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Hydrolyzed Vegetable Protein ( HVP)

Hydrolyzed Vegetable Protein ( HVP)

200.00 - 700.00 INR/Kilograms

Product Details:

  • Product Name Hydrolyzed Protein
  • Product Type Dried
  • Shape Powder
  • Processing Raw
  • Color Brown
  • Grade Food
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Hydrolyzed Vegetable Protein ( HVP) Price And Quantity

  • 5 Kilograms
  • 200.00 - 700.00 INR/Kilograms

Hydrolyzed Vegetable Protein ( HVP) Product Specifications

  • Food
  • Hydrolyzed Protein
  • Powder
  • Brown
  • Dried
  • Raw

Hydrolyzed Vegetable Protein ( HVP) Trade Information

  • Cash in Advance (CID) Cash Advance (CA)
  • 10000 Kilograms Per Week
  • 2-7 Days
  • Australia North America South America Eastern Europe Western Europe Middle East Central America Asia Africa
  • All India

Product Description

After through research of the market, we have come up with superior quality Hydrolyzed Vegetable Protein. The offered vegetable protein is used in all kinds of soups, extruded snacks, noodles, wafers, spice mixes and meat to enhance the flavor. These proteins are widely added in food items to sustain the amount of protein in the body. We develop the Hydrolyzed Vegetable Protein in our well-equipped infrastructure facility keeping in mind the industry laid parameters and the well-being of our customers. 


  • Enhancing flavor
  • Good solubility
  • Natural and safe
  • Better mouth fullness
Other Details:

We are one of the leading bulk manufacturers of natural flavor enhancer, like Hydrolyzed Vegetable Protein, (HVP), Yeast Extract Powder which is used a natural alternative to mono sodium glutamate (MSG). Also specifically used in all type of soups, snack seasonings, taste makers. We also manufacture Malt extract powder used as flavoring agents in many food formulations.

  •     Enhancing flavor.
  •     Good solubility.
  •     Natural and safe.
  •     Better mouth fullness. 

HVP Soya, It is used as a flavor enhancer in many processed foods. HVP acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are broken down into their constituent amino acids, the result contains as much as 20 percent glutamate and that is the reason hydrolysed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.
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