Bio-Ingredients

glossary

Jul
6,
2016

Yeast extracts

Jul 6, 2016

Yeast extracts are flavour contributors and flavour enhancers consisting of a combination of nucleic acids, peptides, polypeptides, amino acids, and other constituents. They are obtained from the cells of Saccharomyces cerevisiae yeast, formed in the production of baking yeast, brewing of beer or distillery of alcohol.

Yeast extracts are used to provide the same functions as monosodium glutamate, although not to the same extent. It is used as a partial substitute for meat extract and also functions with other flavour ingredients such as hydrolysed vegetable proteins.

They are used in soups, gravies, spreads, dressings, and meat products. Typical usage levels range from 0.1 to 2%.