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Functional properties of yeast grown on ethyl alcohol
Author(s) -
Schnell Philip G.,
Akin Cavit
Publication year - 1979
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/bf02671789
Subject(s) - seasoning , flavor , food science , yeast , alcohol , chemistry , ultimate tensile strength , materials science , biochemistry , organic chemistry , composite material , raw material
A new series of food ingredients, based on torula yeast ( Candida utilis ) grown on ethyl alcohol, offers unique functional properties and flavor effects in processed and fabricated foods. The new ingredients bind fat and water, act as emulsifiers, heighten meat, poultry, and seasoning flavors, improve texture of bakery products, and add crispness and tensile strength to wafers. At the same time, they contribute desirable nutrition to foods by increasing the quantity and improving the quality of protein in cereals.