Recall: Products Containing Hydrolyzed Vegetable ProteinMore from RENSE.com
Information current as of noon April 1, 2010
HVP is a protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chili, sauces, stews and some meat products like frankfurters.
Acid-hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods.
A similar product, from dairy origin, is hydrolyzed whey protein.
Other sources of glutamate, sometimes used in conjunction with HVP, include autolyzed yeast extract and hydrolyzed yeast extract.
Because of the high levels of MSG in hydrolyzed vegetable protein, people sensitive to MSG should avoid hydrolyzed vegetable protein.
In the case of soy sauce, a residual of the soy protein hydrolyzation process creates the carcinogen 3-MCPD.
Please make sure you read ALL food ingredient labels to be sure you are not purchasing items containg this substance.