| Identification | Back Directory | [Name]
Protein hydrolyzates, vegetable | [CAS]
100209-45-8 | [Synonyms]
Peptone from vegetables
Peptone from potatoes No. 2
Peptone from vegetable
HYDROLYZED VEGETABLE PROTEIN
Vegetable protein hydrolyzate
Protein hydrolyzates, vegetable
protein hydrolyzates from vegetable
TIANFU-CHEM Protein hydrolyzates, vegetable
Neopeptone (vegetable), Peptone from vegetables
Meat peptone replacement, Peptone from vegetables
Gelatin peptone replacement, Peptone from vegetables
Casein acid hydrolysate replacement, Peptone from vegetables
Peptone from vegetables, Tryptone from vegetables, Vegetable hydrolysate
Peptone (vegetable), No. 3, Peptone from vegetables, Vegetable Proteose Peptone
Liver Hydrolysate Replacement, Liver Powder Replacement, Peptone from vegetables | [EINECS(EC#)]
309-353-8 | [MDL Number]
MFCD05865474 |
| Chemical Properties | Back Directory | [density ]
0.184[at 20℃] | [solubility ]
H2O: soluble2%, clear (light yellow and light brown-yellow and light brown) | [PH]
6.6±0.5 (25℃, 2% in H2O) | [Water Solubility ]
786g/L at 30℃ | [LogP]
-1.775 at 25℃ | [Uses]
Hydrolyzed Vegetable Protein(HVP) The common name of vegetable protein hydrolyzates. The ingredient is specific to the protein source such as hydrolyzed soy protein. They are flavor enhancers obtained from vegetable proteins such as yeast extract, soy protein, wheat gluten, corn gluten, defatted soy flour, and defatted cottonseed. The proteins are hydrolyzed into their component amino acids after which the reaction mixture is neutralized with sodium carbonate and refined. The refined liquid HVP consists of amino acids, monosodium glutamate, amino acid derivatives, salt, and water. After being stored for several months, the liquid HVP is concentrated into a paste, dried, and ground. A typical dried HVP consists of 40–45% salt, which is generated during the neutralization process and serves to enhance the mouth feel of the HVP and provide preservation properties. It normally contains 9–12% monosodium glutamate and the remaining fraction consists of flavor solids. There are two basic types: pale HVP, which functions as a flavor enhancer with delicate spray flavors used in cream-type soups and sauces, and poultry; and dark HVP, which functions as a flavor donor with strong meaty flavors used in stews and broths. HVP is stable under varying processing conditions. It is used to improve flavors in soups, dressings, meats, snack foods, and crackers. It is also termed hydrolyzed protein.
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| Hazard Information | Back Directory | [Definition]
Substance obtained by acidic, alkaline, or enzymatic hydrolysis of mixed vegetables composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin. | [General Description]
Peptone (vegetable) acid hydrolysate is a purified hydrolysate which provides the necessary nitrogenous material for culture media or can be used when amino acid mixtures are specified. It can be used for preparing Antibiotic Sensitivity Test Media including Mueller Hinton Agar, in media requiring quantitative addition of tryptophan, in vaccine preparation media as a source of high concentration of free amino acids. | [Flammability and Explosibility]
Nonflammable |
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