DESCRIPTION

Beta Glucan from Baker's Yeast (Saccharomyces cerevisiae) is a light beige to tan fine powder. This ingredient is the result of the fermentation of food-grade baker's yeast (Saccharomyces cerevisiae) and later lysis through a thermal process. The cell wall component is separated from the yeast extract using centrifugation. Then, the cell wall isolate undergoes a caustic treatment to strip the mannosylated cell wall proteins that are linked to the cell wall and to remove the residual cellular lipids. After that, the isolate undergoes an acid treatment, which results in the removal of most of the chitin. Lastly, the yeast wall slurry undergoes flash sterilization, followed by pH adjustment steps, which results in the final dry product. It is comprised mainly of β-(1,3)/(1,6) branched glucan polymers, and trace amounts of protein and lipid. Small amounts of β-(1,6)-glucan and chitin are also expected to be present in the final product.