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Yeast extract

Yeast extract is an excellent natural seasoning with a wide range of uses in the food industry. It is also the most ideal biological medium raw material and the main raw material in the fermentation industry. Its efficacy is equivalent to 8 times that of yeast, which can greatly improve the production rate of strains and the yield of fermented products.

Additional information


Biscuits, Bouillons, Flavorings, Instant noodles, Sauces, Sausages, Snacks

Storage conditions

Cool and dry place,avoid from direct shining

Shelf life

24 Months

Product Details:

In recent years, JustLong has launched a variety of YE products to meet the needs of Clean Label for consumers and food manufac turers.

The natural characteristic of YE is determined by its raw material and advanced processing biotechnology. Molasses- a byproduct left after sugarcane producing, is the main raw material of YE and one of the suitable media to yeast species growth. Besides, Yeast Cream is the main raw material for the production of YE, and using the enzyme to degrade yeast is a biological process. Also, the main components of YE are protein, amino acids, and Bvitamins, these ingredients are all natural, which contribute to the nutritional and healthy characteristics of YE.

Nowadays, Yeast Extract has become a popular choice for food manufacturers, e.g., YE can be used to enhance the flavor in “non-food additive added” products, such as soy sauce. Thus, Yeast Extract gains more attention in food industry, and is recognized by more and more consumers.

Physico-chemical Characteristics

Total nitrogen (sfdm) ≥ 9.0%
Amino nitrogen (sfdm) ≥ 3.0%
Moisture ≤ 6.0%
pH value (2.0% solution) 5.0-6.5
Sodium chloride 16.0%-20.0%
Lead ≤ 2mg/kg
Arsenic ≤ 2mg/kg

Microbiological Characteristics

Total plate count ≤ 10000CFU/g
Coliforms ≤ 0.3MPN/g
Salmonella Negative/25g
Staphylococcus aureus Negative/25g

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