Hydrolyzed Vegetable Protein (HVP)
Types of Standards : Soya-Groundnut-Maize-Wheat Rice
Product Type: Dried
Appearance: Brown
Physical state:Powder
Grade Standard : Food
Usage :A Natural Flavor Enhancer widely used in various applications
Description
Hydrolyzed Vegetable Protein (HVP) is a flavor enhancer made by breaking down vegetable proteins (usually from soy, corn, or wheat) using acid hydrolysis. This process yields a rich, savory, umami flavor due to high levels of free amino acids, particularly glutamic acid. HVP appears as a brown liquid or powder and is widely used in soups, sauces, snacks, seasonings, and meat alternatives. It’s cost-effective and versatile but can be high in sodium and may contain allergens. HVP is commonly accepted in the food industry, though it must comply with regulations regarding labeling and permissible levels of certain by-products.