W059 Yeast Extract Type – I (Tech. Gr, LR, IH)
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥10.0% |
| Amino Nitrogen | : | NA |
| LOD | : | ≤7.5% |
| Solubility | : | Soluble in water |
| pH | : | 5.0 – 7.0 |
| Clarity | : | NA |
| Recommended Use | : | Microbiology |
W065 Yeast Extract Type – II
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥10.0% |
| Amino Nitrogen | : | ≥3.0% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.0 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology |
W079 Yeast Extract A grade
| Yellowish brown to brown coloured fine powder | ||
| Protein Source | : | Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥11.20% |
| Amino Nitrogen | : | NA |
| LOD | : | ≤7.5% |
| Solubility | : | Soluble in water |
| pH | : | 4.0-7.0 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W097 Yeast Extract Commercial Grade
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥9.0% |
| Amino Nitrogen | : | ≥4.0% |
| LOD | : | ≤5% |
| Solubility | : | Soluble in water |
| pH | : | 6.0-7.0 |
| Clarity | : | Forms slight hazy solution |
| Recommended Use | : | Food ingredient / Fermentation |
W108 Yeast Extract Type V
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥10.0% |
| Amino Nitrogen | : | ≥2.5% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 6.2-7.2 |
| Clarity | : | Remains clear to opalescent solution after autoclaving |
| Recommended Use | : | Microbiology / Fermentation |
W176 Veg. Peptone SY
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Soya + Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥9.0% |
| Amino Nitrogen | : | ≥3.0% |
| LOD | : | ≤5.0% |
| Solubility | : | Soluble in water |
| pH | : | 6.3-7.3 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology |
W027 Yeast Extract
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥10.50% |
| Amino Nitrogen | : | ≥5.0% |
| LOD | : | ≤5.0% |
| Solubility | : | Soluble in water |
| pH | : | 6.1-7.1 |
| Clarity | : | Remains clear soution after autoclaving |
| Recommended Use | : | Microbiology |
W031 Yeast Extract Paste
| Brownish yellow to brown coloured thick paste | ||
| Protein Source | : | Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥9.0% (O. D. B.) |
| Amino Nitrogen | : | ≥3.2% (O. D. B.) |
| LOD | : | ≥35% (O. D. B.) |
| Solubility | : | Soluble in water |
| pH | : | 5.0-7.0 |
| Clarity | : | Forms slight hazy solution |
| Recommended Use | : | Food ingredient / fermentation |