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Send EmailYeast Extract, Baker Yeast Extract, Autolyzed Yeast Extract, 8013-01-2
YEAST EXTRACT
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Yeast Extract |
| Chemical Name | Yeast Extract |
| Synonyms (Turkish) | Maya Ekstraktı, Maya Özü, Fırın Mayası Özü |
| Synonyms (English) | Yeast Extract, Baker's Yeast Extract, Autolyzed Yeast Extract |
| CAS Number | 8013-01-2 |
| Appearance | Light to dark brown paste or powder |
| Odor | Characteristic yeast, meaty |
| Taste | Umami, bouillon-like, savory |
CHEMICAL STRUCTURE
Yeast Extract
Yeast Cell → Autolysis → Cell Walls (Separated) → Liquid Extract → Concentrated → Paste/Powder
General Structure: Complex mixture of proteins, peptides, free amino acids, nucleotides, carbohydrates, vitamins (especially B group), minerals, and natural glutamate; Glutamic acid provides umami taste; Natural glutamate content ~5%.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Yeast Extract |
| Chemical Name | Yeast Extract |
| Synonyms (Turkish) | Maya Ekstraktı, Maya Özü, Fırın Mayası Özü |
| Synonyms (English) | Yeast Extract, Baker's Yeast Extract, Autolyzed Yeast Extract |
| CAS Number | 8013-01-2 |
| Chemical Class | Natural food ingredient; Fermented product; Flavor enhancer |
| Source | Baker's yeast (Saccharomyces cerevisiae), brewer's yeast |
| Physical State (20°C) | Paste or powder |
| Odor | Characteristic yeast, meaty, umami |
| Color | Light to dark brown |
| Taste | Umami, bouillon-like, savory |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | Light to dark brown paste or powder | Visual |
| Odor | Characteristic yeast, meaty | Olfactometric |
| pH (10% Solution) | 5.0 – 6.5 (slightly acidic) | pH Meter |
| Protein Content | ~40 – 60% | Kjeldahl |
| Amino Acids | Contains all essential amino acids | HPLC |
| Glutamate Content | ~5% (natural) | HPLC |
| Carbohydrates | ~15 – 25% | – |
| Nucleotides | ~2 – 5% | – |
| B-Vitamin Complex | Rich (B1, B2, B3, B5, B6, B9) | HPLC |
| Minerals | K, Na, Ca, Mg, Fe, Zn, P | AAS / ICP |
| Moisture Content (Powder) | ≤ 8 – 10% | Gravimetric (105°C) |
| Ash Content | ~8 – 15% | Gravimetric (800°C) |
| Salt (NaCl) | Variable (grade dependent) | Titrimetric |
| Solubility in Water | Fully soluble | General Method |
| Solubility in Ethanol | Partially soluble | General Method |
| Gluten Content | Gluten-free | – |
SECTION 3: PRODUCTION PROCESS (AUTOLYSIS METHOD)
| Step | Process | Description |
|---|---|---|
| 1 | Yeast Cell Preparation | Fresh yeast (Saccharomyces cerevisiae) is used; Obtained from bread, beer, or wine production |
| 2 | Heating | Yeast cells are heated to activate enzymes; Cell walls are weakened |
| 3 | Autolysis (Self-Digestion) | Yeast's own enzymes break down cellular components; Proteins degrade to amino acids; Nucleic acids degrade to nucleotides |
| 4 | Cell Wall Separation | Cell walls are removed by centrifugation or filtration; Rich liquid extract remains |
| 5 | Concentration | Liquid extract is evaporated to concentrate; Achieves paste consistency |
| 6 | Drying (Powder Form) | Concentrated paste is spray-dried to powder form |
| 7 | Standardization and Packaging | Product is standardized and packaged |
SECTION 4: COMPOSITION AND CONTENT
| Component | Content (%) | Description |
|---|---|---|
| Protein | ~40 – 60 | High quality protein; Contains all essential amino acids |
| Free Amino Acids | ~15 – 25 | Glutamic acid, lysine, threonine, etc. |
| Glutamic Acid | ~5 | Natural glutamate; Provides umami taste |
| Carbohydrates | ~15 – 25 | Glucan, mannan, trehalose |
| Nucleotides | ~2 – 5 | Inosine monophosphate (IMP), guanosine monophosphate (GMP); Enhances umami effect |
| B Vitamins | Rich | B1, B2, B3, B5, B6, B9 (folate) |
| Minerals | ~8 – 15 | Potassium, sodium, calcium, magnesium, iron, zinc, phosphorus |
| Fiber | ~5 – 10 | Beta-glucan, mannan |
| Moisture | ≤8 – 10 | – |
| Ash | ~8 – 15 | – |
SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Flavor Enhancer (Umami) | Provides umami (meaty) taste through free glutamic acid; Nucleotides (IMP, GMP) have synergistic effect with glutamate; Offers complex flavor profile different from MSG |
| Salt Reduction | Reduces salt usage due to intense flavor; Advantage in low-salt diets; Salt content can be reduced by 30-50% |
| Protein Quality | Contains all essential amino acids; Comparable to egg and milk protein according to FAO; High biological value |
| Vitamin and Mineral Source | Rich in B-group vitamins (except B12); High mineral content (potassium, phosphorus, magnesium) |
| Dietary Fiber | Contains beta-glucan and mannan; Supports gut health |
| Natural Flavoring | Natural alternative to synthetic flavor enhancers; Suitable for "clean label" products |
| Nutrient Source (Microbiology) | Used as nutrient source in microbiological media; Supports bacterial and yeast cultures |
| Emulsifier / Stabilizer | Functions as stabilizer in some food systems |
| Color and Texture Provider | Provides natural color to dark products; Improves texture in meat products |
SECTION 6: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use |
|---|---|---|
| Food Industry | Flavor enhancer, umami provider | Soups, sauces, bouillons, broths; Ready meals, instant soups; Savory snacks (chips, crackers); Instant sauces, salad dressings |
| Meat Products | Flavor enhancer, texture improver | Sausages, salami, bacon; Meatballs, patties; Canned meats |
| Vegan & Vegetarian Products | Meat alternative flavor | Veggie burgers; Vegan sauces and soups; Plant-based products |
| Snacks | Flavor enhancer | Chips, crackers, savory biscuits; Nut butters, peanut butter |
| Dairy Products | Flavor improver | Cheese (processed cheese, cream cheese); Dairy drinks |
| Microbiology | Nutrient source | Microbiological culture media; Bacterial and yeast cultures; Biotechnology applications |
| Animal Feed | Flavor enhancer, nutritional supplement | Pet foods; Fish feeds; Livestock feeds |
| Sauces & Bouillons | Flavor enhancer | Meat bouillons, vegetable bouillons; Instant sauce mixes |
| Seafood Products | Flavor improver | Fish pastes, canned fish; Seafood sauces |
| Flavors & Spice Blends | Flavor base | Spice blends; Flavor compounds |
SECTION 7: YEAST EXTRACT VS MSG COMPARISON
| Property | Yeast Extract | MSG (Monosodium Glutamate) |
|---|---|---|
| Source | Natural yeast | Synthetic (fermentation) |
| Glutamate Form | Natural, bound glutamate | Free glutamate |
| Glutamate Content | ~5% | ~78% |
| Flavor Profile | Complex, meaty, umami | Single, intense umami |
| Additional Components | Protein, vitamins, minerals, nucleotides | None |
| "Clean Label" | Yes | No |
| Salt Reduction | Yes | Partially |
| Allergen Risk | Low | Low |
| Natural | Yes | Generally not "natural" |
| Umami Synergy | Glutamate + Nucleotides (synergy) | Glutamate alone |
| Flavor Depth | High | Medium |
SECTION 8: SAMPLE FORMULATIONS
Vegan Vegetable Bouillon (1 L):
| Component | Amount |
|---|---|
| Water | 1 L |
| Yeast Extract (Powder) | 5 – 10 g |
| Vegetable Powder | 10 – 20 g |
| Salt | 5 – 10 g |
| Spices | To taste |
Soup Base (1 L):
| Component | Amount |
|---|---|
| Water | 1 L |
| Yeast Extract (Paste) | 10 – 20 g |
| Onion Powder | 5 – 10 g |
| Garlic Powder | 2 – 5 g |
| Salt | 5 – 8 g |
Vegan Sauce (100 g):
| Component | Amount |
|---|---|
| Yeast Extract (Powder) | 5 – 10 g |
| Water | 30 – 40 g |
| Vegetable Oil | 20 – 30 g |
| Spices | To taste |
| Thickener | 2 – 5 g |
SECTION 9: USAGE INSTRUCTIONS
General Dosing Guide:
| Application | Dosage (%) | Form |
|---|---|---|
| Soups | 0.2 – 1.0% | Powder or Paste |
| Sauces | 0.5 – 2.0% | Powder or Paste |
| Bouillons | 2 – 5% | Powder or Paste |
| Meat Products | 0.5 – 1.5% | Powder |
| Snacks | 0.5 – 2.0% | Powder |
| Vegan Products | 0.5 – 2.0% | Powder or Paste |
| Microbiological Media | 0.5 – 1.0% | Powder |
Instructions:
-
Powder Form: Can be added directly to dry mixes; Easily dissolves in hot liquids.
-
Paste Form: Dilute with hot water or liquid before use; Requires mixing for homogeneous distribution.
-
Temperature: Stable at high temperatures; Maintains flavor during cooking and pasteurization.
-
pH: Slightly acidic pH 5-6.5; Can also be used in acidic foods.
SECTION 10: QUALITY SPECIFICATIONS
| Parameter | Food Grade | Standard |
|---|---|---|
| Appearance | Light to dark brown paste/powder | Visual |
| Protein Content | ≥ 40% | Kjeldahl |
| Glutamate Content | ~5% | HPLC |
| pH (10% Solution) | 5.0 – 6.5 | pH Meter |
| Moisture Content (Powder) | ≤ 10% | Gravimetric |
| Ash Content | ≤ 15% | Gravimetric |
| Salt (NaCl) | Variable | Titrimetric |
| Heavy Metals | ≤ 10 ppm | AAS / ICP |
| Arsenic (As) | ≤ 3 ppm | AAS / ICP |
| Lead (Pb) | ≤ 5 ppm | AAS / ICP |
| Microbiological | Complies with FDA/FAO standards | Microbiological |
SECTION 11: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Skin Irritation | Non-irritating |
| Eye Irritation | Mild irritation (powder) |
| Chronic Toxicity | Non-toxic; FDA GRAS status |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Allergenicity | No known allergenic effects |
| Glutamate Sensitivity | Contains natural glutamate; Caution for those with MSG sensitivity |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS; FAO/WHO approved; Contains natural glutamate; Not a common allergen; Gluten-free |
SECTION 12: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 14: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms occur, seek medical attention. |
SECTION 15: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material. Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, nitrogen oxides (NOx). |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 16: STORAGE AND SHELF LIFE
| Parameter | Powder Form | Paste Form |
|---|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; Protect from moisture and direct sunlight | Store in a cool, dry, well-ventilated area; Protect from moisture; Store at 5-25°C |
| Container Requirements | Tightly closed, moisture-proof containers | Tightly closed, moisture-proof containers |
| Materials to Protect From | Moisture, high humidity, strong oxidizing agents | Moisture, high humidity, strong oxidizing agents |
| Shelf Life | 24 – 36 months | 12 – 24 months |
| Stability Note | Hygroscopic – absorbs moisture | Susceptible to degradation |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Opened packages must be resealed immediately | Refrigeration recommended for long-term storage |
SECTION 17: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Multi-layer Paper Bag (Powder) | 10 kg, 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag (Powder) | 5 kg, 10 kg, 25 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum (Powder) | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum (Paste) | 20 kg, 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| Plastic Pail (Paste) | 1 kg, 5 kg | HDPE (moisture-proof) |
| FIBC / Big Bag (Powder) | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
SECTION 18: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture. |
SECTION 19: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as food ingredient; Natural flavor enhancer; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe) – 21 CFR 182.20; Natural flavor enhancer |
| Turkey | Food ingredient; Subject to KKDIK regulation |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| FAO/WHO | Approved |
SECTION 20: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Maya Ekstraktı, Maya Özü, Fırın Mayası Özü |
| English Names | Yeast Extract, Baker's Yeast Extract, Autolyzed Yeast Extract, Yeast Autolysate |
| CAS Number | 8013-01-2 |
| HS Code | 2102.20 |
| Synonyms | Yeast Autolysate, Yeast Extract Powder, Yeast Extract Paste |
SECTION 21: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Yeast Extract |
| CAS Number | 8013-01-2 |
| Appearance | Light to dark brown paste or powder |
| Odor | Characteristic yeast, meaty |
| Taste | Umami, bouillon-like |
| Protein Content | ~40 – 60% |
| Glutamate Content | ~5% |
| Primary Function | Flavor enhancer, umami provider |
| Main Application Areas | Food (soups, sauces, bouillons, meat products, snacks), microbiology, animal feed |
| Shelf Life (Powder) | 24 – 36 months |
| Shelf Life (Paste) | 12 – 24 months |
| GHS Signal Word | NONE (not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | Natural; Vegan; Gluten-free; Low allergen risk; Umami provider; "Clean label" suitable |
SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Contains natural glutamate (~5%) – should not be confused with MSG; MSG is pure glutamate, yeast extract is a complex natural ingredient.
-
Hygroscopic (powder form) – absorbs moisture; Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
Paste form – susceptible to degradation; Store in a cool place; Refrigeration recommended for long-term storage.
-
No known allergenic effects – but those with glutamate sensitivity should use with caution.
-
Gluten-free – suitable for celiac patients.
-
Vegan and vegetarian friendly – contains no animal products.
-
"Clean label" – can be labeled as a natural and familiar ingredient.
BEST PRACTICE RECOMMENDATIONS:
Food Products (Flavor Enhancer): Use to provide umami taste in soups, sauces, bouillons, and meat products; Dosage 0.2-2.0%; Provides bouillon-like flavor profile; Reduces salt usage by 30-50%.
Vegan & Vegetarian Products: Use as flavoring in meat substitute products; Veggie burgers, sauces, and soups; Natural and clean label flavor enhancer.
Snacks: Use as flavor enhancer in chips, crackers, and savory biscuits; Dosage 0.5-2.0%; Can be applied as coating.
Salt Reduction: Use as natural flavor enhancer to reduce salt content; Advantage in low-salt diets; Compensates for flavor loss.
Microbiology: Use as nutrient source in microbiological media; Supports bacterial and yeast cultures; Dosage 0.5-1.0%.
Animal Feed: Use as flavor enhancer and nutritional supplement in pet foods and fish feeds.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for paste handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage (Powder): Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, rain, and sunlight; Opened packages should be resealed immediately; Shelf life: 24-36 months under proper conditions.
Storage (Paste): Store in tightly closed, moisture-proof containers; Store in a cool place (5-25°C); Refrigeration recommended for long-term storage; Shelf life: 12-24 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.
SPECIAL NOTE ON YEAST EXTRACT VS MSG:
Yeast extract and MSG should not be confused:
-
Yeast Extract: Natural food ingredient; Obtained by autolysis of yeast cells; Complex flavor profile (protein, vitamins, minerals, nucleotides); Contains natural glutamate (~5%); "Clean label" suitable.
-
MSG: Synthetically produced; Pure free glutamate (~78%); Single flavor profile (umami only); Not "clean label" suitable.
-
Umami Synergy: Nucleotides (IMP, GMP) in yeast extract have synergistic effect with glutamate; Higher flavor depth.
-
Salt Reduction: Yeast extract is more effective in salt reduction; Complex flavor profile masks salt deficiency.
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
