Sodium Chloride

A new low-sodium hydrolysed vegetable protein (HVP) has been created to ‘solve a riddle’ of how to create a low-sodium HVP without relying on potassium chloride.

Innova – a business division of Griffith Laboratories – claims to have developed a proprietary processing technique to make low-sodium HVP derived from soy, corn, wheat, or all three combined which requires no changes to ingredient lists of companies.

Regular HVP differs with a one-third reduction in the ingredient’s sodium content, ranging from 45% sodium to 30%.

Dr. Dafne Diez de Medina, the vice president of innovation, research and development at Innova, said: “HVP is a product that has been in the market for over a hundred years and no market innovations have been done with it. It remains pretty stable and conventional”.

A decade ago, the company developed a HVP product with potassium driving the acid hydrolysis process which ended the finished product with high levels of potassium chloride instead of sodium chloride.

“The problem is the bitterness is so intense. The beauty of what we are doing is we are still using sodium as the salt that is formed”.

In other words, the new HVP ingredient – Vegemine Advanced Technology (AT) – functions and tastes similarly to regular HVP and allows lower overall sodium content that contains HVP in finished products such as soups, sauces, gravies and snack seasonings.

The firm also said that Vegemine AT is available in many flavour profiles, ranging from poultry-type flavours to beef-type flavours at a cost impact of about one per cent serving in comparison to regular HVP.


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