Products

DESCRIPTION

Basic Info

CAS No.	100209-45-8
Formula	C10h14o2
EINECS	65072-01-7
Resource	Natural
Appearance	Yellow Powder
Odour	Savoury Smell
pH	6-8
Total Nitrogen	More Than 5%
Amino Nitrogen	More Than 4%
Hydrolyzed Protein	More Than 40%
Nacl	Less Than 45
Moisture	Less Than 5
Applied to	Sauce
Transport Package	Kraft Paper Bag
Specification	20kg/bag
Trademark	Shihong
Origin	China
Production Capacity	50tons/Month

Product Description

HVP Hydrolyzed Vegetable Powder Food Additives

Odour	Savoury smell
PH(2% solution)	6~8
Total Nitrogen	≥5.0
Amino Nitrogen	≥4.0
Hydrolyzed Protein	≥40.0
NaCl	≤45.0
Moisture	≤5.0
Ash	≤49.0

Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable proteins catalyzed by acid. Its composition is mainly amino acids, so it is also called amino acid solution.It is mainly used in the production of high-grade condiments and nutritionally fortified food base and meat flavor raw materials.

Application:
Widely apply on chicken bouillon, all kinds of soup, sauce flavoring, seasoning packets of instant noodles, meat products, bread, baked goods, household spices, frozen food also for amino acid nutritional supplementation. Providing nutritional, increasing freshness, good-tasting, also reducing MSG, I+G dosage and save cost.
Recommendation dosage:
chicken bouillon: 2-15%
Flavoring, Seasoning packet, instant noodles seasoning packet: 1-10%
all soup, soy sauce: 1-20%
meat products, bread, baked goods, household spices, frozen food: 0.5-5%

Package:
Kraft Paper bag or barrel. can be customized according to requirements.

Shelf life: 18 months.
No direct sunlight. A cool place is recommended.
Avoid placing it directly on the ground.