Vegetable protein powder, vegetarian protein powder,China price supplier

Quick Details

• Product Type: Mixed Spices & Seasonings
• Certification: FDA, ISO, HACCP
• Shelf Life: 18 months
• moisture content: less than 8.0%
• total notrogen (TN): 1.5%--6.0%
• Additives: salt,maltodextrin
• Packaging: Bag, Drum
• Form: Powder
• Style: Dried
• Color: light yellow
• Taste: Soybean Protein powder taste"> natural hydrolyzed soybean protein powder taste
• Processing Type: Refined
• Drying Process: SD

Packaging & Delivery

Packaging Details:	5Kg*4bags/case 10Kg*2bags/case 20Kg*1bag/case outer package: carton/Paper bag/Paper drum
Delivery Detail:	after received the prepayment 45days

Specifications

Hydrolyzed soya protein powder, non-GMO
HACCP ISO HALAL
used in seasoning, snacks, soups ,soy sauce, meat products,baked food

  

Basic Information                                                                      

 

1.certificate: HACCP22000:2005, ISO9001-2008,QS,HALAL

2.Packaging:20kg*1bags,10kg*2bags,5kg*4bags

3.Delivery time:30-45 days after prepayment 30% TT

4.Shelf life:18 months

5.Brands: Salion or the buyers'

 

 

Product features                                                                        

 

1. made of high quality hydrolyzed soy protein liquid

2. increasing protein content of food ingredients and has effects of covering smell

3. it is substitute of MSG, I+G and other fresh enhancers

4. has fresh flavor and tastes good  

 

Products instructions                                                                

1. it can be used enhancing salty and fresh flavor

2. used in

chicken essence,

compound seasoning,

seasoning packets,

soup,

soy sauce,

meat products,

baked foods,

house hould spices,

frozen food.

3. we have flavor of pork, beef and chicken,it can be consumed by  vegetarian

 

 

Specification of hydrolyzed soy protein powder                  

 

 

Sensory Analysis	Yellow flow powder with characteristic fresh fragrance of hydrolyzed protein and without impurities.
Total nitrogenTN%	> 1.5
	1.5-2.5
	> 3.5
	> 5.0

 

 

 

 

 

Photos