Hydrolyzed Vegetable Protein
(Special for seasonings, seasonings, soy sauce, soup, etc)
This product takes soybean or corn as raw material, decomposes protein into
18 kinds of free amino acids and peptides. After filtering, decoloration, removing
heavy metals, the powder is got by spraying dry. Our company adopts Dr. Xing's original low-temperature, low acid, and
low-pressure (three low) processes for production, avoiding the destruction and loss
of freshness and aroma generated by traditional processes such as room temperature
and strong acid. Thus maintaining the inherent and unique freshness and flavor of
plant proteins. The fragrance is pure, soft and rich. The various amino acids
decomposed are rich in nutrients and are the most ideal raw materials for seasoning, widely used in the food industry. 1. Quality Standard:
Appearance: Brown or light yellow powder, good taste, delicious taste, rich in 18
amino acids and peptides.
Total nitrogen ≥ 5.0,
amino nitrogen ≥ 4.5%,
pH value: 6-8,
sodium chloride38-42%
Pb ≤ 5ppm,
As ≤ 1ppm,
3-chloropropanol ≤ 1ppm
Total bacterial count: less than 100cfu/g,
coliform group: less than 30MPN/100g
Salmonella, Shigella, Staphylococcus aureus, Streptococcus hemolyticus: not detected
2. Usage:
This product has a unique flavor of seasoning, and is widely used in chicken essence,
various soups, sauce condiments, instant noodles seasoning bags, meat products, bread baking food, home condiments, quick-frozen food, etc. This product can supplement amino acids, improve nutritional composition, and
increase freshness, improve taste, mask odors. It can also reduce the use of
monosodium glutamate and I+G, improve product grade, and reduce costs. 3. Suggested Addition Amount:
3.1 Chicken Essence: 2-15%
3.2 Seasonings, seasoning bags, instant noodles seasoning bags, various soup
ingredients: 1~10%
3.3 Various soups, soy sauce, etc.: 1-20%
3.4 Meat products, bread baked goods, home seasonings, frozen foods: 0.5-5%
4. Package and storage:
20kg/bag. Need to be sealed and protected due to it's moisture absorption.
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