The functional properties: solubility, fat binding capacity, emulsion capacity and foaming properties of selected yeast products: yeast extracts, yeast protein isolate and hydrolyzate were investigated. Yeast extracts and yeast protein hydrolyzate had a good solubility in the pH range 2-9. The solubility of the yeast protein concentrate decreased at the isoelectric point (pH 4). The fat binding capacity FBC of the two yeast extracts was 60% and 80% respectively, and the foam capacity, FC was 300% and 500%. No emulsion capacity was found for the extracts. The yeast protein isolate has a good fat binding capacity FBC = 170%, foaming capacity FC = 700% and emulsion capacity EC = 82%. The functional properties of yeast protein hydrolyzates were: fat binding capacity FBC = 72%, foaming capacity FC = 600% and emulsion capacity EC = 70%. The good solubility and the functional properties of the selected yeast products show that they can be used in the food industry.