Yeast extracts

Yeast extracts are flavour contributor and flavour enhancer consisting of a combination of nucleic acids, peptides, polypeptides, amino acids, and other constituents. It is obtained from the yeast cells of Saccharomyces cerevisiae , formed in the production of baking yeast, brewing of beer or distillery of alcohol.

It is used to provide the same functions as monosodium glutamate, although not to the same extent. It is used as a partial substitute for meat extract and also functions with other flavour ingredients such as hydrolysed vegetable proteins.

It is used in soups, gravies, spreads, dressings, and meat products. Typical usage levels range from 0.1 to 2%.