FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
YEAST EXTRACT
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a flavor contributor and flavor enhancer which is used to provide the same functions as monosodium glutamate. It is used as a partial substitute for meat extract and also functions with other flavor ingredients such as hydrolyzed vegetable proteins. It is used in soups. Typical usage levels range from 0.1 to 0.5%.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
A preparation of the water-soluble fraction of autolysed yeast, valuable both as a rich source of the B vitamins and for its strong savoury flavor. Yeast (commercially brewers' yeast) is allowed to autolyse, extracted with hot water and concentrated by evaporation. Commercial preparations are Marmite and Yeastrel.
