Inactive whole cell yeast products are derived from primary grown baker’s, brewer’s and other edible yeast. The range is used in many applications for nutritional value benefits, savory flavor profile contribution as well as for texture optimization properties.
LBI inactive whole cell yeast products are derived from primary grown baker’s, brewer’s yeast or other edible yeast. They have been inactivated by heat, roller dried and ground or spray dried. Some products are blended to obtain specific flavor profiles or enhanced characteristics.
They are used in many applications for their nutritional value benefits, their savory flavor profile contribution as well as for their texture optimization properties. They promote texture and help to accentuate mouthfeel while imparting emulsification properties, having a role as a solution in the additive-free formulation. Additionally, they naturally contain a significant amount of proteins, fibers, and B-vitamins to improve nutritional benefits in food applications.
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The combination of this selected inactive yeast with specific process optimization supports the successful substitution of phosphates in emulsified meat products and other types processed meat.
Phosphate-free emulsified sausage “Lyoner style”
Our selected yeast-based ingredients, such as LBI 2190 and ToravitaTM 033 can play a role in the substitution of phosphates in meat products. Check as an example the recipe of this emulsified sausage, “Lyoner style”. It also tastes better!