Yeast extract product claimed to replace MSG

By Anthony Fletcher

- Last updated on GMT

Related tags: Monosodium glutamate, Glutamic acid

DSM Food Specialties claims that its Maxarome Select product - a
natural high 5' nucleotide yeast extract - can effectively replace
monosodium glutamate (MSG) in crisps without any loss of flavour or
taste.

It says that using Maxarome Select at a level of 0.5 per cent can help manufacturers to completely remove MSG from their products.

When applied to cheese and onion crisps for example, sensory tests conducted by the company showed that Maxarome Select surpassed the taste enhancement properties of MSG, delivering a fuller flavour and increased sweetness as well as richer cheese and onion characteristics.

DSM is clearly hoping to use these claims to target manufacturers looking to create naturally great tasting crisps and snacks without MSG.

"As Maxarome Select is taste neutral, it can be used in a wide range of applications not previously served by yeast extracts to replace MSG, enhance overall taste and even help reduce salt content,"​ said Iwan Brandsma, product manager, Maxarome.

"Food labelling has become a significant issue for manufacturers as more and more consumers are choosing to avoid foods containing E-numbers - MSG for example. As awareness of health issues surrounding these additives increases, Maxarome Select provides the ideal alternative for manufacturers seeking to replace MSG and achieve dramatic flavour enhancement, so creating crisps and snacks that meet consumer demands for natural ingredients and indulgent taste profiles."

Maxarome Select is the latest addition to DSM Food Specialties' Maxarome range of yeast extracts for natural taste enhancement. A taste-neutral flavour enhancer, Maxarome Select can be used to improve taste and impact in an extensive range of end products.

This goes against the grain of what properties yeast extracts are expected to possess. Yeast is widely used in the food industry because of its taste contribution it can impart a meaty bouillon taste to a wide variety of products. This is derived from the yeast's amino acid and peptide complex.

However, new technology means that it is possible to develop speciality yeasts that are rich in glutamates and nucleotides. The synergistic effect of these two compounds makes it possible to use extracts exclusively to improve unami taste and enhance flavour.

"Maxarome Select is really a performance ingredient,"​ Brandsma told FoodNavigator earlier this year.

"It imparts unami and mouth feel. It can delivers taste improvement, balance flavour, mask off-notes and round off flavour."

The DSM group has annual sales of over 8 billion and employs some 22,000 people worldwide. The company is headquartered in the Netherlands, with locations in Europe, Asia and North America.

Related topics: Science, Cultures, enzymes, yeast

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