# Commission Implementing Decision of 24 November 2011 authorising the placing on the market of yeast beta-glucans as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 8527) (Only the English text is authentic) (2011/762/EU), Division: Description

Extent: E+W+S+N.I.

Beta-glucans are complex, high molecular mass (100–200 kDa) polysaccharides, found in the cell wall of many yeasts and cereals. The chemical name for ‘yeast beta-glucans’ is (1-3), (1-6)-ß-D-glucans.
This novel food is available both in an insoluble and soluble form, isolated from Saccharomyces cerevisiae. The insoluble products contain at least 70 % carbohydrate in the form of beta-glucans; the soluble product contains at least 75 % beta-glucans.
The tertiary structure of the glucan cell wall of Saccharomyces cerevisiae consists of chains of ß-1,3-linked glucose residues, branched by ß-1,6-linkages, forming a backbone to which are linked chitin via ß-1,4- bonds, ß-1,6-glucans and some mannoproteins.
Chemical characteristics yeast (Saccharomyces cerevisiae) beta-glucans
Soluble form
Insoluble form
Total carbohydrate
More than 75 %
More than 70 %
Beta-glucans (1,3/1,6)
More than 75 %
More than 70 %
Ash
less than 4 %
Less than 5 %
Moisture
Less than 8 %
Less than 8 %
Protein
less than 3,5 %
Less than 10 %
Fat
Less than 10 %
Less than 20 %

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Source: https://www.legislation.gov.uk/eudn/2011/762/annex/I/division/1 (the official version)
Page: https://openlegislation.uk/eu-decision-2011-762/annex-I/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.