hydrolyzed vegetable protein

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hy′drolyzed veg′etable pro`tein

a vegetable protein broken down into amino acids and used as a food additive to enhance flavor.
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References in periodicals archive ?
But don't use soy sauce, MSG, hydrolyzed vegetable protein or bouillon cubes, since they all contain lots of sodium.
On the basis of ingredient type, the sodium reduction ingredient market is segmented into amino acid, mineral blends, yeast extract and others (hydrolyzed vegetable protein, trehalose, and nucleotides).
Hidden sources of gluten can include: spices and flavorings, caramel color, modified food starch, hydrolyzed vegetable protein, soy sauce, malt and maltodextrin.
But to be safe, consumers must read labels diligently to spot hidden hazards, like hydrolyzed vegetable protein, and learn to ask detailed questions about how food is prepared when dining out.
"It sounds more like a chemical than a food ingredient," began a recent newspaper report about hydrolyzed vegetable protein, a common flavouring agent in foods.
And Nima Fotovat, general manager of Markham, Ontario-based Shandiz Natural Foods, says in his company's view, such labels also exclude MSG, high-fructose corn syrup (HFCS), hydrolyzed vegetable protein and hydrogenated and partially hydrogenated oils.
"Jerky has long been a popular high-protein snack, but most products on the market also contained a lot of artificial ingredients--the big ones being hydrolyzed vegetable protein and corn syrup--so it really wasn't that good for you," says Tom Ennis, CEO of Oberto Brands.
With an 18-month shelf life, the mixes are free of hydrolyzed vegetable protein, modified food starch, hydrogenated oils and genetically engineered ingredients.
The composition consists of a hair fixative agent comprising polyquaternium-7, a conditioning agent comprising dimethicone and tallow trimonium chloride, a hair strengthening complex comprising hydrolyzed vegetable protein PG-propel silaneriol, a fragrance blend (wherein the fragrance blend comprises 4 methyI-4-(methylthio)-2-pentanone, at least one component having a log P ranging between about 1 and 3, and at least two components having a log P greater than 4.0), chelating agent, anti-static agent, preservative, solubilizer and water.
Ingredients to Avoid for a Soy-Free Diet * Edamame * Hydrolyzed plant protein * Hydrolyzed vegetable protein * Miso * Natto * Shoyu sauce * Soya * Soybean, soy sauce, soy protein * Tamari * Tempeh * Textured vegetable protein (TVP) * Tofu Ingredients to Avoid for a Nut-Free Diet * Almonds * Brazil nuts * Cashews * Chesnuts * Filbert/hazelnuts * Hickory nuts * Hydrolyzed plant protein * Hydro/yzed vegetable protein * Macadamia nuts * Marzipan/almond paste * Nougat * Nut butters/nut extracts/nut oils/nut paste * Peanuts * Peanut butter/peanut flour/peanut oil * Pecans * Pine nuts * Pistachios * Walnuts
The new liquid resulting from fermentation became known as Shoyu, the common type of soy sauce used today.Three main categories of soy sauce are available in the United States: Tamari, naturally brewed and made primarily with soybeans; Shoyu, also naturally brewed and made from half soybean and half wheat; and Nonbrewed, which is made from hydrolyzed vegetable protein.In the West, there is a great deal of confusion surrounding tamari.