E408 — Baker’s Yeast Glycan

E408, known as baker’s yeast glycan, is a polysaccharide derived from the cell walls of baker’s yeast (Saccharomyces cerevisiae). It is primarily used in the food industry as a stabilizer and emulsifier. This additive is typically applied in an acceptable daily intake (ADI) of 75 mg per kg of body weight. 

Danger Level: 0 — Safe

Purpose in Products

Baker’s yeast glycan serves several functions in food products:

  • Stabilizer: It helps maintain the uniformity of emulsions in products like salad dressings and dairy alternatives.
  • Emulsifier: It facilitates the mixing of ingredients that typically do not combine well, such as oil and water, improving the texture and consistency of various food items.

Health Considerations

Baker’s yeast glycan is generally considered safe for consumption. It is a natural dietary fiber and is not absorbed by the human body, which can aid in digestion and promote a feeling of fullness. However, consuming large amounts may lead to gastrointestinal discomfort, such as bloating or diarrhea. 

Impact on Children

Baker’s yeast glycan is safe for children when consumed in typical dietary amounts. Its high fiber content can be beneficial for digestive health. Nonetheless, excessive intake should be avoided to prevent potential digestive issues.

Impact on Taste

Baker’s yeast glycan is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

Baker’s yeast glycan is compatible with various other food additives, including sugars and other hydrocolloids. For instance, it shows synergy with locust bean gum, resulting in increased gel strength and enhanced elasticity in gels. 

Natural Occurrence

Baker’s yeast glycan is naturally found in the cell walls of baker’s yeast (Saccharomyces cerevisiae). These yeast cells are harvested, cleaned, and processed to extract the polysaccharide for various uses.

Alternatives and Substitutes

For those seeking alternatives to baker’s yeast glycan, options include:

  • Gelatin: A common gelling agent derived from animal collagen, suitable for non-vegetarian diets.
  • Pectin: A plant-based gelling agent often used in jams and jellies.
  • Agar-Agar: Another seaweed-derived gelling agent, though it may have different textural properties compared to baker’s yeast glycan.

Regulation

Baker’s yeast glycan is approved for use as a food additive in many countries, including the European Union, where it is designated as E408. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits.

Conclusion

Baker’s yeast glycan (E408) is a versatile and natural food additive with a long history of safe use. Its ability to act as a stabilizer and emulsifier makes it valuable in various food products. While generally safe, it is advisable to consume it in moderation to avoid potential digestive discomfort.