Abstract: The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimized by introduction of immobilized yeast. Yeast is immobilized in and/or on a solid material which allows only very slow penetration by water. Thin layers material of such a yeast-bearing solid, e.g. paraffin, wax, can be applied to the lining of crown corks. The yeast will retain sufficient viability, even after pasteurization of the contents of a container closed with the crown cork. The yeast will minimize the oxygen concentration in the contents between the time of pasteurization and eventual consumption of the contents.

Abstract: A food-grade oxygen scavenger for removing oxygen from foods and beverages in containers is prepared by immobilizing dried yeast containing at least 92% dry matter in a solid material such as wax or paraffin. The solid material allows for very slow penetration of water and permits the yeast to contact only water that penetrates therethrough. The immobilized yeast is coated on an inside surface of a container or on a surface of a closure such as a stopper that is on the inside of the container when closed. After adding a food or beverage and closing the container, the immobilized yeast removes oxygen from the container. The closed container and its contents can be pasteurized and the yeast retain sufficient viability to remove oxygen.