form a slurry of an aqueous solution of u03b2 glucan and a solid residue separating the aqueous solution from the solid residue and removing water from the aqueous solution by evaporation or ultrafiltration or combinations thereof to form a u03b2 glucan containing gel or solid application_number US 20334303 A description u03b2 glucan occurs naturally in a wide variety of cereals the process of this invention is not limited to any particular cereal however preferred cereals are barley and oats the process of this invention can be varied to give different u03b2 glucan products the physical properties of a u03b2 glucan product are dependent principally on the average molecular weight of the u03b2 glucan molecules and the conformation of the u03b2 glucan molecules high molecular weight u03b2 glucan is u03b2 glucan having an average molecular weight greater than 5 u00d7 10 5 daltons low molecular weight u03b2 glucan is u03b2 glucan having an average molecular weight in the range of 5 u00d7 10 3 to 2 u00d7 10 5 daltons u03b2 glucan products can form a gel in water the ease with which a u03b2 glucan product forms a gel depends on the average molecular weight of the u03b2 glucan and also.