What is E408?
Complete guide to understanding E408 (Baker’s Yeast Glycan) in your food
The Quick Answer
E408 is baker’s yeast glycan, a polysaccharide (complex carbohydrate) extracted from baker’s yeast cells.
It’s used in food as a thickener, gelling agent, stabilizer, and emulsifier to improve texture and consistency.
It’s less common than other gelling agents like gelatin or carrageenan, but valued for specific technical properties and its plant/microorganism-based origin.
📌 Quick Facts
- Category: Thickener, gelling agent, stabilizer, emulsifier
- Also known as: Yeast beta-glucans, Baker’s yeast extract, Yeast polysaccharide
- Source: Derived from baker’s yeast (Saccharomyces cerevisiae), a microorganism
- Found in: Salad dressings, prepared meats, processed cheese, ice cream, milk products, desserts
- Dietary properties: Vegetarian, vegan, gluten-free, suitable for most religious diets
- Safety: FDA and EFSA approved; generally considered safe
- Acceptable Daily Intake (ADI): Up to 75 mg/kg body weight (approximately 5,250 mg for a 70 kg person)
- Rarity: Relatively uncommon in most processed foods
What Exactly Is It?
E408 is a complex carbohydrate (polysaccharide) extracted from baker’s yeast cell walls.
Baker’s yeast, scientifically known as Saccharomyces cerevisiae, is a microorganism widely used in breadmaking and brewing. The cell walls of this yeast contain beta-glucans—complex polymers of glucose molecules linked together in specific patterns.
When yeast cells are processed:
• The yeast cells are harvested
• Cell walls are broken down and extracted
• The polysaccharides (particularly beta-glucans) are isolated
• The extract is dried and processed into a powder or solution for food use
The result is a colorless to slightly yellow powder that dissolves in water and provides hydrating, thickening, and stabilizing properties.
Unlike gelatin (animal-derived) or carrageenan (from seaweed), E408 comes from a microorganism, making it naturally suitable for vegetarian and vegan diets.
Where You’ll Find It
E408 appears in selected processed foods, though less commonly than other thickeners:
• Salad dressings and mayonnaise
• Prepared meat and fish products
• Flavored milk and milk-based beverages
• Processed cheese and cheese spreads
• Ice cream and frozen desserts
• Evaporated milk and condensed milk
• Cottage cheese and dairy products
• Sauces and gravies
• Yogurt and yogurt drinks
• Some desserts and confectionery
E408 is significantly less prevalent than E401 (sodium alginate), E406 (agar), E407 (carrageenan), or E410 (locust bean gum), but it’s used in specific applications where its particular gelling and stabilizing properties are advantageous.
Why Do Food Companies Use It?
E408’s primary functions are thickening, gelling, stabilization, and emulsification.
Food manufacturers use baker’s yeast glycan for specific advantages:
• Stabilization: Prevents separation and settling in complex food systems like dressings and sauces
• Thickening: Increases viscosity and body without affecting flavor
• Gelling properties: Creates smooth, gel-like textures in puddings and desserts
• Water binding: Retains moisture, improving texture and extending shelf life
• Neutral flavor: Doesn’t alter taste of foods, working equally in sweet and savory applications
• Emulsification: Helps blend oil and water components in salad dressings and sauces
• Vegetarian/vegan appeal: Natural alternative to gelatin for consumers avoiding animal products
• Allergen profile: Does not contain common allergens like gluten, nuts, or shellfish
• Mouthfeel: Creates smooth, creamy texture without thick, heavy sensation
• Cold stability: Maintains consistency in frozen and refrigerated products
While E408 is less cost-effective than some alternatives like modified starch, its specific properties—particularly its naturally clean label appeal and suitable dietary profile—make it valuable for premium products targeting vegetarian, vegan, or allergen-conscious consumers.
Is It Safe?
E408 is approved by major regulatory authorities and is considered safe at approved use levels.
Both the FDA and EFSA have authorized its use in food, and it appears on approved additives lists internationally.
Safety profile:
• EFSA has evaluated E408 and found no safety concerns at reported use levels
• FDA recognizes baker’s yeast glycan as suitable for food use
• Established Acceptable Daily Intake (ADI) of up to 75 mg/kg body weight
• For a 70 kg person, this equals approximately 5,250 mg per day—far exceeding typical food intake
• The body metabolizes beta-glucans as it does other dietary polysaccharides
• No evidence of toxicity, allergic reactions, or adverse effects at approved levels
• Decades of use in yeast-based foods without documented widespread safety concerns
• Actually considered beneficial—beta-glucans from yeast have immune-supporting properties studied in research
Interesting additional benefit:
Beta-glucans from yeast (the main component of E408) have been the subject of considerable scientific research suggesting potential immune-supporting properties. However, food additive levels are typically much lower than supplemental levels studied in research, so food sources of E408 alone are unlikely to provide these benefits.
Natural vs Synthetic Version
E408 is derived from a natural biological source, though it is processed:
Source: Baker’s yeast (Saccharomyces cerevisiae) is a living microorganism widely used in food production for millennia. It is one of the oldest domesticated organisms.
Processing: The beta-glucans are extracted from yeast cell walls through mechanical or enzymatic breakdown and purification, not through synthetic chemical synthesis.
Natural vs processed spectrum: E408 occupies an interesting position—it comes from a naturally occurring organism but requires processing to isolate and concentrate the active polysaccharides. It’s more “natural” than fully synthetic additives but more processed than whole foods.
Genetic modification: Most baker’s yeast used for E408 production is non-GMO, though this should be verified on product labels if this matters to you.
Natural Alternatives
Want to avoid E408 or use other thickeners?
Some alternatives include:
• Agar (E406) – From red seaweed; vegetarian, vegan; sets firmer; good for jellies
• Carrageenan (E407) – From red seaweed; vegetarian, vegan; more commonly used than E408
• Locust bean gum (E410) – From carob seeds; vegetarian, vegan; excellent thickener
• Guar gum (E412) – From legume beans; vegetarian, vegan; powerful thickener
• Xanthan gum (E415) – From bacterial fermentation; vegetarian, vegan; versatile
• Pectin (E440) – From fruit peels; vegetarian, vegan; primarily for jams
• Modified starch (E1400+) – Plant-based thickeners; most cost-effective
• Gelatin (E441) – Animal-derived; traditional but not vegetarian/vegan
Among these, E407 (carrageenan) and E410 (locust bean gum) are more commonly used than E408, as they’re more cost-effective and offer comparable properties.
The Bottom Line
E408 (baker’s yeast glycan) is a thickener, gelling agent, and stabilizer derived from baker’s yeast.
It’s found in selected processed foods like ice cream, yogurt, dressings, and processed cheese products, though it’s less common than other stabilizers.
Regulatory bodies including the FDA and EFSA have determined E408 is safe for consumption at approved use levels.
The additive is naturally suitable for vegetarian and vegan diets, making it appealing for premium products targeting these consumers.
While not as widely used as alternatives like carrageenan or locust bean gum, E408’s specific properties—particularly its clean-label appeal and suitable dietary profile—make it a preferred choice for certain applications.
For consumers seeking to minimize additives, naturally-stabilized products or those using traditional methods remain available, though typically at higher cost.
