Ingredients:
Liquid decolored hydrolyzed vegetable protein,Malt-dextrin, Salt
Functional properties or advantages and benefits:
1.Maintain the full flavor and savor of hydrolyzed vegetable protein because the process has microencapsulated the flavor.
2.This powdered product can be freely mixed with other solidproducts, and it can be freely added according to the taste of newproducts without dosage limit.
Product standard:
| Sensory characteristics | Appearance | Light yellow powder, loose and free-flowing |
| Size | 100% through 60 meshes | |
| Savor | Typical fresh flavor and fragrance of hydrolyzed vegetable protein | |
| Physical and chemical | Total nitrogen(%) | 5.0 |
| Moisture(%) | 6.0 | |
| Chloride(%) | 40 | |
| Hygiene index | Total plate account(cfu/g) | 5000 |
| Salmonella(/g) | N.D | |
| Pb | 1mg/kg | |
| As | 0.5mg/kg |
Packaging and storage:
Packaging:20kgs packed in 2 layered plastic bag poly-lined
Storage:Please store in rain and wet proof place, can't store with the other strong savored goods.
