In many foods, yeast extract is used as a flavor additive or nutrient booster due to its artificially produced fermented nature. It is typically presented as a dark brown paste. Foods can benefit from yeast extract, which can provide a distinctive umami flavor to them. It is typically produced in liquid form, which can be dried to powder or turned into a paste, depending on the application. Yeast extract is used by food companies and restaurants as an aromatic ingredient to enhance the flavor of soups, sauces, seasonings, snacks, prepared meals, meat products, and more. By extracting the cell constituents of yeasts, we are able to place all these valuable nutritional components in one product. Yeasts contain a substantial amount of proteins (42-45%), and amino acids (DNA 0,4%, RNA 6,3%). Yeast extracts are known to have savory profiles, which makes them suitable ingredients for meat products. Most meat products consumed today are emulsified, combining meat, fat, and water. It is possible that some of the meaty, savory flavor may be lost during the processing. A natural solution to compensate for the loss without compromising on the taste of the original product is to use yeast. It is easy to apply yeast extracts to dough during the chopping process. The powdered form can be applied as a spice. Depending on the protein content in the yeast extract, it can also aid in the formation of emulsions during the emulsifying process. Due to their polar structure, the amino acids found in yeast extracts play an emulsifying role. A phase distribution is formed by this polar structure. Throughout the entire process, they will not be affected by physical and chemical changes (pH differences, mechanical treatment, cooking, and cooling).