Flavor Enhancers Hydrolyzed Vegetable Protein/ HVP Powder
1. Appearance: Yellow to Brown powder
2. Package: 20 KG/CTN ,12Mt/20'FCL
3. Total Nitrogen:4.8%-5.5%
4. Moisture:Max 5%
Product Data:
| ITEMS | SPECIFICAIONT |
| Total Nitrogen | 4.8%-5.5% |
| Moisture | max5.0% |
| Salt as NaCl | 40.0-45.0% |
| PH(2% solution) | 5.2-5.8 |
| Sensory Test | Conformity |
| Standard Plate Count | max 10 |
| Yeast&Mold | max 10 |
| E.Coli | Negative |
Application:
Hydrolyzed vegetable protein is the product of vegetable protein
after hydrolysis under the action of acid catalysis. Its
composition is mainly amino acid, so it is also called amino acid
liquid. Yellowish to yellowish brown liquid, paste, powder, or
granule. Convenient fabric bag, soup, clear soup, seasoning, meat
products, chicken powder, beef powder, pig powder, puffed food,
aquatic processing products, convenience food, etc. It can also be
used in a variety of processed foods and cooking.
Recommendation dosage:
chicken bouillon: 2-15%
Flavoring, Seasoning packet, instant noodles seasoning packet:
1-10%
all soup, soy sauce: 1-20%
meat products, bread, baked goods, household spices, frozen food:
0.5-5%
Package:
20kg Kraft Paper bag or barrel. can be customized according to
requirements.
Shelf life: 18 months.
No direct sunlight. A cool place is recommended.
Avoid placing it directly on the ground.
How HVP is made
HVP is made from single or combined plant-based protein sources,
including soy, corn, and wheat.
Protein molecules are long chains of amino acids linked together by
peptide bonds. These bonds are broken to produce HVP through a
process called acid hydrolysis, which uses a protic acid – usually
hydrochloric acid – to catalyze the reaction with the addition of
water. The solution is then neutralized with a base like sodium
hydroxide, which leaves behind sodium chloride (table salt).
The peptide bonds can also be broken with the use of proteases and
water through enzymatic hydrolysis. The proteases used for this
production method can alter the taste-enhancing properties of the
product.
The resulting product – produced either from acid or enzymatic
hydrolysis – contains, among other amino acids, glutamic acid,
which imparts an umami flavor and aroma. Umami, which means
“delicious” in Japanese, is one of the five basic tastes that has
been described as meaty and savory. Salt and various volatile
compounds also contribute to the taste of HVP.
First-aid:
Eye contact: Flush eyes with copious amounts of water for at least
15 minutes. Assure adequate flushing of eyes by separating eyelids
with fingers. Obtain medical attention immediately.
Skin contact: Flush skin with plenty of soap and water for at least
15 minutes while removing contaminated clothing and shoes. Get
medical aid if irritation develops or persists.Wash clothing before
reuse.
Inhalation: Remove from exposure to fresh air immediately. If not
breathing, give artificial respiration. If breathing is difficult,
give oxygen. Get medical aid if cough or other symptoms appear.
Ingestion: Never give anything by mouth to an unconscious person.
Get medical aid. Do NOT induce vomiting. If conscious and alert,
rinse mouth and drink 2- 4 cups of milk or water.
Wear Personal protective equipment when dust is generated.
1)Respiratory protection: Dust filters.
2)Hand protection: Gloves.
3)Eye & Face protect ion: Wear appropriate protective eyeglasses or
chemical safety goggles as described by CSA Standard 294.3-07. Skin
and body protection:
4) Wear appropriate protective clothing to prevent skin exposure.
Specific hygiene measure:Change contaminated clothing. Wash hands
after working with substance.
CAUTION: This product contains soy. Adverse reactions may occur in
sensitive
persons. If allergic reaction occurs, seek medical attention. Store
in a tightly closed
container at a cool, dry and well-ventilated area away from
incompatible substances.
"Keep out of reach of children"
