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RumahProdukCorn acid hydrolyzed vegetable protein flavoring liquidBumbu cair protein nabati terhidrolisis asam jagung

Bumbu cair protein nabati terhidrolisis asam jagung

Keterangan

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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