protein powder(food protein,hydrolyzed soy protein) 1.light yellow powder 2.vegetable protein materials 3.high quality
Description
AIPU’s Hydrolyzed Vegetable Protein LBS07 is a yellow powder produced from vegetable protein materials using advanced hydrolyzed technology and spray drying method.
Ingredient Statement
Hydrolyzed Soy Protein with a maximum of 2% Soybean Oil.
Application
Taste and flavor enhancer comprised with various kinds of amino acids and polypeptides. Used in foods as base ingredient with salty and umami taste. Compatible with all kinds of seasonings and savory flavors and used to enhance food flavor and umami taste. Please refer to the related laws and regulations in the country.
Specifications
Items | Properties |
Appearance | Yellow powder |
Odor | Conforms to the standard |
Total Nitrogen (%) | 4.0~5.0 |
Protein (%) | 25~31 |
NaCl (%) | ≤50.0 |
Moisture(105°C, 2h) (%) | ≤5.0 |
Ash (%) | ≤56.0 |
pH(1% solution) | 5.5±0.3 |
Lead(as Pb) (mg/kg) | ≤5 |
3-Chloro-1,2-propanediol (mg/kg) | ≤1.0 |
Heavy Metals(as Pb) (mg/kg) | ≤10 |
Standard Plate Count (/g) | ≤10’000 |
Coliforms (/100g) | ≤30 |
E.coli (/g) | Negative |
Yeast & Mold (/g) | ≤100 |
Salmonella (/g) | Negative |
Shelf-life and Storage
One year. Stored in tightly closed bags in a cool and dry environment.
hydrolyzed vegetable protein LBS07
