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Yeast extract powder, abbreviated as YE, light brown powder. According to the provisions of the Chinese Pharmacopoeia, it uses edible yeast with rich protein content as raw material, uses modern biological high-tech technologies such as autolysis, enzymolysis, separation, concentration, etc. to degrade the protein and nucleic acid in yeast cells, and then refines a pure natural product in the form of brown soluble paste or light yellow powder. It is an excellent natural seasoning and has a wide range of uses in the food industry. It is also the most ideal raw material for biological culture medium and the main raw material in the fermentation industry. Its efficacy is equivalent to that of 8 times of yeast, which can greatly improve the production rate of strains and the yield of fermented products.
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Yeast Extract Powder is a natural ingredient extracted from edible yeast through biotechnology, mainly consisting of peptides, amino acids, flavor nucleotides, B vitamins, and trace elements. It is widely used in the food industry, cosmetics, health products, and biological fermentation fields due to its pure natural, nutritious, and rich flavor characteristics.
Because yeast extract powder is rich in nutrients and has good processing performance, it can often effectively enhance the freshness and mellowness of products in some food processing, and at the same time alleviate the salty and sour taste of products, cover up the odor and other functions. Yeast extract has been well applied in many food processing industries.
(1) Instant noodles
Seasoning 0.5-4.0
Face body 0.5-1.5
The addition of seasoning package can enhance the taste and mellow feeling of the product, and improve the palatability and nutrition of the product.
The addition of flour in the body can improve and enhance the taste of the cake and increase nutrition.
(2) Chicken essence
0.5-4.0
Effectively improve the content of amino nitrogen, total nitrogen and flavoring nucleotides in chicken essence, and make it easier to meet the standard requirements. Effectively increase the freshness, make the flavor of chicken essence pure, taste mellow and delicious, and improve the product grade.
(3)edible essence
2-15%
As the base material of essence, it provides the carrier of taste and aroma, so as to fully reflect the effect of essence
(4) Meat products
0.2-1.0
Enhance color; Bake meat flavor and mask bad smell; Enhance the freshness and beauty of the product, improve the original taste and mellow taste of the product, and improve the image fidelity; Improve the slicing performance; Make the tissue denser and smoother
(5) marinated products
0.6-4.0
Enhance color; Strengthen the flavor, enhance the taste, meat quality and thick taste of the product, and increase appetite.
The utilization rate of the old brine soup is improved.
(6) catering hot pot
0.2-5.0
Enhance the freshness and mellow feeling, and mask the fishy smell of meat
(7) Baked food
Within 1.0
Provide flavor, improve taste and structure
(8) puffed food
0.5-5.0
Coordinate the aroma of various spices; Balance the taste of various flavorings; Enhance the mellow feeling and enrich the taste.
(9) , soy sauce
0.4-1.5
Mask the bad smell generated during processing and highlight the soy sauce flavor of the product.
Coordinate and balance the taste, ease the direct feeling of the product, and make the taste more natural, soft and mellow.
Improve the quality indicators such as amino acid nitrogen of the product.
2. Biological fermentation field:
Raw materials for fermentation industry: amino acids, antibiotics, APIs, VC, inosine, etc
Microbial culture medium: Pseudomonas, Acetobacter, Glucobacillus, Escherichia coli, Bacillus subtilis, Streptococcus lactis, Staphylococcus, Yeast and Mycoplasma
3. Cosmetics:
Yeast is extracted from protein, nucleic acid, vitamin, etc. after breaking the wall, and then hydrolyzed by biological enzyme, which is a light yellow powder rich in small molecules of amino acids, peptides, nucleotides, vitamins and other natural active ingredients. The content of amino acid is more than 30%, total protein is more than 50%, and nucleotide is more than 10%. It has moisturizing and activating effects in cosmetics.
Amino acid is the main component of natural moisturizing factor (NMF) in the cuticle of the skin, which is easily absorbed by the skin, making the aged skin recover elasticity, and delaying skin aging. Nucleic acid and nucleotide are the main genetic substances of human body, which can promote metabolism, improve protein synthesis speed, enhance immune function, enhance SOD activity, and improve skin anti-free radical ability. In addition, a small amount of vitamins and minerals in the product can also provide sufficient nutrition for the skin.
Yeast extract used in cosmetics has a higher standard, the most complex preparation process and high cost.
Yeast Extract Powder, with its multi-dimensional functionality, has become an indispensable natural ingredient in modern industry. From enhancing food flavor to improving skin condition, from boosting immunity to promoting biomanufacturing, its application boundaries continue to expand. In the future, with the breakthrough of biotechnology and the upgrading of consumer demand, yeast extract powder will play a more critical role in the health industry, providing scientific solutions for improving the quality of human life.
Preparation method of yeast extract powder:
◆ Dried food yeast
The production process of dry edible yeast is relatively simple. The washed yeast milk wall is directly separated and then dried in a drum. The product is dry edible yeast. This product contains 30% soluble substances, rich in VB, protein, dietary fiber, trace elements, etc. It can be used in health food, powder condiments and other products.
◆ Dried autolysed yeast
Dry autolysis yeast is the product obtained after partial autolysis and drum drying after the separation of yeast cell wall. The product contains 50% soluble substances and rich and comprehensive nutrition and flavor. It can be used to improve the taste and flavor of products such as crackers and meat products.
◆ Yeast extract powder
Yeast extract is the product after the yeast is completely autolysed by its own hydrolase system after the separation of the cell wall and the removal of insoluble molecules. During the production process, strictly control the degree of hydrolysis of yeast protein to meet different application needs; Finally, the yeast extract is concentrated into semi-paste and paste products, and oil-embedded, microencapsulated and micro-particle powder products to meet different application needs.
◆ Flavored yeast extract
The use of Maillard reaction to produce spices with rich flavor, such as chicken flavor, beef flavor, vegetable flavor, seafood flavor, etc., greatly enriched the application range of yeast extract.
Yeast extract, as a natural active ingredient, is increasingly used in cosmetics, thanks to its rich nutritional composition of amino acids, peptides, nucleotides and vitamins.
The amino acids and peptides in yeast extracts have excellent moisturizing properties. They are able to absorb and retain water, providing a long-lasting moisturizing effect on the skin. When these ingredients are added to cosmetics, they form a protective film that locks in moisture and prevents skin dryness and dehydration. This can have a dramatic effect on improving dry, rough skin.
For example, yeast extracts are added to certain creams, serums and moisturizing lotions, and you can visibly feel your skin becoming more hydrated and smoother after use. Through its moisturizing effect, the yeast extract in these products provides the skin with sufficient moisture and nutrients to keep it in a healthy state
Revitalizing effect
Ingredients such as nucleotides and vitamins in yeast extract have the ability to stimulate skin cell metabolism. They stimulate skin cell activity and accelerate cell renewal and repair, thus improving skin texture and tone. In addition, yeast extract enhances the skin's barrier function and improves the skin's resistance, resulting in healthier, more resilient skin.
Take an anti-aging cream for example, in which a high concentration of yeast extract is added. After use, the skin can clearly feel firmer and more elastic, and fine lines and wrinkles are reduced. This is because ingredients such as nucleotides and vitamins in the yeast extract promote the regeneration and repair of skin cells, restoring the skin's youthfulness.
In addition to the moisturizing and energizing effects mentioned above, yeast extract can play a variety of other roles in cosmetics. For example, it can act as an antioxidant to help fight free radical damage and protect the skin from external factors such as environmental pollution and UV rays. In addition, yeast extract has anti-inflammatory and soothing effects that can reduce skin sensitivity and inflammatory reactions.
Therefore, the reasonable addition of yeast extract in cosmetic formulations can not only enhance the moisturizing and anti-aging effects of the products, but also enhance the overall performance and user experience of the products.
In summary, yeast extract, as a substance rich in natural active ingredients, has a wide range of application prospects in cosmetics. Its moisturizing and energizing effects can not only improve skin texture and skin color, but also enhance skin resistance and health. With the continuous progress of science and technology and people's pursuit of beauty, the application of yeast extract in cosmetics will become more and more extensive.
Frequently Asked Questions
Is yeast powder and yeast extract powder a world of difference in the eyes of microorganisms?
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Yes. One is "compressed dry food" and the other is "ready to eat nutritious meals". Yeast powder is an unbroken dry yeast cell, and microorganisms need to "gnaw open" the cell wall themselves to utilize internal nutrients, releasing slowly and facilitating secondary metabolism; And yeast extract powder undergoes autolysis or enzymatic hydrolysis treatment, and nutrients have been decomposed into small peptides and amino acids. Microorganisms can directly absorb and utilize them, with fast metabolism and minimal residue, which is conducive to rapid growth and clean production.
Will it also 'age'? What is changing with long-term storage?
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meeting. Not spoilage, but slow 'self Maillard' transformation. During long-term storage (especially when exposed to moisture or high temperatures), reducing sugars and amino acids will slowly undergo Maillard reaction, resulting in a gradual darkening of the powder color, deterioration of the odor (producing a "yeast flavor"), and possible slight clumping. Although there has been little change in physical and chemical indicators such as total nitrogen, the flavor quality is indeed declining.
Why do some yeast extract powder "clump" as soon as it dissolves, while others quickly disperse?
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The secret lies in the "micro granulation" technology, not the chemical composition. The ordinary powder is too fine and has a large specific surface area. When it meets water, the surface quickly hydrates to form a viscous gel layer, which wraps the internal dry powder into a ball ("ball"). The impregnated powder processed by micro granulation has large particles, smooth surface, and can quickly penetrate the gaps between particles, dissolve quickly, and is not easily hygroscopic.
Besides nitrogen source, what other 'invisible role' does it play in the fermentation broth?
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It is a pH buffer and also a defoaming assistant. Yeast extract is rich in polypeptides, amino acids and phosphates, forming a natural amphoteric buffer system in water, which can stabilize the pH of fermentation. At the same time, its protein composition has certain surface activity, which can slightly reduce the stability of foam, and has a synergistic effect with chemical defoamers - this is often ignored by fermentation process optimization.
Why is it necessary to test for "precipitation after high-pressure sterilization" in yeast extract of cell culture grade?
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This is to predict the "clear lifespan" of the culture medium. Cell culture requires extremely high clarity. Some phosphates or thermally unstable proteins in yeast extract can form visible flocculent precipitates or phosphate crystals after high-temperature sterilization. Therefore, there are specialized tests for "phosphate precipitation" and "alkaline precipitation": after preparing the solution and adjusting the pH, sterilize it and observe whether it becomes turbid - this is a hidden quality control checkpoint only available for high-level products.
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