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Soybean acid hydrolyzed vegetable protein seasoning liquid

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

Benefits and Functions
Soybean AHVP offers numerous health and functional benefits:

  • Improved Digestibility
  • Rich in Amino Acids
  • High Protein Content
  • Flavor Enhancer
  • Antioxidant Properties
 Standard for main products of acid-hydrolyzed vegetable protein flavoring liquid
Name Name of code AN
（g/100ml)		 Salt
（g/100ml)		 T
(520nm)		 Solid
（g/100ml)		 TN
（g/100ml)		 3mcpd
(mg/kg)		 Features:Unique aroma of soy protein amino acids
Soy acid hydrolyzde vegetable protein flavoring HVP-DZ Standard value ≥1.40 18-22 65-75 ≥14.0 ≥2.00 ≤1 Classical type The flavor is rich and typical
Measured value 1.45 19.45 72.6 34.5 2.05 0.15
HVP-DH Standard value ≥1.60 18-22 65-75 ≥14.0 ≥2.40 ≤1 Rich and mellow The sauce has a rich flavor and a strong aftertaste 
Measured value 1.74 20.4 75.6 42.5 2.45 0.15
HVP-DA Standard value ≥1.40 18-22 ≥92 ≥14.0 ≥1.95 ≤1 Refreshing The sauce is soft ,refreshing and transparent
Measured value 1.43 19.2 93.1 34 2.03 0.14
HVP-DJ Standard value ≥1.50 ≤24.0 65-75 ≥14.0 ≥2.40 ≤0.02 EU standard The sauce is rich,and the trichloropropanol meets EU standards
Measured value 1.67 21.75 66 45 2.7 0.0136
HVP-DT
Low salt		 Standard value ≥1.40 ≤13.0 75-85 ≥14.0 ≥2.00 ≤1 Low salt healthy type After scientific process control,salt content is lower than similar products
Measured value 1.45 11.85 75.4 32.5 2.2 0.13

 

 

Manufacturing Process
The production of Soybean AHVP involves several key steps:

  1. Soybean Selection: High-quality soybeans are selected for their rich protein content.
  2. Hydrolysis: The soybeans are treated with a mild acid, usually hydrochloric acid, which breaks down the protein into smaller fragments, resulting in a more digestible form of protein.
  3. Neutralization and Filtration: After hydrolysis, the acid is neutralized, and the product is filtered to remove any remaining impurities.
  4. Concentration and Drying: The filtered protein solution is concentrated and then spray-dried into a fine powder, preserving its nutrients and functional properties.

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

  • Food and Beverages: Used as a flavor enhancer, protein supplement, and meat extender. It can be added to soups, sauces, snack foods, and plant-based products.
  • Dietary Supplements: Due to its amino acid profile, it is used in protein powders and supplements, especially for individuals seeking plant-based protein sources.
  • Animal Feed: It serves as a source of high-quality protein for livestock and poultry feeds.
  • Cosmetic Products: It is used in skincare products for its moisturizing and anti-aging properties.

Benefits and Functions
Soybean AHVP offers numerous health and functional benefits:

  • Improved Digestibility: The hydrolysis process breaks down proteins into smaller peptides, making them easier to digest and absorb.
  • Rich in Amino Acids: It contains essential amino acids that support muscle growth, tissue repair, and overall body function.
  • High Protein Content: It provides a high-quality plant-based protein source for vegans and vegetarians.
  • Flavor Enhancer: Its umami-rich profile enhances the taste of various food products.
  • Antioxidant Properties: The peptides formed during hydrolysis may possess antioxidant effects, helping to neutralize harmful free radicals.

Summary Table

Feature Details
Source Soybeans
Manufacturing Process Acid hydrolysis to break down protein
Form Powder
Applications Food, beverages, dietary supplements, animal feed, cosmetics
Key Benefits Improved digestibility, high in amino acids, enhances flavor, antioxidant properties
Target Market Vegans, vegetarians, athletes, and the food industry

Soybean AHVP is a versatile ingredient that serves multiple functions, providing not only nutritional value but also enhancing the taste and texture of a variety of products. Its plant-based nature makes it an excellent alternative for those seeking sustainable and healthy protein sources.

APPLICATION FIELD
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