Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste.
|Total Nitrogen %||≥2.0|
|Amino Nitrogen %||≥1.0|
|Lead (as Pb) (mg/kg)||≤1.0|
|Arsenic (as As) (mg/kg)||≤0.5|
|Heavy Metals (mg/kg)||≤10|
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