Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Acid-hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other vegetable based amino acids, glutamic acid. It is used as a flavor enhancer in many foods, with the benefit of its vegetable origin. Other vegetable sources are tomato and mushroom. Hydrolysis is a digestive process natural occurring in the human and animal stomach and also part of our kitchen cooking process. The neutralization of acid generates salt; hence HVP products are quite salty. A similar product, from dairy origin, is hydrolyzed whey protein.

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