Xianness Yeast Extract, natural source of umami taste
By Kyle Sun
What is Xianness?
Xianness, or umami, means "deliciousness", is one of human's five basic senses of taste. From food R&D engineers' perspective, xianness can generally be classified as a narrow sense referring to the taste brought by substances with umami such as monosodium glutamate and a broad sense which means the luscious taste we feel from foods. The flavor mostly derives from protein. Excellent proteins including animals, plants, microorganisms and seafood are obtained through certain processes in a way to generate delicious amino acids and small molecules of delicious peptides with umami. Besides, the Xianness/umami taste can also be generated when humans' gustatory system perceives flavor nucleotides, organic acids, oil, etc.
History of Xiannesss
Since ancient times, the concept of "xianness" has been applied along with the development of human beings worldwide. The Chinese character of "xianness"("鲜"), composed of "fish" ("鱼") and "sheep" ("羊"), expresses the deliciousness brought by these two foods. There has been an explicit description of xianness in the Southern Song Dynasty, and in the Ming and Qing Dynasties, fresh soup and other products have been employed for flavoring, at the same time, flavor-enhancing products such as soy sauce and sauce also have appeared. What's more, umami ingredients such as European cheese, ham, beef extracts, tomato extracts from the Americas and miso from Japan have all worked as flavoring.
The most typical types of umami are sodium glutamate and Disodium 5'-ribonucleotide. Sodium glutamate was separated from kelp by a Japanese professor Ikeda Kikunae in 1907, and it was quickly added to various foods. Kodama Shitaro discovered IMP in bonito stick in 1913, and Kuninaka Myo found out GMP in yeast in 1960, which propelled the application of umami substances into a new era.
Composition of Xianness YE
Yeast is rich in protein and is a natural source of protein. Yeast extracts spring up as people start going after umami taste. Edible yeast is served as the main ingredient, and the protein in the yeast generates rich delicious amino acids and peptides through enzymolysis that enriching umami ingredients to a great extent. What's more, the RNA in yeast is further degraded in a way to produce higher content of flavor nucleotides. The combination of rich content of flavor nucleotides and delicious amino acids constitutes the "Xianness Yeast Extract".
The content of flavor nucleotides in Xianness Yeast Extract is over 3%, up to 22%, and delicious amino acids exceed 10%. That's why Xianness Yeast Extract has a profound and lasting sensation of umami, and can provide food with natural and long-lasting mouthfulness. It is also widely used in versatile food applications.
Application of Xianness YE
When Xianness Yeast Extract is added to food, it can:
● improve the overall taste profile of food for a profound and long-lasting sensation of umami taste
● reduce the consumption of MSG and I+G for a clean labeling positioning
● reduce the amount of salt content in food by more than 20% without compromising the taste
Replacement Application of MSG in the seasoning for Potato Chips (Read more here)