Multi-flavored Meat Extract
Multi-flavoured meat extract is a family of concentrated savoury bases produced from animal raw material and sold in several species and flavour variants, typically beef, chicken, pork and seafood, under one product line. The base material is meat extract in the classical sense: the water-soluble fraction of muscle tissue, concentrated by evaporation, carrying the free amino acids, peptides, nucleotides, creatine and mineral salts that give cooked meat its savoury depth.
The savoury effect rests on a small number of components. Glutamic acid and the 5 prime nucleotides inosine monophosphate and guanosine monophosphate act together to produce umami, with the combination far more intense than either alone. Free amino acids and reducing sugars supply the substrates for Maillard reaction, and in a reaction-flavoured grade that reaction is carried out deliberately during manufacture to generate the pyrazines, thiazoles and sulphur compounds that read as roasted, grilled or stewed.
Products in the family come as pastes at 70 to 80 percent solids, as spray dried powders on a carrier, and as liquid concentrates. Colour runs from light tan for chicken to dark brown for beef and reaction-flavoured grades. Pastes are hygroscopic, viscous and difficult to pump cold, and are usually warmed before dosing; powders cake on moisture pickup. Salt content is high in most grades and contributes to preservation as well as to taste, and the lipid fraction, though small, is what limits shelf life since it oxidises on storage.
We source bulk Multi-flavored Meat Extract from top China manufacturers for our partners. The manufacturer is in Fujian. 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.
or call +86-21-6858 0751
- Function
- Plant extract
Specifications
| Item | Specification |
|---|---|
| Source | Edible bovine, porcine or poultry raw material |
| Appearance | Light tan to dark brown viscous paste |
| Total Nitrogen | ≥ 7.0% on dry basis |
| Amino Nitrogen | ≥ 2.0% on dry basis |
| Sodium Chloride | Declared per grade |
| Fat | ≤ 3.0% |
| pH of 10% Solution | 5.5 to 6.5 |
| Lead | ≤ 0.5 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 10,000 cfu/g |
| Yeast and Mould | ≤ 100 cfu/g |
| E. coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
| Listeria monocytogenes | Negative in 25 g |
Common Markets Grades
The line is graded first by species and flavour variant, then by process type and by physical form. Process type is the real distinction: a thermally concentrated extract made from cooking liquor is a different material from an enzymatically hydrolysed extract, in which proteases are used to break down muscle protein into peptides and free amino acids, and both differ again from a reaction-flavoured product in which a hydrolysate has been heated with reducing sugars and cysteine or thiamine to build roasted notes.
Analytically the trade quotes total solids, total nitrogen and amino nitrogen, the ratio between the two indicating how far hydrolysis has been taken, salt content, fat content and pH. Low salt and reduced sodium variants are traded separately, as are clean label grades made without added flavour enhancers. Halal and kosher certified lines are a substantial part of the market and restrict species and slaughter method. Buyers should establish whether a quoted product is a true extract of meat or a hydrolysed vegetable protein based imitation sold under a savoury name, since the two are labelled quite differently.
Applications
- Soup, broth and bouillon cube manufacture, the largest single outlet
- Instant noodle seasoning sachets and oil packets
- Prepared sauces, gravies and marinades, where the extract supplies cooked meat depth without meat particulates
- Retail and food service stock pastes and concentrated bases
- Snack seasonings for crisps, extruded snacks and coated nuts
- Ready meals and chilled prepared foods needing savoury lift
- Meat products including sausages and pates, where the extract reinforces the species character
- Companion animal food palatants, a large and growing application
- Culinary flavour compounding, as the savoury base note in a compounded flavour
China Manufacturers of Multi-flavored Meat Extract
Top Multi-flavored Meat Extract 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
Meat extract is a food ingredient rather than an additive, and its regulation follows from its animal origin. In the United States products derived from cattle, swine and poultry fall under the jurisdiction of the Food Safety and Inspection Service of the Department of Agriculture rather than the Food and Drug Administration, and must be produced in an inspected establishment under the federal meat and poultry inspection rules, with labelling approved accordingly. Imported meat extract requires that the exporting country's inspection system be recognised as equivalent, and consignments are presented for reinspection at the port. Any flavouring, enhancer or additive incorporated into the extract must itself be permitted and declared.
In the European Union meat extract is a product of animal origin and falls under the animal health and public health import rules, which require that it originate from an approved establishment in a listed third country and travel with the prescribed health certification through a border control post. Manufacture is subject to the hygiene requirements of Regulation (EC) No 852/2004 and Regulation (EC) No 853/2004, the latter setting specific rules for products of animal origin including rendered fats and treated stomachs, bladders and intestines. Regulation (EC) No 1333/2008 controls additives incorporated during manufacture and Regulation (EC) No 1334/2008 controls flavourings, with thermal process flavourings subject to defined production conditions. Codex has adopted general principles of food hygiene and a code of hygienic practice for meat that most importing markets apply to this category.
Manufacturing Process
Production starts with edible animal raw material: bones with adherent meat, trimmings, or in the poultry line whole carcass frames, all held chilled and processed promptly. The material is loaded into cooking vessels and extracted with water at 85 to 100 degrees Celsius, or under pressure, so that soluble protein, gelatin, amino acids and minerals pass into the liquor. The cooked liquor is screened to remove bone and tissue solids, then centrifuged in a three phase separator that removes the fat layer, which is drawn off and either refined separately or discarded.
The defatted liquor is clarified and, for a hydrolysed grade, held at controlled temperature and pH with a food grade protease so that the remaining protein is broken down into peptides and free amino acids, the reaction being stopped by heating once the target amino nitrogen is reached. Concentration follows in a falling film or forced circulation evaporator under vacuum, taking the liquor from a few percent solids up to 70 to 80 percent for a paste. Where a reaction flavour is being made, the concentrate is transferred to a reactor and heated with reducing sugars and sulphur-bearing amino acids under controlled time and temperature to develop the roasted profile. The finished concentrate is standardised for solids, salt and pH, then either hot filled into drums or pails as a paste, or blended with a carrier such as maltodextrin or salt and spray dried to a free-flowing powder, screened, metal detected and packed with a moisture barrier.
