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.
Avalible as HVP Soya and HVP Rice
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