Umami is considered to be the fifth taste sense; the others being sour, salty, bitter and sweet. The flavour receptors responsible for recognizing the umami taste are sensitive to glutamate ions derived from the amino acid glutamic acid and also ribonucleotides which enhance the umami effect of glutamate. Glutamate helps to create a rich savory mouthfulness and depth of flavour typical of the effect produced by monosodium glutamate (MSG). According to the latest food trends MSG (E 621) is considered by consumers to be artificial and undesirable when added on its own to foodstuffs and the drive for ‘clean label’ products and the removal of E numbers from ingredient declarations is leading food manufacturers to seek alternative solutions without losing the rich enhancing effect of glutamate. That is why ExtraCell © AdTaste Yeast Extracts are ideal natural alternatives to MSG as well as powerful natural food additives that enhance the flavour and taste of food products.

ExtraCell © AdTaste Yeast Extracts are rich in natural glutamic acid and its salts. They intensify positive sensory experiences that determine satisfaction from food intake and create mouthfulness and a mild meaty aftertaste. The taste perception is divided into several stages with different components activated at each stage. The first impression of taste perception comes from natural glutamic acid and its salts developing a deep, mild and rich savoury flavour character. This is potentiated by the synergistic enhancement taking place between the naturally occurring glutamate and ribonucleotides present in yeast extracts. Low molecular weight peptides derived from the yeast protein also serve to increase the overall flavour enhancing effect producing a crescendo of harmonious tastes, extending the flavour and delivering full bodied impact with long-lasting flavour intensity.

ExtraCell © AdTaste Yeast Extract is produced from the cell wall breakdown of baker’s yeast. During this process, additional flavour notes arise as a result of the release of the ribonucleotides that naturally exist in the RNA of the yeast cell. The synergistic effect, achieved through the interaction of natural glutamic acid and ribonucleotides, helps to intensify the natural character of the product and significantly reduces or eliminates the need to add MSG or I + G to the end-product.

Thanks to the high concentration of umami flavour and their neutral aroma, ExtraCell © AdTaste Yeast Extracts are perfectly suited for chips, sauces, spices, dressings, soups and cold cuts of meat.