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Description
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There are dry vegetables (carrots, onions, parsley, celery, garlic), spices and salt, whitch make taste intensif in bouillon composition.
Beef bouillon contains beefy extract ant vegetables oils. There are maltodextrine in bouillon, witch easy become glicogenium in the muscle, without useing „inside“ organism energy. Also bouillon contains natrium glutamate – this is natural amino acid, witch strengthen meat or vegetables decoction taste intensity. This substance gives tasty, redolent, good bouillons sense. Natrium glutamat is almost in all products, it natural is in human organism. It is known and usable substance, very carefully tried and is safe. Furthermore bouillon contains riboflavin (vitamin B2), starch and yeast extract. All these additions are checked and save to used, alimentary treatment service lets to use them in food industry.
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