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HVP
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Product: Views:294HVP 
Unit price: Negotiable
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Delivery date: Since the payment date Days delivery
Valid until: Long-term effective
Last updated: 2017-11-26 20:35
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Details

Details:

Hydrolyzed Vegetable Protein (HVP)are produced from natural soy Proteins by careful digestion under controlled conditions to yield an extract of naturally occurring amino acids and poly peptides.

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste.

Regarding the production process, a distinction can be made between acid-hydrolysed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings e.g. fermented soy sauce. Hydrolysed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.

Allergenicity:

According to European law, wheat and soy are subject to allergen labelling in terms of Regulation (EU) No 1169/2011 on food information to consumers. Since wheat and soy used for the production of HVP are not exempted from allergen labelling for formal reasons, HVP produced by using those raw materials has to be labelled with a reference to wheat or soy in the list of ingredients.

Nevertheless, strong evidence indicates at least aHVP is not allergenic, since proteins are degraded to single amino acids which are not likely to trigger an allergic reaction. A recent study has shown that aHVP does not contain detectable traces of proteins or IgE-reactive peptides. This provides strong evidence that aHVP is very unlikely to trigger an allergic reaction to people who are intolerant or allergic to soy or wheat.

Application:

Hydrolyzed Vegetable Protein (HVP) have been used as ingredients in a wide range of foods, primarily as a savoury flavour or seasoning for many years.

When foods are produced by canning, freezing, or drying, some flavour loss is almost inevitable. Manufacturers can use HVP to restore these lost flavours, bring out latent taste characteristics, and generally round off and improve the flavour of the food.[8] Therefore, HVP is used in a wide variety of products such as in the spice, meat, fish, fine-food, snack, flavour and soup industries.

Hydrolyzed Vegetable Protein can be used in flavoring bagsof instant noodles, soup, clear soup, sauces, meats, chicken powder, cattle, pigs, powder, peng the convenient food, aquatic products, food, etc. Widely used in all kinds of processed foods and cooking. Plant protein hydrolysate not only has rich nutritional health, but also has good flavor characteristics. 

As a senior spices, HVP is a new type of seasoning has been developed rapidly in recent years. Due to its high amino acid content, color, aroma, taste nice, it will become a new generation of replace monosodium glutamate seasoning. 

In addition, HVP raw material - rich sources of plant protein, lower cost, suitable for mechanization and automation of mass production, therefore, its development speed is very fast, development prospect is promising.

ITEM

STANDARD

Appearance

Yellow To Brown

Profile

Neutral Flavor

Taste

Salty With Umami Taste

Total Nitrogen (%)

≥4.0

Amino Nitrogen (%)

≥2.5

Salt (%)

≤42

Moisture (%)

≤7.0

Ash (%)

≤50

3-Chloro-1,2-Propanediol (Mg/Kg)

 ≤1.0

Lead (Pb) (mg/kg)

≤1.0

Arsenic (As) (mg/kg)

≤0.5

Total Heavy Metals (mg/kg)

≤10

Standard Plate Count (cfu/g)

≤10,000

Coliforms (Mpn/G)

≤3

E.Coli / 10g

Negative

Yeast & Mould (cfu/g)

≤50

Salmonella /25g

Negative

Pathogen / 10g

Negative

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