bouillon, vegetable, smoke

Bouillon, vegetable, smoke is a natural flavoring providing a smoky vegetable taste, used primarily in spices and seasonings.

General Material Description

Bouillon, vegetable, smoke is a flavoring compound characterized by its smoky vegetable aroma, used commercially to impart a savory and smoky taste in food products. It belongs to the class of natural flavoring substances and is associated with the organoleptic property described as a combination of vegetable bouillon and smoke notes. Identified clearly by FDA standards, this substance is utilized primarily in spices and natural seasonings. It does not have well-defined physical appearance details commonly accessible, but it is recognized for its functional sensory role. Derived from natural vegetable sources with smoke essence, it serves as a flavor enhancer in culinary applications. More information and chemical identifiers for this flavoring are available via controlled-vocabulary sources such as PubChem, where it is indexed as compound SID 135331832.

Occurrence, Applicability & Potential Uses

This flavoring agent typically occurs in formulations aiming to replicate or enhance smoky vegetable broth flavors. It is used extensively in spice blends and other natural seasonings and flavorings, improving the depth and intensity of savory profiles. The compound is included in formulations by food manufacturers to simulate or boost bouillon-like smokiness in processed foods. According to FEMA (US) standards, it is recognized as safe for the indicated uses, though it is not intended for fragrance applications. The flavoring supports culinary versatility in both vegetarian and general savory products where a smoke and vegetable broth note is desirable.

Physico-Chemical Properties Summary

Bouillon, vegetable, smoke's physico-chemical profile is defined by its suitability as a flavoring ingredient rather than isolated physical data. Its properties include chemical stability in seasoning matrices and compatibility with various food processing conditions. No significant toxicity or hazard classifications exist, emphasizing its inert nature during typical culinary use. The compound's molecular characteristics allow it to deliver a persistent smoky vegetable flavor without volatilizing under usual cooking temperatures. Its odor potency and flavor release profiles are essential for effective application, which enhances the sensory qualities of incorporated foods without introducing safety concerns.

FAQ

What is bouillon, vegetable, smoke and how is it used?

Bouillon, vegetable, smoke is a flavoring substance that delivers a smoky vegetable aroma used primarily in spices and natural seasonings. It is designed to impart a warm, savory bouillon character combined with smoke notes, enhancing the taste profiles of various food products. Typically, it is incorporated into spice blends and flavoring formulations to simulate or accentuate the experience of vegetable broth with a smoky undertone.

Where does bouillon, vegetable, smoke come from and in which products can it be found?

This flavoring originates from natural vegetable-derived materials enriched with smoke essence to create the characteristic aroma. It is primarily found in seasoning mixes, spice preparations, and other natural flavorings used in processed foods. Food manufacturers add it to enhance the flavor complexity in soups, sauces, snacks, and vegetarian products aiming to reproduce the sensory qualities of smoked vegetable broths.

What safety regulations and usage recommendations apply to bouillon, vegetable, smoke?

Bouillon, vegetable, smoke is recognized by FEMA (US) as a flavoring substance suitable for use in spices and natural seasonings without notable hazard classifications. Safety assessments indicate no significant oral, dermal, or inhalation toxicity concerns. Usage guidelines recommend applying it within specified levels for food flavoring, explicitly noting it is not intended for fragrance use. Regulatory information is available through the FDA and EPA registries, providing oversight on food additive status and safety compliance.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

FDA Substances Added to Food (formerly EAFUS):	View
FDA Listing of Food Additive Status:	View

General Material Information

Trivial Name	bouillon, vegetable, smoke
FDA UNII	Search
FDA Mainterm	977090-81-5 ; BOUILLON, VEGETABLE, SMOKE

Suppliers

Bio Springer

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Bouillon
bouillon, vegetable, smoky
General comment	Bouillon vegetable smoky

Safety Information

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:
spices, other natural seasonings and flavorings
Recommendation for bouillon, vegetable, smoke usage levels up to:
	not for fragrance use.

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0977090815