Quick Search
CAS NO:100209-45-8
EC NO:309-353-8
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch.
Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce.
Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch.
Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce.
Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.
Hydrolyzed vegetable protein's a "flavour enhancer" used in processed foods like soups, chili, sauces, gravies, stews and some meat products like hot dogs.
Hydrolyzed vegetable protein's in some dips and snacks like potato chips and pretzels.
Hydrolyzed vegetable protein (HVP) is produced by boiling foods such as 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.
One of the amino acids in the dark-coloured liquid that's left is glutamic acid.
A similar product — derived from dairy products — is hydrolyzed whey protein.
Hydrolyzed vegetable or plant protein (HVP or HPP) is a flavor enhancer made from plant-based protein sources, such as soy, corn, and wheat.
Hydrolyzed vegetable protein’s widely used in many food items, such as soups, seasonings, snack foods, instant and frozen food products, and many other processed foods.
Hydrolyzed vegetable protein is made from single or combined plant-based protein sources, including soy, corn, and wheat.
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.
Hydrolyzed vegetable protein is considered as natural additive.
Application of Hydrolyzed Vegetable Protein (HVP)
Hydrolyzed vegetable protein 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.
All kinds of Flavoring:
High Grade especially fresh oyster oil, chicken bouillon, essence spices, margarine, butter spreads, table salt replacer.
Meats, aquatic product processing: Such as meta foods, cured meats like-ham & bacon, hot dog.
Hydrolyzed vegetable protein helps in hiding the bad smell of the meat.
Hydrolyzed vegetable protein has the function to rectify the flavor and increase the savory of the meat.
Bakery Foods: Fresh baked goods including Biscuits, Cakes, Puffed food, Bread Loaf (Plant Bakery Type), Pizza base, Flat Bread (tortillas) & Breadcrumbs
Hydrolyzed vegetable protein is used as bread or baking improver.
Fermented Food: Food vinegar, Dairy products, Fermented bean curd
Food Meals: Vegetable mixtures, microwave meal
Processed Food: Canned meat, Canned fish and Canned vegetables
Canned Food: Canned meat, canned fish, and canned vegetables
Seasoning Agent: Fast-food, Leisure food, pickles, savoury snacks or pies, Pasta, Seasoning mixtures (dry/spice rubs)
oodles & Chinese Dishes: Grain based dishes, noodles, soups, sauces, Instant snacks.
Beverages: Hydrolyzed vegetable protein is used in plant protein beverages, cold drinks
All Kinds of Sauces: Soya sauce, tomato sauce, cooking sauces
Nourishing Liquid: Hydrolyzed vegetable protein can be prepared with other nutrients to produce nutrient oral liquid.
Fuctional Properties of HVP | Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein shows greater solubility in comparison to intact proteins.
Hydrolyzed vegetable protein is especially high at PH 4-5.
Hydrolyzed vegetable protein is especially important in the production of foods and fruit juices or beverages.
Hydrolyzed vegetable protein shows Higher Thermal stability compared to native protein, which is especially important in heat sterilization of products.
Hydrolyzed vegetable protein shows Emulsifying properties especially important in food production of foods for children & food composition for adults.
Hydrolyzed vegetable protein has great Water-and-fat-holding capacities which is crucial for determining texture properties of food products such as juiciness, mouthfeel and tenderness.
Hydrolyzed vegetable protein allows Foam formation and stability which helps in preparation of foams, cakes and bread.
Hydrolyzed vegetable protein plays important textural and structural roles.
Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG).
Hydrolyzed vegetable protein (HVP) is a flavor enhancer used in processed foods.
Hydrolyzed vegetable protein is usually produced by acid hydrolysis of soybean, corn, or wheat, which are broken down into amino acids.
Hydrolyzed vegetable protein is also produced by enzyme hydrolysis or by alkaline treatment.
Hydrolyzed vegetable protein is added to food products such as soup, bouillon cubes, seasonings, spices, beef products, flavorings, veggie burgers, imitation meat products, sauces, gravy, cheese powder, and functional beverages among others. This protein is used to restore add flavor to the aforementioned food products during canning, freezing, or drying.
Hydrolyzed vegetable protein, a protein hydrolysate used as a natural flavor enhancer in food.
Hydrolyzed vegetable protein is the most used hydrolyzed vegetable protein (HVP) in the market.
Hydrolyzed vegetable protein is usually listed as an ingredient on the soy sauce label.
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.
Hydrolysed vegetable protein 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.
Descriptions:
Dark brown color powder with meaty, roasted flavour obtained from the of finest defatted soya flakes of NON GMO origin
Applications:
In instant noodles, chips, sauces, soups, snacks, sausage, spreads and other ready-to-eat foods
Recommended Use Level: 0.5% to 2% of product as required
Hydrolyzed Vegetable Protein or HVP is a natural flavor enhancer made from a range of Non-GMO protein sources like Soya, Gr ound Nut, Maize, Wheat and Rice.
Hydrolyzed Vegetable Protein is widely used in Food applications like instant food products, soup premixes, extruded snacks, noodles, wafers, seasonings, sauces, cold food, taste makers and snack seasonings among others.
Advantages
-Can Be Used As An Alternative To MSG Or Monosodium Glutamate
-Rounds Up The Flavor Of The Seasoning
-Effective Salt Replacer
-Flavor Binder
-Meaty Profile And Umami Flavour
-Clean Label As It Is Natural And Safe
Hydrolyzed Vegetable Protein is made through Acid Hydrolysis where the protein in the vegetable sources is broken down into their constituent Amino Acids. Among these Amino Acids is Glutamate which gives Hydrolyzed Vegetable Protein its meaty and savory flavor profile.
Since Hydrolyzed Vegetable Protein is made from Vegetable Protein it is considered to be a Natural Flavour Enhancer.
Hydrolyzed Vegetable Protein can be used in various vegetarian products with meaty note and savory profile.
Hydrolyzed Vegetable Protein is also known to increase the protein content of the product where is applied.
Hydrolysed vegetable protein is composed of various protein substances derived from vegetables and broken down by water and hydrochloric acid to form a new complex with properties different from the original source. Used as a water-binding agent.
Hydrolysed vegetable protein (HVP) can be made from different cereals or soya.
Hydrolyzed vegetable protein (HVP) may be defined as a product that results from the acid, alkaline, or enzymatic hydrolysis of a proteinaceous substrate. More practically, however, it is characterized as a versatile flavoring agent that is capable of suggesting or enhancing a characteristic savory flavor.
Hydrolyzed vegetable protein (HVP) is derived from edible plant proteins such as soybean, corn and wheat, which are rich in 18 kinds of amino acids.
Hydrolyzed vegetable protein is a kind of fresh and salty raw materials from plants that can provide real flavor of broth.
Hydrolyzed vegetable protein can be directly used in flavor powder, and participate in maillard reaction to produce meat flavor,and can also be used as a base for other flavored ingredients.
Hydrolyzed vegetable protein compound powder/liquid (HVP Compound) is a vegetable-based savory ingredient with an authentic broth or bouillon taste.
Hydrolyzed vegetable protein is sourced from soybean, maize and wheat.
Hydrolyzed vegetable protein contains protein hydrolysates from vegetables, which have amino acids, peptides, and proteins in their structure. This hydrolysis can be of acidic, alkaline or enzymatic in nature. The vegetables used here are wheat, corn, soybeans, peas or other vegetables.
It comes as beige colored powder with characteristic odor.
Use & Benefits:
The protein hydrolysate has amino acids in its structure. So, when they are applied on the skin, they form a protein-lipid mixture which attracts more water from surroundings for skin, so the skin becomes hydrated and plump.
Hydrolyzed vegetable protein conditions the hair and skin and provides luster to it.
Hydrolyzed vegetable protein is a mixture of amino acids, these acids are amphoteric in nature, meaning it has both acid and base in its structure, so it has a charge neutralizing capability which can be eventually used as antistatic agent.
Hydrolyzed vegetable protein is used in creams, lotions, hair care products, and skincare products.
Hydrolyzed Vegetable Protein(HVP) The common name of vegetable protein hydrolyzates. The ingredient is specific to the protein source such as hydrolyzed soy protein. They are flavor enhancers obtained from vegetable proteins such as yeast extract, soy protein, wheat gluten, corn gluten, defatted soy flour, and defatted cottonseed.
The proteins are hydrolyzed into their component amino acids after which the reaction mixture is neutralized with sodium carbonate and refined. The refined liquid Hydrolyzed Vegetable Protein consists of amino acids, monosodium glutamate, amino acid derivatives, salt, and water. After being stored for several months, the liquid Hydrolyzed Vegetable Protein is concentrated into a paste, dried, and ground.
A typical dried Hydrolyzed Vegetable Protein consists of 40–45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the Hydrolyzed Vegetable Protein and provide preservation properties.
Hydrolyzed Vegetable Protein normally contains 9–12% monosodium glutamate and the remaining fraction consists of flavor solids. There are two basic types: pale Hydrolyzed Vegetable Protein, which functions as a flavor enhancer with delicate spray flavors used in cream-type soups and sauces, and poultry; and dark Hydrolyzed Vegetable Protein, which functions as a flavor donor with strong meaty flavors used in stews and broths. HVP is stable under varying processing conditions.
Hydrolyzed Vegetable Protein is used to improve flavors in soups, dressings, meats, snack foods, and crackers.
Hydrolyzed Vegetable Protein is also termed hydrolyzed protein.
Uses
Manufactured by a controlled enzymatic hydrolysis of potato proteins. Source of organic nitrogen and growth factors recommended in media for industrial fermentation.
Uses
Source of organic nitrogen and growth factors recommended in media for industrial fermentation. This potato peptone is manufactured by a controlled enzymatic hydrolysis of potato proteins.
General Description
Hydrolyzed Vegetable Protein is a purified hydrolysate which provides the necessary nitrogenous material for culture media or can be used when amino acid mixtures are specified.
Hydrolyzed Vegetable Protein can be used for preparing Antibiotic Sensitivity Test Media including Mueller Hinton Agar, in media requiring quantitative addition of tryptophan, in vaccine preparation media as a source of high concentration of free amino acids.
Hydrolyzed vegetable Protein (HVP) are produced from natural soy Proteins by careful digestion under controlled conditions to yield an extract of naturally occurring amino acids and poly peptides.
Hydrolyzed Vegetable Protein (HVP) have been used as ingredients in a wide range of foods, primarily as a savoury flavour or seasoning for many years.
Properties
1.A typical dried Hydrolyzed vegetable Protein consists of 40-45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the Hydrolyzed vegetable Protein and provide preservation properties.
2. Hydrolyzed vegetable Protein normally contains 9 to 12% monosodium glutamate and the remaining fraction consists of flavor solids.
3. Hydrolyzed vegetable Protein is stable under varying processing conditions.
4. The product in powder form is hygroscopic
Function
1. Improve flavors and tastes.
2. Replace the flavor because of the loss of flavor during heating, baking or cooking
3. Enhance the varieties of flavor and taste
Hydrolysed vegetable protein. Acts as an antistatic, hair and skin conditioning agent.
Hydrolysed vegetable protein is obtained by acidic, alkaline, or enzymatic hydrolysis of mixed vegetables composed primarily of amino acids, peptides, and proteins.
Hydrolysed vegetable protein is used in skin care and hair care products.
Hydrolysed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste. Almost all products rich in protein are suitable for the production of Hydrolysed vegetable protein. However today, it is mainly made from protein resources of vegetable origin such as soybean meal, wheat gluten or maize meal.
When foods are produced by canning, freezing, or drying, some flavor loss is almost inevitable. Manufacturers can use Hydrolysed vegetable protein to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. Therefore, Hydrolysed vegetable protein is used in a wide variety of products such as in the spice, meat, fish, fine-food, snack, flavor, and soup industries.
About this substance
Helpful information
Hydrolysed vegetable protein is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 1 000 to < 10 000 tonnes per annum.
Hydrolysed vegetable protein is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.
Consumer Uses
Hydrolysed vegetable protein is used in the following products: fertilisers and plant protection products.
Release to the environment of Hydrolysed vegetable protein can occur from industrial use: manufacturing of the substance, formulation of mixtures and formulation in materials.
Other release to the environment of Hydrolysed vegetable protein is likely to occur from: outdoor use, indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters), outdoor use in close systems with minimal release (e.g. hydraulic liquids in automotive suspension, lubricants in motor oil and break fluids), indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment), outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials), outdoor use in long-life materials with high release rate (e.g. tyres, treated wooden products, treated textile and fabric, brake pads in trucks or cars, sanding of buildings (bridges, facades) or vehicles (ships)) and indoor use in long-life materials with high release rate (e.g. release from fabrics, textiles during washing, removal of indoor paints).
Article service life
Other release to the environment of Hydrolysed vegetable protein is likely to occur from: outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials) and indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment). ECHA has no public registered data indicating whether or into which articles the substance might have been processed.
Widespread uses by professional workers
Hydrolysed vegetable protein is used in the following products: fertilisers and plant protection products.
Hydrolysed vegetable protein is used in the following areas: mining, scientific research and development, health services, agriculture, forestry and fishing, building & construction work and municipal supply (e.g. electricity, steam, gas, water) and sewage treatment.
Hydrolysed vegetable protein is used for the manufacture of: chemicals, food products, textile, leather or fur, wood and wood products, rubber products, plastic products, mineral products (e.g. plasters, cement), metals and furniture.
Other release to the environment of Hydrolysed vegetable protein is likely to occur from: outdoor use, indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters) and outdoor use in close systems with minimal release (e.g. hydraulic liquids in automotive suspension, lubricants in motor oil and break fluids).
Formulation or re-packing
Hydrolysed vegetable protein is used in the following products: cosmetics and personal care products, fertilisers, plant protection products, biocides (e.g. disinfectants, pest control products), water treatment chemicals and laboratory chemicals.
Release to the environment of Hydrolysed vegetable protein can occur from industrial use: formulation of mixtures, formulation in materials, manufacturing of the substance, as an intermediate step in further manufacturing of another substance (use of intermediates), as processing aid and in the production of articles.
Uses at industrial sites
Hydrolysed vegetable protein is used in the following products: leather treatment products, laboratory chemicals and pH regulators and water treatment products.
Hydrolysed vegetable protein is used in the following areas: formulation of mixtures and/or re-packaging, scientific research and development and health services.
Hydrolysed vegetable protein is used for the manufacture of: chemicals, textile, leather or fur and food products.
Release to the environment of Hydrolysed vegetable protein can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates), as processing aid, in processing aids at industrial sites, in the production of articles, manufacturing of the substance, formulation of mixtures and formulation in materials.
Manufacture
Release to the environment of Hydrolysed vegetable protein can occur from industrial use: manufacturing of the substance, formulation of mixtures, formulation in materials, in the production of articles, as an intermediate step in further manufacturing of another substance (use of intermediates) and as processing aid.
IUPAC names
HYDROLIZED VEGETABLE PROTEIN
Protein Hydrolysates (vegetable)
Protein hydrolyzates, vegetable
protein hydrolyzates, vegetable
SYNONYMS:
Protein hydrolyzates, vegetable
HYDROLYZED VEGETABLE PROTEIN
Vegetable protein hydrolyzate
Casein acid hydrolysate replacement, Peptone from vegetables
Peptone from vegetables, Tryptone from vegetables, Vegetable hydrolysate
Peptone (vegetable), No. 3, Peptone from vegetables, Vegetable Proteose Peptone
Liver Hydrolysate Replacement, Liver Powder Replacement, Peptone from vegetables
Gelatin peptone replacement, Peptone from vegetables
Meat peptone replacement, Peptone from vegetables
Peptone from vegetables
Neopeptone (vegetable), Peptone from vegetables
Peptone from potatoes No. 2
Peptone from vegetable
protein hydrolyzates from vegetable
EC 309-353-8
EINECS 309-353-8
HVP
Plant protein hydrolysate
Protein hydrolysate, vegetable
Protein hydrolyzates, vegetable
Protein, plant, hydrolysate
Protein, vegetable, hydrolyzed
Vegetable protein hydrolysate
Vegetable protein, hydrolyzed
