Hydrolyzed Vegetable Protein (HVP) Free Flowing Powder with Deep Savory Taste and Rich Meat Like Notes for Food Flavor Enhancement
Hydrolyzed Vegetable Protein (HVP) is a food-grade savory flavor enhancer developed for global food manufacturers. Through controlled acid-enzymatic hydrolysis of plant-sourced protein, we obtain a brown free-flowing powder that carries authentic umami and rich meat-like notes, designed to strengthen taste profiles across a wide range of savory food systems.
Every batch is produced under strict quality control covering 3-MCPD, heavy metals and microbiological safety, fully in line with international food regulatory standards. It is a dependable flavor-building ingredient trusted by seasoning, snack, instant food and plant-based product developers worldwide.
- Deep and Well-rounded Savory Taste: Rich in free amino acids and small-molecule peptides, HVP builds a layered umami and meaty background. It enriches broth body, adds complexity to mouthfeel and delivers a smooth, full finish rather than the sharp, flat taste of MSG used alone.
- Synergistic Flavor for Formula Optimization: HVP works in synergy with monosodium glutamate, helping you reduce MSG dosage in your recipes while preserving a full, balanced savory performance and improved overall flavor consistency.
- Excellent Processing Properties: With superior flowability and dispersion, HVP performs reliably in both dry powder blending and hot sauce cooking. It adapts easily to diverse industrial food production lines, minimizing process adjustments.
- Compliant for Global Markets: Stringent control of 3-MCPD residual, heavy metals and microbiological indexes. The product complies with EU 1881/2006 and FDA food-grade requirements, and batch-specific test reports are available to support your import audit and quality review.
| Item | Specification | Typical Value |
|---|---|---|
| Appearance | Brown free-flowing powder | Conforms |
| Odor | Typical savory aroma | Conforms |
| pH (100 mL solution) | 4.5 - 5.2 | 4.85 |
| Amino Nitrogen (%) | ≥ 4.5 | 4.78 |
| Moisture (%) | ≤ 5.0 | 2.59 |
| Sodium Chloride (%) | 50 - 55 | 53.03 |
| 3-Chloro-1,2-Propanediol (mg/kg) | ≤ 0.4 | ≤ 0.01 |
| Arsenic (As, mg/kg) | ≤ 0.5 | < 0.5 |
| Lead (Pb, mg/kg) | ≤ 0.5 | < 0.1 |
| Test Item | Standard Requirement | Test Outcome |
|---|---|---|
| Total Plate Count (CFU/g) | < 10 | < 10 |
| E. coli | Negative | Negative |
| Salmonella | Negative | Negative |
HVP is an ideal savory base for a broad range of food manufacturing:
- Soup bases, broths and bouillons
- Savory sauces, gravies and cooking concentrates
- Compound seasoning blends and spice mixes
- Snack seasonings for chips and extruded snacks
- Instant noodle seasoning packs and ready-to-eat meals
- Meat analogues and plant-based food products
- Marinades, dressings and savory baked goods
Packaging: 25 kg multi-wall kraft paper bags with inner PE liner; customized packaging solutions are available on request.
Storage Condition: Keep in a cool, dry environment. Protect from direct sunlight and strong foreign odors, and seal tightly after partial use.
Shelf-life: 24 months from the manufacturing date under recommended storage conditions.
Chengdu Auspicious Clouds Chemical Co.,Ltd supplies food-grade Hydrolyzed Vegetable Protein that meets EU 1881/2006 and FDA standards. Each shipment can be accompanied by corresponding batch test documents to support import clearance and quality inspection.
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