Hydrolyzed vegetable protein
compound powder/liquid (HVP Compound) is a vegetable-based savory
ingredient with an authentic broth or bouillon taste. It is
sourced from soybean, maize and wheat.
Features
Plenty of choices with different
types.
Broad powder color ranges from
light yellow to brown.
Various flavors: neutral, poultry,
meat, roasted, etc.
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Flavors
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Recommended products
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Applications
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Neutral flavor
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ONS*4, ONS*6
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Meat products, savory snacks, seasoning mixes, soup base,
marinade, etc.
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Meat flavor
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LBS*7, RBS*4
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Meat products, savory snacks, seasoning mixes, soup base,
marinade, etc.
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Poultry flavor
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LCM*2, RCS*6
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Meat products, savory snacks, seasoning mixes, soup base,
marinade, etc.
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FAQs
Q: Is there any Genetically Modified Organism (GMO) risk in AIPU
FOODs HVP Compound?
A: FONDE FOOD strictly examines all
raw material suppliers to ensure there is no genetically modified
ingredient applied in raw materials.
Q: Is there any animal-source ingredient in AIPU FOODs HVP
Compound?
A: FONDE FOOD takes strict
management and control over raw materials from the start of
production. We promise that theres no animal-source ingredient in
our HVP Compound products.
Q: How to reduce the *-MCPD content in HVP Compound?
A: FONDE FOOD reduces the *-MCPD by
following methods: 【1】Choose the ideal raw material with low oil
content.【2】Strictly controll the process flow. 【3】Improve process
to reduce the generation of *-chloropropanol. Our *-MCPD removal
ability has reached the international advanced level.
Q: What are the meanings of HVP Compounds physical and chemical
specifications? What factors can influence these
specifications?
A: HVP Compounds physical and
chemical specifications mainly include total nitrogen (TN), amino
nitrogen (AN), and sodium chloride (NaCl). TN indicates the
protein content of HVP Compound (normally the protein content is
calculated by TN * 6.*5). TN value is influenced by protein
sources. AN value indicates the nitrogen content presented as
amino acids. NaCl value is influenced by the concentration and
dosage of Hcl in hydrolysis process (only refer to liquid
seasonings).
Q: What is the difference between the production processes of
flavored HVP Compound and classic HVP Compound?
A: The main difference lies in a
special technique of Millard Reaction during production. The
special flavored HVP Compound is produced under certain thermal
reactions.
Q: What are the key points in HVP Compound applications?
A: HVP Compound will perform better
when used in products of similar flavor. Moreover, we suggest
customers take the physical properties of HVP Compound (such as
hygroscopicity) into account to avoid production
difficulties.
Product Recommendations
1. HVP Compound HVP-ONS*6
Product Appearance: Hydrolyzed Vegetable Protein Compound
Powder.
Color Range: Yellow - Brown.
Product Feature: Neutral flavor, basic flavor, vegetarian,
favorable price.
Application: Widely used in meat products, cured meats, sauces,
sausages to enhance the flavor and umami taste.
2. HVP Compound HVP-RBS*4
Product Appearance: Hydrolyzed Vegetable Protein Compound
Powder.
Color Range: Brown.
Product Feature: Roasted meat flavor.
Applications: Widely used in meat products, cured meats, sauces,
sausages to enhance the flavor and umami taste.
3. HVP Compound HVP-RCS*6
Product Appearance: Hydrolyzed Vegetable Protein Compound
Powder..
Color Range: Yellow - Brown.
Product Feature: Roasted chicken flavor.
Applications: Widely used in chicken powder, chicken gravies,
sausages, seasoning rice, chicken soups and snacks to enhance the
flavor and umami taste
4. HVP Compound HVP-LCM*2.
Product Appearance: Hydrolyzed Vegetable Protein Compound
Powder.
Color Range: Brown.
Product Feature: Poultry flavor.
Applications: Widely used in chicken soups and seasonings,
chicken powder, poultry gravies and snacks to enhance the flavor
and umami taste.
