Barley Balance® Barley Beta-glucan BB100
Barley Balance® Barley Beta-glucan BB100 is a water-soluble dietary fiber naturally occurring in the cell walls of barley. Barley beta-glucan is comprised of linear chains of D-glucose monomers linked by β-(1-3) and β-(1-4) bonds. This natural structure, along with the high molecular weight and solubility, allow barley beta-glucan to produce diverse bioactive effects in the body. Barley Balance contains a minimum beta-glucan concentration of 23% and is made from the highest quality, non-GMO Canadian barley grains. Unlike oat beta-glucan, no chemical processing of any kind is used in our patented extraction method. This results in product that maintains the best bio-active properties of the natural grain, making it suitable for clean label applications.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Brand
- Barley Balance
- Functions
- Fiber Source, Fiber Source
- Ingredient Name
- Beta Glucans
- Labeling Claims
- Clean Label, Non-GMO
- Clean Label
- Non-GMO
- Markets
- Food & Nutrition
- Storage
- Proper storage is in a cool, dry environment
- Labeling
Barley Balance® may be labeled as barley flour, barley soluble fiber, barley beta-glucan, barley fiber or sieved barley meal in keeping with applicable country regulations.
- PACKAGING
- 12.5 Kg (27.5 lb) paper bags, bulk totes
- Ingredient
- (1,3)-β-D-glucan, Barley
- Certified
- Kosher. Halal, SGS SQF, GMP and HACCP
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Ingredient Origin
- Plant Origin
- Production and packaging
Kosher. Halal, SGS SQF, GMP and HACCP 12.5 Kg (27.5 lb) paper bags, bulk totes Proper storage is in a cool, dry environment
- Food Ingredients Features
- High Quality
- Improved Freeze/Thaw Stability
- Improved Water Binding
- Neutral Taste
- Promotes Digestive Health
- Reduce Blood Sugar Levels
- Reduction in Blood Glucose Level
- Reduction in Cholesterol
- Food Ingredients Functions
- Fiber Source
Technical data
Table 1 of 2
18 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Source | Waxy, hulless barley, Non-GMO | — | — |
| pH Value | 5.4 - 5.8 | — | — |
| Flavor | Bland | — | — |
| Starch | Amylopectin (Waxy) 100% | — | — |
| Starch | max. 40 | % dwb | AOAC 996.11 |
| Beta glucan | (1-3) (1-4) mixed linkage B-d-glucan | — | — |
| Bulk density (g/ml) | 0.28 | — | — |
| Particle size ( through 30 Mesh screen) | 99 | % | — |
| Beta-glucan | min. 23 | % dwb | AOAC 995.16 |
| Protein | max. 18 | % dwb | AOAC 992.23 |
| TDF | min. 37 | % dwb | AOAC 991.43 |
| Lipid | max. 2.5 | % dwb | AOAC 945.16 |
Table 2 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| SPC (CFU/g) | max. 50,000 | — | AOAC Methods 990.12, 991.14 |
| Ycast &Mold (CFU/g) | max. 5,000 | — | AOAC Methods 990.12, 991.14 |
| E. Coli (CFU/g) | Absent | — | AOAC Methods 990.12, 991.14 |
| Salmonella | Negative | — | AOAC Methods 990.12, 991.14 |
| Ochratoxin | max. 3.0 | ug/kg | LC-MSMS |
| Aflatoxin (sum of BI, B2, GI, G2) | max. 4.0 | ug/kg | LC-MSMS |
| DON | max. 750 | ug/kg | LC-MSMS |
