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| FLAVOR:: select
item |
|
| T-685 | RK-250 | ||
| Characteristics | Strong savory powder. | Strong savory powder. | |
| Typical Analysys | |||
| Chemicals | Moisture (%) | 1.3 | 3.2 |
| protein (%) | 12.8 | 19.7 | |
| Crude Fat (%) | 1.2 | 1.2 | |
| Salt (%) | 25 | 38.1 | |
| Bacteriological | Total plate Count | 1.0 x 103/gr ↓ | 2.0 x 103/gr ↓ |
| coliforms | negative /gr | ||
| Packing | 10 kgs net in Tin / carton box | ||
| Storage | 12 months in room temperature | ||
| HAP-P | HAP-3000 | HAP-4000 | HVP-L powder | ||
| Characteristics | hydrolyzed animal protein powder | Compounded seasoning based on HAP and HVP | Compounded seasoning based on HAP and HVP | Hydrolyzed vegetable protein powder | |
| Typical Analysys | |||||
| Chemicals | Moisture (%) | 2.3 | 2.3 | 2.2 | 3.2 |
| protein (%) | 40.6 | 35.1 | 36.2 | 36.6 | |
| Crude Fat (%) | 0.5 | 0.2 | 0.3 | 0 | |
| Salt (%) | 32.8 | 16.3 | 28.4 | 47.7 | |
| Bacteriological | Total plate Count | 1.0 x 103/gr | |||
| coliforms (gr) | negative /gr | ||||
| Packing | 10 kgs net in Tin / carton box | ||||
| Storage | 12 months in room temperature | ||||
| T-450 | CF-10 | ||
| Characteristics | Beef type with strong roast taste and flavor | Chicken type with strong roast taste and flavor | |
| Typical Analysys | |||
| Chemicals | Acid value (%) | 1.0 | 1.0 |
| Bacteriological | Total plate Count | 1.0 x 103/gr ↓ | 2.0 x 103/gr ↓ |
| coliforms | negative /gr | ||
| Packing | 15kgs net in Tin / carton box | ||
| Storage | 6 months in room temperature | ||
