Application areas of yeast extract

Food sector
Due to its rich nutrition and good processing performance, yeast extract often plays an effective role in enhancing the freshness, deliciousness, and richness of products in some food processing industries. At the same time, it can alleviate the salty and sour taste of products and mask off odors. Yeast extract has been well applied in many food processing industries.
1. Instant noodles
Seasoning 0.5-4.0
Face thickness 0.5-1.5
Adding seasoning packs can enhance the freshness and richness of the product, improve its palatability and nutrition.
Adding ingredients to the dough can improve and enhance its texture, as well as increase its nutritional value.
2. Chicken essence
0.5-4.0
Effectively increasing the content of amino nitrogen, total nitrogen, and flavor nucleotides in chicken essence makes it easier to meet standard requirements. Effectively enhancing freshness, making the aroma of chicken essence pure, the taste mellow and delicious, and elevating the product grade.
3. Edible essence
2-15%
As the base material of essence, it provides the carrier of taste and aroma, so as to fully reflect the effect of essence
4. Meat products
0.2-1.0
Enhance color; To enhance the flavor of meat and mask any unpleasant odors; Enhance the freshness and beauty of the product, improve the original flavor and mellow taste of the meat, and increase the authenticity of the product; Improve slicing performance; Make the organization denser and the cut surface smoother
5. Sauce braised products
0.6-4.0
Enhance color; Enhance flavor, enhance product freshness, meat texture, and richness, and increase appetite.
Improved the utilization rate of brine aged soup.
6. Catering hotpot
0.2-5.0
Enhance the freshness and richness, conceal the meaty smell
7. Baked food
Within 1.0
Provide flavor, improve taste and structure
8. Puffed food
0.5-5.0
Coordinate the aroma of various spices; Balance the taste of various flavors; Enhance richness and flavor.
9. Soy sauce
0.4-1.5
Mask the unpleasant odors generated during processing and highlight the sauce aroma of the product.
Coordinate and balance the taste, soften the direct sensation of the product, and make the taste more natural, soft, and mellow.
Improve product quality indicators such as amino acid nitrogen.
Biological fermentation field
Fermentation industry raw materials: amino acids, antibiotics, raw materials, VC and inosine, etc
Microbial culture medium: Pseudomonas aeruginosa, Acetobacter, Gluconobacter, Escherichia coli, Bacillus subtilis, Streptococcus lactiae, Staphylococcus aureus, Yeast, and Mycoplasma
Cosmetics field
Yeast, after breaking through its walls, extracts proteins, nucleic acids, vitamins, and other natural active ingredients such as amino acids, peptides, nucleotides, vitamins, etc., which are then hydrolyzed by biological enzymes to form a pale yellow powder. Among them, the amino acid content is over 30%, the total protein content is over 50%, and the nucleotide content is over 10%. It has moisturizing and activating effects in cosmetics.
Amino acids are the main components of natural moisturizing factors (NMFs) in the stratum corneum of the skin, which are easily absorbed by the skin, restoring elasticity to the aging epidermis and delaying skin aging. Nucleic acid and nucleotides are the main genetic material of the human body, which have the functions of promoting metabolism, increasing protein synthesis rate, enhancing immune function, increasing SOD activity, and improving the skin's ability to resist free radicals. In addition, the small amount of vitamins and minerals in the product can also provide sufficient nutrition for the skin.
The yeast extract used in the cosmetics industry has higher standards, the most complex preparation process, and high costs.