The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast question, what is monoglyceride citrate?

  • Pin It
weavershouse's picture
weavershouse

Yeast question, what is monoglyceride citrate?

Someone gave me several packages of yeast called Oetker Yeast Levure, Instant. Says it's a product of Germany. It made a beautiful loaf of bread, the dough came together quickly and was easy to work. Delicious results. The only thing I question is what is the monoglyceride citrate listed on the label. Two ingredients, yeast and the mono thing. I'd like to know what it is before I use the yeast again. Thanks for your help.


 


weavershouse

tjkoko's picture
tjkoko

Try googling the MC term and tell us what you learn.

SulaBlue's picture
SulaBlue

The google answers aren't of much help unless you speak science. It just gives you that it's a reaction of two other things. By the sounds of it it's a citric acid derivative. Given Debra Wink's 'Pineapple Solution' work where she reported that starters performed better with some citric acid, it's probably a bit of food/performance enhancer.


 


Heheh. Performance enhancing drugs for yeast. Next thing you know we'll be testing the little buggers before baking competitions ;)

tjkoko's picture
tjkoko

Then also I think I read somewhere that vitamin C improves yeast's activity.

tjkoko's picture
tjkoko

Just did a google search on the terms "monoglyceride citrate and yeast" and this is what I found:


http://www.gov.mb.ca/agriculture/foodsafety/processor/cfs02s78.html#yeast_foods


Once at that page, key-in << CTRL + F >> to bring up the FIND box and then enter the term monoglyceride citrate.  It'll take you to the explanation in plain lay english.

weavershouse's picture
weavershouse

I did do a Google search to find information before I asked the question. I did not see this site. Unbeliveable what's on or in our food.


It looks like the monoglyceride citrate is a preservative. I'm going to check to see if it's listed on other yeast and decide if I'm going to buy anymore. Or stick to good old sourdough, no preservatives there.


 


Thanks for your help. Any other information is welcome.


 


weavershouse

xaipete's picture
xaipete

I've seen that yeast for sale at whole foods. I wonder if it is similar to SAF Gold?


--Pamela

Ford's picture
Ford

It is a harmless ester of glycerin and citric acid.  Citric acid is found in citrus fruits, hence the name.  Glycerin is a component of fats. Don't worry.

LindyD's picture
LindyD

SAF Gold contains yeast, sorbitan monostearate, and ascorbic acid.  The tech sheet also states: 




An increase of 3ºF to 5ºF (+1degree C to +2 degrees C) over normal dough temperatures may be required to achieve desired fermentation level.




weavershouse's picture
weavershouse

I feel good about that Pam and Ford and thanks Lindy too. I'll buy it again because it made great bread.


The dough came together like a dream. I'd post a photo but just went in and see it's all been changed. Now I'm lost.


 


weavershouse

weavershouse's picture
weavershouse


That wasn't so bad. It's been a while since I posted a photo and didn't know it changed. Anyway, here's the bread I made with the Oetker yeast from World Market.

dsmithnc's picture
dsmithnc

That looks just outstanding.  How'd it taste?


 


Dick

weavershouse's picture
weavershouse

Thank you. The taste was excellent and the process was so simple that I want to repeat it. Thanks again.


 


weavershouse

nbicomputers's picture
nbicomputers

there are two uses for the food chemical you are asking about


one is to help disolve flavors compouns and the other is in packaging as a preserveative in paper that is in direct contact with food


since this is a imported item i would guess it is being used in the paper package to preserve the yeast as well as an antioxident also to keep the yeast alive


if you want the hi tech info i will post the chemical makup but i warn you if you are not a food chemist or a  professional food formulation person it's going to look like greek.


costollo--"i speak every language except greek"


abbott--"read this"


Costollo--" I can't read that"


abbott--" but you said you can read every language but greek and this is french"


cosstollo--"IT"S ALL GREEK TO ME"


 

weavershouse's picture
weavershouse

Thanks for the information Norm and no thanks, I don't need the hi-tech info! :o) I'd be lost. I wonder, if I used powdered vitamin C would I get the same effect without the preservative. I'd have to figure out how much to use. I'll do a search.


 


Thanks again,


weavershouse

nbicomputers's picture
nbicomputers

you would not getb the same effect remember the preservativ is in or on the paper package that is holding the yeast not in the yeast its self.


 

weavershouse's picture
weavershouse

Thank you Norm. I appreciate your help.


 


weavershouse