β-glucan is widely distributed in nature as an important component that protects the cell walls of organisms and maintains their vital activity. In particular, baker's yeast and black yeast (Aureobasidium pullulans) have been known as microorganisms that produce a large amount of β-glucan and have been used for health foods and cosmetics for some time as a source of β-glucan.

However, because the β-glucan used so far has a distinctive taste and color as well as insufficient water solubility, we have had some problems in consuming it plain and adding it to cosmetics.

Our newly developed "Fermented Beta-Glucan" is β-glucan derived from black yeast that has overcome these failings. It is highly soluble, transparent, and almost tasteless and odorless. It is made from food materials and processed using a method suitable for food for safe use.

A clear liquid produced by removing fungal forms from the fermentation liquor of black yeast (Aureobasidium pullulans). Being almost tasteless and odorless, it can be directly used for a variety of foods.

A white powder produced by drying the fermentation liquor of black yeast (Aureobasidium pullulans). Having a high β-glucan content (85% or more), it can be used in granule, tablet, and capsule forms, and used for various foods.

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LQ (liquid product) β-1,3-1,6-Glucan 0.8% or more Arsenic 2ppm or below Lead 20ppm or below Cadmium 1ppm or below Tin 1ppm or below Quantity/Packing 10 kg/cardboard

Powder (powder product) β-1,3-1,6-Glucan 85% or more Drying loss 8% or below Quantity/Packing 100 g/bottle, 500 g/bottle

Can be used for a wide range of health- and nutrition-oriented foods.

	Health food, Dietary supplement
	Low-calorie food, Food for health and beauty
	Infant food, Patient food
	A wide variety of drinks

Can be used for a wide range of beauty- and health-oriented cosmetics. Ideal for the request from customers who wish to minimize damage to clear appearance, color, and scent stemming from the addition of β-glucan. Moisturizes the skin with a smooth and silky texture.

We present the results of our research on β-glucan at many academic conferences. (Please be aware that some of the files here are in Japanese)

	Beverage Japan 296(8)92~93(2006)
	Food Science 48(3)71~78(2006)
	Green Spirits (2)10~11(2006)
	The 18 th Spring Meeting of the Japanese Society of Allergology[2005.6.2]
	The 18 th Spring Meeting of the Japanese Society of Allergology[2003.5.13]

β-glucan, a kind of soluble dietary fiber, is a polymer made of a large number of glucose molecules bound by β-connection. Depending on the binding mode, it is categorized as β-1,3-1,4-, β-1,3-1,6-, etc. showing the binding position of glucose.
Mushroom, baker's yeast, and black yeast (Aureobasidium pullulans)-derived foods contain β-1,3-1,6-glucan.
Barley and oats contain 3-8% β-1,3-1,4-glucan, which is a primary constituent of soluble dietary fiber. Based on the molecular structure, "Barley Beta-Glucan" is β-1,3-1,4-glucan, and "Fermented Beta-Glucan" is β-1,3-1,6-glucan.

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