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HomeProductMixed acid-like hydrolyzed vegetable protein flavoringMixed acid-like hydrolyzed vegetable protein seasoning liquid

Mixed acid-like hydrolyzed vegetable protein seasoning liquid

Soybean + wheat, or soybean + corn, characterized by the unique aroma of mixed protein amino acids.

Standard for main products of acid-hydrolyzed vegetable protein flavoring liquid
Name Name of code AN
（g/100ml)		 Salt
（g/100ml)		 T
(520nm)		 Solid
（g/100ml)		 TN
（g/100ml)		 3mcpd
(mg/kg)		 Features
Mixed acid-like hydrolyzed vegetable protein flavoring HVP-MA Wheat germ Standard value ≥1.20 15-17 ≥80 ≥14.0 ≥1.80 ≤1 Whean classic Wheat protein amino acids unique flavor,strong flavor.
Measured value 1.25 15.91 82.1 35.5 1.88 0.15

HVP-DW

Soybean+Wheat

 Standard value ≥1.40 18-22 65-75 ≥14.0 ≥2.00 ≤1
Soybean+Wheat,Soy sauce aroma style		 Soybean and wheat mixed protein amino acids unique flavor,strong flavor.
Measured value 1.44 19.11 69.2 35.5 2.05 0.14
HVP-DX（Soybean+Maize Standard value ≥1.80 ≤20.0 ≥55 ≥14.0 ≥3.00 ≤1 Soybean+Maize.Fat flavor Soybean and corn mixed protein amino acid unique flavor,high index,high total nitrogen,fat flavor.
Measured value 1.91 19.79 49 46.1 3.02 0.13
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