Food Grade Hvp/Hydrolyzed Vegetable Protein Food Additives

Hydrolyzed Vegetable Protein (HVP), also known as amino acid liquid, with the English name "Hydrolyzed vegetable protein" and CAS number 100209-45-8, is produced through acid-catalyzed hydrolysis of plant proteins. Its main components include amino acids and a small amount of low-molecular-weight peptides. It appears as a pale yellow liquid, paste, or powdered granules, with a total nitrogen content of 5%-14% and a pH value of 5.0-6.5 in a 2% aqueous solution. Its amino acid composition depends on the raw materials used. HVP enhances flavor and aroma, masks undesirable odors, and exhibits high-temperature resistance, making it suitable for processed foods such as microwaveable meals and frozen foods.

Core Seasoning: Serves as a fundamental base for soy sauce, chicken bouillon, sauces, and compound seasonings, providing a rich foundational taste and mellow umami.

Convenience Foods: Widely used in flavoring packets for instant noodles and snacks, imparting a stable meaty flavor that can withstand high-temperature processes.

Meat Processing: Added to products like sausages and hams to enhance and stabilize meaty notes, compensating for flavor loss during processing.

Plant-Based & Catering: Applied in plant-based meats to replicate the savory taste of meat; used in catering soups and hot pots for quick umami enhancement and cost efficiency.