Acid Hydrolyzed Vegetable Protein Seasoning Powder HVP-H01
HVP-H01 is a soy-based, spray-dried HVP powder with a mellow soybean note and savory body for soup bases, instant noodle seasoning, compound seasoning, snack seasoning, and chicken powder. Suggested dosage is 2-10%, shelf life is 18 months, and sample, bulk, and custom packaging options are available. COA and export documents can be provided for review.
NEW PRODUCTS
Acid Hydrolyzed Vegetable Protein Seasoning Powder
Acid hydrolyzed vegetable protein seasoning powder gives dry savory formulas a mellow soybean protein note and a fuller umami base. HVP-H01 is made from acid hydrolyzed vegetable protein seasoning liquid, then blended, sterilized, spray dried, sieved, magnetically separated, packed, and metal detected.
This reddish-brown soy HVP powder suits instant noodle seasoning, soup bases, chicken powder, compound seasoning, snack coatings, meat flavor powder, kitchen seasonings, and foodservice blends. Buyers comparing HVP powder and liquid solutions can use HVP-H01 when the formula needs a powder ingredient with mellow soybean character and straightforward dry-blend handling.
During a trial, the useful questions are practical: Is the umami level right? Does the soybean note fit the finished product? How does the existing salt level affect the formula? Buyers should also review amino nitrogen, total nitrogen, moisture, color, dispersibility, allergen declaration, and the current-batch COA. These checks make HVP-H01 easier to assess as an umami seasoning ingredient rather than as a specification in isolation.
Product Specifications
HVP-H01 is available for laboratory trials, pilot production, and bulk purchasing. The specification below gives formulation and procurement teams the main points to review before requesting a sample or current-batch COA.
| Parameter | Specification | B2B Application Value |
|---|---|---|
| Product Name | Acid Hydrolyzed Vegetable Protein Seasoning Powder | Soy HVP powder for savory seasoning, soup bases, instant noodles, compound seasoning, and flavor systems. |
| Model | HVP-H01 | Model code for sample request, quotation, technical communication, and order confirmation. |
| Main Ingredient Direction | Soy protein based HVP | Provides the soybean-derived savory character used as the base of this HVP seasoning powder. |
| Physical State | Powder | Suitable for dry blending, seasoning packets, compound seasoning powder, and bulk ingredient handling. |
| Appearance | Reddish-brown powder | Useful for savory flavor systems where a brownish-red HVP powder color is acceptable. |
| Flavor Direction | Soybean protein flavor; rich bean aroma and mellow taste | Adds umami depth and soy protein seasoning character to savory food manufacturing. |
| Main Process | Blending, sterilization, spray drying, sieving, magnetic separation, packaging, metal detection | Creates a stable spray-dried HVP powder format for industrial seasoning production. |
| Total Nitrogen | ≥2.5 g/100g | Helps buyers compare HVP powder specification level and savory base contribution. |
| Amino Nitrogen | ≥1.5 g/100g | Important indicator for umami intensity and protein hydrolysis review in seasoning formulas. |
| Sodium Chloride | ≤50.00 g/100g | Useful for salt-balance calculation in soup bases, seasoning packets, and compound seasonings. |
| Moisture | ≤8.00 g/100g | Relevant to powder flow, dry blending, and storage under the recommended conditions. |
| 3-MCPD | ≤1.0 mg/kg | The selected-batch result should be checked on the COA during technical review. |
| Reference Standard | Q/HKSP 0002S | Reference standard for specification review, sample testing, and buyer documentation. |
| Certifications | ISO22000, ISO9001, Halal, HACCP | Certification documents can be provided for buyer review according to selected batch and destination-market requirements. |
HVP Powder for Soup Bases, Instant Noodles, and Compound Seasoning
HVP-H01 is useful when a seasoning needs more savory body without changing from a dry production format. Its mellow soybean character fits chicken essence, chicken powder, instant noodle sachets, soup bases, compound seasoning powder, meat flavor powder, kitchen seasoning, and foodservice blends.
In a soup or noodle sachet, soy HVP powder provides a steady savory base beneath salt, yeast extract, spices, and top notes. It can also work as a soup base seasoning powder component or an instant noodle seasoning ingredient. In snack and dry seasoning blends, the same material can be evaluated as a compound seasoning powder ingredient. HVP-H01 is also suitable as a base material in meat flavor powder and Maillard reaction flavor development.
Suggested Application Directions
- Instant noodle seasoning: a hydrolyzed soy protein seasoning powder for adding umami body and soybean character to dry sachets.
- Soup base and kitchen seasoning: adds a mellow savory foundation and helps maintain taste continuity across the blend.
- Compound seasoning powder: works as an umami seasoning ingredient for dry blends and industrial flavor systems.
- Snack seasoning and ready meals: rounds out salty, savory, and roasted notes in the finished application.
- Meat flavor powder systems: provides an HVP base for savory and Maillard reaction flavor trials.
Recommended dosage is 2-10%, adjustable according to target umami intensity, salt balance, finished product format, processing method, flavor direction, and local labeling requirements. Sample testing is recommended before bulk production.
Spray-Dried Soy HVP Powder for Dry Blending
HVP-H01 is made from acid hydrolyzed vegetable protein seasoning liquid through blending, sterilization, spray drying, sieving, magnetic separation, finished product packaging, metal detection, and warehousing. The spray-dried HVP powder format is easier to weigh, blend, pack, store, and transport in dry seasoning manufacturing compared with liquid savory bases.
For a dry seasoning line, the main advantage is handling: this spray-dried HVP powder can be weighed and blended with the other dry ingredients without introducing a liquid savory base. Its value still has to be judged in the finished formula, particularly for umami level, soybean character, salt balance, color, and dispersibility.
Quality Review and Available Documents
- A COA can be provided for the selected batch.
- Specification review can cover moisture, total nitrogen, sodium chloride, amino nitrogen, color, appearance, odor and taste, impurities, 3-MCPD, heavy metals, and microbiological indicators.
- ISO22000, ISO9001, Halal, and HACCP documents can be provided for buyer and destination-market review. For general reference, buyers can also review the official ISO 22000 food safety management systems page.
- Allergen review is required because the raw material information includes soybeans and their products.
OEM and Custom Umami Seasoning Ingredient Development
Custom work starts with the finished food and the buyer’s target profile. If the first sample is too salty, too mild, too dark, or has more soybean character than the formula needs, the next trial can be reviewed around dosage, umami strength, flavor balance, powder handling, and the target application. Packaging and documentation can then be matched to the purchasing plan.
Customization Can Cover
- Umami intensity, soybean protein flavor direction, salt balance, and savory taste profile.
- Application fit for instant noodle seasoning, soup bases, chicken powder, compound seasoning, snack seasoning, and meat flavor powder systems.
- Powder handling, dispersibility, blending compatibility, and dosage adjustment in dry seasoning production.
- Sample packaging, bulk packaging, private-label needs, COA, certification documents, and export documentation.
Packaging, Storage, MOQ, and Samples
Samples are available for formulation trials before bulk purchasing. Packaging can be discussed according to the sample stage, handling conditions, order volume, and destination-market logistics.
| Reference Standard | Q/HKSP 0002S |
| Sample Quantity | 1 kg |
| MOQ | 1 MT |
| Reference Packaging | 100 g aluminum foil bag, 1 kg aluminum foil bag, 10 kg carton, 20 kg carton, 25 kg fiber drum |
| Bulk Packaging | 20 kg, with inner colorless PE bag and outer brown paper-plastic composite bag |
| Custom Packaging | Available upon request |
| Storage | Store at room temperature in a cool, dry place; reseal properly after opening |
| Shelf Life | 18 months under recommended storage conditions |
Why Buyers Choose HVP-H01
- Clear application fit: HVP-H01 is intended for soup bases, instant noodle seasoning, compound seasoning powder, snack seasoning, and savory flavor systems.
- Practical dry handling: the powder format fits weighing, blending, sachet filling, storage, and transport.
- Documents for technical review: current-batch COA, specification, certification documents, packaging information, and export documents are available for review.
- Custom packaging: sample packs, carton packaging, fiber drum options, and project-specific packaging can be discussed according to procurement needs.
- Product comparison: buyers can compare HVP-H01 with the broader hydrolyzed vegetable protein product range and related published HVP powder options.
Buyer Questions About HVP Seasoning Powder
What is acid hydrolyzed vegetable protein seasoning powder?
Acid hydrolyzed vegetable protein seasoning powder is a spray-dried HVP powder used as an umami seasoning ingredient in savory food manufacturing. HVP-H01 is made from acid hydrolyzed vegetable protein seasoning liquid and is suitable for instant noodle seasoning, soup bases, chicken powder, compound seasoning, snack seasoning, meat flavor powder, and foodservice dry blends.
Where does HVP-H01 work best?
HVP-H01 works best in dry savory formulas that can use its mellow soybean protein flavor and reddish-brown color. Typical applications include instant noodle seasoning, soup bases, chicken powder, compound seasoning, snack seasoning, and meat flavor powder systems.
How should buyers evaluate an HVP powder sample?
Buyers should evaluate umami intensity, soybean protein flavor, amino nitrogen, total nitrogen, sodium chloride, moisture, powder appearance, dispersibility, allergen labeling needs, 3-MCPD review, and final taste performance in the target application.
Related HVP Powder Options
HVP-H01 is one soy-based powder option within the range. For a different nitrogen level, flavor direction, or application fit, compare the published products below; the HVP Pillar gives the broader powder-and-liquid overview.
- HVP-FSA Hydrolyzed Soy Protein Powder – spray-dried soy HVP powder option for savory seasoning systems.
- HVP-NS Hydrolyzed Soy Protein Powder – related basic-grade soy HVP powder page for comparison.
- MF-01 Hydrolyzed Soy Protein Powder – related specialty-flavor soy HVP powder option.
- WK-F03 Hydrolyzed Soy Protein Powder – related soy HVP powder option for savory seasoning applications.
FAQ
What is HVP-H01 used for?
HVP-H01 is used in chicken essence, chicken powder, meat flavor powder, instant noodle seasoning, compound seasoning powder, flavor seasoning, soup bases, meat products, kitchen seasoning, snack seasoning, ready meals, and foodservice dry blends.
Is HVP-H01 a powder or a liquid?
HVP-H01 is a spray-dried powder for dry blending, seasoning packet production, compound seasoning powder, and other savory applications that require a powder HVP format.
What are the key technical indicators?
Key indicators include total nitrogen, amino nitrogen, sodium chloride, moisture, color, appearance, odor and taste, impurities, 3-MCPD, heavy metals, and microbiological items. The 3-MCPD specification is ≤1.0 mg/kg, and a COA can be provided for the selected batch.
Does HVP-H01 contain soy allergen information?
Yes. The raw material information includes soybeans and their products. Buyers should review allergen labeling, ingredient declaration, and destination-market requirements before final use.
What is the recommended dosage?
The recommended dosage is 2-10%, adjustable according to target umami intensity, salt balance, product format, processing method, and final flavor direction.
Can COA, Halal and ISO documents be provided?
Yes. A current-batch COA and product specification are available for review. ISO22000, ISO9001, Halal, HACCP, packaging, and export documents can also be provided according to the inquiry and destination-market requirements.
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