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Umami Taste Fortified and Specific Flavor Source

Umami Taste Fortified and Specific Flavor Source

Yeast extract provide strong umami taste and improve overall mouth feel, it imparts specific flavor notes to end products. And yeast extract not only adds taste, but also brings out and balances flavors in products, just like herbs and spices do;

Because of its high content of amino acids and flavor peptides, it works great to build the savory taste foundation in a variety of applications, such as soups, sauces, seasonings, meat products, pet foods, etc.

They help round up and balance overall tastes in foods and act as an effective flavor modulator which reveals the authentic flavor in foods and creates a unique flavor.  It works well in meat products, condiments, soups, and so on.

 

The taste of yeast extract is similar to vegetable, meat, or poultry stock. This is explained by the fact that these stocks contain the same proteins as yeast extract. Even more to the point, yeast extract contains 5% natural glutamate, which gives it a specific taste profile commonly known as “umami.” This same flavor profile can be found in tomatoes, Parmesan cheese, and soy sauce.

Umami is considered the fifth flavor. Ingredients with an umami profile are believed to enhance the other four flavors: sweet, bitter, sour, and salty. Therefore, ingredients with this flavor, like yeast extract, can be added to dishes and food products to be more easily recognized the other four flavors. This makes the food taste richer and better!

As mentioned, yeast extracts are used to improve the flavor of many food products:  

• Soups,

• Sauces,

• Stock cubes,

• Savory snacks,

• Other snacks,

• prepared dishes,

• Sausages,

• And pretty much anything else you want to add a richer flavor too!

Yeast extracts are also vegan and vegetarian as well as being halal and kosher!  Therefore, its taste value allows vegetarians and vegans to flavor their dishes without adding animal ingredients.  

Furthermore, yeast extract allows food manufacturers and home cooks to engage in a nutritional improvement approach to reduce salt, fat, or sugar content in their dishes while keeping pleasure and taste in their foods. 

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