Hydrolysis Vegtable protein HVP (food grade)

Composition:

Hydrolyzed vegetable protein, protein content 90%
Appearance: light yellow powder

Total nitrogen: 5.5%min

Amino nitrogen: 4.5%min

Hydrolyzed protein : 35-40%

Introduction:

1. have been used as ingredients in a wide range of foods, primarily as a savoury flavour or sea

2. are produced from natural soy proteins by careful digestion under controlled conditions to

yield an extract of naturally occurring amino acids and poly peptides.
3. have been used as ingredients in a wide range of foods, primarily as a savoury flavour or

seasoning for many years.

Dosage:

Chicken essence: 2-15%

Seasoning, seasoning packets, seasoning packets of instant noodles, all kinds of soup:1~10%

Soup, soy sauce: 1~20%

Meat products, bread, baked goods, household spices, frozen food: 0.5~5%