The latest scientific research achievements of yeast extract

In recent years, with the deepening of people's understanding of yeast extract, the market for yeast extract has become increasingly large and its application scope has also become wider. Food manufacturers have higher requirements for yeast extract, and there have been some progress and trends in the development and application of yeast extract.
1. High purity and high protein yeast extract: Due to expanding the international market and meeting the needs of the domestic high-end market, yeast extract manufacturers have adjusted and improved their production processes and equipment to produce high-purity yeast extract with light color and good solubility. Compared to previous extraction products, the new high-purity yeast extraction product is closer to similar international products in terms of physical and chemical indicators, solubility, and processing performance, providing a guarantee for the product to enter the international market. On the other hand, some domestic customers who use imported yeast extracts have also started to try using domestic yeast extracts in their products after comparing the cost-effectiveness of yeast extracts at home and abroad.
2. High I+G yeast extract: Strong fresh yeast extract with high I+g content has emerged and received widespread attention in the seasoning industry due to the high demand for natural, nutritious, and healthy strong flavorings. Due to the Chinese people's preference for fresh taste, all kinds of condiments sold in the market tend to highlight the word "fresh", so all kinds of flavor enhancers such as monosodium glutamate, I+G and other products have a large market. Although yeast extracts generally have a stronger overall flavor than monosodium glutamate, they often give the impression of insufficient freshness; The strong fresh yeast extract with high I+G content controls the degradation of nucleic acids during autolysis, increasing the content of flavor nucleotides (I+G) in the product, thereby improving its freshness. In addition, the natural and nutritional characteristics and good processing performance of yeast extract greatly enhance its advantage in competition with other flavorings. At present, the I+G content in yeast extracts internationally is generally around 14%.
3. Flavored yeast extract: Yeast extract is beginning to develop towards flavor enhancement. Different from ordinary yeast extract and essence, flavored yeast extract can be regarded as the combination of yeast extract and essence because it combines thermal reaction technology on the basis of yeast extract and its main raw material is yeast extract. Flavored yeast extract not only has the advantages of good taste of yeast extract, but also has the characteristics of prominent flavor of thermal reaction essence, which is deeply loved by customers.
4. The instant noodle industry has begun to try using yeast extract in the dough of instant noodles. There is a consensus in the instant noodle industry that yeast extract is used in seasonings, and some manufacturers have achieved satisfactory results by using yeast extract in their instant noodles. I believe that with the gradual improvement of application technology, the use of yeast extract in noodles will also be recognized by more and more manufacturers.