| ≥1 piece |
| Sensory characteristics | Appearance | Light yellow powder, loose and free-flowing |
| Size | 100% through 60 meshes | |
| Savor | Typical fresh flavor and fragrance of hydrolyzed vegetable protein | |
| Physical and chemical | Total nitrogen(%) | ≧ 5.0 |
| Moisture(%) | ≦ 6.0 | |
| Chloride(%) | ≦ 40 | |
| Hygiene index | Total plate account(cfu/g) | ≦ 5000 |
| Coliform(MPN/100g) | ≦ 30 | |
| Salmonella(/g) | N.D | |
| Pb | ≦ 1mg/kg | |
| As | ≦ 0.5mg/kg |
Description and process:
Spray dried from decolored hydrolyzed vegetable protein and other auxiliary materials through microencapsulating process, it is a free flowing powdered product, provides the maximum flavor/ color/savor of the sauce fragrance without the mess, waste and handling problems associated with the liquid vegetable protein.
Raw materials → Mixing up → Homogenization → Spray dried → Packing → Inspecting → Products