Technical aspects
Wheat protein hydrolysate has a mild, neutral taste, light colour and a homogeneous, free-flowing form. It is characterised by high purity and microbiological stability.
| Parameter | Value |
|---|---|
| Fat content | 0.15% |
| Crude ash content | 0.10% |
| Crude fibre content | 0.15% |
| Sodium content | min. 4.5% |
| Phosphorus content | 0.5% |
| Potassium content | max. 1.2% |
| Dry matter | min. 93.0% |
| Calcium | 0.05% |
| Total number of microorganisms | max. 50,000/g |
| Yeast and mould | max. 500/500/g |
| Salmonella | not detected in 25 g |
