Accueil >  Term: hydrolyzed vegetable protein
hydrolyzed vegetable protein

A protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters. See also vegetable protein.

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