But don't use soy sauce, MSG, hydrolyzed vegetable protein
or bouillon cubes, since they all contain lots of sodium.
MSG and hydrolyzed vegetable protein
induced headache: review and case studies.
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.