Hydrolyzed Vegetable Protein

Hydrolyzed vegetable protein (HVP) is a vegetable-based savory ingredient with an authentic broth or bouillon taste. It is sourced from soybean, maize and wheat. AIPU FOOD provides various HVP products which are able to apply to ground seasonings directly or the bases for other flavor materials.

 

 

 

Feature

 

Plenty of choice with over 40 different products.

Powder color ranges from light yellow to brown.

Various flavors: neutral flavor, poultry flavor, beef flavor, etc.

Application Recommendation

Flavor

Recommended products

Applications

Neutral flavor

ONS24, ONS26, OVS03

Meat products, savory snacks, seasoning mixes, soup base, marinade, etc. 

Beef flavor

LBS07, RBS04

Meat products, savory snacks, seasoning mixes, soup base, marinade, etc.

Poultry flavor

LCM09, RCS06

Meat products, savory snacks, seasoning mixes, soup base, marinade, etc.

 

Notes: Recommended dosage hereon is only for reference. Please refer to and comply with local laws before use. Meanwhile, we suggest manufacturers conduct trial tests for terminal products to ensure the optimal additive proportion.

 

 

 

FAQ

A: AIPU FOOD examines all the raw material suppliers strictly to ensure there is no genetically modified ingredient in applied raw materials.

A: AIPU FOOD takes strict management and control from the start of production when raw materials and processing aids are involved. We hereby promise seriously that our HVP products do not add any kind of animal-source ingredient.

A: AIPU FOOD strictly controls the production of HVP according to EU standards. Our reliable HVP products remain much less 3-MCPD than others from domestic HVP manufacturers. 

A: A common method of 3-MCPD removal is to convert chloropropanol into glycerol under certain conditions. So far, AIPU FOOD’s 3-MCPD removal method has reached the international advanced level.

A: HVP’s physical and chemical specifications include items such as total nitrogen (TN), amino nitrogen (AN), and sodium chloride (NaCl). TN indicates the protein content in HVP (normally the protein content is calculated by TN * 6.25). TN value is related to the protein source. AN value indicates the nitrogen content presented as amino acids in HVP. NaCl value is linked to the concentration and the dosage of HCl used for protein hydrolysis.

A: The main difference lies in there is an extra special technique of Millard Reaction during flavored HVP’s production, where the needed special flavor is generated under certain thermal reactions.

A: Pay attention to the flavor similarity between the selected HVP and the applied food material, for example, it is not suitable to apply RBS04 to a bouillon with a light flavor. Moreover, take the physical properties of HVP (such as hygroscopicity) into account during HVP application, in order to avoid production difficulties.

Product Recommendation

Product Appearance: HVP Powder.
Color Range: Yellow - Brown.
Product Feature: Neutral flavor, basic flavor, vegetarian, favorable price.
Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.

Product Appearance: HVP Powder.
Color Range: Brown.
Product Feature: Roast beef flavor.
Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.

Product Appearance: HVP Powder.
Color Range: Yellow - Brown.
Product Feature: Roast chicken flavor.
Application: Recommended to use in chicken powder, chicken gravies, sausages, seasoning rice, chicken soups and snacks to enhance the flavor and umami taste.-www.2545.com

Product Appearance: HVP Powder.
Color Range: Yellow - Brown.
Product Feature: Roast meat flavor.
Application: Recommended to use in red meat products, pork gravies, sausages, soups and snacks to enhance the flavor and umami taste.-澳门太阳集团2007网站

Product Appearance: HVP Paste.
Color Range: Brown.
Product Feature: Brown Paste, neutral/basic/standard flavor.
Application: Recommended to use in soups, red meat products, cured meats, sauces and seasonings to enhance the flavor and umami taste.

Product Appearance: HVP Powder.
Color Range: Brown.
Product Feature: Poultry flavor.
Application: Recommended to use in chicken soups and seasonings, chicken powder, poultry gravies and snacks to enhance the flavor and umami taste.

Product Appearance: HVP Powder.
Color Range: Yellow.
Product Feature: Neutral flavor, corn protein.
Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.