HVP - Ground Nut
Hydrolysed vegetable protein from groundnut, supplied as a savoury flavour enhancer in powder form.
Pricing, MOQ, availability, packaging and full specifications are confirmed per enquiry. Add several products to the Inquiry Cart to send one consolidated request.
Description
Hydrolysed vegetable protein from groundnut is produced by hydrolysing peanut protein into free amino acids and small peptides, liberating glutamic acid and generating the savoury, umami character that defines the HVP family. Compared with soya-derived HVP it carries a distinguishable nutty, rounded background note, which formulators select deliberately where that profile suits the application. It is used in soups, sauces, snack seasonings, culinary products and ready meals. The material is a light to dark brown powder, soluble in water, typically high in salt. Peanut is a major declarable allergen in most markets and this material requires careful allergen management in the plant.
Product Details
- CategoryFlavour Enhancers
- GradeConfirmed as per customer requirement
- OriginAvailable on request
- DocumentationSpecification sheet and Certificate of Analysis available on request
Applications
- Soups, sauces and culinary products
- Snack and crisp seasonings
- Ready meal formulations
- Savoury flavour bases
Specification
- AppearanceLight to dark brown powder
- Full technical specifications, including assay and analytical limits, are available on request.
Packaging
- Typically supplied in 25 kg fibre drums or kraft paper bags with an inner polyethylene liner.
- Smaller pack sizes are commonly available for trial and development quantities.
- Packaging is subject to product and quantity, and is confirmed on enquiry.