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MaisonProduitSoy acid hydrolyzde vegetable protein flavoringAssaisonnement liquide à base de protéines végétales hydrolysées à l'acide de soja

Assaisonnement liquide à base de protéines végétales hydrolysées à l'acide de soja

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 soybean

Main advantage

Rich sauce flavor

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
Nom Name of code AN
（g/100ml)		 Salt
（g/100ml)		 T
(520nm)		 Solid
（g/100ml)		 TN
（g/100ml)		 3mcpd
(mg/kg)		 Features:Unique aroma of soy protein amino acids
Soy acid hydrolyzde vegetable protein flavoring HVP-DZ Standard value ≥1.40 18-22 65-75 ≥14.0 ≥2.00 ≤1 Classical type The flavor is rich and typical
Measured value 1.45 19.45 72.6 34.5 2.05 0.15
HVP-DH Standard value ≥1.60 18-22 65-75 ≥14.0 ≥2.40 ≤1 Rich and mellow The sauce has a rich flavor and a strong aftertaste 
Measured value 1.74 20.4 75.6 42.5 2.45 0.15
HVP-DA Standard value ≥1.40 18-22 ≥92 ≥14.0 ≥1.95 ≤1 Refreshing The sauce is soft ,refreshing and transparent
Measured value 1.43 19.2 93.1 34 2.03 0.14
HVP-DJ Standard value ≥1.50 ≤24.0 65-75 ≥14.0 ≥2.40 ≤0.02 EU standard The sauce is rich,and the trichloropropanol meets EU standards
Measured value 1.67 21.75 66 45 2.7 0.0136
HVP-DT
Low salt		 Standard value ≥1.40 ≤13.0 75-85 ≥14.0 ≥2.00 ≤1 Low salt healthy type After scientific process control,salt content is lower than similar products
Measured value 1.45 11.85 75.4 32.5 2.2 0.13
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