Hydrolyzed vegetable protein(HVP) is derived from edible plant proteins such as soybean, corn and wheat, which are rich in 18 kinds of amino acids. It is a kind of fresh and salty raw materials from plants that can provide real flavor of broth. It can be directly used in flavor liquid and powder, and participate in maillard reaction to produce meat flavor, and can also be used as a base for other flavored ingredients.
Classification and features of WEIJIA FOOD's HVP
State classification: HVP liquid, HVP powder
Raw material classification: Soybean HVP, Corn HVP, Wheat HVP
Flavor classification: Special fresh HVP, Classic HVP
Plenty of choices with dozens of different products
Broad powder color range from light yellow to brown
Strict control of 3-monochloro-1,2-propanediol (3-MCPD)
Halal, Kosher and Vegetarian
|Recommended Product||Feature||Application||Recommended usage level|
|HVP-ZC||Classic||Pickled vegetablesSauce, gravy Maillard reaction||5-10% 3-5% 5-30%|
|HVP-162、HVP-167、HVP-168||Light color, light flavor|
Application and recommended usage level
|Application||Recommended usage level||Application||Recommended usage level|
|Puffed food||2-8%||Chicken essence||2-5%|
|Meat food||1-3%||Chicken powder||2-5%|
|Frozen food||0.5-2%||Convenient food package||1.5-5%|
Q: Is there any Genetically Modified Organism(GMO) risk in WEIJIA FOOD’S HVP Compound?
A: WEIJIA FOOD strictly examines all raw material suppliers to ensure there is no genetically modified ingredient applied in raw materials.
Q: Is there any animal-source ingredient in WEIJIA FOOD’S HVP Compound?
A: WEIJIA FOOD takes strict management and control over raw materials from the start of production. We promise that there’s no animal-source ingredient in our HVP Compound products.
Q: What are the meanings of HVP Compound’s physical and chemical specifications?What factors can influence these specifications?
A: HVP Compound’s physical and chemical specifications mainly include total nitrogen (TN), amino nitrogen (AN), and sodium chloride (NaCl). TN indicates the protein content of HVP Compound (normally the protein content is calculated by TN * 6.25). TN value is influenced by protein sources. AN value indicates the nitrogen content presented as amino acids. NaCl value is influenced by the concentration and dosage of HCl in hydrolysis process.