Hydrolyzed vegetable protein is an important source of protein for human consumption because of its high content of glutamic acid and rich source of raw plant protein, its nutritional value is close to that of animal protein, and its cholesterol content is low, containing a large number of essential amino acids. The main functions are umami agent, nutrition enhancer and meat flavor raw materials. Compared with traditional MSG, the subsequent taste is more sufficient, and MSG can play a color, aroma, taste and other nutrients in one, is a new type of food flavor enhancer that has flourished in recent years.

Raw materials and production

Hydrolysates of many plant proteins can be used to process a wide variety of products to add flavor and serve as the basis for flavorings. The most common sources of protein are soybean protein, corn protein, wheat protein, rapeseed protein, peanut protein and so on. Different raw materials will produce different flavor-enhancing substances after hydrolysis. HVP manufacturing methods include acid hydrolysis and enzymatic hydrolysis of plant protein, by hydrolysis, decolorization, neutralization, deodorization, impurity removal, seasoning, sterilization, spray drying and other processes manufactured.

Product features

The color of HVP can be tan, brown, or decolorized. HVP can have different flavors such as beef, pork, chicken and fish. In some products, due to the high glutamate content, HVP has replaced MSG in formulations.

1. It is rich in amino acids, peptide compounds, organic acids, trace elements, nucleotides, inorganic salts, carbonization and so on. It can strengthen the nutritional content of food.

2. mixed with nucleotide and other umami agents, has the effect of multiplying, increasing freshness, increasing flavor and giving food mellow taste effect. When seasoning, just add a little to enhance the taste and texture, improve the quality of the product. The taste is delicious, and the aftertaste is mellow and satisfying. At the same time, it has the function of light salt and cover up odor.

3. added in the production of meat flavor, participate in the Maillard reaction, provide the amino acids required for the reaction, make the meat flavor base of the reaction more pure, more full taste, can also be used as a carrier.

4. high temperature cooking resistance, maintain the original flavor after cooling, suitable for microwave food, frozen frozen food, fried food, high temperature canned food, etc., wide range of use, stable quality.

Applications

HVP has a very wide range of applications, can be used in a wide variety of food and food ingredients that need to enhance flavor. HVP applications include:

• Snacks: can be used in shrimp fillets, fish, sausage, shrimp balls, can enhance the delicious flavor of seafood, cover up the bad flavor of seafood.

• Sauce: can be used to facilitate soup, gravy, canned soup, improve umami, to produce meat aroma effect,  average taste.

• Canned food: sardines, autumn knifefish, chicken, pork, pickled vegetables, seafood, etc, can remove odor such as fishy, rust taste, enhance the meat flavor, improve product flavor.

• Processed meat: sausage, meat ball, beef, fish fillet, hot dog, ham, dried meat, etc ‚ can strengthen the natural taste of meat, improve the aroma, reduce the smell of meat, reduce production costs.

In addition to being used in the above foods, HVP is also widely used as a flavor enhancer for meat flavors, seasonings and other foods. Due to the existence of a variety of amino acids, reducing sugar, yeast extract and HVP under the adapted temperature Maillard reaction, can produce many flavors such as poultry, pork, beef and so on, these flavor ingredients after adding other spices continue to refine, can get a unique flavor flavor.