{"id":218043,"date":"2023-04-13T06:07:31","date_gmt":"2023-04-13T06:07:31","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=218043"},"modified":"2023-04-13T06:07:31","modified_gmt":"2023-04-13T06:07:31","slug":"hydrolyzed-vegetable-protein","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/hydrolyzed-vegetable-protein\/","title":{"rendered":"Hydrolyzed vegetable protein"},"content":{"rendered":"<p>A gustatory amplification agent produced through the application of heat and chemical reactions to disintegrate vegetables, predominantly soy, into its fundamental amino acid constituents. 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This substance grants food manufacturers the ability to attain more intense flavors from a reduced number of ingredients. &nbsp;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-218043","post","type-post","status-publish","format-standard","hentry","category-h"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hydrolyzed vegetable protein - Definition of Hydrolyzed vegetable protein<\/title>\n<meta name=\"description\" content=\"A gustatory amplification agent produced through the application of heat and chemical reactions to disintegrate vegetables, predominantly soy, into its fundamental amino acid constituents. 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