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.

Where is Hydrolysed vegetable protein used?

• Food manufacturing: flavor base or enhancer in soups, sauces, gravies, marinades, and snack seasonings
• Savory snack coatings and dry seasoning blends: humectant component for moisture retention
• Meat processing: reinforces savory notes and improves taste consistency in cured and reformed products
• Animal nutrition: highly digestible protein source and palatability enhancer in compound feeds
• It reduces the need for added MSG or yeast extracts in processed and seasoned products.

Good to know: 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.