Sufficient Meats Flavour
Sufficient meats flavour is a trade description translated from the Chinese market for a savoury flavouring whose purpose is to make a product taste as though it contains more meat than it does. It belongs to the class of meat flavourings that combine an aroma fraction with a mouthfulness or kokumi fraction, and it is sold to manufacturers of low meat products such as economy sausage, meatballs, fish cake, dumpling filling and plant protein analogues.
Two mechanisms are combined. The aroma fraction is a thermal process reaction of reducing sugars, cysteine and other amino acids, thiamine, protein hydrolysate and fat, which generates the furanthiols, pyrazines, thiazoles and Strecker aldehydes that read as cooked meat. The second fraction addresses the sensations that a low meat product actually lacks, which are body, thickness and lingering savouriness rather than smell. That work is done by glutamate and the 5 ribonucleotides for umami intensity, and by peptide material from yeast extract and enzymatically hydrolysed protein, including glutamyl peptides and glutathione, which contribute the continuity and mouthfulness described as kokumi.
The material comes as a paste, a liquid or a spray dried powder, in water soluble and oil dispersible versions, and is dosed into a meat batter or a filling rather than applied to a surface. It is brown, strongly savoury, hygroscopic in powder form and packed under nitrogen, since the aroma fraction oxidises well before the taste fraction does.
We source bulk Sufficient Meats Flavour from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Brown paste, liquid or free flowing powder |
| Odour and Taste | Characteristic cooked meat, savoury with lingering mouthfulness, no sour note |
| Identification | Sensory profile conforms to retained reference sample |
| Moisture, powder grades | Not more than 5.0% |
| Total Solids, paste grades | Not less than 60% |
| Total Nitrogen | Not less than 2.0% on dry basis |
| Amino Nitrogen | Not less than 0.8% on dry basis |
| Sodium Chloride | As declared per grade |
| pH, 10% aqueous solution | 5.0 to 6.5 |
| 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, by the ratio of aroma to taste function and by format, and strength is quoted as a recommended dosage in grams per kilogram of finished product rather than as an assay, since no single marker compound defines the material. Aroma led grades carry a heavy reaction base and are used where the product smells thin, while taste led grades carry more yeast extract, hydrolysate and nucleotide and are used where the product smells adequate but eats watery.
Format grades cover pastes for wet dosing into a batter, liquids for brines and marinades, and spray dried powders for dry blends. Halal, vegetarian and no added glutamate versions are separately specified, with the last of these rebuilding intensity from yeast extract, hydrolysed vegetable protein and fermented substrates alone, which is also the route used for clean label declarations. Fat bearing grades supply a rendered or plant fat carrier where the finished product is low in fat and the flavour needs a lipid phase to release from.
Applications
- Economy sausage and emulsified meat products with a low meat content
- Meatballs, fish cake and formed products extended with starch and water
- Dumpling, bun and wonton fillings where the meat portion is small
- Plant protein analogues, which develop no animal aroma and lack the mouthfulness of meat
- Instant noodle and soup sachets, adding body to a thin broth
- Retorted ready meals and canned meats, restoring aroma and body lost to sterilisation
- Sauce and gravy bases produced in central kitchens
- Injection brines and tumbling marinades for further processed poultry and pork
- Reduced sodium reformulations, where the taste fraction compensates for the loss of salt
- Pet food, where both aroma and palatant function are needed
China Manufacturers of Sufficient Meats Flavour
Top Sufficient Meats Flavour 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
The product is a compound of a flavouring and several food additives, so it has no E number of its own while its components are individually regulated. Monosodium glutamate, disodium inosinate and disodium guanylate are permitted flavour enhancers in the European Union with their own E numbers and maximum levels by food category, and are generally recognised as safe in the United States, where monosodium glutamate must be declared by its common name. Yeast extract and hydrolysed vegetable protein are food ingredients rather than additives and are declared as such.
The reaction base falls under the thermal process flavourings provisions of the European flavourings framework, which restrict the permitted starting materials, limit reaction temperature and duration and cap specified process contaminants, and the individual flavouring substances blended in must appear on the Union list of authorised flavouring substances. In the United States the compounded flavour is cleared through the FEMA GRAS programme, and manufacture sits under the preventive controls requirements for human food. Labelling is the recurring compliance point in this class, because a flavouring used to suggest a higher meat content must not create a misleading impression of the composition of the finished food, and because soy and wheat hydrolysates, and any meat derived substrate, must be declared. Where an acid hydrolysed base is used, the chloropropanol limits applying to hydrolysed vegetable protein in the European Union are the relevant contaminant control.
Manufacturing Process
The aroma base is made in a jacketed pressure reactor, where reducing sugars, amino acids including cysteine, thiamine, a protein hydrolysate and a fat substrate are charged with water at a set pH and taken through a controlled temperature and time curve above the boiling point of water, so that Maillard and Strecker chemistry runs to a roasted end point. The mass is cooled quickly, neutralised and concentrated under vacuum.
The taste fraction is prepared separately. Yeast cells or a vegetable protein are hydrolysed by autolysis or by added protease under controlled pH and temperature to release free amino acids and peptides, and the hydrolysate is filtered, decolourised and concentrated. The two fractions are then compounded together with glutamate, disodium ribonucleotides, heat sensitive top notes and, where specified, spice extracts and a fat carrier, and the batch is standardised against a retained reference by a sensory panel. Paste and liquid grades are homogenised and filled under nitrogen. Powder grades are emulsified into a slurry with maltodextrin, salt and an emulsifier, homogenised, spray dried, sieved and packed in a foil laminate.
