| Identification | Back Directory | [Name]
Yeast extract | [CAS]
8013-01-2 | [Synonyms]
Yeast,ext.
Yeastpowder
Dried yeast
Bread yeast
EXTRACT YEAST
YEAST EXTRACT
YEAST EXTRACT-Y
YEAST EXTRACT-B
Einecs 232-387-9
EXTRACT OF YEAST
Yeast extract
YEAST EXTRACT POWDER
BREWERS YEAST EXTRACT
Yeast Extract Hy-Yest(R) 412
YEAST EXTRACT CELL CULTURE TESTED
Yeast Extract,Select Yeast Extract
Yeast extract SERVABACTER(R) powder
Select Yeast Extract, EZMix? powder
YEAST EXTRACT PLANT CELL CULTURE TESTED
YEAST EXTRACT SPRAY DRIED, AUTOLYZED*YEA ST EXTRACT
YEAST EXTRACT CELL CULTURE TESTED*INSECT CELL CULTU
Select Yeast Extract Vetec(TM) reagent grade, powder, suitable for cell culture | [EINECS(EC#)]
232-387-9 | [Molecular Formula]
n.a. | [MDL Number]
MFCD00132599 |
| Chemical Properties | Back Directory | [density ]
0.5 g/cm3 (20℃) | [storage temp. ]
2-8°C
| [solubility ]
H2O: 2%, turbid, yellow
| [form ]
powder
| [color ]
slightly brown
| [Odor]
Characteristic odour | [PH]
6.5-7.5 (25℃, 2% in H2O) | [PH Range]
6.5 - 7.5 (10% solution) | [Odor Type]
yeasty | [Water Solubility ]
Soluble in cold water. | [Sensitive ]
Moisture Sensitive & Hygroscopic | [Uses]
Yeast Extract is a flavor contributor and flavor enhancer consisting
of a combination of nucleic acids, peptides, polypeptides, amino
acids, and other constituents. it is obtained from the yeast cells of
saccharomyces cerevisiae, formed in the brewing of beer. it is used to
provide the same functions as monosodium glutamate, although
not to the same extent. it is used as a partial substitute for meat
extract and also functions with other flavor ingredients such as
hydrolyzed vegetable proteins. it is used in soups, gravies, spreads,
dressings, and meat products. typical usage levels range from 0.1 to
0.5%. | [EPA Substance Registry System]
Yeast, ext.(8013-01-2) |
| Questions And Answer | Back Directory | [Background and Overview]
The earliest domestic production plant of yeast extract is Shanghai yeast plant. At that time, the yeast extract has brown color, becoming dark brown after being dissolved with a strong smell of yeast. It is mainly used for microbial testing and as the fermentation medium for antibiotics plant; due to product quality limitations, it is generally not suitable for use in the food industry. With the continuous expansion of domestic yeast extract market, the production process and quality of yeast extract product are also being standardized and guide. The industry standard for yeast extract was officially implemented on October 1, 2003. We believe that with the promulgation and implementation of the standard, the yeast extract industry will get more standardized and sustainable development; the yeast extract market will be further expanded.
Yeast extract is manufactured using fresh budding yeast, wine yeast and baker's yeast as raw material, and is produced through using modern bio-engineering technology; take advantage of the self-autolysis of yeast for wall breaking and plasmolysis; further use the yeast enzyme system for hydrolysis of yeast cytoplasm; after removal of cell walls and insoluble molecules, the yeast cells, proteins, nucleic acids, such as biodegradable, are purified by a nutrition-based functional natural seasonings. Finally, the yeast extract is concentrated to a semi-pasty, pasty, oil-embedded, microcapsuled and micronized powdered product to meet different application requirements. Yeast extract has a protein content of about 50%, of which about 20% is glutathione, 6% is nucleic acid. It is rich in 18 kinds of amino acids, functional peptides glutathione, dextran, mannan, trehalose, flavoring nucleotide, B vitamins, biotin, trace elements and volatile aromatic compounds and other components. Calcium, phosphorus and trace element contents (μg / g) in yeast extract: Calcium 1120, Phosphorus 18020, Zinc 190, Iron 162, Chromium 5, Potassium 9300, Cobalt 1.2, Manganese 15, Strontium 3.5, Magnesium 2150.
It contains no cholesterol and saturated fatty acids, having natural strong flavor, being an excellent flavor enhancer; it is nutrient-rich, delicious, rich mellow. The main taste substances are amino acids, nucleotides and organic acids. It has been widely used in household seasonings, puffed food, bread, cakes, biscuits, frozen foods and nutritional supplements.
| [Production]
Dry food yeast production process is relatively simple; directly have the washed yeast milk be subjected to plasmolysis before drum drying; the resulting product is dry food yeast. The product has 30% soluble substance, being rich in VB, protein and dietary fiber, trace elements and so on. It can be applied to health foods, powder condiments and other products.
Autolysed yeast is a product obtained by partially autolysis after plasmolysis, followed by drum drying. The product contains 50% soluble substance with rich and comprehensive nutrition and flavor. It can be used for crackers, meat products, etc. to improve product taste and flavor.
Yeast extract is the product after removing yeast cell wall and insoluble molecule through completely autolysis by its own hydrolytic enzyme after plasmolysis. In the production process, the degree of hydrolysis of the yeast's own protein is strictly controlled to meet different application requirements. Finally, the yeast extract is concentrated to a semi-pasty, pasty product, oil-embedded, microcapsuled and micronized powdery products to meet different requirements.
Apply Maillard reaction to produce flavors with various kinds of flavors, such as chicken, beef, vegetable, seafood, etc., greatly expands the range of applications for yeast extract.
| [Application]
Food
As the yeast extract is rich in nutrients with excellent processing performance, it can often play a important role in some food processing by enhancing the product tasty, mellow, while alleviating the salty taste, sour taste, covering the smell and so on. Yeast extract has good applications in many food processing industry.
Biological fermentation
Raw materials of fermentation industry: amino acids, antibiotics, APIs, VC and inosine and so on
Microbial culture medium: Pseudomonas, Acetobacter, Gluconobacter, Escherichia coli, Bacillus subtilis, Streptococcus nisin, Staphylococcus, yeast and Mycoplasma
Cosmetics
Yeast, after subjecting to wall breaking for extracting the protein, nucleic acids, vitamins and further biological enzyme digestion, can give a light-yellow powder rich in small amino acids, peptides, nucleotides, vitamins and other natural active ingredient. The amino acid content is more than 30%; protein content is more than 50%; nucleotide content is more than 10%. It is useful in cosmetics with moisturizing and activating effects.
Industrial grade Yeast Extract
Yeast paste is a pure natural product that is obtained by the separation and concentration of fresh beer yeast emulsion by enzymolysis. It is rich in essential amino acids, B vitamins, nucleotides, peptides and trace elements, which are essential growth factors for various microorganisms. Growth element.
Pharmaceutical fermentation
Standard type TPJG703 High nitrogen type TPJG703H Refined high nitrogen TPJG703MH Low nitrogen TPJG703ML
|
| Hazard Information | Back Directory | [Definition]
Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Saccharomyces. | [General Description]
Yeast extract is a mixture of amino acids, peptides, water soluble vitamins and carbohydrates and can be used as additive for culture media. |
|
|