Hydrolyzed vegetable protein
- Product Name
- Hydrolyzed vegetable protein
- CAS No.
- 100209-45-8
- Chemical Name
- Hydrolyzed vegetable protein
- Synonyms
- Vegetable protein hydrolyzate;Peptone from vegetables;Peptone from potatoes No. 2;Peptone from vegetable ;HYDROLYZED VEGETABLE PROTEIN;Protein hydrolyzates, vegetable;protein hydrolyzates from vegetable;TIANFU-CHEM Protein hydrolyzates, vegetable;Neopeptone (vegetable), Peptone from vegetables;Meat peptone replacement, Peptone from vegetables
- CBNumber
- CB5882030
- Formula Weight
- 0
- MOL File
- Mol file
Hydrolyzed vegetable protein Property
- Density
- 0.184[at 20℃]
- solubility
- H2O: soluble2%, clear (light yellow and light brown-yellow and light brown)
- PH
- 6.6±0.5 (25℃, 2% in H2O)
- Water Solubility
- 786g/L at 30℃
- LogP
- -1.775 at 25℃
Safety
- WGK Germany
- 3
N-Bromosuccinimide Price
- Product number
- 92976
- Product name
- Peptone special (vegetable)
- Purity
- suitableformicrobiology
- Packaging
- 500g
- Price
- $111
- Updated
- 2024/03/01
- Product number
- 83059
- Product name
- Peptone from potatoes
- Purity
- suitableformicrobiology
- Packaging
- 500g
- Price
- $76.4
- Updated
- 2024/03/01
- Product number
- 61854
- Product name
- Peptone (vegetable), No. 2
- Purity
- suitableformicrobiology
- Packaging
- 500g
- Price
- $119
- Updated
- 2024/03/01
- Product number
- 51841
- Product name
- Peptone (vegetable) acid hydrolysate
- Purity
- suitableformicrobiology
- Packaging
- 500g
- Price
- $171
- Updated
- 2024/03/01
- Product number
- 29185
- Product name
- Proteose Peptone (vegetable)
- Purity
- formicrobiology
- Packaging
- 500g
- Price
- $122
- Updated
- 2024/03/01
Hydrolyzed vegetable protein Chemical Properties,Usage,Production
Uses
Manufactured by a controlled enzymatic hydrolysis of potato proteins. Source of organic nitrogen and growth factors recommended in media for industrial fermentation.
Uses
Source of organic nitrogen and growth factors recommended in media for industrial fermentation. This potato peptone is manufactured by a controlled enzymatic hydrolysis of potato proteins. It has an increased solubility compared to the potato peptone 83059.
Uses
Hydrolyzed Vegetable Protein(HVP) The common name of vegetable protein hydrolyzates. The ingredient is specific to the protein source such as hydrolyzed soy protein. They are flavor enhancers obtained from vegetable proteins such as yeast extract, soy protein, wheat gluten, corn gluten, defatted soy flour, and defatted cottonseed. The proteins are hydrolyzed into their component amino acids after which the reaction mixture is neutralized with sodium carbonate and refined. The refined liquid HVP consists of amino acids, monosodium glutamate, amino acid derivatives, salt, and water. After being stored for several months, the liquid HVP is concentrated into a paste, dried, and ground. A typical dried HVP consists of 40–45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the HVP and provide preservation properties. It normally contains 9–12% monosodium glutamate and the remaining fraction consists of flavor solids. There are two basic types: pale HVP, which functions as a flavor enhancer with delicate spray flavors used in cream-type soups and sauces, and poultry; and dark HVP, which functions as a flavor donor with strong meaty flavors used in stews and broths. HVP is stable under varying processing conditions. It is used to improve flavors in soups, dressings, meats, snack foods, and crackers. It is also termed hydrolyzed protein.
Definition
Substance obtained by acidic, alkaline, or enzymatic hydrolysis of mixed vegetables composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.
General Description
Peptone (vegetable) acid hydrolysate is a purified hydrolysate which provides the necessary nitrogenous material for culture media or can be used when amino acid mixtures are specified. It can be used for preparing Antibiotic Sensitivity Test Media including Mueller Hinton Agar, in media requiring quantitative addition of tryptophan, in vaccine preparation media as a source of high concentration of free amino acids.
Flammability and Explosibility
Non flammable
Hydrolyzed vegetable protein Preparation Products And Raw materials
Raw materials
Preparation Products
Hydrolyzed vegetable protein Suppliers
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View Lastest Price from Hydrolyzed vegetable protein manufacturers
- Product
- Hydrolyzed vegetable protein 100209-45-8
- Price
- US $0.00-0.00/KG
- Min. Order
- 1KG
- Purity
- 99%
- Supply Ability
- 500000kg
- Release date
- 2024-10-30
- Product
- Hydrolyzed vegetable protein 100209-45-8
- Price
- US $40.00/kg
- Min. Order
- 1kg
- Purity
- 0.99
- Supply Ability
- 10 tons
- Release date
- 2023-10-20
- Product
- Hydrolyzed vegetable protein 100209-45-8
- Price
- US $0.00-0.00/kg
- Min. Order
- 1kg
- Purity
- 0.99
- Supply Ability
- 50000kg
- Release date
- 2024-06-17