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Characteristics and application of hydrolyzed vegetable protein

Characteristics and application of hydrolyzed vegetable protein

2014/01/26
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HVP Powder uses corn protein, soy protein as raw material, through advanced technology after hydrolysis, after depolarization, deodorization and concentration, treatment, and then the use of advanced equipment spray drying.

Appearance of product is white or light yellow powder, has good liquidity and strong freshness.

Product features:

A high content of amino acid, taste is very delicious, with long finish. To strengthen the food nutrition and delicious feeling, have cover the function of the peculiar smell. It can replace the freshness agent such as monosodium glutamate, 1 + G.

Scope of application:

Content: the chicken, chicken powder and chicken juice seasoning, convenient, soup, meat, add flavor food. Can improve added amino acids, nutrients, and can increase the limit, improve taste, cover the role of peculiar smell. Also can reduce the usage of monosodium glutamate, 1 + G, improve the grade of products, reduce the cost; Added in the production of meat flavor, involved in mallard reaction, provide the reaction of amino acid, the reaction of meaty aroma even more pure, taste more full, also can be applied as a carrier. Suggest that the increase of 2-10%.

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