Description – Hydrolysed vegetable protein derieved from Soyabeans is called HVP soy. It has characteristic salty and umami taste due to which it is highly preferred flavouring agent in savory food formulations.
Application – It is used as a flavor enhancer in many processed foods and seasonings accompanying ready to eat foods. As the proteins are broken down into their constituent amino acids, the result contains maximum percent of glutamate and that is the reason hydrolyzed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.
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