9015-54-7

A pale yellow liquid, paste, powder, or granules. Rich in various amino acids and peptide bonds consisting of fewer than five amino acids, it possesses a distinctive umami flavor and aroma. The typical composition of hydrolyzed animal protein paste is: 8%-9% total nitrogen, less than 1% fat, 28%-32% water, 14%-16% salt, and an average molecular weight of 1000-5000. The amino acid composition of finished products made from different raw materials varies (%). Therefore, the nature and degree of umami flavor vary, depending on the raw materials used and the processing method.

Replenisher (fluid and nutrient).

The constituent amino acids derived by hydrolysis of the proteins.

Aminosol (Abbott); Hyprotigen (B Braun).