{"id":10537,"date":"2020-05-08T08:05:20","date_gmt":"2020-05-08T14:05:20","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=10537"},"modified":"2022-04-18T08:34:46","modified_gmt":"2022-04-18T14:34:46","slug":"fb-hydrolyzed-vegetable-protein-production-methods-uses-and-market","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/10537\/fb-hydrolyzed-vegetable-protein-production-methods-uses-and-market\/","title":{"rendered":"Hydrolyzed Vegetable Protein: Production Methods, Uses, and Market"},"content":{"rendered":"

\"photoHydrolyzed vegetable or plant protein (HVP or HPP) is a flavor enhancer made from plant-based protein sources, such as soy, corn, and wheat.<\/p>\n

It’s widely used in many food items, such as soups, seasonings, snack foods, instant and frozen food products, and many other processed foods.<\/p>\n

How HVP is made<\/strong><\/h2>\n

HVP is made from single or combined plant-based protein sources, including soy, corn, and wheat.<\/p>\n

Protein molecules are long chains of amino acids linked together by peptide bonds. These bonds are broken to produce HVP through a process called acid hydrolysis, which uses a protic acid \u2013 usually hydrochloric acid \u2013 to catalyze the reaction with the addition of water. The solution is then neutralized with a base like sodium hydroxide, which leaves behind sodium chloride (table salt).<\/p>\n

The peptide bonds can also be broken with the use of proteases and water through enzymatic hydrolysis. The proteases used for this production method can alter the taste-enhancing properties of the product.1<\/sup><\/p>\n

The resulting product \u2013 produced either from acid or enzymatic hydrolysis \u2013 contains, among other amino acids, glutamic acid, which imparts an umami flavor and aroma. Umami, which means “delicious” in Japanese, is one of the five basic tastes that has been described as meaty and savory. Salt and various volatile compounds also contribute to the taste of HVP.<\/p>\n

The protein source, concentration of the acid, the time and temperature of the reaction, the degree of hydrolysis, and other factors, all affect the organoleptic properties of the final HVP product, which are available in dry, paste, or liquid forms.2<\/sup><\/p>\n

Manufacturers use HVP to intensify the flavor of a variety of food products, including soups, gravy, sauces, stews, stocks, bouillon cubes, beef products, imitation meat products, and processed meat products. It’s also used to restore the flavor of certain food products, which may be lost during the canning, freezing, or drying process.<\/p>\n

HVP contains MSG<\/strong><\/h2>\n

Monosodium glutamate (MSG) is a sodium salt of glutamic acid, an amino acid that functions as an excitatory neurotransmitter. Glutamic acid is naturally produced in your body and exists in almost all foods, especially protein-rich foods like meats.<\/p>\n

While MSG and HVP are commonly used interchangeably to refer to the same ingredient, MSG is only a component of HVP. HVP may contain as much as 20% glutamate and 45% sodium, whereas MSG contains approximately 80% glutamate and 12% sodium.5<\/sup><\/p>\n

MSG, like HVP, is a flavor enhancer with an umami taste that enhances the meaty and savory flavor of foods. It’s commonly added to Chinese food, soups, snack foods, and processed meats. The use of MSG, however, has remained controversial.<\/p>\n

Preclinical studies have linked MSG with behavioral changes, inflammation, as well as liver and heart damage. These effects, however, have not been demonstrated in humans.3,4<\/sup> Still, many people identify themselves as sensitive to MSG, reporting symptoms like headaches, numbness, tingling, and nausea. While studies have failed to demonstrate a consistent link between the food additive and these symptoms in typically consumed amounts, many consumers are not comfortable using products containing MSG.6,7<\/sup><\/p>\n

In response to consumers’ negative perception of MSG, manufactures have increasingly relied on HVP as an alternative to provide the desired organoleptic properties of the end product.<\/p>\n

While HVP still contains MSG, consumers may perceive HVP as a healthier alterative to MSG because it’s made from vegetable proteins.<\/p>\n

The Food and Drug Administration (FDA) states that the term “hydrolyzed vegetable protein” is not an acceptable name because it does not list the food source from which the protein was derived. Conversely, “hydrolyzed wheat gluten,” and “hydrolyzed soy protein” are acceptable names because they identify the food source of the protein.8<\/sup><\/p>\n

\n

Interested in hydrolyzed vegetable protein?<\/h3>\n

Search for products quickly and easily with UL’s Prospector\u00ae <\/sup>platform. Find technical data and contact suppliers directly.<\/p>\n

Search now<\/a><\/h3>\n
\n

HVP market<\/strong><\/h2>\n

According to market research conducted by Mordor Intelligence, the HVP market is expected to grow at a compound annual growth rate (CAGR) of 5.2% through 2025.9<\/sup><\/p>\n

Shifting consumer preference towards plant-based products and clean-labeled food products are expected to drive the growth of the HVP market.<\/p>\n

Its wide variety of food applications, potential for innovation, and increased usage across the health and nutrition sectors are further expected to fuel market growth of HVP.<\/p>\n

Finally, there is expected to be an increased focus on developing new varieties of hydrolyzed vegetable proteins like rice and hemp that, unlike soy and wheat, are non-allergenic.<\/p>\n

References<\/strong><\/h2>\n
    \n
  1. Koo SH, Bae IY, Lee S, Lee DH, Hur BS, Lee HG. Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity. J Food Sci Technol<\/em>. 2014; 51(3):535-542.<\/li>\n
  2. Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring. J Agric Food Chem<\/em>. 1998; 46(2):481-489.<\/li>\n
  3. Freeman M. Reconsidering the effects of monosodium glutamate: a literature review. J Am Acad Nurse Pract<\/em>. 2006; 18(10):482-486.<\/li>\n
  4. Zanfirescu A, Unguriana A, Tsatsakis AM, et al. A review of the alleged health hazards of monosodium glutamate. Compr Rev Food Sci Food Saf<\/em>. 2019; 18(4):1111-1134.<\/li>\n
  5. Scopp AL. MSG and hydrolyzed vegetable protein induced headaches: review and case studies. Headache<\/em>. 1991; 31(2):107-10.<\/li>\n
  6. Fernstrom JD. Monosodium glutamate in the diet does not raise brain glutamate concentrations or disrupt brain functions. Ann Nutr Metab<\/em>. 2018; 73(5):43-52.<\/li>\n
  7. Obayashi Y, Nagamura Y. Does monosodium glutamate really cause headache? A systematic review of human studies. J Headache Pain<\/em>. 2016; 17:54.<\/li>\n
  8. CFR \u2013 Code of Federal Regulations Title 21: 21CFR102. https:\/\/www.accessdata.fda.gov\/scripts\/cdrh\/cfdocs\/cfcfr\/CFRSearch.cfm?CFRPart=102&showFR=1&subpartNode=21:2.0.1.1.3.2<\/a><\/li>\n
  9. Hydrolyzed vegetable protein market \u2013 Growth, trends, and forecasts (2020-2025). Mordor Intelligence website. https:\/\/www.mordorintelligence.com\/industry-reports\/hydrolyzed-vegetable-protein-market<\/a>. Accessed April 15, 2020.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Hydrolyzed vegetable or plant protein (HVP or HPP) is a flavor enhancer made from plant-based protein sources, such as soy, corn, and wheat. It’s widely used in many food items, such as soups, seasonings, snack foods, instant and frozen food … Continued<\/a><\/p>\n","protected":false},"author":60,"featured_media":10539,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1282],"class_list":{"0":"post-10537","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"\nHydrolyzed Vegetable Protein: Production Methods, Uses, and Market<\/title>\n<meta name=\"description\" content=\"Hydrolyzed vegetable or plant protein (HVP or HPP) is a flavor enhancer made from plant-based protein sources. 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