Premium
Pilot extraction studies. Evaluation of defatted yeast and yeast fat
Author(s) -
Brasch J. F.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02648768
Subject(s) - yeast , extraction (chemistry) , unsaponifiable , food science , chemistry , chromatography , taste , biochemistry
Conclusions The pilot studies performed on the extraction of fat from yeast indicate that it is possible commercially to extract yeast to .05% residual fat or less, using finely pulverized yeast in a continuous countercurrent horizontal extractor and Skellysolve B for the solvent. The yeast obtained by this extraction is lighter in color and, when fresh, has a blander taste than similar unextracted yeast, provided that it is dried under carefully controlled conditions so that all the solvent is removed and yet the yeast is not toasted. However after several months' aging, the extracted yeast does not compare favorably with fresh unextracted yeast on a taste basis. The fat extracted has a high phosphatide and high unsaponifiable fraction and will vary considerably in composition, depending on species of yeast, environment during growth, and method of extraction. Because of its composition it cannot be conveniently refined and therefore would not compete favorably with vegetable oils for bulk industrial use.