Maxarome®

Yeast extracts have traditionally been used for their meaty bouillon taste derived from their amino acid and peptide complex. Our technological capabilities have enabled us to produce specialty yeast extracts, rich in natural glutamate and nucleotides. The synergistic effect between these components and their interaction with the other amino acids and peptides results in great tasting products. More and more customers are choosing yeast extracts as the source for pure savory taste, strong umami sensation and natural taste enhancement.

Maxarome® Select and Maxarome® Pure are great additions to DSM’s Maxarome® range of natural culinary taste enhancers. These specialty baker’s yeast extracts are rich in taste enhancing nucleotides while having a neutral taste of their own. As a result, Maxarome® Select and Maxarome® Pure are particularly suitable for milder culinary flavored products.

Maxarome® Pure is our cleanest taste enhancer, offering the highest level of nucleotides available on the market today. Maxarome® taste enhancement functionality enables customers to:

1. Create more authentic flavor profiles;
2. Reduce levels of less label friendly taste enhancers such as sodium, MSG and IMP/GMP;
3. Reduce the use of expensive ingredients, such as beef, chicken, cheese, or tomato powder.

Maxarome® Select and Maxarome® Pure also work synergistically with Gistex® HUM LS. Gistex® HUM LS is rich in natural free glutamate and combined with our high nucleotide products is ideal for sodium and MSG reduction.