Hydrolyzed Vegetable Protein HVP100209-45-8,China kmd price supplier

 

 

 

 

I ntroduction

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

 

Quality Specification

Appearance:	Light yellow powder
Source:	Soybean
Assay (Protein):	85% min
Transmittance:	90% min
Moisture	8.0% max
Heavy metals [Pb]:	0.5ppm max.
PH (1% solution):	5.0~7.0
Residue on ignition [Sulfated]:	2% max.
Arsenic [As2O3]:	0.5ppm max.
Total of bacteria:	1000/g max
E.Coli:	Not detected
Pathogen:	Not detected

 

 

 

Package : 25kg net paper bag 

Properties

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

 

Function

1. Improve flavors and tastes. 
2. Replace the flavor because of the loss of flavor during heating, baking or cooking
3. Enhance the varieties of flavor and taste