Hydrolyzed Vegitable Protein SU
Light yellow to brownish yellow coloured fine powder
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Acid |
| Total Nitrogen | : | ≥4.5-5.45% |
| Amino Nitrogen | : | ≥3.0% |
| LOD | : | ≤5.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.0-6.0 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Food ingredient |
