Abstract: A process for obtaining &bgr;-glucan from cereal by extracting with water and without deactivation of enzymes associated with the cereal. A process for controlling the average molecular weight of &bgr;-glucan extracted from cereal by controlling the extraction time. A process for recovering &bgr;-glucan from an aqueous solution of &bgr;-glucan comprising freezing the solution, allowing the solution to thaw and separating solids from the resultant suspension. A &bgr;-glucan produced by any of these processes. A &bgr;-glucan which forms a gel when a heated solution of the &bgr;-glucan cools. The use of &bgr;-glucan in treating various health disorders, as an additive in cosmetics and foods, and as a film forming agent. A cereal from which &bgr;-glucan has been extracted for use as animal feed or in brewing processes.