Hydrolyzed Vegetable Protein (HVP) CAS 100209-45-8 Free Sample

• CAS No.: 100209-45-8
• Formula: /
• EINECS: 309-353-8
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: FoodKem
• Shelf Life: >12 Months
• Resource: Natural
• Application: in Food Industry
• Transport Package: Leather Bag
• Specification: 25KG/BAG
• Trademark: FoodKem
• Origin: China
• HS Code: 2936270000
• Production Capacity: 1 Milllion Metric Ton Per Year

Product Description

Product Description

Hydrolyzed vegetable Protein (HVP) are produced from natural soy Proteins by careful digestion under controlled conditions to yield an extract of naturally occurring amino acids and poly peptides.Hydrolyzed Vegetable Protein (HVP) have been used as ingredients in a wide range of foods, primarily as a savoury flavour or seasoning for many years.
Composition: Hydrolyzed vegetable protein, protein content 90%

Specification

ITEM	STANDARD
Appearance	Yellow To Brown
Profile	Neutral Flavor
Taste	Salty With Umami Taste
Total Nitrogen (%)	>=4.0
Amino Nitrogen (%)	>=2.5
Salt (%)	=<42
Moisture (%)	=<7.0
Ash (%)	=<50
3-Chloro-1,2-Propanediol (Mg/Kg)	=<1.0
Lead (Pb) (mg/kg)	=<1.0
Arsenic (As) (mg/kg)	=<0.5
Total Heavy Metals (mg/kg)	=<10
STANDARD Plate Count (cfu/g)	=<10,000
Coliforms (Mpn/G)	=<3
E.Coli / 10g	Negative
Yeast & Mould (cfu/g)	=<50
Salmonella /25g	Negative
Pathogen / 10g	Negative

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