水解植物蛋白 (CAS No.100209-45-8)
- 物化性质
- 淡黄色至黄褐色液体、糊状体、粉状体或颗粒。糊状体含水分17%-21%，粉状及颗粒状含水分3%-7%。总氮量5%-14%（相当于粗蛋白25%-87%）。2%水溶液的pH值为5.0-6.5。所含氨基酸组成视所用原料而定。
- 技术参数
- 外观为淡黄色至黄褐色液体、糊状体、粉状体或颗粒。 糊状体含水量为17%-21%。 粉状及颗粒状含水量为3%-7%。 总氮量为5%-14%，相当于粗蛋白25%-87%。 2%水溶液pH值为5.0-6.5。
English description（英文原文，共 1349 字符）
Product Name:Hydrolyzed Vegetable Protein
English Name:Hydrolyzed Vegetable Protein
CAS No.:100209-45-8
Aliases:HVP, Vegetable Protein Hydrolysate
Physical Properties:Light yellow to yellowish-brown liquid, paste, powder or granules. Paste form contains 17%-21% moisture; powder and granular forms contain 3%-7% moisture. Total nitrogen content is 5%-14% (equivalent to crude protein 25%-87%). The pH value of a 2% aqueous solution is 5.0-6.5. The amino acid composition varies depending on the raw materials used.
Uses:Widely used in instant noodle seasoning packets, soup bases, seasonings, meat products, chicken powder, puffed foods, aquatic processed products and other processed foods. It supplements amino acids, enhances nutritional value, increases umami, improves mouthfeel and masks off-flavors, while reducing the usage of monosodium glutamate and I+G. In meat flavor production, it participates in the Maillard reaction, supplying amino acids needed for the reaction to produce a purer meaty base and fuller taste.
Technical Specifications:
Appearance: light yellow to yellowish-brown liquid, paste, powder or granules.
Moisture content of paste form: 17%-21%.
Moisture content of powder and granular forms: 3%-7%.
Total nitrogen content: 5%-14%, equivalent to crude protein 25%-87%.
pH value of 2% aqueous solution: 5.0-6.5.
English Name:Hydrolyzed Vegetable Protein
CAS No.:100209-45-8
Aliases:HVP, Vegetable Protein Hydrolysate
Physical Properties:Light yellow to yellowish-brown liquid, paste, powder or granules. Paste form contains 17%-21% moisture; powder and granular forms contain 3%-7% moisture. Total nitrogen content is 5%-14% (equivalent to crude protein 25%-87%). The pH value of a 2% aqueous solution is 5.0-6.5. The amino acid composition varies depending on the raw materials used.
Uses:Widely used in instant noodle seasoning packets, soup bases, seasonings, meat products, chicken powder, puffed foods, aquatic processed products and other processed foods. It supplements amino acids, enhances nutritional value, increases umami, improves mouthfeel and masks off-flavors, while reducing the usage of monosodium glutamate and I+G. In meat flavor production, it participates in the Maillard reaction, supplying amino acids needed for the reaction to produce a purer meaty base and fuller taste.
Technical Specifications:
Appearance: light yellow to yellowish-brown liquid, paste, powder or granules.
Moisture content of paste form: 17%-21%.
Moisture content of powder and granular forms: 3%-7%.
Total nitrogen content: 5%-14%, equivalent to crude protein 25%-87%.
pH value of 2% aqueous solution: 5.0-6.5.
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常见问题
- 水解植物蛋白的 CAS 号是多少？
- 水解植物蛋白的 CAS 号是 100209-45-8。
- 水解植物蛋白的英文名称是什么？
- 水解植物蛋白的英文名称为 Hydrolyzed Vegetable Protein。
- 水解植物蛋白还有哪些别名？
- 水解植物蛋白又称 HVP、植物水解蛋白。
- 水解植物蛋白有哪些供应商和生产厂家？
- 掌上化工当前收录 1 条水解植物蛋白供应报价，来自 1 家供应商，可按地区、纯度、级别筛选对比。
- 水解植物蛋白的供应商主要分布在哪些地区？
- 水解植物蛋白的供应商主要分布在 上海市（1 条） 等地。
- 水解植物蛋白有哪些级别可选？
- 平台上水解植物蛋白的供应级别包括 工业级。
- 水解植物蛋白的报价单位是什么？
- 水解植物蛋白的报价单位主要有 千克。
- 哪里可以查到水解植物蛋白的价格？
- 掌上化工水解植物蛋白产品页汇总了各供应商的最新报价与规格，地址：/chemicals/100209-45-8/。部分供应商价格为电议，可通过页面上的询价功能直接获取。
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