Cheese Flavour
Cheese flavour is a compound flavouring that reproduces the aroma and taste of ripened cheese in foods that carry little or no cheese solids of their own. The traded product is a formulation rather than a single chemical, normally built on enzyme modified cheese and reinforced with short chain fatty acids, methyl ketones, lactones, sulphur compounds and diacetyl.
Profiles are sold by cheese type. Cheddar versions rest on butyric and caproic acid with methyl ketones adding a top note, blue types on 2-heptanone and 2-nonanone, Parmesan and Romano on a sharp, lipolysed free fatty acid profile, and mozzarella and cream cheese on lactones and diacetyl with far less acid character.
Physical form follows the application. Oil soluble liquids disperse into fats and are metered into sauces, fillings and fried snack oils. Water soluble liquids carried in propylene glycol or ethanol suit aqueous dressings and process cheese. Spray dried powders on maltodextrin or modified starch tumble onto crisps and extruded snacks. The free fatty acid fraction is volatile and easily damaged by heat, so encapsulated powders are used where the flavour has to survive baking or extrusion.
We source bulk Cheese Flavour from top China manufacturers for our partners. The manufacturers are in Fujian and 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 off white to pale cream powder |
| Odour and Taste | Characteristic ripened cheese, free from rancid or foreign notes |
| Moisture | Not more than 5.0% |
| Fat Content | 15.0 to 25.0% |
| Sodium Chloride | Not more than 12.0% |
| Particle Size | Not less than 95% through 40 mesh |
| pH, 10% Solution | 5.0 to 6.5 |
| Lead | Not more than 1.0 mg/kg |
| Arsenic | Not more than 0.5 mg/kg |
| Total Plate Count | Not more than 10,000 cfu/g |
| Yeast and Mould | Not more than 100 cfu/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The core trading grades are enzyme modified cheese paste, finished liquid flavour and spray dried powder. Enzyme modified cheese is the concentrated intermediate, typically ten to thirty times the flavour strength of the cheese it was made from, and is sold as a pumpable paste with a dairy declaration. Finished liquids are standardised to a stated dosage rate rather than to an assay figure, since the material has no single active compound.
Powders are offered as plain spray dried grades for dry seasoning blends and as encapsulated grades where a higher retention through heat is required. Both natural and nature identical compositions are available, and the distinction rests on whether every flavouring component comes from a natural source. Dairy free versions built entirely on aroma chemicals and vegetable carriers are traded for vegan and allergen restricted applications.
Applications
- Extruded and fried snacks, where the powder is applied in the seasoning tumble to give a cheddar or nacho profile
- Process cheese and cheese analogues, where it restores the ripened character lost when young curd or vegetable fat replaces matured cheese
- Instant macaroni and pasta sauce sachets, which carry almost no real cheese solids
- Crackers and savoury biscuits, using encapsulated grades that survive the oven
- Culinary sauces and soup bases, where oil soluble liquids carry the flavour into the fat phase
- Bakery fillings and savoury pastry, where a mild cream cheese profile is required without added moisture
- Plant based cheese alternatives built on coconut oil and starch, which have no fermentation flavour of their own
- Dressings and dips, where water soluble liquids disperse without breaking the emulsion
- Frozen ready meals and gratins, where a blue or Parmesan profile is added after the cheese has been heat damaged
China Manufacturers of Cheese Flavour
Top Cheese Flavour manufacturers in China.
- Fuzhou Yuantian Biotechnology10 ingredients in the directory
- Jin Ba Lei Flavors&fragrances Co., Ltd.5 ingredients in the directory
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
Cheese flavour is regulated as a flavouring rather than as a food additive, so it carries no E number. In the European Union it falls under the general flavourings framework, and every flavouring substance used in the blend must appear on the Union list of authorised flavouring substances. The lipases and proteases used to make the enzyme modified base act as processing aids and are inactivated before the material is sold.
In the United States the individual flavouring substances are cleared as generally recognised as safe, most of them through the FEMA GRAS programme, and the dairy raw materials must come from pasteurised milk. Codex evaluates flavouring substances individually through JECFA rather than assessing compound flavourings. Grades containing milk derived material carry a milk allergen declaration in both markets.
Manufacturing Process
The flavour base is made by enzyme modification of cheese. Young cheese or pasteurised curd is blended with water and emulsifying salts to a smooth slurry, then dosed with lipases and proteases selected for the target profile. Lipases release butyric, caproic and caprylic acid from milk fat, while proteases free the peptides and amino acids that give body and background savouriness. The slurry is held at forty to fifty degrees for one to three days under agitation, then heated to inactivate the enzymes and stop the reaction.
The cooled paste is blended with aroma chemicals, acids and dairy solids to bring it onto the target profile, then homogenised. Liquid grades are standardised with oil or a water miscible solvent and filtered. Powder grades are emulsified with maltodextrin, modified starch or milk solids and spray dried, with the option of a further fluid bed or matrix encapsulation step where heat stability matters.
