Can you produce a stabilized yeast for a specific temperature range, and one that will reactivates its fermentation and leavening activity only after a set temperature in the oven during baking?
Microencapsulation/encapsulation has been used to stabilize oxygen sensitive materials and to increase the shelf life of biological ingredients such as probiotics, yeast and enzymes. In particular, the technology has been useful in improving the stability of enzymes and yeast for inclusion into pelleted diets. Baker’s yeast is very expensive. To extend shelf life, manufactures typically package in vacuum sealed containers. Stability of 1-2 years is claimed, with vacuum sealed packaging. However, once the seal is disrupted then shelf life of the baker’s yeast decreases dramatically due to its sensitivity to oxygen. By applying microencapsulation to encapsulate every yeast particle there is no need to pack it under nitrogen. Coated stabilized yeast can be exposed to oxygen without degrading and when used at a rate of 1-1.5% per 100 lb of flour will give better performance than raw dry yeast that has a poor shelf life when exposed to air. Encapsulated yeast affords bakers the need for no overdosing, less product usage, better functionality and storage savings since there will be no need to install elaborate and expensive handling systems