Hydrolyzed vegetable protein
- Hydrolyzed vegetable protein
Hydrolyzed vegetable protein, or HVP, 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 hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting brown powder contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods.
A similar product, from dairy origin, is hydrolyzed whey protein.
Other sources of glutamate, sometimes used in conjunction with HVP, include autolyzed yeast extract and hydrolyzed yeast extract.
See also
*Hydrolyzed protein
External links
* [http://www.npr.org/templates/story/story.php?storyId=5364970 MSG's relationship to migraines]
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Look at other dictionaries:
hydrolyzed vegetable protein — a vegetable protein broken down into amino acids and used as a food additive to enhance flavor, esp. in soups, sauces, and processed meats. Abbr.: HVP, H.V.P. * * * … Universalium
hydrolyzed vegetable protein — hy′drolyzed veg′etable pro tein n. coo nut a vegetable protein broken down into amino acids and used as a food additive to enhance flavor … From formal English to slang
hydrolyzed vegetable protein — a vegetable protein broken down into amino acids and used as a food additive to enhance flavor, esp. in soups, sauces, and processed meats. Abbr.: HVP, H.V.P … Useful english dictionary
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Hydrolyzed protein — is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid or strong base or using an enzyme such as the… … Wikipedia
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