Factory Outlets Milk Flavor Powder - Good Quality Hydrolyzed Vegetable Protein Powder – Ruichang

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Excellent 1st,and Client Supreme is our guideline to deliver the ideal provider to our prospects.Nowadays, we have been seeking our best to become certainly one of the most effective exporters in our discipline to meet shoppers more require for Emulsion Type Soy Protein Isolate, Vital Wheat Gluten, Emulsion Soy Protein Isolated, The continual availability of high grade products in combination with our excellent pre- and after-sales service ensures strong competitiveness in an increasingly globalized market.
Factory Outlets Milk Flavor Powder - Good Quality Hydrolyzed Vegetable Protein Powder – Ruichang Detail:

Innovation, top quality and reliability are the core values of our company. These principles today extra than ever form the basis of our success as an internationally active mid-size company for Good Quality Hydrolyzed Vegetable Protein Powder, With a wide range, high quality, fair charges and stylish designs, our items are extensively used on this industries and other industries.
Innovation, top quality and reliability are the core values of our company. These principles today extra than ever form the basis of our success as an internationally active mid-size company for Hvp, Hydrolyzed Vegetable Protein Powder, Vegetable Gelatin Powder, We focus on providing service for our clients as a key element in strengthening our long-term relationships. Our continual availability of high grade products and solutions in combination with our excellent pre-sale and after-sales service ensures strong competitiveness in an increasingly globalized market.
Application

Puffed product such as fiber protein,textured protein

● Characteristics

High viscosity, high water absorption, powerful puffing
and drawing ability.

● Product Analysis

Appearance:                                              Light yellow
Protein ( dry basis, Nx6.25, %):                 ≥90.0%
Moisture(%):                                              ≤7.0%
Ash(dry basis, %) :                                    ≤6.0

Fat(%) :                                                      ≤1.0
PH Value:                                                  7.5±1.0

Particle Size(100 mesh, %):                        ≥98
Total plate count:                                      ≤20000cfu/g
E.coli:                                                        Negative
Salmonella:                                               Negative

Staphylococcus:                                        Negative

● Recommended Application Method

Mix 9002B with water and other ingredients, then extrude.
(For reference only).

● Packing & Transportation

The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 20kg /bag
Without pallet—12MT/20’GP, 25MT/40’GP;
With pallet—10MT/20’GP, 20MT/40’GP;

● Storage

Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.

● Shelf-life

Best within 12 months from manufacturing date.

 


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Factory Outlets Milk Flavor Powder - Good Quality Hydrolyzed Vegetable Protein Powder – Ruichang detail pictures


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We depend on sturdy technical force and continually create sophisticated technologies to meet the demand of Factory Outlets Milk Flavor Powder - Good Quality Hydrolyzed Vegetable Protein Powder – Ruichang, The product will supply to all over the world, such as: Cologne, Belgium, Las Vegas, Company name, is always regarding quality as company' s foundation, seeking for development via high degree of credibility , abiding by ISO quality management standard strictly, creating top-ranking company by spirit of progress-marking honesty and optimism.
  • The product manager is a very hot and professional person, we have a pleasant conversation, and finally we reached a consensus agreement.
    5 Stars By Andrew Forrest from Oslo - 2018.12.05 13:53
    The product classification is very detailed that can be very accurate to meet our demand, a professional wholesaler.
    5 Stars By Modesty from New Zealand - 2018.09.19 18:37
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