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HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low)

HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low)

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HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low)

Appearance

Yellow to light brown colour, free flowing powder having characteristic Yeast odour and hygroscopic.

Solubility (2% Soln. at 25 ºC)

Soluble in Water, Clear.

Taste and Odour

Having characteristic Yeast odour. Salty and sour in taste.

pH (2% Soln. at 25 ºC)

5.0-6.0

Loss on drying (at 105 ºC)

NMT- 6.0%

Total Nitrogen ( DWB)

NLT- 3.2%

Total Protein (N*6.25)

NLT- 20.0%

Total Ash

42.0% , 52.0%

Chloride (as NaCl)

40.0% , 50.0%

Heavy Metals (Pb)

NMT- 10ppm

Arsenic (As)

NMT- 2ppm

USE :  used as flavour enhancer in wide variety of processed foods, Soups, meat stocks , sauces , precooked meals and meat products. It is often blended with other spices.

Packing : 25.0 Kg. HDPE Drum/Paper Bag.