Acid-hydrolyzed vegetable protein

Acid-hydrolyzed vegetable protein (HVP), also known as acid-hydrolyzed soy protein or acid-hydrolyzed wheat protein, is a flavor enhancer commonly used in processed foods. It is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolysis of protein breaks down the protein into its component amino acids, which can then be used to enhance the flavor of food.

Production

The production of acid-hydrolyzed vegetable protein involves several steps. First, the vegetable protein source, such as soy, corn, or wheat, is boiled in hydrochloric acid. This process breaks down the protein into its component amino acids. The solution is then neutralized with sodium hydroxide. The resulting product is a dark-colored liquid or powder that has a strong, savory flavor.

Uses

Acid-hydrolyzed vegetable protein is used as a flavor enhancer in a variety of processed foods, including soups, sauces, and processed meats. It is also used in vegetarian and vegan products as a meat substitute. In addition to enhancing flavor, HVP also adds protein to foods.

Health concerns

There have been some health concerns associated with the consumption of acid-hydrolyzed vegetable protein. In particular, it has been found to contain monosodium glutamate (MSG), which can cause adverse reactions in some people. Additionally, some studies have suggested that the process of acid hydrolysis may produce potentially harmful byproducts.

See also

• Hydrolyzed protein
• Food processing
• Flavor enhancer
• Monosodium glutamate