Hydrolysed Vegetable Protein (SOYA)

Hydrolysed Vegetable Protein (SOYA)

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Hydrolysed Vegetable Protein (SOYA)

Hydrolysed vegetable protein, also known as HVP is a natural & organic product rich in amino acids, minerals, micronutrients and is widely used in small amounts to add or enhance favour of many processed foods such as soups, snack foods, veggie burgers, seasonings and more. It is considered as natural additive.

Titan biotech’s hydrolysed vegetable protein(soya) is one of the leading natural flavor enhancer in the present food industry, in which, Yeast Extract Powder (natural alternative to mono sodium glutamate-MSG) is present and is also specifically used in all type of soups, snack seasonings, taste makers.

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It is widely used in small amounts to add flavour.

Umami is present in this product which create taste sensation in many commercially processed foods. It is a replacement of sodium glutamate because it contains high amount of natural ribo-nucleotide. The percentage of glutamine acid and the process of extraction of hydrolysed vegetable protein (soya) and sodium glutamate are entirely different.

Hydrolysed Vegetable Protein
Features


  • Enhancing flavor
  • Good solubility
  • Natural and safe
  • Better mouth fullness

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Application of Hydrolysed Vegetable Protein

  • All kinds of Flavoring: High Grade especially fresh oyster oil, chicken bouillon, essence spices, margarine, butter spreads, table salt replacer.
  • Meats, aquatic product processing: Such as meta foods, cured meats like-ham & bacon, hot dog. It helps in hiding the bad smell of the meat. It has the function to rectify the flavor and increase the savory of the meat.
  • Bakery Foods: Fresh baked goods including Biscuits, Cakes, Puffed food, Bread Loaf (Plant Bakery Type), Pizza base, Flat Bread (tortillas) & Breadcrumbs
  • Fermented Food: Food vinegar, Dairy products, Fermented bean curd
  • Food Meals: Vegetable mixtures, microwave meal
  • Processed Food: Canned meat, Canned fish and Canned vegetables
  • Canned Food: Canned meat, canned fish, and canned vegetablesSeasoning Agent: Fast-food, Leisure food, pickles, savoury snacks or pies, Pasta, Seasoning mixtures (dry/spice rubs)
  • Noodles & Chinese Dishes: Grain based dishes, noodles, soups, sauces, Instant snacks.
  • Beverages: It us used in plant protein beverages, cold drinks
  • All Kinds of Sauces: Soya sauce, tomato sauce, cooking sauces
  • Nourishing Liquid: It can be prepared with other nutrients to produce nutrient oral liquid.



Fuctional Properties of HVP

  • HVP shows greater solubility in comparison to intact proteins. This solubility is especially high at PH 4-5. This property is especially important in the production of foods and fruit juices or beverages.
  • HVP shows Higher Thermal stability compared to native protein, which is especially important in heat sterilization of products.
  • HVP shows Emulsifying properties especially important in food production of foods for children & food composition for adults.
  • HVP has great Water-and-fat-holding capacities which is crucial for determining texture properties of food products such as juiciness, mouthfeel and tenderness.
  • HVP allows Foam formation and stability which helps in preparation of foams, cakes and bread. This property plays important textural and structural roles.

HVP FOUND IN

    Soup, stew, stock, broth, bouillon cubes, seasonings, spices, chips, instant soup, beef products, flavorings, veggie burgers, imitation meat products, chili, frankfurters, sauces, gravy, dipping sauces, cheese powder, noodle spices, frozen meals, chicken powder, chillies, dips, pizza, salad dressing, gravy spices (Veg & Non-Veg both) etc.


How Hydrolysed Protein is created?

    The procedure involved in boiling foods such as soy, corn, or wheat in hydrochloric acid(HCL) and then neutralizing the boiled solution with sodium hydroxide(NaOH). The acid breaks down the protein in vegetable into their component amino acids. When producing hydrolysed proteins, the chemical breakdown of the proteins may result in the formation of free glutamates.

Soucres of Hydrolysed Vegetable Protein

T
O
P
6
  1. Maize or Corn meal
  2. Soybean meal
  3. Other vegetables
  4. Wheat gluten
  5. Soya flour
  6. Yeast

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