Sichuan, China
Business Type:
Manufacturer/Factory, Trading Company
Registered Capital:
500000 RMB
Plant Area:
>2000 square meters
Management System Certification:
ISO 9001
Average Lead Time:
Peak season lead time: within 15 workday
Off season lead time: within 15 workday
OEM/ODM Service
Sample Available

Hydrolyzed Vegetable Protein (Hvp), Food Hvp, Soy Protein manufacturer / supplier in China, offering Beef Flavor Baking Food Flavor Snack Food Flavor Enhance Food Additives Hydrolyzed Vegetable Protein (Hvp), High Free Form Amino Acids Liquid, Protein Manganese (Feed grade) and so on.

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Supplier Homepage Products food additive Beef Flavor Baking Food Flavor Snack Food Flavor Enhance Food Additives Hydrolyzed Vegetable Protein (Hvp)

Beef Flavor Baking Food Flavor Snack Food Flavor Enhance Food Additives Hydrolyzed Vegetable Protein (Hvp)

Get Latest Price
Purchase Qty. / Reference FOB Price
1-4 Tons US $2,550
5-9 Tons US $2,450
10-19 Tons US $2,350
20+ Tons US $2,050
Production Capacity: 500mt/Month
Transport Package: 1kg/Bag 20kg/Durm 20kg/Bag
Payment Terms: L/C, T/T, Western Union
Main Substances: Hydrolyzed Vegetable Protein
Resource: Soyabean
Light Yellow Powder: Food Grade
Origin: Chengdu, Sichuan China

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Basic Info

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Beef Flavor Baking Food Flavor Snack Food Flavor Enhance Food Additives 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.

food hvp  
Hydrolyzed Vegetable Protein  
 food flavour enhancer  
 

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