Long chained Beta glucan isolates derived from viscous barley grain

A purified long chained, waxy hulless, beta glucan isolate, which has a purity of beta glucan isolate greater than 90% with a beta glucan viscosity from 100-3000 cps, with endogenous starch and protein as main impurities, produced by a process which comprises the steps of:

• selecting high viscosity waxy hulless barley flour with beta glucan viscosity greater than 15 cps and a long chained beta glucan concentration greater than about 1.0.times.10.sup.5 /ml of a 5% aqueous flour suspension;
• making an acidified aqueous flour suspension of this material;
• extracting the beta glucan chains by bringing the acidified suspension to about 45 degrees Centigrade, with slow agitation;
• diluting the acidified solution with acidified water;
• gently stirring the acidified suspension while adding ethanol, precipitating long chained beta glucan;
• removing supernatant, washing precipitated beta glucan chains with acidified water to remove adhering starch;
• evaluating microscopically the precipitated beta glucan chains to insure length of about 1 mm to about 6 mm;
• and
• drying the beta glucan chains to between about 14% to about 7% moisture, never exceeding drying temperatures of about 35 degrees Centigrade.