Hydrolyzed Animal Protein (HAP)used as a flavour enhancer

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Processing Time:1 Days - 60 Days

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Port: Shanghai / Shenzhen / Qingdao / Ningbo / Other

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Hydrolyzed Animal Protein (HAP)used as a flavour enhancer

1.Properties: White powder. Odorless. Soluble in water.

2.Source: Source from fresh animal skin and bone

3.Protein content: Above 95%,Molecular weight:500-20000.

4.Product Description:

Hydrolyzed Animal Protein (HAP)used as a flavour enhancer contains 18 kinds of amino acids, seven of which are necessary for human body. Hydrolyzed Animal Protein (HAP)used as a flavour enhancer has high nutritive value, excellent performance. It is widely used in food, medicine, daily-use chemical and chemical.

Hydrolyzed Animal Protein (HAP)used as a flavour enhancer for food beverages and confectionary:

1) Dairy Product

2) Meat Product

3) High protein fortified beverage

4) Wine and Juice Clarification

5) Instant tea

5.applications:

The use of Hydrolyzed Animal Protein (HAP)used as a flavour enhancer in the nutraceutical industry is widespread. it is an excellent and economical source of multiple amino acids. Hydrolyzed Animal Protein (HAP)used as a flavour enhancer is the foundation of many nutritional and arthritis/joint care formulas. It is also widely used for nutritional bars and protein drinks.

6.Specification

ITEM	STANDARD	RESULTS
Appearance	White powder	Conforms
Odor	Conforms to the standard	Pass
Total Nitrogen (%)	3.7- 4.7	4.1
NaCl (%)	35- 45	38
Moisture(105°C, 2h, %)	≤ 5	1.5
Arsenic (As)	≤ 2 mg/kg	< 2 mg/kg
Lead (Pb)	≤ 3 mg/kg	< 3 mg/kg
Mercury (Hg)	≤ 1 mg/kg	< 1 mg/kg
Heavy metals	≤ 10 mg/kg	< 10 mg/kg
3-Chloro-1,2-propanediol	≤ 0.02 mg/kg	< 0.02 mg/kg
Total plate count (cfu/g)	≤ 5,000	Conforms
Yeast & mould	≤ 100	Conforms
E. coli/ 5g	Negative	Negative
Salmonella spp./ 10g	Negative	Negative