Hou-Feel Yeast Extract for Noodle Seasoning

ART-YE-011 is a savoury yeast extract matrix manufactured from inactive yeast solids and soluble yeast-derived compounds. The product is selected for “hou-feel,” meaning a thicker, more rounded eating perception in broth and seasoning applications. It contributes amino acids, peptides, nucleotides, yeast-derived minerals, and brown-roasted savoury notes that support chicken, beef, mushroom, seafood, vegetable, and spicy noodle profiles.

Typical specification targets include fine tan to brown free-flowing powder, moisture not more than 6.0%, protein on dry basis typically 45–65% depending on formulation, total nitrogen typically 7–11%, and pH around 5.0–7.0 in a 5% solution. Sodium chloride level, particle size, colour intensity, and carrier system can be matched to the customer’s seasoning base. For adjacent savoury ingredient options, see yeast extract savoury ingredients.

• Instant noodle seasoning sachets: provides mouthfulness, broth continuity, and umami reinforcement in chicken, beef, seafood, vegetable, mala, curry, and spicy soup bases.
• Bouillon and soup powders: supports rounded savoury body in cube, powder, paste, and granulated formats, with good compatibility in high-salt dry blends.
• Sauces and pastes: used in soy-style sauces, hot pot bases, marinades, noodle sauces, and compound seasoning pastes where a cooked savoury background is needed.
• Snack seasonings: builds depth in extruded snacks, potato seasonings, nuts, crackers, and coated savoury products, especially in roast, meat-like, mushroom, and onion-garlic profiles.
• Clean-label umami systems: helps reduce dependence on single-note flavour enhancers by adding yeast-derived peptides and amino-acid complexity. Usage levels are commonly evaluated from 0.3–3.0% in finished dry seasoning blends, then adjusted by sensory panel, salt level, and target broth concentration.

Supply format is 20 kg multi-wall sack with food-contact inner liner. Store unopened sacks in a cool, dry, odour-free warehouse, ideally below 25°C and below 65% relative humidity. Keep away from direct sunlight, steam lines, wet floors, strong aromatic chemicals, and open flavour oils. Under recommended storage, typical shelf life is 18–24 months from production date; the confirmed retest or expiry date is stated on the certificate of analysis.

After opening, close the liner tightly and use promptly to limit moisture uptake and caking. For dry blending, add the yeast extract with other powder-phase ingredients and verify dispersion in salt, sugar, starch, maltodextrin, or spice carriers. For paste or sauce systems, pre-disperse in warm water or liquid base and mix until fully hydrated before high-shear flavour addition.

ArtemisYeast supplies ART-YE-011 for B2B food manufacturing with lot traceability, specification review, and export documentation support. Standard quality parameters can include appearance, odour, moisture, protein or total nitrogen, salt, pH, ash, particle size, and microbiological limits such as total plate count, yeast and mould, coliforms, and absence testing for relevant pathogens according to the agreed specification.

Manufacturing and supplier documentation may include HACCP-aligned controls, allergen statement, GMO status statement where applicable, food-grade declaration, ingredient composition statement, certificate of analysis, and safety data sheet. ISO 22000, FSSC 22000, Halal, or Kosher documentation can be reviewed when available for the producing site and lot. Visit quality and documentation for procurement expectations, or request a bulk quote with target flavour profile, annual volume, destination port, and documentation requirements.