Hydrolyzed vegetable protein compound powder/liquid (HVP Compound)

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.
 

Flavors	Recommended products	Applications
Neutral flavor	ONS*4, ONS*6	Meat products, savory snacks, seasoning mixes, soup base, marinade, etc.
Meat flavor	LBS*7, RBS*4	Meat products, savory snacks, seasoning mixes, soup base, marinade, etc.
Poultry flavor	LCM*2, RCS*6	Meat products, savory snacks, seasoning mixes, soup base, marinade, etc.

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.