8013-01-2 Usage
Description
Yeast extract is a mixture of amino acids, peptides, water-soluble vitamins, and carbohydrates obtained from the yeast cells of Saccharomyces cerevisiae, formed in the brewing of beer. It is a rich source of essential nutrients and growth factors for various microorganisms and has excellent processing performance.
Uses
Used in Food Industry:
Yeast extract is used as a flavor contributor and enhancer in processed foods, providing umami taste sensations and savory flavors. It is used in soups, gravies, spreads, dressings, and meat products, often as a partial substitute for meat extract and in combination with other flavor ingredients such as hydrolyzed vegetable proteins. Yeast extract also plays an important role in enhancing the taste, mellowness, and alleviating the salty or sour taste in various food processing applications.
Used in Biological Fermentation:
Yeast extract serves as a raw material for the fermentation industry, used in the production of amino acids, antibiotics, APIs, VC, and inosine. It is also used as a microbial culture medium for various microorganisms such as Pseudomonas, Acetobacter, Gluconobacter, Escherichia coli, Bacillus subtilis, Streptococcus nisin, Staphylococcus, yeast, and Mycoplasma.
Used in Cosmetics:
Yeast extract, after undergoing wall-breaking and biological enzyme digestion, results in a light-yellow powder rich in small amino acids, peptides, nucleotides, vitamins, and other natural active ingredients. It is useful in cosmetics for its moisturizing and activating effects, with more than 30% amino acid content, more than 50% protein content, and more than 10% nucleotide content.
Used in Pharmaceutical Fermentation:
Yeast extract is available in different types, such as standard type TPJG703, high nitrogen type TPJG703H, refined high nitrogen TPJG703MH, and low nitrogen TPJG703ML, catering to various pharmaceutical fermentation needs.
Additionally, yeast extract is used in cosmetics to revitalize the skin with moisture, fight dryness, and give the skin a radiant appearance. It can minimize the dryness and pain associated with sunburned and wind-chapped skin, restore the comfort of soft, elastic, and healthy skin, reduce facial lines, and improve dry skin.
Background and Overview
The earliest domestic production plant of yeast extract is Shanghai yeast plant. At that time, the yeast extract has brown color, becoming dark brown after being dissolved with a strong smell of yeast. It is mainly used for microbial testing and as the fermentation medium for antibiotics plant; due to product quality limitations, it is generally not suitable for use in the food industry. With the continuous expansion of domestic yeast extract market, the production process and quality of yeast extract product are also being standardized and guide. The industry standard for yeast extract was officially implemented on October 1, 2003. We believe that with the promulgation and implementation of the standard, the yeast extract industry will get more standardized and sustainable development; the yeast extract market will be further expanded.
Yeast extract is manufactured using fresh budding yeast, wine yeast and baker's yeast as raw material, and is produced through using modern bio-engineering technology; take advantage of the self-autolysis of yeast for wall breaking and plasmolysis; further use the yeast enzyme system for hydrolysis of yeast cytoplasm; after removal of cell walls and insoluble molecules, the yeast cells, proteins, nucleic acids, such as biodegradable, are purified by a nutrition-based functional natural seasonings. Finally, the yeast extract is concentrated to a semi-pasty, pasty, oil-embedded, microcapsuled and micronized powdered product to meet different application requirements. Yeast extract has a protein content of about 50%, of which about 20% is glutathione, 6% is nucleic acid. It is rich in 18 kinds of amino acids, functional peptides glutathione, dextran, mannan, trehalose, flavoring nucleotide, B vitamins, biotin, trace elements and volatile aromatic compounds and other components. Calcium, phosphorus and trace element contents (μg / g) in yeast extract: Calcium 1120, Phosphorus 18020, Zinc 190, Iron 162, Chromium 5, Potassium 9300, Cobalt 1.2, Manganese 15, Strontium 3.5, Magnesium 2150.
It contains no cholesterol and saturated fatty acids, having natural strong flavor, being an excellent flavor enhancer; it is nutrient-rich, delicious, rich mellow. The main taste substances are amino acids, nucleotides and organic acids. It has been widely used in household seasonings, puffed food, bread, cakes, biscuits, frozen foods and nutritional supplements.
Production
Dried food yeast
Dry food yeast production process is relatively simple; directly have the washed yeast milk be subjected to plasmolysis before drum drying; the resulting product is dry food yeast. The product has 30% soluble substance, being rich in VB, protein and dietary fiber, trace elements and so on. It can be applied to health foods, powder condiments and other products.
Dried autolysed yeast
Autolysed yeast is a product obtained by partially autolysis after plasmolysis, followed by drum drying. The product contains 50% soluble substance with rich and comprehensive nutrition and flavor. It can be used for crackers, meat products, etc. to improve product taste and flavor.
Yeast extract
Yeast extract is the product after removing yeast cell wall and insoluble molecule through completely autolysis by its own hydrolytic enzyme after plasmolysis. In the production process, the degree of hydrolysis of the yeast's own protein is strictly controlled to meet different application requirements. Finally, the yeast extract is concentrated to a semi-pasty, pasty product, oil-embedded, microcapsuled and micronized powdery products to meet different requirements.
Flavor yeast extract
Apply Maillard reaction to produce flavors with various kinds of flavors, such as chicken, beef, vegetable, seafood, etc., greatly expands the range of applications for yeast extract.
Check Digit Verification of cas no
The CAS Registry Mumber 8013-01-2 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 8,0,1 and 3 respectively; the second part has 2 digits, 0 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 8013-01:
(6*8)+(5*0)+(4*1)+(3*3)+(2*0)+(1*1)=62
62 % 10 = 2
So 8013-01-2 is a valid CAS Registry Number.
