Hydrolyzed vegetable protein

HVP (Hydrolyzed Vegetable Protein) Powders, also known as Hydrolyzed Protein Powder, are widely known to provide a distinctive Umami Flavor which enhances the flavor profile of the product. We have created a consistent range of HVPs made from different sources of plant or vegetable proteins like Soya, Ground Nut, Maize / Corn and Wheat among others.

Manufacturing Procedure
The production process for HVP depends mainly on the required organoleptic properties of the final product. In general, common vegetable raw materials required for manufacturing of Hydrolyzed Vegetable Protein include defatted oil seeds (soy, rapeseed), and protein mainly from maize, pea, wheat and rice.

Applications : Instant Noodles, Seasonings, Savories, Extruded Snacks, Sauces among other food products. Foods produced by canning, freezing, or drying, lose flavor, therefore manufacturers can use HVP to reinstate the lost flavours, and bring out latent taste characteristics, eventually improving the flavour of the food. HVP is used in a wide range of products such as in the spice, meat, gravies, soups, fish, fine-food and snack industries.