Beta Glucan 

We are very pleased to announce the immediate introduction of an extremely high‑purity encapsulated beta glucan product to our 'Professional Grade' range.

Until now we have been unable to source beta glucan derived from baker's yeast that could even approach the 80% purity that everyone claims as an industry standard. It's a sad fact that the market for nutritional supplement ingredients is awash with low‑grade products and false purity claims.

Every beta glucan sample we have ever received from US brokers has had the characteristic odor of rancid fats, revealing both low‑purity and an ineffective extraction process. Subsequent independent testing revealed that both our existing supplier and the self‑appointed "leading US beta glucan distributor" claim figures that exceed their true purity levels by almost 15%.

Beta Glucan purity is essential 

Purity is an important issue for two reasons. Firstly, residual yeast proteins, such as mannan, may cause allergic reactions in susceptible individuals. Secondly, fats and proteins that are not removed will encapsulate the beta glucan, making it far less effective for immune stimulation.

Disappointed in the materials that are currently available in the US, we contacted the leading European carbohydrate research and development laboratory for their help and guidancein formulating a pure source of beta glucan.

Enzymatic purification ensures beta glucan purity 

Researchers at this facility in Switzerland recently published a paper' describing a newly developed enzymatic purification process that not only achieves beta glucan purity in excess of 90%, it also preserves the valuable low‑density glucans that exist on the very outer surfaces of the cell‑wall; a problem that exists with the existing hot acid/alkali processes used elsewhere.

This distinction is very important for those who seek to take a beta glucan supplement for the purposes of immune modulation.

Freimund, S et al: "A new non‑degrading isolation process for 1,3‑ /1,6‑D‑glucan of high purity from baker's yeast Saccharomyces cerevisiae Carbohydrate Polymers 54 (2003) 159‑171