Hydrolyzed Vegetable Protein (HVP) Flavor Enhancer

Additional Details

We are one of the leading bulk manufacturers of Hydrolyzed vegetable protein, or HVP which is produced by boiling non GMO seed, such as soy, groundnut, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods.

HVP Soya, It is used in soya sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality soya. It is yellow to light brown colored soluble powder with typical beany sweetish taste.

HVP Ground Nut, It is widely used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted ground nut. It is yellow to light brown colored soluble powder. This is used to substitute for soya.