HVP Hydrolyzed Vegetable Protein Food Additive

Descrição

 

 

Hydrolyzing Vegetable Protein

HVP

(Flavouring HVP)

HVP Hydrolyzed Vegetable Protein

 

 

 

 

Test Items	Unit	Standard value	Test results
Appearance	—	Light Brown free flowing powder	Light Brown free flowing powder
Odour	—	Savoury smell	Savoury smell
PH(2% solution)	—	6~8	7.1
Total Nitrogen	%	≥5.0	5.5
Amino Nitrogen	%	≥4.0	4.2
NaCl	%	≤45.0	39
Moisture	%	≤5.0	4.5
Ash	%	≤49.0	48.5
3-Chloro-1,2-Propanediol	mg/kg	≤1.0	≤1.0
Arsenic (as As)	mg/kg	≤0.5	≤0.5
Lead (as Pb)	mg/kg	≤2.0	≤1.0
Total Plate Count	/g	<10,000 CFU	<10,000 CFU
E.Coli	/g	Negative	Negative
Salmonella	/25g	Negative	Negative

 

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

Paper bag or barrel, easy moisture, Please keep sealed and store in a dry place

Shelf life: 18 months.