Yeast Extract for Food Seasoning: Chaitanya is a leading manufacturer of yeast extract powder for seasoning in central India. Yeast extract is derived from fresh and natural yeast. By using the modern bio technology, we will biodegrade the protein and nucleic acid inside the yeast cells into the highly nutritious natural flavoring ingredients. Yeast Extract is rich in various amino acids, polypeptide, flavor nucleotides, B-Complex vitamins which enhance the delicacy of food. It is a natural, nutritional and good-for-healthy flavor enhancer for its strong Umami taste. Yeast extract is natural protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder. It is yellow to light brown colored hygroscopic powder. • Natural and healthy. • Enhance savory flavor. • Strong umami taste. • Natural substitute for salt & MSG. APPLICATIONS: ? Yeast extracts rich in natural nucleotides can be used in a wide range of food applications, in particular as Savory taste enhancers in soups, sauces, snacks and ready-to-eat meals. ? Yeast extracts in powder used in Sauce, composite flavoring, meats, frozen food, leisure food, essence and spices. ? Yeast extract is used in fresh sauce, Oyster oil, Chicken Bouillon, all kinds of sauce, fermented bean curd, food vinegar and family seasonings. ? Yeast Extract enhances the taste of meat food, such as the ham, the sausage, the meat stuffing and so on, and the bad smell of the meat can be covered. The yeast extract has the function of rectifying the flavor of and increase the savory of the meat. ? Convenience food: such as fast-food, instant noodle, composite flavoring, leisure food, frozen food, essence and spices leisure food, frozen food, pickles, biscuits and cakes, puffed food, dairy products, all kinds of seasonings and so on.
Herbal extracts Hdpe drums
Herbal extracts Hdpe drums
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs.
Saponins 10%-20%
Saponins 20%-75%
Saponins 20%-75%
2000-2250 IU/mg
1:125 Units/mg, 1:250 Units/mg, 2000U/gm, USP,EP
400 USP u/mg USP,EP
250 Billion CFU/g, USP, EP,JP
20 Billion CFU/g, USP, EP,JP
20 B CFU/GM
10:1 & 4:1
withanolides 2.5% -10% Total Withanolides 1.5%-2.5% by Gravimetric
Bacosides 20%-40% by HPLC
Boswellic acids 65%
Saponins 40%-50 %
