How can the stability of yeast β-glucan aqueous solutions be improved?
Release Date:
2026-03-06 13:54
Source:
Control the pH value
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.
Avoid high temperatures and prolonged heating.
High temperatures can disrupt the β‑glucan structure, leading to changes in viscosity and phase separation. It is recommended to dissolve at low temperatures, apply brief heating, and store and transport the product away from light at room temperature or in refrigeration, avoiding repeated freeze–thaw cycles.
Proper Use of Stabilizers and Cosolvents
It can be formulated with small amounts of food-grade or cosmetic-grade stabilizers (such as polyols and mild colloids) to enhance solubility and dispersibility, thereby reducing precipitation and layering. At the same time, it should be kept from extensive coexistence with strong electrolytes or high-concentration ions.
Seal tightly, protect from light, and store in a bacteriostatic environment.
Use promptly after opening; store sealed and protected from light to control microbial contamination. Microbial growth can lead to solution spoilage, odor development, and layering. Aseptic manufacturing and a clean environment can significantly extend the shelf life.
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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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