Processed
Hydrolysed Yeast Extract
B tier
Hydrolysed yeast extract uses added acid or extra enzymes beyond a gentle autolyse, pushing a more aggressive, sometimes sharper savoury—closer to HVP in punch. It can taste more "process" and less of bread crust. Snack dusts and economy gravies use it when they need a hit. Label rules may treat it differently from autolysed extract. If you want a clean-label stock, start with autolysate. If you want a cheap, loud savoury in a crisp, this grade is in the brief. Bitterness is the defect to watch.
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Characteristics
Preparations
Traits
History
Acid and enzyme hydrolysis of yeast was used to intensify savoury beyond autolysates.
Snack seasonings adopted hydrolysed yeast for a louder, cheaper umami.
Label scrutiny began to separate hydrolysed yeast from friendlier autolysed names.
Economy gravies kept hydrolysed yeast; premium stocks moved back to autolysates.