Yeast Extract Powder
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Yeast Extract Powder

Wholesale yeast extract powder beta-glucan 10-30g free sample for sauces
  • Yangge
  • Yeast Extract Powder
  • Seed
  • Amino acids, polypeptides, flavor nucleotides, B vitamins
  • 99%
  • HPLC
  • off yellow powder
Availability:

What is Yeast extract powder?

Yeast extract is a food flavoring made from the same yeast used to make bread and beer. It's also added to some foods like soy sauce and cheese for a savory flavor.the taste they create is sometimes referred to as “umami.” yeast extract is also found in canned soups and stews, frozen dinners, and salty snacks.


β-Glucan, one of the major cell wall components of saccharomyces cerevisiae, has been found to enhance immune functions.glucans are glucose polymers with an α- or β-type glycosidic chain.the role of (1→3)-β-D-glucan is in the maintenance of yeast cell wall shape and rigidity.


Yeast extract beta-glucan specifications

Product Name Yeast Extract Powder
CAS 8013-01-2
Specification RNA 90%

Protein 45%

Beta dextran 80%
Appearance Yellow brown to white powder


Is yeast beta-glucan a prebiotic?

Yeast β-glucan, a potential prebiotic, showed a similar probiotic activity to inulin - food & function.


How do you use yeast extract powder?

YE ingredients

Yeast extract powder is rich in various amino acids, polypeptides, flavor nucleotides, B vitamins, cholesterol-free and saturated fatty acids.


Enhance umami

Yeast extract powder itself is rich in a variety of amino acids and taste nucleotides, of which the glutamic acid content reaches about 8%, and the taste nucleotides (IMP, GMP) can reach more than 20%. YE is an umami substance that combines MSG, IMP, and GMP three umami substances, and has good freshness-enhancing properties.


Enhance the mellow taste

Yeast extract powder is not only rich in a variety of amino acids, but also rich in peptides and flavor nucleotides. YE is rich in "delicious peptides", small peptides that provide delicious flavor, and peptides that enhance flavor, and its rich flavor is unmatched by MSG and I+G.


Yeast extract beta-glucan


Salt reduction light salt

Salt reduction and freshness enhancement the study found that yeast extract powder can amplify the receptor function of umami in human taste, and it can also amplify the saltiness effect of sodium. Therefore, although the content of salt (sodium chloride) has been reduced, people's perception of umami has not. Reduced; that is to say: the food after adding YE can also meet people's demand for delicious taste in the case of low salt.


Application research shows that adding an appropriate amount of YE can reduce the amount of salt by 35% when seasoning food, and the freshness of the product can be effectively guaranteed.


Light salt function

Yeast extract powder is rich in a variety of amino acids and taste nucleotides, of which the glutamic acid content reaches about 8%, and the taste nucleotides (IMP, GMP) can reach up to more than 20%. It has strong freshness enhancement performance. When the concentration of NaCL is more than 7%, adding YE can make the taste softer and rounder, so that the simple salt is no longer irritating and strong, and has a good light salt effect.


Applied research shows that adding an appropriate amount of YE to high-salt products can reduce the salinity of salt by about 15%.


Balancing odors

Studies have shown that YE is rich in peptides such as Gly-Leu, Pro-Glu, and Val-Glu, which buffer and balance unpleasant odors and tastes. Such as the fishy smell of fish and meat products, the greasy feeling of baked products, the plastic smell of food packaging, etc.


Strong tolerance

YE can withstand some severe changes in food processing conditions, such as: strong acidity, high salt concentration, high or low temperature, high humidity, etc. YE itself will not be affected, and its umami will not be damaged.


Acid and salt resistance

The special salt-resistant and acid-resistant product has good solubility in the mixed solution of 2% acetic acid and 20% table salt, and is clear and translucent without obvious precipitation.


Good temperature resistance

MSG produces pyroglutamic acid above 120 degrees, while YE products can withstand high temperature processing above 200 degrees Celsius, so they are widely used in savory crackers and leisure puffed foods.


Food attributes

YE is a substance with food properties. YE is not a food additive and can be arbitrarily added to condiments.

The national standard for yeast extract (GB/T23530-2009) defines YE as a food ingredient.


Is yeast extract the same as yeast powder?

In a broad sense, yeast extract and yeast extract are the same product. In the industry, yeast extract dedicated to biological fermentation medium is usually called yeast extract (YEF - Yeast extract fermentation), which is specially used for seasoning food raw materials. Commonly known as yeast extract (YE-Yeastextract). Yeast extract and yeast extract are also different in production process and quality standard system.


The yeast extract usually used for food seasoning can be added with edible salt and other auxiliary materials in the production process, and the yeast extract is used in the microbial culture medium, and usually no salt and auxiliary materials are added in the production process.


Application

Are yeast extract and msg the same thing because yeast extract is rich in nutrients and has good processing performance, it can often effectively enhance the freshness and mellow feeling of products in some food processing, and at the same time alleviate the salty and sour tastes of products and cover up peculiar smells. , Yeast extract has been well used in many food processing industries.

1. Instant noodles

Seasoning 0.5—4.0

Face body 0.5—1.5


Adding in the seasoning package can enhance the umami and mellow feeling of the product, and improve the palatability and nutrition of the product.


Adding it to the body can improve and improve the taste of the dough and increase the nutrition.


2. Chicken essence

0.5—4.0

It can effectively improve the amino nitrogen, total nitrogen and taste nucleotide content in chicken essence, and it is easier to meet the standard requirements. Effectively increase the freshness, make the chicken essence pure and pure, taste mellow and delicious, and improve the product grade.


3. Edible flavors

2-15%

As a flavor base, it provides a carrier for taste and aroma, so that the effect of the flavor can be fully reflected.


4. Meat products

0.2—1.0

Enhance color and luster; enhance meat flavor, mask bad smell; enhance product freshness, improve product meat original flavor and mellow flavor, improve image authenticity; improve slicing performance; make tissue denser and cut surface smoother.


5. Sauce Braised Products

0.6—4.0

Enhance color and luster; strengthen flavor, enhance product umami, meat texture and thick taste, and increase appetite.


Improve the utilization rate of brine old soup.


6. Hot pot

0.2—5.0

Enhance the taste and mellow feeling, and cover up the meaty smell.


7. Baked Goods

less than 1.0

Provides flavor and improves mouthfeel and structure.


8. Puffed food

0.5—5.0

Coordinate the aroma of various spices; balance the taste of various flavors; enhance the mellow feeling and enrich the taste.


9. Soy sauce

0.4—1.5

Mask the bad odor generated during processing and highlight the sauce flavor of the product.

Harmonize and balance the taste, ease the direct feeling of the product, and make the taste more natural, soft and mellow.

Improve product quality indicators such as amino acid nitrogen.


Yeast extract powder beta-glucan where to buy?

Yeast extract powder supplier the best yeast extract beta-glucan price, we can provide 10-30g of free samples, US warehouse in stock of 500kg of each month for the market of the global. certificate of analysis (COA), MSDS, specification sheet, pricing quotation is obtainable upon your request.


To add this branded ingredient to your final product. Email: info@yanggebiotech.com


  Yeast→autolysis→separation→concentration→paste product

  Yeast→Autolysis→Separation→Concentration→Drying→Powder

  Yeast→autolysis→separation→concentration→add reaction monomer→thermal reaction→flavored paste product


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