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Hydrolyzed vegetable protein powder

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product description

This product is high-quality hydrolyzed vegetable protein solution as raw material, bleaching, deodorization, concentration, purification treatment, and then spray drying the use of advanced equipment.
Features: high amino acid content, taste very delicious aftertaste. Can strengthen the food and nutrition and delicious sensation, cover up the smell function. Alternative MSG, I + G, etc. flavor enhancer.
Range of applications, dosage: in chicken, chicken powder, seasoning sauce, easy spices, soups, meat, add the flavor of food. Amino acids can be added to improve the nutritional ingredients, and can serve to increase freshness and improve taste, cover up the smell of the role, but also can reduce the MSG, I + G usage, improve product quality and reduce costs.
In the production of meat flavor added in the Maillard reaction, provide the amino acid required for the reaction, the reaction out of the meat more pure fragrant group, more full taste, can be applied as carriers. Recommended dosage of 2-10%.
Preservation, retention period: Keep in ventilated, cool place, because the product is easy to absorb moisture, unsealed as soon as possible after use, unused should be promptly sealed, never shared with other smelly substances stored.
Unopened cases, the retention period is 12 months.
Packaging, specifications: High-strength cardboard box, lined with two layers of high pressure PE plastic bags. 1 × 20 kg / box, 2 × 10 kg / box
Hydrolyzed vegetable protein powder Specifications: Executive Standard: SB10338-2000

Item

Part no.

AN

FN

Range of use

Package

HVP Liquid

HVP-A

1.6

2.7

Soy sauce, pickles

28 kg/drum special for food

HVP-B

2.0

3.1

Soy sauce, spices

28 kg/drum special for food

 

HVP Powder

HVP-C

2.2

3.5

Spices, flavor

20kg/carton with PE inner bags

HVP-D

2.6

4.0

Spices, flavor

20kg/carton with PE inner bags

HVP-E

3.5

5.0

Spices, flavor

20kg/carton with PE inner bags

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暂未实现,敬请期待
暂未实现,敬请期待
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