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
