- HYDROLYZED VEGETABLE PROTEINS (HVP's) -

Our HVP's are complex organic systems, the result of acid hydrolysis (HCl) + neutralization (NaOH) of vegetable proteic material (i.e. soy paste and defatted corn gluten), under controlled conditions of pressure, temperature and time.

During hydrolysis, the original proteic chains are degraded (by the breaking of peptide bonds) into shorter chains, and these into peptides and free amino acids.
Furthermore, Monosodium Glutamate (MSG. - a flavor booster) and salt (NaCl) are generated, due to the neutralization of glutamic acid (from proteins) with sodium hydroxide.
In parallel, glycosidic linkages in carbohydrates are cleaved, forming flavor precursors (i.e. reducing sugars) which react with the peptides and amino acids, creating Maillard Reaction compounds.
They were developed to impart, modify, and increase the “meaty” notes in flavors like: Chicken, Beef, Pork, Turkey, etc.

HVP’s have been known for a long time in the food industry, but gained prominence in the 1930’s.
Since then, they’ve been used to improve the organoleptic characteristics of a wide range of products; from snacks to soups, processed meats, seasonings, dressings, sauces, some types of breads, etc.

APPLICATIONS
Processed Foods, Snacks, Soups, Seasonings, and other Savory applications, where they are used as flavors and flavor-enhancers.

PHYSICAL STATE
Powder & Liquid.

For Product Palette & Spec's, write to us: tech.info@gening.com.mx