HYDROLYSED VEGETABLE PROTEIN

Hydrolysed Vegetable Protein is produced by Soya protein by hydrolyzing with Acid and Alkali. The Protein beakdown into Amino Acid in the forms in sodium salts. These Products are MSG Free. HVP is used as flavour enhancer in wide variety of processed Food Soup, Snacks , Hot Dog , Gravies and dressing etc. It is often blend with other spices.

Standard Specification:-
Appearance and Colour	Yellow to light brown colour free flowing powder having characteristic odour.
Solubility	Soluble in water & clear
Taste & Odour	Having salty taste and obami taste.
PH (2% Solution)	4.5-6.0
Moisture	NLT 10.0%
Chloride Content	40-50%
Total Nitrogen	3.0-5.0%
Total Ash	NMT 30%
Heavy Metal (pb)	20 ppm

Microbiological Test :

Total Viable Count	NMT 5000  cfu/ml
E. Coli	Absent
Salmonella	Absent
Coliform	Negative
Yeast & Mould	NMT 25/gm
Pack Size	Available in 25 Kg. Laminated Paper Bag