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FOOD YEAST — SERIES 03
Yeast Hydrolysate
Peptides, body, flavor balance and nucleotide synergy.
Yeast hydrolysates retain more whole-cell hydrolysate components and emphasize peptide-led mouthfulness, flavor balance and savory depth. NucleoPeptide™ adds a nucleotide route for higher-impact applications.
Best suited for: Compound seasonings, plant-based systems, meat flavors, marinades, bouillon and premium savory blends
Products in this series (3)
PeptiBase™
H502
Base Peptide Yeast Hydrolysate
Peptide body and whole-cell hydrolysate character
Total nitrogen ≥6.1%; amino nitrogen ≥2.0%
Applications: Compound seasonings, meat flavors, marinades, nutrition foods
HydroFlavor™
HF402
Flavor-Balancing Yeast Hydrolysate
Flavor balance and off-note masking
Total nitrogen ≥5.0%
Applications: Off-note masking, plant-based systems, convenience foods
NucleoPeptide™
HN502
Nucleotide-Peptide Yeast Hydrolysate
Nucleotide umami combined with peptide mouthfulness
Total nitrogen ≥9.0%; nucleotides ≥10.0%
Applications: Bouillon, high-umami soups, meat seasonings, premium savory blends
Trade names communicate application positioning; guaranteed values are governed by the controlled TDS and batch COA.
Packaging and handling
Standard commercial format and storage conditions for the Yeast Hydrolysate series.
ITEM
STANDARD
Standard packaging
10 kg or 25 kg/bag
Shelf life
12 months
Storage
Store sealed in a cool, dry and well-ventilated place, away from moisture, direct sunlight and strong odours.
Documents
TDS, COA and specification are issued per product and batch.
Samples may be provided for suitable projects and application evaluation.
Request a quote — Yeast Hydrolysate
Technical documents
Sent to your inbox as PDF files:
• Feed yeast catalog 2026
• Feed yeast TDS pack 1.1
• Food yeast catalog 2026
• Company profile 2026
