Hydrolyzed Vegetable Protein HVP

1. Light tan hydrolyzed soya protein powder 2. Special HVP flavour & dispersion well 3. Improving nutrition ingredients

1. Characteristics:

    spray dried  HVP powder  , holding the natural odour of  hydrolyzed vegetable protein

2. Materail:

   1).Hydrolyzed soybean protein

   2).good liquidity ,  no smell of foreign body

3. Specifications:

Water%	≤6.0
Salt%	≤40.0
Total Nitrogen%	≥5.0
Arsenic mg/L	≤0.5
Plumbum mg/L	≤1.0
Total plate count cfu/g	≤30000
Coliform	≤30
Pathogen	negative

4.Product Picture:  

5..Scope of application:

instant noodles flavoring soup, food, puffed food, Hamburg, ham, leisure food, baking food    flavoring ingredients.

6.

 Process:

Raw material→prepare→homogenizing→sterilizing→spray drying→packing→metaldetection→detection→final product

Spray drying process description

Powder liquid by feeding liquid through a filter by a pump to centrifugal atomizer at the top, so that the liquid is sprayed into little fog droplet, liquid and hot air flow, the rapid evaporation of water, in a very short time to dry into finished products, finished products from the bottom of the drying tower and cyclone exhaust, exhaust gas by the wind machine discharge.

The product features: dispersibility, fluidity, good solubility, with instantaneous drying characteristics, can keep the material color, fragrance, taste.

8.Product Certificate:

7. Storage condition:

Normal temperature, away from light, seals. Shelf life 24 months

Hydrolyzed Vegetable Protein HVP