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Difference between yeast extract and yeast

Yeast extract and yeast

Yeast extracts are actually a generic term used to describe a group of yeast merchandise that have been processed. They are also used as food additives or simply as food flavorings that function similarly to MSG or monosodium glutamate. Yeast extracts contain what is known as glutamic acid, which is produced by the fermentation of acids and bases. These acids are usually only found in baked yeast products. Yeast extracts are very different from actual yeast because they are either prepared commercially in liquid form to a paste-like consistency. Instead, yeast tends to be granular and pelletized in texture and appearance.

The main difference between yeast extract and yeast is the way they are used and their nutritional value. Here are the main differences between the two:

  1. Purpose of use: yeast extract is usually used as a food ingredient to add flavor and refreshment to foods, such as baked goods and condiments. In contrast, yeast is mainly used in the fermentation process of food, such as brewing wine and making bread.
  2. Nutritional content: Yeast is not a nutritious food ingredient, while yeast extract is very nutritious. Yeast extract is rich in organic acids and peptide compounds produced by fermentation, which are beneficial to humans and are used as nutritional supplements in some foods. Therefore, yeast alone is not considered a nutritious food ingredient by itself. Yeast extract retains the nutrients produced by yeast during the fermentation process and is therefore considered more nutritious.
  3. Active state: Yeast is actually a living organism. It is a single-celled fungus capable of converting sugar and starch into carbon dioxide bubbles (CO2) and alcohol as one of the by-products. Due to such a function, yeast has been used for generations in the making of wine, bread and beer, where each product has a specific type of yeast. Instead, yeast extracts are made by pasteurization by adding sodium chloride or salt to a suspension. The resulting concentrated solution triggers the self-destruction of the yeast cells. During their death phase, the mixture is heated and the shells are removed to make the final yeast extract. So the yeast extract is autoclaved and deactivated, so there is no need to worry about microbial growth when using it. In contrast, yeast powder that has not been treated or to which an activator has been added is in a state where yeast is able to grow rapidly in water.
  4. Flavor and texture: Yeast extracts are widely used in food products, especially seafood and pickled foods, because of their unique flavor and aroma. Yeast extract is also able to bring unique flavor to food products, and it is a popular food ingredient especially in places such as the United Kingdom, New Zealand and Australia.

In summary, there is a distinction between the use of yeast extract and yeast, with the former being used more as a food ingredient and the latter being the basic material for carrying out food fermentation.

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