Insight and news on the use of yeast extract as a natural and vegan-friendly ingredient in cooking.
Expert interview: “We are all hardwired for ‘umami’ from infancy”
Many people are unaware that “glutamate” is present in all protein-rich foods in the form of the amino acid glutamic acid. Glutamic acid also plays such an important role in cooking that most traditional dishes cannot do without it. The EURASYP newsletter spoke about this to the expert Prof. Dr. Thomas Vilgis, physician at [...]
How yeast and yeast extract make our food even tastier
Yeast is used in the production of various tasty foods and drinks. Even though the flavour of unprocessed yeast may taste unpleasant, its contribution as a basic ingredient in processing is essential in many cases. Bread is one of the most widely consumed staple foods in which yeast is used. The [...]
Glutamate – a natural amino acid
Many consumers immediately think of the flavour enhancer monosodium glutamate when they hear the term “glutamate”. What most people are not aware of is: Glutamate is the sodium salt of glutamic acid which is an amino acid and our daily diet would be unthinkable without it. It even occurs in [...]
Safety of yeast extract and glutamate
The amino acid glutamate, which occurs in numerous foodstuffs, does not represent a health risk. This is generally true no matter whether the glutamate intake occurs as protein-rich or ripened foods, as the natural ingredient yeast extract or as the flavour enhancer monosodium glutamate – an isolated pure substance. The [...]
Free and bound glutamate – how does it influence the taste of foodstuffs?
Glutamate occurs in foodstuffs in two different forms. On the one hand, it occurs in the so-called bound form. Here the glutamic acid is linked with other amino acids and so is therefore bound in proteins. In this form the glutamate has only very little taste. On the other hand, [...]
New brochure: “Yeast extract – Information for food professionals”
Further interesting facts behind the ingredient yeast extract are provided in the new brochure “Information for food professionals”, which can be ordered via the email address info@yeastextract.info. Those interested can find specialised information here, such as amino acid profiles or spider diagrams to illustrate the effects of yeast extract on [...]
