater than 50 ppm, greater than 100 ppm, greater than 200 ppm, greater than 300 ppm, greater than 400 ppm, more than 500 ppm, more than 600 ppm, more than 700 ppm, more than 800 ppm, more than 900 ppm, or more than 1000 ppm with respect to nutritional composition. In some embodiments, the detection limit for the oligosaccharide preparation is greater than 10 ppm, greater than 50 ppm, greater than 100 ppm, or greater than 500 ppm with respect to nutritional composition. additional steps In some embodiments, a method described herein comprises accepting and / or rejecting a batch of the nutritional composition. In some embodiments, a batch of the nutritional composition is accepted or rejected after the quality control step (or after performing a method described herein). In some embodiments, accepting or rejecting is done manually, automatically such as by machine, or by a combination thereof. In some embodiments, rejection or acceptance is based in whole or in part on the presence or absence of a described signal. In other embodiments, rejection or acceptance is based in whole or in part on the level of a reported signal, upon which the concentration of the oligosaccharide preparation in the nutritional composition is calculated. In some embodiments, rejection or acceptance is based in whole or in part on comparing the first signal and the second signal. In further embodiments, the rejection or acceptance is based in whole or in part on a predetermined concentration range of oligosaccharide preparation in the nutritional composition. For example, the predetermined range of concentration may vary according to the specific animal feed composition. As an example, in some embodiments, a batch of nutritional composition may be rejected if the level of a signal indicates that the oligosaccharide preparation is not within 10 to 1000 ppm, 10 to 500 ppm, or 50 to 500 ppm of the composition. nutritional. In some embodiments, a method described herein comprises adjusting the oligosaccharide preparation level after determining or detecting, eg, after the quality control step. In some embodiments, oligosaccharide preparation level adjustment comprises nutritional base composition level adjustment, oligosaccharide preparation level adjustment, or a combination thereof. In some embodiments, adjusting the level of the oligosaccharide preparation comprises adding additional oligosaccharide preparation in the nutritional composition or removing a portion 108 OF THE OLIGOSACCHARIDE PREPARATION OF NUTRITIONAL COMPOSITION. In some embodiments, adjusting the level of the oligosaccharide preparation comprises adding additional base nutritional composition to the nutritional composition or removing a portion of the base nutritional composition from the nutritional composition. In some embodiments, adjusting the level of the oligosaccharide preparation comprises adding the additional oligosaccharide preparation into the nutritional composition. In some embodiments, adjusting the level of the oligosaccharide preparation comprises mixing the nutritional composition to increase consistency. In certain embodiments, the method comprises adjusting the level of the oligosaccharide preparation to a predetermined range, which may vary according to the specific animal feed composition. Although the present invention and its advantages have been described in detail, it is to be understood that various changes, substitutions, and alterations may be made herein without departing from the spirit and scope of the invention as defined by the appended claims. The present invention is further illustrated in the following examples which are provided for purposes of illustration only and are not intended to limit the invention in any way. EXAMPLES Example 1: Synthesis of a gluco-galacto-oligosaccharide preparation Synthesis of a glucogalacto-oligosaccharide preparation was performed in a three liter reaction vessel using catalyst loadings, reaction times, and reaction temperatures that were selected to allow adequate production on the kg scale. D-glucose monohydrate (825.16 g), D-lactose monohydrate (263.48 g) and 2-pyridinesulfonic acid (1.0079 g, Sigma-Aldrich, St. Louis, US) were added to a three liter round bottom flask and three necks with a 29 / 42 ground glass central joint and two 24 / 40 ground glass side joints. A 133mm Teflon stirring blade was attached to a glass stirring shaft using PTFE tape. The stir bar was secured through the center point using a teflon bearing adapter and coupled to a high torque overhead mechanical mixer via a flexible coupler. The flask was secured within a hemispherical electrical heating mantle operated by a temperature control unit via a J-type wand thermocouple inserted through a rubber septum in one of the side ports. The thermocouple tip was adjusted to reside within the reaction mixture with several mm of clearance above the mixing element. A secondary temperature probe connected to an auxiliary temperature monitor was also inserted and secured by the same means. The second side hole of the flask was fitted with a reflux condenser cooled by a water-glycol mixture kept below 4 °C by a recirculating bath chiller. 109 The reaction mixture was gradually heated to 130 °C with continuous mixing at a stirring speed of 80-100 rpm. When the reaction mixture reached 120 °C, the reflux condenser was returned to a distillation configuration, with the distillate collected in a 250 mL round bottom flask placed in an ice bath. The mixture was held at 130°C with continuous mixing for 6 hours, after which the thermocouple box was turned off. The distillation apparatus was removed and 390 g of distilled water at 60 °C was gradually added to the three-necked flask. The resulting mixture was allowed to stir at 40 RPM for 10 hours. Approximately 1,250 g of a light amber viscous material was collected and measured by refractive index to have a concentration of 71.6 Brix. Example 2: Synthesis of a glyco-oligosaccharide preparation Synthesis of a gluco-oligosaccharide preparation was performed in a three liter reaction vessel using catalyst loadings, reaction times, and reaction temperatures that were selected to allow adequate production on the kg scale. D-glucose monohydrate (1.150g) was added to a 3 liter 3 neck round bottom flask with a 29 / 42 ground glass center joint and two 24 / 40 ground glass side joints. A 133mm Teflon stirring blade was attached to a glass stirring shaft using PTFE tape. The stir bar was secured through the center hole of the flask using a teflon bearing adapter and attached to a high torque mechanical mixer via a flexible coupler. The flask was secured within a hemispherical electrical heating mantle operated by a temperature control unit via a J-type wand thermocouple inserted through a rubber septum in one of the side ports. The thermocouple tip was adjusted to reside within the reaction mixture with several mm of clearance above the mixing element. A secondary temperature probe connected to an auxiliary temperature monitor was also inserted and secured by the same means. The second side hole of the flask was fitted with a reflux condenser cooled by a water-glycol mixture kept below 4 °C by a recirculating bath chiller. The reaction mixture was gradually heated to 130°C with continuous mixing at a stirring speed of 80-100 rpm. When the reaction temperature increased to between 120°C and 130°C, (+)camphor-10-sulfonic acid (1.16 g, Sigma-Aldrich, St. Louis) was added to the three-necked flask and the apparatus was switched from a reflux condenser setup to a distillation setup with a round bottom collection flask placed in an ice bath. This setup was maintained for 1.5 hours, after which the thermocouple box was turned off, the distillation apparatus was removed, and 390 g of distilled water at 23°C was gradually added to the three-necked flask. The resulting mixture was left 110 shake at 40 rpm for 10 hours until the time of collection. Approximately 1300g of a dark amber viscous material was collected and measured to have a concentration of 72.6 brix. Example 3: Synthesis of a gluco-galacto-manno-oligosaccharide preparation Synthesis of a gluco-galacto-manno-oligosaccharide preparation was performed in a three liter reaction vessel using catalyst loadings, reaction times, and reaction temperatures that were selected to allow adequate production on the kg scale. MH47-32-A / MH46-35-B: 08 / 10 / 2018 The gluco-galacto-manno-oligosaccharide preparation was prepared as two separate components synthesized in separate reaction vessels that were collected independently. Each synthesis used different starting reagents, but followed the same procedure and methods until completion. The final glucogalacto-mannooligosaccharide preparation was a homogeneous syrup formed from the mixture of both synthesis products. For the synthesis of the first component, 990.54 g of glucose monohydrate, 105.58 g of lactose monohydrate, and 1.00 g of 2-pyridinesulfonic acid were added to a three-liter, round-bottomed, three-necked flask with a ground-glass center joint. 29 / 42 flanked by two 24 / 40 ground joints. A 133mm Teflon stirring blade was attached to a 440mm glass stirring shaft using PTFE tape. The stir bar was secured through the center point using a teflon bearing adapter and coupled to a high torque overhead mechanical mixer via a flexible coupler. The flask was placed inside a hemispherical electrical heating mantle operated by a temperature control unit via a J-type wand thermocouple inserted through a rubber septum in one of the side holes. The thermocouple tip was adjusted to reside within the reaction mixture with several mm of clearance above the mixing element. A secondary temperature probe connected to an auxiliary temperature monitor was also inserted and secured by the same means. The second side hole of the flask was fitted with a reflux condenser cooled by a water-glycol mixture kept below 4 °C by a recirculating bath chiller. The reaction mixture was gradually heated to 130°C with continuous mixing at a stirring speed of 80-100 rpm. Once a temperature control box reading between 120°C and 130°C was observed, the apparatus was switched from a reflux condenser configuration to a distillation configuration with a round bottom collection flask placed in an ice bath. This configuration was maintained for approximately 6 hours and 10 minutes, after which the heating mantle was turned off, the distillation apparatus was removed, and 390 g of distilled water at 60°C was gradually added to the three-necked flask. The resulting mixture was allowed to stir at 40 rpm for 111 hours until the time of collection. Approximately 1,250 g of a light amber viscous material was collected and measured by refractive index to have a concentration of 73.1 Brix. For the synthesis of the second component, 825.04 g of glucose monohydrate, 251.16 g of pure wood mannose, 25.10 g of distilled water, and 1.00 g of 2-pyridinesulfonic acid were added to a three-liter, three-necked, round-bottomed flask with a central 29 / 42 ground joint flanked by two 24 / 40 ground joints. The rest of the synthesis of the second component followed the same procedure and methods as those of the first, until the moment of collection. Approximately 1250g of a dark amber viscous material was collected and measured to have a concentration of 72.3 brix. All of the first and second components were transferred to a suitable size HDPE container and mixed thoroughly by hand until homogeneous. The final syrup mix was approximately 2.5 kg, dark amber in color, viscous and was measured to have a concentration of approximately 72 brix. Example 4: Synthesis of a gluco-mannan-oligosaccharide preparation Synthesis of a gluco-oligosaccharide preparation was performed in a three liter reaction vessel using catalyst loadings, reaction times, and reaction temperatures that were selected to allow adequate production on the kg scale. A gluco-mannan-oligosaccharide preparation was prepared as two separate components synthesized in separate reaction vessels that were collected independently. Each synthesis used different starting reagents, but followed the same procedure and methods until completion. The final gluco-manno-oligosaccharide preparation was a homogeneous syrup formed from the mixture of both synthesis products. For the synthesis of the first component, 1264.80 g of glucose monohydrate were added to a three-liter, three-necked round bottom flask with a central 29 / 42 ground joint flanked by two 24 / 40 ground joints. A 133mm Teflon...

Claims

1. A method for correlating a synthetic oligosaccharide preparation to a nutritional composition, wherein the nutritional composition comprises the synthetic oligosaccharide preparation and a composition of naturally occurring oligosaccharides, the method comprising: a. providing a sample of the nutritional composition, b. detecting a signal from at least one oligosaccharide portion in the sample of the nutritional composition, and c.correlate a concentration of the synthetic oligosaccharide preparation to the nutritional composition, wherein the signal is indicative of (i) one or more oligosaccharides containing anhydrous subunits or (ii) is associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) glycosidic linkages, β-(1,2) glycosidic linkages, β-(1,3) glycosidic linkages, β-(1,4) glycosidic linkages, β-(1,6) glycosidic linkages, α-(1,1)-α glycosidic linkages, α-(1,1)-β glycosidic linkages, β-(1,1)-α glycosidic linkages or β-(1,1)-β glycosidic linkages of oligosaccharides.

2. A method for performing quality control of a nutritional composition comprising: a. providing a batch of a nutritional composition, wherein the nutritional composition comprises a synthetic oligosaccharide preparation and a naturally occurring oligosaccharide composition, b. obtaining a sample of the nutritional composition from the batch, c. detecting a signal of at least one oligosaccharide portion in the sample of the nutritional composition by analytical instrumentation, and d.to accept or reject the batch of the nutritional composition, wherein the signal is indicative of (i) one or more oligosaccharides containing anhydrous subunits or (ii) is associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) glycosidic linkages, β-(1,2) glycosidic linkages, β-(1,3) glycosidic linkages, β-(1,4) glycosidic linkages, β-(1,6) glycosidic linkages, α-(1,1)-α glycosidic linkages, α-(1,1)-β glycosidic linkages, β-(1,1)-α glycosidic linkages or β-(1,1)-β glycosidic linkages of oligosaccharides.

3. The method of claim 1 or 2, wherein the signal indicates one or more oligosaccharides containing anhydrous subunits. 137 4. The method of claim 3, wherein one or more oligosaccharides containing anhydrous subunits have a degree of polymerization of 2 (DP2).

5. A method for performing quality control of a nutritional composition comprising: a. providing a sample of a nutritional composition, wherein the nutritional composition comprises a composition of naturally occurring oligosaccharides, and b. detecting a signal from at least one oligosaccharide portion in the sample of the nutritional composition by analytical instrumentation, wherein the signal is indicative of one or more oligosaccharides containing anhydrous subunits having a degree of polymerization of 2 (DP2).

6. The method of claim 5, wherein the nutritional composition comprises a synthetic oligosaccharide preparation.

7. The method of claim 2 or 6, comprising correlating a concentration of the synthetic oligosaccharide preparation to the nutritional composition.

8. The method of any of claims 1 to 7, wherein the signal is detected by high-performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS), nuclear magnetic resonance (NMR) spectroscopy, size exclusion chromatography (SEG), field flow fractionation (FFF), asymmetric flow field flow fractionation (A4F), weight determination of fractions by preparative chromatography, or any combination thereof.

9. The method of any of claims 1 to 8, wherein the nutritional composition comprises a base nutritional composition.

10. The method of claim 9, wherein the basic nutritional composition comprises the composition of naturally occurring oligosaccharides.

11. The method of claim 9 or 10, wherein the base nutritional composition lacks a detectable level of oligosaccharides containing anhydrous subunits.

12. The method of any of claims 9 to 11, wherein the base nutritional composition is essentially free of oligosaccharides containing anhydrous subunits.

13. The method of any of claims 1 to 4 or 6 to 12, wherein the one or more oligosaccharides containing anhydrous subunits originate from the preparation of synthetic oligosaccharides.

14. The method of any of claims 1 to 3 or 8 to 13, wherein the signal indicates oligosaccharides containing anhydrous subunits having a degree of polymerization of 1 (DP1).

15. The method of claim 14, wherein the signal is attributed to levoglucosan, 1,6-anhydro-pD-glucofuranose, or a combination thereof. cjccnnii 7f\7iw 138 16. The method of any of claims 1 to 3 or 8 to 13, wherein the signal indicates oligosaccharides containing anhydrous subunits having a degree of polymerization of 3 (DP3).

17. The method of any of claims 1 to 3 or 8 to 13, wherein the signal indicates oligosaccharides containing anhydrous subunits of DP1, DP2 or DP3, or a combination thereof.

18. The method of any of claims 1 to 13, wherein the signal is attributed to anhydro-cellobiose.

19. The method of any of claims 1 to 18, wherein the detection comprises a weight determination of one or more degree of polymerization (DP) fractions of oligosaccharides.

20. The method of any of claims 1 to 19, wherein the detection comprises a determination by weight of at least a portion of oligosaccharides containing anhydrous subunits from the sample.

21. The method of claim 20, wherein at least a portion of oligosaccharides containing anhydrous subunits has a degree of polymerization of 1, 2 or 3.

22. The method of any of claims 19 to 21, wherein one or more DP fractions of oligosaccharides or at least a portion of oligosaccharides containing anhydrous subunits are isolated by preparative chromatography.

23. The method of any of claims 1 to 22, wherein the signal is detected, at least in part, by array-assisted laser desorption / ionization mass spectrometry (MALDI-MS).

24. The method of any of claims 1 to 22, wherein the signal is detected, at least in part, by liquid chromatography-mass spectrometry (LC-MS)ZMS.

25. The method of any of claims 1 to 22, wherein the signal is detected, at least in part, by GC flame ionization detector (GC-FID) or GC-MS.

26. The method of any of claims 1 to 22, wherein the signal is detected, at least in part, by NMR spectroscopy.

27. The method of any of claims 1 to 2 or 8 to 12, wherein the signal is associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) glycosidic linkages, β-(1,2) glycosidic linkages, β-(1,3) glycosidic linkages, β-(1,4) glycosidic linkages or β-(1,6) glycosidic linkages of oligosaccharides.

28. The method of claim 27, wherein the detection comprises obtaining an NMR spectrum.

29. The method of claim 27 or 28, wherein the signal is associated with α-(1,2) glycosidic linkages.

30. The method of claim 27 or 28, wherein the signal is associated with 139 α-(1,3) glycosidic bonds.

31. The method of claim α-(1,6) glycosidic linkages.

32. The method of claim α-(1,2) glycosidic linkages.

33. The method of claim 27 or 28, wherein the signal is associated with α-(1,3) glycosidic linkages.

34. The method of claim 27 or 28, wherein the signal is associated with β-(1,4) glycosidic bonds.

35. The method of claim 27 or 28, wherein the signal is associated with α-(1,6) glycosidic linkages.

36. The method of any of claims 1 to 35, wherein the detection comprises determining the presence or absence of the signal.

37. The method of claim 36, wherein the detection comprises determining the presence or absence of oligosaccharides containing anhydrous subunits of DP1 or DP2, or both.

38. The method of any of claims 1 to 37, wherein the detection comprises determining or correlating a signal level.

39. The method of claim 38, wherein the detection comprises correlating a level of oligosaccharides containing anhydrous subunits of DP1 in the nutritional composition.

40. The method of claim 38 or 39, wherein the detection comprises correlating a level of oligosaccharides containing anhydrous DP2 subunits in the nutritional composition.

41. A method for performing quality control of a nutritional composition comprising a synthetic oligosaccharide preparation and a naturally occurring oligosaccharide composition, the method comprising: a. providing a first sample of the nutritional composition, b. providing a second sample of the nutritional composition, c. detecting a first signal of at least one oligosaccharide portion in the first sample, d. detecting a second signal of at least one oligosaccharide portion in the second sample, and e.compare the first signal and the second signal, wherein the first signal and the second signal are independently indicative of (i) one or more oligosaccharides containing anhydrous subunits or (ii) are associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) glycosidic linkages, β-(1,2) glycosidic linkages, β-(1,3) glycosidic linkages, β-(1,4) glycosidic linkages, β-(1,6) glycosidic linkages, α-(1,1)-α glycosidic linkages, α-(1,1)-β glycosidic linkages, β-(1,1)-α glycosidic linkages or β-(1,1)-β glycosidic linkages of oligosaccharides.

42. The method of claim 41, comprising correlating a concentration of the synthetic oligosaccharide preparation to the nutritional composition of the first sample, a concentration of the synthetic oligosaccharide preparation to the nutritional composition of the second sample, or both.

43. The method of claim 41 or 42, wherein each of the first signal and the second signal independently indicates one or more oligosaccharides containing anhydrous subunits.

44. The method of claim 43, wherein the first signal and the second signal are attributed to the same species of oligosaccharides containing anhydrous subunits.

45. The method of claim 43, wherein the first signal and the second signal are attributed to different species of oligosaccharides containing anhydrous subunits 46. ​​The method of any of claims 41 to 45, wherein the first sample and the second sample are taken from different batches of the nutritional composition.

47. The method of any one of claims 41 to 46, wherein the first signal and the second signal are each detected independently by high-performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS), nuclear magnetic resonance (NMR) spectroscopy, size exclusion chromatography (SEC), field flow fractionation (FFF), asymmetric field flow fractionation (A4F), weight determination of fractions by preparative chromatography, or any combination thereof.

48. The method of any of claims 1 to 47, wherein the nutritional composition comprises a base nutritional composition.

49. The method of claim 48, wherein the basic nutritional composition comprises the composition of naturally occurring oligosaccharides.

50. The method of claim 48 or 49, wherein the base nutritional composition lacks a detectable level of oligosaccharides containing anhydrous subunits.

51. The method of any of claims 9 to 50, wherein the base nutritional composition is essentially free of oligosaccharides containing anhydrous subunits.

52. The method of any of claims 41 to 51, wherein the one or more oligosaccharides containing anhydrous subunits are derived from the preparation of synthetic oligosaccharides.

53. The method of any of claims 41 to 52, wherein the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 1 (DP1).

54. The method of claim 53, wherein the first signal, the second signal, or both are independently attributed to levoglucosan, 1,6-anhydro-pD-glucofuranose, or a combination thereof.

55. The method of any of claims 41 to 52, wherein the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 2 (DP2).

56. The method of claim 55, wherein the signal is attributed to anhydrocellobiose.

57. The method of any of claims 41 to 52, wherein the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits having a degree of polymerization of 3 (DP3).

58. The method of any of claims 41 to 52, wherein the first signal, the second signal, or both are independently attributed to oligosaccharides containing anhydrous subunits of DP1, DP2, or DP3, or a combination thereof.

59. The method of any of claims 41 to 58, wherein the detection comprises a determination by weight of one or more degree of polymerization (DP) fractions of the sample or the second sample.

60. The method of any of claims 41 to 59, wherein the detection comprises a weight determination of at least a portion of oligosaccharides containing anhydrous subunits from the first sample or the second sample.

61. The method of claim 60, wherein at least a portion of oligosaccharides containing anhydrous subunits has a degree of polymerization of 1, 2 or 3.

62. The method of any of claims 59 to 61, wherein one or more DP fractions of oligosaccharides or at least a portion of oligosaccharides containing anhydrous subunits are isolated by preparative chromatography.

63. The method of any of claims 41 to 62, wherein the first signal, the second signal, or both are detected independently, at least in part, by array-assisted laser desorption / ionization mass spectrometry (MALDI-MS).

64. The method of any of claims 41 to 62, wherein the first signal, the second signal, or both are detected independently, at least in part, by liquid chromatography-mass spectrometry (LC-MS) / MS.

65. The method of any of claims 41 to 62, wherein the first signal, the second signal or both are detected independently, at least in part, by flame ionization detector GC (GC-FID) or GC-MS.

66. The method of any of claims 41 to 62, wherein the first signal, the second signal, or both are detected independently, at least in part, by NMR spectroscopy.

67. The method of any of claims 41 or 47 to 66, wherein the first signal, the second signal or both are independently associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) glycosidic linkages, β-(1,2) glycosidic linkages, β-(1,3) glycosidic linkages, β-(1,4) glycosidic linkages or β-(1,6) glycosidic linkages of oligosaccharides.

68. The method of claim 67, wherein the detection comprises obtaining an NMR spectroscopy.

69. The method of claim 67 or 68, wherein signal or both are associated with α-(1,2) glycosidic linkages.

70. The method of claim 67 or 68, wherein signal or both are associated with α-(1,3) glycosidic linkages.

71. The method of claim 67 or 68, wherein signal or both are associated with α-(1,6) glycosidic linkages.

72. The method of claim 67 or 68, wherein the signal or both are associated with β-(1,2) glycosidic linkages.

73. The method of claim 67 or 68, wherein the signal or both are associated with β-(1,3) glycosidic linkages.

74. The method of claim 67 or 68, wherein the signal or both are associated with β-(1,4) glycosidic linkages.

75. The method of claim 67 or 68, wherein the signal or both are associated with β-(1,6) glycosidic linkages.

76. The method of any of claims 41 or 47 to 66, wherein the first signal indicates one or more oligosaccharides containing subunits and the second signal is associated with α-(1,2) glycosidic linkages, α-(1,3) glycosidic linkages, α-(1,6) glycosidic linkages, β-(1,2) glycosidic linkages, β-(1,3) glycosidic linkages, β-(1,4) glycosidic linkages, β-(1,6) glycosidic linkages, α-(1,1)-α glycosidic linkages, α-(1,1)-β glycosidic linkages, β-(1,1)-α glycosidic linkages or β-(1,1)-β glycosidic linkages of oligosaccharides.

77. The method of any of claims 41 to 76, wherein the detection comprises determining the presence or absence of the first signal and the second signal.

78. The method of claim 77, wherein the detection comprises determining the presence or absence of oligosaccharides containing anhydrous subunits of DP1 or DP2, or both.

79. The method of any of claims 41 to 76, wherein the detection comprises determining or correlating a level of the first signal and the second signal.

80. The method of claim 79, wherein the detection comprises correlating a level of oligosaccharides containing anhydrous subunits of DP1 in the nutritional composition.

81. The method of claim 79 or 80, wherein the detection comprises correlating a level of oligosaccharides containing anhydrous DP2 subunits in the nutritional composition.

82. The method of any of claims 1 or 3 to 81, further comprising accepting or rejecting a batch of the nutritional composition.

83. The method of any of claims 1 to 4 or 6 to 82, further comprising adjusting a level of synthetic oligosaccharide preparation in the nutritional composition after detection.

84. The method of any of claims 9 to 40 or 48 to 83, wherein the basic nutritional composition comprises a plurality of oligosaccharides.

85. The method of claim 84, wherein the basic nutritional composition comprises starch or vegetable fibers.

86. The method of any of claims 9 to 40 or 48 to 85, wherein a level of α-(1,2) glycosidic linkage, α-(1,3) glycosidic linkage, β-(1,2) glycosidic linkage, β-(1,3) glycosidic linkage or β-(1,4) glycosidic linkage in the base nutritional composition is at least 10% lower than a level of the same glycosidic linkage in the preparation of synthetic oligosaccharides.

87. The method of any of claims 1 to 86, comprising a bypass step prior to detection.

88. The method of any of claims 1 to 87, further comprising extracting oligosaccharides from the nutritional composition sample.

89. The method of claim 88, further comprising filtering or clarifying the extracted oligosaccharides.

90. The method of claim 88 or 89, further comprising concentrating the extracted oligosaccharides.

91. The method of claim 90, wherein the concentration comprises nanofiltration.

92. The method of claim 90, wherein the concentration comprises lyophilization.

93. The method of any of claims 88 to 92, further comprising introducing an internal standard into the extracted or concentrated oligosaccharides.

94. The method of any of claims 88 to 93, further comprising reducing the extracted or concentrated oligosaccharides.

95. The method of any of claims 88 to 93, further comprising digesting the extracted or concentrated oligosaccharides with one or more hydrolytic enzymes. 144 96. The method of claim 95, wherein the one or more hydrolytic enzymes comprise carbohydrase, protease, lipase, or any combination thereof.

97. The method of claim 95 or 96, wherein the one or more hydrolytic enzymes comprise α-amylase, amyloglycosidase, invertase, α-galactosidase or any combination thereof.

98. The method of any of claims 95 to 97, wherein one or more hydrolytic enzymes cleave one or more naturally occurring glycosidic bonds.

99. The method of any of claims 95 to 98, further comprising isolating the non-digestible oligosaccharides.

100. The method of any of claims 88 to 98, further comprising separating the extracted, concentrated, digested or reduced oligosaccharides.

101. The method of claim 100, wherein the oligosaccharides are separated chromatographically.

102. The method of claim 100, wherein the oligosaccharides are separated by nanofiltration.

103. The method of claim 101 or 102, further comprising isolating the separated oligosaccharides.

104. The method of any of claims 100 to 103, wherein the oligosaccharides are separated or isolated by their degrees of polymerization.

105. The method of claim 104, the method comprising isolating or separating oligosaccharides with a degree of polymerization of 1, 2, 3, 4 or 5.

106. The method of claim 105, wherein the DP1 oligosaccharides are isolated or separated.

107. The method of claim 105, wherein the DP2 oligosaccharides are isolated or separated.

108. The method of claim 105, wherein the DP3 oligosaccharides are isolated or separated.

109. The method of any of claims 1 to 105, comprising isolating at least a portion of oligosaccharides containing anhydrous DP1 subunits from the sample.

110. The method of any of claims 1 to 105, comprising isolating at least a portion of oligosaccharides containing anhydrous DP2 subunits from the sample.

111. The method of any of claims 1 to 105, comprising isolating at least a portion of oligosaccharides containing anhydrous DP3 subunits from the sample.

112. The method of any of claims 99 to 111, wherein the 145 isolated or separated oligosaccharides are quantified.

113. The method of claim 112, wherein a majority of the quantified oligosaccharides originate from the preparation of synthetic oligosaccharides.

114. The method of claim 112 or 113, wherein more than 50%, more than 60%, more than 70%, more than 80%, more than 90%, more than 95% or more than 99% by weight of quantified oligosaccharides originate from the preparation of synthetic oligosaccharides.

115. A method for correlating a synthetic oligosaccharide preparation to a nutritional composition, wherein the nutritional composition comprises (i) a synthetic oligosaccharide preparation comprising oligosaccharides containing anhydrous subunits and (ii) a naturally occurring oligosaccharide composition, the method comprising: a. providing a sample of the nutritional composition, b. isolating one or more oligosaccharides containing anhydrous subunits from the sample, c.detecting a signal that is indicative of one or more oligosaccharides containing anhydrous subunits, wherein the detection comprises (i) a weight determination of at least one portion of oligosaccharides containing anhydrous subunits from the sample or (ii) analyzing at least one portion of oligosaccharides containing anhydrous subunits from the sample by matrix-assisted laser desorption / ionization mass spectrometry (MALDI-MS), liquid chromatography-mass spectrometry (LC-MS), ZMS or gas chromatography (GC)-MS and d. correlating a concentration of the synthetic oligosaccharide preparation to the nutritional composition.

116. The method of claim 115, wherein the detection comprises a weight determination of at least a portion of oligosaccharides containing anhydrous subunits having a degree of polymerization of 1 (DP1) from the sample.

117. The method of claim 115, wherein the detection comprises a weight determination of at least a portion of oligosaccharides containing anhydrous subunits having a degree of polymerization of 2 (DP2) from the sample.

118. The method of claim 115, wherein the detection comprises analyzing at least a portion of oligosaccharides containing anhydrous subunits of DP1 or DP2 from the sample using MALDI-MS.

119. The method of claim 115, wherein the detection comprises analyzing at least a portion of oligosaccharides containing anhydrous subunits of DP1 or DP2 from the sample by LC-MS / MS.

120. The method of claim 115, wherein the detection comprises analyzing at least a portion of oligosaccharides containing anhydrous subunits of DP1 or DP2 from the sample by GC / MS.

121. The method of claim 115, wherein the detection comprises analyzing at least a portion of oligosaccharides containing anhydrous DP3 subunits from the sample by weight determination, MALDI-MS, LC-MS / MS or GC-MS.

122. The method of any of claims 115 to 121, wherein the isolation comprises separating the one or more oligosaccharides containing anhydrous subunits by preparative chromatography.

123. The method of any of claims 1 to 4 or 6 to 122, wherein the synthetic oligosaccharide preparation is present in the nutritional composition at a concentration of approximately 1 to approximately 5000 ppm, approximately 1 to approximately 1000 ppm, approximately 1 to approximately 500 ppm, approximately 10 to approximately 5000 ppm, approximately 10 to approximately 2000 ppm, approximately 10 to approximately 1000 ppm, approximately 10 to approximately 500 ppm, approximately 10 to approximately 250 ppm, approximately 10 to approximately 100 ppm, approximately 50 to approximately 5000 ppm, approximately 50 to approximately 2000 ppm, approximately 50 to approximately 1000 ppm, approximately 50 to approximately 500 ppm, approximately 50 to approximately 250 ppm, or approximately 50 to approximately 100 ppm.

124. The method of any of claims 1 to 4 or 6 to 122, wherein the synthetic oligosaccharide preparation is present in the nutritional composition at a concentration of more than 10 ppm, more than 50 ppm, more than 100 ppm, more than 200 ppm, more than 300 ppm, more than 400 ppm, more than 500 ppm, more than 600 ppm, more than 1000 ppm, or more than 2000 ppm.

125. The method of any of claims 1 to 124, wherein the nutritional composition is an animal feed composition.

126. A method for manufacturing a nutritional composition comprising: a. combining a base nutritional composition with a synthetic oligosaccharide preparation comprising oligosaccharides containing anhydrous subunits, and b. performing a quality control method as provided in any of claims 1 to 125.

127. The method of claim 126, wherein the preparation of synthetic oligosaccharides comprises at least n oligosaccharide fractions, each having a distinct degree of polymerization selected from 1 to an (fractions DP1 to DPn), wherein n is an integer greater than or equal to 3; and wherein each of the DP1 and DP2 fractions independently comprises from approximately 0.1% to approximately 15% of 147 anhydrous subunits by relative abundance as measured by mass spectrometry (MS).

128. The method of claim 127, wherein the relative abundance is determined by liquid chromatography-mass spectrometry (LC-MS) / MS.

129. The method according to claim 127 or 128, characterized in that the relative abundance of oligosaccharides in each of the n fractions decreases monotonically with their degree of polymerization.