How is HVP made?
Hydrolised Vegetable proteins are recognised by the food industry as versatile base flavour components in a wide variety of products. (Warning: Serious technical-speak follows!) HVPs are produced by the hydrolysis of a plant protein source. All proteins are composed of Amino Acids linked together via the peptide bond into complex molecules. The reaction of hydrolysis is the addition of water across the peptide bond resulting in the breakdown of the protein chain. Hydrolysis literally means splitting by water. The hydrolytic reaction can be catalysed by enzyme or chemical methods. The most common catalyst used industrially is hydrochloric acid. The most common protein source is the part separated during the extraction of plant/vegetable oil. The typical raw material sources are soy, wheat, groundnut and rapeseed. (Thats wheat and maize in Marigold Bouillon) The protein source and catalyst (usually hydrochloric acid) form the charge and are added to the reaction vessel which is heated un
