Enzymes for Yeast Processing

Yeast extract is produced by hydrolysing baker’s or brewer’s yeast for use in food flavoring. Enzymes for yeast processing help to produce yeast extract with enhanced flavor, better taste and mouth feel, higher yields, lower viscosity, and improved solubility.

It also helps reduce sodium chloride use and serve as an alternative to MSG.

Process Challenges

  • Poor flavor and mouth feel
  • Time consuming process
  • Low yield and solubility
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Protein Degrading
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Flavor Enhancement
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Beta Glucan Degrading
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GMP Release

Updates coming soon.

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