Frequently
Asked Questions
Exactly
what’s in the ordinary (green label) Marigold Bouillon powder?
Is there salt in Marigold Bouillon ?
How
can I use Marigold Bouillon?
Will
Marigold Bouillon affect my allergies?
Where does
it come from?
What exactly is ‘Hydrolysed Vegetable
Protein’?
Does it contain MSG?
How is HVP made?
What about Palm Oil?
And Nutrition?
As a breastfeeding mother, can I safely consume the Engevita Savoury Yeast Flakes?
Exactly what’s in the Regular (green label) Marigold Bouillon powder?
Sea Salt
Hydrolised vegetable protein (soy, maize)
Potato Starch
Vegetable fat (sunflower)
8% Vegetables (celery, onions, carrots, leeks)
Lactose
Spices (turmeric, white pepper, garlic, mace, nurmeg).
Herbs (parsley, lovage)
Return to FAQ list
Is there salt in Marigold Bouillon ?
Sodium
is the active element of sea salt (Sodium Chloride) and represents roughly 40%
of the salt content in the bouillon. So it’s quite a substantial part of the
dry product.
Most users dilute the powder - as recommended. The standard product in solution,
for example, would be about 2%.
If you find the product too salty - add water to suit your own taste. And vice
versa.
Our company is required to show the sodium content on our labels.
We have especially formulated a reduced salt version for people concerned about
sodium intake.
How can I use Marigold Bouillon?
There are at least 3 ways:
1. It’s a delicious hot drink – just add a teaspoon to boiling water. Only
12 calories per cup.
2. Use it as a stock for making soup. Use 4 tsp per litre.
3. Sprinkle lightly to enhance the flavour of any savoury dish: for instance
casseroles, stews, rice and grain dishes.
Will Marigold Bouillon affect my allergies?
You probably already know that Marigold bouillon contains no
preservatives, artificial flavourings, colourings, emulsifiers or stabilisers.
All this is great for anyone – with or without allergies.
The standard Marigold Bouillon (green packaging) is gluten free and yeast free,
but it does contain lactose.
The reduced salt version (purple packaging) is dairy free and yeast free. It
contains maltose, which has a small amount of gluten.
The peanut oil used in earlier versions of both, has no protein structure and is non-allergenic.
It’s made in Switzerland - per Quality Control System EN29001. And it meets the Food Standards for Great Britain and is EU accredited.
What exactly is ‘Hydrolysed Vegetable
Protein’ (HVP)? Does it contain MSG?
The
HVP (Hydrolysed Vegetable Protein) used in Marigold Vegetable Bouillon does
not contain any MSG.
The HVP contains only naturally contained glutamates that are derived from the
raw materials used to make the HVP. That’s wheat and maize. Wheat and maize
are made up of fats, fibres, moisture, carbohydrates, proteins, and so on. The
proteins in wheat and maize are composed of amino acids such as leucine,
phenylalanine and glutamic acid commonly found in food. So the naturally
occurring glutamates in HVP are derived from the naturally occurring glutamic
acids in wheat and maize protein.
The
glutamates present in the HVP are not present in a concentrated form like MSG.
They are naturally present in proportion to the other naturally occurring amino
acids in the HVP. And because the glutamates have not been added to the HVP
artificially but are naturally occurring, no declaration has ever been required
other than that of HVP.
In
any case, glutamate is an essential and vital constituent of the human body and
occurs naturally in many foods such as the following: Peas • Potatoes • Tomato Juice • Grape Juice • Cheese • Mother's Milk
The
quantity of natural glutamate in an 8fl oz serving of Marigold Vegetable
Bouillon, at a dilution of 18g per 1 litre, is equivalent to the amount of
naturally occurring glutamate in: 5g of cheddar, 10g of Parmesan, a medium sized
potato, or a small glass of tomato or grape juice.
Did
you know that one of the highest concentrations of naturally occurring glutamate
is to be found in mother's milk?
Hydrolised
Vegetable proteins are recognised by the food industry as versatile base flavour
components in a wide variety of products.
(Warning:
Serious technical-speak follows!)
HVPs are produced by the hydrolysis of a plant protein source. All proteins are
composed of Amino Acids linked together via the peptide bond into complex
molecules. The reaction of hydrolysis is the addition of water across the
peptide bond resulting in the breakdown of the protein chain. Hydrolysis
literally means splitting by water. The hydrolytic reaction can be catalysed by
enzyme or chemical methods. The most common catalyst used industrially is
hydrochloric acid.
The
most common protein source is the part separated during the extraction of
plant/vegetable oil. The typical raw material sources are soy, wheat, groundnut
and rapeseed. (That’s wheat and maize in Marigold Bouillon)
The
protein source and catalyst (usually hydrochloric acid) form the charge and are
added to the reaction vessel which is heated under pressure. After completion of
the reaction, the acid is neutralised by a suitable sodium alkali. Since the
acid acts as a catalyst it takes no part in the reaction and remains after
hydrolysis and therefore neutralisation is required. The products of
neutralisation are water and sodium chloride. It is this step in the process
that creates the salt level in HVP. Since the primary function of this material
is in savoury products, this is not an undesirable attribute. The hydrolysis may
be accelerated by any acid, however Hydrochloric acid is the most preferred
catalyst primarily because of the products of neutralisation.
After neutralization, the liquid is filtered to remove residual material which has not undergone hydrolysis and transferred to a storage vessel. At this stage the product has approximately 40% solids and can be supplied in this form as liquid HVP
The
liquid can be concentrated through vaporisation to give a paste with a solids
content of approximately 85% and can be supplied in this form. More commonly,
however, the paste is vacuum oven-dried to yield a powder with a total solids
content in the region of 98%. After drying the product is milled to form the
powder and a small amount of vegetable oil (approx. 1.5%) is added. HVPs are
very hydroscopic in nature, the addition of the vegetable oil is to coat the
particles to reduce the tendency of the powder to pick up moisture.
What about Palm Oil?
Palm oil is used instead of hydrogenated fat, which is forbidden by organic standards, as it is considered to be very unhealthy.
Responsible sourcing of Palm Oil
There has
been some recent television coverage about the production of palm oil in
which ancient forests were unscrupulously bulldozed before the planting
of palm oil plantations.
Please be advised that any Palm Oil used in Marigold products is
produced in plantations which are monitored by an international company
called ProForest.
ProForest is a “global leader in developing, implementing and supporting
practical approaches to the sustainable management and use of natural
resources” whose website is
www.proforest.net
And Nutrition?
Precise details of the nutrition value of each Marigold Health Foods product is clearly stated on the label. For instance, in the Organic (red label) bouillon, the energy value for a 5g serve is 10 kcal and 42 kJ. Other typical values detailed include protein, carbohydrate, fat, dietary fibre and sodium.
Yes. According to Dr Elyane Brighlight, nutritional yeast is excellent for nursing mothers, as it provides extra protein and Vitamin B - and gives lots of energy too, something new mothers often need. But make absolutely sure to have enough calcium as well. Take extra calcium daily, and also eat yoghurt.
If you have any other questions about Marigold Health Foods products, please email us.