| Powder: | Yes |
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| Customized: | Non-Customized |
| Certification: | ISO 9001 |
| Suitable for: | Adult |
| State: | Solid |
| Purity: | >99% |
| Samples: |
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| Customization: |
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Suppliers with verified business licenses
Audited Supplier ISO Certificated Factory Supply HVP Hydrolyzed Vegetable Protein
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Product Name: Hydrolyzed Vegetable Protein Appearance: White to Light yellow powder CAS No.: 100209-45-8 EINECS: 309-353-8 Storage: Cool dry place Shelf Life: 2 years Certificate: ISO |
1. It has the effects of freshening, fragrant effect and rich flavor of food. It is mixed with scented granules such as nucleotides, and has the effect of mixing, having the function of light salt and masking odor. When seasoning, it can be strengthened by adding a little. Delicious and taste, improve product quality. The palate is extremely tasty and has a long aftertaste.
2, High amino acid content, rich in amino acids, peptides, organic acids, as well as trace elements, nucleotides, inorganic salts, carbonation and so on. It can strengthen the nutrients and freshness of food, and has the function of covering up the odor.
3, Not afraid of high temperature cooking, keep the original flavor after cooling, suitable for microwave food, frozen and chilled food, fried food, high temperature canned, etc., suitable for the strict requirements of modern food processing. The quality is stable and the range of use is wide.
4, in the seasoning, mainly in the form of powder, according to the need for seasoning, the food can be transferred to a subtle realm.
1. Hydrolyzed Vegetable Protein is widely used in chicken essence, chicken powder, convenient condiment, soup,
Meat products,hydrolyzed vegetable protein would increase content of amino acids, improve nutritional composition,
Fresh degree and food taste etc. hydrolyzed vegetable protein would reduce usage of monosodium glutamate, I+G.What's more, it will improve quality of product as well as reduce the cost.
2.Hydrolyzed vegetable protein is added in the production of meat flavor, participates in the Maillard reaction, provides the amino acid required for the reaction, makes the reaction meaty base more pure, the taste is more full, and can also be used as a carrier.
Suppliers with verified business licenses
Audited Supplier 
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