These studies show the importance of considering purity levels of GOS when establishing critical storage and processing parameters of the ingredient, as well when developing or selecting a GOS product for a specific food application. Furthermore, these studies demonstrate the potential to successfully develop glassy confections to deliver the 55% GOS ingredient at levels of 25 and 100% of the final confection. Long-term stability studies and further optimization may take place to prepare these confections for use in commercial settings and as study agents in future clinical trials.