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 Is Hydrolyzed Vegetable Protein (HVP) Gluten Free

    Is Hydrolyzed Vegetable Protein (HVP) Gluten Free

    by Terry Zhai 2015-05-27

    Hydrolyzed Vegetable Protein (HVP) is a foodstuff manufactured through vegetable protein hydrolysis, available as yellow to brown powder. It's widely used as flavour enhancer as it has an authentic bouillon (broth) taste in food production for its a great flavour enhancer that's added to processed foods.

    Is Hydrolyzed Vegetable Protein (HVP) gluten free?

    Yes. Hydrolyzed Vegetable Protein (HVP) is gluten free and widely used in gluten free food to provide enzymatically produced HVP, and other seasonings e.g. fermented soy sauce to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.

    Why is Hydrolyzed Vegetable Protein (HVP) gluten free?

    To answer this question, we need to clarify another question: what is gluten. Gluten is protein composite found in wheat and related grains, including barley and rye. (Wikipedia) First, gluten is a protein. Second, gluten is mainly found in wheat and related grains. As we mentioned before, Hydrolyzed Vegetable Protein (HVP)is a foodstuff which is significantly different from protein. Raw materials used in manufacturing of Hydrolyzed Vegetable Protein (HVP) are Vegetable; Hydrolyzed Vegetable Protein (HVP) barely includes gluten impurity. So, Hydrolyzed Vegetable Protein (HVP) is gluten free.

    How is Hydrolyzed Vegetable Protein (HVP) used in gluten free food?

    Hydrolyzed Vegetable Protein (HVP) is widely used in food production to provide enzymatically produced HVP, and other seasonings e.g. fermented soy sauce to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons. Hydrolyzed Vegetable Protein (HVP) is usually used in processed food rather than daily recipe.

    Why should you go Gluten free?

    Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.

    Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.

    As a top supplier of food ingredients, Foodchem has been supplying gluten free Hydrolyzed Vegetable Protein (HVP) for over 10 years. Feel free to contact us if you need gluten free Hydrolyzed Vegetable Protein (HVP). Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075.

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