| Identification | Back Directory | [Name]
BAKERS YEAST | [CAS]
68876-77-7 | [Synonyms]
YEAST
YEAST BAKERS
BAKERS YEAST
TORULA YEAST
BAKER'S YEAST
BREWERS YEAST
YEAST BREWERS
BREWER'S YEAST
YEAST, BREWER'S
DEBITTERED BREWERS YEAST
MAY-GRUNWALD'S STAIN (R.A.LAMB)
as a by-product of RNA production
EGG YOLK TELLURITE STERILE EMULSION
YEAST SACCHAROMYCES CEREVISIAE TYPE I
YEAST SACCHAROMYCES CEREVISIAE TYPE II
Yeast from Saccharomyces cerevisiae | [EINECS(EC#)]
232-387-9 | [Molecular Formula]
N/A | [MDL Number]
MFCD00132595 |
| Chemical Properties | Back Directory | [Definition]
A yeast that utilizes fermentable sugar in industrial wastes, such as fruit cannery refuse and sulfite liquor from pulp mills. The dried yeast is high in protein and vitamin content, enabling it to be used for enriching animal feeds. The enzymes present are destroyed during drying. It is now being made by a new process utilizing petroleum-derived ethanol.
| [Appearance]
cream to brown powder | [storage temp. ]
2-8°C
| [form ]
powder
| [color ]
slightly brown
| [Uses]
Yeast is a leavening and fermentation agent that is a single-celled plant that can convert sugar to carbon dioxide. It is used as a leavening agent in bread and dough-type mixtures. It provides a y flavor and tender crust. It has slow action as a leavening agent. One pound of active dry replaces approximately 2 lb of fresh yeast. Selected yeast strains are used in wine fermentation. |
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PERFECT CHEMICAL
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Sigma-Aldrich
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Giant chemicals
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