Meat Flavour Paste Essence
Meat Flavour Paste Essence is a meat flavour sold in paste form, the format known in the Chinese flavour trade as gao zhuang and the one used where the fullest reaction character is wanted. The paste is the reacted concentrate itself, standardised and filled without a drying step, which is the point of the format: spray drying strips part of the volatile fraction and separates the flavour from the fat that carries the species defining notes, whereas a paste retains both.
Its composition is a Maillard reaction product built from a protein hydrolysate, reducing sugars such as xylose and glucose, cysteine and thiamine as sulphur donors, and a fat fraction chosen for the target species, together with salt, yeast extract, monosodium glutamate and nucleotides. Total solids typically run between 60 and 80 percent, with fat between 10 and 30 percent.
It comes as a light to dark brown soft paste in pails or lined drums. The paste disperses in hot water and in wet meat systems but needs warmth and shear to break down at refrigeration temperature. Water activity is low enough to limit microbial growth, so the practical shelf life limit is oxidation of the fat fraction, and material is packed with minimal headspace and held cool.
We source bulk Meat Flavour Paste Essence from top China manufacturers for our partners. The manufacturer is in Hunan. 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 to dark brown soft paste, uniform, no phase separation |
| Odour and Taste | Characteristic cooked meat, savoury, no burnt or rancid note |
| Total Solids | Not less than 60.0 percent |
| Fat | 10.0 to 30.0 percent as declared |
| Total Nitrogen | Not less than 3.0 percent |
| Amino Acid Nitrogen | Not less than 1.0 percent |
| Sodium Chloride | As declared, plus or minus 2.0 percent |
| pH at 1 percent dispersion | 5.0 to 6.5 |
| Peroxide Value | Not more than 5.0 meq per kg |
| 3-MCPD | Not more than 1.0 mg 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 |
| Salmonella | Absent in 25 g |
Common Markets Grades
Species is the first grade axis, covering beef, chicken, pork, lamb, duck and seafood, each built on a different fat and a different reaction profile. Within each species, grades divide by profile direction, with roast and grill types carrying a heavier pyrazine load and boiled or stewed types weighted towards the brothy fraction.
Solids and fat content are the second axis and set both strength and handling, since a high fat paste is fuller in flavour but stiffer to pump and shorter in oxidative shelf life. Beyond that, buyers specify salt level, which runs low in industrial concentrates so the formulator retains control of seasoning, whether monosodium glutamate is present or umami comes from yeast extract alone, flavour strength as a recommended dosage band, and labelling status, since a natural declaration restricts both the starting materials and the reaction conditions. Halal, kosher and vegetarian grades are built on plant derived hydrolysate and fat.
Applications
- Bouillon and stock concentrates, where the paste format matches a wet production line
- Instant noodle oil and paste sachets, dispersed into the seasoning fat
- Soups, sauces and gravy systems produced as liquids
- Processed meat such as sausage and reformed products, dispersed during chopping
- Marinades and brines, dispersed into the tumbling liquor
- Hot pot and braising bases, where the fat carrier releases flavour slowly during simmering
- Frozen dumpling and bun fillings
- Retort ready meals, where the higher boiling fraction survives sterilisation
- Plant based meat analogues, where a vegetarian paste supplies both flavour and mouthfeel
- Pet food, dosed into the wet mix or applied as a coating
China Manufacturers of Meat Flavour Paste Essence
Top Meat Flavour Paste Essence 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 preparation is handled as a flavour under 21 CFR 101.22. Process flavours built from hydrolysed protein, sugars and amino acids qualify where each starting material is itself an approved food ingredient, 21 CFR 182.1 affirms monosodium glutamate as generally recognised as safe, and the ribonucleotides are recognised flavour enhancers. Hydrolysed protein must be declared by a name identifying the source protein under 21 CFR 102.22.
In the European Union Regulation (EC) No 1334/2008 regulates thermal process flavourings, setting the permitted starting materials, the maximum reaction temperature and time and limits on certain reaction by products. 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 used in the paste carries its own number and conditions of use. Where an acid hydrolysate forms part of the base, the maximum levels for 3-monochloropropane-1,2-diol in the contaminants regulation apply. Codex has adopted general guidelines for flavourings and general standards covering the same additives, and JECFA has evaluated the Maillard derived flavouring groups, the glutamates and the ribonucleotides. Soy, wheat, milk and celery derived components trigger allergen declaration in both jurisdictions.
Manufacturing Process
The protein hydrolysate is prepared first, by treating soy meal, wheat gluten or an animal protein with a protease at its pH and temperature optimum or with hydrochloric acid under reflux, then inactivating the enzyme or neutralising the acid, filtering out insolubles and concentrating the liquor under vacuum. Acid routes are followed by carbon decolourisation and an alkaline refining step that reduces the chloropropanols generated during hydrolysis.
The concentrate is charged to a jacketed pressurised reactor together with reducing sugars, cysteine, thiamine and the species appropriate fat, and held at controlled temperature, pressure and time while the Maillard and lipid derived fractions develop. Because no drying step follows, the reaction is run to a slightly different endpoint than for a powder grade, since nothing will be lost afterwards. The reacted mass is cooled rapidly to stop the reaction, then homogenised with the remaining fat, salt, yeast extract and enhancer under high shear so that the emulsion is stable and will not separate in the pail. The paste is standardised against a reference sample by gas chromatography and sensory panel, cooled through a scraped surface heat exchanger to a pumpable fill temperature, hot filled, cooled and packed under nitrogen.
