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Yeast Extract ranges of Basic YE - Angeoprime (KA66, KA02), Strong umami YE - Angeoboost (FIG01, KU016) and Rich peptide YE - Angeotide (KK02) work well to enhance the mouthfullness, Xian/Umami and lingering taste of bouillon while coordinating with MSG and other flavor-enhancing substances to round off overall tastes.

Featuring high-temp resistance, Angel Yeast Extract gives the fullness and broth flavor of bouillon effectively than ever without compromising the Xian/Umami taste even under high-temp cooking.

Get the Chicken broth, Beef soup, and Mushroom bouillon recipe here.

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