Ingredient

Hydrolysed vegetable proteins

The Savory Flavor Enhancer

Hydrolyzed vegetable proteins are produced by breaking down proteins from plant sources such as soybeans, corn, or wheat into their amino acid components. They are typically available in powder or liquid form and have a savory, meaty taste. The texture of hydrolyzed vegetable proteins varies depending on the specific product.

Seasoning, sauces and condiments› Savoury extracts and sauce ingredients› Taste enhancing RPC extracts

Hydrolyzed vegetable proteins offer a savory, umami flavor that enhances the taste of dishes. They add depth and complexity to soups, sauces, marinades, dressings, and savory snacks.

Origins and history

The use of hydrolyzed vegetable proteins in cooking can be traced back to ancient civilizations, where fermented soybean products like soy sauce were used to enhance the flavor of dishes. Today, hydrolyzed vegetable proteins are widely used in the food industry as a natural alternative to monosodium glutamate (MSG) and as a flavor enhancer in various cuisines.

Nutritional information

Hydrolyzed vegetable proteins are low in calories and fat, making them a suitable option for those watching their intake. They also provide a small amount of protein and can contribute to the overall flavor and enjoyment of a meal.

Allergens

Hydrolyzed vegetable proteins derived from soybeans or wheat may contain allergens such as soy or gluten. Individuals with soy or gluten sensitivities should check the product labels and opt for alternatives if necessary.

How to select

When selecting hydrolyzed vegetable proteins, look for products that are made from high-quality plant sources and have minimal additives or preservatives. Opt for reputable brands and read product labels to ensure the absence of any allergens or unwanted ingredients.

Storage recommendations

To maintain the freshness and quality of hydrolyzed vegetable proteins, store them in a cool, dry place away from direct sunlight. Follow the manufacturer's instructions for specific storage recommendations, as some products may require refrigeration after opening.

How to produce

Producing hydrolyzed vegetable proteins at home requires specialized equipment and processes that are typically not feasible for amateur cooks. It is recommended to purchase commercially available products from trusted sources.

Preparation tips

Hydrolyzed vegetable proteins can be used in a variety of dishes to enhance their flavor. They are commonly used in soups, stews, gravies, stir-fries, and sauces. They can also be sprinkled on snacks like popcorn or used as a seasoning for roasted vegetables or grilled meats.

Substitutions

There are no direct substitutions for hydrolyzed vegetable proteins, as their unique flavor profile and umami-enhancing properties are difficult to replicate. However, other flavor enhancers like soy sauce, fish sauce, or nutritional yeast can be used as alternatives to add depth and umami to dishes.

Culinary uses

Hydrolyzed vegetable proteins are widely used in the food industry and can be found in a variety of processed foods, including soups, sauces, snacks, and ready-to-eat meals. They are also available for purchase in specialty stores or online retailers.