Seasoning & Flavor Enhancer

HYDROLYSED VEGETABLE PROTEIN, HVP.  Type II (ACID HYDROLYSATE OF SOYA).Low Salt

PHYSICAL PARAMETERS

PARAMETERS STANDARD VALUES
APPLICATIONS It is used in sauce masala, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.
DESCRIPTION Fine, free flowing, slightly hygroscopic,spray dried powder derived from high quality non gmo soya.
COLOUR Yellow to light brown coloured powder.
ODOUR Typical beany sweetish,
SOLUBILITY 2% solution in water is clear.
pH OF 2 % SOLUTION 3.50 TO 6.50 AT 27℃ or as per requirment.
LOSS ON DRYING NMT 10.00 % W/W as estimated by aoac method.

CHEMICAL PARAMETERS (ON DRY WT. BASIS)

PARAMETERS STANDARD VALUES
TOTAL NITROGEN(N) 3.00-6.00 % W/W as estimated by kjeldahl’s method.
RESIDUE ON IGNITION NMT 45.00 % W/W
CHLORIDE CONTENT (NaCl) 35.00 -40.00 % W/W

MICROBIOLOGICAL PARAMETERS

PARAMETERS STANDARD VALUES
TOTAL PLATE COUNT NMT 10,000 cfu per gram.
YEAST & MOULDS Absent.
E. coli. Absent.
SALMONELLA Absent.
We Also Offer Tailor – Made Product As Per Customer’s Requirement.