Agriculture Reference
In-Depth Information
Table 13.4
Yeasts and yeast extracts
Yeast type
Form
Comments
Dried yeast
Torula yeast
Flavour very dry, useful carrier and general savoury.
Cheesy type
By-product of alcohol manufacture; give a cheese-
like fl avour or enhance already present cheese
fl avour. Colour very light brown.
Yeast extract
Brewers' type
Generally 33-40% salt content. Flavour is dark
meaty to dark roast meaty. Colour generally medium
brown to dark brown.
General savoury
Available in low salt (<2%) or 39% salt versions.
Give a general savoury fl avour with a light to
medium brown colour. Have a high glutamate
content.
Enhancing
Available in low salt (<2%) or 39% salt versions.
Flavour is 'light chickeny' but used to give an
enhancing effect due to high level of nucleotides
present. Colour is very light brown.
Roasted
Often roller dried, having a more roasted fl avour
either beef like or chicken like.
Autolysed yeast
Cheesy type
Low in salt (<10%). Give a cheese-like fl avour or
enhance already present cheese fl avour. Colour very
light brown.
Enhancing type
Low in salt (<10%). Give an enhancing effect due to
high glutamic acid content.
the world. Generally the yeast extracts are stronger than most HVPs and a reduced
level of yeast can be substituted. The reduced level is useful given that the cost per
kilo of a yeast extract of this type can be three to fi ve times that of the HVP. Their
fl avour is described as meaty, almost beef-like, although this is really more of an
association with the fl avour of meat and they work better if they are used to
enhance the fl avour of already present meats.
Yeast extracts with a light general savoury fl avour usually derived from bakery
or lactic yeasts with high glutamate content again add a meaty savoury fl avour to
foods where little colour addition is desirable, for example, chicken- or fi sh-based
products. These work in a similar fashion to the dark brewers' yeasts and work
best to boost savoury or meaty fl avours, adding body and a fl avour rounding effect
to the product.
Very light coloured enhancing yeasts are used primarily for MSG replacement
due to their high nucleotide content, although sensory profi ling panel members
invariably describe the fl avour as chicken-like. Compared to MSG, light-
enhancing yeast extracts are not cost-effective being much more expensive than
MSG with only a fraction of the enhancement power (Hegenbart 1998).
Yeast extracts with extremely high levels of nucleotides appear on the
ingredients market regularly as suppliers seek to produce a more cost-effective
method of providing us with an MSG replacer.
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