Food & Beverages
Hydrolysed Vegetable Protein (HVP)
Hydrolysed vegetable protein is derived from boiling cereals or legumes in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down, the protein present in vegetables into their component amino acids. The resulting product is further known as hydrolysed vegetable protein. Hydrolysed vegetable protein is widely used as a flavor enhancer in many processed foods such as soups, sauces, stews, seasoned snack foods, gravies, hot dogs, dips…
- Types
- Soy HVP · Wheat HVP · Others HVP
- Applications
- Soy Sauce · Other Sauces · Soup Bases
5 editions31 December 2025
$3,950Single user · USD · Market StructureExplore product: Hydrolysed Vegetable Protein (HVP)Compare research options for Hydrolysed Vegetable Protein (HVP)