MSG and HVP

[Guest guest]

Here are some explanations/definitions of hydrolyzed vegetable protein that I

found online. It is not the same thing as MSG, but one of these sites below says

that MSG is often added with HVP. The first one below says that MSG is created

in processing.

---Gretchen

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Q. Do Chicken of the Sea® canned tuna products contain MSG in the form of

hydrolyzed vegetable protein?

A. Monosodium glutamate (MSG) is the sodium salt of glutamic acid, a naturally

occurring amino acid present in virtually all proteins. Hydrolyzed vegetable

proteins used in Chicken of the Sea® products are not monosodium glutamate (MSG)

under other names, nor do they contain added MSG. Although the process used to

hydrolyze proteins can create trace amounts of MSG, levels in finished

formulations are extremely low. Analysis of our canned tuna products indicate no

significant difference in glutamic acid levels between products containing

hydrolyzed proteins and those which do not and confirm that levels present are

well below those for which human sensitivity has been documented.

From:

http://www.chickenofthesea.com/faqs.asp

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Hydrolyzed Vegetable Protein

A flavor enhancer that comes from wheat and corn gluten, defatted soy flour and

cottonseeds. There are two basic types: · Light, which is used primarily in

vegetable, pork and poultry products

· Dark, which goes into meaty stews and broths, soups and sauces. However,

there are many themes and variations of the above.They are used in many foods,

especially in bouillon's and soup and gravy mixes. It's the " meaty " flavor you

taste. Here's why it taste like meat... Beef tastes like beef, chicken tastes

like chicken because the meat proteins are made up of amino acids (the building

blocks of protein), how these amino acids are arranged in the protein, make for

the different flavors or taste.Many years ago scientists discovered that the

protein in certain vegetables could be re-arranged to simulate the taste of

meats.

A very common vegetable used is the soybean, which is high in protein, and

contains all the amino acids that meat does, but has to be " re-arranged " to get

that " meaty " flavor. So.. It's " hydrolyzed " and presto! The result is a

product that has a pleasant " Meaty " savory flavor.The Scientist that discovered

this in 1886, was Julius Maggi, you may be familiar with " MAGGI " sauce, that was

the first Hydrolyzed Vegetable Protein. HVP.

You will see it on labels as HPP, hydrolyzed Plant Protein, or Hydrolyzed Soy,

Wheat or Corn Protein.

We have two basic types at the Joe's store, a " Beefy " one (# 400) and one for

light applications such as vegetable, poultry, pork, and veal products (# 410).

Another feature about HVP, is that it not only is good by it's self, but when

added to a natural stock, or to meat, the natural flavors and HVP boost each

other. In other words, 2 plus 2 = 5 (or

more).[http://www.theingredientstore.com/]- - - - - - - - - - - - - -

Hydrolyzed Vegetable Protein (HVP) (sometimes referred to as Hydrolyzed Plant

Protein) is widely used in the food industry as a savory flavoring agent to

bring out the natural flavors in food. A chemical process called acid hydrolysis

breaks down protein into amino acids from various food sources (corn, wheat,

soybeans, cottonseed). Food scientists discovered that the protein in certain

vegetables could be broken down and re-arranged to simulate the taste of meats.

While there are numerous variations, generally, two basic types of HVP are used:

light, which is used in poultry, pork, and vegetable products, and dark, which

is used in broths, sauces, gravies, meats, stews. Many foods contain HVP,

including processed foods such as bouillon, soup, sauce mixes, gravy, crackers,

chips, instant soups, processed meat, frankfurters. If you are sensitive to

monosodiumglutamate (MSG), it is important to note that some companies add MSG

to Hydrolyzed Vegetable Protein products. [WholeHealthMD.com]

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