Product Details

Product:                          Yeast Beta Glucan from baker's yeast
Structure description:     consist of β (1,3) and β (1,6) linkages 
Properties:             Purity: > 90 % (on a moisture free basis).
                                            α-Glucan: < 0.1%.
                                             Protein: 0.1 %
                                             Moisture: 2.2 %
                                             Ash: 0.1 %
Method of  dissolution:
1.Weigh 0.5g of yeast beta glucan into a sample bottle.
2.Wet the sample with 1mL of 95% ethanol. Add a magnetic stirrer bar, followed by 5 mL of 10 % sodium hydroxide. Stir the slurry on a magnetic stirrer until the glucan dissolves. Add 30 mL of water and then carefull neutralise the solution with 2 M HCl.
 3.Adjust the volume to 50 mL.
 Store dry at room temperature in well sealed containers. Under these conditions, the product is stable for several years