Hydrolysed vegetable protein is widely used as a snack flavour and finds its usage in snacks (one such is potato chips and wafers), noodles, chips, sauces, soups, cutlets, sausage, spread and many other prepared foods. In dry preparations it is used as a dusting powder to impart delicate snack flavour. The product analyses for app: 45 % salt and 30 % protein as broken down amino acids. This is a free flowing, spray dried product with maximum moisture content 5 %. 25 kg hdpp bag
Hydrolysed Vegetable Protein - Flavor Enhancer Chaitanya is one of the leading bulk manufacturers of Hydrolysed Vegetable Protein or HVP which is produced by boiling non GMO, defatted Soya powder, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods. HVP acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are broken down into their constituent amino acids, the result contains as much as 20 percent glutamate and that is the reason hydrolysed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor. • Natural substitute for salt & MSG • Enhancing umami/meaty flavor • Good solubility. • Natural and safe. • Better mouth fullness. • 100% vegetarian ( Soya / Ground Nut / Wheat) Applications: ? HVP is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations. ? HVP offers more of meaty, smoked, umami flavor suitable for beef, chicken soups. ? HVP find use in instant soups, ready to eat snacks such as extruded snacks, noodles, wafers, spice mixes, meaty flavor enhancer, sauce, mono Sodium Glutamate replacer. ? HVP also used in plant protein beverages, cold drinks and cold food to enhance the mouth fullness. ? HVP used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.
Textured vegetable protein All products made from non-gmo soybean grown in north-east china.Total investment of 238 million rmb. Main equipment s come from usa, germany, sweden , japan, korea, etc.Annual production of textured vegetable protein (tvp) is 10000 tons.Basic parameter: Protein( dry basis, %): (n x 6.25) 50.0 min Weight(g/l): 170-440 Moisture(%): 10.0 max Fat(dry basis, %): 1.5 max Fiber(dry basis, %): 5.0 max Pb(mg/kg): 1.0 max As(mg/kg): 0.5 max Packing: 20kg per bag
Product ModelThe master indexMain flavors and featuresAmino acid nitrogen %Amino Nitrogentotal azote%Total Nitrogesodium chloride%Sodium ChlorideHVP-156 3.5 4.540±2The flavor is light, the umami is outstanding, the light yellow
Product ModelThe master indexMain flavors and featuresAmino acid nitrogen %Amino Nitrogentotal azote%Total Nitrogesodium chloride%Sodium ChlorideHVP-ZC1.52.020~22Soy protein amino acid unique aroma, strong soy aromaremark 3-chlorine-1, 2-propylene glycol (3-chloro-1,2-propanediol) is less than or equal to 1.0mg/kg
Hydrolysed vegetable protein is widely used as a snack flavour and finds its usage in snacks (one such is potato chips and wafers), noodles, chips, sauces, soups, cutlets, sausage, spread and many other prepared foods. In dry preparations it is used as a dusting powder to impart delicate snack flavour. The product analyses for app: 40 % salt and 30 % protein as broken down amino acids. This is a free flowing, spray dried product with maximum moisture content 5 %. 25 kg hdpp bag
Soyaday soya textured vegetable protein (SOYA TVP) is made from clean, sound, healthy Soya beans by a process of dehulling and deoiling, followed by extrusion cooking and granulation. SOYADAY TVP is a High-Protein and High-Fibre product and used as meat/beef/chicken substitute. It is made from Defatted Soya Flour (54% Protein MFB) , and also made from Soya Protein Concentrate (65% Protein MFB). SOYADAY SOYA TVP is available in variety of sizes, shapes and colors to suit all customer applications and satisfy the needs of all food processors, SOYADAY TVP is highly nutritious and is an excellent source of Protein and dietary fibre. It has high water absorption capacity and provides excellent texture. SOYADAY TVP is Low in Total Fat & Saturated Fat. It contains no Cholesterol/ Lactose, Casein and has Low Calorific Value. These functional characteristics of SOYA TVP have made it the best option for Meat/ Beef / Chicken Processors. They use our SOYA TVP as Meat replacer, Meat Extender & as Meat Binder in their products. SOYADAY TVP adds protein and texture to meat products and extends all kinds of meat products hence, it can be used in Oriental Food, Canned Food (meat & beef), Burger, Hamburger, Sausages / Frankfurters, Tuna Salad, restructured Fish, Poultry Products etc. SOYADAY SOYA TVP absorbs natural juices released by meat during cooking, while retaining structural properties during heat processing and freezing. Addition of SOYADAY SOYA TVP significantly reduces caloric content of meat products.
Supplier: Textured Vegetable Protein
This snack is very rich in healthy nutrients such as vegetable protein and high fiber. It is a mixture of peanuts, peas and koro, combined with orange leaves to produce a distinctive aroma and unique flavor.
It is a mix of peanuts, peas and koro, combined with lime leaves to produce a distinctive aroma and unique flavor. This snack is very rich in healthy nutrients such as vegetable protein and high fiber.
