hydrolysed vegetable protein

Hydrolysed vegetable protein is composed of various protein substances derived from vegetables and broken down by water and hydrochloric acid to form a new complex with properties different from the original source. Used as a water-binding agent.

References for this information:

Nutrition Research, February 2015, pages 127–135
Industrial Crops and Products, March 2013, pages 469–479
https://www.cir-safety.org/sites/default/files/Plant%20Proteins.pdf

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