Analysis of 3-chloro-1,2-propanediol in soy sauce (hydrolysed vegetable protein - HVP)

Hydrolysed Vegetable Protein (HVP) is widely used as a savoury flavour ingredients in processed food products such as soy sauce, oyster sauce, soups, etc. HVP is commonly produced by hydrolysis of vegetable proteins using hydrochloric acid.Around 1980, studies1 demonstrated the presence of several chloropropanols in HVP that was obtained by acid hydrolysis.

Content Type:
Application
Document Number:
AD0005
Product Type:
Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
Keywords:
Food and Beverages, Food QAQC, GCMS-QP5050A
Language:
English
File Name:
ad0005.pdf
File Size:
166kb

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