HAP powder

Process

Feather protein → Hydrolyzed by hydrochloric acid → Counteract → Decolour → Filtration

→ Aeration and off-odors → sterilization → Spray drying → Sifting through 60 mesh → Packing

 

Main materials

100% hydrolyzed animal protein liquid

 

Standard

Sensory characteristics

Appearance

Light yellow free flowing powder

Flavor

The typical flavor of hydrolyzed animal protein

Chemical and physical

Moisture %

6.0

Nacl (%

44±5

Crude Protein

48±5

Crude Fat

2

Sanitation index

Total plate count/g

3,000cfu/g

Coliform Group/100g

Can’t be found

Thermoduric Bacteria (/g

300

Heavy metalPb1mg/kg

20

As(1mg/kg

2.0

 

Package and storage

Packing: 20kg/bag (Net weight: 20kgs; Gross Weight:: 21kgs)

Wrapper: Kraft bag

Size of the outer carton: 700mm*500mm*150mm (20tons/20’FCL)

Storage: seal up and store it in dry place at normal temperature. Use it up as soon as possible after unsealing it.

Shelf life:18 months



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