Hydrolyzed Vegetable Protein Description
Hydrolyzed vegetable protein is composed of various protein substances derived from vegetables and broken down by water and hydrochloric acid to form a new complex with properties different from the original source. Used as a water-binding agent.
Hydrolyzed Vegetable Protein References
Nutrition Research, February 2015, pages 127-135
Industrial Crops and Products, March 2013, pages 469-479
https://www.cir-safety.org/sites/default/files/Plant%20Proteins.pdf
Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding usage constraints, permitted concentration levels and availability vary by country and region.