What is the stability of yeast β-glucan aqueous solutions?
Release Date:
2026-03-06 13:53
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Yeast β‑glucan aqueous solutions exhibit excellent overall stability, remaining stable for 6 to 12 months under ambient temperature, in the dark, and in sealed conditions—without layering, precipitation, or significant degradation. Activity and solubility are most stable within a pH range of 4.0 to 8.0; excessively acidic or alkaline environments may result in slight turbidity or reduced activity. To further extend shelf life, avoid prolonged exposure to high temperatures, direct strong light, and repeated freeze–thaw cycles. During production, the appropriate addition of stabilizers and strict control of microbial parameters can further enhance long-term stability in formulation systems, meeting the demands of industrial applications in food, skincare products, and other sectors.
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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.
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