Acid-hydrolyzed vegetable protein, or HVP,[1] 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 vegetable based amino acids, glutamic acid. It is used as a flavor enhancer in many foods, with the benefit of its vegetable origin. Other vegetable sources are tomato and mushroom. Hydrolysis is a digestive process natural occurring in the human and animal stomach and also part of our kitchen cooking process.
The neutralization of acid generates salt (sodium chloride); hence HVP products (such as Bragg Liquid Aminos) are quite salty.
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.[2]
In the case of low quality soy sauce, a residual of the soy protein hydrolyzation process creates the carcinogen 3-MCPD.
See also
Glutamic acid in HVP is a natural source to enhance taste as also found in many foods like tomatoes and mushrooms.
References
- ^ FSA Q&A
- ^ "Monosodium glutamate (MSG) - Questions and Answers". Health Canada. http://www.hc-sc.gc.ca/fn-an/securit/addit/msg_qa-qr-eng.php. Retrieved August 2009.
HVPs produced today are virtually free of 3-mcpd as also stated by the FSA (Food safety Authority) conference on 22 September 2006 in London UK. Moreover the food safety issues of 3-mcpd have been investigated during recent years with the result that a new Codex standard has been adopted last year allowing max levels 50 times higher than previously allowed. As a result HVP is completely safe to use and its application in savory applications is strongly growing as a vegetarian bouillon base