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Hydrolyzed Vegetable Protein HVP
1)Protein content:85%min
2)Appearance: Light yellow powder
3)package:25kg net pap
Hydrolyzed Vegetable Protein HVP
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Qingdao FTZ United International Inc. are exporting Hydrolyzed Vegetable Protein (HVP):
We have all kinds of flavors Hydrolyzed Vegetable Protein (HVP), like Neutral, Chicken or Poulty Flavor, Beef Flavor, Seafood Flavor etc. The color and particle size could been adjusted as your requirement.
Introduction
Hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark colored liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods.? HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on foods.
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Quality Specification
Appearance: | Light yellow powder |
Source: | Soybean |
Assay (Protein): | 85% min |
Transmittance: | 90% min |
Moisture | 8.0% max |
Heavy metals [Pb]:? | 0.5ppm max. |
PH (1% solution): | 5.0~7.0 |
Residue on ignition [Sulfated]: | 2% max. |
Arsenic [As2O3]: | 0.5ppm max. |
Total of bacteria: | 1000/g max |
E.Coli: | Not detected |
Pathogen: | Not detected??? |
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Properties
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1.A typical dried HVP consists of 40-45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the HVP and provide preservation properties.
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2.?It normally contains 9 to 12% monosodium glutamate and the remaining fraction consists of flavor solids.
3. HVP is stable under varying processing conditions.
4. The product in powder form is hygroscopic
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Function
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1. Improve flavors and tastes.?
2. Replace the flavor because of the loss of flavor during heating, baking or cooking
3.?Enhance the varieties of flavor and taste??????
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Company Information
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Biddle Sawyer Fortune Chem ( Asian Sales Division of Biddle Sawyer New York ) sells proven
quality of HVP on a regular basis.
Contact Point :
Mr. S. M. Kang, CEO
Mr.Jingu Kang, Manager
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Tel : 82-(0)51-701-9121
Fax : 82-(0)51-701-9125
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Please click “ CONTACT SUPPLIER “ above so that we may reply therein or inform you the person in charge name and his/her email address and company website.
All Payment including shipping documents procedure and strict quality management to be done by Biddle Sawyer New York in cooperation with very well-trained ( including TBM : Time Based Management ) Biddle Sawyer’s overseas offices and affiliations
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Custom Manufacturing and Development Capabilities
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R&D at 6 labs (affiliate or contract)
~350 Chemists at 6 facilities in USA, China, Korea, Taiwan, India and Finland
~40 PhD's, ~120 M.S.; External consultants welcomed
~400 combined hoods
Up to 100L vessels in labs
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Development Services
Tech Transfer
Process R&D
Analytical Development
Custom Synthesis; FTE
Kilo lab production
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Analytical Equipment
LC's GC's LC/MS GC/MS NMR IR UV KF
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Production Capabilities
Production at 6 plants (affiliate or contract)
>150 vessels at 6 facilities in USA, China, Korea, Taiwan and Finland
>2000m3 capacity
Vessels from 300L to 10,000L
Temps from -80 to 350C
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Production Services
Tech Transfer
Scale Up
Optimization
Non-GMP and GMP (FDA inspected)
Pilot to large commercial scale
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