Beef Flavored
Beef flavoured is the catalogue term for a complete beef flavour system, meaning a blend that carries not only the aroma of cooked beef but the taste and colour that go with it. Where a beef flavouring is the aroma fraction alone, a beef flavoured system is formulated so that a manufacturer can dose one material into a soup, a snack coating or a protein base and obtain the finished sensory result.
A typical system combines a reaction flavour built from hydrolysed protein, reducing sugars and cysteine; a lipid fraction of beef tallow or a vegetable substitute that carries species identity; monosodium glutamate and ribonucleotides for savoury taste; salt; a caramel colour to give the expected brown; and a carbohydrate carrier. Some versions include real beef extract or cooked meat powder at a few percent.
Supply forms are free flowing powder, viscous paste and liquid. Powder dominates because most applications are dry mixes and coatings. The system is fully dispersible in hot water rather than truly soluble, since the fat and any meat solids form a suspension, and it is packed in a moisture and oxygen barrier because both the sulphur aroma compounds and the fat fraction degrade on exposure to air.
We source bulk Beef Flavored from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Free flowing light to medium brown powder, free from lumps |
| Odour and flavour | Characteristic cooked beef broth, conforms to retained standard |
| Identification | Sensory and gas chromatographic comparison with reference batch |
| Moisture | Not more than 5.0 percent |
| Salt, as sodium chloride | To formula, within plus or minus 2.0 percent absolute |
| Monosodium glutamate | To formula, within plus or minus 2.0 percent absolute |
| Fat content | To formula, reported on every batch |
| pH, 1 percent aqueous solution | 5.0 to 6.5 |
| Lead | Not more than 1.0 mg per kg |
| Arsenic | Not more than 1.0 mg per kg |
| Total plate count | Not more than 10000 cfu per g |
| Yeast and mould | Not more than 100 cfu per g |
| Escherichia coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The main commercial distinction is whether the system contains meat derived material. Systems built with beef extract, cooked beef powder or tallow give the most authentic result but bring species declaration, religious certification and import documentation with them. Systems built entirely from yeast extract, vegetable protein hydrolysate and plant fat carry no meat, and are used for vegetarian products, for meat analogues and for markets where animal material complicates registration.
Beyond that, grades are quoted on savoury strength, set by the glutamate and ribonucleotide content; on salt level, which ranges from a low salt concentrate for dilution to a fully seasoned base; and on physical form. Halal and kosher certified lines are maintained separately with dedicated production. Labelling status separates natural systems from those containing artificial flavouring components, and buyers should note that a product described as beef flavoured is in most jurisdictions making a claim about flavour rather than about meat content.
Applications
- Instant noodle seasoning sachets, where one dosed powder supplies aroma, savoury taste and broth colour
- Snack and crisp seasonings applied by tumble drum, where the system is blended with salt and carrier
- Bouillon cubes and stock powders sold to retail and catering
- Meat analogues and textured protein products, where the system carries the entire beef identity
- Retorted soups and sauces, where a heat stable version is dosed before sterilisation
- Gravy and sauce mixes reconstituted with hot water
- Filled pasta, dumplings and ready meals with a limited real meat inclusion
- Pet food coatings and palatants
- Rice and grain seasoning mixes carrying a beef broth profile
China Manufacturers of Beef Flavored
Top Beef Flavored manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States each component of the system must be a permitted food substance: flavouring components under 21 CFR 172.515 or the GRAS flavouring lists at 21 CFR 182.60 and 182.10, monosodium glutamate under 21 CFR 182.1 with declaration by name, and caramel colour as a colour additive exempt from certification. Where the system contains meat derived material, the finished food may fall under USDA Food Safety and Inspection Service jurisdiction for labelling and inspection rather than FDA. The distinction between a product labelled beef and one labelled beef flavoured is governed by the labelling rules on characterising ingredients, and a flavoured product must not imply a meat content it does not have.
In the European Union Regulation (EC) No 1334/2008 regulates the flavour fraction, and thermal process flavourings must meet the specific production conditions it lays down. Glutamate, ribonucleotides, caramel colour and anticaking agents must be authorised for the food category under Regulation (EC) No 1333/2008 and declared by E number. Meat derived components bring the product within the scope of Regulation (EC) No 853/2004 and the associated import controls, and quantitative ingredient declaration rules apply where beef is named or pictured on the pack. Allergenic components such as soya, wheat, milk and celery are declared under Regulation (EU) No 1169/2011.
Manufacturing Process
The aroma fraction is produced first, by reacting hydrolysed protein, yeast extract, a reducing sugar, cysteine and thiamine with a lipid source in a jacketed pressure reactor at roughly 100 to 130 degrees Celsius under controlled pH, then cooling rapidly once the target sensory endpoint is reached. Where beef extract is used, it is produced separately by cooking beef in water and concentrating the broth under vacuum to a paste.
Those fractions are then built into the finished system. Glutamate, ribonucleotides, salt, caramel colour, carrier and any anticaking agent are weighed to formula, with the minor components premixed into part of the carrier so that inclusions of a fraction of a percent distribute evenly. For powder systems the whole mass is slurried, homogenised and spray dried in a co current tower, giving an encapsulated granule. Alternatively the reaction paste is plated onto the dry carrier in a ribbon blender, and the blend is dried and milled. Paste systems are homogenised, pasteurised and hot filled. Finished material is sieved, metal detected and packed in foil laminate or lined drums, and released against a retained sensory standard as well as the instrumental and microbiological specification.
