Xian Umami Yeast Extract for Instant Noodles

ART-YE-014 is a savoury yeast extract powder developed for xian, or fresh umami, taste delivery in instant noodle seasoning. It is produced from food-grade yeast through controlled autolysis and concentration, then dried to a free-flowing powder. The ingredient contributes naturally occurring amino acids, peptides, nucleotides, and soluble yeast solids that support broth depth without relying on animal-derived meat extracts. It is suitable for chicken-style, beef-style, seafood-style, vegetable, spicy, and regional noodle profiles where a clean, rounded base note is required.

Typical specification targets may include light yellow to tan powder appearance, moisture not more than 6.0%, total nitrogen 7.0-10.0%, amino nitrogen 3.0-5.0%, protein by N×6.25 of approximately 45-60%, pH 5.0-7.0 in solution, and 95% pass through 80 mesh. Sodium chloride can be supplied to the agreed specification depending on formulation needs. Microbiological limits are controlled for dry savoury ingredient use, with total plate count, yeast and mold, coliforms, and pathogens tested per agreed CoA parameters. For related savoury yeast ingredients, see the yeast extract savoury category.

• Instant noodle seasoning powder: builds broth body, xian taste, and umami continuity in sachets, cup noodles, bowl noodles, and premium soup base blends.
• Bouillon and soup cubes: supports meaty, roasted, vegetable, and seafood notes while improving aftertaste and salt perception in dry mix systems.
• Sauces and pastes: used in hot pot base, soy-based sauce, noodle sauce, curry paste, chili oil seasoning, marinade, and ready-meal sauce formulations.
• Snack seasonings: improves savoury impact in extruded snacks, crisps, coated nuts, crackers, and powdered topical seasoning blends.
• Clean-label umami systems: helps R&D teams reduce dependency on synthetic taste enhancers where the formulation brief requires yeast-derived savoury solids.
• Plant-based and blended foods: adds broth-like depth to vegetarian noodle soups, alternative-protein fillings, dumpling seasonings, and prepared meal bases.

Recommended starting usage is commonly 0.2-2.0% in finished seasoning blends, adjusted by salt level, spice load, fat phase, and target cost-in-use. ArtemisYeast can support sample evaluation, specification alignment, and bulk quote on request for factories purchasing by pallet or container.

ART-YE-014 is packed in 20 kg multi-wall sacks with an inner food-contact liner. Store unopened product in a cool, dry, well-ventilated warehouse, ideally below 25°C and away from direct sunlight, strong odors, moisture, and chemicals. After opening, reseal the liner or transfer remaining material to a closed food-grade container to prevent caking and aroma pickup. Avoid prolonged exposure to humid air during weighing and blending.

Typical shelf life is 24 months from manufacture when stored in original unopened packaging under recommended conditions. The powder is compatible with ribbon blending, paddle blending, dry sachet filling, premix production, and downstream soup-base processing. It is not a live yeast product and does not require refrigerated transport. Use appropriate dust control and standard food plant hygiene procedures during handling.

Each commercial batch can be supplied with a certificate of analysis covering agreed physical, chemical, and microbiological parameters. Available documentation may include specification sheet, allergen statement, GMO status statement where applicable, food-grade declaration, safety data sheet, origin information, and packaging details. HACCP-aligned manufacturing records and food safety system documentation such as ISO 22000, FSSC 22000, Halal, or Kosher status can be provided where available for the specific production site and batch.

Procurement and QA teams may request pre-shipment documents, retained-sample coordination, and buyer-specific test requirements before order confirmation. ArtemisYeast supports export documentation review and specification matching for manufacturers operating multiple plants or regional seasoning standards. Visit quality and documentation for an overview of how batch control, traceability, and technical review are handled for bulk yeast-derived ingredients.