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Summary
Introduction
Savoury taste
Conclusion
Suggest Q& A
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Summary |
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Coming from a truly natural ingredient, and commonly used in baking or brewing, yeast is converted by natural biological processes and results in a naturally-occurring product. Yeast extracts contribute to give a delicate bouillon, meaty or cheesy taste and to enhance the flavour in a wide range of food products such as soups, sauces, meat and fish preparations, crisps ,snacks, and powdered savoury condiments.
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Introduction |
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The secret of a good bouillon lies in boiling meat long enough to allow its natural taste generating building blocks to be broken down into smaller fragments and released to make a unique bouillon taste. Today, we know these building blocks as proteins, amino-acids and ribonucleotides. Mimicking the kitchen cooking preparation of meat bouillon is not always practical at industrial scale, and has resulted in the search for alternative natural sources of building blocks that are safe, flexible, easy to use without compromising on the finished product taste.
Yeast extract has been used in the food industry for many years and has always been highly valued for its functional qualities; at first for its nutritional properties and later for its taste enhancement ability to partially replace salt. Today, yeast extracts are used in a wide variety of savoury applications such as snacks, soups, sauces and ready meals.
The Natural production of yeast extract
The starting ingredient to make yeast extract can be either a baker's or brewers yeast. Yeast is a great example of showing just how clever nature really is. Providing yeast with a source of carbohydrate such as sugar, and a source of nutrients like vitamins and minerals, the yeast ferments these and converts them into valuable taste building blocks.
As with the kitchen process of bouillon preparation, preparation of yeast extract relies on releasing the natural taste building blocks such as proteins, amino-acids, ribonucleodies and vitamins. The process relies on time, temperature and natural bio-conversion using the yeast's own enzymes, leaving a dilute mixture of yeast cells and soluble extract, which are subsequently separated and concentrated. The most famous yeast extract preparation is "marmite" a familiar kitchen cupboard ingredient in many households.
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Savoury taste |
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There are 5 recognised taste perceptions, the balance of which are important in our overall enjoyment of food, namely bitter, sour, sweet, salt and umami.
One of the most important building blocks of savoury taste is the amino-acid, glutamic acid or when present as a salt more commonly known as glutamate. Glutamate is present in a wide variety of savoury foods and significant in generating the "umami" taste perception.
In 1960 Dr Kunikawa discovered that 5'GMP (guanosine mono phosphate) has a flavour-enhancing property that supports the perception of umami (also known as the 5th taste). Since yeast is rich in ribonucleic acid (RNA), a natural source of 5'GMP, Yeast Extract manufacturers started research with the aim to break down the yeast RNA into 5'nucleotides, including 5'GMP. In 1974 the first commercial Yeast Extract containing 5'GMP was produced on an industrial scale. Today, Yeast Extracts are available with various contents of two natural flavour enhancing nucleotides : 5'GMP and 5'IMP (inosine mono phosphate).
When you look at nature's ingredients that are rich in "Umami" character, it is easy to understand why they are used commonly in savoury foods.
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| | Free glutamate (mg/100g) [2] |
| Kelp (seaweed) | 1608 |
| Parmesan Cheese (Parmegiano reggiano) | 1680 |
| Vietnamese fish sauce | 1370 |
| Korean soy sauce | 1264 |
| Japanese soy sauce | 782 |
| Emmenthaler | 308 |
| Scallop | 140 |
| Green peas | 106 |
| Tomatoes | 246 |
| Cheddar cheese | 182 |
| Corn | 106 |
| Chicken | 22 |
| Bouillon (with only yeast extract) | 40 |
| Beef | 10 |
| Human breast milk | 19 |
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Daily intake of glutamate coming for nearly 90% from proteins of Egg, Meat and Fish
The total intake of glutamate from a typical European diet is generally between 5 to 12 grams per day. Only approximately 10% of this intake comes from free glutamate (existing in food) and 0.4% from free glutamate added to improve the taste profile of prepared meals. The rest (nearly 90%) comes from protein-bound glutamic acid present in Egg, Meat and Fish. After being digested, this protein-bound glutamic acid will result in free glutamate. [1]
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Conclusion |
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Yeast extract has been used for many years in the food industry as flexible, safe and highly valuable ingredients. Naturally rich in nature's building blocks for taste enhancement, yeast extract is used in a wide variety of food applications.
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Suggest Q& A |
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How do I create an MonoSodium Glutamate-free recipe?
For savoury dishes, it is almost impossible to escape the importance of MSG which is present naturally in so many savoury foodstuffs and is a key element in delivering great tasting savoury foods. While MSG-free is not possible, it is possible to create a recipe that is free from added declarable enhancers.
How do I create a recipe that is free from added declarable enhancers?
There are a wide variety of natural foodstuffs, including yeast extracts that can be used to create a great tasting savoury dish. Attached is a list of ingredients that can be used and the natural content of glutamic acid is indicated. Yeast extract provides not only the natural building blocks of savoury taste, it is also highly flexible in its usage without adding unrequired flavour specificity.
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| | Free glutamate (mg/100g) [2] |
| Kelp (seaweed) | 1608 |
| Parmesan Cheese (Parmegiano reggiano) | 1680 |
| Vietnamese fish sauce | 1370 |
| Korean soy sauce | 1264 |
| Japanese soy sauce | 782 |
| Emmenthaler | 308 |
| Scallop | 140 |
| Green peas | 106 |
| Tomatoes | 246 |
| Cheddar cheese | 182 |
| Corn | 106 |
| Chicken | 22 |
| Bouillon (with only yeast extract) | 40 |
| Beef | 10 |
| Human breast milk | 19 |
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Daily intake of glutamate coming for nearly 90% from proteins of Egg, Meat and Fish
The total intake of glutamate from a typical European diet is generally between 5 to 12 grams per day.
Only approximately 10% of this intake comes from free glutamate (existing in food) and 0.4% from free glutamate added to improve the taste profile of prepared meals. The rest (nearly 90%) comes from protein-bound glutamic acid present in Egg, Meat and Fish. After being digested, this protein-bound glutamic acid will result in free glutamate. [1]
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[1] K Beyreuther et al (2007). Monosodium-glutamate. European Journal of Clinical nutrition. 61, 304-313.
[2] Yamaguchi and Ninomiya (2000). Umami and Food palatability. J-Nutr.130(4S Suppl), 921S-6S
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News
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Le 17/03/2009
Position paper on the EU GM Regulations and yeast extracts
Background
Genetically modified food and feed are regulated in the EU by:
• Regulation (EC) No 1829/2003.of the Europe...
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FAQ
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How does the synergy between ribonucleotides and amino acids (glutamic acid) work ?
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