Fresh Bone Marrow Paste
Fresh Bone Marrow Paste is a savoury flavour base produced by extracting fresh animal bone and marrow, most often pork or beef femur and vertebra, into water under heat and pressure, then concentrating the liquor to a thick paste. The extract carries collagen derived peptides, free amino acids, marrow lipids and the bone mineral fraction, which together give the mouthfeel and long finish that a plain hydrolysate cannot reproduce. In most commercial grades the concentrate is also Maillard reacted with reducing sugars and cysteine so that the cooked meat aroma is developed rather than only the brothy taste.
It is a light brown to dark brown viscous paste, usually at 60 to 80 percent solids, packed in pails or lined drums and held refrigerated. The paste disperses in hot water and in wet meat systems but needs shear and warmth to break down at low temperature. The lipid fraction is prone to oxidation, so material is packed with minimal headspace and is often nitrogen flushed.
We source bulk Fresh Bone Marrow Paste from top China manufacturers for our partners. The manufacturer is in Beijing. 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 | Light brown to dark brown viscous paste, uniform |
| Odour and Taste | Characteristic cooked bone broth, savoury, no rancid note |
| Total Solids | Not less than 60.0 percent |
| Total Nitrogen | Not less than 4.0 percent |
| Amino Acid Nitrogen | Not less than 1.0 percent |
| Fat | 5.0 to 20.0 percent as declared |
| Sodium Chloride | Not more than 20.0 percent |
| pH at 1 percent dispersion | 5.5 to 7.0 |
| Peroxide Value | Not more than 5.0 meq per kg |
| Lead | Not more than 1.0 mg per kg |
| Arsenic | Not more than 0.5 mg per kg |
| Total Plate Count | Not more than 10000 cfu per gram |
| Yeast and Mould | Not more than 100 cfu per gram |
| Salmonella | Absent in 25 g |
Common Markets Grades
The main grade split is between plain extract grades, in which the paste is simply the concentrated bone and marrow liquor with salt added as a preservative aid, and reaction grades, in which sugars, cysteine and thiamine have been reacted into the concentrate to build the roasted meat aroma. Plain grades are chosen where the manufacturer wants body and will build the aroma separately; reaction grades are used where the paste is the whole flavour addition.
Species is the second axis, with pork, beef and chicken bone pastes each carrying a distinct profile, and mixed bone grades sold where cost matters more than species claim. Beyond that, buyers specify solids content, fat content, salt level, whether the product is spray dried into a powder instead of held as paste, and whether it is declared natural, which requires that the whole flavouring fraction come from the bone extract and permitted reaction processes.
Applications
- Ramen and noodle soup bases, where it supplies the tonkotsu style body that a clear stock lacks
- Bouillon cubes and stock concentrates, replacing part of the meat extract load
- Retort soups and broths, where the collagen fraction survives sterilisation and holds mouthfeel
- Hot pot bases, giving depth to a stock built largely from water and spice
- Processed meat such as sausage, ham and meatball, improving juiciness perception in high yield formulations
- Frozen dumpling and bun fillings, where the paste carries both fat and savoury character
- Gravy and sauce systems for ready meals
- Braising and marinade liquors for pot stewed meat production
- Instant noodle oil sachets, where a fat continuous grade disperses into the seasoning oil
- Pet food palatants, where the amino acid and lipid fraction drives feed intake
China Manufacturers of Fresh Bone Marrow Paste
Top Fresh Bone Marrow Paste 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 a bone extract of this type is treated as a food ingredient rather than an additive, and the reacted grades are handled as flavours under 21 CFR 101.22. Process flavours built from protein hydrolysate, sugars and amino acids are permitted where each starting material is itself an approved food ingredient, and any individual aroma substance added to standardise the profile falls under the FEMA GRAS programme. Bone and marrow raw material must come from animals passed for human consumption under the applicable meat inspection rules.
In the European Union the reacted grades fall under Regulation (EC) No 1334/2008, which sets the permitted starting materials, maximum reaction temperature and time and by product limits for thermal process flavourings. The raw material is subject to the animal by products and food hygiene rules, which require bone from animals fit for human consumption and set the conditions under which it may be processed into food. Codex has adopted general guidelines for the use of flavourings, and JECFA has evaluated the principal Maillard derived flavouring groups. Where a grade contains added hydrolysed wheat or soy protein, those allergens must be declared in both jurisdictions.
Manufacturing Process
Fresh bone is received chilled or frozen, washed to remove blood and adhering tissue, and crushed to expose the marrow cavity. The crushed bone is charged to a pressure extractor and cooked in water at temperature above the atmospheric boiling point, which drives collagen hydrolysis to gelatin and releases marrow lipid and soluble minerals. Some plants follow this with an enzymatic step, dosing a protease into the cooled liquor to raise the free amino acid content before inactivating the enzyme by heat.
The cooked slurry is passed through a decanter centrifuge to remove bone residue, then through a separator to take off the bulk of the fat, part of which is added back at a controlled level. The clarified liquor is concentrated in a multiple effect or falling film evaporator under vacuum to the target solids. Reaction grades are then dosed with reducing sugars, cysteine and thiamine and held in a jacketed reactor at controlled temperature and time to develop the Maillard fraction. The concentrate is standardised against a reference sample, hot filled into pails or drums, cooled and held refrigerated, or emulsified with carrier and spray dried where a powder grade is required.
