What is related to MSG (monosodium glutamate) and lends savory, umami flavor to a variety of food products throughout grocery stores? Hydrolyzed vegetable protein (HVP), an international food flavoring superstar.
Hydrolyzed vegetable protein (HVP) is most commonly made by first boiling food items such as soy, corn, or wheat. The solution is then neutralized using an acid called sodium hydroxide, resulting in the breakdown of the proteins found in these foods. Proteins are made up of amino acids, and through the vegetable protein hydrolysis process, one of the resulting amino acids is glutamic acid. People are often more colloquially familiar with glutamic acid which people may know in its salt form, monosodium glutamate (MSG), a component of HVP that makes up about 10 to 30 percent of the final HVP product.1
While it is typically produced through acid hydrolysis, hydrolyzed vegetable protein (HVP) can also be made through enzymatic hydrolysis, in which protease enzymes are used to break down the proteins from the food items into their component amino acids.2
A variety of factors in the production process can alter the organoleptic, or sensory experience, properties of the flavor-enhancing quality of the hydrolyzed vegetable protein (HVP). These factors include:3
- Type of hydrolysis (acid or enzymatic)
- Timing of hydrolysis reaction
- Temperature of hydrolysis reaction
- Source of HVP
Its initial discovery and use dating back to the 1830s, hydrolyzed vegetable protein (HVP) has found a role in a vast number of modern food products.3 As canning, freezing, and drying foods all frequently result in some degree of flavor loss, HVP is a common add-in to offset this loss of flavor. A select few of these food products include bouillon; premade soups, gravies, stocks, sauces, stews, beef products, imitation meat products, processed meats, chips, pretzels, dips, and mass-produced vegetarian products, especially those made from soy. HVP can be found in many forms, including liquid, paste, or powder.
Hydrolyzed vegetable protein (HVP) is coming into its own in the world of vegetarian and vegan foods. Given that it’s from plant sources, HVP is compliant with vegetarian and vegan dietary guidelines. This position to be useful in trending food categories means the HVP market is soaring.4 The market for HVP is expected to expand with a compound annual growth rate or CAGR of 4.9% and increase in revenue to the tune of $3,619.28 million by 2033.5
There are important considerations with regard to consumers when deciding whether to include hydrolyzed vegetable protein (HVP) in a food item. The first is related to the monosodium glutamate (MSG) component of HVP. As previously stated, MSG is the salt form of the glutamic acid in HVP, and MSG makes up about 10 to 30 percent of HVP.1 Although the U. S. Food and Drug Administration (FDA) classifies MSG as Generally Recognized As Safe (GRAS), research and individual experiences of consumers have revealed that some people have reactions to MSG that are unpleasant though mild, and can only be prevented by avoiding consumption of foods that include MSG.6 This, therefore, requires the avoidance of HVP. An additional concern regarding HVP use is whether the source (soy, wheat, or corn, typically) or method of hydrolysis (acid or enzymatic) requires an allergen label. It seems the jury is still out on this, as there are conflicts between evidence and regulations.3 These are notable considerations to be aware of when crafting a product that will be viewed favorably by the target consumer demographic.
References
- Hydrolyzed vegetable protein: What it is, where it’s found
- Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang(Korean traditional fermented soybean paste) soup
- Hydrolyzed vegetable protein
- Hydrolyzed plant protein sector expected to hit new heights – but MSG a bottleneck
- Hydrolyzed Plant Protein Market Outlook (2023 to 2033)
- What is MSG? Is it bad for you?
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