
Nutritional yeast
Nutritional yeast
Nutritional yeast is used for making sauces, seasonings in vegan and vegetarian cuisine. Taste of nutritinal yeats can be described as nutty, cheese or salty.
Main properties and advantages:
Formulation: powder, flakes
100% pure Do not contain GMO, soya, gluten, and products of animal origin.
Parameter | UM | Result | DRY INACTIVATED BAKER’S YEAST | ||
Moisture maximum | % | 3…5 | Strain: Saccharomyces cerevisiae | ||
Vitamin В1 minimum | mg/kg | 15,1 | Production method: spray drying | ||
Crude protein minimum EXTRA | % | Min.50 | Condition: consistent fine powder | ||
Crude protein minimum STANDART | % | Min.46 | Colour: from light-beige to light-brown with greyish tint | ||
Fat | % | 2,5 | Packing: | Bags / 25kg | |
Nitrogen | g/kg | 26 | Big bags / 1000kg | ||
Ash dry maximum | % | 4,5 | |||
Lead | mg/kg | <0,1 | AMINO ACIDS | ||
Arsenic | mg/kg | <0,1 | |||
Cadmium | mg/kg | 0,02 | Name | UM | Result |
Mercuric | mg/kg | <0,01 | Lysine | % | 3,34 |
QMA&OAMO, CFU/g max | 1×104 | less 1,5×102 | Methionine | % | 0,66 |
CGB | in 0,1g | not found | Threonine | % | 2,14 |
Yeast | cfu/g | not found | Valine | % | 2,48 |
Mold | cfu/g | <10,0 | Isoleucine | % | 2,10 |
Pathogenic, incl. salmonella | in 25g | not found | Leucine | % | 3,03 |
E.coli | in 1,0g | not found | Phenylalanine | % | 1,92 |
Ca | g/kg | 3,2 | Histidine | % | 0,85 |
Na | mg/kg | 232 | Arginine | % | 2,27 |
P | g/kg | 11,50 | Tyrosine | % | 1,56 |
K | g/kg | 17,00 | Serine | % | 2,09 |
Fe | mg/kg | 69,70 | Alanine | % | 2,91 |
Cu | mg/kg | 1,48 | Glycine | % | 2,04 |
Mg | mg/kg | 1,94 | Aspartic | % | 4,97 |
Mn | mg/kg | 4,68 | Proline | % | 1,81 |
Zn | mg/kg | 64,00 | |||
Se | mg/kg | 0,15 | |||
F | mg/kg | 10,90 | |||
Shelf life:
24 months from the date of production |
The presence of urea is prohibited (not allowed).
GMO- Free