As the world population grows over few billions, nutrition became one of the major topics along with agricultural activities. Industrial food production has become a major solution to increasing population. At the beginning, the main idea was to carry the culinary flavors out of kitchen and implement them to industrial scale of productions. As the production scale productions has huge differences compared to kitchen, people still searches for the flavor, consistency, after taste and so on, which their senses has accustomed. Just to count few challenges to carry out industrial scale of production compared to moms’ hands: tons of raw material, application of physical and chemical processes. (like heating, cooling, blending) There are lots of possible ways of losing flavor in huge scale of industrial production. So we need to eat our meals without compromising the flavor we have used to. One of the solutions comes from biotechnology. Biotechnology term sounds like interference with nature, actually it’s a solution via vital technologies, using natural processes to end up with natural products. The solution is called yeast extract. Yeast has been on our side for centuries in producing delicious foods. Now they are on our side with their cell constituents. Yeast extracts can be applied in all types of food production, this also includes from beverages to wet sauces, bakery to ice cream. Only thing we have to do is to apply the appropriate yeast extract to the end product. There are endless possibilities in designing a flavor, using different type of yeast extracts. To share an example, dry powder of yeast extracts can be applied in ice cream production. So you have to take into consideration using no salt yeast extract, with high nucleotide content. To avoid savory flavors which yeast extracts naturally has, the logical way is to select a high GMP containing yeast extract product. The dosage is the key to overall flavor. These are few tips to find the accurate yeast extract to your industrial food production. Coming back to our main subject; we may explain the importance of base notes with an irrelevant example to make you imagine. Flavors are like music pieces, in music you have a rhythm, BASE sounds which forms a body for rhythm and chords to stand on. Above that you hear chords, and on top you have the melody accordance with the whole chord body. Human ear can hear the base first, than figures out minor, major or relevant chords. Without the base, notes hangs in the air, like unison melodies. That’s what happens when you consume a food product, without a base note in its flavor; the top notes like spices and volatile compounds hangs in the air, leaving just a flash of tastes. During cooking in the kitchen or producing food products in the production we have to keep in mind our base notes. And for industrial food production, to choose the appropriate yeast extract which fits to your flavor body. This would lead your product to touch the consumer senses. |