Hydrolyzed Vegetable Protein (HVP) Powder (Natural Healthy Food Seasoning)

Description

Plant-based protein powder Soybeans are a great quality protein because their amino acid content is similar to that in meat, and they are a good source of fiber, minerals, and complex carbs.

For more than a hundred years, Hydrolysed Vegetable Proteins (HVP) have been used as ingredients in a wide range of foods, primarily as an agent to enhance food flavours. With the development of Food Technology, BIONUTRICIA has expanded its product by turning Hydrolysed vegetable protein into a powder that is suitable for manufacturing a wide range of seasoning products-Plant-based protein powder.

HVP can be made from plant-based protein sources including soy, corn and wheat. Protein molecules are long chains of amino acids linked by peptide bonds, and breaking those bonds releases free amino acids — including glutamic acid, the source of umami taste. Bionutricia’s HVP is produced by fermentation: a live microbial culture breaks down soy protein (Glycine max) naturally over time — the same principle behind traditionally brewed soy sauce — with no acid-hydrolysis step. The fermented protein liquid is then filtered, concentrated and spray-dried into a free-flowing seasoning powder. One of the amino acids in HVP is glutamic acid. Consumers are more familiar with glutamic acid in the form of its sodium salt monosodium glutamate, or MSG. Glutamic acid gives the taste of umami, which is one of the five basic tastes that has been described as meaty and savoury. This is why this flavour enhancer has traditionally been consumed in many Asian countries.

HVP is often used as condiments, and can also be used as flavour enhancers in soy sauce, soups, meat products and snack foods. HVP can also increase the nutrition of food, as it has 8 essential amino acids that are indispensable to the human body, as well as other amino acids.

In response to negative side effects reported regarding MSG, manufacturers have increasingly relied on HVP as an alternative to providing the desired organoleptic properties of the end product. Due to the similar amino acids present in HVP and MSG, consumers may perceive HVP as a healthier alternative to MSG because it is made from vegetable proteins.

Direction of Use

Add 1-5 teaspoons or 1-3% of total weight or as needed. Mix in snacks & cooking recipes. (Depends on personal preferences)

No harm/chemicals/preservatives, just harmony, manufactured naturally

• Vegan
• Non-GMO
• No Fillers
• No Additives
• No Preservatives
• No Artificial Colours
• Gluten Free

Storage

• Keep in a cool & dry place. Avoid sunlight. Fridge would be best.
• Keep away from children.
• Has a shelf life of 24 months, in the original sealed packaging below 25°C, relative humidity below 65% and odour-free conditions.
• Packages should not be in direct contact with walls or floors.

Precaution

• Powder texture may vary. Some powder is fine, while some powder is coarser. Please consider this when ordering.
• Due to the nature of plant / herbal extract, powder may clump due to heat or moisture.
• Food supplements should not be used as a substitute for a varied and balanced diet.
• If you are pregnant, lactating or taking medications, please consult a physician before taking any nutritional products.
• Colour, taste, and texture may vary from batch to batch.
• Stop using this product if an allergy occurs.