Industrial Dried Inactive Yeast Powder Nutrition Fermentation Derived Ingredient

Product Summary

Inactive Nutrition Yeast is a fermentation-derived functional ingredient with 45–55% protein, B vitamins, and nucleotides. It offers high stability under processing conditions, supports industrial formulation, and enhances nutritional balance in complex food systems.

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

Tags:

deactivated nutritional yeast

deactivated yeast flakes

yeast flakes inactive

Product Description

Inactive Nutrition Yeast – Functional Fermentation-Derived Ingredient for Industrial Food Formulation

Inactive Nutrition Yeast is a fermentation-derived non-viable yeast ingredient produced from Saccharomyces cerevisiae through controlled fermentation, inactivation, and drying processes. It contains naturally occurring proteins, peptides, amino acids, vitamins, and nucleotides, while being completely non-active and stable in industrial applications.

It is designed for use in complex food formulation systems requiring both nutritional contribution and functional processing stability.

Industrial Dried Inactive Yeast Powder Nutrition Fermentation Derived Ingredient 0

Product Characteristics

Fermentation-derived functional yeast ingredient
High protein and peptide content
Naturally present B vitamins and nucleotides
Stable under high-temperature and processing conditions
Compatible with multi-ingredient industrial systems
Good dispersibility and formulation flexibility

Functional Benefits in Food Applications

1. Industrial Formulation Support

Improves stability and nutritional balance in complex food systems.

2. Process Adaptability

Performs well under heating, drying, and extrusion conditions.

3. Nutritional System Integration

Provides consistent protein and micronutrient contribution.

4. Ingredient Functionality Optimization

Enhances overall system efficiency in food manufacturing.

Product Details

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