Hydrolyzed vegetable protein, also known as HVP is a natural & organic product rich in amino acids, minerals, micronutrients and is widely used in small amounts to add or enhance flavor of many processed foods such as soup, snack food, veggie burger, seasoning and more. It is considered as natural additive.
Titan biotech’s hydrolyzed vegetable protein (soya) is one of the leading natural flavor enhancer or manufacturers in the present food industry produced by enzymatic or acid hydrolysis breaking down protein into their component amino acids. One of the amino acid is glutamic acid which is a (natural alternative to mono sodium glutamate-MSG). It is widely used in small amounts to add flavor. It is also used as whipping, foaming or aerating agent, as nutritional ingredients or as bread or baking improver.Request A Quote
HVP is majorly used in bouillons, soups, soy sauce, and similar condiments. They are used because of their meaty or savory flavor and/or their flavor-enhancing properties.
The procedure involved in boiling foods such as soy, corn, or wheat in hydrochloric acid(HCL) and then neutralizing the boiled solution with sodium hydroxide(NaOH). The acid breaks down the protein in vegetable into their component amino acids. When producing hydrolyzed proteins, the chemical breakdown of the proteins may result in the formation of free glutamates.