Plant Extract

Oat β-glucan is a non-starch polysaccharide found in the cell walls of the endosperm and aleurone layer of oats. It is a type of dietary fiber with a relatively small molecular weight. In the components of the endosperm and aleurone layer cell walls of oats, β-glucan accounts for more than 85%.

Oat β-glucan is a fibrous polysaccharide. The human body lacks enzymes to break down oat β-glucan, so it is hardly decomposed into monosaccharides. When dissolved in water, oat β-glucan becomes gelatinous. After entering the digestive tract, it can slow down the absorption of fats and carbohydrates, enhance satiety, and is particularly suitable for the modern people's desire to enjoy food without gaining weight.

Both the US FDA and the European Food Safety Authority (EFSA) have reviewed the health benefits of oat β-glucan and accepted its beneficial physiological functions.

Oat β-glucan can be applied in a variety of products such as health foods, beverages, dairy products, and grain-based meal replacements. It not only increases the fiber content of products but also improves their texture and mouthfeel. Moreover, it helps reduce the fat and sugar content in food, providing innovative claims of low-sugar, sugar-free, or reduced-sugar. It meets the demand for clean labels and is an ideal functional ingredient for developing new types of food.