Is hydrolyzed vegetable protein a food additive

Hydrolyzed vegetable protein is made of soybean meal, corn protein, gluten, peanut cake and cottonseed as raw materials. It is a product of hydrolysis under the catalysis of enzymes or acids and alkalis. Due to its high amino acid content, it is also called amino acid liquid. In the national food safety standard GB2760, it is not managed as an additive and belongs to the category of food ingredients, similar to maltodextrin, starch, etc.! Hydrolyzed vegetable protein is not only rich in nutrition, but also has good flavor characteristics. It is widely used in seasonings, instant noodles, soups, and meat products in food processing, playing the role of flavor enhancer and nutrient enhancer.

Product features of hydrolyzed vegetable protein

1. MSG produces sodium glutamate at high temperature, which will cause the MSG to lose its umami taste. Hydrolyzed vegetable eggs are not afraid of high-temperature cooking. If added to seasonings, they can be added before and after the pot is out of the pot. They can be kept fresh at any time. They are suitable for microwave foods, fried foods, high-temperature canned foods, and other foods that need to be processed at high temperatures. They meet the strict requirements of modern food processing and have good processability.

2. MSG can immediately make you feel the umami taste, but it lacks satisfaction, while hydrolyzed vegetable protein has a mellow umami taste, which can prolong the duration of the taste, satisfy people's taste, and have a good aftertaste. If mixed with nucleotides and other umami agents, just adding a small amount can enhance the deliciousness and taste, and have the effect of multiplying the umami taste and giving the food a mellow taste.
3. Hydrolyzed vegetable protein contains 18 kinds of amino acids, 7 of which are essential amino acids for the human body. Its main component is low-molecular polypeptide, which has good water solubility, high nutritional value, does not contain cholesterol, and is easily digested and absorbed by the human body. For example, in the dairy processing industry, hydrolyzed vegetable protein has a low molecular weight and high protein content. It is easy for infants and young children to absorb and utilize it. It is a good substitute for milk protein. It can be used to develop low-milk protein infant milk powder.

4. Hydrolyzed vegetable protein has a high amino acid content, rich in amino acids, organic acids, nucleotides, peptide compounds, trace elements, inorganic salts, carbohydrates, etc., and has good taste characteristics. It can inhibit and mask the odor in food, enhance the flavor of food, and at the same time improve the nutritional value of food.

The traditional production of hydrolyzed vegetable protein is mainly through acid-base hydrolysis (usually labeled "acid hydrolyzed vegetable protein"), which is easy to leave carcinogen trichloropropane, and the application of acid-hydrolyzed vegetable protein. With the rapid development of biotechnology, the high efficiency, specificity, and mild reaction conditions of hydrolyzed vegetable protease (complex protease) have incomparable advantages in retaining nutrients. The hydrolysis products are only short peptides and amino acids, and do not contain trichloropropane, which fully meets the requirements of food hygiene. Therefore, enzymatic hydrolysis of vegetable protein is an inevitable trend of development.