Project Description
Product Description
Product Name: Oat beta-Glucan
Latin Name: Avena sativa L.
Used Part: Endosperm
Appearance: White Powder
Purity: 70%; 80%
Particle Size: 100% Pass 80 Mesh
Product Details
As a miscellaneous grain crop, the status of oat has been paid more and more attention in recent years, which is due to the understanding of the health function of oat at home and abroad. The function of oats in reducing blood lipids and preventing cardiovascular and cerebrovascular diseases has been recognized all over the world, and the primary functional factor is considered to be β-glucan, which is rich in soluble dietary fiber in oats. Oat β-glucan is a linear polysaccharide connected by D-glucose through β-(1-3) and β-(1-4) glycosidic bonds. It not only has the function of reducing blood lipid, but also has the characteristics of good solubility, high viscosity, high water holding capacity and so on.
Product Specifications
| Parameter | Specification Options | Test Method |
|---|---|---|
| Purity (Beta-Glucan) | ≥ 70% / ≥ 80% / ≥ 90% | HPLC / UV |
| Molecular Weight (Mw) | 100,000 – 2,000,000 Da * | SEC (Size-Exclusion Chromatography) |
| Appearance | Off-white to light yellow fine powder | Visual Inspection |
| Solubility | Water-soluble (requires heating above 70°C for optimal dissolution) | Visual |
| Loss on Drying | ≤ 8.0% | USP <731> |
| Ash Content | ≤ 5.0% | USP <281> |
| Heavy Metals (Total) | ≤ 10 ppm | USP <231> / ICP-MS |
| Total Plate Count | ≤ 1,000 CFU/g | USP <61> |
| Salmonella / E. coli | Negative | USP <62> |
Function & Application
1.Oat β-glucancan significantly reduce cholesterol in people with hyperlipidemia.
2.Oat glucan has a good repair effect on the pathological changes of liver and kidney complicated by diabetes, and can effectively reduce the decomposition of liver glycogen, resulting in the decrease of blood glucose.
3.Oat glucan has immunomodulatory effect.
4.Oat β-glucancan has anticancer effect.
5.Oat glucan can improve intestinal function and promote the increment of intestinal beneficial bacteria.
6.Cosmetic efficacy: oat β-glucan has excellent anti-aging effect, can smooth fine wrinkles, improve skin elasticity, improve skin texture, has a unique straight-chain molecular structure, giving good transdermal absorption properties; promote fibroblasts to synthesize collagen, promote wound healing, repair damaged skin, give skin silky moisturizing and smooth touch.
Oat β-glucancan is not only widely used in bread, biscuits, cereal breakfast, noodles, meal substitutes and nutritional supplements, but also in health products, cosmetics and other products.
Recommended Usage & Formulation Notes
Oat beta-glucan is a versatile ingredient that requires attention to certain formulation parameters to ensure optimal performance. The following recommendations are provided as general starting points; we recommend confirming the final usage level through small-scale trials for each specific application.
- Dietary Supplements
For supplement applications, recommended usage ranges from 100 to 500 milligrams per serving for capsules and tablets. For products aimed at cholesterol management, the clinically effective dose is 3 grams per day, which can be divided into multiple servings. High-purity grades (≥ 80% or ≥ 90%) should be used to ensure consistent dosage. The fine powder blends well with other supplement ingredients and is suitable for tableting, encapsulation, and powder sachet production.
- Beverages
In beverage applications, usage levels typically range from 0.1% to 0.5% of the total formulation for fortified beverages and 1.0% to 2.0% for protein shakes and meal replacements. For clear or light beverages, lower molecular weight grades are recommended as they dissolve more readily and produce lower viscosity. The solution should be heated above 70°C to ensure complete dissolution. Higher molecular weight grades will increase viscosity, creating a thicker, more substantial mouthfeel suitable for creamy or protein-rich drinks. We recommend pre-dissolving the powder in a portion of hot water before adding to the bulk formulation, followed by cooling to the final processing temperature.
- Bakery & Snacks
For bakery products and snacks, recommended usage levels range from 1.0% to 5.0% of the flour blend. Oat beta-glucan adds fiber content and improves water retention, which can extend product shelf life. However, it may affect dough handling and gluten development; we recommend adjusting hydration levels accordingly. Adding water in multiple stages can help maintain dough consistency. For high-fiber or gluten-reduced formulations, we recommend conducting small-scale baking trials to confirm the optimal level for texture and volume.
- Sauces & Dairy
In sauces, dressings, and dairy products such as yogurts and fermented drinks, recommended usage levels are between 0.5% and 2.0% of the formulation. Oat beta-glucan acts as a thickener and stabilizer, improving mouthfeel and emulsion stability. It can replace fats and oils in reduced-fat products, providing a smooth, creamy texture without adding fat. In dairy applications, it is stable under standard pasteurisation conditions; for extended high-temperature processing, we recommend conducting stability trials to confirm viscosity retention.
- Cosmetics
In cosmetic applications, recommended usage levels are 0.5% to 2.0% of the formulation for creams, lotions, masks, and shampoos. Oat beta-glucan provides excellent moisture-binding properties, making it suitable for hydrating and soothing skincare products. For clear gel formulations, we recommend using high-purity grades (≥ 80%). The ingredient is compatible with most cosmetic emulsifiers and preservatives. We recommend incorporating it into the water phase and heating to 70°C–80°C with stirring for complete dispersion before combining with the oil phase in emulsion systems.
Clinical Evidence Summary
Oat beta-glucan is one of the most extensively studied functional fibers, with its cholesterol-lowering benefits recognized by both the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA).
8-Week BELT Study (2020): A randomized, double-blind, placebo-controlled study in 83 hypercholesterolemic subjects found that a daily intake of 3g of oat beta-glucans resulted in a 15.1% reduction in LDL-cholesterol compared to placebo (p < 0.01). Total cholesterol and non-HDL cholesterol also decreased by 8.9% and 12.1%, respectively.
Hispanic-American Study: In a controlled 11-week trial, the daily consumption of 3g of beta-glucan from oat cereal was associated with 5.3% reduction in LDL-cholesterol (p = 0.0007), while the control cereal showed no effect.
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