Hydrolyzed vegetable protein (HVP)


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.


About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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