# A review of yeast-derived emulsifiers developed through microbial fermentation for the food sector

## TL;DR

This paper reviews the use of yeast-derived emulsifiers made through fermentation for food applications, highlighting their sustainability and effectiveness.

## Contribution

The paper provides a comprehensive review of yeast species, extraction methods, and food applications for yeast-derived emulsifiers.

## Key findings

- Yeast biomass and its derivatives are effective emulsifiers in various food products.
- Multiple yeast species beyond Saccharomyces cerevisiae are being explored for emulsifier production.
- Extraction and purification methods vary based on the target emulsifier and application.

## Abstract

Microbial fermentation is an established technology that is becoming increasingly used to produce key food components. Among the various microorganisms used, yeasts play crucial roles due to their efficiency in synthesizing a wide range of industrially important compounds. The growing demand for sustainable, locally sourced, and animal-free food ingredients has increased the focus on yeast biomass and its derivatives. These yeast-based products, such as food emulsifiers, are a promising next-generation of food components, offering advantages like a low risk of allergenicity. Yeast biomass-based fractions have been effectively used as emulsifiers in various food products including in dairy, meat, bakery, meat alternatives, mayonnaises and salad dressing, with effective properties demonstrated in a range of oil-in-water, water-in-oil, and Pickering emulsion models. Both whole cell biomass and yeast cell fractions such as the yeast cell wall, mannoproteins, glucans, exopolysaccharides and other yeast-derived compounds have been demonstrated to function as effective emulsifiers. An increasingly large number of yeasts, beyond just Saccharomyces cerevisiae, have been studied as potential sources of these emulsifiers with the extraction and purification methods employed depending on the specific emulsifier targeted, the required purity, and the intended application. Efficient, cost-effective, and sustainable processes are key to enabling industrial-scale production of these emulsifiers, as such this article reviews the potential yeast-derived food emulsifiers, lists the various yeast species investigated to date, examines the extraction and purification methods, and highlights the potential food applications of these yeast-derived emulsifiers.

Diagram illustrating the production and application of yeast-derived emulsifiers. Top section shows microbial fermentation and downstream processing, including cell disruption via mechanical, chemical, and enzymatic methods, followed by extraction and purification. Yeast-derived emulsifiers like whole biomass, mannoproteins, glucans, and liposan are highlighted. Bottom section depicts applications in food, with emulsion models showing oil in water and food models like salad dressing, ice cream, and bakery products.