Advantages of Yeast Extracts in Sauce Production

Many people would NOT say “NO” to dipping fries into sauces or flavoring up their salads with salad dressings. All wet sauces gives extra joy to our taste sensors, which can be consumed by chips, snacks, crackers, fries, salads and other meals as well.

The common philosophy is to have oil, water with some salt, spices and herbs inside the sauces. What should not be missed is a base for these top note flavors to be supported by a base note flavor. These were used to be maintained by long time heat treatment on some vegetable. Just to give an example; Italian type of pizza sauce gets is delicious taste by the well matured tomatoes. It’s not only tomatoes that gives the base for basil and oregano (thyme), it’s the long time boiling of these tomatoes until it fragmentize its constituents. Since tomato contains glutamic acid and other amino acids, responsible for taste enhancing properties, these sauces are always makes us lick our fingers.

Nowadays biotechnology allows us to have the advantage of carrying this taste to our sauce products. Yeast extracts are the key to have a base and a flavor enhancing effect by yeasts constituents. With a very low dosage of yeast extracts (~1-2%) you can achieve delicious base for the rest of your sauce ingredients. For more umami taste profiles like soy sauce or oyster sauce the dosage can be slightly higher (~3-5%). You may think that yeast extracts might be suitable for those sauces related with umami flavor; so you better try is with mushroom or with parmesan cheese.

 By the heat stable flavor profile yeast extracts can be used in all types of production methods; even pasteurized or boiled, you will have the same flavor effects. Yeast extracts can be added to our sauce mixture by the spices. This is a general application rule for yeast extracts, since it’s the part of the taste it can be added by the same time when the spices are added to the recipe.

Another topic of healthy diet is to consume less salt. Salt has proven its guiltiness on some specific systemic diseases. Today most of the labels mentioning less sodium also aims less salt intake. Yeast extracts offers salt reduction in the sauce recipes. We don’t have to compromise from our delicious sauce experience with using less salt in our recipe.

To summarize the overall; yeast extracts is a suitable ingredient for all wet sauces. With their nutritional values, taste enhancing properties, savory profile. You may now consider revising your sauce recipe to have the advantage of the yeast extracts