Hydrolyzed Vegetable Protein (HVP), CAS# 100209-45-8, is a foodstuff manufactured through protein hydrolysis, available as Yellow To Brown powder. Hydrolyzed Vegetable Protein is widely used as flavour enhancer as it has an authentic bouillon (broth) taste. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries.
No significant side effects reported.
As Hydrolyzed Vegetable Protein is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Hydrolyzed Vegetable Protein for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Hydrolyzed Vegetable Protein could have any negative effects on these vulnerable groups. It should be safe to use Hydrolyzed Vegetable Protein in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Hydrolyzed Vegetable Protein for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Hydrolyzed Vegetable Protein is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Hydrolyzed Vegetable Protein reported up to now.
* Want to report news about this ingredient, please send email to foodchemmis08@foodchem.cn. Your knowledge can help us to uncover more truthes about food ingredients to customers.
1. Study on elimination of 3-chloro-1,2-propanediol in hydrolyzed vegetable protein by capillary electrophoresis with electrochemical detection. [Se Pu. 2006 Mar]
Author: Xing X, Cao Y.
2. Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein. [J Agric Food Chem. 2002 May 8]
Author: Wu YF, Cadwallader KR.
3. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. [J Agric Food Chem. 1998 Feb 16]
Author: Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM.
4. MSG and hydrolyzed vegetable protein induced headache: review and case studies. [Headache. 1991 Feb]
Author: Scopp AL.