Yeast cream (Saccharomyces cerevisiae)
Yeast cream is a preparation based on Saccharomyces cerevisiae, the microorganism commonly used in breadmaking, brewing and many fermentation processes.
It is generally supplied as a paste or concentrated cream of yeast cells and their components. Depending on the production process, the cells may be inactivated and autolysed, releasing proteins, peptides, amino acids and nucleotides.
It has an intense savoury flavour, often described as umami, and is used in sauces, soups, baked goods, snacks, plant-based preparations and meat substitutes to enhance flavour and body.
From a nutritional point of view, it can be a good source of protein and some B vitamins, although the amounts vary considerably between products. Vitamin B12 is present in significant amounts only when specifically added or when the product is fortified.
Yeast cream does not normally have a leavening function when the yeast has been inactivated.
Calories
The energy value varies considerably depending on water content and concentration. Concentrated yeast creams provide approximately 150–300 kcal per 100 g.
Allergens
Saccharomyces cerevisiae is not one of the major allergens requiring mandatory declaration in the European Union, United Kingdom or United States. The presence of gluten, however, depends on the raw materials and any additional ingredients used.
Assessment
An ingredient mainly used as a natural flavour enhancer and as a source of protein components. In highly concentrated or salted products, the sodium content should also be considered.
Cons. Sodium, if present in high amounts
