Hydrolyzed Vegetable Protein

Hydrolyzed Vegetable Protein

Hydrolyzed vegetable protein powder is used to supplement umami and build a fuller savory profile in seasoning systems, soups, snack applications, meat seasonings, and other industrial food formulas.

What It Does in Formulas

In many applications, HVP is not simply about adding saltiness. It helps round out the savory profile and make the overall flavor feel fuller and more complete. In some overseas applications, it is also used as a flavor-building option alongside or in place of monosodium glutamate, depending on the formulation target.

We Supply the Base Ingredient, Not the Finished Blend

At present, we supply HVP as a raw ingredient rather than a finished compounded flavor product. Customers or partners can define the final flavor system according to their own market, formula, and labeling requirements.

What Matters Most to Us

For this category, 3-MCPD control has always been a key issue. Over many years, our related third-party test results have remained below EU requirements. This is one of the product points we take most seriously and are most willing to explain openly.

Public SGS Testing Summary for 2025

For batch `2025A033`, submitted in April 2025, SGS issued reports `ASH25-0025087-01`, `ASH25-0025087-02`, `ASH25-0025087-03`, and `ASH25-0025087-04`, with a testing period of `2025-04-11 ~ 2025-04-17`.

  • `ASH25-0025087-01 / -02`: aerobic plate count `3.4×10² CFU/g`; coliforms, Staphylococcus aureus, and Salmonella were judged compliant under the internal standard.
  • `ASH25-0025087-02` chemistry: total nitrogen `4.30 g/100 g`, amino nitrogen `3.4 g/100 g`, chloride `39.4 g/100 g`, moisture `2.39 g/100 g`, pH `5.35`, ammonium salt as N `0.32 g/100 mL`.
  • `ASH25-0025087-02` risk items: total arsenic `ND`, lead `ND`, 3-MCPD `ND`, with 3-MCPD LOQ `0.005 mg/kg`.
  • `ASH25-0025087-03 / -04` allergen screening: soy isolated protein `ND`, LOD `10.0 mg/kg`.
  • `ASH25-0025087-02` GMO screening: `pCaMV35S`, `tNOS`, and `CP4EPSPS` were all reported as `NA`; SGS noted that no endogenous gene was detected in the extracted nucleic acid.

Raw Material Records and Traceability

Upstream raw materials are also tied to separate reports when needed. For example, soybean protein seasoning liquid batch `20240818` corresponds to SGS report `ASH24-0071813-01`, tested during `2024-10-11 ~ 2024-10-16`, with 3-MCPD reported as `ND`.

Example Flavor Directions

  • Chicken-style direction: used to build chicken-like broth notes, meatiness, and fuller umami.
  • Beef-style direction: used to strengthen body, roasted meat character, and savory depth.
  • Seafood-style direction: used to support marine savory notes and a more layered aftertaste.

Application Directions

  • Compound seasoning powders and savory base systems.
  • Soup bases, convenience foods, and dry seasoning applications.
  • Snack foods, meat seasonings, and other savory formulations.
  • Blending with other ingredients to form stable industrial flavor systems.

Technical Documents

If you need the full PDF reports, specifications, packaging, or technical documents, please contact sales@soysauce.com.cn.

You can also review the public record on the Testing & Traceability page.

Related Articles