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HYDROLYSED PROTEIN
HYDROLYSED VEGETABLE PROTEIN (HVP) – ACID HYDROLYSATE OF GROUND NUT
Hydrolyzed Vegetable Protein – Flavor Enhancer WINSPRO EXIM is one of the major supplier of Hydrolyzed Vegetable Protein or HVP, which is produced by boiling non-GMO, defatted groundnut powder, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods. HVP acts as a flavor enhancer for seasoning on ready to eat food products.
As the proteins are broken down into their constituent amino acids, the result contains as much as 20 percent glutamate and that is the reason hydrolyzed
vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.
HVP Ground Nut is hydrolyzed plant protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for
seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted groundnut. It is yellow to light brown colored water-
soluble hygroscopic spray dried powder. This is used to substitute for soya.
1.Enhancing umami flavor
2.Good solubility.
3. Natural and safe.
4. Better mouth fullness
Applications:
HVP is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations.
HVP offers more of meaty, smoked, umami flavor suitable for beef, chicken soups.
HVP find use in instant soups, ready to eat snacks such as extruded snacks, noodles,wafers, spice mixes, meaty flavor enhancer, sauce, mono Sodium Glutamate replacer.
HVP also used in plant protein beverages, cold drinks and cold food to enhance the mouth fullness.
HVP used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.
Specifications Data Sheet
HYDROLYSED VEGETABLE PROTEIN, (HVP) – (Acid Hydrolysate of Soya)
WINSPRO EXIM is one of the major supplier of Hydrolysed Vegetable Protein or HVP, which is produced by boiling non-GMO, defatted Soya powder, in acid and
then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The
resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used
as a flavor enhancer in many processed foods.
HVP acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are broken down into their constituent amino acids, the result contains
as much as 20 percent glutamate and that is the reason hydrolyzed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.
1. Natural substitute for salt & MSG
2. Enhancing umami/meaty flavor
3. Good solubility.
4. Natural and safe.
5. Better mouth fullness.
6. 100% vegetarian
SPECIFICATIONS
| Product | HYDROLYSED VEGETABLE PROTEIN, HVP (ACID HYDROLYSATE OF SOYA). |
| DESCRIPTION | FINE, FREE FLOWING, SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER DERIVED FROM HIGH QUALITY NON-GMO SOYA. |
| COLOR | YELLOW TO LIGHT BROWN COLOURED POWDER |
| ODOUR | TYPICAL BEANY SWEETISH, |
| SOLUBILITY | 2% SOLUTION IN WATER IS CLEAR TO SLIGHT HAZY.. |
| pH OF 2 % SOLUTION | 4.50 TO 7.00 AT 27 DEGREE CELCIUS. |
| LOSS ON DRYING | NMT 10% W/W AS ESTIMATED BY AOAC METHOD |
| CHEMICAL PARAMETERS: (ON DRY WT. BASIS) | |
| NITROGEN CONTENT(N) | 3.00 - 5.00% W/W AS ESTIMATED BY KJELDAHL’S METHOD |
| ASH CONTENT | NMT 40.00 % W/W |
| CHLORIDE CONTENT | 30.00-40.00 % W/W |
| MICROBIOLOGICAL PARAMETERS: | |
| TOTAL PLATE COUNT | NMT 10,000 CFU PER GRAM. |
| YEAST & MOULDS | ABSENT |
| E.coli. | ABSENT |
| SALMONELLA | ABSENT |