beef broth flavor
 
Notes:
None found
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Category: flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
 
Flavor Type: meaty
 
 beefy  brothy  meaty  beef juice  
Taste Description:
beef broth
 
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 Broth Powder #0441
Flavor: juicy beef, evokes filet mignon
A meaty, juicy beef flavor that evokes filet mignon. More of an enhancement product than #0440, this formula uses fewer ingredients — including beef extract and beef fat.
Tastepoint
Beef Broth Flavor
Flavor: beef broth
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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 broth flavor 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
tobacco
tobacco
 methyl benzoxoleFL/FR
 
For Flavor
 
meaty
BBQ beef flavorFL
juicy beef flavorFL
roast beef flavorFL
 beef flavorFL
 chicken bone extractFL
 chicken extractFL
 meat broth concentratesFL
3-mercapto-3-methyl butanolFL
2-methyl-3-tetrahydrofuran thiolFL
nutty
 methyl benzoxoleFL/FR
sulfurous
3-pentane 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 broth powder #0441
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Articles:
PubMed: Evaluation of a multiplex-PCR detection in combination with an isolation method for STEC O26, O103, O111, O145 and sorbitol fermenting O157 in food.
PubMed: Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.
PubMed: Enhancement of enzyme activity and enantioselectivity via cultivation in nitrile metabolism by Rhodococcus sp. CGMCC 0497.
PubMed: Recalling taste intensities in sweetened and salted liquids.
PubMed: Effect of lyophilization in sucrose plus dextran and rehydration in thioglycollate broth on performance of competitive exclusion cultures in broiler chicks.
PubMed: Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
PubMed: Chemistry in the kitchen. Making ground meat more healthful.
PubMed: Preferences and intake measures of salt and sugar, and their relation to personality traits.
PubMed: Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.
PubMed: Production of staphylococcal pyrogenic exotoxin type C: influence of physical and chemical factors.
PubMed: Heat resistance of spores of marine and terrestrial strains of Clostridium botulinum type C.
PubMed: Minimal growth temperature, sodium chloride tolerance, pH sensitivity, and toxin production of marine and terrestrial strains of Clostridium botulinum type C.
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