Hydrolyzed Vegetable Protein (HVP) – Premium Savory Flavor Enhancer
Hydrolyzed Vegetable Protein (HVP), also widely recognized as Amino Acid Liquid or powder, is a high-performance flavor base produced through the controlled acid-catalyzed hydrolysis of selected vegetable proteins. Rich in free amino acids and low-molecular-weight peptides, our HVP serves as the essential “building block” for creating authentic savory profiles in modern food manufacturing.
📊 Technical Specifications
As a professional HVP supplier, we ensure our products meet strict industrial standards:
- CAS Number: 100209-45-8
- Appearance: Available in clear liquid (Reddish-brown to Light Yellow) and spray-dried powder.
- Total Nitrogen: Wide range of concentrations available, with Total Nitrogen up to 2.4g/100ml for liquid and 14% for powder.
- pH Value (2% solution): 5.0 – 6.5
- Solubility: 100% Water Soluble (for powder/liquid forms)
- Amino Acid Profile: Naturally derived from high-quality vegetable sources (Soy, Corn, or Wheat)
Complete HVP Liquid Series – Specifications by Model
Our Hydrolyzed Vegetable Protein liquids are categorized by raw material source and nitrogen concentration. All products are produced via controlled acid hydrolysis and comply with the strict 3-MCPD ≤ 0.4 mg/kg safety standard.
| Model | Main Ingredients | Solids (%) | Total N (g/100ml) | Amino N (g/100ml) | Salt (NaCl) |
|---|---|---|---|---|---|
| Soy Protein Base (Characteristic Soy Aroma & Rich Sauce Notes) | |||||
| HVP-YSA | Soy Protein | ≥ 36 | ≥ 1.95 | ≥ 1.4 | ≤ 25.0 |
| HVP-YSB | Soy Protein | ≥ 36 | ≥ 1.95 | ≥ 1.4 | ≤ 25.0 |
| HVP-YSBH | Soy Protein | ≥ 38 | ≥ 2.3 | ≥ 1.7 | ≤ 25.0 |
| HVP-YDAL | Soy Protein | ≥ 36 | ≥ 1.95 | ≥ 1.4 | ≤ 25.0 |
| HVP-YBI | Soy Protein | ≥ 38 | ≥ 2.1 | ≥ 1.5 | ≤ 25.0 |
| HVP-YSD | Soy Protein | ≥ 35 | ≥ 1.9 | ≥ 1.3 | ≤ 25.0 |
| Corn Protein Base (Unique Corn Aroma & High Umami Profile) | |||||
| HVP-YYA / YYC | Corn Protein | ≥ 36 | ≥ 2.2 | ≥ 1.6 | ≤ 25.0 |
| HVP-YYB / YYD | Corn Protein | ≥ 36 | ≥ 2.4 | ≥ 1.8 | ≤ 25.0 |
| Blended Base (Soy & Corn Mix for Balanced Flavor) | |||||
| HVP-YMA | Soy & Corn | ≥ 36 | ≥ 2.2 | ≥ 1.6 | ≤ 25.0 |
| HVP-YMB | Soy & Corn | ≥ 36 | ≥ 2.4 | ≥ 1.8 | ≤ 25.0 |
Compliance: All products strictly adhere to international food safety regulations regarding 3-MCPD limits (≤0.4 mg/kg for liquids; ≤1.0 mg/kg for powders).
HVP Powder Series – Premium Spray-Dried Seasoning
Our HVP powders are processed via advanced spray drying or professional blending, offering excellent solubility and a rich amino acid profile. Complies with 3-MCPD ≤ 1.0 mg/kg safety standards.
| Product Model | Main Source | Moisture (%) | Total N (g/100g) | Amino N (g/100g) | Process |
|---|---|---|---|---|---|
| Soy Protein Base (Natural Soy Aroma & Mellow Taste) | |||||
| HVP-FSA / FSC | Soy Protein | ≤ 7.0 | ≥ 3.0 | ≥ 2.0 | Spray-Drying |
| HVP-FSAH / FSCH | Soy Protein | ≤ 7.0 | ≥ 4.0 | ≥ 3.0 | Spray-Drying |
| HVP-FSB / FSBE | Soy Protein | ≤ 7.0 | ≥ 2.7 – 3.5 | ≥ 2.0 – 2.5 | Spray-Drying |
| HVP-FSBG | Soy Protein | ≤ 7.0 | ≥ 3.7 | ≥ 3.0 | Mixing |
| MF 01 / HVP-NS | Soy Protein | ≤ 7.0 | ≥ 1.8 – 2.3 | ≥ 1.3 – 1.5 | Spray-Drying |
| Corn Protein Base (Intense Corn Flavor & High Concentration) | |||||
| HVP-FYC | Corn Protein | ≤ 7.0 | ≥ 4.5 | ≥ 3.5 | Spray-Drying |
| HVP-FYA | Corn Protein | ≤ 7.0 | ≥ 4.0 | ≥ 3.6 | Spray-Drying |
Compliance: All products strictly adhere to international food safety regulations regarding 3-MCPD limits (≤0.4 mg/kg for liquids; ≤1.0 mg/kg for powders).
Quick Selection Guide:
- Premium Umami & Meaty Profile: Select YSBH (High Soy Nitrogen) for rich, savory depth.
- Intense Aroma for Roasting: Select YYB/YYD (Corn Based) for unique roasted notes and high concentration.
- Balanced & Cost-Effective: Our YMA/YMB blended series is ideal for general culinary applications.
Note: All models are strictly controlled for 3-MCPD to meet international food safety standards.
Request Full Specification Sheet & Samples
Quality & Certifications
- Strict Safety Standard: 3-MCPD levels strictly controlled (Liquid < 0.4mg/kg | Powder < 1.0mg/kg).
- Global Compliance: Fully certified by ISO, Halal, and Kosher standards.
- Non-GMO Source: Derived from 100% identity-preserved vegetable proteins.
- Full Traceability: Detailed COA (Certificate of Analysis) provided with every batch for guaranteed consistency.
🌟 Key Features & Benefits
- Umami Intensity: Dramatically enhances the natural savory (Meaty) aroma and rounds out the flavor profile.
- Aftertaste Masking: Effectively neutralizes undesirable bitter or off-notes in complex formulations.
- Superior Thermal Stability: Excellent heat resistance ensures the flavor remains stable during high-temperature processing, such as retort, microwave, or frying.
- Clean Label Friendly: A natural alternative to synthetic enhancers for clean-label food projects.
🍲 Industrial Applications
Our Hydrolyzed Vegetable Protein is a versatile ingredient used across various sectors:
- Foundational Seasonings: The core savory base for soy sauce, chicken bouillon, gravies, and professional compound seasonings.
- Convenience Foods: Ideal for instant noodle seasoning packets and snack coatings, providing a stable meat-like note that survives extreme processing.
- Meat & Poultry Processing: Stabilizes meat flavors in sausages, hams, and canned goods, compensating for flavor loss during industrial sterilization.
- Plant-Based Meats: A critical component in vegan/vegetarian meat alternatives to replicate authentic “meaty” Umami.
- Catering & Soup Bases: Enhances the depth of hot pot bases and restaurant-style soups while optimizing raw material costs.
📦 Packaging & Storage
We provide industry-standard packaging designed to maintain the chemical stability and sensory quality of our HVP products during international transit.
For HVP Liquid Series:
- Standard Packaging: 25kg, 200kg, or 250kg food-grade HDPE plastic drums. For large-scale industrial use, 1000kg IBC tanks are available upon request.
- Storage Conditions: Store in a cool, dark, and well-ventilated area. Avoid direct exposure to sunlight and extreme temperatures.
- Shelf Life: 12 months in original sealed containers.
For HVP Powder Series:
- Standard Packaging: 20kg or 25kg multi-layer Kraft paper bags with a double-layer high-density PE inner liner to ensure moisture resistance.
- Storage Conditions: Since HVP powder is highly hygroscopic (moisture-absorbent), it must be stored in a dry environment at room temperature. Keep bags tightly sealed when not in use to prevent clumping.
- Shelf Life: 24 months when stored under optimal dry conditions.
Application & Dosage Guide for HVP
As a versatile flavor enhancer and savory base, Hydrolyzed Vegetable Protein (HVP) is essential in modern food formulation. Below are the recommended applications and dosage levels based on our industrial testing:
1. Instant Noodles & Seasoning Packets
- Role: Provides a stable, meat-like savory foundation and enhances the mouthfeel of the broth.
- Recommended Models: YSBH (Liquid), FSAH / FSCH (Powder).
- Suggested Dosage: 2.0% – 8.0% in the seasoning mix.
2. Meat Processing (Sausages, Hams & Canned Meats)
- Role: Enhances natural meatiness, compensates for flavor loss during high-temperature sterilization, and masks undesirable off-notes.
- Recommended Models: YSB (Liquid), FSA / FSC (Powder).
- Suggested Dosage: 0.5% – 1.5% of total product weight.
3. Savory Snacks & Puffed Foods
- Role: Acts as a carrier for complex spices and provides an immediate Umami “hit” on the palate.
- Recommended Models: YYB / YYD (Corn-based), MF-01 (Specialty Powder).
- Suggested Dosage: 1.0% – 5.0% in the coating or seasoning dust.
4. Bouillons, Soups & Gravies
- Role: Increases the “body” of the soup and provides a long-lasting savory aftertaste.
- Recommended Models: YSBH (High Nitrogen), FYC (Corn Powder).
- Suggested Dosage: 3.0% – 10.0% depending on the concentration of the base.
5. Sauces & Condiments (Soy Sauce, BBQ Sauce)
- Role: Shortens fermentation cycles, increases total nitrogen content, and rounds out the saltiness.
- Recommended Models: YSA / YMA (Liquid), FSBG (Powder).
- Suggested Dosage: 5.0% – 15.0% in the final sauce formulation.
💡 Professional Tips for Formulators:
- Synergistic Effect: HVP works exceptionally well when combined with Yeast Extract or I+G (Disodium Nucleotides) to create a “Umami Explosion.”
- Thermal Stability: All our HVP models are heat-stable; however, we recommend adding HVP during the final stages of blending in dry mixes to maintain peak aroma
- Salt Adjustment: Since HVP contains natural salt (NaCl) from the hydrolysis process, please adjust the additional salt levels in your recipe accordingly.
Why Choose Our HVP?
As a dedicated partner in the global food ingredient supply chain, we provide more than just raw materials. Our Hydrolyzed Vegetable Protein stands out due to the following advantages
- Consistent Quality Control: Each batch undergoes rigorous laboratory testing to ensure stable Nitrogen content and flavor profile, guaranteeing consistency for your large-scale production.
- Customizable Flavor Profiles: Depending on your formulation needs, we offer HVP derived from various sources (Soy, Corn, or Wheat) to achieve specific flavor nuances—from light savory notes to deep roasted meat aromas.
- 100% Water Solubility: Our spray-dried HVP powder features excellent dispersibility, ensuring no sedimentation in clear soups, sauces, or liquid seasonings.
- Global Compliance & Safety: Our production facilities are certified to international food safety standards. We provide full documentation support, including COA, MSDS, and non-GMO statements.
- Cost-Effective Umami Solution: By providing high-intensity flavor enhancement, our HVP helps manufacturers reduce the reliance on expensive meat extracts while maintaining a premium taste profile.
Frequently Asked Questions (FAQ) about HVP
- What is the shelf life of your Hydrolyzed Vegetable Protein?
Our HVP liquids generally have a shelf life of 12 months, while the spray-dried powder series offers an extended shelf life of up to 24 months if kept dry.
- Is your Hydrolyzed Vegetable Protein Non-GMO?
Yes, we offer Non-GMO options for our Hydrolyzed Vegetable Protein to meet the clean-label requirements of global manufacturers.
- Can I get a customized Total Nitrogen level?
Absolutely. As a professional manufacturer, we can adjust the protein hydrolysis level to meet your specific technical requirements.
