Preparation of free-flowing particulate yeast

Details Preparation of free-flowing particulate yeast Preparation of free-flowing particulate yeast

1984-02-10

1987-03-24

Rosen, Sam

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426656, A23C 128

Patent

active

046524533

ABSTRACT:
Baker's yeast, having a moisture content of from about 65 to about 75 percent by weight, is provided in a free-flowing particulate form by dispersing throughout a particulate baker's yeast, having a moisture content of from about 65 to 75 percent by weight, a small but effective amount of a finely-divided insoluble salt of an alkaline earth metal, particularly calcium sterate, magnesium sterate, tricalcium phosphate, or mixtures thereof without added acid. The resultant baker's yeast exhibits increased flowability and is retained in free-flowing particulate form for extended periods of time under a variety of conditions. As compared to baker's yeast which has not been treated with the alkaline earth metal salt, the treated baker's yeast exhibits no loss in leavening activity.

REFERENCES:
patent: 3407072 (1968-10-01), Aizawa et al.
patent: 4160040 (1979-07-01), Luca et al.
patent: 4232045 (1980-11-01), Pomper et al.
The Condensed Chemical Dictionary, 7th Ed., 1969, Reinhold Book Corp., N.Y., pp. 169 and 577.

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