HVP - Soya

Hydrolysed vegetable protein from soya is produced by breaking down soy protein into free amino acids and small peptides. The hydrolysis liberates glutamic acid, which is what gives the material its pronounced savoury, umami and brothy character, and it is used as a flavour base and enhancer across savoury manufacture. Typical applications are soups, sauces, gravies, snack seasonings, instant noodles and ready meals, where it builds depth and a cooked, meaty background that individual flavour compounds do not provide alone. The material is a light to dark brown powder, soluble in water, and is normally high in salt. Soy is a declarable allergen in most markets.