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Hydrolyzed yeast is a product derived from yeast cells that have undergone hydrolysis. Hydrolysis is a chemical process where water is used to break down complex molecules into simpler ones. In the case of yeast, this process breaks down the proteins and other components within the yeast cell wall and cytoplasm.

The resulting hydrolyzed yeast is a complex mixture of amino acids, peptides, vitamins, minerals, and other soluble compounds that were present in the original yeast. It is typically a liquid or paste form.

Hydrolyzed yeast is used in various applications. In the food industry, it serves as a flavor enhancer and a source of savory notes, often found in broths, soups, sauces, and seasonings. It is also used as a nutritional supplement due to its rich content of B vitamins and amino acids. In some cases, it can be found in animal feed formulations. The specific composition and properties of hydrolyzed yeast can vary depending on the yeast strain used and the hydrolysis process employed.