Beta Glucan

Beta-glucans are a group of polysaccharides, a type of soluble fibre, found naturally in the cell walls of plants, bacteria, fungi, and yeasts. In food production, they are typically extracted from sources like oats, barley, or mushrooms. The extraction process usually involves physical or enzymatic methods to isolate and purify the beta-glucan molecules.

Beta-glucans are primarily added to foods for their functional properties as a soluble fibre, contributing to texture and viscosity. They are often found in dietary supplements, breakfast cereals, and baked goods, where they can help improve mouthfeel and stability. Their ability to form gels also makes them useful in certain processed foods.

Beta-glucan is not listed as an authorised food additive on the Register of Food Additive Authorisations, meaning it is not regulated as an additive in Great Britain. It is recognised for its soluble fibre content, which the NHS notes can contribute to lowering blood cholesterol levels. EFSA has evaluated beta-glucans and concluded that they contribute to the maintenance of normal blood cholesterol levels. Evidence suggests that consuming beta-glucans from oats and barley can help reduce the blood glucose response after a meal, as recognised by EFSA.