HVP-YSBH High Nitrogen Soy Protein Liquid (Total N ≥ 2.3)

HVP-YSBH: Premium High-Nitrogen Soy HVP Liquid

📊 Technical Specifications

• Model: HVP-YSBH
• Source: 100% Soy Protein
• Total Nitrogen: ≥ 2.3 g/100ml
• Amino Nitrogen: ≥ 1.7 g/100ml
• Solids: ≥ 38%
• Appearance: Clear reddish-brown liquid with characteristic soy fragrance.
• Safety Standard: 3-MCPD < 0.4 mg/kg (International Food Safety Compliance).

🌟 Key Sensory Features

🍲 Best Applications

1. Premium Soy Sauce & Condiments: Significantly increases the nitrogen level and shortens the formulation cycle.
2. Meat Processing: Ideal for sausages, hams, and marinated meats to enhance juiciness and flavor stability.
3. Catering Soups: The preferred choice for professional hot pot bases and concentrated bouillon liquids.

🛡️ Quality Assurance

• Ultra-Low 3-MCPD: Strictly controlled to meet global export standards (< 0.4 mg/kg).
• Full Traceability: Every batch of Soy HVP Liquid is delivered with a comprehensive COA (Certificate of Analysis).
• HVP Series Integration: As a core part of our [HVP Series], YSBH can be customized to meet specific industrial requirements.

💡 Expert Formulation Tips for HVP-YSBH

• Synergistic Umami Boosting:
  Soy HVP Liquid contains naturally occurring glutamic acids. When blended with nucleotides like I+G (IMP & GMP) or Yeast Extract, it creates a synergistic effect that can increase the perceived umami intensity by 3-5 times. This allows you to achieve a richer taste while potentially reducing the overall dosage of MSG.
• Managing Salt Profiles:
  Since HVP-YSBH is a highly concentrated savory base (Total N ≥ 2.3), it carries a natural salt content from the hydrolysis process. We recommend reducing the added table salt (NaCl) in your initial recipe by 10-15% and then fine-tuning to reach your target sodium profile.
• Masking “Beany” Notes in Plant-Based Proteins:
  If you are formulating plant-based meats or vegan gravies, the rich ester aroma of HVP-YSBH is exceptionally effective at masking the “raw bean” or “earthy” off-notes often found in pea or soy isolates, providing a more authentic “meaty” experience.
• Optimal Addition Timing:
  For liquid applications like sauces or marinades, HVP-YSBH can be added at any stage. However, for cooked or retorted products, adding it during the final mixing stage helps preserve the delicate top-note ester fragrances that define premium soy-based seasonings.

Why Choose Our HVP? 

• Consistent Quality Control: Each batch undergoes rigorous laboratory testing to ensure stable Nitrogen content and flavor profile, guaranteeing consistency for your large-scale production.
• Customizable Flavor Profiles: Depending on your formulation needs, we offer HVP derived from various sources (Soy, Corn, or Wheat) to achieve specific flavor nuances—from light savory notes to deep roasted meat aromas.
• 100% Water Solubility: Our spray-dried HVP powder features excellent dispersibility, ensuring no sedimentation in clear soups, sauces, or liquid seasonings.
• Global Compliance & Safety: Our production facilities are certified to international food safety standards. We provide full documentation support, including COA, MSDS, and non-GMO statements.
• Cost-Effective Umami Solution: By providing high-intensity flavor enhancement, our HVP helps manufacturers reduce the reliance on expensive meat extracts while maintaining a premium taste profile.