Yeast as food emulsifier? Easily released protein as strong as casein
Mention emulsifiers and many people might be unaware what they are used for, but they are present in many daily products, from food to cosmetics. They keep substances that don’t usually mix, like water and oil, from separating and are either synthetically made or derived from milk, eggs, and soybeans, which are known as major food allergens. Thus, Osaka Metropolitan University researchers are looking at yeast proteins as emulsifiers.
A research group led by Graduate School of Engineering Professor Masayuki Azuma and Associate Professor Yoshihiro Ojima previously showed that three yeast cell wall proteins ...









