The composition of the<unk>  fraction varies in chain length and type of linkage between the monomer units.<unk> s are produced through the enzymatic conversion of lactose, a component of bovine milk. A range of factors come into play when determining the yield, style, and type of<unk>  produced. These factors include: * enzyme source * enzyme dosage * feeding stock (lactose) concentration * origins of the lactose * process involved (e.g. free or immobilized enzyme) * reaction conditions impacting the processing situation * medium composition<unk>  generally comprise a chain of galactose units that arise through consecutive transgalactosylation reactions, with a terminal glucose unit. However, where a terminal galactose unit is indicated, hydrolysis of<unk>  formed at an earlier stage in the process has occurred. The degree of polymerization of<unk>  can vary quite markedly, ranging from 2 to 8 monomeric units, depending mainly on the type of the enzyme used and the conversion degree of lactose.
Galactooligosaccharide
Lecithin
Polysaccharide peptide
Polysaccharide-K
Delta-Palutoxin
Glucomannan
Lactose
Lipoarabinomannan