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.
|Hydrolyzed Vegetable Protein||Convenience Foods||Instant Gravy Mixes, Soup Premixes, and Vermicelli/ Instant Noodle Seasoning|
|Snacks||Extruded Snacks Seasoning|
|Umami Flavor||Oriental Cuisines, Meaty Flavour Seasoning, Breaders and Batters|
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SPRAY DRIED HYDROLYZED VEGETABLE PROTEIN
Julius Maggi produced acid-catalyzed hydrolyzed vegetable protein industrially for the first time in 1886