Hydrolyzed Vegetable Protein (food hvp for food flavor enhancer)
Basic Info
Model No.: ah
Product Description
Model NO.: ah Resource: Soyabean Origin: Chengdu, Sichuan China Main Substances: Hydrolyzed Vegetable Protein Light Yellow Powder: Food Grade
According to the traditional technology, hydrolyzed Vegetable Protein is made from soybean or corn, hydrolyzed by high temperature and strong acid. It is refined after a series of filtration and spray drying.
But, Chengdu Auspicious Clouds Chemical Co., Ltd based on the unique technology of Doc. Xing Who ever studied abroad in U.S.A. It used low temperature, weak-acid and low tension (triple low condition), and also avoid to damage the delicate flavor. And it kept the instinct and unique flavor with pure, soft and rich fragrance.
According to the traditional technology, hydrolyzed Vegetable Protein made from soybean or corn, hydrolyzed by high temperature and strong acid. It is refined after a series of filtration and spray drying. It is a kind of brown or light yellow powder.
Chengdu Auspicious Clouds Chemical Co., Ltd based on the unique technology of Doc. Xing Who ever studied abroad in U.S.A. It used low temperature, weak-acid and low tension (triple low condition), and also avoid to damage the delicate flavor. And it kept the instinct and unique flavor with pure, soft and rich fragrance.
It is rich in eight kinds of amino acid and peptide. Total Nitrogen ≥ 4.5% sodium chloride 38-42%
Pb ≤5ppm , As≤1ppm, 3Chloropropanol ≤1ppm.
Contact us if you need more details on Hydrolyzed Vegetable Protein (Hvp). We are ready to answer your questions on packaging, logistics, certification or any other aspects about Food Hvp、Soy Protein. If these products fail to match your need, please contact us and we would like to provide relevant information.
According to the traditional technology, hydrolyzed Vegetable Protein is made from soybean or corn, hydrolyzed by high temperature and strong acid. It is refined after a series of filtration and spray drying.
But, Chengdu Auspicious Clouds Chemical Co., Ltd based on the unique technology of Doc. Xing Who ever studied abroad in U.S.A. It used low temperature, weak-acid and low tension (triple low condition), and also avoid to damage the delicate flavor. And it kept the instinct and unique flavor with pure, soft and rich fragrance.
According to the traditional technology, hydrolyzed Vegetable Protein made from soybean or corn, hydrolyzed by high temperature and strong acid. It is refined after a series of filtration and spray drying. It is a kind of brown or light yellow powder.
Chengdu Auspicious Clouds Chemical Co., Ltd based on the unique technology of Doc. Xing Who ever studied abroad in U.S.A. It used low temperature, weak-acid and low tension (triple low condition), and also avoid to damage the delicate flavor. And it kept the instinct and unique flavor with pure, soft and rich fragrance.
It is rich in eight kinds of amino acid and peptide. Total Nitrogen ≥ 4.5% sodium chloride 38-42%
Pb ≤5ppm , As≤1ppm, 3Chloropropanol ≤1ppm.
Contact us if you need more details on Hydrolyzed Vegetable Protein (Hvp). We are ready to answer your questions on packaging, logistics, certification or any other aspects about Food Hvp、Soy Protein. If these products fail to match your need, please contact us and we would like to provide relevant information.
Product Categories : Food Additive
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