Product Details: Hydrolyzed Vegetable Protein
Hydrolyzed Vegetable Protein (HVP), also known as Amino Acid Liquid, is produced through the acid-catalyzed hydrolysis of vegetable proteins. Its primary composition consists of amino acids and small amounts of low-molecular-weight peptides.
Technical Specifications
- CAS Number: 100209-45-8
- Appearance: Pale yellow liquid, paste, or powder.
- Composition: Total Nitrogen 5%–14%; pH (2% solution) 5.0–6.5.
- Variability: The specific amino acid profile depends on the raw vegetable material used.
Key Features
HVP is designed to enhance food flavor and aroma while effectively masking undesirable aftertastes. It boasts excellent heat stability, making it an ideal ingredient for processed foods that undergo high-temperature cooking, such as microwave and frozen meals.
Applications
- Core Seasonings: Serves as the foundation for soy sauce, chicken broth, gravies, and compound seasonings, providing a rich, mellow umami base.
- Convenience Foods: Widely used in seasoning packets for instant noodles and snacks to impart a stable, savory meat flavor that withstands high processing temperatures.
- Meat Processing: Added to products like sausages and hams to boost and stabilize meat notes, compensating for flavor loss during industrial processing.
- Plant-Based & Catering: Used in plant-based meat alternatives to replicate authentic savory notes, and in catering soups or hot pot bases to rapidly enhance umami and optimize costs.
