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

Hydrolyzed Vegetable Protein (Hvp), Food Hvp, Soy Protein manufacturer / supplier in China, offering Food Additive for Seasoner Flavor Enhancer Hydrolyzed Vegetable Protein (Hvp), Copper Amino Acid Chelation Organic Fertilizer (Fertilizer Grade), Hot Sale Amino Acid Powder Organic Fertilizer and so on.

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Supplier Homepage Product food additive Food Additive for Seasoner Flavor Enhancer Hydrolyzed Vegetable Protein (Hvp)

Food Additive for Seasoner Flavor Enhancer Hydrolyzed Vegetable Protein (Hvp)

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: 1000mt/Month
Payment Terms: L/C, T/T, Western Union

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Basic Info
  • Model NO.: AH
  • Food Additive: Light Yellow Powder
  • Resource: Soyabean
  • Origin: Chengdu, Sichuan
Product Description

Food Additive for Seasoner Flavor Enhancer Hydrolyzed Vegetable Protein (Hvp)
Food Additive for Seasoner Flavor Enhancer Hydrolyzed Vegetable Protein (Hvp)
 
  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.

 Hydrolyzed Soy Protein  
 Hydrolyzed vegetable Protein  
 food flavor enhancer  
 
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