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Patent Pick: Yumming Up Yeast

Jun 1st, 2016

Rachel Grabenhofer, Perfumer & Flavorist

Baking-bread-old-world-oven-300

The inventors on this patent claim to have improved the flavor of yeast using specified enzymes, as this patent application explains.

Flavor improvement of yeast cells
WIPO Patent Application WO/2016/080490 (in Japanese)
Publication date: May 26, 2016
Assignee: Tablemark Co., Ltd.

This patent application discloses a food quality-improving agent comprising of yeast cells as an active ingredient.

The development of said yeast includes reacting the yeast cells with protease or cellulase, which is reported to enhance its flavor.

Patent application accessed May 31, 2016.

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