Food ingredients

Chicken and pork meat flavours: what this natural ingredient can add to your formulation

Extratos de Carne

How will this ingredient affect the texture of my product? And the flavor? How much do I use? How should I adapt my process in order to add it to my production line?

All these questions are extremely valid for a R&D formulator. However, other aspects, usually not necessarily related to technical questions, must also be taken into account when deciding about a new ingredient.

A certain part of consumers have been rejecting products that have additives and synthetic ingredients. This public also requires the consumption of natural, nutritious, and tasty food, with simple and short ingredient lists.

The natural chicken and pork meat flavours are clean label ingredients, capable of enriching a formulation, not only in the technical part, but also adding value that is becoming fundamental for the food market nowadays.

Meat flavours: the addition of a natural flavor to formulations

One of the most important characteristics of a food its flavor.

The modern consumer takes into consideration aspects such as sustainability, not having synthetic additives and healthiness when buying. On the other hand, he/she doesn’t want to lose the good feeling when consuming a tasty food.

Therefore, R&D formulators look for balancing all these aspects to guarantee products that are well received in the market.

Meat flavours fulfill all these functions. Its sensory characteristics make them viable alternatives to the use of synthetic flavorings.

The big difference of this kind of ingredient is in the fact that, although it is produced in industrial scale, the unitary operations used in the production is very similar to the way we cook food at home.

Because of that, meat flavours’ in a formulation result in a consumer with the sensation of consuming a fresh, natural and homemade product.

This aspect, associated to the use of high quality raw material, non-destructive heat treatment and the possibility of replacement of synthetic ingredients, make the meat flavours have a great appeal with the public.

Natural and Clean Label

Within the meat flavours category, the natural chicken and pork meat flavours are highlights because they guarantee a soft flavor to the most variable formulations, that range from sauces and soups to instant noodles and sausages.

But how are these flavours produced?

The production of meat products without bones generates a big amount of co-products from the removal of bones. The flesh adhered to the bones is raw material for the flavours production.

A research has already proven that this kind of meat is rich in proteins (13-15%) highly bio available.

Besides it is a way to decrease the level of pollution, being produced in a more sustainable way when promoting the reuse of co-products from other processes, it is also a way to give a proper destination to a component that is still nutritionally rich.

The production of this product combines the use of fresh raw material to the heat treatment. This, because it results in water loss and higher viscosity, eliminates the need of additives, such as synthetic preservatives, for example.

The heat treatment also intensifies the characteristic chicken and pork meats’ aroma and flavor. Therefore, there is no artificial aroma addition, which guarantees a 100% natural product.

Having no synthetic additives in its formulation makes these flavours a fit to the clean label definition, reaching a public that has been growing every year and that is every time more aware of the labels of products consumed.

Impact in formulations

The very special flavor of flavours is due to its composition and volatile substances.

A research checked the profile of volatile compounds of chicken meat flavours and, in total, 43 different substances were found, responsible for the sensory profile of the product. The volatile sulfur compounds were mainly responsible for the characteristic flavor and aroma of chicken meat.

Furthermore, mild conditions of flavours processing, with temperatures lower than 100 ºC, make that both volatile compounds and product nutrients are preserved.

Chicken and pork meat flavours are found as liquid and as powder. Thus, the R&D formulator can choose which version fits better in the production line, with as few adaptations as possible.

An advantage related to ingredients storage logistics is that, both liquid and powder versions can be conserved in room temperature, with no need of refrigeration. This aspect makes easy the management of the ingredient within the factory because it uses less space and makes the stock cheaper, considering that there is no money spent with electric energy to keep flavours conserved.

In terms of sensory properties, besides giving the characteristic flavour of chicken and pork meats to formulations, the flavours can also be used to enhance its flavors.

This is due to the presence of the umami taste, that is usually associated to monosodic glutamate. The umami gives an organoleptic profile unique in foods, enhancing even more the already present flavors of the product.

The excessive consumption of monosodic glutamate, however, is associated with collateral effects such as headaches, nausea, swollen tongue and throat, and hyperactivity. Besides that, there is a demand from the population and from food regulatory bodies for the reduction of sodium content in food products.

Because it has umami naturally, the use of chicken and pork meat flavours is capable of promoting a replacement of glutamate in the product, making it possible to eliminate it from the formulation. Also, the powder version of the flavours has no salt added, since the dehydration process already guarantees an extended shelf life.

Conclusion

Chicken and pork meat flavours show up as viable alternatives for use in a range of food formulations, guaranteeing a unique flavor, without having the need to use synthetic aromas and other additives.

Natural and clean label, these flavours add other types of values to the products. Values that are related to the demand of consumers for foods that go through few transformations, that have ingredients of easy digestion and that have no synthetic additives.

This way, chicken and pork meat flavours addition to formulations meet the technical requirements, besides contributing for a positive perception of the public about the developed product, increasing even more the chances of success of your company.

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