BRIEF INTRODUCTION:

Hydrolyzed soy protein or hydrolyzed vegetable protein, usually known as HVP, is made of high quality defatted soy bean and corn protein with modern biotechnology. It is rich in more than 10 kinds of amino acid, and widely used in modern food industry. The product use high-quality hydrolyzed vegetable protein solution as raw material with processing of bleaching, deodorization, concentration, purification treatment, and then spray drying.

CHARACTERISTIC:

High amino acid content, very delicious aftertaste. Can strengthen nutrition and delicious sensation of food. Have the smell cover up function. Alternative MSG, I + G, etc. Flavor enhancer.

APPLICATION:

It is typically used in instant noodle seasonings, seasoning sauces and blends, meat products, snacks and flavor etc.

TECHNICAL SPECIFICATIONS:

PACKAGE:

High-strength cardboard box, lined with two layers of high pressure PE plastic bags. 1×20 kgs / box or 2×10 kgs / box.

STORAGE AND TRANSPORTATION:

The product should be stored on the pallet, in a light-proof, well-closed, cool, dry and ventilated place (at a temperature of ≤23℃ and a relative humidity of ≤60%). Following the above guidelines should insure 12-month shelf life. After opening the original packing, the complete content should be used immediately. Material can be microbiologically contaminated from unhygienic environment. It is a non-dangerous product and can be transported as a common chemical product. Protect them from sunshine or rain. Must not be loaded and transported with toxic, hazard outstand polluting substances. Handle with care in order to avoid damaging the package.

QUALITY AND SAFETY ASSURANCE:

Controlled under certified quality system ISO and product safety is ensured by established safety system.

TEST METHOD: Full details and test method are available on request.