BAKECHEM INTERNATIONAL LIMITED.
BAKECHEM INTERNATIONAL LIMITED.
  • hydrolysed vegetable protein
  • hydrolysed vegetable protein

Hydrolyzed Vegetable Protein (HVP) 100209-45-8 CAS Number: 100209-45-8 Supplier

Hydrolyzed Vegetable Protein Powder is yellow to brown powder with a neutral flavor produced from soy materials using advanced hydrolyzed technology and spray drying method. Recommend to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.


Specifications of Hydrolyzed Vegetable Protein HVP Food Additive

Item

Specification

Profile

Neutral flavor

Color

Yellow to brown

Taste

Salty with umami taste

Total Nitrogen (as N )%

2.0-2.5

Amino Nitrogen(as N) %

≥ 1.0

Salt %

42.0-46.0

Moisture (105℃,2h) %

≤6.0

*Ash %

≤59.0

*3-Chloro-1,2-propanediol (mg/kg)

≤1.0

*Lead (as Pb) (mg/kg)

≤1.0

*Arsenic (as As) (mg/kg)

≤0.5

*Heavy Metals (as Pb) (mg/kg)

≤10

Standard Plate Count (CFU/g)

≤5000

Coliforms (MPN/g)

≤3

Pathogen (Refers to enteric pathogenic bactena)

Negative


PACKING: 25KG NET IN CARTON

STORAGE AND TRANSPORT:IN DRY AND COOL NORMAL TEMPERATURE

SHELF LIFE: 2 YEARS

Add:
BUILDING 1, NO.883-885, PINGGANG ROAD, LINGANG NEW AREA, SHANGHAI, CHINA

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