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Hydrolyzed Vegetable Protein Powder for Sauces
Spark Starch is the manufacturer and supplier of Professional Hydrolyzed Vegetable Protein Powder for Sauces in China. It is easy to dissolve and absorb, can naturally enhance freshness and flavor, has strong stability, is free of allergens, and is nutritionally balanced.
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Product Description
Hydrolyzed plant protein (HVP) is a powdered raw material made from plant proteins such as soybeans, wheat, and corn. Through enzymatic or acid hydrolysis processes, large molecular proteins are broken down into small molecular peptides and free amino acids, which are then refined, decolorized, concentrated, and dried. It is rich in 18 types of amino acids. Core characteristics: easy to dissolve and absorb, naturally enhances freshness and flavor, strong stability, low allergenicity, and balanced nutrition.
Model NO.:SHVP-106, SHVP-108, SHVP-168
Packaging: 20Kg/Carton;
Origin:China
Product parameter of hydrolyzed vegetable protein powder for sauces
| Testitems | Unit | Standards | |
|
PHYSICAL CHARACTERISTICS |
Colour andlustre | ---- | Light Brown |
| Smell the taste | ----- | Salt,Tasty | |
| State oforganization | ---- | Powder | |
| Impurities | ----- | Purified | |
|
CHEMICAL & HYGIENIC STANDARDS |
Total Nitrogen（as N） | g /100g | ≥2.0 |
| Amino acid nitrogen | g /100g | ≥1.5 | |
| Moisture | g /100g | ≤6.00 | |
| Sodium Chloride | g /100g | ≤42 | |
|
MICROBIOLOGICAL TEST |
Aflatoxin B1 | μg/kg | ≤5.0 |
| Aerobic Bacterial Count | CFU/g | ≤1.0×104 | |
| Coliform Bacteria | CFU/g | ≤100 | |
| Yeast &Mold | CFU/g | ≤100 | |
| Pathogenic Bacteria | 25g | NF | |
| HEAVYMETAL | Arsenic (As) | mg/kg | ≤0.5 |
| Lead(Pb) | mg/kg | ≤0.8 | |
| Mercury（Hg） | mg/kg | ≤0.05 | |
| 3-monochloropropane-1,2-diol | mg/kg | ≤1.0 | |
Product application of hydrolyzed vegetable protein powder for sauces
Seasoning: chicken essence/chicken powder, sauces, soy sauce, convenient fabric packaging, soup ingredients, compound seasoning powder; Enhance freshness, enhance richness, mask odors, and withstand high temperatures. It can replace some monosodium glutamate.
Meat products/seafood: ham, sausages, fish balls, canned food; Improve taste, enhance flavor, retain water and increase elasticity.
Puffed/snack foods: potato chips, cookies, snacks; Enhance freshness, strengthen nutrition, and improve crispness.
Baking/Pastry: Bread, cake, noodles; Enhance protein, improve gluten, and prolong freshness.
Packing details of hydrolyzed vegetable protein powder for sauces
Hot Tags: Hydrolyzed Vegetable Protein Powder for Sauces, China, Wholesale, Customized, Quality, Cheap, Manufacturers, Suppliers, Factory, Price
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