Brand:HengXing
MOQ:2000
Quantity:2
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-Full chicken flavor, especially natural, do not add any pigmentand flavoring agent, it is a sort of green food.
HALAL Chicken Meat Powder HXCP 1001 Features: 1.We are China earliest and biggest raw material of chickenmeat powder ,chicken oil and chicken pastemanufactory. 2. Our partners:Unilever,IFF, Nestle"TOTOLE", Korea Yakult , MalaysiaAjinomoto,Kingwell,Griffith,Heinz, Philipine Island-wide . 3.We are Unilever"KNORR" in China unique supplier and tillnow, we maintained 9 year friendly, pleasantand cooperative relations. Unilever audit our factory annualyear. 4. We have our own completedchicken supporting industries, self-breeding, self-hatchery,self-raising, self-slaughter to deep processing. Pesticideresidues, antibiotics can be effectively controlled. 5.Our chicken meat powder is China market’s excellent brand, high-endproduct with high-end technology in the seasoning ingredients peerindustry.
6. Products shelf life lasts for 12 months
7. Our chicken meat powder and chicken fat oil obtained nationalinvention patents in technical.
8. China seasoning Association recommended products
9. Muslim available products 10.Certifications include:QS, ISO2002, HACCP by SGS, HALALetc. Product IntroductionUse 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. Ingredient: BHA and Propyl Gallate( each blow 100ppm), Monoglyceride, Sodium Citrate. 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 IndexSensory evaluation Strong Chicken Flavor, pale yellow powder MethodWater content ≤ 5%GB/T 5009.3-2010Fat Content 42-48%GB/T 5009.6-2003Protein Content > 40%GB/T 5009.5-2010POV (meq/kg)≤6GB/T 5009.37-2003Heavy metal (as Pb mg/kg)≤1 Microbial Test Total Count(cfu/g)≤10,000GB/T 4789.2-2010Yeast and
