Yeast extract is made from edible yeast as raw material, facilitated by yeast enzymes or added food-grade enzymes, refined by bioengineering technology such as autolysis, enzymatic hydrolysis, separation and extraction, concentration, and drying or non-drying processes to obtain a paste or powder. This product is rich in amino acids, peptides, nucleotides, and B-group vitamins. lt can be added to various food products to enhance flavor, mask semll, and balance mouthfeel.
Characteristics
Rich in proteins, amino acids, peptides, nucleotides, vitamins and other nutrients.
Extracted from yeast, non-genetically modified, no risk of animal viruses or allergens.
Classified as a food ingredient, it can be added to various processed foods as required to enhance flavor, mask smell, and balance mouthfeel.
Application
As a food ingredient, it is used in various foods such as soy sauce,sauces, meat products,instant products, snacks, and beverages.
|
Product Name |
Product Model |
Properties |
Product Features |
Application |
|
Yeast Extract |
Yinqi BYE302 BYE502 BYE303 BYE503 |
Powder/Paste |
Has a special flavor, with a long-lasting aftertaste,a full-bodied mouthfeel.Balance the smell, and reduce salt content. |
Sectors such as soy sauce, sauces, vinegar,pickled vegetables,soup bases, compound seasonings,snack seasoning powders, food seasonings, frozen prepared foods,marinades, and fillings. |
Physical-chemicalIndex
|
Test ltem |
Index |
|||
|
BYE302 |
BYE502 |
BYE303 |
BYE503 |
|
|
Type |
Unflavored |
Flavored |
Unflavored |
Flavored |
|
Appearance |
Light yellow to yellow powder |
Light yellow to yellow |
Yellow to yellowbrown |
Yellow to brown |
|
Moisture, % |
≤6.0 |
≤6.0 |
≤40.0 |
≤40.0 |
|
Total Nitrogen(on salt free dry matter),% |
≥7.0 |
≥5.0 |
≥7.0 |
≥5.0 |
|
Amino Acid Nitrogen(on salt free dry matter),% |
≥2.0 |
/ |
≥2.0 |
/ |
|
Total Ash(on salt free dry matter),% |
≤20.0 |
≤20.0 |
≤20.0 |
≤20.0 |
|
Sodium Chloride,% |
≤50.0 |
≤50.0 |
≤50.0 |
≤50.0 |
|
pH(2% aqueous solution) |
4.5-7.5 |
4.5-7.5 |
4.5-7.5 |
4.5-7.5 |
|
Total Bacterial Count, CFU/g |
≤10000 |
≤10000 |
≤10000 |
≤10000 |
|
Coliform Bacteria Number, MPN/g |
≤30 |
≤30 |
≤30 |
≤30 |
|
Pathogenic bacteria |
Negative |
Negative |
Negative |
Negative |
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