Agriculture Reference
In-Depth Information
Table 13.8
Chinese fl avourglaze for meat application - typical formulation build
Block
Ingredient
Rationale
% level in the
fi nished product
% level in dry
glaze
F
Black pepper
extract
Flavour
0.01%
0.10% black
pepper extract
E
Carmine powder
Colour at max. 500
ppm carminic acid in
dry fl avourglaze
0.14% carmine
powder
(containing 3.5%
carminic acid)
1.4% carmine
powder
D
Star anise ground
Typical Chinese
fl avour
0.2%
2% star anise
D
Ginger ground
Flavour
0.2%
2% ginger
D
Fennel ground
Typical Chinese
fl avour
0.2%
2% fennel
D
Onion powder
Savoury fl avour
0.3%
3% onion powder
D
Garlic powder
Savoury fl avour
0.3%
3% garlic powder
C
Yeast extracts
Savoury background
and MSG
replacement
Enhancing yeast
0.15% and meaty
yeast 0.15%
1.5% enhancing
and 1.5% meaty
yeast extracts
C
Soy sauce powder
Meaty background/
soy sauce note
0.2%
2% soy sauce
powder
B
Fine rusk, heat-
treated fl our or
breadcrumb
Carrier to allow
fl owability and keeps
surface dry
0.8% fi ne rusk
or breadcrumb,
0.8% wheat fl our
8% fi ne rusk or
breadcrumb and
8% wheat fl our
B
Salt (fi ne)
Flavour
1.00%
10% salt
B
Sugar (caster)
Flavour and draws
water from meat
4.55%
45.5% sugar
A
Cook up maize
starch (clean label)
Carrier and gives
shiny appearance in
raw state and saucy
appearance in
cooked state
0.6% functional
hot thickening
starch
6% functional hot
thickening starch
￿ ￿ ￿ ￿ ￿
A
Instant maize
starch (clean
label)
Binds and prevents
run-off of the glaze
from the surface on
chilled storage
0.3% functional
cold thickening
starch
3% functional
cold thickening
starch
A
Xanthan gum
Prevents run-off or
purge in raw state
0.1%
1% xanthan gum
stocks or dehydrated bouillons and are most commonly used in the food industry.
Ready-to-eat versions are also available. Although there is no specifi c EU
legislation governing the composition of these products, the savoury formulator
should refer to the Codex Alimentarius Commission's standard for bouillons and
 
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