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Language 中文 Español 展开导览列 About About Us Industry Innovation Center Products Caramel Color Soy Sauce Powder Hydrolyzed Vegetable Protein Compound Powder/Liquid Disodium Succinate Ethyl Maltol Applications Bakery Beverage Seasonings Instant Food Snack Food Meat Products Branding All Activity Info Top Concerns Contact Customer Service Join Us 中文 Español Hydrolyzed Vegetable Protein Compound Powder/Liquid 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. Applications Flavors Recommended products Applications Neutral flavor ONS24, ONS26 Meat products, savory snacks, seasoning mixes, soup base, marinade, etc.  Meat flavor LBS07, RBS04 Meat products, savory snacks, seasoning mixes, soup base, marinade, etc. Poultry flavor LCM12, RCS06 Meat products, savory snacks, seasoning mixes, soup base, marinade, etc.   Notes: All recommended applications are for reference only. Please refer to local regulations before use. Pre-experiments are highly suggested before production.       FAQs Q: Is there any Genetically Modified Organism (GMO) risk in AIPU FOOD’s HVP Compound? A: AIPU 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 FOOD’s HVP Compound? A: AIPU FOOD takes strict management and control over raw materials from the start of production. We promise that there’s no animal-source ingredient in our HVP Compound products. Q: How to reduce the 3-MCPD content in HVP Compound? A: AIPU FOOD reduces the 3-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 3-chloropropanol. Our 3-MCPD removal ability has reached the international advanced level. Q: What are the meanings of HVP Compound’s physical and chemical specifications? What factors can influence these specifications? A: HVP Compound’s 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 * 6.25). 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 HVP Compound HVP-ONS26 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. HVP Compound HVP-RBS04 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. HVP Compound HVP-RCS06 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. HVP Compound HVP-LCM12 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. Customer Service Join us Sample Request Copyright ©2017 Aipu Food Industry. All Rights Reserved. 万达体育 | 完美世界竞技平台官方网站 | 金沙彩票官网 | 亚洲城体育 | 完美世界竞技平台官方 | 新澳网官方网站（中国）股份有限公司官网 | AG九游国际（中国）集团有限公司 | LOL比赛押注APP官网（中国）官方网站 | 江南全站App（中国）官方网站 |