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Non - GMO Soybean Raw materials Compound Amino Acid Powder for condiments, meat products

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Non - GMO Soybean Raw materials Compound Amino Acid Powder for condiments, meat products

Good Quality Non - GMO Soybean Raw materials Compound Amino Acid Powder for condiments, meat products Sales

Large Image :  Non - GMO Soybean Raw materials Compound Amino Acid Powder for condiments, meat products

WUHAN SOLEADO TECHNOLOGY CO.,LTD.

Active Member

China

Business type: Manufacturer, Distributor/Wholesaler, Exporter, Trading Company, Seller, Other

RM2405 Unit 1 Builing 1, Taiyin Tower, Changqing Road,Wuhan China 430023

Product Details:

Place of Origin: China
Brand Name: Soleado
Detailed Product Description

Non - GMO Soybean Raw materials Compound Amino Acid Powder for condiments, meat products
1.Using non-GMO soybean as raw materials, the soybean compound amino acid powder is developed by biological technologies such as fermentation, enzymatic hydrolysis, concentration, reverse osmosis filter, deodorization, decolorization and heavy metal removing. Its best benefit is that it contains 18 kinds of free amino acids and some small peptide. The total amino acid content can reach 10% to 80% (according to the customer need to build), essential amino acids accounted for 72.7% of the total amino acids; as the raw materials are from plants, it is most safe from a security perspective.

2. This product has a unique condiment flavor and fragrance, widely used in health care products, condiments, meat products, instant noodles seasoning packet, baking food, family spices, etc. It can supplement amino acids, improve nutrition, and increase the freshness, improve the taste, cover up the smell, can also reduce the usage of monosodium glutamate, improve product quality and reduce costs.

3. Quality standards: (measured date) (unit:%): white or light yellow powder
Total Nitrogen ≥ 5.8%
amino nitrogen ≥ 5.0%,
pH value 5.5 - 6.2
Rich in 18 kinds of amino acids and peptides, including glutamic acid content of up to 16%.
Pb ≤ 1ppm,
As ≤ 1ppm,
Cd ≤ 0.1pm
The total number of bacterial colonies: less than 100cfu / g,
Coliform: less than 30MPN/100g
Salmonella, Shigella, Staphylococcus aureus, hemolytic streptococci: not detected

 4. The recommended adding amount:Chicken essence: 2-15%Seasonings, seasoning packet, instant noodles seasoning packet, all kinds of soup: 1~10%A variety of soups, soy sauce and other: 1~20%Meat products, baking food, family spices, frozen food: 0.5~5%



Applications:
This product has a unique condiment flavor and fragrance, widely used in health care products, condiments, meat products, instant noodles seasoning packet, baking food, family spices, etc. It can supplement amino acids, improve nutrition, and increase the freshness, improve the taste, cover up the smell, can also reduce the usage of monosodium glutamate, improve product quality and reduce costs.

Specifications:

   Items

Result ( Assay   %    )

L-Aspartic Acid   

2.61

L-Threonine      

2.6

L-Serine         

2.2

L-Glutamic Acid  

5.5

L-Proline         

2.8

Glycine         

1.6

L-Alanine          

1.5

L-Cystine         

0.8

L-Valine           

2.3

L-Methionine       

0.6

L-Isoleucine        

1.2

L-Leucine          

1.2

L-Tyrosine         

0.6

L-Phenylalanine     

1.1

L-Lysine           

1.6

L-Histidine         

0.6

L-Arginine         

2.9

L-Tryptophan       

0.5

Total amino acids   

32.21

 

Contact Details
China Chemical Online Marketplace

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