Quick Search




YEAST EXTRACT=Bakers yeast extract

CAS NUMBER:8013-01-2
EC NUMBER:232-387-9
Molecular Weight:274.3
Molecular Formula:C19H14O2

The word “yeast extract” refers to a set of yeast products that have previously been treated.
Yeast extract are also utilised as food additives or simply as food flavourings, and they work in a similar way to MSG (monosodium glutamate).
Glutamic acids, which are produced by fermenting acids and bases, are found in yeast extracts. 
These acids are often exclusively found in baking yeast. Yeast extracts can have a distinct, salty flavour.
Yeast extract is a natural origin ingredient derived from fresh yeast.
Yeast is a unicellular microorganism belonging to the fungus family, occurring in nature for millions of years.
This same yeast is used to produce bread, wine and beer.
Yeast extracts consist of the cell contents of yeast without the cell walls;they are used as food additives or flavorings, or as nutrients for bacterial culture media.
Yeast extracts are often used to create savory flavors and umami taste sensations, and can be found in a large variety of packaged food, including frozen meals, crackers, snack foods, gravy, stock and more.
Yeast extracts are rich in B vitamins (but not B12), and so are of particular importance to vegans and vegetarians.
Yeast extracts and fermented foods contain glutamic acid (free glutamates), an amino acid which adds an umami flavor.
Glutamic acid is found in meat, cheese, fungi (mushrooms), and vegetables—such as broccoli, and tomatoes.
Yeast extracts in liquid form can be dried to a light paste or a dry powder (but this is not the same as nutritional yeast).
The process to make yeast extract was invented in the 19th century by Justus von Liebig.
Yeast cells are heated until they rupture, then the cells' own digestive enzymes break their proteins down into simpler compounds (amino acids and peptides), a process called autolysis.
The insoluble cell walls are then separated by centrifuge, filtered, and usually spray-dried.
The interest in yeast as a savory ingredient to improve taste started beginning of the 20th century and was introduced to the market in the 1950’s.
Like herbs and spices, yeast extract is used by food companies and restaurants as an aromatic ingredient to design more flavorful food and beverage applications such as soups, sauces, seasonings, snacks, prepared meals, meat products, and more.

Due to a great diversity of taste properties, yeast extract’s main benefit is the taste improvement of food and beverage applications. 
Some yeast extracts will round off-flavors, while others bring intense umami, or specific notes like beef, chicken, toasted, roasted, and more.
Yeast Extracts are concentrates of the water-soluble portion of autolyzed Saccharomyces cerevisiae cells. 
Yeast extracts are derived from primary grown baker’s yeast.
Yeast extracts are suitable for use as multi-functional nutritional supplements in mammalian cell culture, microbial fermentation, and insect cell culture applications. 
•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.
•Yeast extract is sustainable
Yeast extract is not only a natural ingredient, but also a sustainable one.
This is because by-products from other areas of food production are used and also the by-products that are generated during yeast extract production are reused.

•natural ingredient

Yeast extract is a food flavoring made from the same yeast used to make bread and beer.
Yeast extract is also added to some foods like soy sauce and cheese for a savory flavor. 
The taste they create is sometimes referred to as “umami.”
Yeast extract is also found in canned soups and stews, frozen dinners, and salty snacks
Commonly used in industrial-scale fermentation within a variety of food products, yeast extracts improve the performance of the fermentation process.
Dried yeast extracts are used as ingredients in many different food products, including ready meals, broths, soups, sauces, seasonings and bread spreads.
Its high levels of vitamins, niacin, biotin, folic acid and pantothenic acid also make it an attractive ingredient in dietary supplements.

•Use in food
Yeast autolysates are used in AussieMite, Mightymite, Vegemite, Marmite, New Zealand Marmite, Promite, Cenovis, Vitam-R, Brazilian Cenovit and Maggi sauce.
Bovril (Ireland and the United Kingdom) switched from beef extract to yeast extract for 2005 and most of 2006, but later switched back.
Yeast extract is produced commercially by heating a suspension of yeast; the enzymes in the yeast cell then degrade the cell wall.
The result has more concentrated flavor and a different texture. This is the process used for Vegemite, Marmite, and the like.
Yeast extract is used as a flavoring in foods. It is a common ingredient in American barbecue-flavored potato chips such as Lay's.
Marmite is a British food spread produced by Unilever.
Marmite is made from yeast extract, a by-product of beer brewing. 
Marmite is a sticky, dark brown food paste with a distinctive, powerful flavour, which is extremely salty.
Vitam-R is a savory yeast extract spread made in Hameln, Germany, by the company Vitam Hefe-Produkt GmbH. 
Vitam-R was first developed by Rückforth AG in Stettin (today's Szczecin, Poland) in 1925 following the discovery by Justus von Liebig that yeast could be concentrated.
Vitam-Ris sometimes described as having a smoother flavor than similar products such as Marmite, Vegemite or Cenovis.
Unlike those brands, Vitam-R is not an iconic part of its home country's cuisine, but it is also described as having a love-it-or-hate-it flavor.
Vitam-R is both vegan and by extension, vegetarian, and is sold primarily in Reformhaus health-food stores.
Cenovis is a product based on yeast extract that is similar to Marmite and Vegemite, rich in vitamin B1.
In the form of a dark brown food paste, it is used to flavour soups, sausages and salads.
The most popular way to consume Cenovis, however, is to spread it on a slice of buttered bread, as stated on the product's packaging (or it can be blended into the butter and spread on bread or as a filling in croissants and buns).

•Use in cosmetics
Derived from yeast (e.g Saccharomyces cerevisiae), yeast extract is a mixture of flavonoids, sugars, vitamins, and amino acids.
yeast extract also contains a high concentration of antioxidants, which are capable of neutralizing harmful free-radicals that are present in the environment.
This protective mechanism not only helps to maintain the skin’s overall quality and appearance, but also allows additional skin care advantages such as increased moisturizing and soothing properties.
By helping to reduce the amount of oxidative stress that occurs on the skin, the benefits of yeast extract can induce a calming effect that can help soothe and alleviate problematic skin.
Furthermore, yeast extract has shown abilities in serving as a possible biosurfactant for moisturizing formulas. 
This allows yeast extract to boost moisturize-retention and improve overall hydration, making yeast extract a good candidate to infusing into lotions and creams.
Overall, topical application of yeast extract can better equip the skin with natural protective qualities that promote beautiful skin. 

Yeast extract provides essential water-soluble vitamins, amino acids, peptides, and carbohydrates to any medium formulation.
Related yeast extract products:
Bacto Yeast Extract—one of the most complete and versatile fermentation supplements available.
Bacto Yeast Extract is an important ingredient for the microbiological assay of vitamins. 
Yeast extract is also of value in the assay of antibiotics.
B factor, a growth substance necessary for the production of rifampin in a Nocardia species, can be isolated from yeast extract.
Bacto Yeast Extract, Technical—developed to provide products priced for the biotechnology market with acceptable clarity and growth-promoting characteristics
Gibco Yeast Extract—developed to provide a product for the biotechnology/pharmaceutical market with acceptable clarity and growth-promoting characteristics.
Media formulations containing yeast extract are specified in standard methods for various applications.
Difco Yeast Extract UF—ultra-filtered and specifically designed for mammalian cell culture applications.
With its low endotoxin level and high content of naturally occurring B vitamins, it can be used effectively to reduce the need for fetal bovine serum.
It has an endotoxin level of less than or equal to 500 EU/g.
Difco Yeast Extract Low-Dusting (LD)—designed to limit the amount of dust generated compared to other spray-dried yeast extracts.

•First aid measures:
Remove victim to fresh air and keep at rest in a position comfortable for breathing. 
If not breathing, if breathing is irregular or if
respiratory arrest occurs, provide artificial respiration or oxygen by trained personnel. 
It may be dangerous to the person providing aid to give mouth-to-mouth resuscitation.
Get medical attention if adverse health effects persist or are severe. 
If unconscious, place in recovery position and get medical attention immediately. 
Maintain an open airway.
Flush contaminated skin with plenty of water. Remove contaminated clothing and shoes. Get medical aid if irritation develops or persists.
Eye: Immediately flush eyes with plenty of water, occasionally lifting the upper and lower eyelids.
Check for and remove anycontact lenses.
Continue to rinse for at least 10 minutes.
Get medical attention.
Do not induce vomiting.
Get medical attention if adverse health effects develop or persist. 
•Firefighting Measures:
Extinguishing media:This is a nonflammable powder
Suitable extinguishing media:Use an extinguishing agent suitable for the surrounding fire.
•Handling and storage:
Storage: Keep labeled container tightly closed and upright.
Incompatible materials or Ignition sources: Keep away from strong oxidizers. 

bp:323 °C (lit.)
mp:18 °C (lit.)
pH:7.0±0.2 (2% in H2O)
density:0.855 g/mL at 25 °C (lit.)
solubility H2O: 2%, clear, yellow
suitability:molds ,yeasts

Categories: Humectants, Fungi

Bakers yeast extract
2-(11H-benzo[a]fluoren-11-yl)acetic acid
11H-benzo[a]fluoren-11-ylacetic acid

Yeast Extract is an autolysate of yeast cells used in preparing microbiological culture media in a laboratory setting. 
Yeast Extract is not intended for use in the diagnosis of disease or other conditions in humans.
Yeast Extract is the water-soluble portion of autolyzed yeast.
The autolysis is carefully controlled to preserve naturally occurring B-complex vitamins.
Yeast Extract is prepared and standardized for bacteriological use and cell cultures and is an excellent stimulator of bacterial growth.
Yeast Extract is generally employed in the concentration of 0.3% - 0.5%.
Yeast Extract is typically prepared by growing baker’s yeast, Saccharomyces spp., in a carbohydrate-rich plant medium. 
The yeast is harvested, washed, and resuspended in water, where it undergoes autolysis, i.e., self-digestion using the yeast’s enzymes.
Yeast Extract is the total soluble portion of this autolytic action. 
The autolytic activity is stopped by a heating step.
The resulting Yeast Extract is filtered clear and dried into a powder by spray drying.
Yeast Extract has been successful in culture media for bacterial studies in milk and other dairy products.
Several media containing Yeast Extract have been recommended for cell culture applications.

⯈How Is Yeast extract Made?
Yeast extract is made by adding sugar to yeast in a warm environment.
As the yeast expands, the walls of its cells soften.
This mixture is then spun in a centrifuge and the loosened cell walls are whisked away.
There are two kinds of yeast extract, autolyzed and hydrolyzed.
In both, the cell walls are discarded and the contents of the cell are combined.
In autolyzed yeast, the enzymes found in the yeast itself are used to break down the proteins.
In hydrolyzed yeast, these enzymes are added to the yeast.
Yeast extract can be found as a thick gel or in a moist powdered form.

⯈How Do I Look for Yeast extract on a Label?
Most manufacturers are upfront in their use of yeast extract, listing it as just that on food labels.
Sometimes, “natural flavors” or “additives” also can mean yeast extract is used.
Yeast extract contains glutamates, which are forms of an amino acid that are found naturally in many foods. 
They’re sometimes extracted and used as additives to prepared food. 
This product is commonly known as monosodium glutamate (MSG).
Yeast extract contains naturally occurring glutamates, but not as much as MSG.
The main difference between yeast extract and MSG in foods comes down to flavor. 
MSG doesn’t have a flavor. Instead, it acts as a flavor enhancer, like salt. 
Yeast extract adds flavor to foods, like a spice.
The U.S. Food and Drug Administration (FDA) requires products that contain MSG to state this on the label. 
Foods that contain yeast extract don’t need to specify that they contain MSG. 

⯈Can It Be Good for Me?
Yeast extract is very high in B vitamins, so it’s a cheap source of these vitamins.
This is good news for pregnant women or people with malabsorption conditions that cause them to need more B vitamins.
If you have a food allergy or sensitivity, you certainly want to be careful about what you eat.
Yeast extract isn’t bad for most people.

⯈What is the difference between fresh yeast and yeast extract?
Yeast is the basic ingredient of yeast extract.
Natural enzymes break down yeast proteins into taste-delivering parts known as yeast extract.

⯈In which foods is yeast extract used?
Yeast extract is used in the majority of savoury products available in supermarkets.
Indeed, many popular sauces, bouillons, meat dishes, readymade meals and savoury snacks are refined with extract. 

⯈Is yeast extract suitable for vegetarian cooking?
Yes. The taste of yeast extract is actually quite similar to that of a delicious meat bouillon.
However it does not contain any meat ingredients and is therefore perfectly suited for vegetarian dishes.

⯈How much yeast extract is used in our food?
Yeast extract has a strong taste of its own,and only a small amount is needed to producedelicious results.
It therefore represents less than 1% of most dishes.

⯈What is the difference between yeast extract and glutamate?
Glutamate is also one of the many natural components of yeast extract, in a concentration roughly equivalent to 5%.
Yeast extract is often mistaken for monosodium glutamate (MSG), a flavour enhancer that is 100% glutamate salt. 
Unlike yeast extract, monosodium glutamate does not have a taste of its own and only serves to make existing flavours stronger.

⯈Is yeast extract an additive?
No, yeast extract is a natural ingredient and not a single component flavour enhancing additive.
Flavour enhancers such as monosodium glutamate (MSG) are ranked among additives and labelled using an E-number (E 620 – E 640) in the ingredient list of certain products.

⯈How is yeast extract labelled within the ingredient list of a product?
According to the requirements of the European Food Law, yeast extract is labelled as either “yeast extract” or “natural flavour” within the ingredients list of a product.

⯈Is yeast extract safe to use?
Yes. Independent health authorities have analysed all available evidence and declared it safe.
Furthermore, the level of glutamate contained in yeast extract does not present any problems, as it only represents approximately 5% of the total extract.
In comparison, 25 grams of parmesan (one tablespoon) contains roughly five times more glutamate than a cup of bouillon made entirely from yeast extract.

⯈What is Autolyzed Yeast Extract and How is it Made?
There are two kinds of yeast extract, autolyzed and hydrolyzed.
The definition depends on whether using outside enzymes or not. 
That’s to say, if enzymes used in the production are present in the yeast cells, the end product is autolyzed.Otherwise, it is hydrolyzed. 
In both, the cell wall is removed and the inner contents of the yeast cells are hydrolyzed and combined.

⯈Yeast vs Yeast Extract
The difference between yeast and yeast extract is that Yeasts are granulated and gritty, whereas yeast extracts are commonly accessible as a liquid or paste.
Yeasts aren’t particularly healthy, but yeast extracts are. 
Yeast is a single-celled organism, and yeast extract is obtained by deactivating or pasteurising yeast.
Yeast is a fungus belonging to the fungus kingdom. Whereas yeast extract is a food.
Yeast is available in the form of grainy or granulated structures. 
On the other hand, yeast extract is found in the form of paste or liquid.
Yeasts generally have no nutritional value. On the other hand, yeast extracts are high in nutrition.
Yeasts exist as unicellular or single-celled organism.
Whereas yeast extract is made by pasteurizing or deactivating the yeast and breaking its cell walls.
Yeasts are used in converting sugar into Alcohol. However, yeast extracts are used as food additives.

  • Share !