Advantages of Oat β-Glucan in Food Applications

Oats are one of China’s oldest cultivated crops, with a history of thousands of years of cultivation and consumption. Due to their high nutritional value and well-recognized health benefits, oats are widely consumed both domestically and internationally. Modern scientific research has demonstrated that Oat β-glucan is the primary bioactive component responsible for the health-promoting properties of oats.

Oat β-glucan is a soluble dietary fiber. Its health benefits have been scientifically evaluated and officially recognized by both the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). In China, oat β-glucan was approved in 2014 as a novel food ingredient following the application submitted by L&P Food Ingredient Co., Ltd. (L&P Foods), enabling its use across a wide range of food products.

Market Trends of Oat β-Glucan

According to SPINS data, β-glucan was the fastest-growing functional ingredient in the U.S. market in 2020, achieving an annual growth rate of 507%. Data from Markets and Markets indicate that the global β-glucan market recorded a compound annual growth rate (CAGR) of 7.5% between 2017 and 2022, with the market size expected to reach USD 476.5 million by 2022.

From a source perspective, cereal-derived β-glucans—primarily from oats and barley—continue to dominate the global β-glucan market, followed by yeast-derived β-glucans as the second-largest source segment.

Applications of Oat β-Glucan in Food

(1) Beverages: An Effective Emulsifying and Stabilizing Agent

Oat β-glucan is an effective emulsifying stabilizer. When incorporated into beverages, it not only serves as a functional ingredient but also enhances emulsion stability. Karp et al. evaluated the foaming capacity and stability of oat β-glucan as a stabilizer in oil-in-water emulsion systems, compared with other commonly used food additives.

At a concentration of 4%, oat β-glucan exhibited a foaming capacity of 32.57%, second only to HPMC emulsions (50.50%). After one hour, samples containing 2% and 4% oat β-glucan showed foaming stability exceeding 60%, while emulsion stability reached 80% after 14 days. These results indicate that oat β-glucan functions effectively as both a stabilizer and viscosity enhancer, making it suitable for a wide range of food applications to improve texture and mouthfeel.

(2) Flour-Based Products: Improvement of Dough Rheological Properties

In recent years, flour-based products enriched with oat β-glucan—such as bread, noodles, and wheat flour products—have gained increasing attention. The incorporation of oat β-glucan into flour-based foods not only increases the content of water-soluble dietary fiber but also significantly improves dough rheological behavior, hydration properties, and final product texture.

Studies have shown that appropriate levels of oat β-glucan can enhance dough rheology. When 0.5%–5.0% oat β-glucan is added to wheat flour, dough water absorption, development time, and stability time all increase. Furthermore, the addition of 0.5%–1.0% oat β-glucan enables low-gluten flour to achieve extensibility properties comparable to those of flour specifically formulated for steamed bread.

Oat β-glucan also influences product quality by modifying dough hydration characteristics. Research indicates that its addition to noodles and steamed bread can inhibit moisture migration and starch retrogradation, thereby reducing water loss and cooking loss.

(3) Meat Products: Fat Replacer

Due to its colloidal properties, oat β-glucan can be used as a fat replacer in low-fat food formulations while maintaining desirable flavor and texture. Lee et al. investigated the application of gelled oat fiber containing 10% oat β-glucan in low-fat beef patties. At an inclusion level of 13.45%, the oat β-glucan gel functioned effectively as a functional ingredient by enhancing water retention and fat encapsulation.

This resulted in reduced cooking loss, improved product uniformity and tenderness, and sensory characteristics comparable to those of full-fat control samples. Additionally, the product remained stable during 60 days of frozen storage, with no significant microbial growth observed.

(4) Fermented Milk and Dairy Beverages: Prebiotic Effects

Oat β-glucan is an effective prebiotic that promotes the growth and activity of beneficial microorganisms. Du Yajun investigated the selective growth-promoting effects of oat β-glucan on intestinal probiotics. In vitro studies demonstrated that oat β-glucan significantly stimulated the growth of Bifidobacterium and Lactobacillus acidophilus, while showing no noticeable growth-promoting effect on Escherichia coli.

About L&P Food Ingredient Co., Ltd

L&P Food Ingredient Co., Ltd (L&P Foods) is a solution provider for nutrition, health, and food safety. Backed by the strong technical support of the Guangdong Food Industry Institute and the Guangye Research Institute of Biotechnology, and through nearly four decades of continuous innovation and development, the company has built strong R&D capabilities and advanced technological expertise, securing a leading position within the industry nationwide. 

L&P Foods holds comprehensive production qualifications, including valid manufacturing licenses and a full range of internationally recognized management system certifications, including Quality Management (ISO 9001), Food Safety Management (ISO 22000), Religious Certifications (KOSHER and HALAL), Occupational Health and Safety (ISO 45001), Environmental Management (ISO 14001), as well as the Global Standard for Food Safety (BRC). With consistent and reliable product quality, a well-established after-sales service system, and the capability to provide customized solutions tailored to customer needs, L&P Foods has become a trusted and preferred supplier for downstream manufacturers.

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