Hydrolyzed Vegetable Protein (food hvp for food flavor enhancer)

• Main Substances: Hydrolyzed Vegetable Protein
• Resource: Soyabean
• Light Yellow Powder: Food Grade
• Transport Package: 1kg/Bag 5kg/Bag 100g/Bag 20kg/Bag
• Origin: Chengdu, Sichuan China
• Model NO.: ah
• Production Capacity: 500mt/Month

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 eight kinds of amino acid and peptide. Total Nitrogen ≥ 4.5%  sodium chloride 38-42%   
Pb ≤5ppm , As≤1ppm, 3Chloropropanol ≤1ppm.