China Foodstuff & Protein Group Co., Ltd

In the modern food industry and health nutrition field, protein has always held a central position. Among them, soy protein isolate is highly regarded for its high purity and excellent amino acid profile. When it undergoes a processing technique called "hydrolysis," its value is further enhanced—this is hydrolyzed soy protein isolate. It not only inherits all the advantages of soy protein but also develops a series of unique advantages, making it widely applicable in various fields. Compared to regular soy protein isolate, the advantages of the hydrolyzed version are mainly reflected in three aspects: digestibility and absorption, functional properties, and sensory experience. Advantages of hydrolyzed soy protein isolate 1. Easier Digestion and Faster Absorption "Pre-digested" Form: The hydrolysis process uses enzymes or acids to precisely cleave the long-chain peptide bonds in soy protein molecules, forming a mixture of short peptides and amino acids. You can think...

Hydrolyzed soy protein liquid (HVP) is a functional product made from soy protein through a hydrolysis process. Its production process is rather complex.  First, high-quality soybeans are selected and undergo a series of pretreatment steps, such as screening and washing, to remove impurities. Then, defatting is carried out, often using physical pressing or organic solvent extraction to obtain soybean meal with a higher protein content. Next, the crucial hydrolysis step comes into play, with three main methods: acid hydrolysis, alkaline hydrolysis, and enzymatic hydrolysis. Although acid and alkaline hydrolysis are relatively simple to operate, they have harsh reaction conditions, are prone to environmental pollution, and can destroy some amino acids, affecting product quality. Enzymatic hydrolysis, with its mild reaction conditions, easy control of hydrolysis degree, and minimal amino acid damage, has become the mainstream method. In enzymatic hydrolysis, appropriate proteases, suc...

  Summary :   Hydrolyzed soy protein, a protein hydrolysate used as a natural flavor enhancer in food. It is the most used hydrolyzed vegetable protein (HVP) in the market. It is usually listed as an ingredient on the soy sauce label. Have you ever wondered what it is, what it is used for, is it gluten free, what’s the correlation with MSG? Keywords : Hydrolyzed soy protein, protein, food, flavor enhancer