Category:spices, other natural seasonings and flavorings
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Food Chemicals Codex Listed: | No |
Organoleptic Properties:
Flavor Type: bouillon |
bouillon vegetable smoky |
Taste Description: bouillon vegetable smoky |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Bio Springer |
Springer® 2000 yeast extracts
Flavor: characteristic Our Springer® 2000 yeast extracts provide an Umami or savoury taste, thanks to the naturally occurring nucleotides they contain. Umami is a Japanese term best translated as having a rounded mouthfeel or imparting a full-bodied perception of taste. These yeast extracts create bouillon and buttery notes and are ideal for masking off-notes, such as bitterness and acidic flavours. |
F&F Projects |
Flavour & Fragrance Consultancy |
Analytical and Development Services to the Flavour and Fragrance Industry. |
Safety Information:
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | spices, other natural seasonings and flavorings |
Recommendation for bouillon, vegetable, smoke usage levels up to: | | not for fragrance use.
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Safety References:
References:
Other Information:
FDA Substances Added to Food (formerly EAFUS): | View |
FDA Listing of Food Additive Status: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| bouillon, vegetable, smoke |
Articles:
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