| abstract |
A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating various diseases or disorders. The process includes the steps of forming flour from the cereal grain, mixing the flour with water to form a slurry of a process for obtaining β-glucan from cereal grain including forming flour from the cereal grain, mixing the flour with water to form a slurry of an aqueous solution of β-glucan and a solid residue, separating the aqueous solution from the solid residue, and removing water from the aqueous solution by evaporation or ultrafiltration or combinations thereof to form a β-glucan containing gel or solid. |