HVP Type-II
Light yellow to brownish yellow coloured fine powder
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Acid |
| Total Nitrogen | : | ≥3.00% |
| Amino Nitrogen | : | NA |
| LOD | : | ≤5% |
| Solubility | : | Soluble in water |
| pH | : | 6.0-7.0 |
| Clarity | : | form clear solution |
| Recommended Use | : | flavour ehancer in food |
