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Confectionery & Bakery Products
2 Products availableLeading Manufacturer, Supplier & Retailer of Ferrous Ascorbate & Calcium Ascorbate, Hydrolyzed Vegetable Protein, Hydrolyzed Vegetable Protein (HVP) and Health Food Supplements.
ferrous ascorbate & calcium ascorbate is a synthetic molecule of ascorbic acid and iron that enhances absorption of iron. It finds extensive usage in range of nutraceutical and health care preparations such as liquid, capsule & tablet etc. Ferrous ascorbate & calcium ascorbate acts as a reducing agent that prevents oxidation. We make available white to yellow colored ferrous ascorbate & calcium ascorbate powder.
Applications:
Additional Information:
Packaging Details : 25 Kg In Multiwall BOP Bag / HDPE Drum
Specifications
| Product | Hydrolysed Vegetable Protein ,Hvp (acid Hydrolysate of Soya) |
| Applications. | It is Used in Sauce Masala, Soups & other Food Recipies as a Flavour Enhancer and other Food Preprations as a Vehicle for Seasonings. |
| Description | Fine, Free Flowing, Slightly Hygroscopic, Spray Dried Powder Derived from High Quality Non Gmo Soya. |
| Colour | Yellow to Light Brown Coloured Powder |
| Odour | Ttypical Beany Sweetish, |
| Solubility | 2% Solution in Water is Clear. |
| pH Of 2 % Solution | 3.50 TO 6.50 At 270C. |
| Loss On Drying | NMT 10.00 % w/w AS Estimated By AOAC Method. |
| Chemical Parameters (On Dry WT. Basis) | |
| Total Nitrogen(N) | 4.00-6.00 % w/w As Estimated By KLELDAAHL’S Method. |
| Residue On Ignition | NMT 50.00 % w/w |
| Chloride Content (NaCl) | 40.00-50.00 % w/w |
| Microbiological Parameters | |
| Total Plate Count | NMT 10,000 CFU Per Gram. |
| Yeast & Moulds | Absent |
| E. coli. | Absent. |
| Salmonella | Absent. |
| We Also Offer Tailor – Made Product As Per Customer’s Requirement. | |
Hydrolyzed Vegetable Protein (HVP ) is used in all kinds of soups, extruded snacks, noodles, wafers, spice mixes and meat to enhance the flavor. These proteins are widely added in food items to sustain the amount of protein in the body. We develop the Hydrolyzed Vegetable Protein in our well-equipped infrastructure facility keeping in mind the industry laid parameters and the well-being of our customers.
We Offer :
Features :
HVP Soya : It is used as a flavor enhancer in many processed foods. HVP acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are broken down into their constituent amino acids, the result contains maximum percent of glutamate and that is the reason hydrolyzed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.
HVP Ground Nut : HVP Ground Nut is hydrolyzed plant protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted ground nut. It is yellow to light brown colored water soluble hygroscopic spray dried powder. This is used as natural substitute for MSG.
HVP Wheat Gluten : HVP wheat base is hydrolyzed plant protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality wheat protein-.gluten. It is yellow to light brown colored water soluble hygroscopic spray dried powder.
Applications :
Additional Information:
Payment Terms : T/T
Packaging Details : 25 kg In Multiwall BOPP Bag / HDPE Can
Delivery Time : Prompt
We are the main supplier of this product.
Jayant Pingle (Chaitanya Agro Biotech Pvt. Ltd.)
Behind S.T. Stand, Hanuman Nagar, Malkapur Dist. Buldana Maharashtra - 443101
https://www.chaitanyaagrobiotech.co.in
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