What are the functions of hydrolyzed vegetable protein?

Hydrolyzed vegetable protein is a new type of food flavor enhancer developed in recent years. It integrates color, fragrance, taste and other nutrients. It is widely used in various processed foods, such as common instant noodles, condiments, soups and other products. Its main functions can be divided into umami enhancers, nutrient enhancers, and meat flavor raw materials.

1. Umami enhancer. The umami substances such as glutamic acid and aspartic acid contained in hydrolyzed vegetable protein can be added to condiments such as soy sauce, chicken essence, and seasoning sauce to enhance the umami taste and improve the taste, inhibit the bad flavor in food, and reduce the use of MSG to improve the product grade. The "Fresh Mushroom" mushroom powder produced by Henghuadao in Rudong contains hydrolyzed vegetable protein (HVP) in the ingredient list, which makes the mushroom powder more flavorful.

2. Nutrition enhancer. Hydrolyzed plant protein contains more amino acids and multiple vitamins and minerals, which can increase the nutritional content of food. Compared with animal protein, plant protein contains almost no cholesterol and saturated fatty acids, and can be made into various nutritious foods, which can fully enable the human body to absorb plant protein to the maximum extent to meet the nutritional requirements of patients in the recovery period, elderly people with declining digestive function, infants and young children whose digestive ability is not yet mature, physical people who are in urgent need of physical supplementation, and people with high blood lipids and high blood pressure;

3. Raw materials for meat flavor. Meat flavor is a mixture of multiple flavor substances with meat flavor characteristics, which can imitate the flavors of beef, pork, mutton, etc. Hydrolyzed plant protein is added in the production of meat flavor to participate in the Maillard reaction and provide the amino acids required for the reaction, so that the reacted meat flavor base is purer and the taste is fuller. It can also be used as a carrier.