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  • name: low nitrogen HVP powder

Description and process:

Spray dried  hydrolyzed vegetable protein powder (HVP), use non-GMO soy, wheat, corn as raw material. Used as food ingredients in blend seasoning, sauces, snacks, backed foods, etc. without dosage limit.

Ingredients:

Liquid hydrolyzed vegetable protein, Malt-dextrin

Product standard:

Sensory characteristics Appearance Well proportioned light brown powder
Size 100% through 60 meshes
Savor Typical fresh flavor and fragrance of hydrolyzed vegetable protein
Physical and chemical Total nitrogen(%) 2.0-2.5
Moisture(%) 6.0
Chloride(%) 42-46
Hygiene index Total plate account(cfu/g) 5000
Coliform(MPN/100g) 30
Salmonella(/g) N.D
Pb 1mg/kg
As 0.5mg/kg

 

Packaging and storage:

Packaging:20kgs packed in 2 layered plastic bag(thickness:0.08mm), and then packed in Kraft carton (N.W:20kg,G.W:21kg)

Size of carton:400mm×295mm×295mm (15tons/20'container)

Shelf life:12 months