BULLETIN OF THE 



No. 27 



Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief 

 November 5, 1913. 



BOUILLON CUBES: THEIR CONTENTS AND FOOD VALUE COM- 

 PARED WITH MEAT EXTRACTS AND HOME-MADE PREPA- 

 RATIONS OF MEAT. 



By F. C. Cook, 

 Physiological Chemist, Animal Physiological Chemistry Laboratory. 



INTRODUCTION. 



As the true dietary value of commercial meat preparations, espe- 

 cially bouillon cubes, fluid and semisolid meat extracts, commercially 

 bottled meat juices, and similar preparations offered for sale, is not 

 generally understood by the people, and as these articles are errone- 

 ously believed to be convenient forms of concentrated meat, the 

 Bureau of Chemistry has undertaken to determine their actual food 

 value. Complete analyses have been made of ten of the leading 

 brands of bouillon cubes manufactured in the United States and 

 Germany, and collected on the New York market in 1912. One 

 purpose of this investigation was to determine whether the term 

 "bouillon," which is defined as a broth prepared from meat, may 

 justly be used for many of these cubes which, while not nutritious, 

 have a certain value as a flavoring medium and as a stimulating and 

 appetizing drink. 



Bouillon cubes as sold by most grocers are wrapped in tin foil, 

 paraffin paper, or both. They will keep indefinitely, although cer- 

 tain makes are likely to lose their form during warm weather. 



COMMERCIAL BOUILLON CUBES. 



The results of the analyses of these cubes are expressed in the 

 accompanying tables and diagrams in common terms, as salt, water, 

 fat, plant extract, and meat extract. It will be observed that com- 

 mon salt is the greatest constituent, being from 49 to 72 per cent of 

 the total weight of the cubes. The amount of meat extract present 

 ranges from 8 per cent in the poorest brands to but 28 per cent in 

 the best brands. The third important ingredient is plant or vege- 

 table extract which constitutes from 3 to 30 per cent. This plant 

 extract is useful because of its flavoring properties but has but slight, 

 if any, nutritive value. The amount of meat stock or meat extract 



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