Increase the yield and quality of yeast extracts

Increase the yield and quality of yeast extracts

More information about yeast extracts

Optimal control, better yields and quality

Due to the highly specific action of enzymes, the enzymatic process ensures optimal control over the characteristics of the final yeast product. Enzymes work highly efficiently and specifically. Compared to traditional methods, enzymatic processing can increase yields and improve quality. The final product has better flavor, a higher content of dry matter and free amino nitrogen.

Reduced production time and costs

The right enzyme combination speeds up production time, reducing costs and increasing production capacity. By offering a portfolio of the industry’s most advanced proteases and experienced technical service, Novozymes can help match our enzymes to your substrate source, process environment, intended market and profitability.

Your solutions for hydrolyzed yeast extract

Novozymes Alcalase® is particularly applicable for hydrolysis of yeast extracts. Alcalase® is an amylose-free broad-spectrum endo-protease with high activity from mildly acidic to alkaline pH ranges.

Novozymes Flavourzyme® is a unique enzyme combination of endo- and exo-peptidases providing deep hydrolysis of e.g. yeast extract to generate high-quality flavors. Used alone, it can hydrolyze protein to generate savory flavors from a variety of substrates. When more extensive hydrolysis is needed Flavourzyme® can be used in combination with Alcalase® to generate even more intense flavors.

Novozymes Protana® Prime is a unique exo-peptidase blend releasing free amino acids from proteins. Applied in high dosages in combination with Alcalase® an unsurpassed deep hydrolysis of proteins is obtained.

The full savory potential is captured when used together with Protana® UBoost which transforms glutamine with limited taste into umami tasting glutamic acid.

Novozymes Protana® UBoost is a cost-effective glutaminase which converts glutamine into glutamic acid. While glutamine has little taste, glutamic acid is a strong flavor enhancer. Together with smaller peptides glutamic acid constitute the natural umami flavor of protein hydrolysates.

The full savory potential is captured when used together with Protana® Prime and Alcalase® or Flavourzyme® which break proteins up into free amino acids and smaller peptides.

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