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Page 1: β Glucan chemistry

Β-GLUCAN(MICROBIAL SOURCE)

INTRODUCTION β-Glucans are polysacchrides of D-glucose monomers linked by β-

glycosidic bonds diverse group of molecules that can vary with respect to

They are derived from the cell wall of

Composed of chains of 20-30 glucose units with side chains These products contain no yeast cells are completely safe and have no

toxic side effects

Molecular mass

Source Linkage Solubility

Bakerrsquos yeast

fungi bacteria Mushrooms

Glucan Source Type Solubility

Structure

Zymosan Saccharomyces cerevisiae

Yeast Particulate

Crude b-13 1048577-16 branched (mannan chitin and proteins

present)

Macrogardreg

Saccharomyces cerevisiae

Yeast Particulate

b-13 b16 branched (101)

CSBG Candida albicans

Fungus Soluble b-13 Long b-16 branches

Scleroglucan

Schrotium rolfsii Plant fungus Soluble b-1-3 b16 Branched (21)

Grifolan Grifola frondosa Musshroom Soluble b-1-3 b16 Branched (21)

Sonifilan Schizophyllum commune

Mushroom Soluble b-1-3 b16 Branched (21)

BAKERrsquoS YEAST

β GLUCAN

Yeast beta-glucan is manufactured according to current Good Manufacturing Practices (cGMP) using appropriate food grade reagents and ingredients

The Saccharomyces cerevisiae used in the production of yeast beta-glucan is standard food-grade Bakers yeast which is grown at Biotheras production plant under controlled conditions

Bakerrsquos yeast

Fermentation( In a stainless steel fermentation

vessel )

Autolysis of the fermenation mixture

Thermal process

Separation of the yeast extractfrom the cell wall

Centrifugalseparation

Total Solid Contents of the cell wall

10 ndash 12 of the original mass

Caustic treatment of the cell wall isolate

Acid treatment

The manosylated cell wall proteins get stripped off and the cellular lipids gets solubilised Depolymerization and deacetylation of chitin to form free glucosamine hydrochlorideYeast wall slury

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 2: β Glucan chemistry

INTRODUCTION β-Glucans are polysacchrides of D-glucose monomers linked by β-

glycosidic bonds diverse group of molecules that can vary with respect to

They are derived from the cell wall of

Composed of chains of 20-30 glucose units with side chains These products contain no yeast cells are completely safe and have no

toxic side effects

Molecular mass

Source Linkage Solubility

Bakerrsquos yeast

fungi bacteria Mushrooms

Glucan Source Type Solubility

Structure

Zymosan Saccharomyces cerevisiae

Yeast Particulate

Crude b-13 1048577-16 branched (mannan chitin and proteins

present)

Macrogardreg

Saccharomyces cerevisiae

Yeast Particulate

b-13 b16 branched (101)

CSBG Candida albicans

Fungus Soluble b-13 Long b-16 branches

Scleroglucan

Schrotium rolfsii Plant fungus Soluble b-1-3 b16 Branched (21)

Grifolan Grifola frondosa Musshroom Soluble b-1-3 b16 Branched (21)

Sonifilan Schizophyllum commune

Mushroom Soluble b-1-3 b16 Branched (21)

BAKERrsquoS YEAST

β GLUCAN

Yeast beta-glucan is manufactured according to current Good Manufacturing Practices (cGMP) using appropriate food grade reagents and ingredients

The Saccharomyces cerevisiae used in the production of yeast beta-glucan is standard food-grade Bakers yeast which is grown at Biotheras production plant under controlled conditions

Bakerrsquos yeast

Fermentation( In a stainless steel fermentation

vessel )

Autolysis of the fermenation mixture

Thermal process

Separation of the yeast extractfrom the cell wall

Centrifugalseparation

Total Solid Contents of the cell wall

10 ndash 12 of the original mass

Caustic treatment of the cell wall isolate

Acid treatment

The manosylated cell wall proteins get stripped off and the cellular lipids gets solubilised Depolymerization and deacetylation of chitin to form free glucosamine hydrochlorideYeast wall slury

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 3: β Glucan chemistry

Glucan Source Type Solubility

Structure

Zymosan Saccharomyces cerevisiae

Yeast Particulate

Crude b-13 1048577-16 branched (mannan chitin and proteins

present)

Macrogardreg

Saccharomyces cerevisiae

Yeast Particulate

b-13 b16 branched (101)

CSBG Candida albicans

Fungus Soluble b-13 Long b-16 branches

Scleroglucan

Schrotium rolfsii Plant fungus Soluble b-1-3 b16 Branched (21)

Grifolan Grifola frondosa Musshroom Soluble b-1-3 b16 Branched (21)

Sonifilan Schizophyllum commune

Mushroom Soluble b-1-3 b16 Branched (21)

BAKERrsquoS YEAST

β GLUCAN

Yeast beta-glucan is manufactured according to current Good Manufacturing Practices (cGMP) using appropriate food grade reagents and ingredients

The Saccharomyces cerevisiae used in the production of yeast beta-glucan is standard food-grade Bakers yeast which is grown at Biotheras production plant under controlled conditions

Bakerrsquos yeast

Fermentation( In a stainless steel fermentation

vessel )

Autolysis of the fermenation mixture

Thermal process

Separation of the yeast extractfrom the cell wall

Centrifugalseparation

Total Solid Contents of the cell wall

10 ndash 12 of the original mass

Caustic treatment of the cell wall isolate

Acid treatment

The manosylated cell wall proteins get stripped off and the cellular lipids gets solubilised Depolymerization and deacetylation of chitin to form free glucosamine hydrochlorideYeast wall slury

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 4: β Glucan chemistry

BAKERrsquoS YEAST

β GLUCAN

Yeast beta-glucan is manufactured according to current Good Manufacturing Practices (cGMP) using appropriate food grade reagents and ingredients

The Saccharomyces cerevisiae used in the production of yeast beta-glucan is standard food-grade Bakers yeast which is grown at Biotheras production plant under controlled conditions

Bakerrsquos yeast

Fermentation( In a stainless steel fermentation

vessel )

Autolysis of the fermenation mixture

Thermal process

Separation of the yeast extractfrom the cell wall

Centrifugalseparation

Total Solid Contents of the cell wall

10 ndash 12 of the original mass

Caustic treatment of the cell wall isolate

Acid treatment

The manosylated cell wall proteins get stripped off and the cellular lipids gets solubilised Depolymerization and deacetylation of chitin to form free glucosamine hydrochlorideYeast wall slury

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 5: β Glucan chemistry

Yeast beta-glucan is manufactured according to current Good Manufacturing Practices (cGMP) using appropriate food grade reagents and ingredients

The Saccharomyces cerevisiae used in the production of yeast beta-glucan is standard food-grade Bakers yeast which is grown at Biotheras production plant under controlled conditions

Bakerrsquos yeast

Fermentation( In a stainless steel fermentation

vessel )

Autolysis of the fermenation mixture

Thermal process

Separation of the yeast extractfrom the cell wall

Centrifugalseparation

Total Solid Contents of the cell wall

10 ndash 12 of the original mass

Caustic treatment of the cell wall isolate

Acid treatment

The manosylated cell wall proteins get stripped off and the cellular lipids gets solubilised Depolymerization and deacetylation of chitin to form free glucosamine hydrochlorideYeast wall slury

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 6: β Glucan chemistry

Bakerrsquos yeast

Fermentation( In a stainless steel fermentation

vessel )

Autolysis of the fermenation mixture

Thermal process

Separation of the yeast extractfrom the cell wall

Centrifugalseparation

Total Solid Contents of the cell wall

10 ndash 12 of the original mass

Caustic treatment of the cell wall isolate

Acid treatment

The manosylated cell wall proteins get stripped off and the cellular lipids gets solubilised Depolymerization and deacetylation of chitin to form free glucosamine hydrochlorideYeast wall slury

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 7: β Glucan chemistry

Total Solid Contents of the cell wall

10 ndash 12 of the original mass

Caustic treatment of the cell wall isolate

Acid treatment

The manosylated cell wall proteins get stripped off and the cellular lipids gets solubilised Depolymerization and deacetylation of chitin to form free glucosamine hydrochlorideYeast wall slury

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 8: β Glucan chemistry

Flash sterilization andPH adjustment

A sterile solution ( PH 5-6)

pure beta-l316-glucan(6-12 of the original

solids)

Spray dried

Packaged

Sieved through a mesh sifter

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 9: β Glucan chemistry

Overview Common name Yeast β Glucan Chemical name (1-3)(16)-β-D-glucan Commercial name BetaRightreg (70 )or WGPreg (75 ) Stability Very stable under normal conditions upto 5 years Recognised as GRAS by USFDA

Intended for use in a number of food products including cookies meal replacement beverages breakfast granola and protein nutritional bars soy milk probiotic beverages yogurt and yogurt beverages fruit beverages drinks juices and smoothies soft candy and soups at a level of 200 mg per serving

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 10: β Glucan chemistry

TOXICOLOGICAL STUDIES No mutagenicity or genotoxicity No reproductive or developmental toxicity The administration of a single oral dose of 2gKg body weight was

well tolerated Not digested in the body It is unlikely that the consumption of yeast beta-glucans would

impair mineral bioavailability Approved by US FDA for food products including salad dressing

frozen desserts sour cream and cheese spread analogs and flavored snack dips (200mgservng)

Zymosan marketed as BetaRight (containing at least 70 beta-glucan) or WGP(containing at least 75)

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 11: β Glucan chemistry

APPLICATIONS IN FOOD INDUSTRY

Milk and milk products

Soy milkProbiotic

beverages

YoughurtMeal

replacement beverage

Processed

Fruit Beverages( Drinks Juices S

moothies)

Meat and meat products

Others

Cookies Soups

Nutritional barsChocolate confectns

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17
Page 12: β Glucan chemistry

B-Glucan in Food products

  • β-Glucan (Microbial source)
  • INTRODUCTION
  • Slide 3
  • Slide 4
  • Slide 5
  • Slide 6
  • Slide 7
  • Slide 8
  • Slide 9
  • Slide 10
  • Slide 11
  • Slide 12
  • Slide 13
  • Slide 14
  • Toxicological Studies
  • Applications in food industry
  • Slide 17