E408 - Bakers yeast glycan

Origin

Baker's yeast glycan, also known as yeast beta-glucan, is a polysaccharide derived from the cell walls of *Saccharomyces cerevisiae*, commonly known as baker's yeast. The extraction and purification processes involve breaking down the yeast cell walls and isolating the beta-glucan fraction. This process ensures a high level of purity and functionality of the final product. The specific type of beta-glucan present is typically beta-1,3/1,6-glucan, which is known for its biological activity.

Usage

Baker's yeast glycan is used in the food industry primarily as a texturizer, stabilizer, and emulsifier. It can improve the texture and mouthfeel of various food products, enhance the stability of emulsions, and prevent syneresis (water separation). It is also used for its potential health benefits, including immune modulation and cholesterol reduction, although these applications are more common in dietary supplements than in general food products. Specific applications include baked goods, beverages, dairy products, and processed foods. The typical usage levels vary depending on the application but are generally in the range of 0.1% to 1% by weight.

Side Effects

Baker's yeast glycan is generally recognized as safe (GRAS) for use in food. Studies have shown that it is well-tolerated by most individuals. However, some people may experience mild gastrointestinal discomfort, such as bloating or gas, especially when consumed in large quantities. Allergic reactions are rare but possible, particularly in individuals with known yeast allergies. There is no established ADI (Acceptable Daily Intake) for baker's yeast glycan, as it is considered to have low toxicity. Regulatory bodies like the EFSA and FDA have reviewed its safety and have not established specific limitations on its use in food.

Regulatory Status

Baker's yeast glycan is approved for use as a food additive in many countries, including the United States and the European Union. In the United States, it is generally recognized as safe (GRAS) and can be used in food products without specific limitations, provided it adheres to good manufacturing practices. In the European Union, it is listed as E408 and is permitted for use in various food categories under specific conditions and limitations as outlined in Regulation (EC) No 1333/2008 on food additives.