Hydrolyzed Vegetable Protein

Drytech’s HVP powders can be used to enhance the flavor of several food formulations by wrecking down the vegetable proteins into their basic amino acids, resulting in covering as much as 20% glutamate in your food product. Our HVP powder is manufactured by considering the natural nutrients of vegetables, its longer shelf life, precise pH value and accurate composition. It is widely used in the industry segments that deals with umami flavored products like oriental cuisines, meaty flavor seasonings and also in snack seasoning.

ProductIndustry SegmentApplication 
Hydrolyzed Vegetable ProteinConvenience FoodsInstant Gravy Mixes, Soup Premixes, and Vermicelli/ Instant Noodle Seasoning
SnacksExtruded Snacks Seasoning 
Umami FlavorOriental Cuisines, Meaty Flavour Seasoning, Breaders and Batters

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Julius Maggi produced acid-catalyzed hydrolyzed vegetable protein industrially for the first time in 1886