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Hydrolized Vegetable Protein
Hydrolyzed vegetable protein (HVP) is a flavor-enhancing ingredient derived from plant sources that undergoes a process of enzymatic hydrolysis, breaking down proteins into amino acids. It is widely used in the food industry to intensify savory flavors in various dishes, adding depth and richness to the taste profile of foods like soups, sauces, and snacks.
Hydrolyzed vegetable protein (HVP) is utilized as a flavor enhancer and food additive in various processed foods, such as soups, seasonings, sauces, and snack products.
HVP functions by providing a concentrated source of amino acids, including glutamic acid, which contributes to a savory or umami taste. It enhances the overall flavor complexity of foods and is particularly valued for its ability to improve taste perception and depth in a variety of culinary products.
Storage:
Cold-dry Storage
Well Ventilated Area
Protect from The Light
Packaging:
20-25 kg/pale
