| ≥1 piece |
Hydrolyzed Vegetable Protein HVP
Appearance brown powder
yeast & mould 100max
Packing 20kg/carton
Hydrolyzed Vegetable Protein HVP
Hydrolyzed vegetable Protein (HVP) are produced from natural soy proteins by careful digestion under controlled conditions to yield an extract of naturally occurring amino acids and poly peptides.
Specification Of Hydrolyzed Vegetable Protein HVP
| ITEM | STANDARD |
| Appearance | Yellow To Brown |
| Profile | Neutral Flavor |
| Taste | salty With Umami Taste |
| Total Nitrogen (%) | ≥4.0 |
| Amino Nitrogen (%) | ≥2.5 |
| Salt (%) | ≤42 |
| Moisture (%) | ≤7.0 |
| Ash (%) | ≤50 |
| 3-Chloro-1,2-Propanediol (Mg/Kg) | ≤1.0 |
| Lead (Pb) (mg/kg) | ≤1.0 |
| Arsenic (As) (mg/kg) | ≤0.5 |
| Total Heavy Metals (mg/kg) | ≤10 |
| Standard Plate Count (cfu/g) | ≤10,000 |
| Coliforms (Mpn/G) | ≤3 |
| E.Coli / 10g | Negative |
| Yeast & Mould (cfu/g) | ≤50 |
| Salmonella /25g | Negative |
| Pathogen / 10g | Negative |
CONCLUSION THE GOODS CONFORM TO THE STANDARD.
STORAGE: KEPT IN DRY PLACE WITH ORIGINAL PACKAGAGE.
PACKAGE: 20KG NET CARTONS.