Hydrolyzed Vegetable Protein

• Hydrolyzed Vegetable Protein

Acid-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 dark coloured liquid 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, and circumvents the necessity to add the controversial monosodium glutamate on the label.

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.

Because of the high levels of glutamate in hydrolyzed vegetable protein, people sensitive to MSG should avoid hydrolyzed vegetable protein.