Technical Data Sheet

P-131511

Meat Flavour

Product information
Sensory profile
Color
Appearance

Umami, Yeasty
Ivory to Pale beige
Heterogeneous powder

Parameters for positive release

Analysis
Appearance
Sensory evaluation
Salt (NaCl)

Specification Limits
Conform
Conform
39,6 - 45,6 %

Method

Parameters not routinely tested

Analysis
Bulk density
Water content
Particles <18 Mesh (1000 micron)
Total plate count
Enterobacteriaceae
Yeasts and moulds
Salmonella

Specification Limits
0,65 - 0,85 g/ml
<= 5,0 %
>= 97,0 %
<= 10.000 /g
<= 100 /g
<= 100 /g
Negative /25g

Method

Micro Testing Principles

Heavy metals

Microbiological specification is monitored only

Conform to regulatory requirements.

Storage and handling

Shelf life
Flashpoint
Storage conditions
Temperature conditions

365 Days
> 100 C / > 212 F
Preferably full, hermetically sealed
Ambient / 10-30C (50-85F)

Miscellaneous
Custom Tariff number

2106.90

Reference Application(s) and Dosage

Ready Meals Dry
Soups Dry
Water (Savoury)
White meat / Poultry

(in %)
0,5
0,2 - 0,36
0,1 - 0,21
0,24 - 0,36

Sieve shaker

This document is computer generated and consequently not signed.

The information contained herein is, to the best of our knowledge, true and accurate.
All information is valid until revisions are issued.
It is the customer's responsibility to ensure that the usage of the flavourings and the levels of such usage is permitted according to the
relevant laws and regulations governing the application for which the product is intended.

Givaudan Schweiz AG

Ueberlandstrasse 138, 8600 Dbendorf, Switzerland

PID Switzerland

TEL: +41(0)52 354 0809

FAX: +41(0)52 354 0817

switzerland.prodinfo@givaudan.com

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Issue date: 17 Feb 2014 - 12:53

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