Bouillon Cube

Description of product

Bouillon cubes or soup base are derived from vegetable protein (found in wheat flour, maize meal, rice gluten etc.) and animal protein (found in tankage, fishmeal, etc.). Hydrochloric acid is used to break down the protein into individual amino acids. Next, the acid is neutralised, leaving behind the salts that enhance the bouillon's flavour and extend shelf-life. Today it is more common for producers to use enzymes instead of acid to break down the protein into amino acids.

• The flavour of bouillon resembles meat and can be used to enhance the flavour of soups and other dishes. It is often used to make soups, sauces, and prepared meals.
• Other terms: bouillon, soup base, stock.

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in bouillon cubes. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• protein sources: e.g. soy protein, maize gluten
• enzymes: proteases
• flavour enhancer: glutamate
• acidifier: citric acid
• vegetable fats

Bouillon and other flavour enhancers may also contain substances derived from yeast (yeast extract).