ExtraCell® AS- AdTaste -17
ExtraCell® AS- AdTaste -17 Yeast Extract is produced from the cell wall breakdown of baker’s yeast. During this process, additional flavor notes arise as a result of the release of the ribonucleotides that naturally exist in the RNA of the yeast cell. The synergistic effect, achieved through the interaction of natural glutamic acid and ribonucleotides, helps to intensify the natural character of the product.
Properties
- Physical Form
- Paste
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Savory & Culinary
Product Families
- Flavor Enhancers
Other characteristics
- Brand
- ExtraCell
- End Uses
- Chips, Dressings, Sauces, Soups
- Functions
- Flavor Enhancer
- Ingredient Name
- Yeast Extract
- Labeling Claims
Allergen-free, Clean Label, Halal, Kosher, Non-GMO; Allergen-free; Clean Label; Halal; Kosher; Non-GMO
- Flavor
- Umami
- Markets
- Food & Nutrition
- Standards
Manufactured according to ISO 9001, ISO 22000, ISO 14001; HALAL, KOSHER certified
- Advantages
- Enhancement of meaty notes
- Taste balancing
- Highlighting of meaty flavor
- Сost reduction
- Savory flavor improvement
- Product recipe development
- Meaty taste booster
- Masking bitter flavors
- Solubility
- Water Soluble
- Ingredient
- Yeast Extract
- Availability
- Available in powder and paste form
- Technology
- Food Ingredients
- Flavor Family
- Taste Technology
- Specific Characteristics
ExtraCell® AS- AdTaste -17 is rich in natural glutamic acid and its salts. They intensify positive sensory experiences that determine satisfaction from food intake and create mouthfulness and a mild meaty aftertaste.; A natural source of glutamic acid; Clean label: no hidden synthetic additives; E-number free; 100% Water soluble; Non-GMO; Allergen free
- Food Ingredients Functions
- Flavor Enhancer
- Certifications and Compliance
- Halal
- ISO 14001
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Chips
- Dressings
- Sauces
- Soups
Technical data
Table 1 of 1
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Salt Content (NaCl) | 17 - 21 | % |
| Natural Nucleotide Content | 4 - 21 | % |
