Hydrolyzed Vegetable Protein

PRODUCTS > Soybean series > Hydrolyzed Vegetable Protein
    • 1
    • 2

Hydrolyzed Vegetable Protein

Hydrolyzed Vegetable Protein also call Hydrolyzed Pea Protein, is made from high quality non-GMO peas, by the process of pretreatment and biodegradation to form macromolecular protein polypeptide. It makes the pea protein more soluable in water, it contains the total amino acids, and has the advantages of good nutritive value, high absorption, water solubility, dispersive stability and moist-retention quality.

CAS No:100209-45-8

Einecs No:200-293-7

Specification:90%

Routine Packing:20kg bag

Place of origin:China

Port of dispapch:Shanghai,

Function:1. HVP has a strong aroma of plant protein, high amino acid content, sweet and delicious taste, strong taste, can highlight and bake the main aroma, inhibit bad odor;
2. HVP is close to the body's amino acid composition and below the limit of the standard chloropropanol content, which is more conducive to health;
3. HVP has good adhesion and is easy to meter.


About Hydrolyzed Vegetable Protein

General Introduction of Hydrolyzed Vegetable Protein:

Hydrolyzed vegetable protein (HVP) is a vegetable-based savory ingredient with an authentic broth or bouillon taste. It is sourced from soybean, maize and wheat.
Hydrolyzed Vegetable Protein is made of high quality hydrolyzed vegetable protein liquid, though process of decoloring,
deodorization, concentration, purification. Then is complemented with other auxiliary materials via microcapsule and sprayed, finally desiccated.

Main Features of Hydrolyzed Vegetable Protein:

High content of amino acid;
Rich in umami flavor, long after taste;
Strengthen the food nutrition composition and delicious sense;
Cover up the peculiar smell; construct the flavor foundation platform. With other accessory taste flavors, hydrolyzed vegetable protein will multiply freshness quickly, improve flavor intensity and make the products stand out for the full mellow taste.