How would a reaction flavor be labeled?
The Agency has established specific guidelines for labeling of reaction flavors. Example: • If 40 percent water, 40 percent chicken meat, 10 percent hydrolyzed soy protein, 5 percent chicken broth, and 5 percent sugar were reacted with sufficient time and heat for a reaction to take place (100 C and 15 minutes), the product name would be Chicken Flavor (contains hydrolyzed soy protein and chicken broth). • If 30 percent water, 30 percent beef extract, 20 percent xylose, 10 percent cysteine, 5 percent thiamine, and 5 percent salt were reacted with sufficient time and heat, the product would be labeled Beef Flavor (contains beef extract, thiamine, and salt). • If a chicken “type” flavor was produced from a reaction without chicken as a substrate, using 40 percent water, 20 percent beef extract, 20 percent bacon fat, 10 percent dextrose, 5 pepperoni and 5 percent cysteine, the resulting product would be called Chicken Type Flavor (contains beef extract, bacon fat, and pepperoni). • If the
The Agency has established specific guidelines for labeling of reaction flavors. Example: • If 40 percent water, 40 percent chicken meat, 10 percent hydrolyzed soy protein, 5 percent chicken broth, and 5 percent sugar were reacted with sufficient time and heat for a reaction to take place (100 C and 15 minutes), the product name would be Chicken Flavor (contains hydrolyzed soy protein and chicken broth). • If 30 percent water, 30 percent beef extract, 20 percent xylose, 10 percent cysteine, 5 percent thiamine, and 5 percent salt were reacted with sufficient time and heat, the product would be labeled Beef Flavor (contains beef extract, thiamine, and salt). • If a chicken “type” flavor was produced from a reaction without chicken as a substrate, using 40 percent water, 20 percent beef extract, 20 percent bacon fat, 10 percent dextrose, 5 pepperoni and 5 percent cysteine, the resulting product would be called Chicken Type Flavor (contains beef extract, bacon fat, and pepperoni). • If the
