{"id":14296,"date":"2023-06-07T06:05:39","date_gmt":"2023-06-07T12:05:39","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=14296"},"modified":"2023-07-14T09:47:57","modified_gmt":"2023-07-14T15:47:57","slug":"fb-hydrolyzed-vegetable-protein","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/14296\/fb-hydrolyzed-vegetable-protein\/","title":{"rendered":"Hydrolyzed Vegetable Protein \u2013 The International Food Flavoring Superstar"},"content":{"rendered":"

\"photoWhat is related to MSG (monosodium glutamate)<\/a> and lends savory, umami flavor to a variety of food products throughout grocery stores? Hydrolyzed vegetable protein (HVP)<\/a>, an international food flavoring superstar.<\/p>\n

Hydrolyzed vegetable protein (HVP)<\/a> is most commonly made by first boiling food items such as soy, corn, or wheat. The solution is then neutralized using an acid called sodium hydroxide, resulting in the breakdown of the proteins found in these foods. Proteins are made up of amino acids, and through the vegetable protein hydrolysis process, one of the resulting amino acids is glutamic acid<\/a>. People are often more colloquially familiar with glutamic acid<\/a> which people may know in its salt form, monosodium glutamate <\/a>(MSG)<\/a>, a component of HVP<\/a> that makes up about 10 to 30 percent of the final HVP<\/a> product.1<\/sup><\/p>\n

While it is typically produced through acid hydrolysis, hydrolyzed vegetable protein (HVP)<\/a> can also be made through enzymatic hydrolysis, in which protease enzymes<\/a> are used to break down the proteins from the food items into their component amino acids.2<\/sup><\/p>\n

A variety of factors in the production process can alter the organoleptic, or sensory experience, properties of the flavor-enhancing quality of the hydrolyzed vegetable protein (HVP)<\/a>. These factors include:3<\/sup><\/p>\n