Mixed Acid-Like Hydrolyzed Vegetable Protein (MAHVP) is a type of hydrolyzed plant protein that is processed through the breakdown of plant-based raw materials, typically vegetables and legumes, using an acid or enzyme-based method. This process results in a product that has a significantly reduced molecular weight, making it more digestible and absorbable. MAHVP is commonly used as a flavor enhancer, protein source, or functional ingredient in a variety of food applications.

Soybean + wheat, or soybean + corn, characterized by the unique aroma of mixed protein amino acids.

Description

Soybean Acid Hydrolyzed Vegetable Protein (AHVP) is a plant-based protein derived from soybeans through an acid hydrolysis process. The hydrolysis process breaks down the protein into smaller peptides and amino acids, making it easier to digest and absorb. 

Applications
Soybean AHVP is widely used in several industries, particularly in food and health supplements:

• Food and Beverages
• Dietary Supplements
• Animal Feed
• Cosmetic Products

Description

Hydrolyzed vegetable protein (or HVP ) powder/liquid is a vegetable-based savory ingredient with an authentic broth or bouillon taste. It is sourced from maize

Main advantage

Strong ester aroma

Enhancing umami/meaty flavor

100% vegetarian

Various of flavors: neutral, poultry, meat, etc.

Application and recommend Dosage

Pickled vegetables (5%-10%)

Sauce (3%-5%)

Gravy (5%-30%)

Maillard reaction