| 摘要 |
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. |
