Water insoluble yeast solids product and process of making same

Details Water insoluble yeast solids product and process of making same Water insoluble yeast solids product and process of making same

1996-04-25

1998-05-26

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of or with yeast or mold

426 61, 426 62, 426656, 4352542, 4352551, 530371, A23L 128

Patent

active

057561354

ABSTRACT:
A micron yeast which can be used as a fat substitute. The product comprises fragmented water insoluble yeast solids, which fragments primarily are less than 3 microns in size, less than about 5% whole cells, less than about 10% ghost cells, 55-80% crude protein and substantially the same percentage of nucleic acid as was present in the starting yeast. The insoluble yeast solids are fragmented in one pass at 12,000-23,000 psi through a microfluidizer and can be recovered as a yeast paste which forms a minimum viscosity of 20,000 centipoise at 10% solids in an aqueous suspension. The solubles are recovered as yeast extract. The process includes an incubation or conditioning of the fragmented slurry of 60-120 minutes at 45.degree.-55.degree. C. and pH 5.5-7.0 followed by heating the slurry to 70.degree.-80.degree. C.

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