Yeast Extract 20%-80%Beta Glucan for Food Flavors

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    2017-11-09 07:36

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Company Profile

Changsha Herbal Ingredient Co., Ltd.

By certification [File Integrity]

Contact:Mr. Jerome Zhu(Mr.)  






Website: http://herbal-ingredient.oinseaway.com/

History of Yeast

Yeasts can be considered man's earliest known industrial microorganism. It's likely that man used yeast before the development of a written language. Hieroglyphics suggest that ancient Egyptians were using yeast to produce alcoholic beverages and to leaven bread over 5,000 years ago. The biochemical process of fermentation that is responsible for these actions was not understood and undoubtedly looked upon by early man as a mysterious and even magical phenomenon. With the invention of the microscope, it became possible to isolate yeast in pure culture form. The pioneering scientific work of Louis Pasteur in the late 1860's made it possible to commercially produce baker's yeast, wine yeast, and nutritional yeast.

Nutritional Yeast is an excellent source of protein, vitamins, minerals and dietary fiber. It contains a high concentration of vitamin B complex. These vitamins are known to help avoid nervous disorders, depression, stress and anxiety. Besides, it contains additional functional and beneficial components such as beta-1, 3 glucan, trehalose, mannan. Studies have shown hat these components have potential health benefits such as, improvement of immune response, reduction of cholesterol, and anti-cancer properties.
Module Product Model Specification Packing
Beta Glucan
Yeast Beta 1,3/1,6 D Glucan G20 Glucan Content: >20%
Protein<35%, Moisture<6%
G70/G80 β-Glucan: >70%, 80%(HPLC or FCC)
Protein<5% Moisture<6%
Sodium Carboxymethyl Yeast beta Glucan(CMG) G100 Purity: >90%,
Degree of Substitution: 0.5-0.75 Moisture<6%
NOTE: T-N : Total Nitrogen A-N : Amino-Nitrogen SFDM: Salt free dry matter.

Storage : 
1. Preservation: Store in a cool and dry place.
2. Packaging: 25KG paper bag with polyethylene liner.
3. Shelf life: 24 months in its original packaging.