Hydrolyzed Vegetable Protein (HVP) Soya ( Umami Flavor Enhancer)

Minimum Order Quantity

200 Kg

Country of Origin

Made in India

Solubility In Water

Soluble

Flavor

Umami

Shelf life

3 year

Brand

HVP

Packaging Size

25 kg

Packaging Type

Bag

Form

Powder

Product

Hydrolysed Vegetable Protein ,Hvp-Soya  (Acid Hydrolysate Of Soya). 

Applications

It Is Used In Sauce Masala, Soups & Other Food Recipies As A Flavour Enhancer And Other Food Preprations As A Vehicle For Seasonings.

Description

Fine, Free Flowing, Slightly Hygroscopic, Spray Dried Powder Derived From High Quality Non Gmo Soya.

Colour

Yellow To Light Brown Coloured Powder.

Odour

Typical Beany Sweetish,

Solubility

2% Solution In Water Is Clear To Slight Hazy.

Ph Of 2 % Solution

3.50 To 6.50 At 27c.

Loss On Drying

Nmt 10.00 % W/W As Estimated By Aoac Method.

Chemical Parameters: (On Dry Wt. Basis)

Total Nitrogen(N)

3.00-5.00 % W/W As Estimated By Kjeldahls Method.

Residue On Ignition

Nmt 50.00 % W/W

Chloride Content (Nacl)

40.00-50.00 % W/W

Microbiological Parameters:

Total Plate Count

Nmt 10,000 Cfu Per Gram.

Yeast & Moulds

Absent.

E. Coli.

Absent.

Salmonella

Absent.