Description

Hydrolyzed Vegetable Protein is a versatile food ingredient produced by breaking down plant proteins into smaller peptides and amino acids. This process enhances flavor, improves solubility, and increases bioavailability, making it a valuable functional component in numerous food systems. It serves as a key savory flavor enhancer and nutritional supplement for manufacturers in the food and beverage, nutritional product, and pet food industries.

Application

• Flavor Enhancement & Savory Notes: Widely used as a natural flavor enhancer and umami contributor in soups, sauces, gravies, bouillons, snack seasonings, and ready-to-eat meals.
• Processed Meat & Seafood Products: Functions as a binder and flavor carrier in sausages, patties, surimi, and other meat analogs, improving taste and mouthfeel.
• Convenience & Instant Foods: A core ingredient in instant noodles, dehydrated soups, and meal kits, providing a robust flavor base and rapid solubility.
• Nutritional & Dietary Supplements: Incorporated into protein powders, meal replacement shakes, and clinical nutrition products as a source of easily digestible peptides and amino acids.
• Pet Food & Animal Feed: Used to improve palatability and nutritional profile in premium pet foods and specialized animal feed formulations.
• Vegetarian & Vegan Products: Provides a savory, meat-like flavor profile in plant-based burgers, meat alternatives, and vegetarian culinary products.

Basic Information

Product Name	Hydrolyzed Vegetable Protein
CAS No.	100209-45-8
Molecular Formula	Variable (Protein Hydrolysate)
Molecular Weight	Variable
Synonyms	HVP; Vegetable Protein Hydrolysate; Plant Protein Hydrolysate; Hydrolyzed Plant Protein; Protein Hydrolysates, Vegetable; Flavor Enhancer 637; Glutamic Acid, Vegetable Source; Autolyzed Yeast Extract (related); Yeast Extract (related)
EINECS	Contact for details

Quality Control

Our Hydrolyzed Vegetable Protein is manufactured and tested to meet stringent food-grade specifications. Quality assurance protocols ensure compliance with relevant standards such as FCC (Food Chemicals Codex) and adherence to GMP (Good Manufacturing Practice) guidelines. Certificates of Analysis (COA) documenting key parameters like amino acid profile, total nitrogen, sodium chloride content, and microbiological safety are available upon request to guarantee consistent quality and traceability for your formulations.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry, and well-ventilated area at room temperature (15-25°C). This product is hygroscopic (moisture-sensitive); the container must be kept tightly sealed after opening to prevent caking and maintain quality.

Specification

Item	Specification
Appearance	Light yellow to brown powder or paste
Identification (IR)	Conforms
Assay (Total Nitrogen, dry basis)	Contact for details
Amino Nitrogen	Contact for details
Sodium Chloride Content	Contact for details
Loss on Drying	≤ 6.0%
Ash Content	Contact for details
Heavy Metals (as Pb)	≤ 10 ppm
Arsenic (As)	≤ 3 ppm
Total Plate Count	≤ 10,000 CFU/g
Yeast & Mold	≤ 100 CFU/g
E. coli	Negative
Salmonella spp.	Negative / 25g

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.