HYDROLYZED AND AUTOLYZED VEGETABLE PROTEINS AS FUNCTIONAL FOOD INGREDIENTS

Hydrolyzed vegetable or plant protein (H.V.P. or H.P.P.) can be defined as mixtures containing amino acids and frequently other substances such as salt and peptides, obtained by hydrolysis of vegetable proteins. On an industrial scale two types of hydrolytic processes are applied: acid and enzymic hydrolysis. HVP estimated sales in the western world are at least $100 million. Most HVPs are produced for internal use by soup manufacturers, for use as vital meaty or savory flavoring ingredients in bouillons, soups, sauces, processed meat, fish and poultry products and snacks. Other HVPs are more ready-made products, or have obtained additional meat flavor value by careful blending and/or by processes based on Maillard-type reactions. Of substantially less importance is the use of HVP as whipping, foaming or areating agent, as nutritional ingredients or as bread or baking improver. Most of the HVPs used for these purposes are only partially hydrolyzed by enzymes or by alkaline treatment. The legal status of HVP, food ingredient or food additive, and its safety was discussed recently at various locations. So far these discussions have resulted in the tentative conclusions that HVPs are food ingredients which need standardization, and which, at their presently used levels, can be considered as being GRAS. © 1979 The American Oil Chemists' Society.