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Mixed Acid-Like Hydrolyzed Vegetable Protein (MAHVP) is a type of hydrolyzed plant protein that is processed through the breakdown of plant-based raw materials, typically vegetables and legumes, using an acid or enzyme-based method. This process results in a product that has a significantly reduced molecular weight, making it more dige...
Description Soybean Acid Hydrolyzed Vegetable Protein (AHVP) is a plant-based protein derived from soybeans through an acid hydrolysis process. The hydrolysis process breaks down the protein into smaller peptides and amino acids, making it easier to digest and absorb. Applications Soybean AHVP is widely used in several industries,...
Description Hydrolyzed vegetable protein (or HVP ) powder/liquid is a vegetable-based savory ingredient with an authentic broth or bouillon taste. It is sourced from maize Main advantage Strong ester aroma Enhancing umami/meaty flavor 100% vegetarian Various of flavors: neutral, poultry, meat, etc. Application and recommend Dos...
ABOUT US
Equipment, hydrolysis area, filtration area, preparation area, storage area, filling area, on-site production is orderly, the environment is clean and sanitary, the items are clearly classified, and the storage capacity is good.
The company has chemical analysis, microbiology,and otherlaboratories ,complete research and development system,superiorresearch and development conditions,make full use of current scienceand technology, combined with the domestic and foreign marketdemand and trend of seasoning food industry, to market, customerdemand as the orientation. of innovation.
Management system, Jinjia Food Co., Ltd. has always been adhering to the "quality is life, integrity is development" as the purpose, to provide customers with green, safe and reliable products.
In marketing services, we adhere to the concept of customer first and service first, provide customers with high-quality products and a first-class after-sales service team to solve all worries for customers and make every customer feel safe and assured.
