Hydrolyzed vegetable protein, obtained by acid hydrolysis of vegetable protein food products and is used in order to increase flavor.
Ready to eliminate loss of taste in food and to boost the flavor used in the following product groups.
- Soup
- the bouillon
- Powder Sauces
- Meat Sauce
- condiments
- Spice Blends
Our product range for use and other technical information, please contact us.