- 2 Years
Hydrolyzed Vegetable Protein is utilized as a flavoring agent that can improve the flavor of several food formulations such as noodles, wafers, spice mixes, snacks, soup, plant protein beverages, cold drinks, sauce, and numerous other products. Provided with longer shelf life, precise pH value and accurate composition, it is applicable as a natural alternative to mono sodium glutamate (MSG). Used in cold food to improve the mouth roundness, it also finds application in seasonings by working as a base. Also specifically employed in all kinds of snack seasonings, taste makers and soups, Hydrolyzed Vegetable Protein is utilized as a flavor enhancer in several processed foods. HVP works as a flavor enhancer for seasoning several food products. As the proteins are wrecked down into their basic amino acids, the result covers as much as 20 percent glutamate and that is the reason it is accounted as an essential in foods by rendering it a savory as well as a meaty flavour.
- HVP - S, R, G
- Protein Concentration : 30% - 60%
- Sodium Concentration : 30% - 50%
- Source: Soy, Rice, Groundnut
1. What use do hydrolyzed plant proteins have?
Ans - A taste enhancer known as hydrolyzed vegetable or plant protein (HVP or HPP) is created from plant-based protein sources such soy, corn, and wheat. Several food products, including soups, seasonings, snack foods, instant and frozen meal items, as well as many other processed foods, use it extensively.
2. Is hydrolyzed protein from vegetables allergic?
Ans - The fact that proteins are broken down into single amino acids, which are unlikely to cause an allergic reaction, suggests that at least aHVP is not allergenic.
3. What advantages does hydrolyzed protein offer?
Ans - Protein that has been hydrolyzed has been linked to the following advantages:
a. Increased and accelerated amino acid availability
b. More pronounced insulin tropic action
c. Faster post-workout and during-workout recovery
d. Effective with older people
4. How is hydrolyzed vegetable protein produced?
Ans - Boiling foods like soy, corn, or wheat in hydrochloric acid and neutralising the solution with sodium hydroxide yields hydrolyzed vegetable protein (HVP). The acid breaks down the protein in plants into their component amino acids.
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