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Source
Not animal-derived
Allergen
No
Role in food
Yeast with ascorbic acid is used as a leavening system in baked goods like …
What it is
Yeast is a single-celled microorganism used in baking and brewing. Baker's yeast, specifically *Saccharomyces cerevisiae*, is commonly used as a leavening agent. Ascorbic acid, also known as Vitamin C, is often added to yeast products to help strengthen dough and improve its rise.
Why it's used
Yeast with ascorbic acid is used as a leavening system in baked goods like crackers and bread, helping them rise and develop texture. Ascorbic acid acts as a dough conditioner, improving elasticity and consistency. It is frequently found in crackers, biscuits, and other savory baked snacks.
Health notes
Yeast and ascorbic acid are generally recognized as safe (GRAS) by the FDA when used as food ingredients. Ascorbic acid is an essential nutrient, and the body uses it for various functions. Both ingredients are common in the diet and are not associated with adverse health effects at typical consumption levels. International bodies like JECFA have evaluated these substances.
Allergen info
Yeast is not one of the nine major allergens. Ascorbic acid is synthetic or derived from plant sources and is not a major allergen. Gluten is not typically present in yeast itself, but may be present in the final food product depending on other ingredients.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.