Yeast extract

Yeast extract (CAS 8013-01-2) is a concentrated, water-soluble fraction derived from yeast cells, produced through autolysis or hydrolysis. It delivers a rich source of amino acids, peptides, B-vitamins, and nucleotides in a single ingredient. In industry, it functions primarily as a savory flavor enhancer and as a nutrient source in fermentation and cell culture media. In food manufacturing, yeast extract is used to build umami depth in soups, sauces, and seasonings.

It is frequently utilized in snack coatings and processed meats, often replacing or reducing added MSG. Fermentation producers rely on it as a nitrogen and growth-factor source in microbial culture media for industrial use. This ingredient supports consistent yields in antibiotic, enzyme, and probiotic production. In pharmaceutical and biotech applications, it serves as a defined nutrient supplement in cell culture and fermentation broth formulations.

Reproducible batch performance is critical in these high-stakes environments. Agricultural and animal feed producers incorporate it into specialty feed additives and palatability enhancers targeting young animal nutrition. Yeast extract is supplied as a spray-dried powder, paste, or liquid concentrate, with powder being the most common form. Standard grades include food-grade and fermentation-grade, with specifications aligned to FCC requirements.

Customer-defined protein or nucleotide content requirements are also supported. Autolyzed and hydrolyzed variants are available depending on the target application and flavor or nutrient profile required for the final product.