Yeast extract

The process to make yeast extract was discovered in the 19th century by Justus von Liebig. Yeast extract consists of concentrations of yeast cells that are allowed to die and break up, so that the yeasts' endogenous digestive enzymes break their proteins down into simpler compounds (amino acids and peptides). Yeast extracts and fermented foods contain glutamic acid, an amino acid found in meat, cheese, fungi and vegetables, including mushrooms, broccoli, and tomatoes which adds an umami flavor. Skincare companies like Orved, Kiehl's, REN, and SkinCeuticals use yeast extract in their products. Yeast autolysates are used in AussieMite, Mightymite, Vegemite, Marmite, New Zealand Marmite, Promite, Cenovis, Vitam-R, and Maggi sauce. Bovril (Ireland and the United Kingdom) switched from beef extract to yeast extract for 2005 and most of 2006, but later switched back. The general method for making yeast extract for food products such as Vegemite and Marmite on a commercial scale is to add heat to a suspension of yeast. Yeast extract results from natural breakdown of yeast cells when they are heated. The natural enzymes found in the yeast cell disintegrates the cell wall so the extract dissolves out. Removing the cell walls concentrates the flavors and changes the texture. Yeast extract is used as a flavoring in foods. It is a common ingredient in American barbecue-flavored potato chips such as Lay's. Marmite (/ˈmɑːrmaɪt/ MAR-myte) is a British food spread produced by Unilever. Marmite is made from yeast extract, a by-product of beer brewing. Marmite has been produced since 1902.