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Hydrolyzed vegetable protein is derived from boiling cereals or legumes in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down, the protein present in vegetables into their component amino acids. The resulting liquid is further known as hydrolyzed vegetable protein. Hydrolyzed vegetable protein is widely used as a flavor enhancer in many processed foods such as soups, sauces, stews, seasoned snack foods, gravies, hot dogs, dips and dressings. It is also blended with other spices to make seasonings that are used in or on foods.
Specifications
| Sr.No | Parameters | Standard Limits | Observations |
|---|---|---|---|
| 1 | Description | Hydrolysed protein Liquid derived from good quality of soya protein source. | Complies |
| 2 | Colour | Brown colour | Complies |
| 3 | Odour | Characteristics Odour of soya protein | Complies |
| 4 | pH of Solution | 4.50 to 6.50 | 5.97 |
| 5 | Solubility | Soluble in water | Soluble |
| 6 | Clarity | Solution is Clear | Complies |
| 7 | Total Nitrogen content | NLT 2.56% w/w | 2.66 % w/w |
| 8 | Total Protein content | NLT 16.00% w/w | 16.64 % w/w |
| 9 | Brix | NLT 35 Brix (at 20 C) | 39 Brix |
| 10 | Specific Gravity | 1.12-1.15 gm/ml | 1.15 gm/ml |
| 11 | Degree of Hydroysis | NLT 60.00% | 64.08% |
