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.