Improves flavor fullness and masks undesirable off-flavors.
Creates synergistic effect with other savory seasonings.
Applications
Used in compound seasonings, soups and instant food.
Applied in meat products, sauces and savory snacks.
Raw material for producing meat flavor essences.
Product Name:
Hydrolyzed Vegetable Protein
Specification:
ONS26
Batch No.:
TR2025605258031
Quantity:
10,000 KGS
Manufacture Date:
Jun 1,2026
Expiry Date:
May 31,2028
Inspection items
unit
Technical standards
Test value
Individual decision
The sensory Features
Color
------
Standard sample
Conform to the sample
qualified
Texture
------
Powder shape
Good good
qualified
Smell、Taste
------
Standard sample
Conform to the sample
qualified
Miscellaneous quality
------
No visible foreign
Good good
qualified
The physical and chemical indicators
Total Nitrogen
g/100g
≥2.50
4.08
qualified
Amino Nitrogen (In nitrogen)
g/100g
≥1.50
2.99
qualified
Sodium Chloride (In NaCl)
g/100g
≤50.0
41.36
qualified
Moisture
g/100g
≤8.00
4.01
qualified
pH
2%Water solution
------
5.0
------
Aerobic plate count
CFU/g
≤1.0×10⁴
50
qualified
Health indicators
Coliforms
MPN/g
≤1.5
<0.3
qualified
Weight
------
normal
normal
qualified
Weighing situation
Packing
------
normal
normal
qualified
Packaging situation
Conclusion: The product meets the specifications. Packaging: 25 KGS/Carton Storage conditions: Store in a cool and dry place, protected from light, heat and oxygen.
Treering specializes in the production and export of Hydrolyzed Vegetable Protein (HVP). We have been engaged in the manufacturing and sales of Hydrolyzed Vegetable Protein (HVP) for over 10 years. Please contact us anytime if you have any cooperation requirements.
