Description
Food Ingredient (hydrolyzed vegetable protein powder)
Material: Soy bean
Food ingredient(hydrolyzed vegetable protein powder)
Process: We use the weak acid(10~15%) to hydrolyzed with low temperature and low pressure. It manitain the whole nutrition
Specification:
PH(1%)=6~7
Total N: 5%
Amino acid nitrogen: 4%
Nacl: 1~43%
Water: 5%max
Ash: 49%max
Application: Seasoning, soup, food additive: To increase fresh, aroma, such as sauce.
Package and Storage:
1KG/BAG, 10KG/BAG, 20KG/BAG, , 200 KG/BAG, , 250 KG/BAG, , 500 KG/BAG, .
Please keep sealed and store in a dry place.
Testing projects
Flats
Standard value
Detection value
Individual determination
PH
/
5~7
6.6
Qualified
Appearance
/
Light brown
Light brown
Qualified
Total Nitrogen
%
≥5.0
5.8
Qualified
NaCl
%
38~42
39
Qualified
Moisture
%
≤5.0
4.5
Qualified
3--1,2-
3-MCPD
ppm
≤1.0
≤0.5
Qualified
Ash
%
≤49.0
48.5
Qualified
()
Arsenic (as As)
ppm
≤0.5
≤0.5
Qualified
()
Lead (as Pb)
ppm
≤1.0
≤1.0
Qualified
()
(as Pb)
ppm
≤0.8
≤0.8
Qualified
()
(as Hg)
ppm
≤0.5
≤0.5
Qualified
()
(as Zn)
ppm
≤20.0
≤20.0
Qualified
Total Plate Count(TPC)
cfu/g
≤10,000
≤10,000
Qualified
Aflatoxin B1
Μg/kg
Not Found
Not Found
Qualified
E.Coli
cfu/g
≤30MPN/100g
≤30MPN/100g
Qualified
Shigella
cfu/g
Not Found
Not Found
Qualified
Salmonella
cfu/g
Not Found
Not Found
Qualified
Staphylococcus aureus
cfu/g
Not Found
Not Found
Qualified
If you have any problem, feel free to contact with me. Amanda.
Complaint
