Yeast beta-glucan

Yeast beta-glucan suppliers and sourcing guide

Yeast beta-glucan is a polysaccharide of glucose units joined mainly by beta-1,3 links with beta-1,6 branches, taken from the cell wall of baker's or brewer's yeast (Saccharomyces cerevisiae). Producers break open the yeast cells, strip out protein, fat and much of the mannan with alkali, acid, enzyme and hot-water steps, then wash and dry the insoluble glucan to a powder. Brands buy it as a purified powder sold by declared beta-glucan percentage, or as a less refined yeast cell wall product.

See suppliers What to ask for on the COA

Category: Specialty nutrients
Also known as: Saccharomyces cerevisiae beta-glucan · beta-1,3/1,6-glucan · yeast cell wall glucan · bakers yeast glycan
Facts checked: November 2026

Forms and grades of yeast beta-glucan

Suppliers sell different products under the same name. Specify the one you need.

Purified beta-glucan powder
Insoluble glucan with most protein and mannan removed, sold with a minimum beta-glucan percentage on a dry basis. Most branded yeast beta-glucans are this form.
Yeast cell wall (glycan)
Washed, dried cell walls with glucan and mannan together; lower and more variable beta-glucan content, often used in food and feed.
Baker's or brewer's yeast source
Material from dedicated baker's yeast fermentation or from spent brewer's yeast; the source affects purity, flavor and gluten statements, so it belongs on the specification.
Micronized and soluble grades
Finely milled or partly solubilized glucan made to disperse in drinks and liquid fills; check how solubility was achieved and the resulting assay.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Beta-glucan assay: Beta-glucan on a dry basis by an enzymatic method (for example a yeast beta-glucan kit or AOAC-type method) or by acid hydrolysis with HPLC. Methods give different numbers, so the COA should name the method.
Identity: FTIR spectrum or monosaccharide profile against a reference, confirming yeast glucan rather than oat, barley or mushroom glucan.
Protein, fat, ash and moisture: Proximate values that show how far the cell wall was purified; moisture by loss on drying.
Heavy metals: Lead, arsenic, cadmium and mercury by ICP-MS, checked against the supplier specification and the buyer's own limits.
Microbiology: Total plate count, yeast and mold, coliforms and pathogens such as Salmonella and E. coli.
Particle size: Sieve or laser diffraction results, which affect dispersion, capsule fill and mouthfeel.

Storage, lots and expiry

Storage and shelf life

Keep powder sealed in lined drums or foil bags in a cool, dry place away from strong odors, since it absorbs moisture and smells. Reseal opened containers promptly. Shelf life or retest date comes from the supplier specification, and the beta-glucan assay and moisture are the usual retest points.

Lots and expiry dates

Beta-glucan percentage, protein and mannan carryover can shift between lots and between baker's and brewer's yeast sources, so check each COA against the label amount. Record the yeast source and assay method with the lot so later results are compared on the same basis.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

21 CFR 172.898 permits bakers yeast glycan, defined as the comminuted, washed, pasteurized and dried cell walls of Saccharomyces cerevisiae, as a food additive under the conditions and food uses set in that section.
Source: ecfr.gov (opens in a new tab)
GRN 239, for bakers yeast beta-glucan notified by Biothera, Inc. for use at up to 200 milligrams per serving in listed foods, closed on July 22, 2008 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
Health Canada's Beta-Glucan natural health product monograph lists yeast beta-glucan from the yeast cell wall of Saccharomyces cerevisiae as a source.
Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Yeast beta-glucan suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking yeast beta-glucan suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell yeast beta-glucan? Request a listing

Frequently asked questions

What forms of yeast beta-glucan can brands buy?

Common forms include purified beta-glucan powder, yeast cell wall (glycan), baker's or brewer's yeast source and micronized and soluble grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for yeast beta-glucan include?

Expect beta-glucan assay, identity, protein, fat, ash and moisture, heavy metals, microbiology and particle size, each with its method, specification and result for that lot.

How should yeast beta-glucan be stored?

What is the regulatory status of yeast beta-glucan?

21 CFR 172.898 permits bakers yeast glycan, defined as the comminuted, washed, pasteurized and dried cell walls of Saccharomyces cerevisiae, as a food additive under the conditions and food uses set in that section. GRN 239, for bakers yeast beta-glucan notified by Biothera, Inc. for use at up to 200 milligrams per serving in listed foods, closed on July 22, 2008 with FDA having no questions. Health Canada's Beta-Glucan natural health product monograph lists yeast beta-glucan from the yeast cell wall of Saccharomyces cerevisiae as a source.

More specialty nutrients

All 77 specialty nutrients

Sell ingredients to brands?

Request a free listing for the ingredients you make or distribute. No paid placement.

Request a listing