Chicken Powder

Product Overview

We are offering our client an excellent quality range of Chicken Powder. Use chicken as raw material, cooking, water extraction and spray dry. Perfectly retain natural chicken flavor, strong aroma of cooked chicken flavor. The advantage of natural chicken powder is that it can not only create pure nature chicken aroma after dissolve in water, but also it can retains in a long time. Antioxidant used: BHA and Propyl Gallate (each below 100ppm) Application It can be used in sauce, savory flavor (chicken flavor additives, flavors), instant noodle condiment, bouillon, meat products (sausage, hot dog, meat balls and hams), snack food, biscuit or nutrient product. Recommend Amount: bouillon: 2-4%, chicken flavor additives: 2-4%, any other raw materials: 2-20% Product Index Sensory Evaluation : Strong Chicken Flavor, pale yellow powder Method Water content : a 5%GB/T 5009.3i 2010 Fat Content : 42-55%GB/T 5009.6i 2003 Protein Content : i 40%GB/T 5009.5i 2010 POV (meq/kg) : a 6GB/T 5009.37i 2003 Heavy Metal (as Pb mg/kg) : a 1

24nd Year

Contact Person Ms. Fendi Yuan

Dongguang shijie industry transfer park,

Product Description

We are offering our client an excellent quality range of Chicken Powder. Use chicken as raw material, cooking, water extraction and spray dry. Perfectly retain natural chicken flavor, strong aroma of cooked chicken flavor. The advantage of natural chicken powder is that it can not only create pure nature chicken aroma after dissolve in water, but also it can retains in a long time. Antioxidant used: BHA and Propyl Gallate (each below 100ppm) Application It can be used in sauce, savory flavor (chicken flavor additives, flavors), instant noodle condiment, bouillon, meat products (sausage, hot dog, meat balls and hams), snack food, biscuit or nutrient product. Recommend Amount: bouillon: 2-4%, chicken flavor additives: 2-4%, any other raw materials: 2-20% Product Index Sensory Evaluation : Strong Chicken Flavor, pale yellow powder Method Water content : a 5%GB/T 5009.3i 2010 Fat Content : 42-55%GB/T 5009.6i 2003 Protein Content : i 40%GB/T 5009.5i 2010 POV (meq/kg) : a 6GB/T 5009.37i 2003 Heavy Metal (as Pb mg/kg) : a 1

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