called bio-accessible fraction, i.e. the fraction of the compound which is potentially available for small intestinal absorption. The experiments in tiny-TIM were performed under simulation of the average physiological conditions of the Gl tract of human adults after the intake of a liquid product. The simulated parameters are among others: body temperature of 37°C;the swallowing of saliva with amylase; the pH curve in the stomach compartment in relation to the secretion of gastric acid; concentrations of pepsin and gastric-lipase in the stomach; the kinetics of gastric emptying; the secretion of pancreatic enzymes, including amylase in the intestinal compartment; secretion of bile; and secretion of bicarbonate to control intestinal pH. The gastric half time was set to 30 minutes for liquids. The gastric pH decreased gradually in time from approximately 5.0 to 3.5 within 30 minutes and further to 2.0 within the next hour. Prior to the performance of each experiment the secretion fluids (e.g. gastric juice with enzymes, electrolytes, bile, and pancreatic juice) was freshly prepared, the pH electrodes calibrated, and semipermeable membrane (hollow fiber) unit installed. Sampling The gastric content with the test product were gradually delivered into the small intestine via the ’pyloric sphincter’ (Figure 5 , item B). The carbohydrates were (partly) digested, depending on their digestibility. The digested and dissolved oligosaccharides are dialyzed continuously from the small intestinal compartment via a semi-permeable hollow fiber membrane systems. During 170 minutes of digestion the dialysate (= bioaccessible) fractions were collected (Figure 5 , item I). Samples were taken every 10 minutes using the fraction collector. Sodium azide (0.05% w/v) is added to each sample, to prevent any microbial growth during overnight incubation with brush border enzymes. In total 17 samples were taken per tiny-TIM run. Untreated dialysate samples were collected and stored for sucrose analysis. Analysis on glucose and fructose using the brush border technique