1.0Glossaryhttps://www.healthbenefitstimes.com/glossaryGlossaryhttps://www.healthbenefitstimes.com/glossary/author/adminglossary/Hydrolyzed vegetable protein - Definition of Hydrolyzed vegetable proteinrich600338<blockquote class="wp-embedded-content" data-secret="Sz8YN5M1z2"><a href="https://www.healthbenefitstimes.com/glossary/hydrolyzed-vegetable-protein/">Hydrolyzed vegetable protein</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.healthbenefitstimes.com/glossary/hydrolyzed-vegetable-protein/embed/#?secret=Sz8YN5M1z2" width="600" height="338" title="“Hydrolyzed vegetable protein” — Glossary" data-secret="Sz8YN5M1z2" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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A gustatory amplification agent produced through the application of heat and chemical reactions to disintegrate vegetables, predominantly soy, into its fundamental amino acid constituents. This substance grants food manufacturers the ability to attain more intense flavors from a reduced number of ingredients.