bouillon flavor

Bouillon flavor is a flavoring compound characterized by a brothy sensory profile reminiscent of traditional broth or stock. It provides a savory taste note that is widely appreciated in culinary applications. This type of flavor enhances the meaty and cooked vegetable aspects of various food preparations. Known by the trivial name 'bouillon flavor,' it does not have specified complex chemical synonyms commonly used in scientific literature. The flavoring substance is typically derived through blending flavor precursors or from natural extracts mimicking the essence of simmered ingredients in a broth. The PubChem database classifies such compounds under flavor agents, encompassing a broad range of culinary enhancers utilized globally. Bouillon flavor is commonly incorporated into flavored products to improve mouthfeel and taste complexity.

Bouillon flavor occurs primarily as a crafted flavor additive, designed to replicate savory, brothy notes found in traditional cooking stocks. It is applicable in savory flavored products across multiple food categories, where it enhances richness and depth by imparting a cooked, umami taste profile. Its use is well accepted within conventional food flavor formulation practices. The flavor accords with the FEMA (Flavor and Extract Manufacturers Association, US) guidelines and is typically employed within recommended usage levels in food products to avoid overpowering the natural ingredient balance. Industrially, bouillon flavor contributes to soups, sauces, snacks, processed meats, and ready meals to elevate palatability and consumer appeal.

The physicochemical properties of bouillon flavor are tailored to facilitate integration within aqueous and lipid food matrices. As a formulated flavor mixture or extract, it possesses sufficient solubility and stability to maintain flavor integrity during processing and storage. The compound exhibits volatility characteristics suitable for release during consumption, contributing to flavor perception. Its chemical components are selected or engineered to resist degradation under normal thermal and pH conditions encountered in food manufacturing. These properties enable bouillon flavor to effectively augment flavor profiles while maintaining compatibility with diverse ingredient systems and processing parameters.

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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for bouillon flavor usage levels up to:
	not for fragrance use.

Safety references

None found