Sichuan, China
Business Type:
Manufacturer/Factory
Number of Employees:
15
Year of Establishment:
2008-02-02
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 Food Additive for Seasoner Flavor Enhancer Hydrolyzed Vegetable Protein (Hvp), Methionine-Zinc Chelate Feed Additive, EDDHA-Fe Fertilizer Organic and so on.

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

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

Get Latest Price
Purchase Qty. / Reference FOB Price
1-4 Tons US $3,000
5-9 Tons US $2,830
10-19 Tons US $2,500
20+ Tons US $2,000
Production Capacity: 1000mt/Month
Payment Terms: L/C, T/T, Western Union
Resource: Soyabean
Food Additive: Light Yellow Powder
Origin: Chengdu, Sichuan

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Basic Info

Model NO.: AH

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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