AIPU FOOD's HVP RBS04
RBS04 is a brown powder with roast beef flavor produced from soy materials using advanced hydrolysis technology and spray drying method.
1. Feature: Roast beef flavor; kosher, halal, vegetarian
2. Certification: ISO22000?HACCP?BRC?Halal?Kosher
3. Pure product color range: Yellow-brown
4. Application: Recommended to use in red meat products, beef gravies, sausages, beef soups and snacks to enhance the flavor and umami taste.
About Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP RBS04 RBS04 is a brown powder with roast beef flavor produced from soy materials using advanced hydrolysis technology and spray drying method. 1. Feature: Roast beef flavor; kosher, halal, vegetarian 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Yellow-brown 4. Application: Recommended to use in red meat products, beef gravies, sausages, beef soups and snacks to enhance the flavor and umami taste. About Hydrolyzed Vegetable Protein Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP LCM12 LCM12 is a yellow to brown powder with poultry flavor produced from soy and wheat materials. 1. Feature: Brown powder; poultry flavor 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Yellow-brown 4. Application: Recommended to use in chicken soups and seasonings, chicken powder, poultry gravies and snacks to enhance the flavor and umami taste. About Hydrolyzed Vegetable Protein Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
High Natural food grade sucralose Sweeteners for food and beverage industry Essential details Storage Type: Cool and dry place Specification: Sucralose Shelf Life: 2 year, 24 Months Manufacturer: Global Ingredients: Sweeteners Content: Sucralose Instruction for use: Use as appropriate CAS No.: 56038-13-2 Other Names: Sucralose MF: C12H19Cl3O8 EINECS No.: 259-952-2 FEMA No.: NA Type: Sweeteners, Sweeteners Model Number: Sucralose Description: White crystalline powder Application: Food Additive Standard: FOOD GRADE Assay: 98%-102% Packing: 25KG/BAG Sample: Available Storage: Cool Dry Place Testing Item Standard Result Assay Content 98.1102.0% 99.78% Loss on Drying 2% 0.1% Specific Rotation at 20â +84.0 +87.5 +85.7 Ignited Residue 0.7% 0.10% Hydrolysis products 0.1% Complies Methanol 0.1% Undetected Heavy Metals mg/kg 10mg/kg â?¤10mg/kg Arsenic(As) mg/kg 3mg/k Undetected Taste and Odor No abnormal taste or odor Passes test Lead 1 mg/kg Undetected Fe mg/kg â?¤10mg/kg 10mg/kg Related substances 0.5%
AIPU FOOD's HVP RMS07-R0 RMS07-R0 is a yellow to brown powder with roast meat flavor produced from soy materials. 1. Feature: Roast meat flavor; kosher, halal, vegetarian 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Yellow-brown 4. Application: Recommended to use in red meat products, pork gravies, sausages, soups and snacks to enhance the flavor and umami taste. About Hydrolyzed Vegetable Protein Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP HVP-201P HVP-201P is a brown Paste with neutral flavor produced from soy and sweet corn materials. 1. Feature: Brown Paste; neutral/basic/standard flavor 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Yellow-brown 4. Application: Recommended to use in soups, red meat products, cured meats, sauces and seasonings to enhance the flavor and umami taste. About Hydrolyzed Vegetable Protein Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP ONC52-R4 ONC52-R4 is a yellowish to yellow powder with neutral flavor produced from corn materials. 1. Feature: Yellow powder; neutral flavor; corn protein 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Yellow-brown 4. Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste. About Hydrolyzed Vegetable Protein Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
AIPU FOOD's HVP ONS26 ONS26 is a yellow to brown powder with neutral flavor produced from soy materials. 1. Feature: Low cost product; basic/standard flavor; vegetarian 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Yellow-brown 4. Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste. About Hydrolyzed Vegetable Protein Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
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
AIPU FOOD's SSP-025 SSP-025 is a brown powder with soy sauce flavor produced through spray drying method from naturally brewed soy sauce. 1. Feature: Strong soy sauce-flavor 2. Certification: ISO22000, HACCP, BRC, Halal, Kosher 3. Pure product color range: Brown 4. Application: Recommended to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste. About Soy Sauce Powder Soy sauce powder is a savory flavor enhancer that has the taste and aroma of fermented soy sauce. It can help enhance the umami taste of food thus can replace MSG to some extent.
