This section focuses on an overview of hydrolyzed vegetable protein (HVP) as well as its manufacturing processes and uses. Also, please check out the introduction to hydrolyzed vegetable protein manufacturers, supply chain issues, hydrolyzed vegetable protein suppliers, and hydrolyzed vegetable protein prices. Sinofi can help you buy high-quality hydrolyzed vegetable protein powder in bulk for your industry applications at wholesale prices based on CAS 100209-45-8.
Table of Contents
What is Hydrolyzed Vegetable Protein?
Hydrolyzed Vegetable Protein (HVP) is a flavor enhancer produced by breaking down vegetable proteins (mainly soybean) into their constituent amino acids through acid, enzyme, or chemical hydrolysis. It provides an umami taste and enhances savory flavors in food products. According to the U.S. Food and Drug Administration (FDA), hydrolyzed vegetable protein is approved to be used in food.
CAS No.: 100209-45-8
According to the American Chemical Society, the CAS number of hydrolyzed vegetable protein is 100209-45-8.
EFSA: Hydrolyzed Vegetable Protein
According to the EFSA Journal, Acid hydrolyzed vegetable protein is not likely to trigger adverse reactions. The reason is that acid-hydrolyzed vegetable (soy) protein may contain low levels of known and novel allergenic proteins and peptides.
Bulk Hydrolyzed Vegetable Protein Manufacturers
The global hydrolyzed vegetable protein manufacturing landscape is dominated by major food ingredient companies with significant production capacities. Asian HVP manufacturers lead in volume production, while European and North American producers focus on premium grades and specialty products. Large hydrolyzed vegetable protein manufacturers like ADM have significant manufacturing facilities for HVP powder in multiple countries. The industry is characterized by ongoing capacity expansions and technological improvements, with a growing emphasis on clean labels and sustainable production methods.
Sinofi is a bulk hydrolyzed vegetable protein manufacturer in China, and we have a manufacturing facility with 2,500 square meters for the production of hydrolyzed vegetable protein powder. We supply high-quality HVP at bulk prices for our clients around the world.
Manufacturing Process of Hydrolyzed Vegetable Protein
The production of hydrolyzed vegetable protein follows these steps:
Primary Sources
- Soy
- Corn
- Wheat
- Pea
- Rice
Production Methods
1. Acid Hydrolysis
Pre-treatment
- Raw material cleaning
- Defatting
- Size reduction
Hydrolysis
- Acid treatment (HCl)
- Temperature control
- Reaction time management
Neutralization
- pH adjustment
- Salt formation
- Filtration
Post-processing
- Concentration
- Spray drying
- Packaging
2. Enzymatic Hydrolysis
Preparation
- Material preparation
- Enzyme selection
- pH adjustment
Reaction
- Temperature control
- Enzyme addition
- Time management
Processing
- Enzyme deactivation
- Filtration
- Concentration
Finishing
- Spray drying
- Quality control
- Packaging
Bulk Hydrolyzed Vegetable Protein Suppliers
The global hydrolyzed vegetable protein market is competitive, with several key HVP suppliers providing comprehensive services beyond traditional distribution. Large hydrolyzed vegetable protein suppliers like ADM maintain their leadership positions through continuous innovation, strict quality control, and commitment to sustainability. As the industry advances, these suppliers are expected to play crucial roles in shaping the future of food manufacturing and protein enhancement technologies.
Sinofi is a bulk hydrolyzed vegetable protein supplier in China, and we have a warehouse with 1,200 square meters for high-quality HVP powder. We supply different grades of hydrolyzed vegetable protein at wholesale prices to food manufacturers worldwide.
Supply Chain of Hydrolyzed Vegetable Protein
The supply chain of hydrolyzed vegetable protein (HVP) represents a complex network of raw material suppliers, HVP manufacturers, HVP distributors, and end-users. It requires careful management and coordination. The global hydrolyzed vegetable protein market continues to expand, driven by increasing demand for plant-based protein alternatives and natural flavor enhancers. It is expected to show sustained growth as food manufacturers seek clean-label ingredients and sustainable protein sources. Success in this market depends on maintaining high-quality standards, ensuring efficient processes, and adapting to changing market demands. Understanding market dynamics and implementing appropriate risk management strategies are crucial for maintaining a reliable and cost-effective supply chain of hydrolyzed vegetable protein.
Wholesale and Buy Hydrolyzed Vegetable Protein in Bulk
Successful wholesale purchasing of hydrolyzed vegetable protein requires careful attention to quality specifications, supplier selection, and process management. Hydrolyzed vegetable protein buyers should carefully evaluate suppliers based on their specific needs against the capabilities, quality standards, and sustainability commitments of potential partners. The right supplier relationship can significantly impact product quality, consistency, and market success.
As a bulk hydrolyzed vegetable protein manufacturer and supplier in China, we supply high-quality HVP powder to large food manufacturers worldwide. We also wholesale hydrolyzed vegetable protein to small customers. Normally, they want to buy HVP powder in small quantities. To serve them, we can wholesale hydrolyzed vegetable protein at bulk prices and provide a one-stop purchasing service.
Hydrolyzed Vegetable Protein Prices (USD/Kg)
Food Grade Hydrolyzed Vegetable Protein Price (FCC IV)
| Volume | Unit Price | Shipment |
| 50g | 4 USD | Express |
| 500g | 8 USD | Express |
| 1Kg | 12 USD /Kg | Express |
| 20Kg | 15% cheaper | Express |
| 100Kg-Above | negotiable | Express / Sea |
The global hydrolyzed vegetable protein (HVP) market continues to demonstrate significant price volatility amid changing supply chain dynamics and evolving consumer preferences. It continues to evolve with changing consumer preferences and industry dynamics. While hydrolyzed vegetable protein prices remain volatile, understanding the key drivers and maintaining flexible sourcing strategies can help stakeholders navigate market fluctuations effectively.
Furthermore, the above price quotations of hydrolyzed vegetable protein, especially for small orders, do not include the express shipping fee. The reason is that the shipment cost of hydrolyzed vegetable protein powder may exceed the value of the sample. However, the bulk wholesale prices of hydrolyzed vegetable protein will be much lower than those of small orders. Please contact us for more details.
Hydrolyzed Vegetable Protein Uses
Hydrolyzed vegetable protein powder is widely used in various industries:
Processed food
- Soups and broths
- Sauces and gravies
- Snack foods
- Ready meals
Seasonings
- Spice blends
- Flavor enhancers
- Bouillon products
- Marinades
Plant-based Products
- Meat alternatives
- Protein supplements
- Vegetarian foods
Flavor Industry
- Flavor bases
- Savory blends
- Taste modifiers
Animal Feed
- Pet food
- Livestock feed
- Aquaculture feed
Hydrolyzed Vegetable Protein Benefits
The primary benefits of using hydrolyzed vegetable protein include:
Flavor Enhancement
- Umami taste
- Flavor intensity
- Taste balance
- Mouthfeel improvement
Technical Advantages
- Water solubility
- Heat stability
- pH stability
- Processing compatibility
Hydrolyzed Vegetable Protein Used in Food
A Braised Flavor Paste – Formulation by Weight
- Ingredients: Chicken bone enzymatic hydrolysate, 12 parts; L-Leucine, 0.4 parts; L-Cysteine, 0.5 parts; DL-Methionine, 0.4 parts; Thiamine (VB1), 0.3 parts; Monosodium glutamate, 4 parts; Glucose, 2 parts; Sugar, 4 parts; Yeast extract, 3 parts; Hydrolyzed vegetable protein, 4 parts; Salad oil, 4 parts; Ginger powder, 1 part; Chive powder 0.8 parts. All the raw materials are mixed evenly, put into a reactor, reacted at a reaction temperature of 100°C for 1.5 hours, and cooled to 70°C to obtain a halogen flavor thermal reactant.
- Weigh Star anise powder, 6 parts; Cinnamon powder, 3 parts; Galangal powder, 3 parts; Angelica powder, 2.5 parts; Nutmeg powder, 0.7 parts; Amomum powder, 0.5 parts; Clove powder, 0.3 parts. And the spicy powder is obtained after mixing evenly.
- Weigh Isovaleraldehyde, 0.08 parts; Trimethylpyrazine, 3 parts; 2-Acetylfuran, 2 parts; Soy sauce ketone, 0.5 parts; 4-Ethylguaiacol, 1 part; Thiothiazole, 2 parts; Difurfuryl sulfide, 0.6 parts. Mix them evenly to obtain the halogen flavor base.
- Weigh Halogen flavor thermal reactant prepared in step (1), 38 parts; then weigh Light soy sauce, 19 parts; Dark soy sauce, 25 parts; Glutinous rice vinegar, 3 parts; Monosodium glutamate, 8 parts; Salt, 9 parts; the spicy powder prepared in step (2), 6 parts; 5′-flavor nucleotide disodium (I+G), 1.5 parts; Ethyl maltol, 1.5 parts; Scallop essence, 0.8 parts; the halogen flavor base prepared in step (3), 3 parts; Xanthan gum, 0.4 parts; Propylene glycol, 0.8 parts. Mix the weighed raw materials evenly, and heat them to 86°C, then stir them. After that, keep them warm for 18 minutes, then cool it to 60°C, pass through a colloid mill, seal and package, and then get the marinated paste flavor.
In conclusion, hydrolyzed vegetable protein remains a crucial ingredient in the food industry, offering functional and commercial benefits. The market shows strong growth potential, particularly in clean label and plant-based applications, while technological advancements continue to improve product quality and production efficiency. As a bulk hydrolyzed vegetable protein manufacturer and supplier in China, we sell different grades of hydrolyzed vegetable protein powder at bulk prices to large manufacturers and small customers worldwide.