Hydrolysed vegetable protein

Hydrolysed vegetable protein (CAS 100209-45-8), also sold as protein hydrolyzates, vegetable, is produced by breaking down plant-derived proteins into peptides and free amino acids. It delivers a savory, umami-rich taste profile that food manufacturers rely on to build depth of flavor.

In food manufacturing, it functions as a flavor base or enhancer in soups, sauces, gravies, marinades, and snack seasonings. This versatile ingredient reduces the need for added MSG or yeast extracts in various processed and seasoned products.

Meat processors incorporate it into cured and reformed products to reinforce savory notes and improve taste consistency across batches. In animal nutrition, it serves as a highly digestible protein source and palatability enhancer in compound feeds.

It is particularly effective for young livestock and aquaculture diets where feed intake is critical for growth. Formulators in savory snack coatings and dry seasoning blends also use it as a humectant component to support moisture retention.

Hydrolysed vegetable protein is supplied as a brown liquid, paste, or spray-dried powder depending on processing method and end-use requirements. Common source materials include soy, wheat, corn, and pea protein, with the source typically specified.

Food-grade is the standard commercial specification, with technical-grade material available for feed and agricultural applications. Our product meets rigorous quality benchmarks to ensure safety and performance in all industrial applications.