Hydrolyzed Vegetable Protein HVP Chicken essence

1)Hydrolyzed Vegetable Protein(HVP) 
2)Appearance: Light yellow powder 
3)package:25kg net paper bag 
4)competitive 

This hydrolyzed vegetable protein (HVP) has characteristic flavour of seasoning, widely used in the chicken essence, all kinds of soups, sauce condiments, seasoning packets of instant noodles, meat products, bread and baked foods, seasonings for home cooking, frozen foods, and etc.

Based on soy beans or corns as raw materials, our hydrolyzed vegetable protein (HVP) is made after the treatments of filteration, decoloration, metal separation, etc. and spraying drying.  

The HVP contains 18 kinds of amino acids and peptides. It can not only supplement amino acid, improve nutritional ingredients, enhance freshness, improve taste and cover peculiar smell, but also reduce the use amount of MSG and the I + G, thus improving the grade of products and reducing the costs.

Main technical data of HVP:

Total nitrogen>5.0%

Amino nitrogen >4.5%

PH value: 6-8

Salmonella, shigella, staphylococcus aureus and hemolytic streptococcus are not presented.

Hydrolyzed Vegetable Protein HVP
High content of nitrogen; 
High content of amino acid; 
Rich in umami flavor, long aftertaste;

Application:

This hydrolyzed vegetable protein (HVP) has characteristic flavour of seasoning, widely used in the chicken essence, all kinds of soups, sauce condiments, seasoning packets of instant noodles, meat products, bread and baked foods, seasonings for home cooking, frozen foods, and etc.

Based on soy beans or corns as raw materials, our hydrolyzed vegetable protein (HVP) is made after the treatments of filteration, decoloration, metal separation, etc. and spraying drying.  

The HVP contains 18 kinds of amino acids and peptides. It can not only supplement amino acid, improve nutritional ingredients, enhance freshness, improve taste and cover peculiar smell, but also reduce the use amount of MSG and the I + G, thus improving the grade of products and reducing the costs.

Appearance:

brown or light yellow powder 

Main technical data of HVP:

Total nitrogen>5.0%

Amino nitrogen >4.5%

PH value: 6-8

Salmonella, shigella, staphylococcus aureus and hemolytic streptococcus are not presented.
 

Suggested dosage:

Chicken essence: 2-15%

Seasonings, seasoning packets, soups: 1-10%

Meat products, bread and baked foods, seasonings for home cooking, frozen foods: 0.5-5%