Yeast extract enhances cheese, savory flavors.

Yeast-based products are becoming more important than ever in building flavor systems for today's healthier foods formulated with substitute ingredients. A newly developed autolyzed yeast extract is designed to have excellent flavor enhancing and potentiating abilities.

Yeast extracts

In contrast to other yeast products, yeast extracts are water-soluble, and their solutions are clear. When the extracts are made, the proteolytic enzymes in the yeast cells are allowed to autolyze the yeast to the fullest extent, so all the proteins in the cells are dissolved. Then the insoluble cell walls are removed, leaving only the soluble fraction, which is dried. Dried food yeasts and dried autolyzed yeasts still retain the insoluble fractions.

Many types of savory food systems contain yeast extracts. Some of these are sauces and gravies, soups, entrees and side dishes, cheese and meat products, spice and seasoning mixes, and snack foods. A family of yeast extracts includes light versions for delicate, light-colored foods like chicken broth, and dark versions for products like beef gravy. Low-sodium extracts are available for applications where sodium reduction is a key objective. Paste and powder forms are produced to meet the need of processors of fully formulated foods and dry mixes.

The newest member of the yeast extract family is, as are the others, derived by a completely natural process. Levels of naturally occurring nucleotides are very high in this extract. It is the nucleotides that are thought to have the flavor-enhancing properties. As a result, this yeast extract is a very effective flavor enhancer in all kinds of savory systems.

When the yeast extract is tasted while dissolved in hot water, it yields a very clean flavor with a well-rounded character. The extract's meaty notes linger on the tongue for a long time, and do not taste at all salty.

Product applications

Products containing cheese are particularly well enhanced by the yeast extract. A dry mix reduced-fat cheese sauce containing both cheddar cheese powder and cheddar cheese flavor WONF can be used. Adding the yeast extract provides more pronounced cheese notes. Another dish, broccolicheese rice, may contain cheddar cheese powder, broccoli flavor, low-sodium chicken flavor, and added yeast extract. As with the cheese sauce, adding yeast extract will make the flavors seem stronger and more well rounded.

The yeast extract is compatible with baked products and cereal-based products. One example is cheese croissants with yeast extract. Both cheddar cheese and blue cheese powders can be formulated in these croissants for a bold, complex cheese flavor. In addition to baked goods, the yeast extract can be used in crackers or snacks, either in the dough or dusted on the surface.

Very stable in processing, the yeast extract can be baked, microwaved, or frozen. Usage levels vary according to the application. For most, they range from 0.2-1.0%, as consumed.