Soy Protein Food Additive For Sauce HVP – Hydrolyzed Vegetable
Protein Yellow Soluble Powder
HVP Hydrolyzed Vegetable Protein
| Odour | Savoury smell |
| PH(2% solution) | 6~8 |
| Total Nitrogen | ≥5.0 |
| Amino Nitrogen | ≥4.0 |
| Hydrolyzed Protein | ≥40.0 |
| NaCl | ≤45.0 |
| Moisture | ≤5.0 |
| Ash | ≤49.0 |
Hydrolyzed Vegetable Protein (HVP) is derived from plant-based
proteins through acid-catalyzed hydrolysis. Its primary components
are amino acids, which is why it is also referred to as an amino
acid solution. HVP is widely utilized in premium condiments,
nutritional fortification bases, and as a raw material for meat
flavorings.
Product Overview:
Hydrolyzed Vegetable Protein Powder is a spray-dried amino acid
seasoning derived from hydrolyzed soybean protein solution.
Key Characteristics:
Rich plant-based protein aroma, high amino acid content, and a
naturally sweet, savory taste.
Enhances and complements primary flavors while masking undesirable
odors.
Amino acid profile is similar to that required by the human body;
chloropropanol levels are below strict safety limits, supporting
healthier food formulations.
Excellent binding properties, easy to measure and incorporate into
various products.
Applications:
HVP is produced by hydrolyzing plant proteins under acidic
conditions, yielding a product rich in amino acids. Available in
forms ranging from yellowish to yellowish-brown liquid, paste,
powder, or granules, it is widely used in:
Broths, clear soups, sauces, and seasonings
Meat and poultry flavorings (chicken, beef, pork powders)
Snack foods, extruded products, and aquatic product processing
Convenience foods, frozen meals, and household cooking
Recommended Usage:
Chicken bouillon: 2–15%
Seasoning packets, instant noodle seasonings: 1–10%
Soups and soy sauce formulations: 1–20%
Meat products, baked goods, frozen foods, and home spices: 0.5–5%
Packaging:
20 kg Kraft paper bags or barrels. Custom packaging options are
available upon request.
Shelf Life: 18 months
Storage Instructions:
Store in a cool, dry place away from direct sunlight.
Avoid placing bags or barrels directly on the floor.
Production Process:
HVP is manufactured from one or more plant protein sources—such as
soy, corn, or wheat—through acid hydrolysis. This process breaks
peptide bonds in protein chains using hydrochloric acid and water.
The solution is then neutralized with sodium hydroxide, resulting
in sodium chloride as a byproduct.
Alternatively, enzymatic hydrolysis using proteases may be applied,
though this can modify the flavor-enhancing characteristics. The
final product contains glutamic acid, which contributes a savory
umami taste, along with salt and various volatile compounds that
define its flavor profile.
First Aid Measures:
Eye contact: Rinse thoroughly with water for at least 15 minutes, holding
eyelids open. Seek medical attention immediately.
Skin contact: Wash with soap and water for 15 minutes. Remove contaminated
clothing and shoes. Seek medical help if irritation occurs. Launder
clothing before reuse.
Inhalation: Move to fresh air. Administer artificial respiration or oxygen if
necessary. Seek medical attention if symptoms develop.
Ingestion: Do not induce vomiting. If conscious, rinse mouth and drink 2–4
cups of milk or water. Seek immediate medical assistance.
Personal Protective Equipment (When Dust is Generated):
Respiratory protection: Use dust filters.
Hand protection: Wear suitable gloves.
Eye & face protection: Use CSA Standard 294.3-07 compliant goggles.
Skin & body protection: Wear protective clothing to avoid skin contact. Change
contaminated clothes and wash hands after handling.
CAUTION:
This product contains soy. Sensitive individuals may experience
adverse reactions. In case of allergic response, seek medical help.
Store in a tightly sealed container in a cool, dry, and
well-ventilated area, away from incompatible materials.
"Keep out of reach of children."
