Hydrolyzed Plant Protein
Hydrolyzed plant protein provides all the necessary amino acids and helps in reducing the intake of cholesterol and saturated fat. There is a steady growth of hydrolyzed plant protein in the food and beverages segment. Hydrolyzed plant protein is a vegan protein derived from a variety of natural plant resources and is a key ingredient in the food and beverages segment as a flavor enhancer.
Hydrolyzed Vegetable Protein (HVP) is produced by boiling foods like soy, corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids.
Veterinarians typically prescribe hydrolyzed protein animal foods to treat two diseases i.e. food allergy and inflammatory bowel disease. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes and are also used in the production of ready-to-cook soups and bouillons.
The demand for food added with hydrolyzed plant proteins is also increasing to prevent cardiovascular diseases. It is an effective way of reducing blood LDL cholesterol, which decreases the risk of heart diseases.
