Abstract
AbstractA new series of food ingredients, based on torula yeast (Candida utilis) grown on ethyl alcohol, offers unique functional properties and flavor effects in processed and fabricated foods. The new ingredients bind fat and water, act as emulsifiers, heighten meat, poultry, and seasoning flavors, improve texture of bakery products, and add crispness and tensile strength to wafers. At the same time, they contribute desirable nutrition to foods by increasing the quantity and improving the quality of protein in cereals.
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