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AIPU FOOD Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein is a vegetable-base savory ingredient with an authentic bouillon (broth) taste. When foods are produced by canning, freezing, or drying process, partial loss of flavor is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. It can also help in enhancing the umami taste thus can replace MSG to some extent.
Hydrolyzed vegetable protein is widely used in savoury foods such as red meat products, cured meats, sausages, sauces, soups, seasoning, blends and various gravies of different flavor (pork, beef, chicken).
Added (m.d.y):
12.01.2017 Offer viewed:
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