Meat Flavour King
Meat flavour king is a Chinese market trade name for a compound savoury enhancer sold to processors of meat products, prepared dishes and snacks. It is a formulated powder rather than a defined substance, and its purpose is to lift the meat character of a product whose actual meat content is low, by combining an umami base with a reaction flavour in a single addition.
A typical composition brings together a taste fraction and an aroma fraction. The taste fraction is built on monosodium glutamate, disodium 5 inosinate and 5 guanylate, yeast extract and hydrolysed vegetable protein, which between them supply glutamate, nucleotides and savoury peptides that reinforce one another. The aroma fraction is a thermal process meat flavour together with rendered fat and spice extractives that set the species direction. Salt, sugar and maltodextrin make up the balance and act as the carrier.
The product is a light brown free flowing powder that dissolves in warm water. It is hygroscopic and cakes if exposed to humid air, and the aroma fraction is the part that degrades first in storage, so it is packed in laminated film with an inner liner and used within a defined shelf life.
We source bulk Meat Flavour King from top China manufacturers for our partners. The manufacturers are in Shandong. 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 brown free flowing powder, free from foreign matter |
| Odour and Taste | Characteristic savoury meat, conforming to the reference sample |
| Moisture | Not more than 5.0% |
| Total Nitrogen | Not less than 3.0% |
| Sodium Chloride | Not more than 45.0% |
| Particle Size | Not less than 95% through 40 mesh |
| pH, 1% Solution | 5.5 to 7.0 |
| 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 |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are described by species direction and by strength. Beef, pork and chicken directions are traded separately, and each is offered at several dosage levels, quoted as a recommended addition in grams per kilogram of finished product rather than as an assay, since the material has no single active constituent.
The other trading distinctions are compositional. Grades containing animal fat or meat hydrolysate are separated from all vegetable compositions, which are used where a vegetarian or halal declaration is required. Nucleotide free grades are made for buyers who add their own enhancer system, and low sodium grades replace part of the salt with maltodextrin. Because the product is a blend and not a standardised article, the specification is set between buyer and producer for each formulation.
Applications
- Emulsified sausage, ham and luncheon meat, where an extended formulation needs its meat character reinforced
- Frozen dumpling, bun and spring roll fillings carrying a diluted meat content
- Prepared and chilled meals, giving a consistent savoury base across a recipe range
- Soup, stock and gravy bases produced by central kitchens
- Savoury snack seasonings applied in the tumble drum
- Marinades and injection brines for further processed poultry and pork
- Instant noodle seasoning sachets in meat variants
- Plant based meat analogues, using the all vegetable composition
China Manufacturers of Meat Flavour King
Top Meat Flavour King manufacturers in China.
Qingdao Hodias Food Ingredient Co., Ltd.2 ingredients in the directory
Qingdao Ruikelai Catering Ingredients Co., Ltd.6 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
The product is a compound seasoning rather than a single additive, so its status follows that of its components. In the European Union monosodium glutamate falls in the permitted glutamates group and the nucleotide enhancers in the ribonucleotides group, each with its own E number that must be declared in the finished food. The reaction flavour component is a thermal process flavouring, made under the conditions the flavourings framework prescribes, and any added flavouring substance must be on the Union list.
In the United States monosodium glutamate is listed as generally recognised as safe and must be declared by name, and the nucleotide enhancers are likewise cleared for food use. The flavour fraction is covered by the FEMA GRAS programme. Grades built on wheat or soya hydrolysate carry the corresponding allergen declaration, and where acid hydrolysed vegetable protein is used the chloropropanol controls that apply to that ingredient carry through into the blend.
Manufacturing Process
Manufacture is a blending operation. The reaction flavour component is produced separately by heating a protein hydrolysate with reducing sugars and cysteine, then spray dried onto a carrier. That powder is weighed together with monosodium glutamate, nucleotides, yeast extract, hydrolysed vegetable protein, salt, sugar and spice extractives against a formula, with the minor components pre-blended into a premix so that materials dosed at fractions of a percent distribute evenly.
The materials are combined in a ribbon or conical screw mixer under low humidity, since segregation of the dense salt and glutamate crystals from the light flavour powders is the main quality risk. Where a fat fraction is included it is sprayed onto the moving bed rather than added as a lump. The blend is sieved, passed through a metal detector, checked against a retained sensory standard, and packed into lined bags or drums.
