Description
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
Complaint
