Fourth-generation seasoning-yeast extract

Yeast extract is a yeast without cell wall, derived from live yeast, and it is a food material of natural origin.

Yeast extract is made of edible yeast with rich protein content as raw material. It uses modern biotechnology to degrade the protein and nucleic acid substances in the yeast, and then passes through some refining processes to obtain powder, paste or liquid products. It has a strong taste performance and is a natural food ingredient. It is the fourth-generation seasoning after monosodium glutamate, hydrolyzed protein and taste nucleotides.

Yeast extract is rich in nucleotides, amino acids, peptides, vitamins, etc. Its composition is similar to that of the usual broth. It is rich in nutrition and has good processing performance. In some food processing, it can effectively enhance the deliciousness of the product. It has a full-bodied feeling, while at the same time alleviating the salty and sour taste of the product, and concealing the peculiar smell. Therefore, it has been better used in many aspects of food processing industries.

Because yeast extract has a special flavoring effect and nutritional nourishing effect in food processing, it has a wide range of applications. It has been widely used in developed countries such as Europe, America and Japan. It accounts for up to 35% of the market demand for umami taste enhancers. Popular with consumers.