Product name:Enzymatic Hydrolyzed Vegetable Protein Powder

Product Code：EVP-AW

Main Parameters：

Total Nitrogen(g/100g)：≥12.8

Main Raw Materials：Wheat Protein

Main Characteristics：Enzymatic hydrolyzed vegetable protein powder, made by mild enzymatic hydrolyzed process, has a fresh natural plant aroma,rich in small peptides and more than 20 amino acids. It has the characteristics of enhancing freshness, increasing the sense of dense, enhancing harmony and covering up bad odors. In addition, it can enhance the sense of saltiness, thereby reducing the amount of salt, and reducing the salt without reducing the taste.

Enzymatic hydrolyzed vegetable protein powder, it can be widely used in all kinds of food, showing the following effects:

1.Compound Seasoning

Improve the umami of the product, make the overall flavor more mild,mellow and natural, and make the taste richer.

2.Soy Sauce

Prolong the aroma of soy sauce, enhance the sense of freshness, reduce the degree of saltiness, improve the sense of acerbity, make the overall flavor more layered.

3.Bean Paste

Highlight the natural fermented sauce flavor of bean paste, and enhances the sweetness and overall harmony of the sauce.

4.Vinegar

Relieve the rush of acetic acid, enhance the mellow taste of vinegar, and make the overall taste more harmony.

5.Cooking Wine

Enhance taste & flavor, relieve the pungent smell of alcohol.

6. Oyster Sauce

Highlight the bottom taste of the product; highlight the characteristic flavor of oyster sauce; significantly enhance the freshness and sweetness.

7. Frozen Food Fillings 

Increase the meatiness of the filling; cover up the meaty smell of the filling; significantly improve the freshness; the overall taste is more harmony and rich.

8. Solid Beverage 

Improve the nutritional value of products; Keep the product in a uniform and stable state; Set off the aroma of the product; The taste is more mellow.

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