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Chengdu Chelation Biology Technology Co., Ltd.

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

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Hydrolyzed Vegetable Protein (food hvp for food flavor enhancer)

Purchase Qty.:
(Tons)
1-4 5-9 10-19 20+
FOB Unit Price: US $2,800 US $2,600 US $2,400 US $2,100
Purchase Qty. (Tons) FOB Unit Price
1-4 US $2,800
5-9 US $2,600
10-19 US $2,400
20+ US $2,100
Get Latest Price
Production Capacity: 500mt/Month
Transport Package: 1kg/Bag 5kg/Bag 100g/Bag 20kg/Bag
Payment Terms: L/C, T/T, Western Union

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Basic Info
  • Model NO.: ah
  • Resource: Soyabean
  • Origin: Chengdu, Sichuan China
  • Main Substances: Hydrolyzed Vegetable Protein
  • Light Yellow Powder: Food Grade
Product Description

Hydrolyzed Vegetable Protein (food hvp for food flavor enhancer)
 
  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 eight kinds of amino acid and peptide. Total Nitrogen  4.5%  sodium chloride 38-42%   
Pb ≤5ppm , As≤1ppm, 3Chloropropanol ≤1ppm.

Testing projects Flats Standard value Detection value Individual determination
Appearance --- Brown free flowing powder Brown free flowing powder Qualified
Odour --- Savoury smell Savoury smell Qualified
PH(2% solution) --- 6~8 7.1 Qualified
Total Nitrogen % ≥5.0 5.5 Qualified
Amino Nitrogen % ≥4.0 4.2 Qualified
NaCl % ≤45.0 39 Qualified
Moisture % ≤5.0 4.5 Qualified
Ash % ≤49.0 48.5 Qualified
Ammonium Chloride % ≤2 ≤0.5 Qualified
3-Chloro-1,2-Propanediol mg/kg ≤1.0 ≤1.0 Qualified
Arsenic (as As) mg/kg ≤0.5 ≤0.5 Qualified
Lead (as Pb) mg/kg ≤2.0 ≤1.0 Qualified
Total Plate Count /g <10,000 CFU <10,000 CFU Qualified
E.Coli /g Negative Negative Qualified
Salmonella /25g Negative Negative Qualified
Sieved rate (20 HEAD) % ≥98 100 Qualified
Conclusions :Qualified 
 
food hvp  
Hydrolyzed Vegetable Protein  
 food flavour enhancer  
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