Molecular Formula | unspecifiedunspecified |
Physical and Chemical Properties | Light yellow liquid, paste, powder or granules. Rich in various amino acids and less than 5 amino acids composed of low peptide bonds; With special umami and flavor substances. The general components of hydrolyzed animal protein in paste form are: total nitrogen 8%~ 9%, fat less than l%, water 28% ~ 32%, salt 14% ~ 16%, and average molecular weight 1000~5000. The amino acid composition of the finished products made from different raw materials is different (%): therefore, the flavor nature and degree are different, depending on the raw materials and processing methods used. |
light yellow or nearly gray-yellow mass or granular. Easy deliquescence, soluble in water, a special odor, but no spoilage odor. It is derived from casein, fibrin, plasma, whole blood, pig hair, silkworm chrysalis, soybean or soybean cake acid or enzymatic hydrolysis, containing a variety of amino acids, generally 17 to 18, it also contains short peptides. Is the first generation of amino acid nutrients.
Nutrition Medicine. Clinical use for hypoproteinemia.
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
use | natural amino acid seasoning. Widely used in various processed foods and cooking. If combined with chemical flavoring agents, various unique flavors can often be formed. Also used as amino acid nutritional supplement and oral liquid. |