HVP Groundnut & HVP Soya
Quick Summary
- Category: Seasoning Snack · Sourcing Origin: India · Form: Powder or liquid
- Hydrolyzed Vegetable Protein — protein hydrolysates rich in free amino acids and glutamates, used as flavour bases and umami enhancers
- Critical allergen note: HVP Groundnut contains peanut (major top-allergen in USA, EU, and most global markets); HVP Soya contains soy (major allergen). Mandatory allergen declarations required for all finished products
- Used as savoury flavour base in seasoning, snack, soup, sauce, and instant food applications
What Is HVP?
Hydrolyzed Vegetable Protein (HVP) is produced by breaking down vegetable proteins into their constituent amino acids and peptides through acid hydrolysis (using hydrochloric acid followed by neutralisation) or enzymatic hydrolysis. The resulting product is rich in free glutamates and other amino acids that contribute umami and savory flavour — it functions as both a protein source and a flavour enhancer in food manufacturing.
HVP Groundnut is derived from defatted groundnut (peanut) meal — producing a particularly rich, full-bodied savoury profile. HVP Soya is derived from defatted soy meal — the most widely used commercial HVP, with a cleaner, more neutral savoury profile.
Specification & Form
| Attribute | HVP Groundnut | HVP Soya |
|---|---|---|
| Protein source | Groundnut (peanut) | Soybean |
| Form | Powder or liquid | Powder or liquid |
| Allergen | PEANUT (major allergen) | SOY (major allergen) |
| Flavour profile | Rich, full-bodied umami | Clean, neutral savoury umami |
| Sourcing origin | India | India |
| Pack size | Confirm directly | Confirm directly |
How It's Sourced
YNP Ingredients sources HVP Groundnut and HVP Soya from certified manufacturers in India, supplied with FSSAI-compliant documentation.
Applications
- Dry seasoning blends and spice mixes
- Instant noodle and soup seasoning sachets
- Savoury snack coatings
- Sauce, gravy, and condiment bases
- Meat flavouring and marinade mixes
Industries Served
Seasoning & Snack · Food Manufacturing
Buyer Checklist
- Allergen declarations confirmed — PEANUT for HVP Groundnut, SOY for HVP Soya, in all finished products and labeling
- Type (powder vs liquid) confirmed for application
- COA confirming protein/amino acid profile, glutamate content, moisture, microbiological parameters
- FSSAI-compliant documentation confirmed
- Pack size and MOQ confirmed directly with team
Frequently Asked Questions
Related Products
Related Glossary Terms
Related Downloads
References
Company Information
- YNP Ingredients, HVP Groundnut and HVP Soya product pages, ynpingredients.com (India sourcing, FSSAI documentation)
Industry Information
- Codex Alimentarius. *Standard for Vegetable Protein Products (VPP) (CODEX STAN 174-1989)*
- JECFA. *3-Monochloropropane-1,2-diol (3-MCPD) — Safety evaluation.* WHO Technical Report Series — context for 3-MCPD in acid-hydrolysed vegetable proteins.