Hydrolyzed Vegetable Protein Process  Post Date:2015/1/10



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Hydrolyzed Vegetable Protein Process

STEP

Description

Remarks

1. Decomposition

Mixed Hydrochloric acid, water and soybean powder.

Using low-temperature decomposition method for about 48 to 70 hours. Test its main ingredients.

low-temperature  decomposition makes HVP smelling Fragrant

2.    Neutralization,

Neutralization the HVP to pH 4.5~4.9 by Na2Co3

Using the Na2Co3 to neutralization makes HVP smelling Fragrant compare to NaOH.

3.    Filtration

Filter out the dregs by plate filter.

Applying the process of dregs to the EPD.

4.    3-MCPD Process

RE acid-base neutralization to decrease the MCPD less than 20ppb

Within the standard of Europe of 20ppb.

5.    Filtration

Using the meticulous filter to filter out the minor impurities. Combine the algae soil

Test its main ingredients

6.    Precipitation

Precipitation 5 to 7 days.

filter the liquid after precipitation

7.    Decolorization

For lighter color of HVP, after the 4th steps, adding activated carbon (about 2%), heated to reaction, and then filter out the carbon residue,continue to Step 6.

For special order and needing,

The HVP DOES NOT adding any additives or preservatives.

Reference only and should not have any commercial use.

 
 
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