Where can I buy Marigold Products ?

All Good Health Food Shops

Harrods • Harvey Nichols • Selfridges

Fresh & Wild • Planet Organic • Holland & Barrett

Sainsburys • Tesco • Waitrose • Safeways

Morrisons • Asda • Budgens

You can buy all our products on line from

yogamatters

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Tell us about the salt content of Marigold Bouillon ?

We are required to show the sodium content on our labels. Sodium is the active element of the sea salt (Sodium Chloride) and represents roughly 40% of the salt content. This is therefore quite a substantial part of the dry product. However most users dilute the powder as recommended and the standard product in solution, for example, would be about 2%. We have especially formulated a reduced salt version for those concerned about sodium intake. Our advice is always to add water to your own taste if you find the product too salty and vice versa.

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What is Hydrolysed Vegetable Protein and 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, namely soya and maize. Soya and maize are made up of fats, fibres, moisture, carbohydrates, proteins etc. The proteins in wheat and maize are composed of amino acids such as leucine, phenylalanine and glutamic acid commonly found in food. Thus, the naturally occurring glutamates in HVP are derived from the naturally occurring glutamic acids in soya 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. Besides, 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 mediuim sized potato or a small glass of tomato or grape juice.

Indeed, one of the highest concentrations of naturally occurring glutamate is to be found in mother's milk!

For any additional information contact us at Marigold.

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How is HVP made ?

Hydrolysed Vegetable proteins are recognised by the food industry as versatile base flavour components in a wide variety of products.

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 means literally 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 seperated during the extraction of plant/vegetable oil. The typical raw material sources are soy, wheat, groundnut and rapeseed (soya 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 presure. 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 neutralisation 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.

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Sunday Telegraph Article

In response to the article in the Savvy Shopper column in the Sunday Telegraph concerning the presence of Hydrolised Vegetable Protein in Marigold Bouillon Powder, we would like to state the following:

First of all the foods Standards Agency classsifies HVP as a natural product.Therefore we feel we have every right to claim that our product contains no artifical flavourings.

Secondly, HVP is created by the action of hydrochloric acid on a vegetable source (this can be compared to the use of acid by the human digestive process). The substance known as 3MCPD occurs by the interaction of the fat content of the protein used with the acid. We therefore use defatted soya and maize in order to eliminate this reaction to the point where the amount of 3MCPD is virtually undetectable. All tests show that the 3MCPD content in Marigold Bouillon pwder is less that 10 parts per billion, the threshold of detectability.

The reason that we use HVP in our standard product is to avoid the use of yeast extract to which many people are allergic. We make every effort to deliver the taste and quality that our customers expect, while at the same time being very mindful of the health and environmental aspects of what we do. We do not use GM ingredients and make sure that our palm oil (used so that we can eliminate hydorgenated fat) is sourced from sustainable forests.

Standards in Marigold Bouillon:-

HVP - de-fatted
1,3 - DCP not detectable
3 - MCPD - <1mg/kg = <1ppm

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What about Palm Oil ?

We use palm oil to avoid the use of hydrogenated fat which is forbidden by organic standards and is considered to be very unhealthy. Our factory is making every effort to source this ingredient from sustainable plantations accredited by proforest .net We will bring you more news on this when we can.

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