What is HVP: Hydrolyzed Vegetable Protein?
HVP, or Hydrolyzed Vegetable Protein, is a processed food product that is most often produced as a liquid, generally dark in color. The full name of the product is actually Acid-hydrolyzed vegetable protein because it is a product made in part by using hydrochloric acid and sodium hydroxide. HVP is a free glutamate like monosodium glutamate (MSG). Some people show symptoms of an allergic reaction to MSG and may show similar reactions to HVP. HVP is made by first boiling corn, wheat or soy in hydrochloric acid. The solution that is produced from boiling the cereal or legume is then neutralized with sodium hydroxides, which causes the acid to breaks down or hydrolyze the protein in the cereal or legume into their individual amino acids. Hydrolysis is the science of a chemical reaction that happens when water molecules are split into protons and anions. According to the Canadian Government Health Website, Hydrolyzed Vegetable Protein is a free glutamate similar to other hydrolyzed protein
