The raw materials are soybean or corn, which divided protein into 18 kinds of free amino acids and some small peptides
Hydrolyzed Vegetable Protein
HVP
(Flavouring HVP)
Hydrolyzed Vegetable Protein HVP Food Grade
The raw materials are soybean or corn, which divided protein into 18 kinds of free amino acids and some small peptides, to use advanced hydrolyzed technology and filtering, decolor, remove heavy metals, spray-dried processed. HVP is a taste and flavour enhancer.
This HVP was unique created with low temperature, low acid and low pressure by Dr Xin Weiming who is back from USA. To avoid the loss and broken of delicious flavor and smell, because of traditional processing with high temperature, strong acid which will destroy the delicious flavor, our processing kept plant protein the unique freshness and special flavor, pure and rich flavor, which is the best raw materials for flavorings, Widely apply on Food industry.
Standard quality:
Test Items
Unit
Standard value
Test results
Appearance
---
Light Brown free flowing powder
Light Brown free flowing powder
Odour
---
Savoury smell
Savoury smell
PH(2% solution)
---
6~8
7.1
Total Nitrogen
%
≥5.0
5.5
Amino Nitrogen
%
≥4.0
4.2
NaCl
%
≤45.0
39
Moisture
%
≤5.0
4.5
Ash
%
≤49.0
48.5
3-Chloro-1,2-Propanediol
mg/kg
≤1.0
≤1.0
Arsenic (as As)
mg/kg
≤0.5
≤0.5
Lead (as Pb)
mg/kg
≤2.0
≤1.0
Total Plate Count
/g
<10,000 CFU
<10,000 CFU
E.Coli
/g
Negative
Negative
Salmonella
/25g
Negative
Negative
Application
Widely apply on chicken bouillon, all kinds of soup, sauce flavoring, seasoning packets of instant noodles, meat products, bread, baked goods, household spices, frozen food also for amino acid nutritional supplementation. Providing nutritional, increasing freshness, good-tasting, also reducing MSG, I+G dosage and save cost.
