Yeastock Launch Exciting New Yeast Extract
14 Oct 2013 --- Yeast Manufacturer YEASTOCK has recently launched Yeastock HG, a new, unique Yeast Extract exceptionally high in free glutamic acid. Result of an innovative, patented and unique production process, this innovation offers numerous advantages and the potential for important cost savings in a number of applications.
Yeastock (a joint venture of Japanese giants Asahi and Mitsui) uses a patented production process from Asahi. Unlike the conventional production of Yeast Extracts Yeastock does not use an autolysis or hydrolysis step. Yeastock employs a purely physical process of momentarily heating the yeast cell to a very high temperature. This does not only deactivate the yeast cell but also causes the cell wall to rupture. As a consequence the high content of glutamic acid is not the result of the breakdown of the proteins in the autolysis step, but is has been produced naturally by the cell.
Asahi engineers found the right conditions for the yeast to naturally produce glutamic acid. Of course the yeast originates from non--genetically modified strains. Asahi own the biggest library of yeast strains in the world and therefore had no trouble to locate the right strain for Yeastock HG. A positive effect of the absence of an autolysis the subsequent lack of protein breakdown products in the Yeastock yeast extract.
The levels of unwanted amino acids are extremely low – only aspartic acid, alanine and proline, thus “good” amino acids, are present in noticeable quantities next to the glutamic acid – and so are peptides. As a result, Yeastock HG offers a clearly defined flavour profile that will enhance savoury and sweet notes, add lots of umami and produces hardly any unwanted side effects. BLOCK 1 One of the most important effects of Yeastock HG is the enhancement of tomato flavours.
The main components of Yeastock HG’s unique amino acid profile are glutamic and aspartic acid that occur in a similar ratio as in a ripe tomato. This makes YEASTOCK HG the ideal booster of tomato flavour in a variety of formulations using tomato powder, paste or pulp. As tomato based products can be a significant cost driver of many formulations, the addition of Yeastock HG--Pd20 can lower costs by using less tomato ingredients without losing any flavour or enjoyment. BLOCK 2 Dairy cost volatility has always been an issue and has increased over the past 20 years making the purchasing of the products made with milk a challenge for buyers worldwide. Yeastock HG has been found to enhance the butter and cheese notes in many formulations allowing food manufacturers to lower their dependence on dairy products.
With the addition of a minute amount of Yeastock HG, manufacturers can significantly lower costs and usage of these volatile products allowing for an increased and more stable margin. With a lower usage of cheese or milk, food manufacturers can also lower the fat content of their products. This can make the value proposition to the customer a lot more appealing. at work for Information on YEASTOCK HG Page 2 of 2 BLOCK 3 Capsaicin is present in peppers, chillies and most other foods causing a hot or spicy sensation. The impression is felt through the TRPV--1 receptor and transmitted to the brain as a sensation of pain. One of the most important effects of Yeastock HG is the improved capsaicin reception in the mouth.
The functionality of the TRPV--1 receptor has been made transparent in the last 20 years through a number of studies that have been conducted and is now well documented. Yeastock HG has been found to support this functionality in several ways. For the food industry this means that less capsaicin has to be present to achieve a given level spiciness. This offers the potential for cost savings on raw materials like pepper, chillies, horseradish and others. Less of these materials have to be used in order to obtain the desired result. In times of high raw material costs this is good news for developers of spicy meals. Yeastock HG offers an opportunity to bring down input costs of formulations.
