Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Animal-derived
Allergen
No
Role in food
Manufacturers use stock primarily to add a deep, savory flavor (umami) to foods. It …
What it is
Stock is a savory liquid made by simmering bones (usually from poultry, beef, or fish) with vegetables like carrots, onions, and celery, and herbs. The simmering process extracts collagen from the bones, which gives stock a richer mouthfeel than broth. It forms the base for many soups, sauces, and gravies.
Why it's used
Manufacturers use stock primarily to add a deep, savory flavor (umami) to foods. It is a fundamental ingredient in many soups, stews, sauces, gravies, and braised dishes. It also adds moisture and richness to rice and grain dishes.
Health notes
Stock is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein and minerals, though amounts vary widely depending on the ingredients and preparation. Regulatory bodies like JECFA and EFSA have not set specific limits for stock as a food ingredient. High sodium content can be a concern in commercially prepared stocks and broths.
Allergen info
Stock is not a major allergen unless derived from fish or shellfish. Gluten may be present if wheat-based ingredients are used in its preparation. Always check the ingredient list for specific allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.