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

Resource: Soyabean
Food Additive: Light Yellow Powder
Origin: Chengdu, Sichuan
Customization:

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Basic Info.

Model NO.
AH
Production Capacity
1000mt/Month

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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