Soy Bean Isolate Protein 90% Powder Hydrolyzed Soy Protein Isolate For Meat Additives
Hydrolyzed vegetable protein is the product that plant protein hydrolyzes under the acid catalysis. Its composition is mainly amino acids, so it is also called amino acid. It is ma-inly used for producting senior condiments, fortified food makings and the raw material of meat flavor.
Product Details
Products Description
Hydrolyzed Vegetable Protein (HVP), also known as amino acid liquid, with the English name "Hydrolyzed vegetable protein" and CAS number 100209-45-8, is produced through acid-catalyzed hydrolysis of plant proteins. Its main components include amino acids and a small amount of low-molecular-weight peptides. It appears as a pale yellow liquid, paste, or powdered granules, with a total nitrogen content of 5%-14% and a pH value of 5.0-6.5 in a 2% aqueous solution. Its amino acid composition depends on the raw materials used. HVP enhances flavor and aroma, masks undesirable odors, and exhibits high-temperature resistance, making it suitable for processed foods such as microwaveable meals and frozen foods.
SPECIFICAITONS
|
Analysis |
Specification |
Result |
|
Physical Description |
|
|
|
Appearance |
Yellow or brown yellow powder |
Yellow powder |
|
Odor & Taste |
Characteristic |
Characteristic |
|
Proportion of protein hydrolysates with relative molecular mass distribution less than 1000 |
85% Min |
85.04% |
|
Loss on drying |
7.0% Max |
6.67% |
|
Sulphated |
10.0% Max |
9.1% |
|
Chemical Tests |
|
|
|
Crude protein (on dry basis) |
50% Min |
62.1% |
|
Heavy metals |
|
|
|
Lead (Pb) |
0.3mg/kg Max |
<0.1mg/kg Max |
|
Chromium (Cr) |
1.0mg/kg Max |
<0.5mg/kg Max |
|
Cadmium (Cd) |
0.2mg/kg Max |
<0.1mg/kg Max |
|
Microbiological |
|
|
|
Total plate Count |
30,000cfu/g Max |
600cfu/g |
|
Yeast & Mold |
25cfu/g Max |
<10cfu/g |
|
Urease |
Negative |
Negative |
|
E.coli |
0.9MPN/g Max |
Negative |
|
Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) |
Not detected |
Not detected |
|
Conclusion |
Complies with the standards. |
|
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Packing and Storage |
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Packing: Pack in paper-carton and two plastic-bags inside. |
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Shelf life: 2 year when properly stored. |
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Storage: Store in a well-closed place with constant low temperature and no direct sun light. |
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Application ;
1. Core Overview
Hydrolyzed soy protein is derived from breaking down soy protein into small molecular peptides and amino acids. It offers easy dissolution, high absorbability, and enhanced flavor, combining nutritional and functional properties for wide use in food, cosmetics, and industrial sectors.
2. Food Flavoring
It serves as a natural umami enhancer and is a key base for chicken essence, soy sauce, and instant noodle seasonings. It provides rich meaty flavors and a robust taste, improving overall flavor while partially replacing MSG.
3. Health & Sports Nutrition
Used in protein powders, bars, and sports drinks, its small peptides are readily absorbable. They supply rapid nitrogen for muscle repair and growth, making it ideal for sports nutrition and weight management.
4. Meat & Analog Products
Functions as a water and fat retention agent and emulsifier in ham, sausages, and plant-based meats. It improves texture, tenderness, and helps mimic the fibrous structure of real meat.
5. Cosmetics & Skincare
Small peptides facilitate skin absorption and boost collagen production. It focuses on moisturizing and anti-aging, reducing wrinkles and enhancing elasticity in serums and creams.
6. Pharma & Industrial Fermentation
Acts as a high-efficiency nitrogen source in microbial fermentation for antibiotics, enzymes, and cell culture. It significantly promotes microbial growth and target product synthesis.
Packing
Sample Order
Solid: 2 kg per Tin Foil Bag or Carton
Liquid: 5 kg per Plastic Drum
Big Order
Solid: 25 kg per Plastic Bag or Carton
Liquid: 25 kg per plastic Drum or Steel Drum
200 L per HDPE Blue Drum or Steel Drum
1 mt per IBC Drum
20 mt per ISO Tank
Sample Order
DHL, UPS, Fedex, EMS, TNT. (door to door)
Big Order
By air or by sea
If you have your own forwarder, pls tell us the detailed information.
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