Hydrolyzed Vegetable Protein (HVP) is a flavor enhancer made from vegetables like soybeans, corn, and wheat. It is used in packaged foods and meat substitutes. HVP is created by boiling or breaking down plant matter with hydrochloric acid and neutralizing it with sodium hydroxide. It is commonly found in condensed soups, powdered sauces, frozen meat dishes, and snack foods. HVP can cause allergic reactions ranging from mild nausea to severe chest pains and seizures. It is recommended to read product labels before purchasing.
Hydrolyzed Vegetable Protein (HVP) is a type of flavor enhancer that is created by using different types of vegetables. Among the most common vegetables used in the creation of this type of food filling are soybeans, corn, and wheat. HVP is useful in the manufacture of a number of packaged foods, helping to retain flavor. It is also often used as part of the seasoning for the types of meat substitutes used in the preparation of prepackaged vegetarian products.
The actual process used to create hydrolyzed vegetable protein involves boiling or breaking down soybeans and other products with the use of hydrochloric acid. Once the plant matter breaks down, the mixture is treated with sodium hydroxide as a means of neutralizing the acid content. What is left is a substance rich in amino acids that is capable of helping to improve the taste of several different foods. As with most types of flavor enhancers, HVP is sometimes used to improve the flavor of foods that are of lower quality.
Hydrolyzed vegetable protein is commonly used in several different types of packaged foods. Condensed soups are likely to contain at least some HVP. Many powdered sauce and sauce mixes use the product to enhance flavor. Frozen meat dishes such as Salisbury steaks in gravy or frozen meatloaf may also contain this type of flavor enhancer. Even some snack foods like pretzels and spicy potato chip flavors can contain HVP.
In some areas, hydrolyzed vegetable protein is recommended as an alternative to another well-known flavor enhancer, monosodium glutamate, or MSG. While the two enhancers are somewhat different in chemical composition, they also share a number of attributes. This means that people who have allergic reactions when consuming MSG can also experience similar responses when eating anything that contains HVP. Since many canned soups and other packaged foods include HVP, it’s essential to read product labels before making a purchase.
Negative reactions to hydrolyzed vegetable protein can range from mild to severe. For some people, the product may cause headaches or mild nausea that subsides within a few hours. Other people experience more pronounced reactions, such as shortness of breath or feeling weak. You can experience shortness of breath, even experience an asthma attack. There is also the possibility of chest pains and possibly seizures after taking HVP.
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