Angel YE Umami Library is a series of yeast extract (YE) products developed by Angel Yeast Company based on over 30 years of expertise in biological fermentation technology, aiming to provide professional umami solutions for the food industry.

Umami, as one of the five basic tastes, has long been a sought-after culinary experience for humans. From ancient bone broth simmering to modern seasoning enhancements, the pursuit of umami has never ceased. It was not until the early 20th century that scientists discovered umami substances such as sodium glutamate, inosinate, and guanylate from kelp, fish, and yeast, respectively, that umami was scientifically defined and widely applied in food. Bakery China showcases a diverse range of exhibits, with a comprehensive selection of condiments available.

Today, with the rise of healthy eating trends, consumer demand for umami has evolved beyond intense flavor stimulation to include low-salt and low-sodium health considerations. Leveraging its technological advantages in biological fermentation, Angel Yeast has conducted in-depth research on umami substances such as amino acids, nucleotides, and flavor peptides in yeast, developing YE products with distinctive umami profiles like "direct umami," "full-mouth umami," "rich umami," and "lingering umami," forming a unique YE Umami Library that offers natural, healthy, and flavor-rich umami solutions for the food industry.

The sources of umami are diverse, with common umami substances including amino acids (e.g., glutamate), nucleotides (e.g., inosinate), flavor peptides, and organic acids (e.g., succinic acid). These substances are widely found in natural ingredients such as kelp, mushrooms, meat, fish, and yeast, imparting rich umami layers to food through synergistic effects. However, traditional umami seasonings often rely on single amino acid or nucleotide combinations, which, while delivering quick umami, fall short in terms of flavor persistence, complexity, and richness. The Angel YE Umami Library addresses this challenge by scientifically blending multiple umami substances in yeast extract. YE (yeast extract) is a natural essence extracted from yeast through bio-enzymatic technology, rich in amino acids, nucleotides, and flavor peptides, capable of mimicking the sweetness of seafood, the richness of broth, and the deliciousness of chicken soup, providing a natural and complex umami experience for food.

The core of the Angel YE Umami Library lies in its unique umami module design. These modules are categorized into four types based on the flavor characteristics of umami substances: "direct umami," "full-mouth umami," "rich umami," and "lingering umami." "Direct umami" is known for its intense umami impact, quickly stimulating taste buds and suitable for foods requiring instant flavor enhancement; "full-mouth umami" focuses on the fullness and layering of umami, offering a richer taste experience; "rich umami" stands out for its robust flavor and long-lasting aftertaste, particularly ideal for enhancing meat-based foods; "lingering umami" is characterized by its persistent sweetness, delivering continuous umami stimulation. Additionally, Angel Yeast has developed specialty umami products such as chicken soup umami and multi-dimensional umami based on these modules, further expanding the application scenarios of the YE Umami Library.

Within the YE Umami Library, flavor peptides represent a significant innovation. Flavor peptides refer to short-chain peptides with a molecular weight of less than 2000 daltons, which not only directly impart umami but also synergize with umami substances like sodium glutamate and I+G to enhance umami while improving flavor fullness. Angel Yeast's rich umami YE, a product rich in small-molecule flavor peptides, not only significantly enhances the natural richness of meat broth but also offers salt-reduction benefits, helping food companies maintain flavor while reducing salt content by 20%. Moreover, flavor peptides can mask undesirable flavors such as bitterness, further improving the overall taste of products.

The Angel YE Umami Library boasts a diverse range of products, covering everything from basic umami to specialty flavors. Basic umami YE, rich in natural umami substances, is an ideal base ingredient for food seasoning; enhanced umami YE, with high levels of glutamate and nucleotides, provides natural solutions for clean-label products with direct and lingering umami; rich umami YE, abundant in flavor peptides, is a preferred ingredient for salt-reduced products; peptide-based umami products combine yeast-derived small-molecule peptides with other umami ingredients to achieve high-intensity flavor enhancement and deodorization; meat-flavored products, enriched with chicken and other flavoring substances, deliver authentic and natural meaty flavors. These products are widely used in condiments, snacks, instant foods, and more, becoming a significant driver of flavor innovation in the food industry.

In summary, the Angel YE Umami Library provides natural, healthy, and flavor-rich umami solutions for the food industry through scientific research and innovative technology. It not only meets consumer demand for umami but also aligns with the low-salt, low-sodium healthy eating trend, helping food companies maintain or even enhance flavor while reducing salt content. As consumer expectations for food flavor and health continue to rise, the Angel YE Umami Library will continue to leverage its technological strengths to bring more innovation and possibilities to the food industry.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific‘s leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.

The 27th Bakery China would be held on May 19-22, 2025 at National Exhibition and Convention Center (NECC), Shanghai, covering 330,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.

Source：FoodTalks