HVP

Hydrolysed Vegetable Protein (HVP) is a flavour enhancer obtained from vegetable proteins such as weat gluten, corn gluten, defatted soy flour, an defatted cottonseed.

The proteins are hydrolysed into their component amino acids after which the reaction mixture is neutralised with sodium carbonate and refined. The refined liquid HVP consist of amino acids, monosodium glutamate, amino acid derivatives, salt and water. After being stored for several months, the liquid HVP is concentrated into a paste, dried, and ground.

A typical dried HVP consist of 40-45% salt, which is generated during the neutralisation process and serves to enhance the mouth feel of the HVP and provide preservation properties. It normally contains 9-12% monosodium glutamate and the remaining fraction consists of flavour solids. There are 2 basic types: pale HVP, which functions as a flavour enhancer with delicate spray flavours used in cream-type soups and sauces, and poultry; and dark HVP, which functions as a flavour donor with strong meaty flavours used in stews and broths. HVP is stable under varying processing conditions. It is used to improve flavours in soups, dressings, meats, snack foods, and crackers.