Umami base, not a finished compound seasoning.
HVP powder helps build umami, base flavor and aftertaste. Customers can define the final flavor system according to market, formula and labeling requirements.
For soups, snacks, compound seasoning and savory systems.
Applications include compound seasoning powders, soups, instant foods, snack seasoning, meat seasoning and other savory systems. It is not a finished compound seasoning, but an umami base used to support formulations.
Public summary first. Full documents by cooperation stage.
Hydrolyzed vegetable protein powder is used to build umami, base flavor and lingering taste. It is suitable for soups, instant foods, snack seasoning, meat seasoning and compound seasoning systems.
Testing focus for source HVP liquid and finished HVP powder includes 3-MCPD, physicochemical indicators, GMO and allergen items. We coordinate specifications, external testing reports and batch documents according to customer document requirements.
3-MCPD is a critical process contaminant regulated globally for HVP powder. We treat it as a Critical Control Point (CCP) in raw material sourcing, process validation and outbound testing documents, and utilize third-party verification to guarantee compliance with global food safety thresholds.
Sources /Japan MAFF: international requirements for 3-MCPD · EU food safety: MCPD