CRM The closing tie between clients and Angel Yeast

Customer Relationship Management (CRM) is the information exchange channel between customers and enterprise. CRM shall help communication proceed without hindrance really during the cooperation; promote service efficiency for clients; and reduce mistakes or errors tremendously during the communication.

Angel CRM system build up in 2009 on the basic of SAP ERP system. This CRM actually is a platform combined following functions: placing orders, money returned, account checking, and communication. The customers shall experience a new service differ from traditional business methods. CRM shall meet the development of modern business.

1. Placing order on line, quicker & precise.

2. Faster & more convenient on money returned.

3. Account checking as your wish on Angel CRM.

4. Information sharing.

Angel CRM service is highly evaluated & recommended since it lunched in 2010. The “CRM service month” launched for the purpose try to let more clients enjoy the advantage of Angel CRM.

Please contact us whenever you need any help or assistance on CRM service.


Imp. & Exp. Division: +86 717-6369 520 / 6369558

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Super Alcohol Active Dry Yeast


The product is made of specifically selected high-quality alcohol yeast with compound nutrient agents, and is applicable to the ethanol production that adopts molasses, sugar cane juice, beet juice, sweet sorghum and other saccharine materials, as well as the separation and purification of oligosaccharide products such as oligoisomaltose, etc.


1. Multi-strain improve the fermentation ability;

2. High invertase; fast transforming from cane sugar to monosaccharide;

3. Strong zymase activity, fast and complete fermentation, strong fermentation ability, less residual sugar and high alcohol productivity. The speed of sugar reduction and ethanol production is obviously higher than general alcohol yeast.

4. High osmotic pressure tolerance.

5. Ethanol tolerance: ≥15%(v/v).

6.Temperature tolerance: the optimal fermentation temperature is 93°F-97°F(34-36℃), normal fermentation can be realized at 100°F(38℃)

7. pH tolerance: the appropriate fermentation PH value is 4.2-4.5; normal fermentation can be realized when PH value is 3.5-6.5, the fermentation will be basically stopped when PH value is below 3.

Specification: 5kg*2/carton

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The trick to making bao? Starting with the perfect dough

BY Andrea Nguyen  October 7, 2009  Los Angeles Times

The best and easiest dough for Chinese filled buns is a matter of mixing together a handful of readily available ingredients, and the result is fabulous.

You can tell when a dish has made it into the mainstream by looking it up in the dictionary. There you’ll find entries for sushi, taco and pho. I still have to italicize as a foreign word bao, the term for Chinese steamed bread and filled buns, but my hunch is that I won’t have to do that for long.

Bao is on the rise, and that’s not just because it features leavened dough. Just check Costco, supermarket chains such as Vons/Pavilions and Ralphs, and of course, any nearby 99 Ranch. It’s not hard to find bao in the frozen or refrigerated food sections.

Convenient as they are, packaged buns are never as satisfying as homemade ones — freshly steamed, chewy-soft and filled with fragrant roast pork or curried chicken redolent of spices.

Steamed, filled buns originated in China, perhaps as early as the third century AD. They have since spread throughout East and Southeast Asia and were brought to the U.S. by immigrants. I’m thrilled that bao has moved beyond Chinatown excursions into everyday American eating.

I’ve been infatuated with bao since childhood. Using self-rising flour, sugar and milk for the dough, my mother made a Vietnamese rendition filled with a stir-fried pork-and-vegetable mixture, a wedge of boiled egg and slices of Cantonese roast pork and lap cheung (sausage). I enjoyed them for breakfast and lunch dipped in a pool of soy sauce and lots of black pepper.

On the weekends, our family drove from San Clemente to Chinatown in Los Angeles for dim sum breakfasts at the long-defunct Tai Hong restaurant on Broadway. There I learned to carefully listen to the dumpling ladies’ melodious calls advertising their char siu bao, my favorite kind. The classic Cantonese bao were snowy white, pillowy soft and savory-sweet with the goodness of chopped roast pork inside. Those buns made me swoon, and I always sneaked an extra one from the bamboo steamer.

The stuffed buns from my mom’s kitchen and dim sum houses defined my bao world for decades. I was perfectly satisfied during my youth, but then had an epiphany as a young adult.

A bao revelation

While studying in Hong Kong on a fellowship in the early 1990s, I traveled to Dali, a town in southwestern China. There I experienced bao like none that I had ever tasted before. They were diminutive, the size of golf balls, filled with juicy ground pork and encased by remarkably spongy, slightly chewy dough. The game changer was not the filling, which I could get my head around, but rather the dough.

In raw form, it sat on the bun maker’s counter as an active, somewhat mischievous blob. The ecru-colored dough was alive with yeasty goodness. At home, I’d been delighted by bao made from overly white, cakey, sweet dough. This dough looked different and, as it turned out, produced superior bao. It was the first time that I’d ever detected wheat flour’s natural savor in bao. Additionally, the Dali dough wasn’t cloying and it allowed the filling to really pop. There were 10 bao per order, and my friends and I enjoyed multiple orders daily during our weeklong stay. That Dali bao quickly became my benchmark for perfection, and it had to do with the dough.

When I returned to the U.S., I began looking for similar dough in commercial Chinese steamed bao but did not find it until I started experimenting on my own. I quickly discovered that bao dough was tricky to master, despite the fact that just a handful of ingredients went into it: wheat flour, leavening, liquid, fat and sugar.

Bao dough is akin to Western bread dough, the difference being that the cooking method is wet steam heat. For the most part, when bao dough is steamed into plain buns or rolls (the kind you’d tuck a slice of roast duck or pork belly into), they puff up nicely and cook to a wonderful fluffy finish.

The problem arises when the dough is stuffed to make filled buns. Whether the filling is raw or cooked, it introduces moisture into the bun during steaming and can cause the dough to cave in or wrinkle after cooking. Imagine my devastation on the occasions when that happened after hours of working and waiting.

The preventive measures prescribed in cookbooks, such as carefully lifting the steamer lid after the buns are done so that moisture doesn’t drip back onto them, failed me. Plus, that’s not what I observed at dim sum houses and street stalls in Asia, where professional cooks lifted their steamer lids with little care, steam wafting up from below, to serve you a hot bao.

Over the years, I’ve test-driven recipes from many Asian cookbooks, including some devoted to the craft of making Chinese doughy treats. Along the way, I’ve tried dough using starters and employed potassium carbonate solution and Chinese baking powder sold at Asian markets, but the results were either not as light as I wanted or ended up tasting metallic. I’ve kneaded baking powder into the dough at the end in an attempt to achieve a lofty rise; it worked but the bao surface became dimpled.

I’ve carted flour home from Singapore and purchased Taiwanese flour from 99 Ranch that featured bao photos on the packaging. Low-gluten American cake flour and renowned White Lily flour milled from soft winter wheat have found their way into my bao dough experiments. These bleached, low-gluten flours yield bright white dough that unfortunately tasted flat.

Keeping it simple

At the end of the day, the best and easiest bao dough is simply made by stirring together these readily available ingredients: moderate gluten all-purpose flour from the supermarket, instant (fast-acting) yeast, baking powder, canola oil, sugar and water. I often knead by hand, but when I feel lazy, I let the food processor do the work. Regardless of method, the result is fabulous.

The dough cooks up to a fluffy tenderness but with a slight chew, like the Dali dough, and doesn’t collapse under the pressures of steaming. When developing the recipes for my cookbook, “Asian Dumplings,” I nervously tested the dough to make pan-fried stuffed buns (sheng jian baozi), a Shanghai favorite that is like a cross between pot stickers and bao. Cooked in a skillet, the dough amazingly performed without a glitch.

The key is having a little fat and combining yeast with baking powder in a balanced proportion. As biochemist and acclaimed author Shirley Corriher explains in “Cookwise,” working in a small amount of fat tenderizes and enables bread dough to hold gas bubbles well. That lightens the dough, she says, as does employing a two-pronged approach to leavening.

With reliable, delectable bao dough, it is just a matter of picking a filling, stuffing and then steaming. It’s been more than 17 years since I was in Dali. Who would have thought that all the ingredients to produce sensational bao were at my fingertips?,0,7536561.story

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Nutritional Yeast Powder

Product overview:

Nutritional yeast powder is rich in nutrients, including 40% to 50% protein, a variety of Vitamin Bs, 30% to 35% dietary fiber, and a variety of mineral elements. Nutritional yeast powder takes the saccharomyces cerevisiae as the main raw material; it is not only directly edible, but also is supplement for various foods.

Nutritional yeast produced by molasses is different from the ordinary beer yeast as it uses the bacteria which is pure and can be eaten directly. The by-products which called beer yeast is a kind of residue of beer production, which includes yeast residue, malt residue, hops residue, etc. In the past, the beer yeast is used for making feed, and now it is only used for protein supplement in the human nutrition area.

Beer yeast is produced in the process of beer fermentation; the general fermentation level in the beer production is 5-6. After fermentation the yeast is aging, the cell wall is going to be thicker and harder, if not been broken, even though the better nutrition cannot be absorbed by the intestine. The degree of absorption and utilization of nutritional yeast which produced by molasses is higher than that of beer yeast.

The beer yeast is only after the simple cleaning, so the bitterness of hops cannot be removed. Some manufacturers even use chemical reagents to get rid of the bitterness, so the real natural and nutritional are gone; the products are even with side-effects. However, the nutritional yeast is without any chemical reagents, it has its own color and flavor, and tastes very good.


The main function:

Angel Nutritional Yeast is rich in nutrition and can enhance the immunity and is anti-aging;

Nutritional yeast contains the necessary nutrients just to meet dieters, so nutritional yeast can be used as weight-loss meal replacement;

Angel Nutritional Yeast in dietary fiber can improve bowel function, promote digestion, and relieve constipation.

Products features:

Nutritional yeast is rich in quality protein, Vitamin Bs, essential trace elements and functional dietary fiber;

The nutrient content ratio of Angel Nutritional Yeast is consistent with the requirements of the human body’s optimal nutrition, so nutrition is very balanced;

Angel Yeast Nutrition Powder is a natural, pollution-free source of healthy nutrition which is free from artificial colors, preservatives, and hormones.


Angel Nutritional Yeast powder can be used for a variety of foods, such as: snack foods, diet food, convenient staple food, biscuits, drinks, fruit juice, the major raw materials in flour, or the raw material enhancement;

Nutritional yeast can be used for healthy food ingredients; it also can be used to enhance immunity, anti-aging, weight loss, health food for regulation blood lipids and functional food;

Package specification:

Packaging varies and can be customized. Aluminum foil packaging 5kg×2 bags/unit packaging is available and 1kg\5kg\10kg\ sample packaging can also be manufactured according to customer’s needs.

Package size: standard carton size: 510 × 230 × 170 (mm)

Container Packing: One container can load 1730 units (17.3 tons)

Product code: 85000020

Preservation and quality guarantee period: This product is easy to preserve and should be stored in a cool dry place; the quality guarantee period is 2 years.

Certification: This product has certifications of ISO 9001:2000, OHS,ISO22000:2005

How to Buy / be an Agent / Distributor of Angel Nutritional Yeast:

Tel: +86-717-6369520


Skype :hunterhang,lee-liyong


Nutrition indicators (average per 100g nutritional yeast contains nutrients)

Items Index
Protein 50g
Vitamin B1 2mg
Vitamin B2 2mg
Zinc 25mg
Iron 25mg
Moisture,% ≤6
Ash,% ≤8
As,mg/kg ≤1.0
Pb,mg/kg ≤1.5
Total plate count, cfu/g ≤10,000
Coli form, MPN/100g  ≤30
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1. What makes the company stand out from other competitors?
The company’s growth is fuelled largely by three aspects. Firstly, the rapid growth of the Chinese economy and a good domestic environment for enterprise development helps to drive the company forward.

Secondly, the company directs a great deal of attention towards technological progress. As a result, a large number of highly competitive products are developed, such as sugar-tolerant instant dry yeast, super alcohol active dry yeast, selenium yeast 2000, and yeast glucan.

Finally, our marketing activities are centred on market orientation and profit seeking for customers, which are also core values of the employees.

2. Could you share with us more on your R&D activities?
Research and design activities for products and technology application are dedicated to improving the quality of life by providing natural, nutritious and healthy food ingredients.

The business prospects result from many our research projects. An example is the aluminium-free leavening agent project, which was used to solve aluminium problems in Youtiao (Chinese fried dough stick).

Additionally, the yeast extract meets the market demand in Clean Label EU and the salt-reduction trend.

3. What are the trends that we can expect to see from the baking industry within the next 5 years?
In future, we can expect more in the development of products based on health. Through co-operation with the other players in the industry, together we can promote product diversity, spread the concept of healthy living, and promote progress in technology.

In order to keep up with this trend, we will always adhere to the idea ‘natural, nutrition & health’ in product development.

4. What is the company’s expansion plans?
The company will base itself upon the home market first, since China is one of the globe’s largest economies. The domestic market was, and will still be our marketing focus in future.

Additionally, we will further develop our presence in the international market. Currently, our products are exported to more than 120 countries and regions via sales agents established in all continents. We still have a long way to go in global marketing, a huge yeast market overseas for us to explore.

Our marketing plans shall correspond with the globalisation trend gradually. Not only in terms of sales network, but more importantly, the company shall meet the conditions for total internationalisation development, including R&D, management, production and marketing.

At present, construction of the yeast plant in Egypt is most important for Angel Yeast. The Egypt project shall be a key milestone for us in achieving the goal as an international, professional yeast company.

5. What are the current challenges facing the company?
The challenges are mainly in three areas. Firstly, the growing cost for raw materials and energy. It is well known that yeast production costs increased sharply due to the global yeast capacity expansion and reduction of energy resources.

Secondly, the company is facing pressure from the increased valuation of the RMB currency. Lastly, we are faced with challenges in coping with the first overseas yeast plant construction in Egypt, and our global operations, as these are new areas for us.

6. What are the company’s plans to cope with this?
We have realised and understood the situation, and so preparations have been made to meet those challenges.

We will intensify our efforts in promoting new products. The brand influence will be further established in various ways, with multiple-business development and improved marketing.

Up-to-date technology, process & new materials shall also be put into operation, further reducing production costs through technological progress.

The company’s management and capital efficiency shall also be improved by incorporating tools such as SAP and CRM system into the daily operations.

7. What is the company’s forecast for 2010?
Angel Yeast business growth shall last continuously through the efforts both from market development and other aspects.

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Trends for Yeast Extracts in its Use as a Seasoning and Flavoring in the US and European Markets

Trends for Yeast Extracts in its Use as a Seasoning and Flavoring in the US and European Markets.

Tilak Nagodawithana PhD Esteekay Associates Inc. Milwaukee, WI 53217 USA

1. History 

Tilak Nagodawithana PhD Esteekay Associates Inc. Milwaukee, WI 53217 USA

1. History

Flavor is one of the most important attributes governing the selection of foods we eat. Early civilizations have relied upon their good sense and experience to develop and improve their food quality, which in the process, probably led to the development of their traditional foods. The empirical knowledge they acquired was subsequently transmitted throughout the ages to succeeding civilizations. Today, with this know-how, combined with new technology on the skillful use of ingredients in the art of cooking, fascination with food has become a basic human experience to many.

In most cases, foods require additional flavorings during or after processing to make them more palatable. The significance of a very familiar taste like that of common salt is well known to both food processors as well as to the consumer. Many other flavorings are now being marketed to improve the flavor characteristics, particularly of convenience foods.

Among the earliest savory foods, the best known fermented savory flavoring or seasoning that has a long history in the Orient is soy sauce. Although the information relating to this product is fragmentary, the authentic records of the Chinese using soy sauce as a flavoring agent may date back approximately 3,000 years (Prinsen-Geerligs, 1896). Today, without doubt, the discovery of soy sauce is rated one of the outstanding achievements made by man in the area of food science. The popularity of soy sauce as a savory flavoring has clearly soared in the Western world during the last few decades.

In 1886, Julius Maggi, (Heer, 1991) a pioneer in the food industry broke new ground by developing rapid-cooking dehydrated soups. One of the key ingredients he utilized in his formulation was hydrolyzed plant protein. These hydrolysates yielded the meaty flavoring necessary to make these rapid-cooking soups, meaty and so enticing. This eventually evolved into an important business segment in many parts of the world.

During the last few decades, yeast extracts have become popular in part due to their usefulness as a natural flavoring agent and a flavor enhancer as well as for its cost effectiveness compared to other flavoring agents on the basis of equivalent flavor intensity.

2、Characteristics of Yeast Extracts:

Yeast extracts are a perfectly natural source for savory flavor and a seasoning for use in a wide variety of food formulations. Yeast extracts are produced by a process called autolysis, which is essentially a self-digestion of the yeast, which requires the mediation of several endogenous hydrolytic enzymes. The process is generally initiated by the application of carefully controlled conditions such as temperature and pH, so as to achieve cell death with out inactivating the natural hydrolytic enzyme. At the end of the autolysis or self digestion, the entire material is centrifuged to separate the cell wall fraction from the clear supernatant extract. The later fraction which we refer to as yeast extract is concentrated to a paste or concentrated and spray dried before packaging to ensure its stability of the product. Some times, the entire digested yeast with the cell wall fraction is dried without separation and the product is termed an autolysate which food processors find use in certain specific applications.

The best-known extracts are derived from specially selected strains of primary grown baker’s yeast. However, similar yeast extracts can also be made from other species of yeast such as torula yeast (Candida utilis) grown on ethanol, Kluyveromyces marxianus grown on whey or from spent brewer’s yeast.

The key factors in choosing the starting yeast for processing are the price, availability of the yeast itself, and the properties desired in the final product. Baker’s, brewer’s, and Torula yeast strains serve as common substrates but in general, brewer’s yeast require a pretreatment prior to use. Yeast extracts have become popular during the last few decades in part due to their usefulness as a natural flavoring agent The amino acids have been of primary importance because of the characteristic taste profile they collectively impart, and most importantly, for their ability to serve as precursors for flavor development through Maillard reaction.

Heat treatment plays a very important role in the production of flavor compounds in yeast extracts. These heat-induced changes in an aqueous phase are caused by complex thermal reactions between proteins, amino acids, carbohydrates, fats, organic acids, vitamins, etc. The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer. This reaction which in reality is a complex system of reaction pathways, is important in developing the desirable aroma and non-volatile savory taste chemicals of cooked, roasted, fried or baked foods. Browning and aroma formation accompanying such heat processing are essentially caused primarily from the reaction of carbonyl groups of reducing sugar or related carbonyl compounds with free amino groups of amino acids or peptides. These are precursors generally present in yeast extracts and almost all savory food systems prior to heat processing. The variety of aroma compounds, which can arise from the Maillard reaction generally, varies both in number and complexity based on the reaction conditions.

It is the taste that is the most influential in determining how delicious a food is. Conventionally, it has been thought that our sense of taste is comprised of four basic, or ‘primary’, tastes, which cannot be replicated by mixing together any of the other primaries: sweet, sour, salt and bitter. However, it is now accepted that umami is actually the fifth primary taste and the word of umami is now used internationally to describe the taste elicited by glutamate, 5’- GMP and 5’-IMP. The presence of glutamic acid and its flavor enhancing sodium salts thus serve an added advantage to those who use yeast extracts in product formulations. Certain peptides are also known to provide brothy character in soups and gravies and enhance certain targeted flavors.

It was K. Ikeda who first coined the word umami in 1908 to identify the distinctive taste of glutamate isolated from gluten. There is no English word synonymous with umami. However, the closest related terms are savory, meaty and broth-like. Because umami was originally a Japanese term, it is often thought to describe a unique, oriental taste familiar only to the Japanese and other Asians. It was not until 1913, when Ikeda’s protégé Dhintaro Kodama completed his studies on bonito flakes that the role of inosinate in umami was clarified. The identification of the third element in umami which was 5’-guanylate had to wait until Akira Kuninaka’s studies in 1960. The same year saw it extracted from the broth of mushroom, shitake.

The yeast extracts described earlier are generally considered more as flavoring agents rather than enhancers because its – nucleotides. In a typical autolysis¢final extracts lack the flavor enhancing 5 -nucleotides because yeast does not¢process, nucleic acids are converted to 3 -nucleotides.¢have the necessary enzymes to convert RNA to flavor enhancing 5

The type of flavor enhancing yeast extracts that are currently marketed have the -IMP and the¢-GMP and 5¢-nucleotides, 5¢flavor enhancing properties of the two 5 glutamate formed by the hydrolysis of proteins in the yeast. These yeast-based flavor enhancers are known to give an additional boost to the overall flavor of a food system including salt perception, green herb and brown spike notes and spice heat. Most of all, flavor enhancers in yeast extracts contribute to the ‘umami,’ the 5th basic taste that is often described as savory or brothy.

The flavor enhancing effect of umami substances on the palatability of different types of foods has been extensively investigated. The most important phenomenon exhibited by such flavor enhancing compounds is their ability to show synergy -IMP and glutamate. This type of synergy, not common to other¢-GMP, 5¢between 5 taste attributes, is one of the most remarkable properties, common to these flavor potentiators.

-I+G flavor-enhancing nucleotides have the ability¢Yeast extracts containing 5 to not only provide the enhancement of the savory flavor system but also to contribute the basic flavor building blocks that can mimic the nondescript savory background taste profile, traditional to homemade foods. Product designers often add yeast extracts, perhaps with HVP to vegetarian products such as soy-based burger patties or chicken substitute nuggets and fingers to mimic the savory flavor profile of their meat counterparts. (Fig 15) These yeast-based ingredients contributing naturally occurring glutamic acid and flavor enhancing -nucleotides do not require additional labeling. These yeast extracts may¢5 simply be labeled as ‘Autolyzed Yeast Extracts’ (USDA) or as ‘Yeast Extracts’ (FDA).

Modern food processors utilize these flavorings and all the technical resources available at their disposal to skillfully generate the proper balance in the final savory character of their culinary creations.

3、Advantages in the use of yeast extracts:

In recent years there has been some decline in the HVP usage due to reports that it is carcinogenic. This has been due to the detection of certain chemicals called 3-MCPD (3-monochloropropane-1,2-diol) and 1,3-DCP (1,3-dichloro-2 propanol), which may be formed by the reaction of chlorides with lipids during cooking.

. Admittedly, some of the trace chemical compounds found previously in HVPs have shown mutagenic properties As a result of this development, the market for yeast extract based flavour enhancers has improved markedly. New technologies developed lately have been able to bring the levels of these compounds below 5 ppb in the HVPs. Nevertheless, rumors and stories persist for long periods and many product designers seek to avoid or drastically reduce the level of HVP usage in product formulations. As compared to HVP, yeast extracts have not entered into any major controversy and is currently preferred over the former by the leading users of savory flavors worldwide, particularly in the soup/sauces sector.

Additionally, in the US and Europe, the use of chemical MSG has fallen to disfavor among many consumers. According to a FDA’s report, MSG symptom Complex or MSG side effects can result in numbness, burning sensation, tingling, difficulty of breathing for asthmatics, etc, among those who appear to have affected by this chemical. Because of this, most multinational food companies with huge investments in brand values have chosen not to risk possible damaging publicity by reformulating their relevant savory products with appropriately chosen yeast extracts. Such extracts are known to work synergistically with the flavor components of the base food and even smooth out any harsh flavor notes which may seem objectionable to a taster further rounding off and balancing the overall savory character in foods. They contain strong flavor intensities offering low usage levels and thus relatively lower costs in formulating a wide variety of food products.

This glutamate is a vital neurotransmitter – a chemical which allows communication between neurons – cells in the brain. There are in fact glutamate receptors in every major human organ. Natural glutamate consists of two amino acids – glutamic acid and glutamine, which are partially bound up in the protein molecules of yeast, yeast extracts and other natural foods. In the body, these proteins are slowly broken down which means the glutamate is released gradually and can be absorbed naturally at a manageable pace. The free glutamic acid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.

On the other hand, pure MSG contains much higher levels of glutamate than occurs naturally in extracts or other natural foods. MSG is not bound in a protein molecule – it is free and is therefore absorbed by the body at a faster level than natural glutamate. If too much glutamate is consumed, the body normally pumps the excess glutamate out of the neurons and into the surrounding helper cells – astrocytes. However, if the levels of glutamate are too high, as occurs when the body ingests MSG, the body cannot pump out the excess and the neurons become over-stimulated and disoriented. An MSG sensitive person in that case experiences such discomfort when MSG is consumed with the food.

Yeast extracts made from baker’s, brewer’s or torula yeast have now become key elements in the development of most savory flavor systems. The major contributors from such yeast extracts are derived from the hydrolysis of macromolecules present in the yeast cell and their reaction products formed by their mutual chemical interactions, primarily during concentration, pasteurization and drying.

Yeast extracts serve as a good source of flavors as well as flavor precursor compounds that include amino acids, sugars, peptides, nucleotides and B-vitamins that are useful in the development of meaty, savory flavor. For this reason, yeast extracts are a key component that allows flavor houses to create savory flavors and top notes for a variety of savory foods through reaction or processed flavor technology.

 3、Introduction of Yeast Extracts in Foods and Seasonings:

With the greater emphasis on natural flavors in foods, there has been a revival of interest in yeast extracts. If product designers find certain savory nuances missing in finished products or they just want to boost up a weak flavor, or to introduce new flavor variations, they can now find yeast extracts to which is a natural food ingredient to fill this gap. Yeast extracts are generally used at 0.1 to 0.25% on a finished product basis. Yeast extracts typically intensify and round out flavors and provide intense meaty notes in appropriate applications. They are often applied in food systems, as they are capable of providing the missing links to look like homemade foods. Yeast autolysates which have less intense flavors due to dilution effect by the presence of cell walls, are also typically used at 0.5 – 1.0% in food formulations.

Within the food industry, the key sectors to account for its high demand for yeast extracts are soups, bouillion, sauces, gravy, ready-to-eat meals, seasonings and savory snacks. Apart from these direct purchasers of yeast extracts and enhancers, flavor houses and seasoning houses can also be considered as demand sectors since they often add value to these products and market the resulting seasonings to the food producers. Yeast extracts are extensively used in improving the flavor characteristics of soy sauce by rounding of its flavor profile, reducing Na content and by masking any unpleasant notes. In addition, an impressive growing demand of the boullion sector is being explained by the presence of Wűrze and Marmite, two of the largest user-segments of savory flavors enhancers in Asia, Australia and Europe.

All yeast extracts contain certain peptides and amino acids and some contain flavor enhancing 5’-nucleotides which are known to provide the brothy character to the aforementioned savory food categories. Additionally, desirable flavors can also be supplied by reaction flavor compounds that develop at high temperature processing. Yeast extracts also contain natural glutamate and certain other grades contain higher levels of flavor enhancing 5’-I+G.

4、Evolution of Yeast Extracts in the US and Europe:

The start of yeast extract production dates back to early 20th century. It was in 1902 that the Marmite Food Company (later Marmite Ltd) was set up in the United Kingdom. Their mission, then as now, was to produce yeast based nutritionally-rich product called Marmite with excellent taste. The basic production method has changed little since Marmite was first invented. Basically, the used brewer’s yeast is broken down to release soluble amino acids and proteins. This soluble material is then concentrated and filtered a few times before going through a unique proprietary process for flavor development. Finally, what ends up with is a yeast extract paste. The product is then blended with vitamins, vegetable and spice extracts to create the taste the world now knows as Marmite. By the time of the First World War it was included in soldiers ration packs. It also became a staple food in hospitals and schools. During World War II, Marmite became a dietary supplement in prisoner-of-war camps.

With these humble beginnings, yeast extract business today has blossomed into a very lucrative industry providing a spectrum of savory flavors and seasonings primarily to the food industry. Although the early innovation in yeast extract production from brewer’s yeast started in the early 1930’s, the products were not well received in food formulation due to its inherent bitter taste. This was soon overcome by the use of baker’s yeast which is a primary grown yeast which is a much cleaner yeast than the brewers yeast that have the residual effect of hops.

In the mid 1930’s Götz Ohly was the first to develop yeast extracts from primary grown yeast and he still lends his name to the company and the branded range of bakers yeast derived products. In 1961 the company was converted to Deutsche Hefewerke GmbH (DHW). Today, yeast extracts are made very extensively in Europe with production to a lesser degree in the US & Canada, China, South America and Australia.

Up till the 1960’s, the markets dominated with brewers and bakers yeast extracts in the form of paste and a lesser amount in the form of powder. With the advent of efficient dryers and improvements in the techniques of drying, more and more users of yeast extracts have preferred the powder over paste and today, yeast extract are predominantly available as fine powders or agglomerated or oil treated powders for convenience. These extracts were basically produced from bakers or brewers yeast using a simple autolysis procedure. The critical flavors were derived from the breakdown products of proteins and the reaction flavors generated during downstream processing.

By mid 1970’s, the use of enzymes to enhance the autolysis process was first started in order to improve extract yield and flavor properties of the yeast extracts and to bring down the cost of production. This improved the free glutamic acid levels of the extracts thus making the products more acceptable in the application of foods and seasonings. An important development during this era was the use of special enzymes for the production of flavor enhancers such as 5’-IMP and 5’-GMP from yeast. This breakthrough made a significant impact, even though slow at the beginning, in providing a replacement for MSG which the consumer was beginning to monitor in the prepared foods they consumed.

5、Production and Producers of Yeast Extracts Worldwide, 2008.

In this section, I wish to now review the list of major producers by regions with details on their output of yeast extracts for the year 2008 and the forecast for the year 2009. This information is summarized in Slide 14 which indicates that the worldwide output amounts to approximately 124,000 tons for the year 2008 for the free market. In addition, 12,000 tons yeast extracts are produced primarily from brewer’s yeast for captive use.

Based on the estimated worldwide output of 124,000 tons of yeast extract for 2008, Table 6 presents the projected output for the coming year 2009, assuming a 3% or 5% increases in demand for the food industry. This would amount to a total increased need of 7,300 ton extract for an increase of 3% or 10,400 tons requirement in case of a 5% increased demand in which case the total forecast for the year 2009 would amount to an output in the 131,300 and 134,400 tons range.

6、Trends for the Future

Today, the food industry is demanding much more innovations on the part of the ingredient suppliers as a direct response to more recent challenges placed by the health-conscious consumer. These include: (1) no chemical MSG (2) no HVP (3) gluten-free (4) no trans fat (5) low Na, etc. Consequently, there is a great deal of research activity taking place with in the extract manufacturing community in response to these demands.

The Western World, which now produces and consumes vast quantities of animal meat may, in the future experience shortages that could result in dramatic changes in food habits. Additionally, consumers have now become exceedingly conscious of their health and this too has caused a dramatic reduction in the inclusion of meat in their diets. In response to these pressures and consumer demands, meat analogs are becoming increasingly popular, and as this occurs, production of meat-like savory flavors or process flavors will be of ever increasing importance throughout the world.

The general trend for future is to produce yeast extracts that contain:

(a)Very high 5’-I+G (perhaps in the range of 15-20%) (b) Reaction flavors to mimic savory meatiness of chicken, beef, pork, turkey, etc. specially for formulating foods for vegans and vegetarians (c) Low sodium extracts for health conscious consumer (d) Extracts to imparts freshness to formulated foods (e) High natural glutamic acid in extracts for flavor enhancement (f) Cleaner products with less color (g) Product with minimal or no odor

It is the responsibility of the food scientists, flavorists and product designers to develop savory richness in diets low in meat or low in salt in those diets that are rich in vegetable proteins. Currently, there is considerable interest to produce very high 5-nucleotide-rich yeast extracts for use in flavor enhancement.

Current research is devoted more to the identification of character impact compound to savory flavor and to maximize the production of these flavor chemicals through reaction flavor technology. Understanding the kinetics of these reactions would be helpful to activate only the relevant pathways that would generate the desired flavors with out the release of undesirable flavors. In the future, we can expect to see further interest in model systems for both knowledge building as well as for practical use.

The affects of “low sodium awareness” are also being seen in food service, particularly in the developed world. Accordingly, the food processors are under pressure to reformulate products and re-label packages to help consumers understand what they are eating. In response to these changes, yeast extract manufacturers are compelled to produce and market products low in sodium to stay in business.

The quest for controlled flavor release will continue to remain a high priority to those who are in the business of formulating prepared foods. The basic intention is to provide the fresh flavor notes that are reminiscent of fresh homemade foods. One approach that has not yet reached perfection is to add flavor precursors, which may include specially designed yeast extracts and protein hydrolysates, additional to flavorings. The product designers are aggressively making headway to take the best advantage of this approach. The hope is that such well-defined flavor precursors introduced into the formulation would generate the characteristic taste and aroma during the final heat treatment just prior to consumption to make the food resemble more close to freshly prepared foods.

A few well-known food research laboratories have come closer than ever before in acquiring control over the process to achieve flavor development through the application of model systems. These developments have set the stage for flavor chemists to utilize the power of computers to assist in steering reactions to generate definite flavors, important for new product development. This will allow the food research to gradually move away from “hit-and-miss” type approach to a more defined and predictable flavor design and flavor engineering approach in the future.


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Seasoning Trend in Korea & Japan Market

Seasoning Trend in Korea & Japan Market

Kyunik Park

President of ICFOOD CO.,LTD

1 What’s UMAMI?

Umami is the one of the basic taste.

When we taste foods, we experience the sensation of deliciousness using all of the five senses such as smell, sight and touch.  Of course,  taste is the deciding factor.

The important elements of food acceptability are the taste, “sweet” “sour”, “salty” ,”bitter”, and “umami“, which are known as the basic taste.  A basic taste is an independent taste which can not be created even though the combination of other taste. 

Among basic taste, Umami was discovered in 1908 by Dr. Kikunae Ikeda. He focused on the taste kombu dashi (soup stock of kelp), and revealed that the component of taste is glutamate.  He named this taste ” Umami”

Please find bellow 3 Umami Substances & their discoverer




2. What’s Broth?

Broth (Basic Material) is processed by using


– Broth can make strong & deep bottom note

New Flavors and taste are created by evaporating and ripening during store before vacuum drying, and also are created by Maillard Reaction (Imitated flavor) in the  process of vacuum drying.

– The condition of Mail Lard Reaction

  ▪ Solid Content : 70~85%

   ▪ Drying Temp : about 80~100 ℃

– If you want DEEP & STRONG TASTE;

▪ Recommended you to use Basic Materials (V/D)

    ▪ Use the pure extract that is filtered (as separated)

      after processing (Extracting, Roasting, Analyzing etc)

    ▪ Use Yeast Products which contain;

              HGA (High Glutamic Acid)

              HIG (High I+G)

3. History of Umami Trends in Korea Market

Please find bellow history of Umami Trends in Korea Market.

As you can see, in the past, MSG & I+G was the main umami materials, but recently, Korea market begins to use Yeast Extract & Amino Acid products.  Main reason why people don’t use MSG, is because of rejection symptoms of chemical seasoning.  In near future Yeast Extract products, HVP+HGA, and Natural Extract like mushroom, Kelp, Katsuobushi and Peptide Complex will be main Umami Material

4. Change of Umami in the Seasoning

The Korean’s first seasoning was MSG, chemical seasoning in 1960’s.  And then the compound seasoning(MSG+Natural material) and I+G added seasoning is developed in 1970’s.

The compound seasoning is popular until 2000’s.

Now days, NO-MSG compound seasoning(with natural materials) is popular and increased in according to customer’s trend for health(For examples: NO-MSG, NO-HVP, NO I+G, NO Synthetic flavor, No Sugar, No Preservatives, NO color substances) and nature(For examples: Shrimps, Onion powder, Yeast Extract without MSG). The Korean seasoning companies are using the Yeast Extract instead of MSG for Umami.

5. Change of Umami in the Soy Sauce

There are 3 kinds of Main industrial soy sauce in Korea.

Korean style soy sauce is Korea traditional soy sauce for Korean Soup, stew. Mixed Soy sauce is mixed HVP(artificial) and Brewing soy sauce(Natural). Mixed Soy sauce is most popular soy sauce in Korea until 2000’s.  Brewing Soy sauce’s usage is increased more and more from 2000’s according to customer’s trend for natural sauce.

Now days, Korea soy sauce industry’s trend is premium soy sauce in according to customer’s trend for heath and high grade like Low salt, No-preservatives, No-MSG, No-color substances  and special cooking soy sauce.

6. Change of Umami in the Vinegar

The Korean first industrial vinegar is Synthetic Vinegar with mixing Glacial Acetic acid and Water in 1960’s.  The Alcohol brewing Vinegar (that is popular in Korea) is developed in 1970’s and is generally sold from 1980’s to until now. This is fermented with mixing Spirit, water and inorganic salt(and Fruit or Grains).  From 1990’s, the vinegar companies started making vinegar for beverage as well as cooking.

Because customers recognize that vinegar is health food.

Natural brewing vinegar(Fermented fruit juice 100%) can be used for cooking and beverage.  Vinegar for only beverage is starting and increased in 2000’s

7. Change of Korean Ramen Soup


In 2000, Food Stability like NO-MSG, BSE, GMO, Irradiation, Trans oil matters become hot issue in Korea. So Korean Ramen industry’s trend is Well-Being (Natural Material), Nutritious (Functional) Material and Yeast Extract, Vegetable Extract.  As you can see in bellow table, “MSG無”or “NOMSG” are written in Ramen Packages. The biggest Ramen company in Korea declare that all their products are NON-MSG, since 2007.

8. ICFOOD Products IC Food


Taste Base(TB) is developed to replace MSG in the ratio of 1:1.  As explained above, Food Stability is very important matter in Korea market, and Korean customer has rejection symptom of MSG.  Even though it is NO-MSG products, customer wants to have same Umami.  To give same Umami, without using MSG, our TB is developed.

Taste Base

As you can see in this table, our TB is made by I+G, Amino Acid, Yeast Extract etc, to have same Umami as MSG.

Please find bellow graph that will show you the taste strength.


Taste Base(TB) is developed to replace MSG in the ratio of 1:1.  As explained above, Food Stability is very important matter in Korea market, and Korean customer has rejection symptom of MSG.  Even though it is NO-MSG products, customer wants to have same Umami.  To give same Umami, without using MSG, our TB is developed.

Taste Base

As you can see in this table, our TB is made by I+G, Amino Acid, Yeast Extract etc, to have same Umami as MSG.

Please find bellow graph that will show you the taste strength.

The Top Note of MSG is very high at first, and it is decreased very fast.  Even though the top note of TB is not as high as MSG, our TB’s Taste lasting is longer than MSG.

Umami BASE (I+G Replacer)

Recently, demand of I+G is very high, and supplying is limited, so Demand is higher than supplying.  For this reason the price is getting increasing.  To solve this problem Umami Base(UB) is developed.  UB can replace I+G in the ratio of 1:1, without Taste changing, and the price is 70% of I+G.

LoNAsalt® (Salt Replacer)

LoNAsalt® is designed to completely replace sodium chloride in a formulation in order to reduce the sodium content up to 40% without losses of taste(with same salty taste)

4 main advantages of LoNA Salt is bellows;

▪ The same salty taste as original refined salt.

▪ No metallic off-flavor

▪ Can replace refined salt with LoNA Salt in the ratio of 1:1

 ▪ Easy handling

Please find below comparison of contents for Lona Salt and Refined Salt.  Sodium content of LoNA Salt is much lower than Refined Salt.


Besides above 3 items, we also have many kinds broth and Kimchi products, listed below

9. The trends of Umami taste in future

There are Several main materials for Umami like Yeast Extract, HVP, eHVP, kelp, mushroom, Katsuobushi, Seafood, etc.  The most important material of above all others is Yeast Extract.

There are 4 conditions of Yeast Extract for replacer of MSG & I+G, and the 4 conditions are bellow;

▪ High glutamic acid (can replace MSG).

▪ High I+G (can replace I+G)

▪ Decoloration

▪ Deodorization

  If above 4 conditions are perfectly carried out,the yeast extract products will become the best key material among umami resources.

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CRM– the closing tie between clients and Angel Yeast

Customer Relationship Management (CRM) is the information exchange channel between customers and enterprise. CRM shall help communication proceed without hindrance really during the cooperation; and promoted service efficiency for clients; reduce mistakes or errors tremendously during the communication.

Angel CRM system build up in 2009 on the basic of SAP ERP system. This CRM actually is a platform combined following functions: placing orders, money returned, account checking, and communication. The customers shall experience a new service differ from traditional business methods. CRM shall meet the development of modern business.

1. Placing order on line, quicker & precise.

Placing order in traditional way like fax, telephone to, most people felt it’s inconvenience, or communication repeated etc. But nowadays, you could place your order with all details on line via Angel CRM system. Your order shall be deal with immediately, the shipment shall be arranged by Angel in first time by CRM.

It’s so easy to handle without any telephone call, or facsimile.

2. Faster & more convenient on money returned

In case you returned your money via the bank system, it’s average taking your 30 minutes for one business with some banking cost. By the means of Angel CRM, you could return your money at home easily online, with your Web Bank account. No time limitation, no cost at all.

3. Account checking as your wish on Angel CRM.

Any customer could check your account, your orders, your payments and your shipment by the means of Angel CRM. Any details information’s available for your business any time. Your business shall be more successful with high efficiency.

4. Information sharing

You could share Angel fresh information enough on products, marketing policy, promotion campaigns. All documentation involved for your business is available for your possible download.

Angel CRM service is highly evaluated & recommended since it lunched in 2010. The “CRM service August” launched recently for the purpose try to let more clients enjoy the advantage of Angel CRM.

Please contact us whenever you need any help or assistance on CRM service.


Imp. & Exp. Division: +86 717-6369 520 / 6369558

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Beta-glucan shows potential prebiotic activity

Beta-glucan from barley may boost levels of beneficial bacteria in our gut, particularly in people over 50, says a new study from Greece.

Daily intake of 0.75 grams significantly increased levels of bifidobacteria, suggesting prebiotic potential but only in people over the age of 50, according to findings published in Food Research International.

The study, led by Adamantini Kyriacou from Harokopio University in Athens, is said to be the first report of a potential prebiotic effect of beta-glucan in vivo. However, the study merely shows a bifido-boosting effect and the actual prebiotic activity of the ingredients is still to be shown.

Beta-glucan from oats is most commonly linked to cholesterol-reduction, and the science is sufficiently robust to have merited health claims in a range of countries. Indeed, such a claim has existed in Sweden since 2002, the UK since 2004, while the French Food Health and Safety Agency (AFFSA) approved a health claim for beta-glucan health cholesterol-lowering in 2008. In May 2008, the US Food and Drug Administration (FDA) added certain oat products to a health claim linking soluble fibre and risk of coronary heart disease.

The new study looked at beta-glucan from barley. The Greek scientists recruited 52 health people aged between 39 and 70 and randomly assigned them to receive a cake containing either 0.75 grams of barley beta-glucan (DKSH Switzerland Ltd) or no additional beta-glucan for 30 days.

At the end of the study, results showed that a strong bifidogenic effect was observed in the volunteers over the age of 50. Kyriacou and his co-workers also noted a “concurrent significant increase in bacteroides” in these people. A trend for a beneficial effect on lactobacillus levels was also recorded, but these did not reach a level of statistical significance, said the researchers.

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Creating Healthy Life, Angel Walks with You Together

Food safety is a global topic, we are glad to find that more and more domestic and overseas users begin to select and gradually trust Angel product, which is a recognition on our advocated “natural, nutritional and healthy” product development idea.

We firmly believe that Angel will bring more value to the users. In the baking and fermented food field, “Baker Dream” series bakery materials developed by us focus more on health; Angel aluminum-free Youtiao raising agent also makes great contribution to eliminating “aluminum harm of Youtiao” in the food industry. The new type enzymic preparation product and the yeast source cosmetic material developed by Angel both stand at the forefront of the industry.Angel pays high attention to the development tendency of global food industry. The emerging salt reduction action and clean label system are very good opportunities to Angel. Angel is focusing on promoting YE material, which will become the favorite in the development of global food industry.

Household bakery is loved by more and more consumers, therefore, we have done a lot in this aspect. In recent years, Muffin cake premix, distiller’s yeast, aluminum-free Youtiao Raising agent, sachet packing yeast, etc. can make the consumers easily enjoy the fun of DIY at home.

User oriented, Angel always focuses on the user’s requirement and provides the best services. Since 2008, we have established Beijing Headquarters and Shanghai Headquarters, and established Baking and Fermenting Flour Food Technology Center, Chengdu Headquarters will be also completed within the year. These institutions that take the implementation of applied technology as the main task will further reduce the distance between Angel and the users.

I always believe that Angel is a responsible enterprise. Our concept—creating value for customers, will always be the motive power to promote the fast growth of Angel.

Never stop in pursuit for satisfaction, Angel can do more for you…

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