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Home » Products » Food Additives » HYDROLYSED VEGETABLE PROTEIN (Soya) (High/Low)

HYDROLYSED VEGETABLE PROTEIN (Soya) (High/Low)

Hydrolysed Vegetable Protein is produced by Soya protein by hydrolyzing with Acid and Alkali. The Protein breakdown 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.


PHYSICAL PARAMETERS

S.L. No.

PRODUCT PARAMETERS

SPECIFICATION

1.

Appearance

Yellow to light brown colour, free flowing powder having characteristic Soya odour.

2.

Solubility (2% Soln. at 25 ºC)

Soluble in Water, Clear.

3.

Taste and Odour

Having characteristic Soya odour.

CHEMICAL PARAMETERS

S.L. No.

PRODUCT PARAMETERS

SPECIFICATION

1.

pH (2% Soln. at 25 ºC)

5.0-6.0

2.

Loss on drying (at 105 ºC)

NMT- 6.0%

3.

Total Nitrogen ( DWB)

NLT- 3.2%

4.

Total Protein (N*6.25)

NLT- 20.0%

5.

Total Ash

42.0% , 52.0%

6.

Chloride (as NaCl)

40.0% , 50.0%

7.

Heavy Metals (Pb)

NMT- 10ppm

8.

Arsenic (As)

NMT- 2ppm

MICROBIAL PARAMETERS

S.L. No.

PRODUCT PARAMETERS

SPECIFICATION

1.

Total viable count

NMT- 10,000cfu/gm

2.

Escherichia coli

Negative

3.

Salmonella spp.

Negative

4.

Staphylococcus aureus

Negative

5.

Yeast & molds

100/gm

Std Packing : 25.0 Kg. HDPE Drum/Paper Bag.
Best Before : 36 Months
Storage : Hygroscopic in nature, store below 25 ºC and protect direct sunlight.
 
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