Hydrolyzed Vegetable Protein（H.V.P.)
1） HVP-CP
Description:
HVP-CP is the amino acid seasoning powder made from hydrolyzed vegetable protein liquid, amino acid, sugar and vitamins through the process of Maillard reaction and spray dryer.
Chemical Standards & Test Methods:
Moisture: ≤7.00%
Total Nitrogen: ≥3.50g/100g
Sodium Chloride: 32.0 ± 2.0g/100g
Hygienic Standards & Test Methods
Arsenic (As): ≤ 0.5mg/kg
Lead (Pb): ≤ 1.0mg/kg
Mercury (Hg): ≤0.05mg/kg
Aflatoxin B1 : ≤ 5.0?g/kg
3-monochloropropane-1,2-diol(GC-MS): ≤ 0.05mg/kg
Aerobic Bcaterial Count: ≤ 1.0 × 104cfu/g
Coliform bacteria: ≤ 30MPN/100g
Pathogenic Bacteria: NF
Physical Characteristics
A brown powder, salty, tasty, with rich amino acid and meat flavor.
Applications
As an ingredient used in seasonings, hams, meat processing and meat flavor systems.
Packing
N.W.25kg/Double PE bags/Fiber drum.
Storage
Cool, dry conditions, not to exceed 25 , 60%RH.Reseal liner and cover when not in use.
Shelf Life
15months under recommended storage conditions.
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