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Hydrolysed vegetable protein

Also Known As : HVP, Hydrolyzed Protein, Hydrolyzed Soy Protein, Hydrolyzed Wheat Protein, TVP, Texturized Vegetable Protein, Hydrolyzed Whey Protein


Taste Profile

It has umami (savory meat flavor) taste.

Usage Tips

  1. Hydrolysed vegetable protein can be found in soup, stew, stock, broth, seasonings, spices, chips, instant soup, in flavorings,sauces, gravy, dipping sauces and cheese powder
  2. It is used to add flavor in products such as stocks, bouillons, sauces and ready meals.

Common names and forms

  1. Hydrolysed Vegetable Protein (Soya)
  2. Hydrolyzed Plant Protein
  3. Hydrolyzed Vegetable Protein (Soya)
  4. Stabilizer (Hydrolysed Vegetable Protein)
  5. Texture Wheat Protein
  6. Vegetable Protein (Soy)
  7. Wheat Protein


Hydrolysed vegetable protein is a flavour enhancer that is used in processed foods like soups, chili, sauces, gravies, stews and some meat products like hot dogs. It is produced by boiling foods like soy, corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids by a chemical process called acid hydrolysis.

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”