Bakers yeast glycan

Bakers' yeast glycan is a type of beta-glucan derived from the cell walls of *Saccharomyces cerevisiae*, the yeast commonly used in baking and brewing. It is extracted through a process that isolates and purifies these complex carbohydrate molecules. It is recognised for its fibre content.

Bakers' yeast glycan is primarily added to foods as a source of dietary fibre, contributing to the fibre content of packaged goods. It can also act as a texturiser or stabiliser in some food applications. It is found in a variety of processed snacks and baked goods.

Bakers' yeast glycan is not considered a food additive under UK law and does not have an E-number. It is recognised as a source of fibre, and dietary fibre contributes to a healthy digestive system. Regulatory bodies like EFSA have evaluated beta-glucans and their contribution to lowering blood cholesterol. Evidence suggests that consuming beta-glucans can help maintain normal blood cholesterol levels, with a beneficial effect observed when at least 3g per day of beta-glucans from oats, barley, or from yeast beta-glucan are consumed as part of a balanced diet. JECFA has also evaluated yeast beta-glucans.