Soybean Hvp Hydrolyzed Vegetables Protein Food Ingredient for Sauce

• Customization: Available
• CAS No.: 100209-45-8
• Formula: Rco2h4n
• Model NO.: 65072-01-7
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Amino Acid
• Resource: Natural
• The content of active substances: 31%~60%
• Appearance: Yellow Powder
• Odour: Savoury Smell
• pH: 6-8
• Total Nitrogen: More Than 5%
• Amino Nitrogen: More Than 4%
• Hydrolyzed Protein: More Than 40%
• Nacl: Less Than 45
• Moisture: Less Than 5
• Applied to: Sauce
• Transport Package: Kraft Paper Bag
• Specification: 20kg/bag
• Trademark: Shihong
• Origin: China
• Production Capacity: 50tons/Month

Product Description

HVP Hydrolyzed Vegetable Powder Food Additives

Odour	Savoury smell
PH(2% solution)	6~8
Total Nitrogen	≥5.0
Amino Nitrogen	≥4.0
Hydrolyzed Protein	≥40.0
NaCl	≤45.0
Moisture	≤5.0
Ash	≤49.0

 

Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable proteins catalyzed by acid. Its composition is mainly amino acids, so it is also called amino acid solution.It is mainly used in the production of high-grade condiments and nutritionally fortified food base and meat flavor raw materials.

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.
 

 

Recommendation dosage:
chicken bouillon: 2-15%
Flavoring, Seasoning packet, instant noodles seasoning packet: 1-10%
all soup, soy sauce: 1-20%
meat products, bread, baked goods, household spices, frozen food: 0.5-5%

Package:
Kraft Paper bag or barrel. can be customized according to requirements.

Shelf life: 18 months.
No direct sunlight. A cool place is recommended.
Avoid placing it directly on the ground.