High Viscosity Oat β-Glucan is a functional polysaccharide ingredient extracted from selected oat bran through controlled purification and separation processes. It features molecular weight greater than 600,000 Daltons and exhibits superior emulsification, oil-embedding, and water-holding properties compared to standard grades.

It contains natural soluble fiber fractions with high molecular weight structure, making it suitable for a wide range of food applications where enhanced texture, emulsion stability, and functional formulation support are required.

Unlike common food additives, this product is approved as a new food raw material (Announcement No. 20 of 2014) and is specifically designed as a functional food ingredient rather than a chemical additive.

• High viscosity oat-derived soluble fiber ingredient
• Molecular weight greater than 600,000 Daltons
• Strong ability to emulsify and embed grease
• Enhanced water-holding capacity (jelly-forming support)
• Brewable with normal temperature water
• Source of natural β-1,3-/1,4-glucan with cholesterol-lowering benefits
• EFSA-certified health claim: beneficial effect obtained with daily intake of 3g
• No food additive classification — clean-label compliant
• Unique patented product (Patent No.: ZL 2016 1 1053529.5)
• Supports clean-label and functional nutrition product development

• Solid beverages
• Tabletting candy
• Jelly products
• Probiotic formulations
• Energy bars
• Dairy products
• Oil-in-water emulsion systems
• Functional nutrition products

Store in a cool, dry, and well-ventilated environment. Keep packaging tightly sealed after opening to avoid moisture absorption and quality degradation.

Shelf life: 24 months under recommended storage conditions.

Produced under controlled extraction and food-grade processing systems from certified oat processing facilities, ensuring stable quality, consistent high molecular weight specifications, and reliable bulk supply capability for global food manufacturing industries.

Compliant with Chinese new food raw material regulations (Announcement on the approval of 9 new food ingredients, No. 20, 2014). Patent-protected production technology.