Hydrolyzed Vegetable Protein (HVP)
- Type:Flavourings
- CAS No:
- Qty in 20' FCL:
- Min. Order:1000KG
- QC:Haccp,Kosher,Halal,Iso
Tel:+86-21-59762683
Email:info@fushichem.com
HVP Hydrolyzed Vegetable Protein
Appearance brown powder
Moisture 1.5%
packing 20KG NET CARTONS
HVP Hydrolyzed Vegetable Protein
|
ITEM |
STANDARD |
RESULTS |
Appearance |
Brown powder |
Conforms |
Odor |
Conforms to the standard |
Pass |
Total Nitrogen (%) |
3.7- 4.7 |
4.1 |
NaCl (%) |
35- 45 |
38 |
Moisture(105°C, 2h, %) |
≤ 5 |
1.5 |
Arsenic (As) |
≤ 2 mg/kg |
< 2 mg/kg |
Lead (Pb) |
≤ 3 mg/kg |
< 3 mg/kg |
Mercury (Hg) |
≤ 1 mg/kg |
< 1 mg/kg |
Heavy metals |
≤ 10 mg/kg |
< 10 mg/kg |
3-Chloro-1,2-propanediol |
≤ 0.02 mg/kg |
< 0.02 mg/kg |
Total plate count (cfu/g) |
≤ 5,000 |
Conforms |
Yeast & mould |
≤ 100 |
Conforms |
E. coli/ 5g |
Negative |
Negative |
Salmonella spp./ 10g |
Negative |
Negative |
CONCLUSION THE GOODS CONFORM TO THE STANDARD.
STORAGE: KEPT IN DRY PLACE WITH ORIGINAL PACKAGAGE.
PACKAGE: 20KG NET CARTONS.
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%