China Food Hvp Hydrolysed Vegetable Protein

SpecificationsThe raw materials are soybean or corn, which divided protein into 18 kinds of free amino acids and some small peptides.Hydrolyzing VegetableProtein
HVP
(Food Additive)Product Description
Therawmaterialsaresoybeanorcorn,whichdividedproteininto18kindsoffreeaminoacidsandsomesmallpeptides,touseadvancedhydrolyzedtechnologyandfiltering,decolor,removeheavymetals,spray-driedprocessed.HVPisatasteandflavourenhancer.ThisHVPwasuniquecreatedwithlowtemperature,lowacidandlowpressurebyDrXinWeimingwhoisbackfromUSA.Toavoidthelossandbrokenofdeliciousflavorandsmell,becauseoftraditionalprocessingwithhightemperature,strongacidwhichwilldestroythedeliciousflavor,ourprocessingkeptplantproteintheuniquefreshnessandspecialflavor,pureandrichflavor,whichisthebestrawmaterialsforflavorings,WidelyapplyonFoodindustry.Standardquality:TestItemsUnitStandardvalueTestresultsAppearance---LightBrownfreeflowingpowderLightBrownfreeflowingpowderOdour---SavourysmellSavourysmellPH(2%solution)---6~87.1TotalNitrogen%≥5.05.5AminoNitrogen%≥4.04.2NaCl%≤45.039Moisture%≤5.04.5Ash%≤49.048.53-Chloro-1,2-Propanediolmg/kg≤1.0≤1.0Arsenic(asAs)mg/kg≤0.5≤0.5Lead(asPb)mg/kg≤2.0≤1.0TotalPlateCount/g<10,000CFU<10,000CFUE.Coli/gNegativeNegativeSalmonella/25gNegativeNegativeApplication
Widelyapplyonchickenbouillon,allkindsofsoup,sauceflavoring,seasoningpacketsofinstantnoodles,meatproducts,bread,bakedgoods,householdspices,frozenfoodalsoforaminoacidnutritionalsupplementation.Providingnutritional,increasingfreshness,good-tasting,alsoreducingMSG,I+Gdosageandsavecost.Recommendationdosage
chickenbouillon:2-15%
Flavoring,Seasoningpacket,instantnoodlesseasoningpacket:1-10%
allsoup,soysauce:1-20%
meatproducts,bread,bakedgoods,householdspices,frozenfood:0.5-5%Package
Paperbagorbarrel,easymoisture,Pleasekeepsealedandstoreinadryplace
Shelflife:18months.
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