Hydrolysed Vegetable Protein (HVP)


It is manufactured from flour of NON-GMO origin selected defatted soya, wheat, maize etc., in our modern plant to meet the varied norms of customers, suitable to provide stronger savoury flavours. HVP provides excellent savoury flavour when blended with variety of food preparations to enhance the flavours, mouthfulness and lingering taste. This product can be suitably reacted to provide various flavours.



Description :

Dark brown colour powder with meaty, roasted flavour obtained from the of finest defatted soya flakes of NON GMO origin.

Application :

In Instant Noodles, Chips, Sauces, Soups, Snacks, Sausage Spreads and other ready-to-eat foods.

Recommended Use Level: 0.5% to 2% of product as required.

SPECIFICATION HVP
Appearance Brown colour power;Spray dried
Analytical (Average)
Total Solids 95% to 97%
Sodium Chloride 40% to 46%
Total Nitrogen 4.5% to 5.5%
Protein (N x 6.25) 28% to 34%
PH (5% soln) 5.2% to 5.6%
Moisture Max 5%
Microbiological
Total plate count Max 10,000/gm
Coliform Absent/25 gm
Salmonelia Absent/25 gm
Packing




Storage
In 25 kg paper bag with 2 inner PE liners
Keep in cool and dry place. Empty the contents fully when bag is opened.