Food Flavours/Supplements

Hydrolysed Vegetable Protein (Soya)

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste.

Hydrolysed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks and other dishes as well as for the production of ready-to-cook soups and bouillons.

Hydrolysed Vegetable Protein
Appearance  Brown Colour Powder
Salt Content (as NaCl) 40.0 to 46.0% w/w
Total Nitrogen 4.5% To 5.5% w/w
Protein Content  28.0% To 34.0% w/w
pH (5%w/w solution)  5.2 to 5.6
Hydrolysed Vegetable Protein
LOD (at 105oC for 3hours)  NMT 5.0%
Total Plate Count  NMT 10000 CFU /gm
Coliform  Absent/ 25gm
Salmonella  Absent/ 25gm
3 MCPD  NMT 1 ppm

Protein Hydrolysate Powder (Rice)

Our organization manufactures a wide range of Protein Hydrolysate Powder (Rice) at best affordable price to our valuable clients.

Protein Hydrolysate Powder (Rice)
Description Brown Coloured Powder
Salt Content (as NaCl) 44.0 to 48.0% w/w
Total Nitrogen 4.5% To 5.5% w/w
Protein Content 30.0% To 35.0% w/w
pH (5%w/w solution) 5.2 to 5.6
Protein Hydrolysate Powder (Rice)
LOD (at 105oC for 3hours) NMT 5.0%
Total Plate Count NMT 3000/gm
Coliform Absent/ 25gm
Salmonella Absent/ 25gm
MCPD NMT 1 ppm

Soya Bean Sauce Powder

  • Rich in nutrients as amino acids and proteins.
  • Imparting rich taste and natural deliciousness.
  • Lasting flavor, delicious and pure mouth feel.
  • Homogeneous and fine powder with good flowability.
  • Good anti-hygroscopicity.

Widely used as flavor and seasoning in convenience noodle seasoning mix, soup mix, expanded snack, delicious biscuit, meat (canned) products.

Appearance Brown Colour Powder
Salt (as NaCl) 35.0 to 40.0% w/w
Total Nitrogen 1.84% To 2.32% w/w
Protein Content 11.5% To 14.05% w/w
pH (5%w/w solution) 4.50 to 4.80
LOD (at 105oC for 3hours) NMT 5.0%
Total Plate Count NMT 3000 CFU /gm
E.Coil Absent/ 30gm
Salmonella Absent/ 25gm

Sodium Caseinate

Sodium Caseinate is used as source of protein & sodium in health foods, baby foods, bacteriological media, milk whitener, nutraceutical preparations, meat & food industries as an extender in meat products. Sodium Caseinate is a spray dried, free flowing, slightly hygroscopic white to off white colored powder obtained from high-grade purified casein. Sodium Caseinate is also used as a additive in weaving products as a binder.

Test Specification
Description Spray dried off white to pale Yellow free flowing powder
Bulk Density ( Tapped) 0.15 to 0.25 gm/cc
Protein Not less than 78%
Solubility in water Not less than 90%
Loss on drying (at 1050 C) Not more than 7.0%
Residue on ignition Not more than 6.0%

Microbial limits
Total microbial count NMT 50,000 CFU/gm
Mold NMT 1,000 CFU/gm
E.coli Absent /10gm
Salmonella Absent /10gm
Ps.aeruginosa Absent /10gm
St.aureus Absent /10gm

Soya Protein Isolate 90%

Vegetable Fat Powder