Standard Yeast Extract

Model: YE711, YE 710, YE911, YE910 Flavor producing factors: Free amino acids, favorable peptides, and vitamin B. Main Functions： - Building flavor base: giving a meat note to the food in a neutral way, building flavor base to the food. - Salt suupplyment: paste product may have salt from0-15% and powder may have salt 0-40%. - Raw materials of reactional flavor: providing free amino acids and Vitamin which provide raw material for Maillard reaction.

Flavored Yeast Extract

Model: YE305, YE308, QL17F Flavor producing factors: Free amino acids, favorable peptides, vitamin B, and other food ingredient. Main Functions: Characteristic flavor: Flavored yeast extract produced through Maillard reaction can produce different types of flavor , like fermented soy flavor which are used in soy sauce and other sauces or flavors of Beef or Chicken.

High Ncleotide Yeast Extract

Model: YE911, YEIG12LS, YEIG1218LS Flavor producing factors: Free nucleotide, amino acids, favorable peptides, and vitamin B. Main Function: - Highly Umami: working with MSG to high Umami intensity, or replacing MSG in clean-label food. - Nature and long-lasting: Umami comes from High nucleotide YE is more natural than what comes from MSG and the Umami is more long- lasting than Standard YE and MSG. - Salt reduction: Reduction salt content from 20-30% in the origin receipt with a

Dense Yeast Extract

Model: YE988 Flavor producing factors: kokumi peptides, free nucleotide, amino acids, favorable peptides, and vitamin B. Main function: - Amplifies the natural taste of foods: Enhancing the Characteristic flavor of food, make it natural and rich; reducing the cost of raw materials; Enhancing the overall quality of foods. - Rounded and Long-lasting: kokumi yeast extract can give roundness and long-lasting to food. The long- lasting can last for 8-20 seconds or even longer. - Funct

Autolyzed Yeast

Ensenmi Autolyzed yeast powder (YE910) is a natural flavor ingredient produced through the autolysis of yeast cells. It contains amino acids, favorable peptides, nucleotide, vitamin B, and yeast cell wall components. Main benefits: - Flavor Enhancement in Seasonings - Yeast Cell Wall Components Help Improve Moisture Resistance - Helping Final Products Stay Less Sticky to the Touch - Suitable for a Wide Range of Seasoning Formulations - Supporting Clean Label and Natural Product D

Inactive Yeast Powder

Ensenmi Inactive Yeast Powder (YE928A) with protein content above 60%, minimal hydrolysis, and an intact yeast cell wall structure. Main benefits: - Effectively Increases Other Nitrogen - Minimal Hydrolysis, Better Suited to Structurally Stable Formulations - Helps Improve Heat Stability - Porous Yeast Cell Wall Structure Helps Improve Anti-caking Performance