Hydrolyzed Vegetable Protein (HVP) Soya ( Umami Flavor Enhancer) Price And Quantity
-
210 INR/Kilograms
-
200 Kilograms
Hydrolyzed Vegetable Protein (HVP) Soya ( Umami Flavor Enhancer) Product Specifications
-
99%
-
Creamish Yellow to Brown coloured Free Flowing Powder
-
Industrial Grade
-
Industrial Lab Chemicals
Product Description
Product details
|
Minimum Order Quantity
|
200 Kg
|
|
Country of Origin
|
Made in India
|
|
Solubility In Water
|
Soluble
|
|
Flavor
|
Umami
|
|
Shelf life
|
3 year
|
|
Brand
|
HVP
|
|
Packaging Size
|
25 kg
|
|
Packaging Type
|
Bag
|
|
Form
|
Powder
|
Specification
|
Product
|
Hydrolysed Vegetable Protein ,Hvp-Soya (Acid Hydrolysate Of Soya).
|
|
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 To Slight Hazy.
|
|
Ph Of 2 % Solution
|
3.50 To 6.50 At 27c.
|
|
Loss On Drying
|
Nmt 10.00 % W/W As Estimated By Aoac Method.
|
|
Chemical Parameters: (On Dry Wt. Basis)
|
|
Total Nitrogen(N)
|
3.00-5.00 % W/W As Estimated By Kjeldahls Method.
|
|
Residue On Ignition
|
Nmt 50.00 % W/W
|
|
Chloride Content (Nacl)
|
40.00-50.00 % W/W
|
|
Microbiological Parameters:
|
|
Total Plate Count
|
Nmt 10,000 Cfu Per Gram.
|
|
Yeast & Moulds
|
Absent.
|
|
E. Coli.
|
Absent.
|
|
Salmonella
|
Absent.
|
Other Products in 'Peptone Powder' category
A large share of our revenue is generated through exports. We export almost 40% of our products.
Mumbai Office:
102-103, Eureka, Hiranandani Estate, Ghodbunder Road, Thane (W) Pin Code . 400607.
Phone: 022 67998231,40124439 Fax : 25861119
English
Spanish
French
German
Italian
Chinese (Simplified)
Japanese
Korean
Arabic
Portuguese
Send Inquiry
