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ODM Inactive Nutrition Yeast Flakes Protein Ingredient For Functional Food
Product Summary
Inactive Nutrition Yeast is a natural protein ingredient with 45%-55% protein content, rich in vitamins and amino acids. Non-GMO, no additives, and non-irradiated, it supports nutritional supplementation and clean-label functional foods.
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 Nutritional Protein Ingredient for Functional Food and Health Applications
Inactive Nutrition Yeast is a fermentation-derived non-active yeast ingredient containing natural protein, peptides, amino acids, B-group vitamins, nucleotides, and trace minerals. It is fully inactivated and does not have fermentation capability.
It is widely used in nutritional food systems and health-oriented formulations.
Product Characteristics
- High natural protein content
- Rich in vitamins and amino acids
- Yeast-derived micronutrient source
- Non-fermentative functional ingredient
- Suitable for nutritional formulations
- Stable and easy to process
Functional Benefits in Food Applications
1. Nutritional Supplementation
Provides protein and micronutrient support in dietary systems.
2. Functional Food Application
Suitable for meal replacement and fortified nutrition products.
3. Balanced Nutrition Support
Helps improve overall nutritional profile of formulations.
4. Clean-Label Positioning
Natural fermentation-derived ingredient suitable for health products.
Product Details
Highlight:
ODM Inactive Nutritional Yeast
,Inactive Nutritional Yeast Protein
,ODM inactive yeast flakes
GMO Status:
Non-GMO (available Upon Request Confirmation)
Irradiation:
Not Irradiated
Additives:
None / No Artificial Additives
Total Plate Count:
≤ 10,000 CFU/g
Yeast & Mold:
≤ 100 CFU/g
Coliforms:
≤ 30 MPN/g
Moisture:
≤ 6.0%
Protein Content:
45%–55%
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