How do you pick the right flavor enhancer?

How do you pick the right flavor enhancer?

If you attended our Savvy Savory Systems seminar, you tried Ohly’s famous sour cream and onion dip.  We compared the same spice blend with 3 yeast extracts for improved umami and flavor impact.

Ohly formula onion dip

The above formula is then blended with a 16oz container of sour cream and held overnight to hydrate.


–Soy sauce powder and chicken broth powder provide background meaty notes to help make the pallet feel full

–The proper combination of onion, garlic and celery are generally considered the original umami flavor.  When these three fresh vegetables are sautéed to a sweat the synergy is called mirepoix.  In our application onion is high since this is an “onion” dip

–Turmeric, sugar and salt are for flavor

–Maltodextrin is used to keep the demo’s solids levels the same from control to the various tests

Provesta 000 is a whole cell yeast used to enhance flavors and provide a toning of sour and acidic flavor spikes.  Provesta 000 will quiet the system so the flavors can come through.  8% use rate is required because the cell wall is intact and therefore flavor less impactful.

(Read here for the difference between whole cell vs extract)

Ohly KAT is a low sodium yeast extract that enhances flavors and is particularly good at improving the impact of vegetable notes, like onion, garlic and celery

Provesta 512 is also a low sodium yeast extract, and contains naturally high levels of nucleotides.  This makes its umami higher and the flavor punch stronger up front so you get more of the spice blend subtleties.

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