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HogarProductoCorn acid hydrolyzed vegetable protein flavoring liquidCondimento líquido de proteína vegetal hidrolizada con ácido de maíz

Condimento líquido de proteína vegetal hidrolizada con ácido de maíz

Descripción

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 Dosage

Pickled vegetables (5%-10%)

Sauce (3%-5%)

Gravy (5%-30%)

Maillard reaction

 

 

 Standard for main products of acid-hydrolyzed vegetable protein flavoring liquid
Name of code AN
（g/100ml)
Salt
（g/100ml)
T
(520nm)		 Solid
（g/100ml)
TN
（g/100ml)		 3mcpd
(mg/kg)		 Features:The unique aroma of corn protein chloryl acid
HVP-YA Standard value ≥1.60 ≤20.0 ≥92 ≥14.0 ≥2.20 ≤1 Classical type Fresh taste, outstanding fat fragrance,light and transparent color
Measured value 1.68 15.81 93 33 2.22 0.13
HVP-YB Standard value ≥1.65 ≤20.0 ≥92 ≥14.0 ≥2.25 ≤1 Long finish type Outstanding aroma,light transparent color,long aftertaste
Measured value 1.71 16.93 92.1 33.5 2.27 0.14
HVP-YH Standard value ≥1.60 ≤24.0 65-75 ≥14.0 ≥2.9 ≤0.02 EU standard Outstanding aroma,high index,EU standard
Measured value 2.11 21.87 68.1 44.5 3.2 0.0141
HVP-YT
Low salt		 Standard value ≥1.65 ≤13.0 75-85 ≥14.0 ≥1.80 ≤1 Low salt healthy type After scientific process control,salt content is lower than similar products
Measured value 1.66 12.23 74.5 35.5 2.57 0.14

 

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