Hydrolyzed vegetable protein

Hydrolyzed vegetable protein Suppliers list
Company Name: career henan chemical co
Tel: +86-371-86658258
Email: sales@coreychem.com
Products Intro: Product Name:Hydrolyzed vegetable protein
Purity:98% Package:1KG;1USD
Company Name: hdzhl biotechnology co., ltd
Tel: 86-13032617415
Email: sales@luchibiology.com
Products Intro: Product Name:Hydrolyzed Vegetable Protein
Purity:0.99 Package:1kg:1usd Remarks:food additives
Company Name: Chongqing Chemdad Co., Ltd
Tel: +86-13650506873
Email: sales@chemdad.com
Products Intro: Product Name:Hydrolyzed vegetable protein
Purity:0.98 Package:1kg,2kg,5kg,10kg,25kg
Company Name: Career Henan Chemica Co
Tel: 0371-86658258
Email: Laboratory@coreychem.com
Products Intro: Product Name:Hydrolyzed vegetable protein
Purity:95~99% Package:1g;6USD
Company Name: Beijing HuaMeiHuLiBiological Chemical   
Tel: 010-56205725;010-86181995
Email: waley188@sohu.com
Purity:99% Package:25kg

Lastest Price from Hydrolyzed vegetable protein manufacturers

Hydrolyzed vegetable protein Basic information
Product Name:Hydrolyzed vegetable protein
Synonyms:Protein hydrolyzates, vegetable;HYDROLYZED VEGETABLE PROTEIN;Vegetable protein hydrolyzate;Casein acid hydrolysate replacement, Peptone from vegetables;Peptone from vegetables, Tryptone from vegetables, Vegetable hydrolysate;Peptone (vegetable), No. 3, Peptone from vegetables, Vegetable Proteose Peptone;Liver Hydrolysate Replacement, Liver Powder Replacement, Peptone from vegetables;Gelatin peptone replacement, Peptone from vegetables
Product Categories:Flavor
Mol File:Mol File
Hydrolyzed vegetable protein Structure
Hydrolyzed vegetable protein Chemical Properties
solubility H2O: soluble2%, clear (light yellow and light brown-yellow and light brown)
PH6.6±0.5 (25℃, 2% in H2O)
Safety Information
WGK Germany 3
MSDS Information
Hydrolyzed vegetable protein Usage And Synthesis
UsesHydrolyzed Vegetable Protein(HVP) The common name of vegetable protein hydrolyzates. The ingredient is specific to the protein source such as hydrolyzed soy protein. They are flavor enhancers obtained from vegetable proteins such as yeast extract, soy protein, wheat gluten, corn gluten, defatted soy flour, and defatted cottonseed. The proteins are hydrolyzed into their component amino acids after which the reaction mixture is neutralized with sodium carbonate and refined. The refined liquid HVP consists of amino acids, monosodium glutamate, amino acid derivatives, salt, and water. After being stored for several months, the liquid HVP is concentrated into a paste, dried, and ground. A typical dried HVP consists of 40–45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the HVP and provide preservation properties. It normally contains 9–12% monosodium glutamate and the remaining fraction consists of flavor solids. There are two basic types: pale HVP, which functions as a flavor enhancer with delicate spray flavors used in cream-type soups and sauces, and poultry; and dark HVP, which functions as a flavor donor with strong meaty flavors used in stews and broths. HVP is stable under varying processing conditions. It is used to improve flavors in soups, dressings, meats, snack foods, and crackers. It is also termed hydrolyzed protein.
Hydrolyzed vegetable protein Preparation Products And Raw materials
Tag:Hydrolyzed vegetable protein(100209-45-8) Related Product Information
Maltodextrin Protein hydrolyzates, soya Polydextrose Collagen hydrolyzates Citric acid Yeast extract PEPTONE PEPTONE PEPTONE