K-Patents has released a new application note on Yeast extract preparation process. Yeast extract is a taste-giving ingredient that is used in a variety of dishes, in particular, in soups, sauces and ready meals to round-off the taste. Yeast extract is also used as nutrient for bacterial culture media.
Yeast extract is prepared from baker's or brewer's yeast by extracting the cell contents. The production is normally carried out through the process of autolysis.
Before proceeding to packaging or spray drying the yeast extract must be concentrated and pasteurized. This is the step where in-line Quality Control becomes important for liquid forms packaging for which the concentration must be 50-65% dry matters, and for paste forms packaging 70-80% dry matters. The quality control is performed with the K-Patents Sanitary Refractometer PR-23-AC.
Ref. 2.17.00 Yeast Extract (pdf)