Hydrolyzed Vegetable Protein

Definición

A type of processed flavoring that is used in processed foods to give it a meat-like flavor. There are two types of HVP, aHVP acid hydrolysed protein or eHVP enzyme hydrolysed protein. aHVP is manufactured using hydrochloric acid and high temperatures. eHVP is manufactured with enzymes at lower temperatures resulting in a lighter color and less meaty flavored product. The main source of HVP is soy, gluten or maize. Can be listed as MSG, Natural Flavor, or Flavoring on food labels.

También conocido como

Textured Vegetable Protein, HVP, Textured Protein, Hydrolyzed Protein

Impacto en la salud

Can be up to 30% MSG which may cause headaches, muscle tightness, numbness, tingling, weakness and flushing in some people. People who are sensitive to MSG should avoid hydrolyzed vegetable protein. Vegetable protein that is not labeled as organic or non-GMO is likely sourced from GMO or bioengineered soybeans. Check for the warning "Contains a bioengineered ingredient" in the ingredients list to confirm.

Fuentes

• Vegetable Protein

  Science Direct

• MSG and hydrolyzed vegetable protein induced headache: review and case studies

  Pub Med

• Extensive use of monosodium glutamate: A threat to public health?

  EXCLI Journal

Productos que contienen Hydrolyzed Vegetable Protein

Hay mejores opciones

Conagra Brands, Inc.

Beef Ravioli in Pasta Sauce En Salsa De Tomate

Hay mejores opciones

Conagra Brands, Inc.

Beef Mini Ravioli In Pasta Sauce

Hay mejores opciones

Conagra Brands, Inc.

Pasta in Tomato and Meat Sauce