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The Hydrolyzed Vegetable Protein (HVP) is produced from plant protein materials via acid hydrolysis process. These basic products serve as seasoning bases and taste enhancers in the development of soups, sauces, flavors or any other kinds of culinary application.


ItemOriginCaramel colorOil CoatedKosherHalal3—MCPD
HVP-AGWheat

VV≤ 1.00 ppm
HVP-AKCornV
VV≤ 0.05 ppm
HVP-BSoyV
VV≤ 1.00 ppm
HVP-CGSoy&corn

VV≤ 0.05 ppm
HVP-COSoyV
VV≤ 0.30 ppm
HVP-EACorn
VVV≤ 1.00 ppm
HVP-EQSoyVVVV≤ 1.00 ppm
HVP-HSoy&CornV
VV≤ 1.00 ppm
HVP-HISoy
V
V≤ 0.05 ppm
HVP-IBWheat

*V≤ 1.00 ppm
HVP-KRCorn
VVV≤ 1.00 ppm
HVP-KSCorn

*V≤ 0.05 ppm
HVP-KWCorn

*V≤ 1.00 ppm
HVP-KYSoy

*V≤ 1.00 ppm
HPP-AASoy&CornV
VV≤ 1.00 ppm
HPP-AESoyV
VV≤ 1.00 ppm
HPP-CSoy&CornV
VV≤ 1.00 ppm


Remark:1.*New Item, to be applied later.

               2.1ppm = 1mg/kg

Packing: 25kg/Drum, 20kg/Carton, 20kg/Bag Palletize package is available.

The above data is just general information, for the detail and specification, please contact us by email export@waycheinfood.com