HVP- Hydrolyzed vegetable protein

1. Light tan or red brown liquid
2. Special HVP flavour
3. Used for soy making, seasoning
4. Improving nutrition ingredients

1. Characteristics:

Light tan or red brown liquid, special HVP flavour, no foreign odor

 

2. Product Pictures:

 

 

 

3. Usage:

Used for soy making, seasoning, meat products,puffed food for improving the nutrition ingredients, strengthen the flavour.

 

4. Specifications:

solid content%	≥40
salt%	≤20.0
Total nitrogen%	≥3.0
amino acid nitrogen%	≥2.0

 

5. Processing technique

raw material→steaming→acid decompose→conteract→filtration→decolor→sterilizing→packing→detection→finished product

 

6. Certificate Pictures

 

 

7. Preserve and shelf life

normal tempeture,away from light,seal.

12 months