Hydrolyzed Vegetable Protein CAS 100209-45-8
Descriptive: Hydrolyzed Vegetable Protein is a plant protein broken down by hydrolysis technology into smaller molecules, mainly amino acids, but also containing peptides, organic acids, trace elements and so on..
-
CAS No.: 100209-45-8
-
Samples: Free samples under 100g
Specifications:
| Item | Specification |
| Purity | ≥99% |
| Name | Hydrolyzed Vegetable Protein Liquid/Powder |
| CAS | 100209-45-8 |
| EINECS | 309-353-8 |
| Packing | 30kg/drum, 1250kg/drum, 25kg/bag |
| Density | 1.210-1.284 |
| Appearance | Yellowish-white or yellowish-brown powder |
Application:
1). Widely used in instant noodle seasoning packets, soup bases, condiments, meat products, chicken powder, beef powder, and other seasonings to enhance flavor and prolong umami duration.
2). Suitable for high-temperature processed foods such as microwaveable foods, frozen or refrigerated foods, fried foods, and canned goods, maintaining original flavor profiles.
3). Used as a dairy additive in infant formula to replace milk protein, improving absorption rates.
4). Contains 18 amino acids (including 7 essential amino acids), improving nutritional value, suppressing undesirable odors, and enhancing primary aromas.
5). Synergizes with nucleotides and other umami enhancers to reduce usage amounts while intensifying taste.
6). Utilized in pet canned food, livestock feed, and aquafeed to provide easily digestible protein sources.
7). Serves as a raw material in pharmaceutical or nutritional supplement production.
Storage:
1). Conditions: Store at room temperature, in a dry, dark environment; avoid high temperatures and humidity.
2). Shelf Life: Typically 2 years, subject to adjustments based on production specifications and packaging.
