beef flavor base
 
Notes:
None found
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Category: flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
 
Flavor Type: meaty
 
 beefy  meaty  beefy roasted beefy  beef juice  
Taste Description:
beefy
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Savoury Systems International
Beef Flavor Base #0440
Flavor: beefy, includes garlic and onion to add a hint of spice and vegetable
A very complete beef flavored base, this product includes garlic and onion to add a hint of spice and vegetable flavor. Incorporates Corn, Wheat, and Soy Proteins.
Tastepoint
Beef Flavor Base
Flavor: beefy
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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
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Safety in Use Information:
Category: flavored products of all types
Recommendation for beef flavor base usage levels up to:
 not for fragrance use.
 
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Safety References:
None found
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References:
None found
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Other Information:
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
 
For Flavor
 
beefy
 beef jerky flavorFL
 beef juice flavorFL
meaty
 beef flavorFL
juicy beef flavorFL
roast beef flavorFL
2-methyl-3-tetrahydrofuran thiolFL
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
 beef flavor base #0440
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Articles:
PubMed: Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
PubMed: Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines.
PubMed: Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
PubMed: Effects of base ingredient in cooked molasses blocks on intake and digestion of prairie hay by beef steers.
PubMed: Change in insulin sensitivity or responsiveness is not a major component of the mechanism of action of ractopamine in beef steers.
PubMed: [Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].
PubMed: Formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in a model system by heating creatinine, glycine and glucose.
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