Brief introduction of Hydrolyzed vegetable protein CAS 100209-45-8
Chemical name: Hydrolyzed vegetable protein
CAS No.：100209-45-8
Molecular Formula: N/A
Molecuar Weight: N/A
EINECS: 309-353-8
Properties of Hydrolyzed vegetable protein CAS 100209-45-8
Hydrolyzed vegetable protein is the product that plant protein hydrolyzes under the acid catalysis. Its composition is mainly amino acids, so it is also called amino acid. It is mainly used for producting senior condiments, fortified food makings and the raw material of meat flavor.
Specification of Hydrolyzed vegetable protein CAS 100209-45-8
Appearance: Light Yellow powder
Assay: 99.0% - 101.0%
MOISTURE: ≤5%
Heavy metal: ≤10 ppm
Pb; ≤1.0 ppm
Total Plate Count: <1000cfu/g
Yeast & Moulds: <100cfu/g
E.Coli: Negative
Salmonella: Negative
Application of Hydrolyzed vegetable protein CAS 100209-45-8
Widely apply on chicken bouillon, all kinds of soup, sauce flavoring, seasoning packets of instant noodles, meat products, bread, baked goods, household spices, frozen food also for amino acid nutritional supplementation. Providing nutritional, increasing freshness, good-tasting, also reducing MSG, I+G dosage and save cost.
Packing, Delivery and Storage of Hydrolyzed vegetable protein CAS 100209-45-8
Package: 25 kg /drum, or as per customer request.
Storage conditions: store in a cool and dry place.
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