We are ISO , HACCP , HALAL , GMP , FSSAI Certified leading bulk manufacturer of natural flavor enhancers like Hydrolysed Vegetable Protein ( HVP ) , Soya Sauce Powder which is produced by boiling non GMO seed, such as Soy, Groundnut, Wheat Gluten in acid and then neutralizing the solution with Sodium Hydroxide. The acid hydrolyzes, or breaks down, the vegetable protein into their component amino acids results in characteristic aroma and taste to the products.
We are manufacture following natural flavor enhancers used in various Food, Snacks, Noodle and Pasta Seasonings.
· Hydrolysate Vegetable Protein (HVP) (Non GMO Soya Base).
· Hydrolysate Vegetable Protein (HVP) (Ground Nut Base).
· Hydrolysate Vegetable Protein (HVP) (Wheat Base)
· Soya Sauce Powder.
· Yeast Extract Powder.
Approx. Rs 220 / KilogramGet Latest Price
Soya Sauce Powder
Chaitanya is one of the leading bulk manufacturers of Soya sauce powder & hydrolysed vegetable protein or HVP. Dehydrated Soy Sauces are made by ray-drying the sauce onto carbohydrates and other additives.
· Enhancing umami/meaty flavor
· God solubility.
· Natural and safe.
· Better mouth fullness.
· 100% vegetarian natural flavor enhancer
Soya sauce offers more of meaty, smoked, umami flavor suitable for , chicken soups.
Soya sauce also used in salad dressing, vegetable sauces, soup bases , barbecue sauses plant protein beverages, cold drinks and cold food to enhance the mouth fullness.
Soya sauce used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.
Specification Data Sheet
Soya Sauce Powder.
It is used in various souces, food dressings , masalas, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.
Fine, free flowing, slightly hygroscopic, spray dried powder .
Yellow to light brown coloured powder.
Typical beany sweetish,
2% solution in water is clear.
ph of 2 % solution
4. 00 to 6. 50 at 270c.
Loss on drying
NMT 10. 00 % w/w as estimated by aoac method.
Chemical parameters: (on dry wt. Basis)
NLT 2. 00 % w/w as estimated by kjeldahl’s method.
Protein content (N x 6. 25)
NLT 12. 50 % w/w.
Residue on ignition
NMT 30. 00 % w/w.
Chloride content (nacl)
NLT 20. 00 % w/w.
Total plate count
NMT 10,000 cfu per gram.
Yeast & moulds
Approx. Rs 200 / KilogramGet Latest PriceWe are one of the leading bulk manufacturers of Hydrolyzed vegetable protein, or HVP which is produced by boiling non GMO seed, such as soy, groundnut, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods.
Specification Data Sheet
HYDROLYSED VEGETABLE PROTEIN ,HVP-Soya
(ACID HYDROLYSATE OF SOYA).
IT IS USED IN SAUCE MASALA, SOUPS & OTHER FOOD RECIPIES AS A FLAVOUR ENHANCER AND OTHER FOOD PREPRATIONS AS A VEHICLE FOR SEASONINGS.
FINE, FREE FLOWING, SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER DERIVED FROM HIGH QUALITY NON GMO SOYA.
YELLOW TO LIGHT BROWN COLOURED POWDER.
TYPICAL BEANY SWEETISH,
2% SOLUTION IN WATER IS CLEAR.
pH OF 2 % SOLUTION
3.50 TO 6.50 AT 270C.
LOSS ON DRYING
NMT 10.00 % W/W AS ESTIMATED BY AOAC METHOD.
CHEMICAL PARAMETERS: (ON DRY WT. BASIS)
4.00-6.00 % W/W AS ESTIMATED BY KJELDAHL’S METHOD.
RESIDUE ON IGNITION
NMT 50.00 % W/W
CHLORIDE CONTENT (NaCl)
40.00-50.00 % W/W
TOTAL PLATE COUNT
NMT 10,000 CFU PER GRAM.
YEAST & MOULDS
We Also Offer Tailor – Made Product As Per Customer’s Requirement.
Approx. Rs 450 / KilogramGet Latest Priceyeast extract for snack food seasoning formulations :
chaitanya is a leading manufacturer of yeast extract powder for seasoning in central india. Yeast extract is derived from fresh and natural yeast. By using the modern bio technology, we will biodegrade the protein and nucleic acid inside the yeast cells into the highly nutritious natural flavoring ingredients.
yeast extract is rich in various amino acids, polypeptide, flavor nucleotides, b-complex vitamins which enhance the delicacy of food. It is a natural, nutritional and good-for-healthy flavor enhancer for its strong umami taste. Yeast extract is natural protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder. It is yellow to light brown colored hygroscopic powder.
applications:yeast extracts rich in natural nucleotides used as savory taste enhancers in soups, sauces, snacks and ready-to-eat meals.
yeast extracts also used in sauce, composite flavoring, meats, frozen food, leisure food, essence and spices. Fresh sauce, oyster oil, chicken bouillon, all kinds of sauce, fermented bean curd, food vinegar and family seasonings. Yeast extract enhances the taste of meat food, such as the ham, the sausage, the meat stuffing and so on, and the bad smell of the meat can be covered. .
specification data sheet
yeast extract powder (food gr. )
it is used in sauce masala, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.
fine, free flowing, slightly hygroscopic spray dried powder.
yellow to light brown coloured powder.
typical sweetish odour.
2% solution in distilled water is partially soluble, solution is opeque.
ph of 2 % solution
5. 50 to 7. 00 at 270 c. Or as per requirment.
loss on drying
nmt 7. 00% as estimated by aoac method
chemical parameters: (on dry wt. Basis)
3. 00 to 10. 00 % w/w as estimated by kjeldahl’s method.
chloride content (nacl)
nmt 35. 00% w/w.
total plate count
nmt 10,000 cfu per gram.
yeast & moulds
we also offer tailor – made product as per customer’s requirement.
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