High nucleotide yeast extract is a specialized form of yeast extract that is particularly rich in natural nucleotides. Nucleotides are the building blocks of nucleic acids. Structurally, a nucleotide consists of a phosphate group, a five-carbon sugar, and a nitrogenous base. When combined with peptides or certain amino acids such as glutamic acid, there are synergistic effects: nucleotides strongly enhance the umami taste of foods, making them particularly valuable ingredients in the food industry.
As a matter of fact, the most abundant amino acid naturally occurring in yeast is glutamic acid. Glutamic acid naturally occurs in higher concentrations in tomatoes, cheese, cured ham, fish, soy sauce… It (Glu) is 1 of the 20 natural amino acids which occurs in almost every living cell from plants, animals, humans and microorganisms as building block of proteins. It is the most abundant amino acid in nature and is found in every food. That is the reason why yeast extracts are considered valuable high-nucleotide ingredients, known for their ability to deliver umami taste in a variety of foods.
Summary
How does high nucleotide yeast extract influence food flavor?
High nucleotide yeast extracts significantly improve the flavor profile of food, particularly by amplifying the umami taste. Umami, often described as a savory flavor, is one of the five basic tastes and is naturally present in foods like mushrooms, tomatoes, and cheese.
Nucleotides such as inosinate monophosphate (IMP) and guanylate monophosphate (GMP) have a synergistic effect with glutamic acid, which is not only naturally present in yeast and yeast extract but also cheese, tomatoes, or soy sauce, to create a more intense and pleasant umami taste.
The complex matrix of high nucleotide yeast extracts creates synergistic effects between food formulators’ formulation and natural nucleotides. This synergy allows manufacturers to use less salt and (other) flavor enhancers, making products both tastier and healthier. Additionally, the presence of nucleotides can help mask undesirable tastes, such as bitterness, improving the overall flavor profile of a product.
What are the raw materials used for high nucleotide yeast extracts manufacturing?
A yeast strain is cultivated under controlled conditions to favor the production of nucleic acid. During the production of yeast extract, the yeast cells are heated and treated with enzymes. As a result, the proteins and other constituents present in the yeast cell are broken down and the yeast cell wall becomes permeable.
The main function of the enzymes in yeast processing is the hydrolysis of bio-polymers such proteins, carbohydrates and RNA/DNA material of yeast cells resulting in free amino acids, sugars, nucleotides and solubilized peptides, and oligomers of carbohydrates and nucleotides with lower molecular weights. These contribute to the functional properties of the yeast products with respect to taste and smell, color, and nutrients.
What is the difference between natural and artificially added nucleotides?
Natural nucleotides in yeast extract are derived directly from the yeast cells through natural processes such as autolysis. These natural nucleotides are part of a complex mixture that includes other bioactive compounds, which can contribute to the overall nutritional value and functionality of the extract. To make it simple, the complex matrix of yeast extracts creates synergistic effects between the food formulation ingredients and natural nucleotides. In contrast, artificially enriched nucleotides are typically synthesized chemically and added to food products as isolated compounds.
While both can enhance flavor, natural nucleotides of the yeast are often preferred as they bring taste synergy with glutamic acid, enrich flavor profiles, an umami taste, and offer other benefits of yeast while achieving a clean label.
In a word, natural nucleotides will create a balance within the final formulation, while artificial nucleotides will only bring artificial I+G, and prevent you from obtaining a clean label.
Discover Biospringer’s high nucleotides products and make a sample request
Biospringer’s Springer® Umami range of high nucleotide yeast extracts are containing in between 10 to 20% I+G. The naturally occuring nucleotides, amino acids and peptides work synergistically to deliver a long-lasting natural umami taste. It structures the original recipe’s taste. Additionally, our products perform excellently in salt-reduced recipes without compromising taste.
Make a sample request and try out our natural ingredient in your recipe within a week.
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Other Frequently Asked Questions
How is high nucleotide yeast extract labelled?
In food labeling, high nucleotide yeast extract provided by Biospringer is usually declared as “yeast extract” or “autolyzed yeast extract.”
How much natural nucleotides can yeast extract bring to your food product?
Biospringer is able to offer a range of high nucleotide yeast extract products that vary widely in nucleotide content. They are often optimized to contain up to 20% nucleotides. This high concentration makes them effective in smaller quantities, allowing manufacturers to achieve desired flavor profiles without adding excessive amounts of yeast extract.