Hydrolyzed Vegetable Protein

Monosodium Glutamate (MSG)

Potentially Harmful
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.
Textured Vegetable Protein,HVP,Textured Protein,Hydrolyzed Protein
Health Impact
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.
MSG and hydrolyzed vegetable protein induced headache: review and case studies
Extensive use of monosodium glutamate: A threat to public health?
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