Yeast Extracts
High Nucleotide Yeast Extracts | Flavoring Yeast Extracts
Yeast Extracts
Today’s consumers expect more from food. They look for clean labels, better nutrition, richer mouthfeel, and satisfying savory taste. As a result, food manufacturers increasingly use yeast extract as a natural-origin flavor ingredient for soups, sauces, snacks, seasonings, meat products, plant-based foods, and ready meals.
Yeast has supported food and beverage fermentation for thousands of years. In modern food production, yeast extract provides a versatile source of peptides, amino acids, flavor nucleotides, B vitamins, minerals, and trace elements. The U.S. FDA also defines baker’s yeast extract as the concentrated solubles from mechanically ruptured Saccharomyces cerevisiae cells.
ZABT builds its yeast extract portfolio on more than 40 years of fermentation experience. Through continuous and fed-batch fermentation, selected yeast strains, and integrated yeast-derived RNA production, we developed a high-nucleotide yeast extract series with no exogenous nucleotide addition.
This platform allows ZABT to naturally achieve high levels of flavor nucleotides, especially IMP and GMP. In food applications, these compounds enhance umami, while yeast peptides and amino acids contribute kokumi, mouthfulness, and long-lasting savory richness. Therefore, ZABT’s yeast extracts help formulators create cleaner, fuller, and more balanced taste profiles.
For related ingredient solutions, explore ZABT’s functional 5′-nucleotides, yeast-derived RNA, and custom formulation services.
For broader industry context, customers may also review resources from the European Association for Specialty Yeast Products and the FAO overview of fermented foods.
Product Information:
High nucleotide Yeast Extract series:
(also called High I+G Yeast Extracts) Giving a mellow kokumi/thickness sensation and refreshing umami/savory impact on your tongue, it makes the product taste smoother, extends the lasting time longer in the mouth, coordinates the overall product flavor, balances odor, and improves the taste. The product characteristic is clean and neutral. Zhen-Ao’s High Nucleotide Yeast Extract could also reduce salt in the applications and is a perfect match in snack foods, meat products, seasoning, dressing, gravy, soup stock, soup base, cheese, instant foods, braised or pot-stewed products, hot pot base and savoring flavoring agents.
RE: Nature occurring I+G from 6%~32%
There are 2 forms: powder and paste.
-Salt reduction by 35%~50%.
-Capable to mask KCl (Potassium Chloride) and other off-tastes.
-100% soluble, high clarity in the water.
| Item | Description | Natural I+G Range | Umami Intensity Low1 to High 5 |
|---|---|---|---|
| ZH0608 | Cream Color, Rich in I+G | low | 1 |
| ZH08/20 (w/NaCl) | Cream Color, Rich in I+G | low | 1 |
| ZH1012 | Cream Color, Rich in I+G | medium | 2 |
| ZH12/05 (w/NaCl) | Cream Color, Rich in I+G | medium | 2 |
| ZH12/19 (w/ NaCl) | Cream Color, Rich in I+G | medium | 3 |
| ZH1416F | Cream Color, Rich in I+G | medium | 4 |
| ZH14/19 (w/NaCl) | Cream Color, Rich in I+G | medium | 4 |
| ZH1820S | Cream Color, Rich in I+G, Standard taste with clean and neutral profile | high | 5 |
| ZH1820C | Cream Color, Rich in I+G, Meaty taste | high | 5 |
| ZH1820A | Cream Color, Rich in I+G, rich in succinic acid. | high | 5 |
| ZH1721/20 (w/NaCl) | Cream Color, Rich in I+G | high | 5 |
Product Information:
Flavoring Yeast Extract series:
Providing specific sensations, making the product react with certain food applications. It enhances the original taste profile of the food applications and increases the depth of certain flavors. At the same time, it has the effect of reducing salt usage and nutrition fortified function. Can be used to improve the taste and to thicken in categories of bakeries, cold drinks, dairy products, meat products soups, stuffing mix, and other fields with an excellent thickening effect.
-There are 2 forms: powder and paste.
-Stable, great for Maillard reactions (メイラード反応)
-Low sodium chloride content.
-100% soluble, high clarity in the water.
| Product | Appearance | Taste | Salt(%) |
|---|---|---|---|
| ZLM | Light yellow powder and brown paste | Standard Yeast Extract | ≤ 1.0 |
| ZLH | Dark brown powder or brown paste | Roasted Caramel Flavor | ≤ 1.0 |
| ZLH2 | Darker brown powder or brown paste | Roasted Caramel Bitter Flavor | ≤ 1.0 |
Product Features
- Clean Labels
- Rich in natural vitamins + minerals
- None of Animal Origin (NAO)
- Allergen-free
- Non-GMO
- Water-soluble
- Heat Resistance
- Salt reduction
- Taste coordination
- Balance Off-tastes
- Microaggregates powder
- Vegetarian OK
Product Qualification
- HALAL and KOSHER certification
- B.R.C. (British Retail Consortium) certification
- HACCP certification and QS license
Global Trend – Salt Reduction
With the development of medical science and WHO’s strong advocacy, the world is on a low salt-diet/reduction trend. A rough statistic in 2012 showed that over 200 million Chinese suffered from hypertension and related blood vessel disease, and the number is incremented by 10 million people every year. One major and the most direct factor is high sodium consumption. Our kidney helps to remove unwanted fluids by filtering our blood, and any extra fluid will be sucked out. A high salt diet raises the amount of sodium in our blood and destroys its delicate balance, lowering the functionality of your kidney to remove the water. The result is high blood pressure and an extra burden on the kidney.
According to a new guideline of W.H.O.:
The average adult should intake no more than 5 grams of salt or 2 grams of sodium per day.
Our research has shown today’s average salt consumption by region:
- Europeans and Americans consume about 9 grams of salt per day.
- Indians consume about 9.3 grams of salt per day.
- Chinese (urban population) consumes about 11.3 grams of salt per day and 17 grams of salt per day for the population in some suburban areas.
It’s time to stop your high salt consumption!
Zhen-Ao Bio-Tech offers a great solution to achieve salt reduction! Because of its strong flavor-enhancing capability, you can taste the enhanced saltiness even if you just add a tiny bit of salt. As a result, we proudly announce that Zhen-Ao’s High Nucleotides Yeast Extract could reduce salt usage by 35%-50%. Less Salt, but tastes even better!