Tuesday, 5 August 2014

Beta-Glucans Industry - Nutritional and Market Insights

Three Grams of Oat Fiber May Reduce Cholesterol Levels By 23%

Report Overview:

This forecast report, Beta-Glucans Industry - Nutritional and Market Insights,  on Beta-Glucans covers an in-depth analysis of Beta-Glucan ingredients manufacturers and ingredients characteristics in relation to raw material use and extraction methods. 

       The report investigates health benefits of Beta-Glucans and their regulatory status. The use for this ingredient category for food and beverage products is discussed and product case stories are presented. The report presents an outlook for the future of Beta-Glucans within the food, beverage and dietary industry as well as associated consumer product sectors use and demands.

Acquisitions and health claim investments for Beta-Glucan manufacturers shaping the future winners of this category.

Using Beta-Glucans across many food and beverage product types allows a broad marketing and sales platform for the ingredient.

Key Highlights:

·         Beta-Glucan is a natural fiber that occurs in the bran of barley, oats, and wheat, and can also be extracted from the cell walls of baker’s yeast. The Beta-Glucan linkages and chemical structure differ with regards to solubility, mode of action, and overall biological activity.

·         Beta-Glucan, as soluble fibers, forms viscous aqueous solutions and increases the viscosity of gut contents in the human intestinal system. Soluble fibers help in the absorption of cholesterol; resulting in a lower blood cholesterol uptake, which is one of the key risk factors of cardiovascular diseases.

·         Beta-Glucans are widely used in the bakery industry in products such as biscuits and pastas because of their viscosity properties. Combined with other ingredients, Beta- Glucans are being used as fat-replacers in many food and beverage products.

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