| FDA internal no.: | 977090-81-5 |
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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:
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| Flavor Type: bouillon |
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| | bouillon vegetable smoky |
Taste Description:
| bouillon vegetable smoky |
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| Odor and/or flavor descriptions from others (if found). |
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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: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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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 notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| | bouillon, vegetable, smoke |
Articles:
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