Hydrolyzed Soy Protein Liquid for Savory Seasoning Manufacturing
Hydrolyzed Soy Protein Liquid is a soy-based liquid HVP ingredient designed to deliver umami depth, sauce-like aroma, and fresh salty taste to savory food formulations.
This liquid HVP is suitable for compound seasonings, sauce bases, pickled vegetables, vinegar seasoning systems, and Maillard reaction flavor development. Its liquid form supports direct blending in sauce, brine, and other water-based production systems.
HVP-YSA is available for sample evaluation and bulk procurement, with solid content ≥36.0% and total nitrogen ≥2.00 g/100ml.
NEW PRODUCTS
HVP-YSA Standard Soy HVP Liquid
Hydrolyzed Soy Protein Liquid is a soy-based liquid HVP ingredient made by acid hydrolysis. It is used when a savory formula needs direct liquid umami, light sauce notes, and a fresh salty profile without adding a powder premix step.
The product has a light brown to reddish-brown appearance and a typical soybean hydrolyzed protein aroma. For seasoning factories, sauce producers, pickled vegetable processors, and reaction flavor developers, HVP-YSA works best as a practical liquid base that can be blended into water-based or sauce-based systems.
This page focuses on HVP-YSA as a specific liquid HVP model. For the wider HVP category, including powder and liquid options, see our HVP powder and liquid solutions.
Key Specifications
HVP-YSA is supplied for sample evaluation, formulation testing, and bulk procurement. The core product facts below are based on the current product profile and batch testing fields.
| Parameter | Specification | Buyer Note |
|---|---|---|
| Model | HVP-YSA | Use this code for samples, quotation, and order confirmation. |
| Product Name | Acid Hydrolyzed Vegetable Protein Liquid | Soy-based liquid HVP for savory seasoning systems. |
| Main Raw Material | Soy protein | Contains soy-derived ingredients. |
| Main Process | Acid hydrolysis | Creates a liquid HVP ingredient with savory nitrogen indicators. |
| Physical State | Liquid | Suitable for direct blending into liquid or semi-liquid formulas. |
| Appearance | Light brown or reddish-brown liquid | Fits savory systems where a darker seasoning base is acceptable. |
| Flavor Profile | Soybean hydrolyzed protein flavor, fresh and moderately salty | Adds sauce-like aroma, umami, and savory body. |
| Solid Content | ≥36.0% w/w | Reference indicator for liquid concentration. |
| Amino Nitrogen | ≥1.40 g/100ml | Important indicator for umami contribution. |
| Total Nitrogen | ≥2.00 g/100ml | Useful when comparing liquid HVP grades. |
| Sodium Chloride | ≤21.0 g/100ml | Helps buyers calculate salt contribution in finished recipes. |
| 3-MCPD | ≤1.0 mg/kg; current profile measured value 0.4 mg/kg | COA support can be provided according to batch and inquiry requirements. |
| pH | 5% aqueous solution; reference measured value around 4.96 | Useful for sauce, brine, and seasoning system review. |
| Allergen Information | Contains soybeans and soybean products | Label and destination-market review should consider soy allergen requirements. |
| Certifications | ISO9001, ISO22000, HACCP, Halal | Certification and export documents can be prepared according to buyer requirements. |
Where HVP-YSA Fits in Formulation
HVP-YSA is a good fit when the formula already uses a liquid base or when the production line prefers tank mixing. It can be introduced during blending, heating, sauce base preparation, or reaction flavor development, depending on the process.
Suggested Application Directions
- Compound seasonings: 5-20% as a liquid savory base for umami, salt balance, and sauce notes.
- Pickled vegetables: 10-40% for seasoning liquid, brine, or sauce systems where stronger savory taste is needed.
- Maillard reaction flavor systems: 5-20% as part of a reaction flavor base.
- General seasoning formulas: 5-10% for adding savory depth without changing the main flavor direction too heavily.
- Vinegar seasoning systems: 2-8% for balancing acidity with umami and salty taste.
Final dosage should be confirmed through pilot testing because salt level, acidity, heating conditions, and the target flavor profile can change the best use level.
Quality Documents and Buyer Review
For B2B procurement, HVP-YSA is usually reviewed through sample testing, specification checks, allergen confirmation, and batch documents. COA, specification, certification, and export documents can be prepared according to the buyer’s project and destination-market requirements.
- COA support is available for batch review.
- 3-MCPD information can be checked by batch and inquiry requirements.
- Soy allergen information should be reviewed before label or formula approval.
- Halal documentation can be provided when required for the project.
OEM and Custom Packaging Support
HVP-YSA can be used as a standard liquid HVP option, or compared with other HVP grades when a buyer needs a different savory strength, salt level, cost position, or application direction. Packaging can also be discussed for sample testing, pilot production, and bulk procurement.
- Application support for sauces, compound seasonings, pickled vegetables, vinegar seasonings, and reaction flavor systems.
- Custom packaging available upon request.
- Sample and bulk order support for formulation testing and procurement review.
- Documentation support for COA, specifications, allergen information, and export paperwork.
Packaging, Storage, MOQ, and Samples
| Reference Standard | SB/T 10338 |
| Sample Quantity | 1 kg |
| MOQ | 1 MT |
| Reference Packaging | 100 g aluminum foil bag, 1 kg aluminum foil bag, 10 kg carton, 20 kg carton, 25 kg fiber drum |
| Custom Packaging | Available upon request |
| Storage | Store in a sealed container in a cool, dry place |
| Shelf Life | 18 months under recommended storage conditions |
Packaging information is a reference. Final packaging can be confirmed according to sample quantity, order volume, logistics conditions, and buyer requirements.
Related HVP Options
If HVP-YSA is not the exact match for the target formula, buyers can compare it with other liquid HVP models before sample confirmation.
- HVP-YSB Hydrolyzed Soy Protein Liquid – standard soy liquid HVP for similar application review.
- HVP-YDAL Hydrolyzed Soy Protein Liquid – another liquid HVP option for buyer comparison.
- HVP-YBI Soy HVP Liquid Enhanced Umami – a stronger umami direction for selected savory systems.
- HVP-YSD Soy HVP Liquid – an economical liquid HVP option for cost-sensitive formulas.
FAQ
What is HVP-YSA used for?
HVP-YSA is used as a soy-based liquid HVP ingredient for compound seasonings, pickled vegetables, Maillard reaction flavor systems, general seasonings, vinegar seasonings, sauces, and other savory formulations.
Is HVP-YSA a powder or a liquid?
HVP-YSA is a liquid product. It is suitable for formulas and production lines that prefer direct blending into liquid or semi-liquid systems.
What are the key specification indicators for HVP-YSA?
Key indicators include solid content ≥36.0% w/w, amino nitrogen ≥1.40 g/100ml, total nitrogen ≥2.00 g/100ml, and sodium chloride ≤21.0 g/100ml.
Does HVP-YSA contain soy allergens?
Yes. HVP-YSA contains soybeans and soybean products. Buyers should review allergen information according to their formula, label, and destination-market requirements.
Can the dosage be adjusted for different applications?
Yes. Suggested use levels vary by application, but the final dosage should be confirmed through sample testing and pilot production.
Can Qianxuan provide COA and export documents?
COA, specification, certification, allergen, and export documents can be prepared according to batch status, buyer requirements, and destination-market review needs.
Provide your target application, custom packaging requirements, and estimated annual volume. Our global trade division will respond within 1 business day.
