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Aipu Food Industry Co., Ltd.


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Hydrolyzed Vegetable Protein LNS39-R1

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  • USD 1 / Kilogram
  • 100 Kilograms
  • 50,000 Metric Tons per Year
  • L/C, T/T
  • Shanghai, China (Mainland)
  • AIPU
  • LNS39-R1
  • 20DAYS
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Products details

  • CAS No.:68607-88-5
  • Type:Flavoring Agents
  • Certification:FDA,HACCP,ISO,KOSHER


1.a yellow to brown powder
2.with neutral flavor
3.produced from soy materials

Description   AIPU’s Hydrolyzed Vegetable Protein LNS39-R1 is a yellow to brown powder with neutral flavor produced from soy materials using advanced hydrolyzed technology and spray drying method. Application   Recommend to use in red meat products, cured meats, sauces and snacks to enhance the flavor and umami taste. Please refer to the related laws and regulations in the country. Ingredient Statement   Hydrolyzed Soy Protein, Soy Oil. Organoleptic Attributes    ProfileNeutral flavorColorYellow to brownTasteSalty with umami taste Physicochemical Analysis    Items PropertiesTypical ValueTotal Nitrogen                 (%) ≥4.04.8Amino Nitrogen               (%) ≥2.03.2 Salt                          (%) ≤5045 Moisture                     (%) ≤5.02.1Ash                          (%) ≤56≤56 *3-Chloro-1,2-propanediol  (mg/kg) ≤0.05≤0.05Lead (as Pb)              (mg/kg)  ≤1.0≤0.1 Arsenic (as As)            (mg/kg) ≤0.5≤0.5 Heavy Metals             (mg/kg) ≤10≤10*The Upper limit of 3-MCPD is 0.02mg/kg based on 40% dry matter content.Microbiological Specification   Items PropertiesTypical Value Standard Plate Count          (/g) ≤10’000150 Coliforms                (MPN/g) ≤3≤3E.coli                        (/g) NegativeNegativeYeast & Mold                  (/g) ≤5010Salmonella                 (/25g) NegativeNegativePathogen                     (/g) NegativeNegative Shelf Life & Storage   One year. Stored in tightly closed bags in a cool and dry environment. Hydrolyzed Vegetable Protein LNS39-R1
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