Hydrolyzed Beef Stock Made of Soy
By now, you probably know the difference between homemade broth, stock, and bone broth. (Oh, you don't? No problem—read this.)
But when it comes to the store-bought stuff, which we all turn to from time to time, the same rules don't apply. Turns out, packaged stock and broth are basically one and the same, whether canned or in cartons. Not only that, much of what's sold under different brands originates from a handful of companies who specialize in making stock—or broth, if you prefer.
That doesn't mean they all taste the same, though. Far from it. I asked Michael Noble, corporate chef for Ariake USA, one such large-scale stock manufacturer, to explain where the variety comes in and what else to know before swapping store-bought for homemade.
It's all liquid
The federal government doesn't distinguish between "broth" and "stock." That's why those words are used interchangeably on product labels and ingredient panels, says Noble. They both refer to the liquid produced after simmering meat and/or bones in water (except in the case of vegetable broth/stock, where vegetables take the place of meat). The only stipulation with beef broth is that it has a ratio of 135 parts moisture to 1 part protein.
And there's no standard for what's marketed as "bone broth." So, while you're likely to see meat bones listed on the ingredient list of a premium brand, don't be surprised to see broth or stock as the main ingredient on the carton next it.
All start with stock
Most commercial meat broths begin with a highly concentrated stock, made by a company such as Ariake, that's diluted with water and then mixed with seasonings to each brand's specifications. Vegetable broths are made from a vegetable juice concentrate.
According to Noble, Ariake uses bones to make its base stock—as we would if we were making our own bone broth at home—but not all stock makers do. Others might use what's known as meat broth in industry terms, the byproduct of cooking a bunch of meat in water for a shorter amount of time.
Those differences, along with how a specific brand adjusts a base stock supplied by the Ariakes of the world before packaging and selling it, explains the wide range of products out there.
"They can have the same ingredients, but they can all taste different, because small amounts of seasonings make a huge impact," says Noble.
What are the other key ingredients?
Sodium's a big one that varies widely between brands. "Anything more than 250 to 300 milligrams of sodium per serving is added salt," says Noble.
Protein is an indicator of quality and value, aside from the actual ingredients used, says Noble. Generally, a higher protein content means the broth is made with more meat-based stock.
But with beef broths in particular, you also might see hydrolyzed vegetable or soy protein among the ingredients, which drives up the protein content and adds a meatier flavor (the same as in fish sauce and soy sauce) that people expect, says Noble.
Other common ingredients in packaged broth include maltodextrin, a starch that adds body; yeast extract, a flavor enhancer; caramel color, often used in beef broth to turn it appropriately brown; and sweeteners.
What's the deal with bouillon and that stuff in a jar labeled "base"?
Bouillon cubes and powder look like dehydrated stock, but they're not. In fact, the dominant ingredients are salt (lots of it), sugar, and hydrolyzed protein of some sort, with "sufficient chicken and beef extractives to give definite flavor," according to the FDA.
Beef or chicken base, which comes in a jar, is basically cooked, ground-up meat with added salt, seasonings, and concentrated stock.
"The quality ones are meat first [on the label], the lower-quality ones are salt first," Noble says.
Both bouillon and base products are extremely salty when reconstituted, so consider them more a flavor booster, not a broth builder.
Any difference in canned vs. boxed broth?
Not really, though Noble says broth in aseptic packaging, a.k.a. those shelf-stable boxes and cartons, tends to retain a fresher flavor. Plus, it's resealable.
The upside to canned: You can store it unopened in your pantry longer than boxed broth.
Speaking of storage
Follow the advice on the packaging after opening and use up your broth, or freeze any extra, within the recommended time—typically a week or up to two weeks for broths that are heavier on the sodium.
Source: https://www.epicurious.com/ingredients/how-to-buy-canned-boxed-broth-stock-article
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