水解植物蛋白 HV

 Hydrolyzed Vegetable Protein (HVP)

Application:

This hydrolyzed vegetable protein (HVP) has characteristic flavour of seasoning, widely used in the chicken essence, all kinds of soups, sauce condiments, seasoning packets of instant noodles, meat products, bread and baked foods, seasonings for home cooking, frozen foods, and etc.

Based on soy beans or corns as raw materials, our hydrolyzed vegetable protein (HVP) is made after the treatments of filteration, decoloration, metal separation, etc. and spraying drying.  

The HVP contains 18 kinds of amino acids and peptides. It can not only supplement amino acid, improve nutritional ingredients, enhance freshness, improve taste and cover peculiar smell, but also reduce the use amount of MSG and the I + G, thus improving the grade of products and reducing the costs.

Appearance:

brown or light yellow powder 

Main technical data of HVP:

Total nitrogen>5.0%

Amino nitrogen >4.5%

PH value: 6-8

Salmonella, shigella, staphylococcus aureus and hemolytic streptococcus are not presented.
 

Suggested dosage:

Chicken essence: 2-15%

Seasonings, seasoning packets, soups: 1-10%

Packing:
Packed in 20kgs/bag, with moist proof papers. Keep it under seal.  

Email: maggiezhang@cnamino.com  QQ:3260680985