Beta-Glucan from Oyster Mushroom Mycelium
Patents for licensing
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Technology Offer
Beta-Glucan from Oyster Mushroom Mycelium
- Teddie from IDG Thailand
- From Thailand
- Responsive
- Patents for licensing
Summary of the technology
A patented solid-state fermentation technology that utilizes oyster mushroom mycelium to enhance beta-glucan content and prebiotic activity from germinated Riceberry rice. This innovative process transforms Thai agricultural resources into a premium functional ingredient with high purity, improved bioactive properties, and strong clean-label appeal. Designed for scalable production, it supports applications in nutraceuticals, functional foods, cosmetics, and wellness products.
Details of the Technology Offer
This innovative functional ingredient is developed through a patented fermentation technology that combines germinated Riceberry rice with oyster mushroom mycelium to produce a high-purity beta-glucan ingredient with enhanced functional properties. The advanced fermentation process improves beta-glucan concentration, preserves valuable bioactive compounds, and enables consistent production quality, creating a natural ingredient solution for global health and wellness markets.
With a beta-glucan content of ≥60% on a dry basis, the product offers higher purity compared with conventional cereal-derived beta-glucan ingredients. Its strong prebiotic activity supports beneficial gut microbiota, digestive health, and immune system function, making it suitable for applications in nutraceuticals, functional foods, beverages, cosmetics, and wellness products.Scientific validation has demonstrated its potential bioactivities, including immune modulation, antioxidant capacity, and prebiotic effects through laboratory-based studies. Quality and safety evaluations, including compositional analysis, heavy metal testing, microbial safety assessment, and bioactivity assays, ensure compliance with food-grade standards and support reliable commercial applications.
The technology follows a natural and clean-label approach without chemical modification, meeting growing consumer demand for sustainable and functional health ingredients. By utilizing Thai Riceberry rice and mushroom resources, the innovation creates value-added agricultural products, reduces reliance on imported functional ingredients, and supports sustainable resource utilization.Designed for industrial scalability, the reproducible fermentation process enables efficient manufacturing and consistent supply, providing businesses with a competitive ingredient platform for developing next-generation health and wellness products.
Current development status
Finished technologies
Desired business relationship
Patent licensing
Technology development
Adaptation of technology to other markets
Other : Export ingredients
Intellectual property status
- Granted Patent
- Patent application number :-
Related Keywords
About IDG Thailand
An innovation and intellectual property (IP) consulting company that supports businesses in Thailand and across ASEAN member countries. IDG will thoroughly support domestic and international companies and also innovative entrepreneurs who are thinking of starting a business or expanding their businesses in Thailand, Singapore, Myanmar, and other Southeast Asian countries.
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