EAGAN, MINN. — Chemists at Biothera have developed the Glucan Enzymatic Method (GEM) for analyzing beta glucan content of raw ingredients as well as finished food, beverage and supplement products. The method was published on-line Sept. 1 in the Journal of Agricultural and Food Chemistry.

The GEM relies upon selective enzymes that detect beta glucan, a source of fiber, and break it down while leaving other polysaccharides intact. Earlier methods had shortcomings, such as breaking down the beta glucan and all other polysaccharides present in the glucose, according to Eagan-based Biothera.

“GEM is an important advancement in the chemical characterization of beta glucans,” said Richard Mueller, president and chief executive officer of Biothera. “For the first time, food, beverage and supplement manufacturers can confirm scientifically the purity and quality of the ingredients they are adding to their products. Consumers also can have confidence that GEM-tested products contain the beta glucan dosage as labeled.“