Soy Sauce Mouthfulness Yeast Extract

ART-YE-012 is a hou-feel mouthfulness yeast extract designed for soy sauce fermentation, maturation, and post-fermentation blending. It contributes soluble peptides, amino acids, nucleotide-related savoury notes, and Maillard-compatible precursors that help create a fuller palate without relying only on added salt. The product is inactive and is not intended to act as a starter culture; it is used as a functional savoury ingredient in brine-based and heat-processed flavour systems.

Typical specification targets include light brown to brown powder, moisture not more than 6.0%, total nitrogen not less than 7.5%, amino nitrogen not less than 3.0%, protein by N×6.25 not less than 45%, pH 5.0–7.0 in 10% solution, and 95% pass through 80 mesh. Sodium chloride can be matched to application requirements, commonly not more than 12% unless otherwise agreed. For adjacent options, see our savoury yeast extract category.

• Soy sauce fermentation and maturation: supports rounded mouthfeel, savoury continuity, and balanced aftertaste in naturally fermented or blended soy sauce bases.
• Seasoning liquids and marinades: improves body in high-salt, low-pH, or heat-treated systems where a soluble, stable yeast-derived ingredient is required.
• Bouillon, stock powder, and compound seasonings: provides umami depth and peptide-rich background notes for meat, vegetable, mushroom, and seafood profiles.
• Snack coating and sauce powders: disperses into dry blends and can be combined with salt, sugar, hydrolyzed vegetable protein, soy powder, spices, or natural flavours.
• R&D formulation work: useful for salt-reduction trials where flavour amplitude and mouth-coating perception must be maintained. Request a bulk quote on request with target dosage and sensory brief.

Store sealed sacks in a cool, dry, odour-free warehouse, ideally below 25°C and below 65% relative humidity. Keep away from direct sunlight, steam lines, floor moisture, and strong aromatic materials. Once opened, reseal promptly or transfer to a closed food-grade container to limit moisture pickup and caking.

Typical shelf life is 18 to 24 months from manufacture when stored in original unopened packaging under recommended conditions. For liquid soy sauce systems, disperse under agitation before final filtration or pasteurization trials. Validate dosage, haze, sediment, and thermal colour impact in the finished process.

ART-YE-012 is supplied for food manufacturing with batch traceability and a certificate of analysis available for each lot. Representative microbiological limits may include total plate count not more than 10,000 CFU/g, yeast and mould not more than 100 CFU/g, coliforms within food-grade limits, and Salmonella absent in 25 g; final values are confirmed by the lot CoA.

Manufacturing documentation may include HACCP-aligned controls, allergen statement, non-GMO statement where applicable, specification sheet, SDS, country-of-origin documents, and ISO 22000, FSSC 22000, Halal, or Kosher documentation where available by production site. Visit quality documentation or submit ART-YE-012 with your required market, label claim, and import documents for review.