68876-77-7

Name BAKERS YEAST
CAS 68876-77-7
EINECS(EC#) 232-387-9
Molecular Formula N/A
MDL Number MFCD00132595
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Chemical Properties

Definition A yeast that utilizes fermentable sugar in industrial wastes, such as fruit cannery refuse and sulfite liquor from pulp mills. The dried yeast is high in protein and vitamin content, enabling it to be used for enriching animal feeds. The enzymes present are destroyed during drying. It is now being made by a new process utilizing petroleum-derived ethanol.
Appearance cream to brown powder
storage temp.  2-8°C
form  powder
color  slightly brown
biological source Saccharomyces cerevisiae
Major Application food and beverages
Cosmetics Ingredients Functions SKIN CONDITIONING
SKIN PROTECTING
NOT REPORTED
Uses
Yeast is a leavening and fermentation agent that is a single-celled plant that can convert sugar to carbon dioxide. It is used as a leavening agent in bread and dough-type mixtures. It provides a y flavor and tender crust. It has slow action as a leavening agent. One pound of active dry replaces approximately 2 lb of fresh yeast. Selected yeast strains are used in wine fermentation.
EPA Substance Registry System Saccharomyces cerevisiae (68876-77-7)

Safety Data

Safety Statements 
WGK Germany  3
F  3-9
TSCA  TSCA listed
HS Code  21021090
Storage Class 11 - Combustible Solids

Hazard Information

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