Hydrolyzed Vegetable Protein

Hydrolyzed Vegetable Protein (HVP) (CAS Number: 100209-45-8) is a food-grade flavouring ingredient obtained from vegetable protein through a controlled hydrolysis process. Originating from China, HVP is widely used in the food industry as a savoury and umami flavouring, helping to create a rich, deep, and long-lasting taste profile in a wide range of food applications.

HVP is available in powder form with a beige or light brown colour. It has a fine, granular, free-flowing texture and has a savoury, umami, and meaty aroma. The powder is highly soluble in water, allowing it to disperse easily and perform consistently in dry and liquid food systems.

HVP is a flavouring and flavour enhancer. It naturally contains free amino acids and glutamate compounds that provide a taste-enhancing effect similar to monosodium glutamate (MSG), but sourced from vegetable proteins. This ingredient enhances flavour intensity while maintaining plant-based or clean-label positioning. HVP can also add protein content to plant-based and vegetarian products.

HVP is widely used in many food industry sectors. In processed meat and plant-based meat products, it is used in sausages, nuggets, burgers, and analogues to strengthen savoury notes and create a more meat-like taste. In sauces, seasonings, soups, and instant products such as instant noodles and porridge, HVP enhances flavour depth and complexity. It is also commonly used in snack foods, including crisps and biscuits, to provide a strong and savoury profile.

The usage levels of HVP range from 0.1% to 10%, depending on the application, flavour intensity, and formulation requirements.

All HVP products are Halal and BPOM (Indonesian FDA) certified, following food safety and regulatory standards. COA (Certificate of Analysis) and MSDS (Material Safety Data Sheets) are provided, with additional Health Certificates and Heavy Metal Analysis available upon request.

HVP is packaged in bags and should be stored in a cool, dry, and well-ventilated environment, between 10°C and 25°C. Since the product is hygroscopic, containers must be kept tightly sealed to prevent moisture absorption, clumping, and loss of quality. Proper storage helps maintain flavour and shelf life.