Konjac Glucomannan Powder
Ph6-8 HVP Hydrolyzed Vegetable Protein Soy Protein Food Additive For Sauce
HVP Hydrolyzed Vegetable Protein Odour Savoury smell PH(2% solution) 6~8 Total Nitrogen ≥5.0 Amino Nitrogen ≥4.0 Hydrolyzed Protein ≥40.0 NaCl ≤45.0 Moisture ≤5.0 Ash ≤49.0 Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable proteins catalyzed by acid. Its composition is mainly amino acids, so it is also called amino acid solution.It is mainly used in the production of high-grade condiments and nutritionally fortified food base and meat flavor raw
Flavor Enhancers Hydrolyzed Vegetable Protein / HVP Powder
Flavor Enhancers Hydrolyzed Vegetable Protein/ HVP Powder 1. Appearance: Yellow to Brown powder 2. Package: 20 KG/CTN ,12Mt/20'FCL 3. Total Nitrogen:4.8%-5.5% 4. Moisture:Max 5% Product Data: ITEMS SPECIFICAIONT Total Nitrogen 4.8%-5.5% Moisture max5.0% Salt as NaCl 40.0-45.0% PH(2% solution) 5.2-5.8 Sensory Test Conformity Standard Plate Count max 10 Yeast&Mold max 10 E.Coli Negative Application: Hydrolyzed vegetable protein is the product of vegetable protein after
Ph6-8 HVP Hydrolyzed Vegetable Protein Soy Protein Food Additive For Sauce
HVP Hydrolyzed Vegetable Protein Powder Food Additived For Sauce Odour Savoury smell PH(2% solution) 6~8 Total Nitrogen ≥5.0 Amino Nitrogen ≥4.0 Hydrolyzed Protein ≥40.0 NaCl ≤45.0 Moisture ≤5.0 Ash ≤49.0 Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable proteins catalyzed by acid. Its composition is mainly amino acids, so it is also called amino acid solution.It is mainly used in the production of high-grade condiments and nutritionally fortified food
HVP Hydrolyzed Vegetable Protein Soy Protein Food Additive For Sauce Food Additives
HVP Hydrolyzed Vegetable Protein Soy Protein Food Additive For Sauce Food Additives HVP Hydrolyzed Vegetable Protein Odour Savoury smell PH(2% solution) 6~8 Total Nitrogen ≥5.0 Amino Nitrogen ≥4.0 Hydrolyzed Protein ≥40.0 NaCl ≤45.0 Moisture ≤5.0 Ash ≤49.0 Hydrolyzed vegetable protein (HVP) is the product of hydrolyzed vegetable proteins catalyzed by acid. Its composition is mainly amino acids, so it is also called amino acid solution.It is mainly used in the production of
High Fiber Konnyaku Jelly Powder 25kg with 4000mPa.s Viscosity - BRC HACCP Kosher IFS Certified
Premium konjac glucomannan powder with 4000mPa.s viscosity and ≤12% moisture content. Certified BRC, HACCP, Kosher, and IFS for food safety. Used as gelatinizer, stabilizer, and thickener in food and chemical industries. Available in 25kg bags with custom packaging options.
High Pure Konjac Glucomannan Root Extract Powder 4000 mPa.s Viscosity for Food and Industrial Applications
Natural konjac glucomannan powder with 4000 mPa.s viscosity and ≤12% moisture content. Ideal for food stabilization, gelling, and industrial applications. Features high molecular weight (200,000-2,000,000), excellent water solubility, and compatibility with various edible gums. Available in 20kg bags with custom packaging options.
Hydrolyzed Vegetable Protein HVP Soy Protein Powder - 40% Protein Content, 18 Month Shelf Life, Food Grade Additive
Food-grade hydrolyzed vegetable protein powder derived from soy, featuring ≥40% protein content and ≥4% amino nitrogen. This yellow powder offers complete solubility in 1-2% water solutions with pH range of 6-8. Available in 20kg packaging with 18-month shelf life. Manufactured by Sichuan Shihong Technology with over 10 years of expertise in amino acid production.
Hydrolyzed Vegetable Protein HVP Powder Food Flavor Enhancer with ≥40% Protein and 18 Month Shelf Life
Premium hydrolyzed vegetable protein powder with ≥40% protein content, ideal for flavor enhancement in soups, sauces, and meat products. Reduces MSG usage while providing amino acid nutritional benefits. Available in 20kg packaging with customizable options and 18-month shelf life. Manufactured by Sichuan Shihong Technology with over 10 years of export experience.
Pure Konjac Glucomannan Powder Bulk Organic Konjac Flour - Food Grade with 0.1-1.0% Usage Ratios
Premium organic konjac flour extracted from konjac root, featuring high viscosity and excellent solubility. Food-grade quality suitable as gelatinizer, stabilizer, and water-keeping agent for dairy, baked goods, and confectionery applications. Available in bulk packaging with precise usage ratios from 0.1% to 1.0%.
White Konjac Glucomannan Powder KGM Food Supplement - 80-95% Purity, 20kg Bag, ISO Certified
Premium white konjac glucomannan powder with 80-95% purity, expanding 80-100 times in water. Certified with ISO22000, ISO9001, and HACCP. Available in multiple grades including konjac gum, purified powder, fine powder, and micro powder for various food supplement applications. Free samples provided.
Light Yellow Konjac Glucomannan Powder Food Additive | 4000 mPa.s Viscosity | 25 kg Bag
Premium konjac glucomannan powder with 4000 mPa.s viscosity and ≤12% moisture content. This food-grade additive offers exceptional thickening, water retention, and stability properties. Available in multiple varieties including konjac gum, purified powder, and micro powder for diverse applications in food, healthcare, and industrial sectors.
HVP Hydrolyzed Vegetable Protein Powder Soy Protein 40% Hydrolyzed Protein Content for Food Applications
Premium hydrolyzed vegetable protein powder with ≥40% hydrolyzed protein content and ≥5.0% total nitrogen. Enhances flavor, provides nutritional fortification, and reduces MSG usage in soups, sauces, meat products, and baked goods. Certified with 18-month shelf life and manufactured by Sichuan Shihong Technology with advanced laboratory testing capabilities.
HACCP Konjac Glucomannan Powder 25kg with 4000 mPa.s Viscosity for Food Additive Applications
High-quality konjac glucomannan powder with 4000 mPa.s viscosity and 94% granularity. This natural food additive is ideal for dairy products, baked goods, coffee, and confectionery applications. Available in 25kg packaging with HACCP certification, offering excellent thickening and stabilizing properties for various food formulations.