Soy Extracts
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| Parameter | Specification |
|---|---|
| Odour | Savoury smell |
| PH (2% solution) | 6~8 |
| Total Nitrogen | ≥5.0 |
| Amino Nitrogen | ≥4.0 |
| Hydrolyzed Protein | ≥40.0 |
| NaCl | ≤45.0 |
| Moisture | ≤5.0 |
| Ash | ≤49.0 |
Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable proteins catalyzed by acid. Its composition is mainly amino acids, so it is also called amino acid solution. It is mainly used in the production of high-grade condiments and nutritionally fortified food base and meat flavor raw materials.
Hydrolyzed vegetable protein (HVP) is the product of plant-derived proteins catalyzed by acid. It is rich in amino acids and is commonly utilized to manufacture high-grade condiments, nutritionally fortified food bases, and savory meat-like flavorings.
Using Soy HVP improves nutritional values, boosts savory freshness, and refines overall food taste. By introducing this natural flavour enhancer, manufacturers can reduce MSG and I+G dosage, significantly lowering overall production costs.
Dosage varies by application: Chicken bouillon (2-15%), seasoning packets (1-10%), soups & soy sauce (1-20%), and meat products or baked goods (0.5-5%).
It is recommended to store Soy HVP in a cool place away from direct sunlight. To ensure quality preservation over its 18-month shelf life, avoid placing the containers or Kraft paper bags directly on the ground.
Yes, our standard packaging includes 20kg Kraft paper bags or barrels, but customized packaging layouts can be arranged according to your specific commercial requirements.
The product features a pH (2% solution) of 6-8, Total Nitrogen ≥5.0%, Amino Nitrogen ≥4.0%, Hydrolyzed Protein ≥40.0%, NaCl ≤45.0%, and Moisture content ≤5.0%.
