Monday, September 26, 2011

Hydrolysed Vegetable Proteins – Food Safety & Quality - 23rd September, 2011
The consumption of various food additives has been growing steadily around the world since the mid-20th century. They have been always using to increase the visual, nutritional or functional properties of foodstuffs. Seasonings containing hydrolysed vegetable proteins (HVP) hold a very important place among widely used food additives. In the food processing industry they are primarily used to enhance the taste and aroma of snack mixes, noodles & pasta mixes, soups, sauces, salads, meat and vegetable meals and finished meals.

Almost all kinds of foodstuffs and materials for food processing used for human consumption contain substances that cause a certain health risk. Likewise, all food processing operations can result in the production of substances unacceptable from a health point of view. The task of the food processing industry is to develop technology that will minimise such health risks.

Flavouring agent

Hydrolysed Vegetable Protein-HVP (sometimes referred to as Hydrolysed Plant Protein) is widely used in the food industry as a savoury flavouring agent to bring out the natural flavours in food. A chemical process called acid hydrolysis breaks down protein into amino acids from various food sources. Food scientists discovered that the protein in certain vegetables could be broken down and re-arranged to simulate the taste of meats. HVP is used in poultry, pork, vegetable products, broths, sauces, gravies, meats, and stews. Many foods contain HVP, including processed foods such as bouillon, soup, sauce mixes, gravy, crackers, chips, instant soups, processed meat and frankfurters. HVP is also produced via enzymatic hydrolysis.

The acid hydrolysis technology can result in the production of the so-called toxic glycerol chlorohydrins (MCPD and DCP).

Formation of 3-MCPD

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