Hydrolyzed vegetable protein (HVP)









Hydrolyzed vegetable protein (HVP)

Hydrolyzed vegetable protein (HVP)

Our hydrolyzed vegetable protein (HVP) is a kind of flavoring agent produced from Chinese origin, non-GMO soybean through modern technologies.

Characteristics:

Brown powder.

Offer and enhance the taste of the meat, shock force, improve the taste.

Raw materials: Non-GMO soy

The recommendation to add quantity:

Snack Food: 0.1-5 0.0% (dough)

5.0-10.0% (dry spray / powder)

Salsa: 0.1-5 0.0%

Soaps: 0.2-5 0.0%

Canned food: 0.2-2 0.5%

Products: 0.2-2.0%

Specification:

Total Nitrogen (N):  5.0g / 100g

Total plate count:  15,000 CFU / g

Nitrogen oxides (N):  2.8g / 100g

E. coli: 30 MPN / 100g

PH (2% solution): 4.7 ~ 5.4

Water: 6.0 g / 100g

3-chloro-1,2-glycol of propylene: 0.05 mg / kg

Shelf life and storage:

12 months, it is portable moisture products, please stored in cool and dry storage without sunlight and strong odors products.

Packaging: 20 kg bags of polyethylene with cartons outside.


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