Hydrolyzed Vegetable Protein(H.V.P.)

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On Demand
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Shelf Life 15months under recommended storage con
Price Valid Till :
Dec,31, 2020

HVP-CP Description: HVP-CP is the amino acid seasoning powder made from hydrolyzed vegetable protein liquid, amino acid, sugar and vitamins through the process of Maillard reaction and spray dryer. Chemical Standards & Test Methods: Moisture: ¡Ü7.00% Total Nitrogen: ¡Ý3.50g/100g Sodium Chloride: 32.0 ¡À 2.0g/100g Hygienic Standards & Test Methods Arsenic (As): ¡Ü 0.5mg/kg Lead (Pb): ¡Ü 1.0mg/kg Mercury (Hg): ¡Ü0.05mg/kg Aflatoxin B1 : ¡Ü 5.0?g/kg 3-monochloropropane-1,2-diol(GC-MS): ¡Ü 0.05mg/kg Aerobic Bcaterial Count: ¡Ü 1.0 ¡Á 104cfu/g Coliform bacteria: ¡Ü 30MPN/100g Pathogenic Bacteria: NF Physical Characteristics A brown powder, salty, tasty, with rich amino acid and meat flavor. Applications As an ingredient used in seasonings, hams, meat processing and meat flavor systems. Packing N.W.25kg/Double PE bags/Fiber drum. Storage Cool, dry conditions, not to exceed 25 , 60%RH.Reseal liner and cover when not in use. Shelf Life 15months under recommended storage conditions.

Company Profile

Our company is a professional manufacturer of nutritional food preparations and ingredients such as Sustained Release (SR) and Controlled Release (CR) Capsules, Pellets, Coated Powder and DC Granulation. We also distribute and export a wide range of food additives including acid regulators, antioxidants, preservatives, flavors, sweeteners, colorants, vitamins and so on.