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Yeast Extract is a natural product derived from the breakdown of yeast cells, often from Saccharomyces cerevisiae, a type of yeast used in baking and brewing.
It is commonly used as a flavor enhancer in food products, as well as in the production of nutritional supplements and as a medium in microbiological cultures.
CAS Number:
8013-01-2
Synonyms:
Yeast autolysate,Autolyzed yeast extract,Nutritional yeast extract,Hydrolyzed yeast,Yeast hydrolysate
Introduction and History
Definition and Overview: Introduction to what yeast extract is, its origins, and why it is considered a valuable ingredient in various industries.
Historical Development: A look at the origins of yeast extract, from its discovery to the mass production methods developed in the early 20th century.
Key milestones in its evolution, from its initial uses in food products to modern biotechnological applications.
Key Developments: Key inventions and breakthroughs, such as the process of autolysis and enzymatic hydrolysis, which revolutionized yeast extract production.
Chemical Composition and Nutritional Content (4 pages)
Key Components of Yeast Extract: Overview of its primary constituents such as proteins, amino acids (including glutamate), nucleotides, peptides, vitamins, and minerals.
Amino Acids: In-depth explanation of the amino acids found in yeast extract, including glutamic acid, asparagine, and others, with a focus on their role in flavor enhancement and nutrition.
Peptides and Nucleotides: The breakdown of peptides and nucleotides (e.g., inosinate and guanylate) that contribute to the umami flavor and their physiological benefits.
Vitamins and Minerals: Essential vitamins like B-complex vitamins (B1, B2, B6, B12) and minerals such as phosphorus and magnesium.
Nutritional Profile: The nutritional profile of yeast extract, including its role in plant-based and vegan diets as a source of protein and essential nutrients.
Methods of Production
Yeast Strains and Cultivation: A description of the different strains of yeast used in yeast extract production, including Saccharomyces cerevisiae, and how they are cultured.
Autolysis Process: Detailed explanation of the autolysis process (the self-digestion of yeast cells) and how it breaks down the cellular components into usable products.
Enzymatic Hydrolysis: Overview of enzymatic methods for breaking down yeast cells to extract the desired compounds, with details on the types of enzymes used.
Filtration and Concentration: Methods for filtering and concentrating yeast extract to achieve the desired consistency and flavor profile.
Quality Control and Purification: Techniques for ensuring the consistency, safety, and purity of yeast extract, such as microbiological testing and sensory evaluations.
Industrial and Biotechnological Applications (5 pages)
Food Industry: Use of yeast extract as a flavoring agent, in seasonings, soups, sauces, snacks, and vegetarian products.
How yeast extract enhances taste and nutritional content.
Biotechnology: Applications in fermentation, biotechnology, and bioengineering.
Yeast extract as a medium for cultivating other microorganisms in industrial fermentation processes.
Cosmetics and Personal Care: How yeast extract is utilized in cosmetics for its skin benefits, including hydration, anti-aging properties, and skin cell renewal.
Animal Feed: Yeast extract's role in animal feed, providing a nutritional supplement for livestock, poultry, and fish farming.
Pharmaceuticals: Its use in the production of probiotics, vaccines, and as a raw material for the creation of amino acids, peptides, and vitamins.
Functional Properties and Benefits (4 pages)
Flavor Enhancement: How yeast extract contributes to the umami taste and its role in savory food products, including its synergy with other taste enhancers like monosodium glutamate.
Health Benefits: Overview of potential health benefits of yeast extract, including immune system support, digestive health, and its role in reducing cholesterol levels.
Nutritional Support: How yeast extract supports a balanced diet, particularly in vegetarian, vegan, and gluten-free diets, and its application in fortifying food products with essential vitamins and minerals.
Bioactive Compounds: Discussion on bioactive compounds in yeast extract that promote health, such as antioxidants, polysaccharides, and peptides that can improve gut health and metabolic function.
Uses in Food, Pharmaceuticals, and Cosmetics
Food and Beverage Industry: In-depth look at the various ways yeast extract is used in the food industry, from seasonings to ready-to-eat meals and plant-based foods.
Pharmaceutical and Nutraceutical Uses: Applications of yeast extract in the pharmaceutical industry, including as a source of raw materials for vitamin and amino acid production.
Also, its role in producing nutraceuticals aimed at immune boosting and gut health.
Cosmetics: The functional properties of yeast extract in skincare products—its ability to enhance the skin’s moisture balance, its anti-inflammatory properties, and its potential for promoting skin regeneration.
Fermentation Media: Use in microbial fermentation processes in various industries, such as biotechnology and the production of probiotics.
SAFETY INFORMATION ABOUT YEAST EXTRACT
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:
If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.
In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.
If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.
Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas
Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.
Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.
Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.
Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.
Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials
Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.
Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).
Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.
Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.
If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.
Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product
