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Welcome to World to Home 歐洲精緻生活


Hydrolyzed Vegetable Protein / HVP

Hydrolyzed Vegetable Protein (HVP) is a foodstuff obtained by protein hydrolysis, used as an ingredient to create a bouillon (broth) taste without the need for vegetables, bones, simmering, or other standard elements of making bouillon from scratch. The production process of HVP can be divided into acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, such as fermented soy sauce. HVP products are particularly used to enhance the taste of soups, sauces, meat products, snacks, and other dishes, as well as in the production of ready-to-cook soups and bouillons.

水解植物蛋白, Hydrolyzed Vegetable Protein, HVP, 化妝品添加物, 化妝品成分, 保養品成分, 保養品添加物, 食品風味增強, 安全食品成分, 蛋白質水解技術, 食品工業應用, 過敏性評估, 3-MCPD安全標準


The use in food

Enhances the flavor of food, especially in soups and sauces.
Used as an ingredient in instant soups and bouillons to improve taste and texture.
Compensates for flavor loss in canned, frozen, or dried food production.


Mainly derived from plant-based protein sources, such as defatted oil seeds and cereal proteins.
Acid hydrolysis involves cooking proteins with diluted hydrochloric acid at 90 to 120°C for up to 8 hours.
Enzymatic hydrolysis uses proteases to break down proteins.
The final product may be spray-dried or vacuum-dried for further use as a food ingredient.

Globally Harmonized System of Classification and Labelling of Chemicals 


To ensure the safety of Hydrolyzed Vegetable Protein (HVP) products for human consumption, countries have set legal limits to control its content.

Regarding allergenicity, European law mandates the labeling of allergens. Since proteins are broken down into individual amino acids, they are less likely to cause allergic reactions. However, allergic reactions are still being researched.

The hydrolyzed vegetable protein used in our company's product ingredients is sourced entirely from plants and complies with the safety standards of both the European Union and Taiwan.


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