Water-insoluble (particulate) β-glucan was isolated from the cell walls of spent brewer’s yeast using a single-step alkaline treatment. Sonication was successfully used to stabilize water suspensions of b-glucan. Three different drying methods were used: air-drying, lyophilization and spray-drying. Air-drying and lyophilization caused changes of β-glucan microstructure and particle agglomeration. Sonication combined with spray-drying resulted in minimal β-glucan structural changes and negligible formation of agglomerates. Re-aggregation of spray-dried β-glucan particles was minimal even after re-suspending in water.