Beta Glucan

Beta glucan is a family of glucose polysaccharides, not a single material. For a supplement manufacturer, the source decides the structure, how the powder behaves in water, how its content is assayed and which EU rules apply. This page sets out those differences so you can specify the right beta glucan powder.

Grades and forms of beta glucan

Beta glucan for supplements is supplied as a powder. Grades differ by source and by beta-glucan content. Concentrates carry other grain or cell-wall components, while purified grades carry less. The certificate of analysis states the beta-glucan content and the assay method used.

Four points usually decide the choice:

• Source on the label. The source must match your label text and any claim you plan to use.
• Format. Viscosity matters in drinks and powders but not in capsules.
• Declared quantity. Higher-content grades leave more fill volume for other actives.
• Regulatory status of the source. Allergen and novel-food rules differ between cereal, yeast, fungal and algal material.

State the source and the beta-glucan content you need in the quote form so the specification matches your formula.

EU regulatory status

Beta glucan is neither a vitamin nor a mineral, so it is not listed in Annexes I and II of Directive 2002/46/EC. There is no harmonised EU list of other substances permitted in food supplements. Member states regulate them nationally, and rules on use and amounts can differ from country to country.

Novel-food status depends on source and production process. The Union list in Implementing Regulation (EU) 2017/2470 may include entries for beta-glucans from some sources. Where an entry exists, it sets the specification and any conditions of use under Regulation (EU) 2015/2283. Check the entry for your source before formulating; the novel food guide explains the process.

Oats and barley are cereals containing gluten under Annex II of Regulation (EU) No 1169/2011. A cereal-derived grade therefore needs allergen emphasis in the ingredient list unless an exemption listed in that Annex applies. See the labelling guide for the details.

Any health claim must match an authorised entry in the EU Register of nutrition and health claims, including its conditions of use. Those conditions can specify the source. The health-claims guide explains how Regulation (EC) No 1924/2006 applies.

Formulation notes

Cereal beta glucan hydrates and raises viscosity. In powder sticks and drinks it can lump when added to water on its own. Pre-blending it with other dry ingredients, such as sugars, flavour carriers or inulin, helps it disperse. Viscosity also depends on molecular weight, so two grades with the same content can behave differently.

Yeast, fungal and algal beta glucans are insoluble and build little viscosity. That suits capsules and tablets. Fine powders can flow poorly on encapsulation machines; a glidant such as silicon dioxide is a common addition. For vegetarian products, HPMC shells avoid gelatin.

Cereal powders, like other hydrocolloids, can take up moisture. Keep them sealed and control humidity during blending. For mixing and dispersion in larger formats, see the powders and sports nutrition guide.

Label-claim arithmetic

The label declares beta glucan, not the powder. Powder needed per serving equals the declared quantity divided by the beta-glucan content from the certificate of analysis, expressed as a fraction. For 250 mg declared, divide 250 mg by that fraction. Add any overage for assay tolerance with the overage calculator.

Assay methods differ between cereal and yeast or fungal beta glucans. Results from different methods are not directly comparable. When you compare offers, compare content measured by the same method and on the same basis.

For other soluble and insoluble fibres, see Fibres & Prebiotics.