Raw material Yeast Extract powder

CAS:8013-01-2

MF:/

MW:/

EINECS:232-387-9

Specification: 99% min Yeast Extract powder

Sample:Yeast Extract powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: Brown

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Yeast Extract powder Usage and Synthesis.

Yeast extracts are also known as yeast flavourings, yeast extracts and yeast hydrolysates. The protein content of yeast extract is about 50 per cent, of which glutathione accounts for about 20 per cent and nucleic acid 6 per cent.

It is rich in 18 kinds of amino acids, functional peptides such as glutathione, glucan, mannan, alginate, flavour-presenting nucleotides, B vitamins, biotin, trace elements and volatile aromatic compounds.

The content of calcium, phosphorus and trace elements in yeast extract (μg/g): calcium 1120, phosphorus 18020, zinc 190, iron 162, chromium 5, potassium 9300, cobalt 1.2, manganese 15, strontium 3.5, magnesium 2150.

Does not contain cholesterol and saturated fatty acids, has a purely natural strong flavouring properties, is an excellent flavour enhancer, nutritious, tasty, rich and mellow.

The main flavouring substances are amino acids, nucleotides and organic acids. It has been widely used in household seasonings, puffed food, bread, pastry, biscuits, frozen food and nutritional supplements.

Uses of Yeast Extract powder.

Flavouring. Often used in combination with other chemical flavourings, widely used in a variety of processed foods, such as soups, soy sauce, sausages, rice crackers and other flavouring purposes. Also used as a flavour enhancer; nutritional supplement; stabiliser; emulsifier; thickener; yeast food.

Water-soluble extract of autolytic yeast cells. This product is a mixture of amino acids, peptides, water-soluble vitamins and carbohydrates and can be used as an additive to culture media.

A highly cited microbial growth medium for E. coli cultures. This nutrient-rich microbial broth contains peptides, amino acids and carbohydrates in a low-salt formulation.

Often used as a bacteriological medium component for a variety of microbiological and molecular genetics applications.

Areas of application of Yeast Extract powder.

(1) food field due to the yeast extract nutrient-rich, good processing performance, in some food processing can often play an effective way to enhance the fresh taste of the product, mellow feeling, while moderating the product saltiness, sourness, masking the role of off-flavours, etc., the yeast extract in many food processing industry have been better used.

(2) Bio-fermentation field of fermentation industry raw materials: amino acids, antibiotics, APIs, VC and inosine, etc. Microbiological media: Pseudomonas aeruginosa, Acetobacter, Gluconobacter, Escherichia coli, Bacillus subtilis, Streptococcus lactis, Staphylococcus, yeast and Mycoplasma.

(3) Cosmetic field yeast after breaking the wall of the protein, nucleic acid, vitamins and other extracts, and then bio-enzymatic digestion of small molecules rich in amino acids, peptides, nucleotides, vitamins and other natural active ingredients of light yellow powder.

Among them, the amino acid content of more than 30%, more than 50% of the total protein, more than 10% of nucleotides, in cosmetics with moisturising, energising and other effects.

(4) Industrial Yeast Extract Yeast Paste is a pure natural product obtained by separating and concentrating fresh brewer's yeast emulsion through (enzyme digestion), which is rich in a balanced variety of essential amino acids, B vitamins, nucleotides, peptides and trace elements, which are essential growth elements for various microorganisms.

(5) Standard TPJG703 High Nitrogen TPJG703H Refined High Nitrogen TPJG703MH Low Nitrogen TPJG703ML for pharmaceutical fermentation field.

Product Method of Bulk Yeast Extract powder.

The raw materials used are mainly brewer's yeast, wine yeast and baker's yeast, which are divided into autolysis, enzyme addition and acid hydrolysis.

Generally, the autolysis method is the main method, that is, the use of yeast itself exists in the glucanase (Glueanase) and protease autolysis after plasmolysis (plasmolysis) and get.

The process of bread active dry yeast into a yeast suspension with water, in the concentration of 5%, enzymatic temperature of 50 ℃, Ph6.5 below enzymatic 60h, and then heat the enzyme separation to remove the bacterial body, and then extracted with water after concentration and sterilisation under reduced pressure.

It can also be further used for hot air drying or spray drying.