Multirome®: a yeast extract for umami flavors
Multirome® is a line of yeast extracts developed by Biospringer by Lesaffre to create a savory profile rich in umami notes in food applications.
For R&D teams, Multirome® is a formulation tool designed for savory recipes that call for greaterintensity, depth, and consistency on the palate.
What is Multirome® yeast extract?
Multirome® is derived from baker's yeast grown in primary culture. The extract concentrates the components naturally present in the yeast that contribute to flavor development.
This Biospringer by Lesaffre line offers a rich flavor, allowing it to be used in smaller quantities than conventional yeast extracts. However, this concentration must be evaluated for each recipe: the result depends in particular on the other sources of salt, amino acids, nucleotides, and flavorings present in the formulation.
How does Multirome® contribute to the flavor profile?
A savory, umami-rich dish
Multirome® helps create a rich flavor profile that combines distinct salty and umami sensations. The product line is a source of naturally occurring 5’-GMP and 5’-IMP, two nucleotides that contribute to the perception of umami.
This ingredient can enhance the depth and longevity of a recipe without introducing an undesirable flavor note. It thus allows you to adjust the intensity of the flavor while preserving the recipe’s aromatic character.
A more complex mouthfeel
Beyond umami, Multirome® can contribute to the perception of fat, juiciness, and roundness. This effect is particularly valuable for products where consumer acceptance depends largely on mouthfeel and the persistence of flavors.
Performance may vary depending on the matrix composition, the process, and the level of incorporation. Comparative sensory tests are still necessary to assess the actual effect in the application.
What benefits should you look for in a formulation?
- Creating a savory and umami flavor: providing a rich flavor base for savory formulations.
- Enhance persistence: prolong the perception of flavor after the initial taste sensation.
- Enhance the mouthfeel: contributes to roundness, juiciness, and a richer mouthfeel, depending on the application.
- Preserving the flavor profile: enhancing the taste while maintaining a neutral aroma.
- Optimizing the usage rate: Evaluate a concentrated solution when formulation constraints require limiting the incorporation rate.
- Consider a low-sodium formulation: choose Multirome® LS when the specifications call for a product with a lower sodium content.
Biospringer is committed to ensuring strict quality standards, which give its products a number of additional benefits.
The Springer® Umami line is as follows:
- Of natural origin
- Clean Label
- Non-animal origin
- GMO-free
- Kosher and Halal
Multirome® and Multirome® LS: Which model should you choose?
References | Profile | Formulation Objective |
|---|---|---|
Multirome® | Rich, natural flavor; distinct umami; contributes to the sensation of richness in the mouth; and is a source of naturally occurring 5'-GMP and 5'-IMP. | Create a salty, intensely umami flavor profile that is lingering and complex. |
Multirome® LS | A savory profile rich in umami, with a lower salt content than Multirome®. | Work on the flavor profile when specifications require better control over the ingredient’s sodium content. The LS designation alone does not guarantee that a finished product will be eligible to bear a nutrition claim related to salt or sodium. The complete recipe, the applicable regulatory criteria, and the technological functions of salt must be evaluated separately. |
In which applications should Multirome® be used?
Soups, broths, and instant noodles
In soup, broth, or instant noodle soup, Multirome® can provide a deeper, more lingering savory and umami base. Its neutral aroma allows it to complement the main flavor notes without overpowering them.
Sauces and cheese sauces
In sauces, Multirome® can enhance the body and consistency of the flavor profile. Biospringer specifically cites cheese sauces as one of the applications in which the product line can contribute to a richer, more indulgent taste.
Snacks and seasonings
In potato chips, snacks, and seasonings, Multirome® can be formulated to enhance umami and the perception of saltiness, while prolonging the flavor. The dosage should take into account other sources of salt and umami components present in the blend.
Meat products and other savory applications
In products such as ground beef patties, this product line can contribute to juiciness, the sensation of fat, and aftertaste. Other savory applications may be evaluated, provided their compatibility with the technical documentation for the selected product is verified.
How does Multirome® complement the other Biospringer by Lesaffre product lines?
Multirome® stands out for its combination of a powerful salty and umami flavor, its contribution to mouthfeel, and its high usage intensity. Maxarome® combines specialized yeast extracts designed to modulate, in particular, umami, saltiness, certain meaty notes, and aftertaste. Gistex® is positioned more as an aromatic base upon which to build a culinary profile.
The Springer® Umami line , meanwhile, delivers distinctive umami and savory notes that intensify and enhance flavors, while enriching the taste profiles of foods and beverages.
The choice between these product lines therefore depends on the desired function: creating a base flavor, enhancing certain flavor components, or building a savory and umami profile with a more pronounced mouthfeel. Several solutions can also be evaluated in combination, subject to application testing.
Support from Dempsey Europe
Dempsey Europe assists food manufacturers in selecting ingredients tailored to their formulation needs. Based on your application, your target sensory profile, and your constraints, our team can guide you toward the appropriate Multirome® product to evaluate and provide you with the available documentation.
You can also view the presentation of BioSpringer solutions and explore the Springer® Umami line or browse the yeast, derivatives, and fermented products category .
What should you check during testing?
- The desired sensory profile: salty initial taste, umami intensity, roundness, juiciness, or lingering aftertaste.
- Interactions with other sources of salt, glutamate, nucleotides, and flavorings.
- The effect of the process—particularly heat treatments—on the final profile.
- The optimal usage level and its impact on the cost of the plan.
- The total sodium content of the finished product and the other functions performed by salt.
- Labeling, certification, and compliance requirements specific to the target market.
Frequently Asked Questions About Multirome®
Is Multirome® a yeast extract?
Yes. Multirome® is a line of extracts derived from baker’s yeast grown in primary culture. It was developed by Biospringer for savory food applications.
What flavor does Multirome® add?
Multirome® primarily provides a rich salty and umami profile. Depending on the matrix and dosage, it can also contribute to persistence, roundness, juiciness, and a perception of greater fat content on the palate.
What is the difference between Multirome® and Multirome® LS?
Multirome® LS has a lower salt content than Multirome®. Both products contribute to a rich umami profile and mouthfeel. The choice depends on the desired sensory profile and the sodium constraints of the formulation.
Does Multirome® help reduce salt intake?
Multirome® LS can be evaluated in a project aimed at controlling salt content, but the extent of reduction possible depends on the recipe. Salt also affects texture, water activity, shelf life, and the manufacturing process. A reformulation must therefore undergo sensory, technological, and microbiological testing.
In what applications can Multirome® be used?
Documented applications include, among others, soups, broths, instant noodles, potato chips, seasonings, cheese sauces, and ground beef patties.
