HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low)

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MOQ : 50 Kilograms

HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low) Specification

Physical Form
Powder

Usage
used as flavour enhancer in wide variety of processed foods, Soups, meat stocks , sauces , precooked meals and meat products. It is often blended with other spices.

Solubility
Soluble in Water, Clear.

Appearance
Yellow to light brown colour, free flowing powder having characteristic Yeast odour and hygroscopic.

HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low) Trade Information

Minimum Order Quantity
50 Kilograms

Supply Ability
1 Kilograms Per Week

Delivery Time
1 Week

Packaging Details
25.0 Kg. HDPE Drum/Paper Bag.

About HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low)

HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low)

Appearance	Yellow to light brown colour, free flowing powder having characteristic Yeast odour and hygroscopic.
Solubility (2% Soln. at 25 ºC)	Soluble in Water, Clear.
Taste and Odour	Having characteristic Yeast odour. Salty and sour in taste.
pH (2% Soln. at 25 ºC)	5.0-6.0
Loss on drying (at 105 ºC)	NMT- 6.0%
Total Nitrogen ( DWB)	NLT- 3.2%
Total Protein (N*6.25)	NLT- 20.0%
Total Ash	42.0% , 52.0%
Chloride (as NaCl)	40.0% , 50.0%
Heavy Metals (Pb)	NMT- 10ppm
Arsenic (As)	NMT- 2ppm

USE : used as flavour enhancer in wide variety of processed foods, Soups, meat stocks , sauces , precooked meals and meat products. It is often blended with other spices.

Packing : 25.0 Kg. HDPE Drum/Paper Bag.

FAQs of HYDROLYSED VEGETABLE PROTEIN (Yeast) (High/Low):

Q: Is the HYDROLYSED VEGETABLE PROTEIN (Yeast) available in both high and low versions?

A: Yes, the HYDROLYSED VEGETABLE PROTEIN (Yeast) is available in both high and low versions.

Q: What is the physical form of the HYDROLYSED VEGETABLE PROTEIN (Yeast)?

A: The physical form of the HYDROLYSED VEGETABLE PROTEIN (Yeast) is a powder.

Q: How is the solubility of the HYDROLYSED VEGETABLE PROTEIN (Yeast)?

A: The HYDROLYSED VEGETABLE PROTEIN (Yeast) is soluble in water, and it appears clear when dissolved.

Q: What are the common uses of HYDROLYSED VEGETABLE PROTEIN (Yeast) in food products?

A: HYDROLYSED VEGETABLE PROTEIN (Yeast) is commonly used as a flavour enhancer in a wide variety of processed foods, soups, meat stocks, sauces, precooked meals, and meat products. It is often blended with other spices.

Q: How does HYDROLYSED VEGETABLE PROTEIN (Yeast) appear in terms of color and texture?

A: HYDROLYSED VEGETABLE PROTEIN (Yeast) appears as a yellow to light brown colored, free-flowing powder with a characteristic Yeast odour. It is hygroscopic in nature.

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