Gold Member Since 2014
Audited Supplier
Chengdu Chelation Biology Technology Co., Ltd.

Hydrolyzed Vegetable Protein (Hvp), Food Hvp, Soy Protein manufacturer / supplier in China, offering Food Hvp Food Protein Flavour Enhance, Mineral Nutrients Liquid Fertilizer Amino Acid Chelate, Boron Amino Acid Chelate for Fertilizer Grade and so on.

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Supplier Homepage Product food additive Food Hvp Food Protein Flavour Enhance

Food Hvp Food Protein Flavour Enhance

Purchase Qty.:
(Tons)
1-4 5-9 10-19 20+
FOB Unit Price: US $3,000 US $2,830 US $2,500 US $2,000
Purchase Qty. (Tons) FOB Unit Price
1-4 US $3,000
5-9 US $2,830
10-19 US $2,500
20+ US $2,000
Get Latest Price
Production Capacity: 2000mt/Month
Transport Package: 1kg/Bag, 20kg/Bag, 25kg/Bag
Payment Terms: T/T, Western Union

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Basic Info
  • Model NO.: ah
  • Food Additive: Food Flavor Enhance
  • Sodium Chloride: 38-42%
  • Trademark: ah
  • Origin: Chengdu, Sichuan
  • Resource: Soyabean
  • Total Nitrogen: 4.5%
  • Amino Acid and Peptide: Eighteen
  • Specification: 1kg/Bag, 20kg/Bag, 25kg/Bag
  • HS Code: 2309901000
Product Description
 
  According to the traditional technology, hydrolyzed Vegetable Protein is made from soybean or corn, hydrolyzed by high temperature and strong acid. It is refined after a series of filtration and spray 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.
According to the traditional technology, hydrolyzed Vegetable Protein made from soybean or corn, hydrolyzed by high temperature and strong acid. It is refined after a series of filtration and spray drying.  It is a kind of brown or light yellow powder. 
 
  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 rich in eighteen kinds of amino acid and peptide. Total Nitrogen ≥ 4.5%  sodium chloride 38-42%   
Pb ≤5ppm , As≤1ppm, 3Chloropropanol ≤1ppm.
food protein hvp





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