Soy Protein Food Additive For Soy Sauce HVP Hydrolyzed Vegetable Protein Yellow

Product Specification

Soy Protein Food Additive For Sauce HVP – Hydrolyzed Vegetable Protein Yellow Soluble Powder

HVP Hydrolyzed Vegetable Protein

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."