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Food Ingredients

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Hydrolyzed Vegetable Protein (SOYA)

Hydrolyzed vegetable protein, also known as HVP is a natural & organic product rich in amino acids, minerals, micronutrients and is widely used in small amounts to add or enhance flavor of many processed foods such as soup, snack food, veggie burger, seasoning and more. It is considered as natural additive.


Application of Hydrolyzed Vegetable Protein (HVP) Powder

  • All kinds of Flavoring:

    High Grade especially fresh oyster oil, chicken bouillon, essence spices, margarine, butter spreads, table salt replacer.

  • Meats, aquatic product processing:

    Such as meta foods, cured meats like-ham & bacon, hot dog. It helps in hiding the bad smell of the meat. It has the function to rectify the flavor and increase the savory of the meat.

  • Bakery Foods:

    Fresh baked goods including Biscuits, Cakes, Puffed food, Bread Loaf (Plant Bakery Type), Pizza base, Flat Bread (tortillas) & Breadcrumbs It is used as bread or baking improver.

Food Preservative and Improvers

Calcium Propionate Powder

Calcium Propionate is produced by Propionic Acid and Calcium Hydroxide under Hygienic conditions which inhibits abroad spectrum of mold and rope bacteria while increasing the shelf life of bakery foods.

Potassium Sorbate

Potassium Sorbate is a variation of sorbic acid which is used in cheese, baked goods, syrups, jams & used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an after taste.

Calcium Lactate

is a calcium salt resulting from the fermentation of lactic acid and calcium which regulate acidity levels, in cheese making, as baking soda, as a food thickener and as a preservative for fresh fruits.