Why is there yeast extract in so many things? especially soups??

Question

does it actually add any taste? if so, what taste? salty? its included in things like hoisin sauce too and broth.. it drives me nuts as im supposed to avoid yeast- dead or alive because i react to it. why is it everywhere? thanks

Answer 1

Yeast extracts

Yeast extract contribute to flavors, seasonings, and food products. Flavors are more pronounced and more complex when yeast extracts are present.

Many types of savory food systems contain yeast extracts. Some of these are sauces and gravies, soups, entrees and side dishes, cheese and meat products, spice and seasoning mixes, and snack foods.

Yeast extracts are water-soluble, and their solutions are clear. When the extracts are made, the proteolytic enzymes in the yeast cells are allowed to autolyze the yeast to the fullest extent, so all the proteins in the cells are dissolved. Then the insoluble cell walls are removed, leaving only the soluble fraction, which is dried.