Enzymatically Hydrolyzed Chicken Fat
Enzymatically hydrolysed chicken fat is rendered poultry fat treated with lipase so that a controlled proportion of its triglycerides is split into free fatty acids and partial glycerides. It is a flavour intermediate rather than a cooking fat, and it is the standard means of building authentic chicken character in savoury flavour manufacture.
Chicken fat is considerably more unsaturated than beef or pork fat, and linoleic acid makes up a large share of it. That single compositional fact determines the product. Once linoleic acid is released from the glycerol backbone it oxidises readily, and the sequence of oxidation gives 2,4-decadienal together with related unsaturated aldehydes, which are the compounds most responsible for the aroma of cooked chicken and of chicken fat in particular. Gamma and delta lactones formed from hydroxy acids add the roundness associated with roast poultry skin. None of this chemistry proceeds efficiently while the fatty acids remain esterified, so hydrolysis is the enabling step.
The material comes as a yellow viscous oil or soft paste, sometimes spray dried onto a carrier. Its acid value is the primary specification and runs far above what an edible fat would carry. Because the released acids are unsaturated, the product oxidises quickly and is stabilised with antioxidants, packed with limited headspace and stored cool.
We source bulk Enzymatically Hydrolyzed Chicken Fat from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Yellow viscous oil or soft paste, clear when warmed |
| Odour and Flavour | Strong cooked chicken fat, characteristic, matching retained reference |
| Acid Value | To declared range for the grade, commonly 50 to 150 mg KOH/g |
| Free Fatty Acid, as oleic | To declared range for the grade |
| Free Fatty Acid Profile | Conforms to reference chromatogram |
| Linoleic Acid, free | Not less than the value declared for the grade |
| Residual Lipase Activity | Not detected |
| Moisture | Not more than 1.0 percent |
| Peroxide Value | To declared range, not more than 10 meq/kg |
| Anisidine Value | To declared range for the grade |
| Insoluble Impurities | Not more than 0.1 percent |
| Antioxidant | To declared type and level |
| Lead | Not more than 0.5 mg/kg |
| Total Plate Count | Not more than 1,000 cfu/g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Degree of hydrolysis, expressed as acid value or free fatty acid percentage, is the controlling variable, and grades run from lightly hydrolysed material used as a mild carrier through to heavily hydrolysed material used as a concentrated reaction precursor. More hydrolysis gives more intensity but also more soapy character, so the grade is matched to the reaction it will feed.
Enzyme specificity is the second axis, since a 1,3-specific lipase releases only the fatty acids at the outer positions of the glycerol backbone while a non-specific one releases all three, giving a different acid profile from the same fat. The third is oxidative state, and this matters more for chicken fat than for tallow, because a controlled degree of oxidation is what generates the wanted aldehydes while further oxidation gives rancidity. Some grades are therefore made deliberately partly oxidised and are specified on peroxide and anisidine value as well as acid value. A fourth axis is whether the hydrolysate has been carried on through a Maillard step into a finished chicken reaction flavour. Physical form covers oil, paste and spray dried powder, and halal certification is significant in this class.
Applications
- Chicken reaction flavour manufacture, as the lipid precursor that supplies species character
- Instant noodle chicken soup bases and seasoning oil sachets
- Bouillon cubes, stock powders and gravy bases
- Snack seasoning, dispersed in an oil slurry before tumbling
- Retorted and frozen poultry ready meals, restoring character lost in processing
- Injected and marinated poultry, replacing flavour lost through tumbling
- Dumpling and bun fillings, where steaming strips the lighter notes
- Plant based chicken analogues, where the base carries no poultry lipid
- Pet food palatants and coatings, where poultry fat drives acceptance
- Compound seasoning and sauce manufacture, as a richness component
China Manufacturers of Enzymatically Hydrolyzed Chicken Fat
Top Enzymatically Hydrolyzed Chicken Fat 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 rendered poultry fat is produced under United States Department of Agriculture Food Safety and Inspection Service inspection, and a flavour intermediate containing poultry derived material above the applicable threshold remains within that jurisdiction, which governs the establishment, the permitted raw material and the naming of the product. Lipases used are food enzymes with generally recognised as safe status or a clearance for the intended use, and any finished flavour is labelled under 21 CFR 101.22 as natural or artificial according to how it was made. Antioxidants are permitted at levels set in the food additive regulations and must be declared.
In the European Union the raw fat falls under Regulation (EC) No 853/2004, which requires an approved establishment, restricts the raw material to animals fit for human consumption, sets permitted rendering conditions and lays down compositional criteria for the finished fat. Regulation (EC) No 1332/2008 and its Union list process govern food enzymes. Where the hydrolysate is taken on into a reaction step, thermal process flavourings form a defined category under Regulation (EC) No 1334/2008 with fixed conditions of temperature, time and permitted starting materials, and product made within those conditions needs no individual authorisation and carries no E number. Antioxidants carry E numbers under Regulation (EC) No 1333/2008. Codex is relevant through its standard for named animal fats and its general guidelines for the use of flavourings.
Manufacturing Process
Refined chicken fat is charged to a jacketed stirred reactor with water and heated with agitation to form an emulsion, since lipase works at the interface between fat and water and the interfacial area determines the rate. The batch is adjusted to the working temperature and pH of the chosen enzyme, usually a microbial lipase of Aspergillus, Rhizomucor or Candida origin. The enzyme is dosed, and the hydrolysis is held for several hours with the acid value tracked by titration until the target is reached.
The enzyme is then denatured by heating the batch and holding it long enough to guarantee inactivation, which also removes part of the water. The mass is then settled or centrifuged to take off the aqueous phase and insolubles before the fat is dried under vacuum. Because the wanted aldehydes come from oxidation of the released linoleic acid, some processes include a short controlled oxidation stage at moderate temperature with limited air, monitored closely so that it stops well short of rancidity. Where a finished flavour is required the hydrolysate is charged on with a protein hydrolysate or amino acids, reducing sugars, cysteine and thiamine and reacted between ninety five and one hundred and twenty degrees Celsius before rapid cooling. Antioxidants are added, and the product is filled hot into pails or drums under nitrogen, or emulsified with a carrier and spray dried. Release covers acid value, free fatty acid profile, peroxide and anisidine values, moisture and a sensory panel against a retained reference.
