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.