Hydrolyzed vegetable protein
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by
Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.
History
Food technologists have long known that protein hydrolysis produces a meat bouillon-like odor and taste.[1] In 1831, Berzelius obtained products having a meat bouillon taste when hydrolysing proteins with hydrochloric acid.[2] Julius Maggi produced acid-catalyzed hydrolyzed vegetable protein industrially for the first time in 1886.[3]
In 1906, Fischer found that
Manufacture
Almost all products rich in protein are suitable for the production of HVP. Today, it is made mainly from protein resources of vegetable origin, such as defatted oil seeds (soybean meal, grapeseed meal) and protein from maize (
In aHVP,
In enzymatic HVP (eHVP),
Acid hydrolysis
For the production of aHVP, the proteins are hydrolyzed by cooking with a diluted (15–20%) hydrochloric acid, at a temperature between 90 and 120 °C for up to 8 hours. After cooling, the hydrolysate is neutralized with either sodium carbonate or sodium hydroxide to a pH of 5 to 6. The hydrolysate is filtered to remove the insoluble carbohydrate fraction (humin) and then further refined.[7]
This section is missing information about removal of tyrosine and leucine (mentioned in 3-MCPD ref's annex figure, probably something to do with off-tastes).(August 2023) |
The source of the raw material, concentration of the acid, the temperature of the reaction, the time of the reaction, and other factors can all affect the organoleptic properties of the final product. Activated carbon treatment can be employed to remove both flavor and color components, to the required specification. Following a final filtration, the aHVP may, depending upon the application, be fortified with additional flavoring components. Thereafter, the product can be stored as a liquid at 30–40% dry matter, or alternatively it may be spray dried or vacuum dried and further used as a food ingredient.[7]
Enzymatic hydrolysis
For the production process of enzymatic HVP, enzymes are used to break down the proteins. To break down the protein to amino acids,
Since no salt is formed during the production process, manufacturers may add salt to eHVP preparations to extend shelf life or to provide a product similar to conventional aHVP.
Composition
Liquid aHVP typically contains 55% water, 16% salt, 25% organic substances (thereof 20% protein (amino acids) analyzed as about 3% total nitrogen and 2% amino nitrogen).
The organoleptic properties of HVP is determined not only by amino acid composition, but also by the various aroma-bearing substances other than amino acids created during the production of both aHVP and eHVP. Aromas can be formed via amino acid decomposition, Maillard reaction, sugar cyclization, and lipid oxidation.[8] A complex mix of aromas similar to butter, meat,[9][8] bone stock,[8] wood smoke,[10] lovage/Maggi seasoning,[11] and many other substances can be produced, depending on reaction conditions (time, temperature, hydrolysis method, additional feedstock such as xylose and spices).[8][12]
According to the European Code of Practice for Bouillons and Consommés, hydrolyzed protein products intended for retail sale correspond to these characteristics:[13]
- Specific gravity at 20 °C min.: 1.22
- Total nitrogen min.: 4% (on dry matter)
- Amino nitrogen min.: 1.3% (on dry matter)
- Sodium chloride max.: 50% (on dry matter)
Use
When foods are produced by canning, freezing, or drying, some flavor loss is almost inevitable. Manufacturers can use HVP to make up for it.[6] Therefore, HVP is used in a wide variety of products such as in the spice, meat, fish, fine-food, snack, flavor, and soup industries.
Safety
3-MCPD
As an allergen
Whether hydrolyzed vegetable protein is an allergen or not is contentious.
According to European law, wheat and soy are subject to allergen labelling in terms of
Nevertheless, strong evidence indicates at least aHVP is not allergenic, since proteins are degraded to single amino acids which are not likely to trigger an allergic reaction. An 2010 study has shown that aHVP does not contain detectable traces of proteins or IgE-reactive peptides. This provides strong evidence that aHVP is very unlikely to trigger an allergic reaction to people who are intolerant or allergic to soy or wheat.[14] Earlier peer-reviewed animal studies done in 2006 also indicate that soy-hypersensitive dogs do not react to soy hydrolysate, a proposed protein source for soy-sensitive dogs.[15]
There are reports of a
Allergenicity of eHVP depends on the specific food source and the enzyme used.
See also
References
- ^ Manley/Fagerson (1971). Aspects of Aroma and Taste Characteristics of Hydrolysed Vegetable Protein, The Flavour Industry. p. 686 f.
- ^ "Würzen". Ullmanns Encyclopedia of Technical Chemistry. Vol. 18 (3rd ed.). Munich, Berlin, Vienna. 1967.
{{cite book}}
: CS1 maint: location missing publisher (link) - ^ Reineccius (1994). Source Book of Flavours. Springer. p. 140.
- ^ Fischer, Research about amino acids, Springer 1906
- S2CID 4246025.
- ^ a b Prendergast (1974). "Protein Hydrolysate – A review". Food Trade Review: 14 f.
- ^ a b c "Code of practice for the Reduction of 3-Monochlorpropanole-1,2-Diol (3-MCPD) during the Production of acid-HVPs and products that contain acid-HVPs CAC/RCP 64-2008" (PDF).
- ^ S2CID 248838839.
- PMID 11982417.
- PMID 17367160.
- .
- S2CID 231203281.
- ^ "Code of practice for Bouillons and Consommés".
- PMC 7159487.
- PMID 16506912.
- ^ S2CID 46889452.
- .
- PMID 36207409.
- PMID 25996918.
- S2CID 25496670.