Yeast extract is a processed product consisting of soluble components of yeast cells. Yeast extract is widely used in food flavoring, e.g. in soups, sauces and ready meals, as a vitamin supplement, additive and nutritive ingredient.
Yeast cream preparation. Yeast extract is prepared by extracting the cell contents from baker’s or brewer’s yeast. The yeast is cultivated progressively larger vessels until it reaches the capacity of the production fermentators. Sugar molasses and air are added during the cultivation in order to nourish the yeast. After the fermentation, the residual sugar is removed and the yeast and washed and concentrated, and yeast cream is received.
Autolysis. In the process of autolysis the cells will consume themselves by using enzymes from the same cells. The enzymes are freed within the yeast to break down the proteins.
Insolubles separation. After the autolysis the insoluble part such as yeast cells, is separated from the water-soluble components by filtration. The water-soluble part constitutes the yeast extract.
Yeast concentration and pasteurization. Water needs to be removed from the solution to achieve a desired yeast extract concentration. The final concentration must be measured continuously to ensure a high-quality product and optimal operation of the downstream equipment. The yeast extract is then dried to a fine powder or granulated particles by spray drying.
Download the application note to learn the details on how Vaisala K-PATENTS® Sanitary Refractometer is used to continuously monitor different stages of the yeast extraction process:
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