Bone Marrow Extract Of Cattle
Bone marrow extract of cattle is a savoury concentrate produced by cooking bovine bones and the marrow they contain in water, separating the fat and insoluble solids, and evaporating the resulting stock. It belongs to the same family as beef extract but is drawn from bone and marrow rather than from lean muscle, which gives it a different composition and a different flavour signature.
The soluble fraction is dominated by gelatin derived peptides from the collagen of the bone matrix, together with free amino acids, minerals released from the bone, and the lipid soluble aroma compounds that give marrow its characteristic rich, faintly sweet, unmistakably bovine note. Collagen peptide content gives the extract a body building effect in liquids that a muscle derived extract does not have, and the mineral fraction, chiefly calcium and phosphate, is higher than in beef extract.
The material is traded as a brown to dark brown paste at high solids or as a spray dried powder, and in both forms it dissolves in hot water to a slightly cloudy stock. A residual fat content is deliberate rather than accidental in most grades, since the aroma sits in the lipid phase, and that fat makes the product prone to oxidation, so it is packed with limited headspace, often with an added antioxidant, and held cool.
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- Function
- Plant extract
Specifications
| Item | Specification |
|---|---|
| Appearance | Brown to dark brown paste or free flowing powder |
| Odour and Taste | Characteristic rich bovine stock, savoury, no rancid notes |
| Solubility | Disperses in hot water to a slightly cloudy stock |
| Total Solids | ≥ 95.0% (powder grade) |
| Total Nitrogen | ≥ 7.0% (dry basis) |
| Amino Nitrogen | ≥ 1.5% (dry basis) |
| Fat | 3.0% to 10.0% |
| Sodium Chloride | ≤ 5.0% (unsalted grade) |
| Total Ash | ≤ 25.0% (dry basis) |
| pH (2% solution) | 5.5 to 6.8 |
| Peroxide Value (extracted fat) | ≤ 5.0 meq/kg |
| Lead | ≤ 1.0 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 10,000 cfu/g |
| Yeast and Mould | ≤ 100 cfu/g |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades are defined by physical form and by solids. Paste runs at roughly 60 to 80 percent total solids and is handled warm, while spray dried powder is at 95 percent solids and above and is usually carried on maltodextrin or salt to keep the residual fat from causing caking. Both are quoted on total nitrogen and on fat, the fat figure being the one that distinguishes a marrow extract from a lean beef extract.
The trade separates extracts made from marrow bones alone, which carry the fullest flavour, from those made from mixed bone with the marrow as one contributor, and from enzymatically assisted grades in which a protease is used to raise the yield of soluble peptide. Salted and unsalted versions are separate items. Halal and Kosher certified material is made on dedicated lines with certified slaughter sourcing. Because the raw material is bovine bone, the specification always states the anatomical origin and the age and country of the cattle, which is a regulatory requirement rather than a commercial preference.
Applications
- Bone broth concentrates and ready to drink broths, where the collagen peptides give the body the category is sold on
- Stock powders and bouillon cubes, contributing a rounder, fattier profile than a lean beef extract
- Soup and ramen bases, particularly styles built around a long simmered bone stock
- Gravies and demi glace preparations, where the gelatin fraction provides cling and mouthfeel
- Sauce systems for ready meals, dosed to restore richness lost during retorting
- Processed meat products, used to reinforce cooked meat character in sausage and burger mixes
- Savoury snack seasonings, applied at low inclusion on crisps and extruded products
- Pet food palatants and wet pet food gravies, where the fat borne aroma drives acceptance
- Microbiological and cell culture media, in which bone and marrow derived peptones are a nitrogen source
China Manufacturers of Bone Marrow Extract Of Cattle
Top Bone Marrow Extract Of Cattle 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, bone and marrow extracts of cattle are meat food products under the jurisdiction of the Food Safety and Inspection Service of the Department of Agriculture, produced in an inspected establishment and labelled under the meat and poultry labelling rules rather than as a food additive. Bovine raw material is subject to the prohibition on specified risk materials, which excludes certain tissues and, for cattle over the relevant age, the vertebral column, so the bone types entering the process are controlled and documented.
In the European Union the extract is a food ingredient rather than a food additive, so no E number applies and it is declared by name on the ingredient list. Production takes place in an establishment approved under the hygiene rules for food of animal origin, the material carries an identification mark, and imports require a veterinary health certificate from an approved country and establishment. The transmissible spongiform encephalopathy regulation governs which bovine tissues may be used, requires the removal of specified risk material, and restricts the use of mechanically separated meat from bovine bones, all of which shape how a bone marrow extract may be produced for the Union market. Codex has no commodity standard for the ingredient and JECFA has issued no additive specification for it.
Manufacturing Process
Bones are received from an inspected abattoir, size reduced in a bone crusher and loaded into jacketed extraction vessels with water. The charge is cooked at controlled temperature for an extended period, which hydrolyses part of the bone collagen into soluble gelatin, releases the marrow lipids and drives minerals into solution. Fat separates to the surface and is removed by skimming and centrifugation while the batch is hot, with a controlled proportion retained or added back where the specification calls for it.
The stock is drawn off, screened to remove bone chips and insoluble residue, and clarified by decanting and a second centrifugal stage. Where a higher soluble yield is wanted, a food grade protease is dosed and then inactivated by heat before separation. The clarified stock is filtered and concentrated in a falling film or multiple effect vacuum evaporator at low temperature, which limits darkening and the development of burnt notes. The concentrate is standardised for solids, nitrogen, fat and salt, then either hot filled as paste into lined drums or spray dried with a carrier into a free flowing powder, cooled and packed.
