Hydrolyzed Vegetable Protein (HVP) — Jinwei Brand
Jinwei brand Hydrolyzed Vegetable Protein (HVP) is processed from plant proteins such as soybean and corn via advanced hydrolysis technology and spray drying process. The product boasts a rich variety of amino acids and unique flavor, with 3-MCPD content meeting EU standards.
All raw materials — non-GMO defatted soybeans from sister company Qinhuangdao Jinhai Food, and corn protein from Liaoning Yihai Kerry Diels — are under a complete non-GMO control and traceability system, ensuring food safety from the source.
Raw Material Advantage
All raw materials are supplied by in-group factories with a complete non-GMO control and traceability system, effectively reducing food safety risks.
Advanced Production Process Advantage
- A Fully enclosed production line (no direct human contact with products) guarantees food safety.
- B Advanced equipment and processes ensure stable and premium product quality.
3-MCPD Control Advantage
Equipped with advanced GC-MS testing equipment, we perform in-house 3-MCPD detection for all batches. The 3-MCPD content can be controlled as low as the EU standard (≤0.02 ppm), with a minimum detection limit of 0.005 ppm.