Glucagel, a gelling β-glucan from barley

A new form of the mixed-linked (1-->3),(1-->4)-beta-D-glucan has been obtained from barely grains using a new extraction and purification process that involves two key steps. A hot-water extraction of the beta-glucan from the grain followed by a freeze and thaw of the extract. The commercial product from this process, called Glucagel, forms as a gelatinous or fibrous precipitate, which can be dried. Glucagel has novel functional properties. It forms soft thermoreversible, translucent gels that melt and set at temperatures of approximate to 60 degrees C.