Hydrolyzed vegetable Protein (HVP) are produced from natural soy Proteins by careful digestion under controlled conditions to yield an extract of naturally occurring amino acids and poly peptides.Hydrolyzed Vegetable Protein (HVP) have been used as ingredients in a wide range of foods, primarily as a savoury flavour or seasoning for many years.
Composition: Hydrolyzed vegetable protein, protein content 90%
| ITEM | STANDARD |
| Appearance | Yellow To Brown |
| Profile | Neutral Flavor |
| Taste | Salty With Umami Taste |
| Total Nitrogen (%) | >=4.0 |
| Amino Nitrogen (%) | >=2.5 |
| Salt (%) | =<42 |
| Moisture (%) | =<7.0 |
| Ash (%) | =<50 |
| 3-Chloro-1,2-Propanediol (Mg/Kg) | =<1.0 |
| Lead (Pb) (mg/kg) | =<1.0 |
| Arsenic (As) (mg/kg) | =<0.5 |
| Total Heavy Metals (mg/kg) | =<10 |
| STANDARD Plate Count (cfu/g) | =<10,000 |
| Coliforms (Mpn/G) | =<3 |
| E.Coli / 10g | Negative |
| Yeast & Mould (cfu/g) | =<50 |
| Salmonella /25g | Negative |
| Pathogen / 10g | Negative |