Oat Beta Glucan

A high-purity soluble dietary fiber extracted from oat bran, composed of linear (1,3)(1,4)-beta-D-glucan polysaccharide chains. The active fiber behind the regulated cholesterol-reduction and post-prandial-glucose health claims granted by the U.S. FDA and EFSA.

Highly viscous in solution. beta-glucan-cosmetic-grade-oat" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">Beta-glucan content typically 30 to 80 percent depending on extraction grade, with molecular weight controlled to support viscosity and clinical efficacy.

Off-white to light cream powder. Moderately water-soluble at room temperature, fully solubilizing on warming, producing a clear viscous solution at 1 to 5 percent inclusion.

We supply food-grade Oat Beta Glucan from manufacturers in China holding ISO, HACCP, Halal, Kosher, and Non-GMO Project certifications relevant to the product and production. Gluten-free grades (under 20 ppm) are available on request from dedicated oat processing lines.

Common market grades include 30 percent beta-glucan (functional food grade), 50 percent and 70 percent (supplement and dairy use), and 80 percent or higher (premium and clinical applications). Low-, medium-, and high-molecular-weight variants are offered for texture and bioactivity targeting.

Bulk and reduced-MOQ shipments. Batch-level COA covering beta-glucan content (AOAC 995.16 or McCleary method), molecular weight, moisture, ash, heavy metals, gluten, and microbiology.

Oat Beta Glucan is the soluble fiber component of oat bran cell walls, structurally a linear polymer of D-glucose linked by mixed (1,3) and (1,4) beta glycosidic bonds. Industrial extraction proceeds by aqueous or mild alkaline solubilization of milled oat bran, enzymatic removal of starch and protein, filtration, concentration, and spray drying.

The U.S. FDA authorized a heart-disease risk-reduction health claim for oat soluble fiber in 1997 (21 CFR 101.81), specifying a minimum 0.75 g beta-glucan per serving and 3 g per day. EFSA has issued analogous Article 13.1 and Article 14 claims for cholesterol reduction (3 g per day) and post-prandial glucose response (4 g per meal). Japan's FOSHU and China's health-food regimes recognize oat beta-glucan in similar terms.

The clinical efficacy of oat beta-glucan depends critically on molecular weight and concentration in the finished product. Viscosity in the small intestine is the mechanistic basis for cholesterol reduction, which means low-molecular-weight or excessively processed beta-glucan loses functional benefit even at equivalent gravimetric dosing.

In a category that includes barley beta-glucan and yeast beta-glucan, oat is the dominant cereal source for cardiovascular and glycemic health positioning, while yeast beta-glucan, with its (1,3)(1,6) branched structure, is positioned for immune support rather than viscosity-driven claims. Selection across oat suppliers turns on certified gluten-free processing, molecular-weight specification, and clean-label extraction.

• Functional beverages and dairy positioned for cholesterol and heart-health claims
• Breakfast cereals, oatmeal, and granola; the original carrier of the heart-health claim
• Bakery including breads, muffins, and crackers
• Sports nutrition and meal-replacement shakes
• Dietary supplements in capsule, tablet, and stick-pack formats
• Yogurt and dairy desserts where viscosity and mouthfeel are valued
• Soups, sauces, and gravies as a fiber-functional thickener
• Infant and clinical nutrition formulas
• Cosmetics and topical formulations for skin barrier support