Product Description
Hydrolyzed vegetable protein liquid (HVP-SH-LC)
Main raw material: soy protein
Main data indicators:
Amino acid nitrogen (g/100ml): ≥1.8
Total nitrogen (N, g/100g): ≥2.4
3-chloro-1,2-propanediol (mg/kg): ≤0.4
Nacl: ≤25.0
Product features: The product is brown or light yellow, with a fresh taste, strong sauce flavor, high nutritional value, and easy to absorb.
Application areas: brewing soy sauce, condiments, vinegar, flavors and spices, etc.
| Name | Product No | Material | Norm | Application | |||
| Ammonia nitrogen
（g/100） |
Total Nitrogen（g/100） | Nacl
（g/100） |
3-Chloro-1,2-propanediol（mg/kg） | ||||
| Hydrolyzed vegetable protein liquid | HVP-SH-LA | Corn and soybean | ≥1.2 | ≥1.9 | ≤25 | ≤0.4 | Brewing soy sauce, condiments, vinegar, flavors and spices, etc.
|
| HVP-SH-LB | ≥1.5 | ≥2.2 | ≤25 | ≤0.4 | |||
| HVP-SH-LC | ≥1.8 | ≥2.4 | ≤25 | ≤0.4 | |||
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