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β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products

Summary

This research explores how β-glucan, a natural compound found in oats, barley, yeasts, and mushrooms, can be used to improve dairy products. The study shows how this ingredient can make low-fat dairy products taste better while adding health benefits. Impact on everyday life: – Enables development of healthier low-fat dairy products that maintain good taste and texture – Provides natural alternatives to artificial food additives in dairy products – Helps create dairy products with added health benefits like improved immunity and heart health – Makes it possible for food manufacturers to produce more sustainable and cost-effective dairy products – Offers new options for consumers seeking healthier dairy alternatives

Background

β-glucan is a polysaccharide found naturally in cell walls of cereals, yeasts, seaweeds, bacteria, and fungi. The physicochemical, functional, and technological properties vary significantly depending on the source. Interest has grown due to its properties as an immunostimulant, prebiotic, and dietary fiber. The β-glucan market was worth 340.63 million USD in 2018 and is predicted to reach 656.65 million USD by 2027.

Objective

To systematize information about sources of β-glucan, its technological functions and practical aspects of use in dairy and milk-based products. The review aims to organize scientific knowledge about the chemical structure and properties of β-glucan from different sources in dairy applications to advance these technologies in line with current food trends.

Results

The review found that oat and barley β-glucans are most commonly used in dairy applications, exhibiting key technological functions like gel formation, moisture binding, increased product yield, and texture formation. Yeast and mushroom β-glucans showed promise as sources of bioactive compounds. Recommended dosage ranges were established: 1.9-3.0% for milk drinks, 0.1-0.5% for fermented products, 0.2-1.4% for cheeses, and 0.5-2.0% for ice cream products.

Conclusion

β-glucan shows significant potential as a techno-functional ingredient in dairy products, with different sources offering varied benefits. Oat and barley β-glucans excel in technological functions while yeast and mushroom sources provide biological functions. The review highlights both opportunities and limitations in dairy applications, with proper dosage being critical for optimal results. More research is needed, particularly for β-glucans from yeast, fungi, and bacteria in ice cream and cheese products.
  • Published in:Molecules,
  • Study Type:Review,
  • Source: 10.3390/molecules27196313
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