Xian Umami Taste for Soy Sauce Fermentation

ART-YE-015 is a food-grade savoury yeast extract matrix selected for soy sauce fermentation and post-fermentation blending where a clean xian/umami profile is required. It contributes free amino acids, peptides, soluble solids, and natural yeast-derived nucleotide fractions that support kokumi-like mouthfeel, broth intensity, and balanced savoury finish without relying on animal-origin ingredients. It is suitable for formulation teams developing vegetarian, clean-label, or low-dosage umami systems.

Typical specification targets include light tan to brown powder, characteristic savoury fermented aroma, moisture not more than 6.0%, total nitrogen 8.0-11.0%, amino nitrogen 3.0-5.0%, ash 10.0-18.0%, sodium chloride not more than 8.0%, pH 5.0-7.0 in 5% aqueous solution, and not less than 90% passing 80 mesh. For related savoury yeast extract options, see yeast extract savoury ingredients.

• Soy sauce fermentation support: used in fermentation-stage trials or post-fermentation adjustment to reinforce xian taste, reduce flatness, and improve continuity between salty, roasted, and fermented notes.
• Compound soy sauces and marinades: helps build savoury body in light soy sauce, dark soy sauce blends, dipping sauces, stir-fry bases, and ready-to-use marinades.
• Bouillon and seasoning powders: provides yeast-derived umami and peptide body for cubes, granules, soup bases, and dry sauce sachets.
• Snacks and instant foods: supports salty-savoury top notes in extruded snacks, coated nuts, noodle seasoning, rice seasoning, and dehydrated meal systems.
• Plant-based savoury systems: useful where formulators need non-animal umami depth in vegan sauces, meat alternatives, gravies, and culinary pastes. For commercial pack sizes and sample coordination, submit details through bulk quote on request.

Store ART-YE-015 in the original sealed 20 kg multi-wall sack in a cool, dry, well-ventilated warehouse, ideally below 25°C and below 65% relative humidity. Keep away from strong odours, direct sunlight, moisture, and open chemical containers. After opening, reseal promptly or transfer to a clean, dry, food-contact container to limit caking and aroma loss.

Typical shelf life is 18-24 months from manufacture when stored under recommended conditions, subject to the certificate of analysis for each lot. This product is hygroscopic; use dust control, dry scoops, and standard plant allergen and hygiene procedures according to the receiving site’s quality plan.

ART-YE-015 is supplied for industrial food manufacturing with lot traceability, specification sheet, and certificate of analysis available on request. Routine parameters may include appearance, odour, moisture, total nitrogen, amino nitrogen, ash, salt, pH, mesh size, total plate count, yeast and mould, coliforms, and pathogen screening according to the agreed purchase specification.

Manufacturing and supply documentation can be prepared for HACCP-aligned review, with ISO 22000, FSSC 22000, Halal, Kosher, food-grade declaration, allergen statement, non-GMO statement, and country-of-origin documentation available where applicable to the lot and production site. ArtemisYeast supports procurement teams with specification matching, shipment documents, and supplier qualification files through quality documentation review.