Description

Description:
HVP-CP is the amino acid seasoning powder made from hydrolyzed vegetable protein liquid, amino acid, sugar and vitamins through the process of Maillard reaction and spray dryer.

Chemical Standards:
Moisture: max. 7.0%
Total Nitrogen: min.3.5%
Sodium Chloride: *2.0 + (-)2.0%
Hygienic Standards:
Arsenic (As): max. 0.5mg/kg
Lead (Pb): max.1.0mg/kg
Mercury (Hg): max. 0.*5mg/kg
Aflatoxin B1: max. 5.0ug/kg
*-monochloropropane*1,*-diol (GC-MS): max. 0.*5mg/kg
Aerobic Bacterial Count: max. ****0cfu/g
Coliform Bacteria: max.*0MPN/**0g
Pathogenic Bacteria: NF Physical
Characteristics:
A brown powder, salty, tasty, with rich amino acid and meat flavor Applications: As an ingredient used in seasonings, hams, meat processing and meat flavor systems.
Packing: Net weight *5kg/double PE bags/Fiber drum
Storage: Cool, dry conditions not to exceed *5 degrees centigrade, *0% RH. Reseal liner and cover when not in use Shelf Life: *5 months under recommended storage conditions