Talk:Hydrolyzed vegetable protein

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This is not a good suggestion as these are 2 completly seperate subjects. Better would be to combine it with yeast extracts

I agree. Hydrolzed vegetable proteins is a way food manufactures put MSG in a product without saying MSG on the label, but it is a separate topic. —Preceding unsigned comment added by 72.177.42.223 (talk) 16:04, 6 December 2007 (UTC)

I second (or third) the notion that HVP deserves a separate topic. As a Culinary Scientist and Product Developer that uses both, they are completely different products, sometimes used in similar ways, but HVPs deliver much more than just Glutamate. They are very beefy or chickeny too. Also, they are produced in completely different ways and from different sources. I think the fact that the current HVP page mentions that the product contains glutamate (as virtually all proteins do) suffices. —Preceding unsigned comment added by 204.90.118.3 (talk) 13:41, 15 September 2008 (UTC)

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Ok, so out of nowhere, at the end of the article, it's a carcinogen? —Preceding unsigned comment added by 71.231.241.198 (talk) 01:06, 5 March 2010 (UTC)

The Canada Health reference does not make a clear distinction between glutamate and its salt. It does NOT say HVP is high in MSG, however treating amino acids with lye does suggest that. A reference that measure MSG in HVP would be helpful. (EricG) —Preceding unsigned comment added by 216.232.153.152 (talk) 18:27, 9 March 2010 (UTC)

Page move

Since acid hydrolysed vegetable protein is a subgroup of HVP, I copied the contents of the AHVP-article into the HVP-article and placed a redirection into this one - this way around it simply makes more sense.

Cheers,--Docjester (talk) 11:53, 10 April 2015 (UTC)

This article seemed, well, stubby and not very factual. I tried to improve it with the background information and literature I have. Feel free to discuss, cheers! --Docjester (talk) 08:17, 15 August 2014 (UTC)

Adding salt to enzymatic HVP

For the production process of enzymatic HVP, enzymes are used to break down the proteins. […] Since no salt is formed during the production process, adding salt as an ingredient is common practice to meet the criteria as described in the European Code of Practice for Bouillons and Consommés.

After reading the Codex Standard for Bouillons and Consommés, I find there a maximum of 12.5 g/l sodium chloride in the product when prepared ready-for-consumption in accordance with the directions for use (section 3.2.1, page 2) but I don't find any minimum. Unless there is a minimum requirement that I missed elsewhere in that document, I suggest changing the second sentence above to something less misleading, for instance Since no salt is formed during the production process, salt is commonly added for taste, without exceeding the maximum described in the European Code of Practice for Bouillons and Consommés. — Tonymec (talk) 15:11, 28 July 2020 (UTC)

I missed a different text, the Code of Practice for Bouillons and Consommés 2019, but neither do I find there a minimum, only a maximum, albeit of only 11 g/l in the product ready-to-eat, or 50% in the dry extract. Thus my above conclusion stands. — Tonymec (talk) 15:39, 28 July 2020 (UTC)