Hydrolyzed Vegetable Protein

Product Description

After thorough research of the market, we have come up with superior quality Hydrolyzed Vegetable Protein. The offered vegetable protein is used in all kinds of soups, extruded snacks, noodles, wafers, spice mixes and meat to enhance the flavor. These proteins are widely added in food items to sustain the amount of protein in the body. We develop the it in our well equipped infrastructure facility keeping in mind the industry laid parameters and the well being of our clients.

We manufacture soya, ground nut and wheat gluten base Hydrolysed Vegetable Protein ( HVP ) and Soya Sauce powder .

Features:

• Natural and Safe
• Enhancing Flavor   
• Better Mouth fullness
• Good Solubility
• Natural Umami Flavor
• Non GMO Product

We are one of the leading bulk manufacturers of natural flavor enhancer, such as Hydrolyzed Vegetable Protein, (HVP), Yeast Extract Powder which are used as the natural alternative to mono sodium glutamate (MSG). Also specifically used in all kinds of soups, snack seasonings, taste makers. We also manufacture malt extract powder, used as flavoring agents in many food formulations.


Hydrolysed Vegetable Protein ( HVP Soya Base)  is used as a flavor enhancer in many processed foods. It acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are dashed down into their organic amino acids, the result contains as much as 20% glutamate and that is the reason hydrolysed vegetable protein is accounted as a constituent in foods, giving it a savory or a meaty flavor.

Applications:

• It used in seasonings as a base, and also specifically used in all type of soups, snack seasonings, taste makers.
• It offers more of meaty, smoked, umami flavor suitable for beef, chicken soups.
• It is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations.
• HVP also used in plant protein beverages, cold drinks and cold food to enhance the mouth fullness.
• It find use in instant soups, ready to eat snacks such as extruded snacks, noodles, wafers, spice mixes, meaty flavor enhancer, sauce, mono sodium glutamate replacer.

Hydrolysed Vegetable Protein ( HVP Ground Nut  base) is hydrolysed plant protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted ground nut. It is yellow to light brown color, water soluble hygroscopic spray dried powder. It is used to substitute for MSG.

Hydrolysed Vegetable Protein ( HVP Wheat base)  is a acid digested wheat gluten with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality wheat gluten . It is yellow to light brown color, water soluble hygroscopic spray dried powder. It is used to substitute for MSG.

Soya Sauce Powderis specially designed soya sauce concentrated powder with typical flavor. It is used in various sauces, snack foods, soup and other food preparations as a typical soya flavor enhancer. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality soya protein. It is brownish yellow to light brown colored water soluble hygroscopic spray dried powder.

available in 25 kg  packing