Hydrolyzed Soy Protein Powder HVP-NS | Basic Grade
Hydrolyzed Soy Protein Powder Applications
HVP-NS hydrolyzed soy protein powder is a cost-effective basic grade hydrolyzed soy protein powder with mild umami taste and stable quality, suitable for seasoning, soups, and food processing applications.
As part of our hydrolyzed vegetable protein powder product range, HVP-NS is widely used in cost-sensitive applications while maintaining reliable quality and functional performance.
Key Features of HVP-NS
- Cost-effective basic grade hydrolyzed soy protein powder
- Mild umami taste with balanced flavor profile
- Stable quality for large-scale industrial production
- Good solubility and compatibility in seasoning systems
- Controlled 3-MCPD level (≤ 1.0 mg/kg)
Technical Specifications
| Product Model | HVP-NS |
| Moisture | ≤ 7.0% |
| Total Nitrogen | ≥ 1.8% |
| Amino Nitrogen | ≥ 1.3% |
| Sodium Chloride | ≤ 45.0% |
| Main Ingredient | Soy Protein |
| Process | Acid Hydrolysis + Spray Drying |
| 3-MCPD | ≤ 1.0 mg/kg |
Hydrolyzed Soy Protein Powder Applications
HVP-NS is widely used as a basic hydrolyzed soy protein powder in seasoning and food processing. Compared with higher nitrogen products such as
HVP-FSA and
HVP-FSAH, it provides a more economical solution for general-purpose applications.
For improved umami intensity, manufacturers may consider
HVP-FSB or
HVP-FSBG. For corn-based flavor profiles,
HVP-FYA and
HVP-FYC are also available.
- Seasoning powders and compound seasonings
- Instant soups and bouillon powders
- Snack seasoning and coating systems
- Meat processing and savory products
- Industrial food manufacturing
Product Positioning
HVP-NS is positioned as a basic-grade hydrolyzed soy protein powder designed for cost efficiency and stable performance. It is ideal for high-volume applications where consistent quality is required.
Compared with mid-range products such as
HVP-FSC and
HVP-FSBE, as well as high nitrogen products like
HVP-FSCH, it offers lower nitrogen content but better cost control.
Flavor Profile and Functional Benefits
HVP-NS hydrolyzed soy protein powder provides a mild and balanced umami taste with subtle soy aroma. It enhances overall flavor while maintaining the original characteristics of the final product.
It helps improve taste consistency, supports flavor development in seasoning systems, and assists in masking off-flavors. It can also partially replace flavor enhancers such as MSG in certain formulations.
Hydrolyzed Vegetable Protein Powder Product Range
We offer a complete range of hydrolyzed vegetable protein powder products to meet different application and formulation needs:
- HVP-NS – Basic soy HVP powder
- MF-01 – Economical soy protein powder
- HVP-FSA – Standard soy HVP powder
- HVP-FSB – Enhanced umami soy HVP powder
- HVP-FSAH – High nitrogen soy HVP powder
- HVP-FSCH – Premium high nitrogen soy powder
- HVP-FSBE – Light color soy HVP powder
- HVP-FSC – Standard light color soy powder
- HVP-FSBG – Blended soy protein powder
- HVP-FYA – Corn protein powder
- HVP-FYC – High nitrogen corn protein powder
- WK-F03 – Low nitrogen soy protein powder
Explore More HVP Powder Solutions
Visit our HVP powder overview page to explore the full product range.
Learn more about EFSA food safety standards
Get a Quote
Contact us for samples, technical data sheets, and pricing information.
Reviews
There are no reviews yet.