Method for modifying the flavor of yeast

Food or edible material: processes – compositions – and products – Fermentation processes – Of or with yeast or mold

Patent

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Details

435255, 435813, 435921, C12C 1126

Patent

active

041661354

ABSTRACT:
The flavor of a yeast product is modified by subjecting a slurry of fresh yeast cells to aeration with an oxygen-containing gas for from less than about 1 to about 120 minutes at a temperature of from about 45 to about150.degree. C. The resulting yeast product has a bland, slightly sweet, mushroom- and toasted almond-like flavor and a cocoa-like aroma.

REFERENCES:
patent: 479130 (1892-07-01), Allert
patent: 3809776 (1974-05-01), Chao
patent: 3885050 (1975-05-01), Ridgway, Jr. et al.

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