Acid-hydrolyzed vegetable protein, or HVP, 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, which imparts an umami flavor. It is used as a flavor enhancer in many foods. Hydrolysis is a digestive process that occurs naturally in the human and animal stomach and as part of the kitchen cooking process.
Other sources of glutamate, sometimes used in conjunction with HVP, include autolyzed yeast extract and hydrolyzed yeast extract. Other vegetable sources are tomato and mushroom. A similar product, from dairy origin, is hydrolyzed whey protein.
Read more about Acid-hydrolyzed Vegetable Protein: Safety
Famous quotes containing the words vegetable and/or protein:
“All our progress is an unfolding, like the vegetable bud. You first have an instinct, then an opinion, then a knowledge, as the plant has root, bud, and fruit. Trust the instinct to the end, though you can render no reason. It is vain to hurry it. By trusting it to the end, it shall ripen into truth, and you shall know why you believe.”
—Ralph Waldo Emerson (1803–1882)
“Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.”
—Alfred Gingold, U.S. humorist. Items From Our Catalogue, “Tofu Innersoles,” Avon Books (1982)