Yeast extract is one of the strategic ingredients of plant-based food, and it is a natural source ingredient commonly used in the food industry.

Yeast is a microscopic fungus that has lived on the earth for millions of years. It has a typical eukaryotic cell structure, with a nucleus, cell membrane, cell wall, mitochondria, the same enzymes and metabolic pathways. Its main components are molecules such as proteins, amino acids, vitamins and minerals, which are wrapped by the cell wall. The most frequently mentioned yeast in life is bakers yeast. Humans have used it to ferment bread and wine thousands of years ago. The most well-known applications of yeast are baking, beer brewing, and red wine brewing.



What is yeast extract



The main components of yeast extract are protein, amino acids, vitamins and minerals; its natural production process (fermentation, autolysis, separation, other steps, etc.) does not use food additives or chemical substances, and the yeast is maintained throughout the production process The natural properties and sensory qualities of the extract.

Yeast extract contains a variety of flavoring amino acids, peptides, small molecule proteins and rich flavoring nucleotides. As long as a small amount is used, it can enhance the complex flavor of the food and make the flavor characteristics of the product more rounded and full.

In the 19th century, yeast extract was discovered as a cooking ingredient and was used in the final product in the 1950s. Today, it is an ingredient of natural origin commonly used in the food industry.



Yeast is rich in natural protein (49%) and minerals (7%), and is always an ideal choice for vegetarians, while yeast extract is a friendly vegetarian solution. The use of yeast extract can significantly enhance the overall flavor of food, improve the texture of vegetarian food, cover up the peculiar smell of plant protein, and make its taste more balanced.

For example, one of the main raw materials of plant meat is tissue protein made from soybeans or peas, which is transformed into fibrous protein similar to animal protein, which is technically very mature. However, to make the plant meat the taste and taste of real meat, great improvement is still needed to enhance the flavor. For example, the protein extracted from soybeans and peas usually has a little beany flavor, while the yeast extract can cover it well. Get rid of these smells.

At the same time, yeast extract is a seasoning material with natural food attributes. It is rich in natural flavoring amino acids, nucleotides and flavoring peptides. When used in plant meat, it can ensure the deliciousness of the product, effectively enhance the meat feel, and comprehensively improve the overall Flavor.