1) low-grade, from waste beer yeast, generally a paste-like finished product. Because the yeast has a strong original flavor, it belongs to used dead yeast and is formed by autolysis, and there are few effective free flavor-forming amino acids, so it is generally used as a mild sour taste, which increases the heavy feeling.
2) The products produced by enterprises headed by Guangdong Yipin and Angel Yeast are generally made of baker's yeast, which has been effectively decomposed (it is not clear whether it is acid hydrolysis or enzymolysis). The product is in paste and powder form. Because the bread yeast is used, the yeast taste of the product is not big and the price is suitable, so it is very good in China. I tried it myself. It is really good to increase the thick taste, but it has no obvious effect on refreshing and enhancing the original flavor. It is very different from I+G, and the paste product still has bitterness.
3) A meaty yeast extract derived from yeast extract, which is mainly made of meaty spices prepared by Maillard reaction.