Hydrolysates are widely used in food technology for their nutritional or functional properties such as solubility, emulsifying power or foaming capacity.

Vegetable Protein Hydrolyzate Yeast is a product obtained from the enzymatic hydrolyzation of the MUCL 52946 strain of Yeast Saccharomyces Cerevisiae

Yeast undergoes a double enzymatic hydrolyzation process to allow for better solubility. This process allows the total protein content to be composed of low molecular weight peptides.

Thanks to its high level of betaglycans, it is possible to provide a higher viscosity to the final product

Main applications