Natures Beta Glukan

PRODUCT DESCRIPTION

Beta glucan is a linear non starch polysaccharide, which widely exists in many bacteria, fungi, mushrooms, algae and higher plants. Because of its water absorption and swelling capacity, it has good water holding capacity in water. It can form a high viscosity solution after being dissolved in water. Therefore, it can be widely used in food industry as thickener, suspending agent, gelling agent and stabilizer.

As a new natures beta glukan polysaccharide food gel, the suspension of beta glucan can form a colorless, odorless and tasteless gel after heating. It is different from the general gelling agent. In addition to heating, other conditions are required to form a gel.

Gel properties of beta glucan

1.When the dextran is heated to different temperatures, it can form gel with completely different properties.

2.The gelation conditions are single, and beta glucan can be gelated only by heating to above 80 ° C;
3.Good fat inclusion (add 30% oil into beta glucan dispersion in a homogeneous manner, and heat it to form a gel);
4.It has good film forming property and can be made into food film.

Application of beta glucan in food
There are two main methods for the application of beta glucan in food. First, as a component of food, its unique gelation characteristics can improve the quality of original food or develop new food; Second, as a food additive, it can greatly improve the quality of food. Improve the taste of food.

1 In meat products
After replacing some starch with beta glucan, the hard film formed by water loss on the surface of meat products due to poor water retention of starch was overcome, and the texture parameters such as brittleness, elasticity, stickiness, chewiness and taste score of the products were improved. The overall acceptability was significantly improved compared with high starch meat products.
Beta glucan is a very ideal filler for meat products because it has strong water holding capacity, can provide fat like taste, and will not be absorbed in the human digestive system. At the same time, it has the function of dietary fiber. It can be widely used in low calorie food.

2 In flour products
Beta glucan has a series of unique food processing properties, such as thickening, stability and thermal gel characteristics. It can not only increase the health care function of noodle products, but also effectively prevent the paste, soft and rotten phenomenon of dried noodles and Chinese soup noodles, and improve the elasticity of noodles.

3 In frozen food
The gel formed by beta glucan has good freezing resistance and can be used to make gel food that needs freezing treatment. Beta glucan used as a stabilizer in ice cream can improve its shape retention.

4 In soft pastries, bread and pies
Beta glucan is added to cakes such as cakes and cheesecakes. It has the effect of moisturizing, keeping fresh and keeping the shape. The appearance is not concave during processing, and the moisture retention is good after processing. Even if it is refrigerated, aging and sanding will not occur, and the usage is generally 0.1-0.4%. Beta glucan is used for the fluidity filling core, which can keep its proper shape due to the gelation and is easy to operate. The hardness and mold retention can be adjusted by changing the addition amount. Such as honey, cream, sauce and other flavored fillings, the use amount is generally 2-5%.

5 In new food
Beta glucan can be used to produce new foods, such as making noodles shaped tofu (tofu noodles), which can be frozen, stored in cold storage, and then heated and cooked without deformation or melting. It can also be used to make green tea flavored Jelly, which can be frozen and stored, and heated by microwave before consumption. In addition, honey and other viscous ingredients are mixed with beta glucan to make tablets or granules, which can be conveniently used in sandwich fillings.

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