Hydrolyzed Vegetable Protein (HVP) – Full Series: Soy & Corn Based Liquid and Powder Supplier
Food-grade Hydrolyzed Vegetable Protein (HVP) in soy and corn based liquid & powder forms, designed to enhance umami flavor.
Compare Qianxuan HVP powder and liquid product options by format, base material, nitrogen level, application direction, and published SKU pages for savory food manufacturing.
NEW PRODUCTS
Hydrolyzed Vegetable Protein Powder
and Liquid Supplier
Looking for a complete selection guide? Visit our complete HVP powder and liquid product guide to compare applications, product formats, featured SKUs, documentation support, and buyer FAQs.
Qianxuan supplies hydrolyzed vegetable protein (HVP) powder and HVP liquid for savory food manufacturing, including seasoning blends, soup bases, sauces, snack seasonings, ready meals, and plant-based savory systems. The series includes soy-based, corn-based, and mixed vegetable protein options, with bulk supply, OEM formulation support, COA availability, and export documentation support for B2B buyers.
Buyer Selection Guide
How to Choose the Right HVP Powder or HVP Liquid
| Buyer Need | Recommended Direction | Typical Application |
|---|---|---|
| Dry seasoning or powder premix | HVP powder series | Snack seasoning, soup powder, instant noodle seasoning, compound seasoning blends |
| Liquid sauce or soup base | HVP liquid series | Sauces, soup bases, marinades, ready-meal seasoning systems |
| Rich soy-style umami | Soy-based HVP | Sauce bases, savory blends, noodle seasoning, prepared food seasoning |
| Roasted corn-style savory profile | Corn-based HVP | Snack seasonings, soup bases, savory powder blends, plant-based savory systems |
| Stronger umami intensity | High nitrogen HVP models | Premium seasoning blends, concentrated soup bases, flavor systems requiring higher impact |
| Balanced cost and flavor performance | Standard or basic HVP models | Large-scale seasoning production, cost-sensitive formulations, general savory enhancement |
| Custom flavor base | OEM formulation support | Private-label seasoning systems, customized powder or liquid savory bases |
Product Format
HVP Powder vs HVP Liquid
| Format | Main Advantage | Best Fit | Buyer Notes |
|---|---|---|---|
| HVP Powder | Easy to blend into dry systems, convenient storage, flexible dosage control | Powder seasoning, snack coatings, soup powder, instant food seasoning | Suitable for dry premix manufacturers and exporters needing stable bulk handling |
| HVP Liquid | Fast integration into wet systems and sauce-style formulations | Sauce bases, soup bases, liquid seasoning systems, ready-meal sauces | Suitable for manufacturers requiring direct blending into liquid processes |
| Soy-Based HVP | Rich umami and fermented-style savory notes | Sauce-style seasonings, soup bases, savory blends | Good choice when a deeper soy-style flavor profile is required |
| Corn-Based HVP | Clean roasted corn-style savory profile | Snack seasonings, soup bases, dry blends, plant-based savory systems | Good choice when buyers need a non-soy flavor direction or corn-based profile |
| Mixed Vegetable Protein HVP | Balanced flavor complexity from blended protein sources | Custom seasoning bases and OEM flavor systems | Useful when a smoother, more rounded savory profile is required |
Technical Specifications
HVP Liquid Series — Full Model Comparison
Representative liquid HVP specifications are shown for buyer comparison. Final pH, solids, nitrogen level, salt range, shelf life, packaging, COA, and destination-market documentation should be confirmed by selected model and batch.
| 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 | ≥ 1.4 | ≤ 25.0 | |
| HVP-YSB | Soy Protein | ≥ 36 | ≥ 1.4 | ≤ 25.0 | |
| HVP-YSBH | Soy Protein | ≥ 38 | ≥ 1.7 | ≤ 25.0 | |
| HVP-YDAL | Soy Protein | ≥ 36 | ≥ 1.4 | ≤ 25.0 | |
| HVP-YBI | Soy Protein | ≥ 38 | ≥ 1.5 | ≤ 25.0 | |
| HVP-YSD | Soy Protein | ≥ 35 | ≥ 1.3 | ≤ 25.0 | |
| Corn Protein Base (Unique Corn Aroma & High Umami Profile) | |||||
| HVP-YYA / YYC | Corn Protein | ≥ 36 | ≥ 1.6 | ≤ 25.0 | |
| HVP-YYB / YYD | Corn Protein | ≥ 36 | ≥ 1.8 | ≤ 25.0 | |
| Blended Base (Soy & Corn Mix for Balanced Flavor) | |||||
| HVP-YMA | Soy & Corn | ≥ 36 | ≥ 1.6 | ≤ 25.0 | |
| HVP-YMB | Soy & Corn | ≥ 36 | ≥ 1.8 | ≤ 25.0 | |
Technical Specifications
HVP Powder Series — Premium Spray-Dried Seasoning
Representative powder HVP specifications are shown for buyer comparison. Final moisture, pH, nitrogen level, process, shelf life, packaging, COA, and destination-market documentation should be confirmed by selected model and batch.
| 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 | ≥ 2.0 | Spray-Drying | |
| HVP-FSAH / FSCH | Soy Protein | ≤ 7.0 | ≥ 3.0 | Spray-Drying | |
| HVP-FSB / FSBE | Soy Protein | ≤ 7.0 | ≥ 2.0–2.5 | Spray-Drying | |
| HVP-FSBG | Soy Protein | ≤ 7.0 | ≥ 3.0 | Mixing | |
| MF 01 / HVP-NS | Soy Protein | ≤ 7.0 | ≥ 1.3–1.5 | Spray-Drying | |
| Corn Protein Base (Intense Corn Flavor & High Concentration) | |||||
| HVP-FYC | Corn Protein | ≤ 7.0 | ≥ 3.5 | Spray-Drying | |
| HVP-FYA | Corn Protein | ≤ 7.0 | ≥ 3.6 | Spray-Drying | |
Product Catalog
Published HVP Product Options — Detailed View
Corn Protein
Blended
Liquid
Powder
End-Use Applications
Where HVP Is Used
Formulator Resources
Application & Dosage Guide for HVP
Recommended: YSBH (Liquid), FSAH/FSCH (Powder)
Usage level: confirm during formulation review
Recommended direction: HVP liquid or HVP powder by formulation need
Usage level: confirm during formulation review
Recommended: YYB/YYD (Corn-based), MF-01 (Specialty Powder)
Usage level: confirm during formulation review
Recommended: YSBH (High Nitrogen), FYC (Corn Powder)
Usage level: confirm during formulation review
Recommended: YSA/YMA (Liquid), FSBG (Powder)
Usage level: confirm during formulation review
Recommended: YMA (Liquid), FSBG (Powder)
Usage level: confirm during formulation review
Quality and Documentation
HVP Food Ingredient Support for B2B Buyers
For manufacturers, importers, distributors, and private-label buyers, HVP is usually evaluated by raw material base, format, flavor profile, nitrogen level, solubility, packaging, sample performance, and export documentation. Qianxuan supports HVP powder and HVP liquid sourcing with product specifications, COA availability, sample evaluation, and OEM formulation discussions.
Documentation can be confirmed based on the selected product and destination-market requirements. Available support may include ISO9001, ISO22000, HACCP, HALAL documentation, product specifications, COA, and related export documents upon request.
FAQ
Hydrolyzed Vegetable Protein FAQ
What is hydrolyzed vegetable protein (HVP)?
Hydrolyzed vegetable protein, often shortened to HVP, is a savory food ingredient made by breaking down vegetable proteins into smaller amino acids and peptides. It is used to improve umami, savory depth, and flavor continuity in industrial food formulations.
What is HVP powder used for?
HVP powder is commonly used in dry seasoning blends, soup powder, snack seasoning, instant food seasoning, compound seasoning systems, and plant-based savory formulations. It is useful when manufacturers need a dry, easy-to-blend savory ingredient.
What is the difference between HVP powder and HVP liquid?
HVP powder is preferred for dry premixes and powder seasoning systems, while HVP liquid is preferred for sauces, soup bases, liquid seasonings, and wet processing. The best format depends on the production process, target flavor profile, packaging, and dosage method.
How do I choose soy HVP, corn HVP, or mixed vegetable protein HVP?
Soy-based HVP is usually selected for richer soy-style umami and sauce-style savory notes. Corn-based HVP is suitable when a roasted corn-style savory profile is preferred. Mixed vegetable protein HVP can provide a more rounded profile for customized seasoning systems.
What affects hydrolyzed vegetable protein HVP price?
HVP price depends on powder or liquid format, raw material base, nitrogen level, flavor profile, packaging, order quantity, customization requirements, and documentation needs. For accurate quotation, buyers can provide target application, annual volume, destination market, and required documents.
Can HVP be customized for seasoning, soup base, and sauce applications?
Yes. HVP powder and HVP liquid can be discussed for OEM formulation projects, including flavor direction, concentration, packaging, and application-specific performance requirements. Final customization depends on product feasibility and required documentation.
Can Qianxuan provide COA and export documents?
COA and export documentation support are available upon request. Exact documentation should be confirmed by product model, batch, buyer requirements, and destination-market requirements.
Further Reading
Related HVP Articles
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