Hydrolyzed vegetable protein, or HVP, is produced by boiling vegetables, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting brown powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or monosodium glutamate.
HVP is is used as a flavor enhancer in many processed foods including soups, gravies, and meats.
Special Note: Healing Gourmet does not endorse products containing HVP.