Sodium and Sugar Reduction for Instant Noodle Seasoning

ART-YE-020 is an inactive yeast extract powder developed for savoury systems that require sodium and sugar reduction while maintaining broth body, kokumi impact, and clean aftertaste. In instant noodle seasoning, it supports the perception of saltiness through natural glutamates, nucleotides, peptides, amino acids, and roasted savoury notes. The product is intended for dry blending into soup powder bases or for incorporation into compounded liquid seasonings before drying, depending on the customer process.

Typical specification targets include light tan to brown free-flowing powder, moisture ≤6.0%, protein as N×6.25 typically 45–60%, total nitrogen typically 7.0–10.0%, amino nitrogen typically 3.0–5.0%, and sodium chloride controlled to a low or customized level according to the target seasoning design. Standard particle size is commonly 60–80 mesh, with good dispersibility in hot water and broth systems. As a yeast extract, ART-YE-020 is not a live yeast product and is selected for flavour functionality rather than fermentation activity. For related savoury ingredients, see our yeast extract savoury category.

• Instant noodle seasoning powder: builds umami intensity and broth continuity in chicken, beef, seafood, spicy, mushroom, onion, and vegetable profiles while enabling partial sodium chloride reduction.
• Soup base and bouillon: improves savoury depth, mouth-coating body, and flavour persistence in dry cube, granule, paste, or powder formats.
• Snack and extruded food coatings: contributes rounded saltiness and browned notes for potato chips, corn snacks, rice crackers, and coated nuts.
• Sauces and compound seasonings: supports reduced-salt soy-style sauces, noodle dipping sauces, marinades, and stir-fry bases where sugar reduction may expose harsh top notes.
• R&D reformulation: useful in bench trials comparing 10–30% salt reduction or sugar reduction alongside potassium salts, acids, spices, hydrolyzed vegetable protein, maltodextrin, and natural flavour systems.

Supply format is 20 kg multi-wall sack with inner food-grade liner. Store sealed in a cool, dry warehouse, ideally below 25°C and below 65% relative humidity, away from strong odours, direct sunlight, steam lines, and oxidizing materials. Recommended shelf life is typically 24 months from manufacture when kept in unopened original packaging under specified conditions. After opening, reseal promptly and use first-in, first-out inventory control to limit moisture uptake and caking. For dry seasoning plants, add ART-YE-020 after high-impact salt or sugar grinding steps where possible to protect powder flow and reduce dust exposure.

ART-YE-020 is supplied for industrial food manufacturing under controlled raw material selection, batch traceability, and HACCP-aligned processing. A certificate of analysis can include appearance, odour, moisture, nitrogen values, sodium chloride, particle size, heavy metals, and microbiological limits such as total plate count, yeast and mould, coliforms, and absence of relevant foodborne pathogens. Documentation available on request may include specification sheet, allergen statement, GMO status statement, food-grade declaration, Halal, Kosher, ISO 22000, or FSSC 22000 documents where applicable to the producing site and batch. Buyers can review our quality and documentation process or submit formulation details through the bulk quote request page.