Mixed Hydrolyzed Vegetable Protein Liquid HVP-YMB | High Nitrogen

Mixed Hydrolyzed Vegetable Protein Liquid Applications

HVP-YMB high nitrogen mixed protein liquid is a premium blended hydrolyzed vegetable protein developed for food manufacturers requiring strong umami intensity and consistent performance. Produced through the controlled hydrolysis of both soy and corn proteins, this mixed HVP liquid combines the advantages of different plant protein sources to deliver a more complex and balanced flavor profile.

As part of our hydrolyzed vegetable protein product range, HVP-YMB is specifically designed for high-end applications where flavor strength, nitrogen content, and product stability are critical.

Key Features of HVP-YMB

High nitrogen content (≥ 2.4 g/100ml) for strong umami enhancement
Blended soy and corn protein for more complex flavor profile
Stable quality suitable for industrial-scale production
Excellent solubility and compatibility in formulations
Low 3-MCPD (≤ 0.4 mg/kg) for food safety compliance

Technical Specifications

Product Model	HVP-YMB
Appearance	Brown to light yellow liquid
Solids	≥ 36 g/100ml
Total Nitrogen	≥ 2.4 g/100ml
Amino Nitrogen	≥ 1.8 g/100ml
Sodium Chloride	≤ 25.0 g/100ml
Main Ingredient	Soy Protein & Corn Protein
Process	Acid Hydrolysis
3-MCPD	≤ 0.4 mg/kg

Applications of Mixed HVP Liquid

HVP-YMB is widely used in high-end food manufacturing applications requiring strong flavor enhancement. Compared with
standard mixed HVP, it provides higher nitrogen content and stronger taste performance. Manufacturers may also consider
high nitrogen soy HVP for single-source protein solutions or
enhanced umami variants for different flavor profiles.

Premium soy sauce and seasoning production
Instant noodles and high-end flavor sachets
Processed meat and plant-based products
Ready meals and savory sauces
Food formulations requiring strong umami impact

Product Positioning

HVP-YMB is positioned as a high nitrogen blended hydrolyzed vegetable protein liquid, offering superior flavor intensity and formulation performance. It is ideal for applications where both taste strength and product consistency are essential.

Compared with
standard mixed protein liquid, it delivers stronger umami, while offering a more complex profile than single-source soy or corn HVP products.

Our Hydrolyzed Vegetable Protein Liquid Range

We offer a comprehensive range of hydrolyzed vegetable protein liquid products to meet different formulation, cost, and performance requirements:

Soy-Based HVP Liquid

Corn-Based HVP Liquid

Mixed Protein HVP Liquid

Quality and Safety of Hydrolyzed Vegetable Protein

HVP-YMB is manufactured under strict quality control systems to ensure safety, consistency, and compliance with international standards. The level of 3-MCPD is controlled at ≤ 0.4 mg/kg.

According to international food safety authorities, hydrolyzed vegetable protein products are subject to strict monitoring. More information can be found on the European Food Safety Authority (EFSA) website.

This makes HVP-YMB suitable for global markets with strict food safety regulations.

Technical Advantages

Blended hydrolyzed vegetable protein offers advantages over single-source HVP by combining different amino acid profiles and flavor characteristics. This results in a more balanced and layered taste, making it especially suitable for premium food applications.

HVP-YMB is designed for manufacturers seeking higher nitrogen content and stronger flavor performance, while maintaining stability and cost efficiency in production.

Explore More HVP Solutions

Explore our full range of hydrolyzed vegetable protein products on our
HVP product overview page.

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Protein Source	Mixed Blends
Physical Form	Liquid

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