Hydrolysed Vegetable Protein

  • CAS Number – 100209-45-8
  • Description – Hydrolyzed vegetable or plant protein (HVP or HPP) is made from plant sources like soy, corn and wheat. It has been extensively used as a flavor enhancer in the food industry.
  • Application – Hydrolysed vegetable protein (HVP) has been used for many years to give meat-like flavour to food products that is attributed to the high levels of free glutamic acid. It is used in many food items, such as snack products, seasonings, soups, frozen and instant food products, and many other processed foods.
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