What is Bouillon, Vegetable, Smoke?
Bouillon, Vegetable, Smoke (CAS Number: 977090-81-5) is a food ingredient classified as a flavoring substance derived from vegetable sources combined with smoke flavoring compounds. The ingredient represents a combination of dehydrated vegetable extracts and smoke-derived flavor compounds, though the exact botanical sources and processing methods are not fully detailed in publicly available regulatory documentation.
The term "bouillon" traditionally refers to a concentrated broth or stock, typically used as a base for soups and sauces. When combined with vegetable sources and smoke flavoring, this additive likely serves as a concentrated seasoning or flavor enhancer in processed food products.
Common Uses
While specific commercial applications for this particular ingredient formulation are not extensively documented, vegetable bouillon products are generally used in:
- Soups and soup mixes
- Prepared meal components
- Seasoning blends and spice mixtures
- Savory snack foods
- Instant food preparations
- Sauce and gravy bases
The smoke flavoring component suggests potential use in products intended to provide a smoked or grilled taste profile without traditional smoking processes.
Safety Assessment
No adverse events have been reported to the FDA regarding this specific ingredient (CAS: 977090-81-5), and no FDA recalls are associated with it. The ingredient has not received Generally Recognized As Safe (GRAS) status from the FDA, which indicates either that formal safety review has not been completed or that the ingredient remains in a regulatory category that does not require GRAS designation for its permitted uses.
The lack of reported adverse events suggests that any current use of this ingredient in commerce has not generated safety concerns significant enough to warrant FDA action or consumer complaints. However, the absence of GRAS status means the ingredient may be subject to different regulatory requirements depending on its specific food applications and concentrations.
Vegetable-derived ingredients are generally considered lower-risk from a safety perspective compared to synthetic additives, though individual safety profiles depend on source materials and processing methods. Smoke flavoring compounds have been the subject of regulatory scrutiny in various jurisdictions due to potential carcinogenic compounds (such as polycyclic aromatic hydrocarbons) that can form during smoking processes, though food-grade smoke flavoring ingredients typically undergo processing to minimize such compounds.
Regulatory Status
Bouillon, Vegetable, Smoke does not hold FDA GRAS status. The ingredient may be used under FDA regulations as a food additive or flavoring ingredient, but its specific regulatory classification and permitted use levels are not clearly established in widely available public documentation.
In the European Union, similar vegetable bouillon products may fall under flavoring regulations (EC No. 1334/2008), though this specific CAS-numbered ingredient does not appear in major EU flavor registries, suggesting it may be a less common or newly developed formulation.
The ingredient's regulatory status indicates it operates in a less-defined regulatory space compared to widely approved additives, which may limit its use to specific applications or require individual regulatory approval by food authorities in different jurisdictions.
Key Studies
Published scientific literature specifically addressing Bouillon, Vegetable, Smoke (CAS: 977090-81-5) is not readily available in major scientific databases. This lack of published research is consistent with the ingredient's apparent limited market presence or specialized applications.
General safety research on vegetable-derived flavor compounds and smoke flavoring indicates these ingredient categories are generally considered acceptable for food use when properly processed and used at appropriate levels. However, without specific toxicological data for this particular formulation, comprehensive safety claims cannot be definitively made.