Beta-1,3/1,6-glucans are polysaccharides obtained from the cell walls of baker’s yeast, Saccharomyces cerevisiae. Yeast-derived beta-1,3/1,6 glucans are more highly branched than beta-glucans from other sources, such as fungi, barley or oats, and are more extensively studied with respect to their effects on human health 1. The U.S. Food and Drug Administration (FDA) has been notified that industry considers beta-glucans derived from baker’s yeast to be generally recognized as safe (GRAS) for use in foods and beverages and has not objected to their use for this purpose (GRN No. 000239).


  1. Natural Standard Database. 2009.