加水分解コメタンパク

加水分解コメタンパク 価格

加水分解コメタンパク 化学特性,用途語,生産方法

• 定義

  本品は、酸、酵素又はその他の加水分解の方法によって得られるコメタンパクの加水分解物である。

• 化粧品の成分用途

  ヘアコンディショニング剤、皮膚コンディショニング剤

• 使用

  Hydrolyzed Vegetable Protein(HVP) The common name of vegetable protein hydrolyzates. The ingredient is specific to the protein source such as hydrolyzed soy protein. They are flavor enhancers obtained from vegetable proteins such as yeast extract, soy protein, wheat gluten, corn gluten, defatted soy flour, and defatted cottonseed. The proteins are hydrolyzed into their component amino acids after which the reaction mixture is neutralized with sodium carbonate and refined. The refined liquid HVP consists of amino acids, monosodium glutamate, amino acid derivatives, salt, and water. After being stored for several months, the liquid HVP is concentrated into a paste, dried, and ground. A typical dried HVP consists of 40–45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the HVP and provide preservation properties. It normally contains 9–12% monosodium glutamate and the remaining fraction consists of flavor solids. There are two basic types: pale HVP, which functions as a flavor enhancer with delicate spray flavors used in cream-type soups and sauces, and poultry; and dark HVP, which functions as a flavor donor with strong meaty flavors used in stews and broths. HVP is stable under varying processing conditions. It is used to improve flavors in soups, dressings, meats, snack foods, and crackers. It is also termed hydrolyzed protein.

• 一般的な説明

  Peptone (vegetable) acid hydrolysate is a purified hydrolysate which provides the necessary nitrogenous material for culture media or can be used when amino acid mixtures are specified. It can be used for preparing Antibiotic Sensitivity Test Media including Mueller Hinton Agar, in media requiring quantitative addition of tryptophan, in vaccine preparation media as a source of high concentration of free amino acids.

加水分解コメタンパク 生産企業

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