Hydrolysed vegetable protein

Also Known As : HVP, Hydrolyzed Protein, Hydrolyzed Soy Protein, Hydrolyzed Wheat Protein, TVP, Texturized Vegetable Protein, Hydrolyzed Whey Protein

Descriptions
details

Vegetarian

Taste Profile

It has umami (savory meat flavor) taste.

Usage Tips

Hydrolysed vegetable protein can be found in soup, stew, stock, broth, seasonings, spices, chips, instant soup, in flavorings,sauces, gravy, dipping sauces and cheese powder
It is used to add flavor in products such as stocks, bouillons, sauces and ready meals.

Common names and forms

Hydrolysed Vegetable Protein (Soya)
Hydrolyzed Plant Protein
Hydrolyzed Vegetable Protein (Soya)
Stabilizer (Hydrolysed Vegetable Protein)
Texture Wheat Protein
Vegetable Protein (Soy)
Wheat Protein

Description

Hydrolysed vegetable protein is a flavour enhancer that is used in processed foods like soups, chili, sauces, gravies, stews and some meat products like hot dogs. It is produced by boiling foods like soy, corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids by a chemical process called acid hydrolysis.

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