Oat Beta Glucan Powder 70% 1,3/1,4-D-Glucan Soluble Dietary Fiber Oat Bran Extract CAS 9041-22-9
OAT BETA-GLUCAN
POWDER 70% (1,3/1,4-D-GLUCAN)
Oat Beta-Glucan is a linear polysaccharide extracted from oat bran (Avena sativa L.), composed of D-glucose units linked through mixed β-(1→3) and β-(1→4) glycosidic bonds. This specific linkage pattern — alternating blocks of β-(1→4)-linked cellotriosyl and cellotetraosyl units separated by single β-(1→3) linkages — is the defining structural characteristic that distinguishes cereal β-glucans from yeast-derived β-(1→3/1→6)-glucans. The β-(1→3) linkages introduce molecular kinks that disrupt linear packing, rendering the polymer water-soluble and allowing it to form viscous solutions at relatively low concentrations. Standardized to 70% β-glucan content, this powder is supplied as an off-white to light yellow fine powder with a clean cereal taste profile, used as a functional soluble dietary fiber ingredient in solid beverages, baked goods, and formulated food products.
TECHNICAL SPECIFICATIONS
EVIDENCE & CERTIFICATES
1. AOAC 995.16 Enzymatic Specificity Verification
The 1,3/1,4-β-D-glucan fraction is quantified by the AOAC 995.16 enzymatic method using lichenase and β-glucosidase hydrolysis. This method specifically targets cereal β-glucan, excluding co-extracted polysaccharides that non-enzymatic assays may over-count.
2. HALAL, KOSHER & ISO 22000 Certification
Produced in ISO 9001 and ISO 22000 certified facilities with full HALAL and KOSHER documentation, supporting clean-label declaration and global functional food market access.
3. Heavy Metal & Microbiological Compliance
Every batch is screened for Heavy Metals (Pb ≤ 5 ppm, As ≤ 2 ppm) and Total Plate Count (≤ 10,000 cfu/g) with batch-specific COA and MSDS provided for procurement audits.
PRODUCT HIGHLIGHTS
Mixed β-(1→3)/(1→4) Linkage — Structurally Distinct from Yeast β-Glucan
Oat β-glucan is a linear unbranched polysaccharide with a mixed-linkage structure that is fundamentally different from the branched β-(1→3/1→6) glucan from yeast cell walls. The alternating β-(1→4) cellotriosyl/cellotetraosyl blocks produce a polymer that is water-soluble and capable of forming viscous solutions — a physical property absent in insoluble yeast-derived β-glucans.
Natural Soluble Fiber with Viscosity-Building Properties
At concentrations as low as 0.5–1% in water, oat β-glucan forms a viscous colloidal dispersion. This viscosity contribution is a direct function of the molecular weight and concentration of the β-glucan fraction, providing a measurable physicochemical property that can be exploited in beverage and semi-solid food formulations for texture and mouthfeel modification.
Standardized to ≥ 70% β-Glucan by Enzymatic Method
The β-glucan content is determined by AOAC 995.16 enzymatic method, which specifically quantifies the 1,3/1,4-β-D-glucan fraction using lichenase and β-glucosidase hydrolysis. This method distinguishes cereal β-glucan from other polysaccharides, providing a specificity that non-enzymatic methods do not achieve.
Clean Cereal Source — Oat Bran from Avena sativa
The product is extracted from oat bran, a conventional food material with a long history of human consumption. This familiar food origin supports ingredient declaration as "oat β-glucan" or "oat bran extract" on finished product labels, aligning with clean-label formulation trends.
FUNCTIONAL ROLES
1. Soluble Dietary Fiber
Contributes to the soluble fiber content of finished food products, supporting dietary fiber labeling claims where applicable.
2. Viscosity & Texture Modification
Provides viscosity and body in aqueous food systems — applicable in beverages, soups, sauces, and semi-solid food matrices.
3. Water-Binding Agent
Exhibits water-holding capacity in baked goods and formulated food products, contributing to moisture retention and texture characteristics.
4. Film-Forming & Mouthfeel Enhancement
Contributes smooth, creamy mouthfeel in dairy alternatives and forms thin films in topical cosmetic applications for skin-feel benefits.
INDUSTRIAL APPLICATIONS
1. Solid Beverages & Powdered Drink Mixes
Incorporated into instant beverage powders, meal replacement shakes, and fiber-enriched drink formulations where water solubility and dispersibility are required.
2. Bakery, Snacks & Nutrition Bars
Added to biscuits, cookies, bread, nutrition bars, and cereal snacks as a functional fiber ingredient — contributes to dough water absorption and finished product texture.
3. Dairy & Dairy Alternatives
Used in yogurt, fermented milk drinks, and plant-based dairy alternatives for fiber enrichment and texture modification.
4. Cosmetics & Personal Care
Applied in face masks, creams, and lotions for its water-binding and film-forming properties in topical formulations.
TECHNICAL FAQ
Q1: What is the structural difference between Oat β-Glucan and Yeast β-Glucan?
A: Oat β-glucan is a linear polysaccharide with mixed β-(1→3) and β-(1→4) linkages — an unbranched chain. Yeast β-glucan is a branched polysaccharide with a β-(1→3) backbone and β-(1→6) side branches. The linear structure of oat β-glucan makes it water-soluble and capable of forming viscous solutions, while the branched yeast structure is largely water-insoluble. They are chemically and functionally distinct.
Q2: Why is the β-glucan content specified by enzymatic method (AOAC 995.16)?
A: The AOAC 995.16 enzymatic method uses lichenase and β-glucosidase to specifically cleave and quantify the β-(1→3)/(1→4) linkages unique to cereal β-glucans. Non-specific methods may overestimate β-glucan content by including other co-extracted polysaccharides. The enzymatic method provides specificity to the target molecule.
Q3: Does oat β-glucan require special handling in food processing?
A: Oat β-glucan is stable under typical food processing conditions including pasteurization temperatures. It hydrates and disperses best in warm water (40–60°C) with mechanical agitation. High-shear mixing for short periods aids dispersion; prolonged high-shear processing may reduce molecular weight and viscosity.