Marinade Flavour Cream
Marinade Flavour Cream is a paste form flavour concentrate designed to be dispersed into a marinade, brine or tumbling liquor rather than dosed as a dry powder. Its construction is an emulsion in which a Maillard reaction base, built from hydrolysed protein, reducing sugars and cysteine, is combined with a refined fat, milled spice or spice oleoresin, salt, yeast extract and enhancer, and held as a soft paste. The fat phase is the point of the format: it holds the oil soluble spice volatiles and the lipid derived meaty notes that a spray dried powder loses during drying, and it releases them slowly as the marinated meat is cooked.
It sells as a soft light to dark brown paste in pails, lined drums or squeeze packs, and is dispersed into water or brine with agitation and moderate warmth before the meat is added. Dosage in a made up marinade typically runs between 1 and 5 percent of the liquor, which corresponds to a fraction of a percent on the finished meat weight. Because of the fat load, oxidative rancidity rather than microbiology usually limits shelf life, so the paste is packed with minimal headspace and held cool or frozen.
We source bulk Marinade Flavour Cream from top China manufacturers for our partners. The manufacturer is in Hunan. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Light to dark brown soft paste, uniform, no phase separation |
| Odour and Taste | Characteristic savoury and spice, no rancid or burnt note |
| Moisture | Not more than 25.0 percent |
| Fat | 20.0 to 45.0 percent as declared |
| Sodium Chloride | As declared, plus or minus 2.0 percent |
| Amino Acid Nitrogen | Not less than 0.5 percent |
| pH at 1 percent dispersion | 5.0 to 6.5 |
| Dispersibility in Water at 40 degrees Celsius | Complete within 5 minutes with agitation |
| 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
Grades are described by profile and by the balance between the reaction base and the spice fraction. Species specific versions exist for chicken, pork, beef, lamb and seafood, each built on a different reaction base, and a general savoury grade is offered where the marinade carries its own spice. Spice forward grades are chosen where the marinade is otherwise plain; meat forward grades where the aim is to deepen the cooked character of a lean cut.
Beyond that, buyers specify fat content and fat type, since a paste built on a high melting fat disperses poorly in a cold brine, salt level, which is usually held low so the formulator retains control of the cure, whether monosodium glutamate is present or umami comes from yeast extract alone, and whether the paste is filtered free of particulate for injection use or carries visible spice for a tumble or rub application. Halal, kosher and clean label versions are stocked, the last built without added glutamate or artificial flavour.
Applications
- Tumbled and injected poultry, where the paste disperses into the brine before the meat is loaded
- Fried chicken preparation, applied as a wet marinade before coating and frying
- Grilled and barbecue meats, where the fat carrier holds aroma through the grill
- Roast pork and char siu style products, contributing both flavour and surface browning
- Skewered and satay products, where the paste doubles as the coating medium
- Sausage and reformed meat, dispersed into the emulsion during chopping
- Chilled ready to cook marinated meat sold at retail
- Ready meals and prepared dishes requiring consistent batch to batch flavour
- Seafood marinades for grilled and baked fish portions
- Plant based analogues, where the fat carrier supplies mouthfeel as well as flavour
China Manufacturers of Marinade Flavour Cream
Top Marinade Flavour Cream 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 Food and Drug Administration regulates the product as a mixture of its components. 21 CFR 101.22 handles the reaction flavour fraction as a flavour, and process flavours built from hydrolysed protein, sugars and amino acids qualify where each starting material is itself an approved food ingredient. Spices and their oleoresins are generally recognised as safe under 21 CFR 182.10 and 182.20, monosodium glutamate is affirmed as generally recognised as safe under 21 CFR 182.1, and the ribonucleotides are recognised flavour enhancers. Hydrolysed protein must be declared by a name identifying the source protein under 21 CFR 102.22, and use on meat and poultry means the labelling rules administered by the Food Safety and Inspection Service also apply.
In the European Union the reaction flavour falls under Regulation (EC) No 1334/2008, which sets the permitted starting materials, reaction conditions and by product limits for thermal process flavourings. The enhancer components carry E numbers under Regulation (EC) No 1333/2008, monosodium glutamate as E 621, disodium inosinate as E 631 and disodium guanylate as E 627, and any emulsifier or antioxidant carries its own number and conditions of use. Codex has adopted general standards covering the same additive classes and general guidelines for flavourings, and JECFA has evaluated the glutamates and the ribonucleotides. Soy, wheat, milk, celery and mustard derived components trigger allergen declaration in both jurisdictions.
Manufacturing Process
The reaction base is made first. Hydrolysed vegetable or animal protein is combined with reducing sugars, cysteine, thiamine and a portion of the fat and held in a jacketed pressurised reactor at controlled temperature and time so that the Maillard and lipid derived fractions develop together, then cooled and standardised against a reference sample by gas chromatography and sensory panel. The spice fraction is prepared separately, either as cryogenically milled and steam sterilised powder or as an oleoresin recovered by solvent or supercritical carbon dioxide extraction.
Compounding takes place in a heated jacketed mixer fitted with a high shear head. The reaction base, remaining fat, water, salt, yeast extract, enhancer and spice fraction are combined and worked until the emulsion is stable and the spice is evenly wetted by the fat phase, with the high shear stage setting both dispersion behaviour in a cold brine and separation resistance in the pail. A short hot holding step allows the spice volatiles to migrate into the fat. The paste is then cooled through a scraped surface heat exchanger to a fill temperature at which it is still pumpable, hot filled, cooled and packed, with nitrogen flushing where the fat load makes oxidation the limiting factor.
