100209-45-8 |Hydrolyzed Vegetabili interdum (HVP)
Products Description
Hydrolyzata vegetabilia interdum (HVP) ex soy naturalibus producuntur Proteins diligenti digestione sub conditionibus moderatis ut cedant extractum amino acidorum naturaliter occurrentium et peptides poly.Hydrolyzed interdum vegetabile (HVP) adhibita ut ingredientia in amplis cibis, imprimis. ut sapidum saporem vel condimenta per multos annos.
Compositio: Hydrolyzed vegetabilis interdum, interdum contentus 90%
Specification
| ITEM | VEXILLUM |
| Aspectus | Yellow Ad Brown |
| Profile | Neutrale Sapor |
| Sapor | Salsa Cum Umami Gustus |
| Totalis Nitrogenium (%) | >=4.0 |
| Amino Nitrogen (%) | >=2.5 |
| Sal | =<42 |
| Humorem (%) | =<7.0 |
| Cinis (%) | =<50 |
| 3-Chloro-1,2-Propanediolum (Mg/Kg) | =<1.0 |
| Duc (Pb) (mg/kg) | =<1.0 |
| Arsenicum (sicut) (mg/kg) | =<0.5 |
| Totalis Metallis (mg/kg) | =<10 |
| VEXILLUM comitis (cfu/g) | =<10,000 |
| Coliformes (Mpn/G) | =<3 |
| E.Coli/10g | Negative |
| Fermentum & Mold (cfu/g) | =<50 |
| Salmonella /25g | Negative |
| Pathogen / 10g | Negative |
