Autolyzed yeast extract

Description

• Natural flavor enhancer obtained from baker’s yeast (Saccharomyces cerevisiae) through autolysis (activation of endogenous enzymes that break down proteins and nucleic acids), followed by removal of insolubles (cell walls) and concentration of the soluble fraction.

• Commercial forms: paste, spray-dried powder, and standardized liquid solutions.

• Sensory profile: strong umami, brothy/meaty, roasted/toasty and savory notes; amber–brown colour.

Caloric value (per 100 g)

• Paste/powder: ~250–380 kcal (depends on moisture and salt).

• Indicative macronutrients (powder): protein ~35–65%, carbohydrates (mainly dextrins) variable, fat low (1–4%). Sodium varies (can be high in salted grades).

Key constituents

• Free amino acids (notably glutamate), low-MW peptides, and 5′-ribonucleotides (5′-GMP/5′-IMP) that synergize with glutamate to amplify umami.

• B-vitamins (B1, B2, niacin, folates) and minerals—levels depend on process and concentration.

• Cell-wall components (β-glucans, mannans) are largely removed in true extract (they remain in inactive yeast or yeast cell walls products).

Production process

• Yeast cultivation on molasses (cane/beet) or other substrates → harvest and wash.

• Controlled autolysis (30–60 °C, optimized pH), optionally aided by food-grade proteases/RNases to tailor peptides and 5′-nucleotides.

• Separate insolubles (cell walls) → clarify → vacuum concentration (paste) or spray-dry (powder).

• Standardize salt, colour, and umami intensity; final pasteurization/sanitation.

Sensory and technological properties

• Powerful savoury booster (a clean-label alternative to MSG) with high impact at low dose (typ. 0.1–1.0%).

• Water-soluble, fast flavour release; heat-stable across culinary pH ~3–8.

• Contributes amber colour and body to sauces; helps mask green/bitter notes.

Food applications

• Stocks/broths, bouillon, gravies/sauces (sautés, curry), savory snacks, ready meals, cooked meats, fillings.

• Plant-based (burgers, meat and cheese analogues): foundational umami and roasted complexity.

• Savory bakery and condiments (marinades/BBQ) to enrich base savouriness.

Nutrition and health

• Provides amino acids, peptides, and some B-vitamins; at typical use levels the vitamin contribution is limited.

• Can be purine-rich (nucleotides): individuals on low-purine diets (e.g., hyperuricemia/gout) should moderate intake.

• Sodium varies—choose low-sodium grades when needed.

Fat profile

• Negligible fat; any traces are mainly cellular phospholipids.

Quality and specifications (typical topics)

• Total nitrogen/protein, free amino nitrogen (FAN), free glutamate (GLU), 5′-GMP/5′-IMP (total 5′-ribonucleotides).

• Moisture, salt (NaCl), colour (absorbance), pH; compliant metals/pesticides.

• Microbiology: low counts, pathogen-free; foreign matter absent.

• Allergens: typically none of the majors; verify gluten only if grown on cereal substrates (now uncommon).

Storage and shelf life

• Paste: refrigerate or store ambient if pasteurized and low-aw; follow supplier instructions.

• Powder: store dry, dark, in barrier packaging (it is hygroscopic).

• Typical shelf life: 12–24 months (sealed, proper conditions).

Allergens and safety

• Not listed among major allergens (EU/US); occasional yeast-product sensitivities possible.

• Halal/Kosher often available (process-dependent).

• Operate under GMP/HACCP; histamine/biogenic amines not usually critical.

INCI functions in cosmetics

• INCI: Yeast Extract (historical synonym Faex Extract).

• Roles: skin-conditioning, light humectant, source of peptides/nutrient factors; specific β-glucan wall fractions have different functions.

Troubleshooting

• Excess colour in pale sauces: choose lighter grade or reduce dose; add acids (lemon/vinegar) to enhance brightness.

• Bitter/over-roasted notes: high dosage or long heat → dose late, use lighter profiles/blends.

• Sediment/haze: in beverages or very acidic systems → use fine-filtered or clear fractions.

• High sodium in recipe: leverage GLU + 5′-nucleotides synergy to reduce salt while keeping savoriness.

Sustainability and supply chain

• Utilizes molasses and sugar co-products (resource valorization).

• Manage effluents toward BOD/COD targets; heat recovery in concentration; recyclable packaging.

• Full traceability, GMP/HACCP audits, and CCPs on hygiene and separations.

Labelling

• Common declarations: “autolyzed yeast extract” or “yeast extract (autolyzed)”; it is an ingredient, not an E-number additive.

• For clean-label/reduced-salt positioning, document formulation approach (umami synergy) and sodium content.

Conclusion

Autolyzed yeast extract is a high-efficacy savoury builder: it delivers umami, body, and complexity at low doses, making it ideal for sauces, snacks, ready meals, and plant-based foods. The right grade selection, targeted dosing, and attention to sodium and colour ensure performance and sensory consistency.

Mini-glossary

• GLU — Free glutamate: primary driver of natural umami.

• 5′-GMP/5′-IMP — 5′-ribonucleotides: synergize with glutamate to amplify umami.

• FAN — Free amino nitrogen: index of proteolysis (free amino acids/peptides).

• aw — Water activity: lower aw improves microbial stability.

• MSG — Monosodium glutamate (E621): flavour enhancer; yeast extract supplies natural glutamate without an E-number listing.

• GMP/HACCP — Good manufacturing practice / hazard analysis and critical control points: preventive hygiene systems with validated CCPs.

• CCP — Critical control point: key step to control (e.g., autolysis, separations, pasteurization).

• BOD/COD — Biochemical/chemical oxygen demand: indicators of wastewater impact.

References__________________________________________________________________________

Misailidis, Nikiforos, and Demetri Petrides. "Yeast Extract production."

Introduction.This example analyzes a yeast extract production process. Yeasts, as intact cells, are the most important and most frequently used microorganisms in the food industry (e.g. in bread-making). Yeast extract is also one of the most frequently used substrates in the fermentation industry, but also an ingredient in the food industry. Yeast cells consists of several macromolecules, mainly proteins but also nucleic acids (DNA and RNA), and complex carbohydrates. Each macromolecule offers a functionality to the cell. Yeast extract consists of cell contents of yeast without the cell walls. Some of the cell proteins are enzymes such as proteases and nucleases. These enzymes remain active after the inactivation of the cells. Under selected conditions, the proteases hydrolyze the remaining cell proteins to degrade them to peptides and even free amino acids. Similarly, nucleases degrade nucleic acids, DNA and RNA into nucleotides. Other enzymes degrade other macromolecules to more soluble substances. The smaller and more soluble molecules can then be extracted and separated from the yeast cell wall solid particles. The degradation of the macromolecules by the cell intracellular enzymes is called autolysis, and it is one of the most common methods to produce yeast extracts. Other methods include the addition of external enzymes for a faster or different cell components degradation. Yeast strains with a high protein content are preferred in order to have a product with high content in peptides and amino acids (Tanguler and Erten, 2009; Li et al., 2015).

IZZO, H. ENRY V., and C. HI‐TANG HO. "Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation." Journal of food science 57.3 (1992): 657-659.

Abstract. The effect of ammonia was studied by extruding mixtures of autolyzed yeast extract, glucose, and ammonium bicarbonate. The resulting extrudates were compared for degree of roast aroma generation by analysis of the pyrazine volatiles formed. In addition, the overall extent of the browning reaction was measured by monitoring brown color formation. Samples which contained ammonia exhibited a greater degree of brown color formation; however, ammonia adversely affected the total amount of pyrazines generated. The reactive nature of the free ammonia molecule was suspected to be the governing causative factor.

Izzo, H. V., & Ho, C. T. (1991). Isolation and identification of the volatile components of an extruded autolyzed yeast extract. Journal of agricultural and food chemistry, 39(12), 2245-2248.