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Nutrition Non Active Dry Yeast Natural Umami Enhancing Ingredient For Seasonings
Product Summary
Inactive Nutrition Yeast is a natural umami-enhancing ingredient rich in peptides, amino acids, and nucleotides. It enhances savory flavors, improves taste complexity, supports MSG reduction, and masks off-notes in seasonings and processed foods. Features high-temperature stability, good solubility, and a 24-month shelf life.
Basic Properties
Place of Origin:
China
Brand Name:
Tessin
Certification:
BRC/GMP+/HALAL/ISO 22000/FSC
Model Number:
S40
Trading Properties
Minimum Order Quantity:
500kg
Price:
0.1~100USD
Payment Terms:
L/C,D/A,D/P,T/T,Western Union
Supply Ability:
≥10000kg 3 work-days
Product Description
Inactive Nutrition Yeast – Natural Umami Enhancing Ingredient for Seasonings and Savory Foods
Inactive Nutrition Yeast is a non-viable yeast ingredient derived from Saccharomyces cerevisiae. It contains naturally occurring amino acids, peptides, nucleotides, and B vitamins, providing both nutritional and strong umami-enhancing properties.
It is widely applied in seasoning systems and savory food formulations as a natural flavor enhancer.
Product Characteristics
- Natural umami-enhancing yeast ingredient
- Rich in peptides and amino acids
- Contains nucleotide precursors (IMP/GMP)
- Strong flavor enhancement capability
- Good solubility in seasoning systems
- Stable under high-temperature processing
Functional Benefits in Food Applications
-
Umami Flavor Enhancement
Strengthens savory taste in soups, sauces, and seasoning blends.
-
Flavor Complexity Improvement
Adds depth and richness to processed food flavor systems.
-
MSG Reduction Support
Can partially reduce reliance on artificial flavor enhancers.
-
Taste Masking Function
Helps mask off-notes in plant-based formulations.
Product Details
Highlight:
Seasonings non active dry yeast
,non active dry yeast Ingredient
,Umami Enhancing non active yeast
Shelf Life:
24 Months
Storage Condition:
Cool, Dry Place, Away From Direct Sunlight And Moisture
Total Plate Count:
≤ 10,000 CFU/g
Yeast & Mold:
≤ 100 CFU/g
Coliforms:
≤ 30 MPN/g
Pathogens:
Salmonella: Negative /25g
Irradiation:
Not Irradiated
Additives:
None / No Artificial Additives
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