Sodium and Sugar Reduction Yeast Extract

ART-YE-005 is a food-grade yeast extract powder designed for sodium and sugar reduction work in savoury formulation. It provides soluble peptides, amino acids, organic acids, and yeast-derived nucleotides that reinforce salt perception, roasted notes, broth depth, and lingering mouthfeel. In application trials, the ingredient is typically used as part of a flavour-base system rather than as a one-to-one salt or sugar substitute. It can help formulators maintain impact when reducing sodium chloride, sucrose, maltodextrin sweetness contribution, or high-intensity sweetener masking load.

Typical specification targets include moisture not more than 6.0%, protein not less than 50% on dry basis, water solubility not less than 95%, pH 5.0-6.5 in a 10% solution, and fine powder passing 80 mesh, subject to final batch CoA. Inherent sodium is controlled by grade selection, and no sodium chloride is intentionally added unless specified in the purchase specification. For related savoury yeast extract options, see the yeast extract savoury category or submit a bulk quote on request with target sodium level, flavour direction, and annual volume.

• Bouillon, soup, and culinary bases: builds broth body, top-note continuity, and salt perception in cubes, powders, paste bases, and retort-stable soup concentrates.
• Instant noodle seasoning: supports chicken, beef, seafood, mushroom, soy, and spicy profiles while reducing harsh chloride taste and improving aftertaste balance.
• Sauces, dressings, and marinades: adds savoury roundness in tomato, brown sauce, barbecue, fermented bean, and glaze systems with controlled sugar reduction targets.
• Snacks and topical seasonings: improves flavour adhesion perception and umami lift in extruded snacks, potato products, crackers, and nut coatings at low inclusion rates.
• Soy sauce and fermented seasoning systems: used for standardization of umami intensity, nitrogen contribution, and finished flavour depth after fermentation or blending.
• Plant-based meat: contributes browned, broth-like, and savoury background notes in burgers, sausages, mince, and fillings, especially where low-sodium claims are being evaluated by the customer’s regulatory team.

Store ART-YE-005 in the original sealed 20 kg multi-wall sack in a clean, dry warehouse at 5-25°C and relative humidity below 65%. Keep away from direct sunlight, steam lines, strong odours, and open containers of acids or oxidizers. Once opened, reclose the inner liner promptly and use the remaining material according to site hygiene procedures to avoid moisture pickup and caking.

Typical shelf life is 18-24 months from manufacture when stored as recommended, subject to the expiry date printed on the batch label. The powder is readily dispersible in water and seasoning carriers; for dry blends, add after high-shear salt or sugar grinding steps when possible to protect particle flow. Customers should validate dosage in their own thermal process, water activity, packaging, and sensory panel conditions.

ArtemisYeast supplies ART-YE-005 under a procurement-focused quality package, with batch CoA, product specification, allergen statement, non-GMO status statement where applicable, and food-grade declaration available on request. Microbiological limits typically cover total plate count, yeast and mould, coliforms, and absence testing for key pathogens according to the agreed specification. Heavy metals and contaminant screening can be added to contract requirements for regulated export markets.

Manufacturing and supplier controls are aligned with HACCP principles. Copies of quality-system documentation, including ISO 22000, FSSC 22000, Halal, or Kosher certificates where applicable to the producing site and batch, may be requested through the ArtemisYeast quality documentation channel. Procurement teams should confirm target country labeling, sodium calculation method, and ingredient declaration wording before commercial launch.