|Appearance||Yellow To Brown|
|Taste||Salty With Umami Taste|
|Total Nitrogen (%)||≥4.0|
|Amino Nitrogen (%)||≥2.5|
|Lead (Pb) (mg/kg)||≤1.0|
|Arsenic (As) (mg/kg)||≤0.5|
|Total Heavy Metals (mg/kg)||≤10|
|Standard Plate Count (cfu/g)||≤10,000|
|E.Coli / 10g||Negative|
|Yeast & Mould (cfu/g)||≤50|
|Pathogen / 10g||Negative|
At Foodchem International Corporation, we apply strict quality control process to all our products. All Hydrolyzed Vegetable Protein we provide has been strictly tested under HACCP and ISO standards and proved to be safe for using as food additive.
Storage: Hydrolyzed Vegetable Protein should be Store in a cool and dry place and Keep away from strong light and heat
Handling Precaution: Handling of Hydrolyzed Vegetable Protein should only be performed by personnel trained and familiar with handling of organic chemicals. Avoid skin and eye contact and breathing in dust. Avoid handling which leads to dust formation.
Hydrolyzed Vegetable Protein is a foodstuff widely used as flavor enhancer in food production. As a savoury flavor or seasoning, Hydrolyzed Vegetable Protein can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, and various other industries.