Salt Yeast

Salt is a mineral compound, primarily sodium chloride (NaCl), found naturally in rock deposits and seawater. It is extracted through mining or evaporation and then purified for use in food. Yeast is a single-celled microorganism, a type of fungus, that occurs naturally in the environment and on plant surfaces. For food use, specific strains are cultivated in controlled conditions.

Salt is used to enhance flavour, preserve food by inhibiting microbial growth, and improve texture in baked goods. Yeast is primarily used as a leavening agent in bread and other baked goods, causing dough to rise through the production of carbon dioxide gas during fermentation. It also contributes a characteristic savoury flavour.

Salt is a necessary nutrient, but excessive intake is linked to high blood pressure. The UK government advises adults to consume no more than 6g of salt a day. Yeast itself is not typically considered an additive requiring specific authorisation in the same way as chemical compounds, but its use in processed foods is subject to general food safety regulations. Some people may have sensitivities to yeast, though it is not one of the major allergens.