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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.