효모 추출물 is produced by breaking down the cell walls of Saccharomyces cerevisiae yeast through autolysis or enzymatic hydrolysis, releasing the soluble contents including amino acids, peptides, nucleotides, and B vitamins. It delivers a complex, naturally rich umami and savory flavor that is widely used as a clean-label alternative to MSG and other flavor enhancers.
효모 추출물 is available in paste and powder forms to suit different manufacturing processes and is highly versatile across savory food applications. It contributes not only flavor enhancement but also body, mouthfeel, and depth to finished products. As a natural ingredient, it meets growing consumer demand for recognizable, minimally processed label declarations.