Proteins, the building blocks of life, are the major structural components seen in animal and human tissues. With the primary protein structure defined with the specific sequence of amino acids present in it, the amino acids play a vital role in the formation of proteins.

These amino acids are found in animal sources such as meats, milk, fish, soy, and eggs, as well as in plant sources such as beans, legumes, and nut butters.

Flavor enhancers are largely based on amino acids while natural flavor enhancers are specifically derived from natural sources.

The most common ones being "Hydrolyzed Vegetable Protein" and "Hydrolyzed Animal Protein" are additives that are used to increase the protein content and act as a flavor enhancer for the seasoning of a wide variety of foods.

  • Hydrolyzed Vegetable Protein is often used in vegetable, poultry and pork products and is considered to be light
  • The dark one, or the Hydrolyzed Animal Protein is found in products such a sauces, gravies, stews, processed meats etc
  • as a flavour enhancer
  • HVP (Hydrolysed Vegetable Protein)
  • HAP (Hydrolysed Animal Protein)
  • Extracts