| CAS No.: | 8013-01-2 |
|---|---|
| Resource: | Natural |
| Name1: | CAS8013-01-2 |
| Key Name: | Yeast Extract CAS8013-01-2 |
| Keywords: | Yeast Extract CAS 8013-01-2 |
| Key Wordss: | Yeast Extract CAS 8013-01-2 |
| Samples: |
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The details of Natural Yeast Extract Food Additive Food Ingredient CAS 8013-01-2
| Product Name: | Yeast extract |
| Synonyms: | Dried yeast;Bread yeast;Einecs 232-387-9;Yeast Extract,Select Yeast Extract;Yeast extract ;Yeast extract SERVABACTER(R) powder;Select Yeast Extract, EZMix? powder;Select Yeast Extract Vetec(TM) reagent grade, powder, suitable for cell culture |
| CAS: | 8013-01-2 |
| MF: | n.a. |
| MW: | 0 |
| EINECS: | 232-387-9 |
Certificaiton of Natural Yeast Extract Food Additive Food Ingredient CAS 8013-01-2
| density | 0.5 g/cm3 (20ºC) |
| storage temp. | room temp |
| solubility | H2O: 2%, turbid, yellow |
| form | powder |
| color | slightly brown |
| PH | 6.5-7.5 (25ºC, 2% in H2O) |
| PH Range | 6.5 - 7.5 (10% solution) |
| Odor | Characteristic odour |
| Odor Type | yeasty |
| Water Solubility | Soluble in cold water. |
| Sensitive | Moisture Sensitive & Hygroscopic |
| EPA Substance Registry System | Yeast, ext. (8013-01-2) |
Application of Natural Yeast Extract Food Additive Food Ingredient CAS 8013-01-2
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%.
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