Hydrolysed vegetable protein liquid

Hydrolysed vegetable protein liquid for many applications

Hydrolysed vegetable protein liquid is a well-known flavour enhancer used in many products. Think of dry soups, broths, crisps and ready meals. You can also use the liquid flavour enhancer to 'pick up' bland dishes. You only need a little of the highly concentrated food flavour to achieve the desired effect. You can order the flavour enhancer online from us in packs of 1.1kg, 6kg or 11.7kg.

What is hydrolysed vegetable protein liquid?

Liquid HPV is a flavour enhancer or hydrolysed vegetable protein. It is actually a mixture of gluten, water and salt treated with enzymes. This means that the aroma is not suitable for those with a gluten intolerance. Hydrolysed vegetable protein is an additive that always contains E-621. E-621 is also known as MSG or monosodium glutamate. When this substance was developed over a century ago, its discoverer called its flavour 'umami', or savoury. And that is precisely the aroma of HVP that you add to meals, sauces and more: savoury and slightly spicy.

The development of liquid HVP

Hydrolised vegetable protein was first discovered in 1886 by Julius Maggi. A name you will undoubtedly recognise. The aim of the Swiss was to raise the diet of factory workers to a higher level. He succeeded, and Maggi aroma was born. The food aroma that you can buy online from us does the same as this world famous brand. You use it as a flavour enhancer in soup, as part of a marinade and when preparing salads and Asian dishes.