Yeast extract

Base Information

• Chemical Name: Yeast extract
• CAS No.: 8013-01-2
• Molecular Formula: n.a.
• Molecular Weight: 0
• Hs Code.: 2106 90 92

Synonyms:Extract of yeast;Yeast, ext.;

Chemical Property of Yeast extract

Chemical Property:

• PSA: 0.00000
• Density: 0.5 g/cm3 (20℃)
• LogP: 0.00000
• Storage Temp.: 2-8°C
• Sensitive.: Moisture Sensitive & Hygroscopic
• Solubility.: H2O: 2%, turbid, yellow
• Water Solubility.: Soluble in cold water.

Purity/Quality:

99%HPLC ^*data from raw suppliers

Yeast extract granulated for microbiology ^*data from reagent suppliers

Safty Information:

• Pictogram(s): Xi
• Hazard Codes: Xi
• Statements: 36/37/38
• Safety Statements: 26-36

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Uses: Manufacturers claim yeast extract is able to revitalize the skin with moisture, fight dryness, and give the skin a radiant appearance. In addition, it is claimed that yeast extract has the ability to minimize the dryness and pain associated with sunburned and wind-chapped skin; restore the comfort of soft, elastic, and healthy skin; reduce facial lines; and improve dry skin. Its constituents include enzymes, vitamins, sugars, and mineral substances. Yeast Extract is a flavor contributor and flavor enhancer consisting of a combination of nucleic acids, peptides, polypeptides, amino acids, and other constituents. it is obtained from the yeast cells of saccharomyces cerevisiae, formed in the brewing of beer. it is used to provide the same functions as monosodium glutamate, although not to the same extent. it is used as a partial substitute for meat extract and also functions with other flavor ingredients such as hydrolyzed vegetable proteins. it is used in soups, gravies, spreads, dressings, and meat products. typical usage levels range from 0.1 to 0.5%. Microbial mediaYeast extract is used as food additive, flavor enhancer in processed foods of all kinds and as nutrient for bacterial culture media. It is used to create savoury flavors and umami taste sensations.

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