A flavor enhancer that comes from wheat and corn gluten, defatted soy flour and cottonseeds.

There are two basic types: 

·	Light, which is used primarily in vegetable, pork and poultry products
·	Dark, which goes into meaty  stews and broths, soups and sauces. 

However, there are many themes and  variations of the above.

They are used in many foods, especially in bouillon's and soup and gravy mixes.  

It's the "meaty" flavor you taste.

Here's why it taste like meat...  

Beef tastes like beef, chicken tastes like chicken because the meat proteins are made up of 

amino acids (the building blocks of protein), how these amino acids are arranged in the protein, 

make for the different flavors or taste.

Many years ago scientists discovered that the protein in certain vegetables could be re-arranged 

to simulate the taste of meats. 
 A very common vegetable used is the soybean, which is high in protein, and contains all the 

amino acids that meat does, but has to be "re-arranged" to get that "meaty" flavor.  

So.. It's "hydrolyzed" and presto!  The result is a product that has a pleasant "Meaty" savory 

flavor.

The Scientist that discovered this in 1886, was Julius Maggi, you may be familiar with "MAGGI" 

sauce, that was the first Hydrolyzed Vegetable Protein. HVP.

You will see it on labels as HPP, hydrolyzed Plant Protein, or Hydrolyzed Soy, Wheat or Corn Protein. 
We have two basic types at the Joe's store, a "Beefy" one  (# 400) and one for light applications 

such as vegetable, poultry, pork, and veal products  (# 410).

Another feature about HVP, is that it not only is good by it's self, but when added to a natural 

stock, or to meat, the natural flavors and HVP boost each other.  

In other words, 2 plus 2 = 5 (or more).

Usage Level Guidelines

Each end-user should conduct tests to determine acceptable levels for specific uses, 

however, the following guidelines will provide a starting point from which to begin conducting tests.

Seafoods; Casseroles & Gravies:			0.5 % - 1.0 %
Dips:					0.4 % - 0.6 %
Meat Products:				0.5 % - 0.8 %
Meat Cures:				0.4 % - 1.0 %
Powdered Sauce Mixes & Seasonings:		10 %  -  15 %
Snack Foods:				0.3 % - 0.6 %
Soups:					0.5 % - 1.5 %
Soup Bases:				10 %  -  20 %

As a guide. 1% would equal approximately 1 1/2 teaspoons per pint or pound  of product.

Here are a few applications to get you started.  

Make gifts from your kitchen that are really special.

VERY SIMPLE BEEF TYPE BOUILLON

1/2 cup  		Hydrolyzed Vegetable Protein, # 400, Beef flavor  
1 TBSP		Celery salt
2 tsp		Accent ® , (Mono Sodium Glutamate)
1/2 tsp		Onion powder
1/2 tsp		Garlic powder

Mix together well, and sift through a wire mesh strainer 3 times, mixing well between sifting to 

insure a well blended mix.  

Store in a tightly closed container, in a cool, dry place.

Use a level teaspoon per 8 ounces of boiling water to start.  

Amounts used may vary upon individual tastes.

The above recipe is very basic, you may add ground spices of your choice. 

Try starting with about a half teaspoon each to the above mix.  You can also add sugar if you 

desire some sweetness.
A little Xanthan gum would give the broth some additional body.

Use in soups sauces and gravies.  Also it may be added to meat mixtures like hamburgers or 

meat loaves.  

Usage would be approximately 2 level teaspoons per pint or pound.

CHICKEN SOUP AND GRAVY BASE
(Paste type)

3 TBSP		Chicken fat, rendered
3 TBSP		Shortening

1 TBSP		Celery salt
1 TBSP		Onion powder
1/2 tsp		Turmeric
1/4 tsp		White pepper

1/2 cup		Salt
1/2 cup		Hydrolyzed Vegetable Protein # 410  (See Joe's Store)
3 TBSP		Sugar, granulated
2 TBSP		Mono Sodium Glutamate (Accent)

Melt Chicken fat and shortening until just fluid. (Not too hot.) Place into a suitable mixing bowl.

Blend celery salt, onion powder, turmeric and white pepper through a wire mesh strainer mix well.

Stir into spice mixture into melted fats.

Blend salt, HVP, sugar and MSG through a wire mesh strainer and mix well.

Add to the rest of the ingredients.  Mix well until all ingredients are thoroughly distributed.

Place finished mix into a suitable container and keep refrigerated.

Add about 1 teaspoon of the finished mix per 8 oz of boiling water.  
This can be used to boost flavors in any unsalted product such as soups, sauces gravies, meat mixtures.  

Especially light products like veal, pork and of course poultry.  

Use 2 teaspoons per pint of un-salted liquid or pound of meat, etc.