Hydrolyzed vegetable protein (HVP) is a flavor enhancer used in processed foods. It is usually produced by acid hydrolysis of soybean, corn, or wheat, which are broken down into amino acids. HVP is also produced by enzyme hydrolysis or by alkaline treatment. It is added to food products such as soup, bouillon cubes, seasonings, spices, beef products, flavorings, veggie burgers, imitation ... Read more
Maltitol is a polyol, white crystalline powder used as a sugar substitute, which contains 7590% of the sweetness of sucrose with nearly identical properties. It is closest to sucrose in molecular weight, solubility, low cooling effect, and functionality. It is disaccharide produced by using hydrogenation of maltose obtained from starch.
It is also a great humectant and can function as crystallization inhibitor, cryprotectant, freeze point depressant, and plasticizer.
Gluten feed is obtained as the by-product during the manufacturing process of corn starch and corn syrup. It is a medium protein feed, which contains almost the same total digestible nutrients level as barley.
Corn gluten feed majorly possesses maize bran and maize steep liquor (liquid separated after steeping) as well as distillers soluble, germ meal, cracked maize screenings, and minor quantities ... Read more
