Abstract: A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

Abstract: A free-flowing particulate yeast is provided comprising baker's yeast and a minor amount of a solid, substantially non-deliquescent drying agent having a particle size of less than about 100 milli-microns. Preferred drying agents are hydrophilic silicon dioxide, micronized wood pulp and micronized cellulose. The drying agent is dispersed throughout the yeast and the amount thereof utilized is sufficient to bind or absorb a portion of the extracellular water without substantially deleteriously affecting the leavening activity of the yeast. The drying agent maintains the flowability of the particulate yeast over extended periods.

Abstract: An aqueous suspension of yeast is treated with a sufficient amount of an acid to achieve a pH within the range of from about 0.9 to about 2.0 under conditions whereby the initial leavening activity of the yeast in sweet dough is not detrimentally affected. The yeast suspension is then treated with a neutralizing agent to raise the pH of the suspension to within the range of from about 2.5 to about 6, the major portion of the neutralizing agent being composed of a material which is a source of ammonium ions.