August 29, 2008, Newsletter Issue #220: Hydrolyzed Vegetable Protein (HVP)

Tip of the Week

Hydrolyzed vegetable protein (HVP) is a protein obtained from any vegetable, including soybeans. The protein is broken down into amino acids by a chemical process called acid hydrolysis. HVP is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring and spice blends, and canned and frozen vegetables.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Not finding the advice and tips you need on this Vegetarian Tip Site? Request a Tip Now!


Guru Spotlight
Phyllis Serbes