Hydrolyzed vegetable protein(HVP),China WISON price supplier

Int roduction:

Hydrolyzed vegetable protein

 

Appearance: white or light yellow powder, good flavor and delicious

Nitrogen≥6%

Amino Nitrogen≥5%

PH: 4.5-5.5

Rich in 18kinds of amino acids and peptides

Pb ≤1ppm, As≤1ppm, Cd≤0.1pm

Trichloro-propanol≤1ppm

The total number of bacterial colonies≤ 100cfu/g, escherichia coli ≤30MPN/100g

Salmonella, Shigella, Staphylococcus aureus, Streptococcus not detected out.

 

Hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid

 

a nd then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their

 

component amino acids. The resulting dark colored liquid contains, among other amino acids, glutamic acid, which consumers are

 

more familiar with in the form of its sodium salt, Monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed

 

foods. HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs,

 

gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on

 

foods.

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Function

1.A typical dried HVP consists of 40-45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the HVP and provide preservation properties.

2. It normally contains 9 to 12% monosodium glutamate and the remaining fraction consists of flavor solids.

3. HVP is stable under varying processing conditions.

4. The product in powder form is hygroscopic

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Applications:

 

Widely apply on chicken, 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.

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Specification

ITEM	Specification
Moisture	2.0-6.50%
Total Niirogen	5.30±0.5%
Sodium Chloride	45.00±2.00%
Arsenic(As)	0.5mg/kg
Lead(Pb)	1.0mg/kg
3-Monochloropropane-1, 2-Diol(GC-MS)	1.0mg/kg
Aerobic Plate Count	1.0×10, 000cfu/g
Coliform	Negative
Pathogenic Bacteria	NF

 

 

About Us:

Xian Wison Biological Technology Co.,Ltd. locates in ecological zone and business center, We specialize in manufacturing all kinds of natural herb extract, natural food additive, pharmaceutical intermediate, daily chemical products as well as technology research, transfer and consultation of food, drink,cosmetic, medicine and healthy product.

 

Our GMP production base locates in Sanyuan of Shaanxi, with the yearly capacity of 1000 ton based on exceptional botanical natural resource. We have established a independent R&D centre in Xi’an High-Tech Development Zone. We have high performance liquid chromatography, gas chromatography, Atomic Absorption Spectrometer, Ultra-violet and Visible Spectrophotometer, and analysis appliances of micro-organism Lab. Moreover, we have another process-scale chromatography Production Line which specializes in manufacturing high purity natural botanical ingredients.

Other:

 

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