Process:
Feather protein → Hydrolyzed by hydrochloric acid → Counteract → Decolour → Filtration
→ Aeration and off-odors → sterilization → Spray drying → Sifting through 60 mesh → Packing
Main materials:
100% hydrolyzed animal protein liquid
Standard:
Sensory characteristics | Appearance | Light yellow free flowing powder |
Flavor | The typical flavor of hydrolyzed animal protein | |
Chemical and physical | Moisture (%) | ≤6.0 |
Nacl (%) | 44±5 | |
Crude Protein | 48±5 | |
Crude Fat | <2 | |
Sanitation index | Total plate count(/g) | ≤3,000cfu/g |
Coliform Group(/100g) | Can't be found | |
Thermoduric Bacteria (/g) | <300 | |
Heavy metal(Pb,1mg/kg) | ≤20 | |
As(1mg/kg) | ≤2.0 |
Package and storage:
Packing: 20kg/bag (Net weight: 20kgs; Gross Weight:: 21kgs)
Wrapper: Kraft bag
Size of the outer carton: 700mm*500mm*150mm (20tons/20'FCL)
Storage: seal up and store it in dry place at normal temperature. Use it up as soon as possible after unsealing it.
Shelf life:18 months
