Hvp Hydrolyzed Vegetable Protein Food Additives Compound Seasoning Powder CAS100209
HVP Hydrolyzed Vegetable Powder Food Additives Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable
Basic Info.
Model NO. | HVP |
Nacl | Less Than 45 |
pH | 6-8 |
Total Nitrogen | More Than 5% |
Odour | Savoury Smell |
Appearance | Yellow Powder |
Transport Package | Kraft Paper Bag |
Specification | 20kg/bag |
Trademark | Shihong |
Origin | China |
Production Capacity | 50tons/Month |
Product Description
HVP Hydrolyzed Vegetable Powder Food AdditivesOdour | 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 |
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.
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