Hydrolyzed vegetable Protein

1. Quality standard
Appearance: white or light yellow powder, good flavor and delicious
Nitrogen≥6%, Amino Nitrogen≥5%, PH: 4.5-5.5
Rich in 18kinds of amino acids and peptides.
Pb ≤1ppm, As≤1ppm, Cd≤0.1pm
Trichloro-propanol≤1ppm
The total number of bacterial colonies≤ 100cfu/g, escherichia coli ≤30MPN/100g
Salmonella, Shigella, Staphylococcus aureus, Streptococcus not detected out.

2.Application:

Soy Hydrolyzed Vegetable Protein widely apply on chicken, all kinds of soup, sauce flavoring, seasoning packets of instant noodles, meat products, bread, baked goods, household spices, frozen food also for amino acid nutritional supplementation.

3.Dosage:

Chicken essence: 2-15%
Seasoning, seasoning packets, seasoning packets of instant noodles, all kinds of soup:1~10%
Soup, soy sauce: 1~20%
Meat products, bread, baked goods, household spices, frozen food: 0.5~5%

4.Package:

Storage: in the dry, cool, ventilated place.

5.Validity:

18 months