BouillonMaxx Beef

Identification & Functionality

Flavor Ingredient Class: Flavors
Food Ingredients Functions: Flavor Enhancer,
Flavoring Agent
Ingredients: Monosodium Glutamate, Salt, Turmeric, Modified Starch, Silica
Technologies: Food Ingredients
Product Families: Food Ingredients — Taste & Flavor
Flavor Enhancers,
Flavor Ingredients

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Convenience Foods,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications: Processed Meat Products,
Ready Meals,
Vegetarian Savory Products
Usage Rate in Food: Cooked sausages: 5 g/kg

Sausages in brine: 5-6 g/kg

Canned products: 3 g/kg

Liver sausage, pâte: 3 g/kg

Convenience foods: 3-5 g/kg

Use as desired
Usage of ingredients with allergenic potential according to EU-classification: 1 Gluten-containing cereal and products No

2 Shellfishes and products No

3 Eggs and products No

4 Fish and products No

5 Peanuts and products No

6 Soya und products No

7 Milk and products, incl. Lactose No

8 Legumes and products No

9 Celery and products No

10 Mustard and products No

11 Sesame seed and products No

12 Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted No

13 Lupine and products No

14 Mollusca and products No
Usage of ingredients according to ALBA-list: 1 Cow milk protein No

2 Lactose No

3 Hen’s egg No

4 Soya protein No

5 Soya oil No

6 Gluten No

7 Wheat No

8 Rye No

9 Beef No

10 Pork No

11 Chicken No

12 Fish No

13 Shellfish and crustaceans No

14 Maize No

15 Cocoa No

16 Yeast No

17 Vegetables/Legumes No

18 Nuts No

19 Nut oil No

20 Peanuts No

21 Peanut oil No

22 Sesame No

23 Sesame oil No

24 Glutamate No

25 Sulphite [E 200 to E 228] No

26 Benzoic acid und PHB [E 210 to E 219] No

27 AZO- Colourings No

28 Tartrazin [E 102] No

29 Cinnamon No

30 Vanilla No

31 Coriander No

32 Celery No

33 Umbellifereae Yes Turmeric

Properties

Physical Form: Powder,
Solid
Typical Properties
Nutritional Information (per 100 gm)

	Value	Units	Test Method / Conditions
Texture	powder	—	—
Flavour	vegetable, salt	—	—

	Value	Units	Test Method / Conditions
Fatty Acids	0.8	g/100g	—
Thereof Sugar	0.4	g/100g	—
Calorific Value	440	kJ/100g	—
Fat Content	1.5	g/100g	—
Carbohydrates	8.1	g/100g	—
Common Salt	56.8	g/100g	—
Protein Content	14.4	g/100g	—
Sodium Content	26.28	g/100g	—
Water	0.8	g/100g	—

Packaging & Availability

Regional Availability
Packaging: Bags @ 25 kg

Maximum pallet load 600 kg

1	Gluten-containing cereal and products	No
2	Shellfishes and products	No
3	Eggs and products	No
4	Fish and products	No
5	Peanuts and products	No
6	Soya und products	No
7	Milk and products, incl. Lactose	No
8	Legumes and products	No
9	Celery and products	No
10	Mustard and products	No
11	Sesame seed and products	No
12	Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted	No
13	Lupine and products	No
14	Mollusca and products	No

1	Cow milk protein	No
2	Lactose	No
3	Hen’s egg	No
4	Soya protein	No
5	Soya oil	No
6	Gluten	No
7	Wheat	No
8	Rye	No
9	Beef	No
10	Pork	No
11	Chicken	No
12	Fish	No
13	Shellfish and crustaceans	No
14	Maize	No
15	Cocoa	No
16	Yeast	No
17	Vegetables/Legumes	No
18	Nuts	No
19	Nut oil	No
20	Peanuts	No
21	Peanut oil	No
22	Sesame	No
23	Sesame oil	No
24	Glutamate	No
25	Sulphite [E 200 to E 228]	No
26	Benzoic acid und PHB [E 210 to E 219]	No
27	AZO- Colourings	No
28	Tartrazin [E 102]	No
29	Cinnamon	No
30	Vanilla	No
31	Coriander	No
32	Celery	No
33	Umbellifereae	Yes	Turmeric

Knowde Enhanced TDS