Everything about yeast extract

Everything about yeast extract

After centuries of bread, beer and wine, a new potential was discovered for yeast in the 19th century by Professor von Liebig. The interest in yeast as an aromatic base to improve the flavors of soups, broths, sauces and other dishes had been developed until the 50’s, when yeast extract arrived on the market.

Yeast definition

Yeast is a microorganism which belongs to the fungus family. The first yeast originated hundreds of millions of years ago. It is composed of: proteins 49%, carbohydrates 40%, minerals 7% and lipids 4%. Those components are protected from the extracellular environment by a cell wall.

Yeast extract comes from yeast

Yeast extract  comes  from  fresh  yeast  and is  therefore  a natural origin ingredient. No synthetic  or  chemical  ingredients  are added  during  its  production.  It keeps  its natural  attributes  and  organoleptic  qualities throughout the whole manufacturing process: its  inner  enzymes1  cut  yeast  proteins  into amino acids to isolate tasty components. Thus, we obtain yeast extract.

A gluten-free ingredient

Baker’s yeast extracts usually do not contain gluten as no gluten derivative is used during the process. This is a good thing when you know that gluten-free is a main food trends: the prevalence of gluten intolerance has been estimated to globally approximate 1%2. According to this trend, even people who do not have celiac disease are trying to avoid it.

Other characteristics

Yeast extract is a non-animal ingredient  which  make  it  the ideal  choice  for  many  vegan products.  This  is  a  chance  to bring  taste  to  vegan  products and  also  proteins,  vitamins and minerals. Moreover, the yeast strains selected by Biospringer to manufacture yeast products are not genetically modified organisms.3 All our products are also certified Halal and Kosher by recognized organizations. Finally, yeast extract is a process  resistant  ingredient (acid, heat, and freeze) and is therefore suitable for many applications, regardless of the process, such as soups, broths, fish, meat and analogue products and seasonings.

Discover more about yeast extract in our dedicated white paper

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