Hydrolyzed vegetable protein
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Hydrolyzed vegetable protein, or HVP, is produced by boiling scrap vegetables, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting brown powder contains, among other amino acids, glutamic acid which is used as a flavor enhancer in many processed foods. Some people feel that the glutamate content is detrimental to health.
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