“Active Freshness-Locking” Process for Freeze-Dried Yeast β-Glucan Powder

Keshang | Official Invitation to the 30th CBE China Beauty Expo

The 30th CBE China Beauty Expo will be grandly held from May 12 to 14, 2026, at the Shanghai New International Expo Center, bringing together over 3,500 global companies and showcasing more than 80,000 new products and technological innovations. It is an unmissable annual flagship event for the beauty industry value chain.

How can the stability of yeast β-glucan aqueous solutions be improved?

Aqueous solutions of yeast β‑glucan are most stable in the pH range of 4.0–8.0. Excessive acidity or alkalinity can lead to turbidity, precipitation, or reduced activity. During production, adjusting the system pH to a neutral to slightly alkaline level can significantly enhance stability.

What is the stability of yeast β-glucan aqueous solutions?

Aqueous solutions of yeast β‑glucan exhibit excellent overall stability and can be stored for 6 to 12 months under ambient temperature, in the dark, and in sealed conditions without layering, precipitation, or significant degradation.

“Active Freshness-Locking” Process for Freeze-Dried Yeast β-Glucan Powder

Yeast β-glucan lyophilized powder is produced using low-temperature vacuum freeze-drying, which rapidly dehydrates the material at –40°C to –60°C, thereby fully preserving the bioactive triple-helix structure of β-1,3/1,6 highly branched glucans.

Key Differences Between Freeze-Dried Powder and Ordinary Powder

Conventional yeast β-glucan is typically produced via spray drying, which can easily damage its structure, resulting in poor solubility and a tendency to cake; in contrast, freeze-dried powder avoids high-temperature degradation, maintaining structural integrity and higher biological activity, while exhibiting excellent rehydration properties and more uniform dissolution.