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Information on Hydrolyzed Vegetable Protein (HVP) Hydrolyzed Vegetable Protein is a “Flavour Enhancer” used in processed foods like soups, chilli, sauces, gravies, strews, potato chips & pretzels. Hydrolyzed Vegetable Protein is a protein derived from various plant sources such as Soybeans, Wheat, Corn, Canola, Pea etc. It is broken down into Amino Acids by a chemical process called Acid Hydrolysis.Hydrolyzed Vegetable Protein (HVP) is a fine, free flowing, spray dried powder derived from high quality soya. It is yellow to light brown coloured soluble powder with typical beanie sweetish taste.Hydrolyzed Vegetable Protein is hygroscopic in nature. It should be packed in tightly closed containers.New Alliance Dye Chem Pvt. Ltd. is a leading worldwide manufacturer of Hydrolyzed Vegetable Proteins (HVPs) for use in food applications. New Alliance Dye Chem Pvt. Ltd. is a leading worldwide manufacturer of Protein Hydrolysate products. Synthesis / Manufacturing Process of Hydrolyzed Vegetable Protein (HVP) Hydrolyzed Vegetable Protein (HVP) is produced from advance protein hydrolysis technology. It is produced by boiling foods such as soy, corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. Hydrolyzed Vegetable Protein is a Spray Dried product. The process is carried out in controlled conditions to prevent bacterial contamination during the process. |
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Specifications of HYDROLYZED VEGETABLE PROTEIN (HVP) : |
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Uses / Application of Hydrolyzed Vegetable Protein (HVP) Hydrolyzed Vegetable Protein is natural plant based protein product. It used in food preparation to enhance the flavours, mouthfulness and lingering taste. |
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Amino Acid (Protein Hydrolysate)
