The hydrolyzed vegetable protein solution is the product of the hydrolysis of plant proteins under acid catalysis. Its constituent components are mainly amino acids, so it is also called an amino acid solution. Mainly used for the production of high-grade seasonings and nutrition-fortified food bases and meat flavor raw materials.
Features of Foodchem's hydrolyzed vegetable protein products
- It has the effect of increasing freshness, flavor, and giving a mellow taste to food. When mixed with odorants such as nucleotides, it has a synergistic effect. It has the functions of light salt and masking odor. When seasoning, it can be strengthened by adding a little Taste and taste, improve product quality.
- High amino acid content, rich in amino acids, peptide compounds, organic acids, and trace elements, nucleotides, inorganic salts, carbohydrates, etc. It can strengthen the nutritional content and deliciousness of the food, and has the function of covering off odor.
- Not afraid of high-temperature cooking, keep the original flavor after cooling, suitable for microwave food, frozen food, fried food, high temperature canned food, etc., suitable for the strict requirements of modern food processing. Stable quality and wide range of use.
4, in the seasoning, mainly in powder form, according to the needs of seasoning, food can be adjusted to a delicate state.
Application in food
Added in chicken essence, chicken powder, chicken juice, convenient seasonings, soups, meat products, puffed foods, can add amino acids, improve nutritional content, and can increase the freshness, improve the taste, cover the odor, and can reduce The use of MSG and I + G can improve product quality and reduce cost.
It is added in the production of meat flavors, participates in the Maillard reaction, and provides the amino acids required for the reaction so that the meat flavor bases reacted are purer and the taste is fuller, and it can also be used as a carrier.
| Classification | Adaptation | Reference Amount | Effect |
|---|---|---|---|
Meat products | Luncheon meat / ham sausage / ham sausage meat / aquatic products / meatballs / fish balls etc. | 1-3% | Outstanding meat flavor Reduce fat Increase product grade |
Soup base pack | Chicken Essence / Meat Flavor Soup / Sautéed / Sauerkraut / Hot Pot | 3-5% | Outstanding flavor, fragrant soup and soft teeth |
condiment | Premium soy sauce, pickled vegetables, various sauces | 5-8% | Perfuming, Freshening, Coloring |
Baked goods | Puffed food pastry biscuits instant noodle noodles | 3-5% | Increase appetite and flavor |
Home seasoning | Dishes (Fried Vegetables) Chinese Noodles Soup Soup Braised Meat | 2-3% | Vegetables and soups are thick and natural |
Frozen food | Stuffing (steamed dumplings) | 3-5% | Freshen and extend the flavor |
![Hydrolyzed Vegetable Protein [HVP] - SavorPlus™](https://www.foodchem.com/wp-content/uploads/2020/03/hvp-774x1024.jpg)
Function
- It has the characteristic aroma of rich plant protein, high amino acid content, sweet and delicious, strong taste, can highlight and enhance the main aroma, and suppress bad odor;
- The amino acid composition close to the human body and the content of chloropropanol below the limit standard are more conducive to health;
- Good adhesion, easy to add.
save
Store in a cool, dry, dark place, away from high temperature.
