Hydrolyzed Vegetable Protein
Aliases: HVP
CAS: 100209-45-8
Usage: Used as a flavor enhancer and protein source in various food products, including soups, sauces, and meat alternatives.
Characteristics: A complex mixture of amino acids obtained by hydrolyzing vegetable proteins, offering a savory, umami flavor.
Detailed Description: Hydrolyzed Vegetable Protein (HVP) is produced by breaking down vegetable proteins into their constituent amino acids. It is widely used in the food industry as a flavor enhancer, imparting a savory, umami taste. HVP is particularly valuable in vegetarian and vegan products as a protein source and flavor enhancer.
Performance Features: Enhances the savory flavor of food products, contributing to a richer taste profile.
Advantages: Provides a vegetarian and vegan-friendly protein source and flavor enhancer.
Benefits: Improves the taste and nutritional value of food products, catering to diverse dietary preferences.
Extended Applications: Used in soups, sauces, meat alternatives, and as a general flavor enhancer in various culinary preparations.