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Definition of Food Yeast
Applications of Food Yeast
Production process of Food Yeast
Main components of Food Yeast
Regulatory status of Food Yeast
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Definition of Food Yeast |
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Food Yeast is a nutritional ingredient consisting of baker's, brewer's or lactic yeast which has been inactivated by heat and consequently has no more fermentative capability.
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Applications of Food Yeast |
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Food Yeast is mainly used :
 as a health food ingredient - in powder / flake form or in capsules / tablets : it brings a wide range of nutritional benefits as it is rich in proteins, vitamins and minerals
- as a base for seasonings in the food industry
- as a food ingredient for meat preparations and delicatessen, which benefit from the functional properties of Yeast Cell Walls.
Each kind of Food Yeast has a specific taste which depends on the substrate on which the yeast is grown.
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 FAQ for more details.
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Production process of Food Yeast |
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The yeast cream - whether baker's, brewer's or lactic - is inactivated by heat treatment (plasmolysis) and then roller-dried or spay-dried to produce powder or flakes.
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Main components of Food Yeast |
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- Proteins : 40 to 55 %
- Carbohydrates : 27 to 39 %
- Ashes : 5 to 10 %
- Lipids : 2 to 9 %
Food Yeast is generally very rich in B group vitamins (B1, B2, PP, B5, B6) and also contains iron, zinc and selenium.
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Regulatory status of Food Yeast |
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Regardless of its origin, Food Yeast is defined under the EC Directive as a dead yeast, deprived of its capacity to ferment, dried, and not submitted to extraction, nor to additions. (JOCE, n° C5, January 8th, 1975).
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News
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Le 17/03/2009
Position paper on the EU GM Regulations and yeast extracts
Background
Genetically modified food and feed are regulated in the EU by:
• Regulation (EC) No 1829/2003.of the Europe...
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FAQ
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How is Beta-Glucan isolated from Yeast ?
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