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High Quality SL Brand 99% Hydrolyzed Vegetable Protein (HVP) Food Grade Herbal Extract Powder ISO22000 Certified 2 Year Shelf
Product Description
Premium Ingredient
Hydrolyzed vegetable protein (HVP) is the product obtained when plant protein hydrolyzes under acid catalysis. Its composition is mainly amino acids, which is why it is also commonly referred to as amino acid. It is primarily used for producing senior condiments, fortified food formulations, and as a key raw material for meat flavoring.
These HVP products are manufactured using corn protein and soybean protein as raw materials, processed through advanced hydrolysis technology, and refined by scientific centrifugal spray drying. The resulting product is a white or light yellow powder, featuring excellent fluidity and a strong, rich flavor profile.
| Product Specification Sheet | |
|---|---|
| Product Name | High Quality HVP CAS 100209-45-8 Hydrolyzed Vegetable Protein HVP |
| Appearance | Yellow Brown Powder |
| Specification | 99% |
| Function | Healthy Food |
| CAS | 100209-45-8 |
Frequently Asked Questions (FAQ)
Q1:
What is Hydrolyzed Vegetable Protein (HVP)?
Hydrolyzed Vegetable Protein (HVP) is the product obtained through the acid-catalyzed hydrolysis of plant proteins. It is composed primarily of amino acids, which is why it is also widely known as an amino acid compound.
Q2:
What are the primary raw materials used to manufacture HVP?
HVP is mainly made using high-quality corn protein and soybean protein as the primary raw materials. These materials undergo advanced technological hydrolysis and spray drying to ensure pure taste and consistency.
Q3:
What are the main applications of Hydrolyzed Vegetable Protein?
It is mainly utilized in the production of high-end condiments, fortified food products, and as an essential raw material for creating delicious meat flavors.
Q4:
What is the physical appearance and texture of this HVP powder?
The final product appears as a white or light-yellow powder. Due to scientific centrifugal spray drying refining methods, it maintains excellent fluidity and exhibits a highly concentrated, rich flavor.
Q5:
What is the CAS registry number for this HVP product?
The Chemical Abstracts Service (CAS) registry number for our high-quality Hydrolyzed Vegetable Protein is 100209-45-8.
Q6:
Is this HVP suitable for healthy food production?
Yes, our Hydrolyzed Vegetable Protein is specification-rated at 99% and functions perfectly as a clean, flavor-enhancing ingredient for various healthy food and nutritional formulations.
