What is yeast extract?
Yeast extract is an ingredient used in food such as soups, sauces, ready meals and savoury snacks. Because yeast extract is a popular ingredient, it is more than likely that you’ve tasted it on many occasions. It is made from the same fresh yeast that is used in bread, beer and wine production. Yeast extract is characterised by a savoury taste of its own and is used like a spice to round off the taste of food products.
Natural components from the yeast cell
Yeast extract is made up of natural components from the yeast cell: proteins, amino acids, carbohydrates, vitamins and minerals. To produce yeast extract, the contents of the yeast cell are broken down by enzymes and the cell wall is removed. Simply put, yeast extract is made of natural components from the yeast cell without the surrounding cell wall. Among these components, it is primarily the mix of proteins and amino acids that provide yeast extract with its unique taste.
The protein quality of yeast extract is comparable to the reference proteins according to the Food and Agriculture Organization (FAO) in eggs or in milk. This means that yeast extract contains all the essential amino acids which are necessary for human nutrition in a very absorbable form. Compared to other plant proteins, such as soy gluten or lupine, yeast extract is also safe in terms of allergenicity. Yeast extract is not only a natural but also a safe ingredient. It is a non-genetically modified food product with a long history of safe use.
Did you know?
Protein and amino-acids are very important to create sumptuous taste in savoury foods. They create the taste of ripe tomatoes, ripened cheese and cooked meat.
Yeast extract – an ideal taste giver
Yeast extract is a food ingredient that contains a lot of taste-providing components and is used in many different dishes and products. For example, in the UK and commonwealth countries yeast extract is a popular spread for sandwiches.
Thanks to its natural components coming from its basis, fresh yeast, yeast extract contains a rich mix of protein compounds. Because of the similarity in the amino acid profile, the taste of yeast extract is comparable to a homemade bouillon. One of the components that is responsible for this unique hearty – or umami – taste is an amino acid called glutamic acid, which is not only naturally present in yeast and yeast extract but also cheese, tomatoes or soy sauce.