A few fine points:
1 - Better than Bouillon is a brand of soup base.Ask your grocer to
carry it. It comes in beef, chicken, turkey, vegetable, lobster and
chili flavors. I try to keep all of them on hand for many things. Each
one adds a distinct "base" (bass?) note to soups, stews, sauces,
casseroles, etc. I use them one at a time.

2 - Brown Sauce is an American/Chinese product available in several
brands. I use it for coloring beef or other meat based sauces/stir
frys. Also for the (somewhat bland) sauce for Egg Foo Yung.

3 - If you want to know whether an additive will change flavor or
color or both, read the ingredients. Good soup bases list the main
protein first: "roasted beef with natural juices . . . turkey meat
with natural juices" Coloring agents will say
"natural caramel color".

Lynn in Fargo