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CasaprodutosSoy acid hydrolyzde vegetable protein flavoringTempero líquido de proteína vegetal hidrolisada com ácido de soja

Tempero líquido de proteína vegetal hidrolisada com ácido de soja

Descrição

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
Nome 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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