Plant-based proteins such as soy, corn, or wheat gluten are hydrolyzed to produce Hydrolyzed Vegetable Protein, a traditional umami enhancer. Our HVPs are designed to provide strong taste enhancement and a deep savoury intensity in a variety of meal types. These HVPs, which are made with sophisticated hydrolysis and spray-drying methods, provide dependable batch-to batch consistency, robust solubility, and consistent performance. For particular uses of sodium-reduction requirements, custom profiles can be made.
Our Product Variants
Sourcing and Processing
We source premium-grade de-oiled cake from reputable suppliers known for their high quality products.
The process involves the acid hydrolysis of the de-oiled cake, effectively breaking down proteins into amino acids.
Following the hydrolysis, the resulting liquid undergoes neutralization using an alkali.
To ensure utmost purity, the liquid is meticulously filtered to eliminate impurities, including any potentially carcinogenic compounds.
The final step involves spray drying the purified liquid into a powdered form, tailored to meet the specific preferences of our valued customers.
Applications
Snacks
Meat Seasonings
Soups
Broths
Sauces
Instant noodles
Gravies
Industrial Food Formulations.
Quality Assurance
Premium Raw Materials with Full Traceability
Rigorous Quality Assurance Throughout Processing
BRC and HACCP Certification
Group Facilities for ETO, Pesticides, 3-MCPD, L.A.B Testing
On-Site Protein Analysis and Moisture Regulation
Certifications
FAQ
What is hydrolysed vegetable protein used for in food?
Hydrolysed vegetable protein (HVP) is an affordable, plant-based flavour enhancer, which is derived from soy, corn, or wheat. It gives the food product a savoury, ‘umami’ or meaty taste. HVP increases the savoury depth, balances taste and reduces the need for added salt or MSG. This makes the food taste fuller, meatier, and more consistent.
How is HVP produced from plant proteins?
Hydrolysed vegetable protein powder is made from breaking down plant proteins, usually soy, corn, or wheat. After the breakdown process, they are turned into their component amino acids through acid hydrolysis, generally using hydrochloric acid at high temperatures (90 – 120°C) for several hours. Next, the mixture produced is neutralised with sodium hydroxide, then filtered, and purified into a powder or liquid. Here, free glutamates, which boost food flavour, are often created.
Can HVP be used in soups, sauces, and snacks?
Yes, HVP can be widely used as a flavour enhancer in soups, sauces, and snacks. Hydrolysed vegetable protein works best for thermally stable, affordable, and formulation-friendly. It is commonly used to give the food a meaty or savoury (umami) flavour.
Does HVP contribute umami flavour to food products?
Yes, HVP’s main feature is the contribution to umami. It is a plant-based flavour enhancer that gives the food a deep, meaty, or brothy taste. Hydrolysed vegetable protein powder is often added to soups, sauces, gravies, stews, snacks, processed meats, and vegetarian alternatives for a robust, authentic, and rich taste.
Is hydrolysed vegetable protein suitable for clean-label formulations?
Yes, hydrolysed vegetable protein is highly apt for clean-label formulations. It is considered a natural alternative and is used to replace artificial enhancers. As a natural alternative, HVP provides a savoury umami flavour.