Hydrolyzed vegetable protein
, or HVP
, is produced by boiling cereals
, such as soy
, 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 in the form of its sodium salt, monosodium glutamate
, or MSG. It is used as a flavor enhancer
in many processed foods.
A similar product, from dairy origin, is hydrolyzed whey protein.
Other sources of glutamate, sometimes used in conjunction with HVP, include autolyzed yeast extract and hydrolyzed yeast extract.