Process for the preparation of stable active dried yeast

摘要

1. Process for the production of active dry yeast with improved stability in which an aqueous suspension of yeast cells is mixed with an aqueous emulsion of a protective additive, after which the excess water is eliminated, the moist yeast mass with a moisture content of some 65% to 70% by weight is divided into small pieces and these are dried to a moisture content of 8% or less, characterized in that as protective additive, in a quantity of 0.5 to 2% by weight, referred to the dry yeast substance, an aqueous emulsion of a mixture of 20-80 parts by weight of nutrient fat with an iodine number of 10 maximum, 8-55 parts by weight of citric acid esters of edible fatty-acid mono- and/or diglycerides and 2-50 parts by weight of diacetyltartaric acid esters of edible fatty-acid monoglycerides and 12-72 parts by weight of sorbitanmonostearate and/or 1-15 parts by weight of sulphosuccinic acid diester and/or 1-15 parts by weight of butylated hydroxytoluol is used, with the condition that the additive is made up from at least four components.