Hydrolyzed Vegetable Protein Food Hvp

Model NO.: ah


Resource: Soybean


Food Additive: Seasoner Enhancer


Hydrolysed Vegetable Protein: Food Protein for Flavor Enhancer


Specification: 10kg/Bag 20kg/Bag 10kg/Drum


HS Code: 2309901000




Main Substances: Soybean Protein


Light Yellow Powder: Food Additive


Food Grade Hvp: Hvp


Trademark: ah


Origin: Chengdu Sichuan China


Food Protein for flavor enhancer

Hydrolyzed Vegetable Protein

(Special use in seasoner, chicken powder, soup bases)

Hydrolyzed Vegetable Protein is made from soybean or corn. It is broke protein down into eighteen kinds of free amino acid and peptide. It is refined after a series of filtration, destaining, heavy metal removing and spraying 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. It is broke down into varies of amino acid with eutrophy which is the best raw materials of seasoner, and it is widely used in the food industry.



1. Quality Standard: (Unit: %)

Appearance: Brown, light yellow powder, delicious taste, rich in eight kinds of amino acid and peptide.

Total N≥ 5.0, amino ≥ N. 5, PH6~8, sodium chloride 38~42%

Pb ≤ 5ppm, As≤ 1ppm, 3 chloropropanol≤ 1ppm

Bacterial colony <100 cfu/g, coliform: <30MPN/100g

Salmonella, Shigella, staphylococcus, hemolytic streptococcus: Not detected.

2. Application

There is a unique flavor of seasoner in HVP, which is widely used in chicken powder, soup bases, flavor sauce, sauce of instant noodles, meat, baked goods, quick- frozen food.

The product can supplement amino acid and increase the nutrition ingredient. It not only can enhance the freshness, improve the taste, mask the peculiar smell, but also can reduce the usage of MSG, I+G and to upgrade product quality, and also reduce cost.

3. Amount added suggestion

Chicken powder, 2-15%

Soup bases, flavor sauce, sauce of instant noodles 1~10%

Soup bases, sauce 1~20%

Meat, baked goods, quick- frozen food 0.5~5%

4. Package

Paper bag, barrel, moisture absorption, sealed storage.

5. Expiration date, 18 months

The unique feature of our product( HVP)

The unique technology;

Low temperature, weak acid, low pressure

Traditional product: High temperature, strong acid, ordinary pressure (delicate flavor damaged)

Testing projects	Flats	Standard value	Detection value	Individual determination
Appearance	---	Brown free flowing powder	Brown free flowing powder	Qualified
Odour	---	Savoury smell	Savoury smell	Qualified
PH(2% solution)	---	6~8	7.1	Qualified
Total Nitrogen	%	≥5.0	5.5	Qualified
Amino Nitrogen	%	≥4.0	4.2	Qualified
NaCl	%	≤45.0	39	Qualified
Moisture	%	≤5.0	4.5	Qualified
Ash	%	≤49.0	48.5	Qualified
Ammonium Chloride	%	≤2	≤0.5	Qualified
3-Chloro-1,2-Propanediol	mg/kg	≤1.0	≤1.0	Qualified
Arsenic (as As)	mg/kg	≤0.5	≤0.5	Qualified
Lead (as Pb)	mg/kg	≤2.0	≤1.0	Qualified
Total Plate Count	/g	<10,000 CFU	<10,000 CFU	Qualified
E.Coli	/g	Negative	Negative	Qualified
Salmonella	/25g	Negative	Negative	Qualified
Sieved rate (20 HEAD)	%	≥98	100	Qualified
Conclusions :Qualified

Contact us if you need more details on Flavour Enhancer. We are ready to answer your questions on packaging, logistics, certification or any other aspects about Food Protein、Seasoner Enhancer. If these products fail to match your need, please contact us and we would like to provide relevant information.

Product Categories : Food Additive