Hydrolyzed Vegetable Protein

HVP

(Flavouring HVP)

The raw materials are soybean or corn, which divided protein into 18 kinds of free amino acids and some small peptides, to use advanced hydrolyzed technology and filtering, decolor, remove heavy metals, spray-dried processed. HVP is a taste and flavour enhancer.

This HVP was unique created with low temperature, low acid and low pressure by Dr Xin Weiming who is back from USA. To avoid the loss and broken of delicious flavor and smell, because of traditional processing with high temperature, strong acid which will destroy the delicious flavor, our processing kept plant protein the unique freshness and special flavor, pure and rich flavor, which is the best raw materials for flavorings, Widely apply on Food industry.

Standard quality:

Application

Widely apply on chicken bouillon, all kinds of soup, sauce flavoring, seasoning packets of instant noodles, meat products, bread, baked goods, household spices, frozen food also for amino acid nutritional supplementation. Providing nutritional, increasing freshness, good-tasting, also reducing MSG, I+G dosage and save cost.

Recommendation dosage

chicken bouillon: 2-15%

Flavoring, Seasoning packet, instant noodles seasoning packet: 1-10%

all soup, soy sauce: 1-20%

meat products, bread, baked goods, household spices, frozen food: 0.5-5%

Package

Paper bag or barrel, easy moisture, Please keep sealed and store in a dry place

Shelf life: 18 months.