Hydrolyzed Vegetable Protein is added to processed foods, such as stews, gravies, sauces, chili, soups, hot dogs, etc., to enhance flavor. The HVP making process involves boiling of wheat, corn or soy in hydrochloric acid and then neutralizing the boiled mix with sodium hydroxide.
- Product: Hydrolyzed Vegetable Protein (HVP).
- Appearance: Brown coloured Powder.
- Protein Content: 28.0% To 34.0.
- Application: Pharma, Food & Beverages, Potato Chips.