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Autolyzed torula yeast is the result of a standard autolysis process in which the soluble and non-soluble yeast components are not separated after the cell wells have been ruptured. All nutrients, flavouring components and flavour enhancers are retained in finished product. These products combine the attributes of both yeast extracts, as flavour enhancers, and whole cell yeasts, as flavour enhancers, texture enhancers and reduces cooking losses.
