1. Flavor / Flavoring / Flavor Enhancer – Provides or enhances a particular taste or smell
2. Leavening / Raising Agent – Causes or forms gas bubbles in food
Single-celled organisms which are biological catalysts. They help to convert sugars into carbon dioxide and alcohol via a process called alcoholic fermentation. A similar process can be found in bread-making, which helps the bread dough to rise.
Autolysis is the process of self-digestion, where a cell is destroyed through the actions of its own enzymes. Yeast autolysates refer to the natural enzymes found in yeast cells which disintegrates the yeast cells’ cell wall. These enzymes then go on to break down other components such as protein into amino acids. This is sometimes used to add additional flavor to food.
Fun Facts :
-Vegemite/Marmite is made predominately from yeast extracts
-Yeast extracts are often used to create savory or umami flavors (one of the 5 basic tastes)
-Yeast extracts contain a lot of glutamates (a type of amino acid) and hence may be used as an alternative to MSG (monosodium glutamate)
1. US FDA Generally Recognized As Safe (GRAS)