Raw material:
*Bean and rhizome type plants

Process:
*To conform with international limit on content of 1,3-dichloro-2-propanol and 3-chloro-1,2-propanediol in HVP, the biological hydrolysis and Maillard reaction are modified. By improving the catalytic reaction and eliminating the two products, the new process makes the HVP powder after low temperature drying conform completely to international standard and FCC.

Characteristics:
*Natural seasoning rich in amino acids and proteins with lasting after taste and pure mouth feel.
*Lifting rich taste and natural deliciousness of food, safe, conforming to international standard.

Uses:
*Widely used in convenience noodle seasoning mix, seasoning, expanded snack, meat (canned) product to improve natural deliciousness.

Packaging:
*Specification: (5kg x 4)/case.
*Packaging: In nylon bag and corrugated case.