What is black yeast beta-glucan?


Notification No. 120, Ministry of Health and Welfare of Japan


Aureobasidium (black yeast) cultured solution was officially given food additive status in Notification No. 120, Ministry of Health and Welfare of Japan (current Ministry of Health, Labour and Welfare)1 on April 16, 1996. (The notification was published in the gazette issued by the Ministry of Finance of Japan.)
Moreover, the examination of a review of the safety of existing food additives by the Ministry of Health, Labour and Welfare of Japan re-confirmed the safety of Aureobasidium cultured solution (results were published in June 2004).

1. Food additives derived from natural ingredients are listed in Notification No. 120, Ministry of Health and Welfare of Japan. These additives are officially categorized as ‘existing food additives’.

Note: Notification No. 120, Ministry of Health and Welfare of Japan verifies the safety of the product as a food, but it does not indicate that the product is a food for specified health use (i.e. it does not verify efficacy).


Information on Aureobasidium (black yeast) cultured solution by Japan Food Additives Association


Existing food additives list number 1
Name of food additive Name Aureobasidium cultured solution (main component: beta-1,3/1,6 glucan)
Alternative name  
Simplified name or category name    
Origin, manufacturing method, and nature   Obtained from black yeast (Aureobasidium pullulans) cultured solution. The main component is beta-1,3/1,6 glucan.
Usage   Thickener, stabilizer
Product outline   The product is a viscous liquid and is obtained from sterilized Aureobasidium pullulans (black yeast) cultured solution. The main component is a polysaccharide called beta-1,3/1,6 glucan, and it consists of a main chain (beta-1,3), side chains (beta-1,6) and functional groups.
It is present in mushrooms and mushroom extracts, and has been attracting attention in recent years. The product is manufactured by culturing microorganisms, which is an effective way of producing this polysaccharide.
Description   Yellow liquid
Properties and characteristics   Viscous, heat-resistant, acid-resistant and salt-tolerant.
Has a slight, unique taste (sour) and aroma.
Used as a thickener and is expected to be used as a taste masking agent or to have a favorable effect on health.
Solubility   Readily soluble in water. Insoluble in ethanol and fat.
Precautions   Refrigerate after opening.
Storage   Store in a cool, dark place, or refrigerate.
Main foods in which this product may be used   Drinks, sauces, bread, Japanese and western confectionery, bean paste, cold sweet food, processed meat and fish, noodles, vegetable marinades, jam, baked sweets, rice cake, soft candy, processed food (film-shaped), seasoning, etc.
Comments    
*This table is an extract from Explanatory Notes for Products in Existing Food Additives List, published in 1999 by Japan Food Additives Association (former subsidiary organization of the Ministry of Health and Welfare of Japan [current Ministry of Health, Labour and Welfare of Japan]). This publication describes the nature, properties, usages and other information related to 489 food additives derived from natural ingredients, and for which use is permitted by the Ministry of Health and Welfare of Japan.