Xian Umami Yeast Extract

ART-YE-003 is a xian and umami-oriented yeast extract for savoury formulation teams that need depth, continuity, and salt perception support without using animal-derived stock bases. It is produced from selected food yeast by controlled autolysis or hydrolysis, then clarified, concentrated, and dried into a free-flowing powder or fine granule. The taste profile is typically broth-like, fermented, slightly roasted, and lingering, with balanced amino acids and naturally occurring savoury compounds that support flavour systems in high-throughput dry blending and wet process lines.

Typical targets, confirmed by lot-specific CoA, may include moisture not more than 6.0%, protein 45–55% on N×6.25 basis, total nitrogen 8.0–12.0%, amino nitrogen 3.0–6.0%, pH 5.0–7.0 in 10% solution, ash 8–18%, and 80–100 mesh particle size options. Nucleotide-enriched grades can be specified where a stronger top-note umami lift is required. This product is not positioned as live yeast and does not carry CFU potency claims. Buyers can compare related savoury yeast ingredients in the yeast extract savoury category.

• Bouillon, soup, and stock powders: builds round xian taste, improves mouthfeel, and supports chicken-style, beef-style, vegetable, mushroom, seafood-style, and mixed savoury bases. It is suitable for dry blending with salt, sugar, starch, maltodextrin, hydrolyzed vegetable proteins, spice extracts, and spray-dried flavours.
• Instant noodle seasoning: provides fast-dissolving background umami in sachets, cup seasoning, oil-powder systems, and spicy broth blends. Low-moisture powder supports flow and helps reduce flavour gaps after heat processing or hot-water reconstitution.
• Sauces and fermented seasonings: used in soy sauce style seasoning, compound sauces, marinades, dipping sauces, and paste bases where fermented depth and savoury continuity are required. It can be added during post-fermentation standardization or into thermal blending stages after solubility trials.
• Plant-based meat and alternative protein: masks cereal or legume off-notes while adding cooked, brothy, and roasted complexity in patties, fillings, nuggets, and texturized protein seasonings. Recommended use levels are normally validated by sensory panel, salt target, and protein matrix.
• Snack coatings and extruded foods: supports cheese-style, barbecue, seaweed, onion, spicy, and meat-style profiles. Compatibility should be checked with oil absorption, anti-caking systems, seasoning adhesion, and local labelling rules.

ART-YE-003 is packed in 20 kg multi-wall sacks with inner food-contact liner, suitable for palletized warehouse handling and container shipments. Store unopened sacks in a cool, dry, well-ventilated area, ideally below 25°C and below 65% relative humidity. Keep away from direct sunlight, steam lines, strong odours, and oxidizing materials. After opening, reseal the liner promptly and use the material according to the site’s dry-ingredient rotation plan.

Typical shelf life is 18–24 months from production when stored under recommended conditions, subject to the final contracted specification. Because yeast extract is hygroscopic, prolonged exposure to humid air can cause caking, darker colour, or slower dispersion. For wet systems, pre-dispersion in warm water may improve incorporation before addition to viscous sauces or protein slurries.

ArtemisYeast supplies ART-YE-003 for industrial and food-service manufacturing customers that require traceable lots, repeatable sensory performance, and procurement-ready documentation. Manufacturing is arranged under food-safety management systems with HACCP-aligned controls, raw-material screening, metal detection or sieving controls, and microbiological release criteria. Typical microbiological targets include total plate count within food-grade limits, yeast and mould control, and absence criteria for relevant pathogens as defined in the agreed specification.

Available documents may include certificate of analysis, technical data sheet, allergen statement, GMO status statement where applicable, food-grade declaration, safety data sheet, country-of-origin information, and Halal, Kosher, ISO 22000, or FSSC 22000 documentation where available for the contracted origin and lot. Visit quality documentation for ArtemisYeast review procedures, or request a specification pack with your target application, annual volume, destination port, and required compliance language.