Hydrolysed Vegetable Protein

Hydrolysed Vegetable Protein

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Owing to our in-depth expertise in this domain, we are engaged in manufacturing, exporting and supplying an extensive range of Hydrolysed Vegetable Protein. This vegetable protein is prepared by certain procedure including boiling cereals or legumes, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. It is used as a flavor enhancer in many foods, sometimes used in conjunction with HVP, include autolyzed yeast. Our offered Hydrolysed Vegetable Protein is available as per client's requirement and is offered at very nominal rates.


  • Free from impurities

  • Long shelf life

  • Precisely processed

  • Effective in enhancing flavor