100209-45-8 |Hydrolyzed Vegetable Protein (HVP)
Deskripsi Produk
Protein sayur-sayuran terhidrolisis (HVP) diprodhuksi saka Protein kedelai alami kanthi dicerna kanthi ati-ati ing kahanan sing dikontrol kanggo ngasilake ekstrak asam amino lan poli peptida sing alami. minangka rasa gurih utawa bumbu kanggo pirang-pirang taun.
Komposisi: protein nabati terhidrolisis, kandungan protein 90%
Spesifikasi
| ITEM | STANDAR |
| Penampilan | Kuning Kanggo Coklat |
| Profile | Rasa Netral |
| Rasa | Asin Kanthi Rasa Umami |
| Total Nitrogen (%) | >=4.0 |
| Nitrogen Amino (%) | >=2.5 |
| uyah (%) | =<42 |
| Kelembapan (%) | =<7.0 |
| Awu (%) | =<50 |
| 3-Kloro-1,2-Propanediol (Mg/Kg) | =<1.0 |
| Timbal (Pb) (mg/kg) | =<1.0 |
| Arsenik (As) (mg/kg) | =<0.5 |
| Total Logam Berat (mg/kg) | =<10 |
| Jumlah Plat STANDAR (cfu/g) | =<10.000 |
| Coliforms (Mpn/G) | =<3 |
| E.Coli / 10 g | Negatif |
| Ragi & Mold (cfu/g) | =<50 |
| Salmonella / 25 g | Negatif |
| Patogen / 10 g | Negatif |
