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Soybean acid hydrolyzed vegetable protein seasoning liquid

Description

Soybean Acid Hydrolyzed Vegetable Protein (AHVP) is a plant-based protein derived from soybeans through an acid hydrolysis process. The hydrolysis process breaks down the protein into smaller peptides and amino acids, making it easier to digest and absorb. 

Applications
Soybean AHVP is widely used in several industries, particularly in food and health supplements:

  • Food and Beverages
  • Dietary Supplements
  • Animal Feed
  • Cosmetic Products
 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: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

 

APPLICATION FIELD
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