Hydrolyzed Vegetable Protein（H.V.P.)
Specifications
- Origin
- China
- Price Term
- EX-Work
- Payment Term
- T/T
Hydrolyzed Vegetable Protein（H.V.P.) is a Food Additives product. Key specs — Origin: China; Price Term: EX-Work; Payment Term: T/T.
Product Description
1） HVP-CP Description: HVP-CP is the amino acid seasoning powder made from hydrolyzed vegetable protein liquid, amino acid, sugar and vitamins through the process of Maillard reaction and spray dryer.
Chemical Standards & Test Methods: Moisture: ≤7.00% Total Nitrogen: ≥3.50g/100g Sodium Chloride: 32.0 ± 2.0g/100g Hygienic Standards & Test Methods Arsenic (As): ≤ 0.5mg/kg Lead (Pb): ≤ 1.0mg/kg Mercury (Hg): ≤0.05mg/kg Aflatoxin B1 : ≤ 5.0?g/kg 3-monochloropropane-1,2-diol(GC-MS): ≤ 0.05mg/kg Aerobic Bcaterial Count: ≤ 1.0 × 104cfu/g Coliform bacteria: ≤ 30MPN/100g Pathogenic Bacteria: NF Physical Characteristics A brown powder, salty, tasty, with rich amino acid and meat flavor.
Applications As an ingredient used in seasonings, hams, meat processing and meat flavor systems. Packing N.W.25kg/Double PE bags/Fiber drum. Storage Cool, dry conditions, not to exceed 25 , 60%RH.Reseal liner and cover when not in use. Shelf Life 15months under recommended storage conditions.
