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 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 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 CDL-001 CDL-001 is a liquid colorant that can be widely used in carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream, biscuit, etc. 1. Feature: water soluble; acid/alcohol stable 2. Higher color intensity than other existing double-strength caramel color in market 3. Pure product color range: Dark brown - Black Brown 4. Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit. 5. Specification: Color intensity (Typical) 0.27 # Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength. About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CDL-020 CDL-020 is in liquid form with following properties - good water solubility, acid/alcohol resistance and stability. 1. Feature: Low 4-Methyl Imidazole (4-Mel); Acid/alcohol stable 2. Certification: ISO22000, HACCP, BRC, Halal, Kosher 3. Pure product color range: Dark brown - Black Brown 4. Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit. 5. Specification: 4-Methyl Imidazole£10ppm About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CCL-001 CDL-001 is in liquid form with medium hue index which provides a red and brilliant coloring. 1. Feature: Suitable for various applications 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Brown - Dark brown 4. Application: With a positive colloidal charge, widely used in brewed soy sauces and compound seasoning sauces because of its excellent coloring property. 5. Specification: Color intensity (Typical) 0.114 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelengths About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CDL-010 CDL-010 is in liquid form with following properties - good water solubility, acid/alcohol resistance and stability. 1. Feature: Favorable price 2. Certification: ISO22000, HACCP, BRC, Halal, Kosher 3. Pure product color range: Dark brown - Black Brown 4. Application: Widely used in dark bread, cookies, biscuit, meat rubs, flavoring extract, pancakes, and ice-cream. 5. Specification: Color intensity (Typical) 0.27 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength. About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CCL-053 CDL-053 is in liquid form with medium hue index which provides a red and brilliant coloring. 1. Feature: High viscosity 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Brown - Dark brown 4. Application: Typically used in brewed soy sauces, baked goods and compound seasoning sauces because of its excellent coloring property. 5. Specification: Color intensity (Typical) 0.155 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength; Viscosity (25?) 6000". About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CCL-016 CCL-016 is in liquid form with a high color intensity which provides a relative strong coloring property. 1. Feature: High color intensity 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Brown - Dark brown 4. Application: Typically used in beer and compound seasoning sauces because of its excellent coloring property. 5. Specification: Color intensity (Typical) 0.190 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelengths. About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CAL-010 CAL-010 is in liquid form with a high hue index which provides yellow and brilliant coloring properties. 1. Feature: High color intensity; low sulfite 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Golden - Dark brown 4. Application: Typically used in beer, vinegar, baked goods. 5. Specification: Color intensity (Typical) 0.076 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelengths. About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CAL-004 CAL-004 is in liquid form with a high hue index which provides yellow and brilliant coloring properties. 1. Feature: Plain caramel; low sulfite 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Golden - Dark brown 4. Application: Widely used in sauces, semisolid compound seasonings, syrup, milk drink, brandy, whisky, rum, cookies, condiments, cocoa /chocolate and instant coffee because of its brilliant coloring properties. 5. Specification: Color intensity (Typical) 0.050 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelengths. About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CCP-002 CCP-002 is in powder form with high color-intensity, free-flowing and water soluble. 1. Feature: Ammonia caramel 2. Certification: ISO22000?HACCP?BRC?Halal?Kosher 3. Pure product color range: Brown - Dark brown 4. Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable. 5. Specification: Color intensity (Typical) 0.220 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelengths. About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution from yellowish to amber to dark brown. It'll help to make the alimental color more attractive.
AIPU FOOD's CAP-001 CAP-001 caramel color powder is high color-intensity, free-flowing and water soluble. 1. Pure product color range:Golden - Dark brown 2. Specification:Color intensity(Typical) 0.100 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength. 3. Application:Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where powdered caramel color (Class I) is desirable. About Caramel Color Caramel color is one of the most widely used food colorings. It is water-soluble and has an odor of burnt sugar and a somewhat bitter taste. Its color range in water solution? from yellowish to amber to dark brown. It’ll help make the alimental color more attractive.
Brand Name: AIPU FOOD Place of Origin: China Model Number : SSP-002 Description SSP-002 is a light brown powder with soy sauce flavor produced through spray drying method from naturally brewed soy sauce. 1. Product feature: Classical/best selling product; classical flavor 2. 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.
AIPU FOOD's SSP-023 SSP-023 is a brown powder with concentrated soy sauce flavor produced through spray drying method from naturally brewed soy sauce. 1. Feature: Instant soy sauce powder 2. Certification: ISO22000, HACCP, BRC, Halal, Kosher 3. Pure product color range: Brown 4. Application: Recommended to use in preparation of liquid soy sauce, 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.
AIPU FOOD's SSP-002 SSP-002 is a light brown powder with soy sauce flavor produced through spray drying method from naturally brewed soy sauce. 1. Feature: Classical/best-selling product; classical flavor 2. Certification: ISO22000, HACCP, BRC, Halal, Kosher 3. Pure product color range: Light 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.
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.
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.
