Food Protein for Flavor Enhancer Hydrolyzed Vegetable Protein

China Food Protein for Flavor Enhancer Hydrolyzed Vegetable Protein, Find details about China Flavour Enhancer, Food Protein from Food Protein for Flavor Enhancer Hydrolyzed Vegetable Protein

Model NO.
ah
Sodium Chloride
38~42%
Trademark
ah
Specification
10kg/Bag 20kg/Bag
Origin
Chengdu Sihuan China
HS Code
2309901000
Model NO.
ah
Sodium Chloride
38~42%
Trademark
ah
Specification
10kg/Bag 20kg/Bag
Origin
Chengdu Sihuan China
HS Code
2309901000
Food Protein for flavor enhancer
Hydrolyzed Vegetable Protein
(Special use in seasoner, chicken powder, soup bases)
Hydrolyzed Vegetable Protein is made from soybean or corn. It is broke protein down into eighteen kinds of free amino acid and peptide. It is refined after a series of filtration, destaining, heavy metal removing and spraying drying.
But, Chengdu Auspicious Clouds Chemical Co., Ltd based on the unique technology of Doc. Xing Who ever studied abroad in U. S. A. It used low temperature, weak-acid and low tension (triple low condition), and also avoid to damage the delicate flavor. And it kept the instinct and unique flavor with pure, soft and rich fragrance. It is broke down into varies of amino acid with eutrophy which is the best raw materials of seasoner, and it is widely used in the food industry.

1. Quality Standard: (Unit: %)
Appearance: Brown, light yellow powder, delicious taste, rich in eight kinds of amino acid and peptide.
Total N≥ 5.0, amino ≥ N. 5, PH6~8, sodium chloride 38~42%
Pb ≤ 5ppm, As≤ 1ppm, 3 chloropropanol≤ 1ppm
Bacterial colony <100 cfu/g, coliform: <30MPN/100g
Salmonella, Shigella, staphylococcus, hemolytic streptococcus: Not detected.
2. Application
There is a unique flavor of seasoner in HVP, which is widely used in chicken powder, soup bases, flavor sauce, sauce of instant noodles, meat, baked goods, quick- frozen food.
The product can supplement amino acid and increase the nutrition ingredient. It not only can enhance the freshness, improve the taste, mask the peculiar smell, but also can reduce the usage of MSG, I+G and to upgrade product quality, and also reduce cost.
3. Amount added suggestion
Chicken powder, 2-15%
Soup bases, flavor sauce, sauce of instant noodles 1~10%
Soup bases, sauce 1~20%
Meat, baked goods, quick- frozen food 0.5~5%
4. Package
Paper bag, barrel, moisture absorption, sealed storage.
5. Expiration date, 18 months

The unique feature of our product( HVP)
The unique technology;

Low temperature, weak acid, low pressure

Traditional product: High temperature, strong acid, ordinary pressure (delicate flavor damaged)
Testing projectsFlatsStandard valueDetection valueIndividual determination
Appearance---Brown free flowing powderBrown free flowing powderQualified
Odour---Savoury smellSavoury smellQualified
PH(2% solution)---6~87.1Qualified
Total Nitrogen%≥5.05.5Qualified
Amino Nitrogen%≥4.04.2Qualified
NaCl%≤45.039Qualified
Moisture%≤5.04.5Qualified
Ash%≤49.048.5Qualified
Ammonium Chloride%≤2≤0.5Qualified
3-Chloro-1,2-Propanediolmg/kg≤1.0≤1.0Qualified
Arsenic (as As)mg/kg≤0.5≤0.5Qualified
Lead (as Pb)mg/kg≤2.0≤1.0Qualified
Total Plate Count/g<10,000 CFU<10,000 CFUQualified
E.Coli/gNegativeNegativeQualified
Salmonella/25gNegativeNegativeQualified
Sieved rate (20 HEAD)%≥98100Qualified
Conclusions :Qualified