Seasoning & Snack
Hydrolyzed Proteins
India
Hydrolyzed Vegetable Protein Groundnut
Hydrolyzed Vegetable Protein Groundnut (HVP-GN) is produced by acid hydrolysis of defatted groundnut (peanut) meal, breaking down protein chains into free amino acids and short peptides. The resulting amino acid mixture — rich in Glutamic Acid, Aspartic Acid, and Leucine — provides a concentrated savory, umami base flavor with meat-broth-like character. HVP-GN delivers complex flavor depth at low inclusion rates, reducing formulation costs while improving palatability across a wide range of savory food products.
CAS NumberN/A (Complex Mixture)
GradeFood Grade
Origin / SourceIndia
Packaging FormBag
AppearanceLight to medium brown powder
Package Size25 Kg Bag
FSSAI CompliantPremium GradePan-India Delivery15+ Years
Key Benefits
- High free glutamic acid content delivers intense, natural umami depth in savory applications.
- Low usage rates (0.5–2%) achieve significant flavor enhancement — highly economical.
- Provides a complex flavor base that masks off-notes in meat analogs and plant-based proteins.
- Consistent amino acid profile batch-to-batch via controlled acid hydrolysis processing.
- Complementary to MSG, yeast extracts, and IMP/GMP nucleotides for complete savory system design.
Applications
Seasoning SnackSoups & SaucesProcessed MeatsInstant Foods
Common Usage
- ›Snack seasoning blends and instant noodle/soup flavor sachets.
- ›Processed meat and poultry products for flavor enhancement and texture support.
- ›Gravies, bouillon cubes, and sauce bases requiring umami depth.
- ›Plant-based meat analogs requiring flavor masking and savory character.
Technical Documents
Request the specification sheet, COA, or technical data sheet for Hydrolyzed Vegetable Protein Groundnut directly from our team.
