Compared to MSG, Yeast Extract is free from E numbers and features natural, nutritional, and healthy properties which can boost the nutritional contents of foods.
In the process of brining and curing olives, seasoning the olives is key to the overall taste profile of the end products. Common ingredients include salt, monosodium glutamate, acidity regulators, spicery, sugar, seafood extracts, and vegetable extracts, forming multiple flavor characteristics.
MSG, a highly concentrated, synthetic, and processed form of glutamic acid, is a food additive containing the E-number E62. Monosodium glutamate, which can enhance the umami flavor of prickled olives to a certain degree though, is considered as one of the label-unfriendly substances by customers, according to purchase surveys. Therefore, if there is any better substitute, the products can be looked upon more favorably by customers.
Especially in July 2017, the latest assessment report issued by European Food Safety Authority (EFSA) specified the safe intake of glutamates (sodium glutamate, potassium glutamate, calcium glutamate, and magnesium glutamate) to be 30mg per kilo bodyweight, i. e. lower than 1.8g for a 60kg adult per day. Accordingly, developing pickled olive products with "no added MSG" is probably the mainstream trend in the future.
Yeast Extract - An ideal substitute for monosodium glutamate
Yeast Extract(YE), a natural source of Xianness/umami taste, is considered to be an ideal substitute for MSG. Yeast extract contains a large number of umami substances (such as amino acids, peptides, nucleotides, etc), which can boost Xianness/Umami taste, lingering taste, and mouthfulness in foods. Adding Yeast Extract in pickles can effectively weaken the salty tastes, provide delectable flavor, and a more well-balanced mouthfeel. The rich peptide substances contained in Yeast Extract can significantly remove the fermentation-caused odor, bitter taste, and some unfavorable flavors.
Compared to MSG, yeast extract is free from E numbers and features natural, nutritional, and healthy properties which can boost the nutritional contents of foods.
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