Yeast glycan and process of making same

Yeast glycan and process of making same

This application covers a yeast product which is derived from ruptured yeast cell walls and is known as yeast gum or yeast glycan. The yeast glycan is separated from the soluble parts of the yeast, purified, and dried. The yeast glycan increases the viscosity of aqueous fluids when rehydrated. The s...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: ROBBINS, ERNEST ALECK, SCHULDT, JR., ERICH HENRY, SUCHER, ROBERT WILLIAM, SIDOTI, DANIEL ROBERT, SEELEY, ROBERT DUDLEY
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:This application covers a yeast product which is derived from ruptured yeast cell walls and is known as yeast gum or yeast glycan. The yeast glycan is separated from the soluble parts of the yeast, purified, and dried. The yeast glycan increases the viscosity of aqueous fluids when rehydrated. The suspensions of yeast glycan also have a bland flavor, a "fat-like" mouth feel, and a sheen in appearance. Yeast glycan can be substituted for fat in certain dietary type food products, such as salad dressing, ice cream, etc.