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
