Soy Protein Food Additive For Sauce HVP Hydrolyzed Vegetable Protein Yellow Soluble Powder
HVP Hydrolyzed Vegetable Protein
| Odour | Savoury smell |
| PH(2% solution) | 6~8 |
| Total Nitrogen | ≥5.0 |
| Amino Nitrogen | ≥4.0 |
| Hydrolyzed Protein | ≥40.0 |
| NaCl | ≤45.0 |
| Moisture | ≤5.0 |
| Ash | ≤49.0 |
Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable proteins catalyzed by acid. Its composition is mainly amino acids, so it is also called amino acid solution.It is mainly used in the production of high-grade condiments and nutritionally fortified food base and meat flavor raw materials.
Product description:
Hydrolyzed plant protein powder is an amino acid flavoring powder made from hydrolyzed soybean protein solution after spray drying.
Product features:
With rich plant protein aroma, high amino acid content, sweet and delicious taste, a strong flavor, can highlight and foil the main aroma, inhibit bad odor;
The amino acid composition close to human body and the content of chloropropanol lower than the limit standard are more beneficial to health;
Good adhesion, easy to measure and add.
Application:
Hydrolyzed vegetable protein is the product of vegetable protein after hydrolysis under the action of acid catalysis. Its composition is mainly amino acid, so it is also called amino acid liquid. Yellowish to yellowish brown liquid, paste, powder, or granule. Convenient fabric bag, soup, clear soup, seasoning, meat products, chicken powder, beef powder, pig powder, puffed food, aquatic processing products, convenience food, etc. It can also be used in a variety of processed foods and cooking.
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:
20kg Kraft Paper bag or barrel. can be customized according to requirements.
Shelf life: 18 months.
No direct sunlight. A cool place is recommended.
Avoid placing it directly on the ground.
How HVP is made
HVP is made from single or combined plant-based protein sources, including soy, corn, and wheat.
Protein molecules are long chains of amino acids linked together by peptide bonds. These bonds are broken to produce HVP through a process called acid hydrolysis, which uses a protic acid – usually hydrochloric acid – to catalyze the reaction with the addition of water. The solution is then neutralized with a base like sodium hydroxide, which leaves behind sodium chloride (table salt).
The peptide bonds can also be broken with the use of proteases and water through enzymatic hydrolysis. The proteases used for this production method can alter the taste-enhancing properties of the product.
The resulting product – produced either from acid or enzymatic hydrolysis – contains, among other amino acids, glutamic acid, which imparts an umami flavor and aroma. Umami, which means “delicious” in Japanese, is one of the five basic tastes that has been described as meaty and savory. Salt and various volatile compounds also contribute to the taste of HVP.
First-aid:
Eye contact: Flush eyes with copious amounts of water for at least 15 minutes. Assure adequate flushing of eyes by separating eyelids with fingers. Obtain medical attention immediately.
Skin contact: Flush skin with plenty of soap and water for at least 15 minutes while removing contaminated clothing and shoes. Get medical aid if irritation develops or persists.Wash clothing before reuse.
Inhalation: Remove from exposure to fresh air immediately. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get medical aid if cough or other symptoms appear.
Ingestion: Never give anything by mouth to an unconscious person. Get medical aid. Do NOT induce vomiting. If conscious and alert, rinse mouth and drink 2- 4 cups of milk or water.
Wear Personal protective equipment when dust is generated.
1)Respiratory protection: Dust filters.
2)Hand protection: Gloves.
3)Eye & Face protect ion: Wear appropriate protective eyeglasses or chemical safety goggles as described by CSA Standard 294.3-07. Skin and body protection:
4) Wear appropriate protective clothing to prevent skin exposure. Specific hygiene measure:Change contaminated clothing. Wash hands after working with substance.
CAUTION: This product contains soy. Adverse reactions may occur in sensitive
persons. If allergic reaction occurs, seek medical attention. Store in a tightly closed
container at a cool, dry and well-ventilated area away from incompatible substances.
"Keep out of reach of children"
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Soy Protein Food Additive For Sauce HVP Hydrolyzed Vegetable Protein Yellow Soluble Powder Images
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