Protein hydrolyzates, vegetable

Base Information

• Chemical Name: Protein hydrolyzates, vegetable
• CAS No.: 100209-45-8
• Molecular Formula: Unspecified
• Molecular Weight: 0
• Mol file: 100209-45-8.mol

Synonyms:Protein hydrolyzates, vegetable;HYDROLYZED VEGETABLE PROTEIN;Vegetable protein hydrolyzate;Casein acid hydrolysate replacement, Peptone from vegetables;Peptone from vegetables, Tryptone from vegetables, Vegetable hydrolysate;Peptone (vegetable), No. 3, Peptone from vegetables, Vegetable Proteose Peptone;Liver Hydrolysate Replacement, Liver Powder Replacement, Peptone from vegetables;Gelatin peptone replacement, Peptone from vegetables

Chemical Property of Protein hydrolyzates, vegetable

Chemical Property:

• PSA: 0.00000
• Density: 0.184[at 20℃]
• LogP: 0.00000
• Solubility.: H2O: soluble2%, clear (light yellow and light brown-yellow and l
• Water Solubility.: 786g/L at 30℃

Purity/Quality:

99% ^*data from raw suppliers

Vegetable Hydrolysate No. 2 suitableformicrobiology ^*data from reagent suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

Useful:

• 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. Manufactured by a controlled enzymatic hydrolysis of potato proteins. Source of organic nitrogen and growth factors recommended in media for industrial fermentation. 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.