Bolly Biology
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Yeast/Fermented protein is mainly extracted from yeast cells, typically obtained by cultivating, disrupting the cell wall, and separating and purifying microorganisms such as Saccharomyces cerevisiae and Candida.
It is suitable for meat and surimi products, water and oil conserving gel high-quality meat products with high quality tender yield, and surimi elastic stability reduces cost and increases efficiency.
| ITEMS | SPECS | RESULTS | CONCLUSIONS |
|---|---|---|---|
| Color | With characteristic color of the product | Beige/Light Yellow | Compliant |
| Odor | With characteristic odor of the product, free from rancidity and off-odors | Slightly yeast characteristic odor | Compliant |
| State | Emulsions, particles, lumps, or powders | Solid powder | Compliant |
| Net weight | +(0.003-0.015kg) | 8.013 | Compliant |
| Moisture / (%) | ≤7.0 | 3.56 | Compliant |
| Protein (Dry Base) / % | ≥55.0 | 60.9 | Compliant |
| Total plate count CFU/g | n=5, c=2, m=10000, M=50000 | 2.4×100, 4.3×100, 2.2×100, 5.4×100, 3.6×100 | Compliant |
| Coliform CFU/g | n=5, c=2, m=10, M=100 | <10, <10, <10, <10, <10 | Compliant |
Product Name: Yeast Protein/Fermented Protein P60 (60% Protein)
★ In the Food Field
★ In Health Care & Fitness
Yeast protein belongs to microbial fermentation protein. It contains no cholesterol and is low in fat. After being hydrolyzed by thermophilic protease, the filtered protein peptide provides multiple health benefits.
