Hydrolyzed Soybean

Hydrolyzed Soybean Record from Hot Sauce Survey

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Ingredient NameHydrolyzed Soybean
Ingredient Type Spice Flavors & Flavor Enhancer
Wikipedia SummaryHydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch. Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons. Manufacture == Almost all products rich in protein are suitable for the production of HVP. To break down the protein to amino acids, proteases are added to the mixture of defatted protein and water.
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Recipes Using This (1)
Manufacturers Using This (1)
Date Added1 Year Ago
Date Last Updated6 Months, 2 Weeks Ago
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