Beef Paste Essence
Beef paste essence is the paste form of a beef reaction flavour, a dark brown semi solid concentrate at 70 to 85 percent solids that is spooned or pumped rather than poured. It is the richest of the beef flavour presentations because it never passes through a drying step, so the volatile sulphur compounds and the fat borne long chain aldehydes that carry species identity survive into the finished material largely intact.
Composition centres on the reaction mass itself, produced from hydrolysed protein, yeast extract, reducing sugars, cysteine and thiamine cooked with rendered beef fat, and then standardised with salt, glutamate, ribonucleotides and a small carbohydrate load. Real beef extract is included in the better grades. The paste is preserved by its own low water activity and high salt rather than by an added preservative.
Texture is thick and slightly grainy, softening on warming, and the material disperses into hot water or a hot fat phase rather than dissolving cleanly in cold. Drums and pails are filled hot and with minimal headspace, since the surface is where oxidation and colour darkening begin. Dosage in a finished soup or braising liquid is typically between 0.3 and 2 percent.
We source bulk Beef Paste Essence from top China manufacturers for our partners. The manufacturer is in Hunan. 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.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark brown viscous paste, uniform, free from foreign matter |
| Odour and flavour | Characteristic cooked beef, conforms to retained standard |
| Identification | Sensory and gas chromatographic comparison with reference batch |
| Moisture | Not more than 25.0 percent |
| Water activity | Not more than 0.80 |
| Salt, as sodium chloride | To formula, within plus or minus 2.0 percent absolute |
| Fat content | To formula, reported on every batch |
| pH, 10 percent aqueous dispersion | 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 5000 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
Grades are quoted first on strength, usually expressed as a recommended dosage rather than an assay, and second on whether the paste contains genuine beef extract and tallow or is built entirely from vegetable and yeast derived materials. The meat containing grades give the fullest profile and are used where authenticity matters; the meat free grades are used for vegetarian products, for meat analogues and for markets where animal material complicates import. Halal and kosher lines are produced and certified separately.
Profile is the other axis. Boiled or stewed types, produced with a longer, lower temperature reaction, are used in broths and braising liquids; roasted types, from a hotter and shorter reaction with more pyrazine development, are used in grilled meat and barbecue applications. Salt content varies from a low salt concentrate intended for dilution in a seasoning plant to a fully seasoned base ready for direct use. Viscosity grades differ in pumpability, which matters where the paste is dosed by positive displacement pump on a continuous line.
Applications
- Hot pot and braising bases, where the paste is fried out in oil at the start of the cook
- Beef noodle soup bases in restaurant and industrial kitchens
- Retorted soups and canned stews, where a body grade is dosed before sterilisation
- Gravies, demi glace bases and brown sauces
- Marinades and injection brines for cooked and roast beef products
- Sausage and meat emulsion seasoning, where the fat borne notes disperse into the meat batter
- Meat analogues based on soya, pea or wheat protein, where the paste supplies the species character
- Filling systems for dumplings, buns and pies with limited real meat inclusion
- Seasoning oils and chilli oils built on a beef profile
- Pet food palatants applied as a coating slurry
China Manufacturers of Beef Paste Essence
Top Beef Paste Essence 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 the paste is treated as a flavouring, and each component must be a permitted flavouring or food ingredient: substances listed at 21 CFR 172.515, GRAS flavourings at 21 CFR 182.60, spices and natural extractives at 21 CFR 182.10 and 182.20, or independently determined GRAS substances such as those on the FEMA GRAS list. Monosodium glutamate, hydrolysed protein and yeast extract each carry their own status and must be declared by name. Where the paste contains beef derived material, the finished food may fall under USDA Food Safety and Inspection Service labelling jurisdiction, and the natural or artificial flavour declaration follows 21 CFR 101.22.
In the European Union thermal process flavourings form a defined category within Regulation (EC) No 1334/2008, which sets the conditions of temperature and time under which they may be produced and sets limits on certain substances in the finished flavouring. The same regulation governs when the description natural may be applied. Glutamate, ribonucleotides and any additive in the standardisation blend must be authorised under Regulation (EC) No 1333/2008. Beef derived components bring the material within the scope of Regulation (EC) No 853/2004 and the associated import controls, and soya, wheat, milk and celery derived components must be declared under Regulation (EU) No 1169/2011.
Manufacturing Process
The reaction is carried out in a jacketed pressure kettle. Hydrolysed vegetable or animal protein, yeast extract, a reducing sugar such as xylose, cysteine or cystine, thiamine and rendered beef fat are charged with water and brought to a controlled mildly acidic pH. The batch is heated to roughly 100 to 130 degrees Celsius and held under agitation for between half an hour and several hours, with time, temperature and pH set to place the profile on the boiled to roasted axis. Progress is followed by sensory checks against a retained standard, and the batch is cooled quickly once the endpoint is reached to stop further development.
Because the product is sold as a paste, there is no drying train. Instead the cooled reaction mass is concentrated under vacuum where the solids need lifting, then standardised by blending in salt, glutamate, ribonucleotides, beef extract and the top note aroma chemicals that would not have survived the cook. The blend is passed through a colloid mill or high shear homogeniser to give a uniform texture, pasteurised, and hot filled into lined pails or drums which are sealed and cooled without agitation. Release covers water activity, salt, sensory conformity and the microbiological limits.
