Facebook Twitter LinkedIn RSS Feed

See an unfamiliar ingredient

Soup Can Ingredients

Search the Be Food Smart database

Keyboard

Enter food additive or ingredient name

Select and eat smarter food

Plate
Hydrolyzed Vegetable Protein

Alternate Names

HVP, Hydrolyzed Protein, Hydrolyzed Soy Protein, Hydrolyzed Wheat Protein, TVP, Texturized Vegetable Protein, Hydrolyzed Whey Protein

Description

A protein generally obtained from plant sources (soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed animal protein is sourced from animals. Used as a flavor enhancer in numerous processed foods because of its "umami" (savory meat flavor) taste. It has a high level of sodium and MSG, and is a low-quality protein source. Also see Monosodium Glutamate (MSG).

Hydrolyzed Vegetable Protein - Quick Stats
Names

HVP, Hydrolyzed Protein, Hydrolyzed Soy Protein, Hydrolyzed Wheat Protein, TVP, Texturized Vegetable Protein, Hydrolyzed Whey Protein

Allergy Information

Uses

Flavoring

Additional Information

When producing hydrolyzed proteins, the chemical breakdown of the proteins may result in the formation of free glutamates. These free glutamates join with free sodium to form Monosodium Glutamate (MSG). The FDA states that when MSG is formed in this manner, the presence of MSG does not need to be disclosed on the ingredient label. Labeling is only required when MSG is added as a direct ingredient. This means that foods can be labeled "No MSG" when in fact, it may contain "naturally formed" MSG. Other similar variations include: - Hydrolyzed Casein, Hydrolyzed Plant Protein , Acid Hydrolyzed Protein, Hydrolyzed Milk Protein, eHVP, aHVP,



Found In

soup, stew, stock, broth, bullion cubes, seasonings, spices, chips, instant soup, beef products, flavorings, veggie burgers, imitation meat products, chili, frankfurters, sauces, gravy, dipping sauces, cheese powder

Possible Health Effects

See Monosodium Glutamate (MSG). There are many health effects associated with the consumption of MSG and much debate as to if there is a difference between manufactured MSG and naturally formed MSG. Some believe that the effects of naturally formed MSG is different and/or less intense or non-existent. Anyone who is sensitive to MSG, should take note of foods with hydrolyzed proteins to see how it affects them.

Allergy Information

May cause allergic reaction in sensitive individuals, May be of Animal Origin, Dairy (Lactose), Wheat (Gluten), May be Genetically Engineered or Modified, Soy, May be Genetically Engineered or Modified

In The News

3/4/10 via MSNBC: FDA Orders Widespread Food Recall, salmonella found in flavor enhancer used in thousands of processed foods.

Online Resources/Related

Print Resources



Copyright September 26, 2010 Be Food Smart




Simply click one of the grades below to get a listing of all ingredients with that grade


A Grade B Grade C Grade D Grade F Grade G Grade

Google-Translate-English to French Google-Translate-English to Spanish Google-Translate-English to German Google-Translate-English to Italian
Follow BeFoodSmart on Twitter

Most Viewed

High Fructose Corn Syrup
BHA
Acesulfame Potassium
Dextrose
FD&C Red No.40
Sodium Benzoate
Maltodextrin
Xanthan Gum
Lecithin
Agar Agar
Guar Gum
FD&C Colors
Caramel Color
Annatto
Carrageenan
Sodium Nitrate
Carmoisine
Bromates
Cellulose Gum
Xylitol
Carnauba Wax