B-V Broth and Sauce

Sammi

Got a gift of B-V sauce. Does anyone have any experience with this stuff? I've never heard of this stuff, it's got some interesting ingredients.

henapple

Never heard of it. I'm interested to see ...

theyolksonyou

Is that like liquid bouillon?

Sammi

It's a concentrated form of bouillon. Made in Little Ferry NJ. 1 tsp in anything, (gravy, basting sauce, bbq sauce) I thought that someone south of the border would have seen it or used it. 

Kind of wondering what autolyzed yeast extract is. 

nolaegghead

I've heard of that before.  Wonder if the B-V is for BoVine.

I di int know what autolyzed meant either.  Sounds cool as hell.  So I looked it up and posted here as a public service.

Autolyzed yeast

Autolyzed yeast (containing the cell walls) or autolyzed yeast extract consists of concentrations of yeast cells that are allowed to die and break up, so that the yeasts’ endogenous digestive enzymes break their proteins down into simpler compounds (amino acids and peptides).

Marmite Yeast Extract

Yeast autolysates are used in Vegemite (Australia), Marmite, Promite, Oxo (Ireland, New Zealand, South Africa and the United Kingdom), Cenovis (Switzerland), Vitam-R (Germany) and Maggi sauce. Bovril (Ireland and the United Kingdom) switched from beef extract to yeast extract for 2005 and most of 2006, but later switched back.

The general method for making yeast extract for food products such as Vegemite and Marmite on a commercial scale is to add sodium chloride (salt) to a suspension of yeast, making the solution hypertonic, which leads to the cells shrivelling up; this triggers autolysis, in which the yeast self-destructs. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls) are separated. Removing the cell walls concentrates the flavours and changes the texture.

Yeast extract is used as a flavour enhancer in processed foods of all kinds.