Hydrolyzed Vegetable Protein (HVP) is produced through acid-catalyzed hydrolysis of vegetable proteins, primarily composed of amino acids. This amino acid solution serves as a key ingredient for premium condiments, nutritionally fortified foods, and meat flavor formulations.

• Chicken bouillon and various soup formulations
• Sauce flavorings and seasoning packets for instant noodles
• Meat products, bread, baked goods, and household spices
• Frozen foods and amino acid nutritional supplementation
• Enhances flavor profile while reducing MSG and I+G usage

• Chicken bouillon: 2-15%
• Flavoring and seasoning packets: 1-10%
• Soups and soy sauce: 1-20%
• Meat products, baked goods, and frozen foods: 0.5-5%

Available in 20kg Kraft paper bags or barrels with customizable packaging options. Shelf life: 18 months when stored in cool conditions away from direct sunlight and elevated from ground contact.

Sichuan Shihong Technology Co., Ltd is a high-tech enterprise specializing in research, production, sales, and international trade of amino acid-based products. With over 10 years of export experience and dedicated quality control laboratories, we ensure consistent product excellence.