Used in sauce masala, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.
3 Years
3.50 TO 6.50 AT 270C.
Industrial
Cool & Dry place
99%
Industrial Grade
YELLOW TO LIGHT BROWN COLOURED POWDER.
Product Description
Product details
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
Specification
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.
Elevate Flavor in Food Applications
HVP Soya delivers a robust umami flavor profile, making it essential in industrial food production for enhancing taste in sauces, soups, and blended seasonings. Its pure composition ensures consistent quality, while its versatile powder form integrates smoothly into diverse recipes without altering texture.
Quality and Shelf Life Assurance
This product is manufactured to stringent industrial standards, reflecting high purity and reliability. Supplied in secure, multiwall BOPP paper bags, HVP Soya maintains its quality for up to 3 years when stored correctly, giving manufacturers confidence in its long-term usability across production processes.
FAQs of Hydrolyzed Vegetable Protein (HVP) Soya ( Umami Flavor Enhancer):
Q: How is HVP Soya commonly used in food manufacturing?
A: HVP Soya is incorporated as a flavor enhancer in industrial recipes such as sauces, masalas, soups, and other food preparations, acting both as an umami booster and a carrier for seasonings.
Q: What benefits does HVP Soya provide to food products?
A: The key benefit of HVP Soya lies in its ability to intensify savory notes and overall taste, making foods more appealing to consumers without significantly changing texture or color.
Q: When should HVP Soya be added during processing?
A: HVP Soya is typically added during the formulation or blending stage of food production. This allows the powder to disperse evenly, ensuring enhanced flavor in the final product.
Q: Where is HVP Soya manufactured and supplied from?
A: This ingredient is exported, imported, and supplied by manufacturers based in India, adhering to industrial-grade standards and global market requirements.
Q: What are the recommended storage conditions for HVP Soya?
A: To preserve its quality and shelf life of 3 years, HVP Soya should be kept in a cool, dry place, protected within its original 25 kg multiwall BOPP paper bag packaging.
Q: Can you explain the appearance and composition of HVP Soya powder?
A: The powder ranges from yellow to light brown and has a purity of 99%, making it suitable for large-scale food industry applications where clarity and consistency are needed.
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