ABSTRACT
The history of the use of hydrolyzed proteinaceous materials for food flavoring is hundreds of years old. The original process is said to have arisen in China. Later it spread to other countries in the Far East and by the Chinese and Japanese influence in Europe and North America. The Bovril Food Ingredients Company has a process for the production of different yeast autolysates under the trade name Yeatex as reported by Tuley. Brewer’s yeast is used as raw material. The yeast is mixed with water and following the removal of carbon dioxide passes into one of either 4000 gallon autolyzers. Use of yeast extract in sausage manufacture is reported by Slyusarenko et al. It was stated, based on experiments, that yeast extract may replace part of the meat in sausage-type smoked meat products. The nutritional properties of autolysates are acceptable both from the point of view of biological value and organoleptic properties.
