CAS 100209-45-8 HVP Hydrolyzed Vegetable Protein Powder

CAS Number: 100209-45-8 Supplier

Hydrolyzed Vegetable Protein HVP Powder is yellow to brown powder with a neutral flavor produced from soy materials using advanced hydrolyzed technology and spray drying method.Recommend to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.

PACKING: 25KG NET IN PAPER BAG

STORAGE AND TRANSPORT:IN DRY AND COOL NORMAL TEMPERATURE

SHELF LIFE: 2 YEARS

CAS 100209-45-8 Hydrolyzed Vegetable Protein HVP powder FAQs

What is cas 100209 45 8 Hydrolyzed Vegetable Protein HVP powder use for?

Hydrolyzed Vegetable Protein (HVP) powder, with CAS number 100209-45-8, is a widely used food ingredient known for its ability to enhance the flavor profile of various foods. Here's a breakdown of its key uses:

CAS 100209 45 8 Hydrolyzed Vegetable Protein HVP powder Main Purpose: Savory Flavor Enhancer

HVP powder is most valued for its ability to add a savory, meaty taste to foods. This rich, umami flavor comes from the breakdown of vegetable proteins into smaller components like amino acids.

CAS 100209-45-8 Hydrolyzed Vegetable Protein HVP powder Applications in Food Production

HVP powder finds its way into a wide range of food products, including:

Soups and broths: Strengthens the savory base flavor.

Sauces and gravies: Deepens and enriches the overall taste profile.

Seasonings and snacks: Adds a layer of savory umami character.

Ready-to-eat meals: Enhances flavor without relying solely on meat ingredients.

Advantages of Using CAS 100209-45-8 Hydrolyzed Vegetable Protein HVP powder

Cost-effective: Compared to using large quantities of meat or other flavoring ingredients, HVP offers a concentrated and economical way to boost savory taste.

Versatility: HVP powder can be incorporated into various savory dishes, making it a widely applicable ingredient.

Umami Flavor Profile: The umami taste is one of the five basic tastes (alongside sweet, sour, salty, and bitter). HVP provides a desirable savory dimension to food.

Is CAS 100209-45-8 Hydrolyzed Vegetable Protein HVP powder same as MSG Monosodium glutamate

Here's a comparison of Hydrolyzed Vegetable Protein (HVP) powder (CAS 100209-45-8) and Monosodium Glutamate (MSG):

Similarities:

Umami Flavor Enhancers: Both HVP powder and MSG contribute a savory, umami taste to food. This desirable taste profile enhances the overall flavor perception of many dishes.

Applications: They are both commonly used in similar food applications like soups, broths, sauces, seasonings, and snacks.

Differences:

Composition:

HVP powder: Made from hydrolyzed vegetable proteins, broken down into smaller components like amino acids and peptides. It contains MSG (glutamate) as one of these components, typically at 10-30% by weight.

MSG: Pure sodium salt of glutamic acid, one of the non-essential amino acids naturally occurring in many foods.

Sodium Content:

HVP powder: Can vary depending on the manufacturing process, but it often contains a significant amount of sodium (around 45%).

MSG: Highly concentrated in sodium (around 12%). Adding MSG typically increases the overall sodium content of a dish less than HVP.

Other Flavor Components:

HVP powder: Contains a wider range of flavor components beyond just glutamate, contributing to a richer and more complex savory taste.

MSG: Provides a more focused umami taste.

Choosing Between HVP and MSG:

HVP powder: Use it for a richer, more complex savory taste profile and when a source of protein is desired. Be mindful of the potential higher sodium content.

MSG: Use it for a more focused umami boost and when controlling sodium intake is a priority. Consider potential MSG sensitivity.

As a hydrolyzed vegetable protein supplier, we will do our best to meet all the needs of customers.