Ingredients in use: soy sauce & HVP

Prepared Foods, August, 2003 by William A. Roberts, Jr.

Turning Protein

During the technical sessions at the 2001 meeting of the Institute of Fond Technologists (IFT), one research team unveiled an alternative to acid hydrolyzed vegetable protein. The alternative, identified as enzymatically hydrolyzed vegetable protein (eHVP), used wheat gluten as the raw material "because of its feasible degradation." Hydrolyzed by koji-culture, the hydrolyzation was in the presence of salts and at high temperature. The reported degradation ratio was higher than commercialized yeast extracts. The odor and color also were weaker than yeast extracts. The resulting eHVP also lacked monochloropropanol and dichloropropanol at the detectable level of 5pph. Furthermore, the flavor intensity was enhanced two times and four times, respectively, with the addition of 0.001% and 0.003% of nucleic acids. The principals suggested that the eHVP could replace monosodium glutamate, yeast extract and beef extract, as well as HVP.

Website Resources:

www.fda.gov/fdac/special/foodlabel/in gred.hlml--Ingredient Labeling: What's in a Food?

http://ift.confex.com/ift/2001/techprogram/paper_9433.htm--IFT paper: Development of enzymotically hydrolyzed vegetable protein with koji-culture and its application to foods

www.mindfully.org/WTO/Global-FoodFight25aug02.htm--San Francisco Chronicle article "Global Food Fight Brews Over Sauce Labeling"

Some of the information in this article was derived from Mintel International's Global New Products Database, www.gnpd. com, 312-932-0400. For more information on the GNPD, e-mail: kthackston@mintel.com

RELATED ARTICLE: Soy sauce ... a spectacular flavor enhancer.

Ranch Dressing. Pasta Salad. Chicken Fajitas. Veggie Burger. Chocolate syrup. Gingerbread. What ingredient do all these foods have in common? Soy sauce. A peek at today's ingredients statements shows a greater presence than ever of this characteristic ingredient and mystical flavor enhancer.

For over 2,000 years, soy sauce traditionally has been at the heart of Asian cuisine. Made from soybeans that have been "brewed" (or fermented) over several months, enzymes create amino acids and peptides while breaking down soy proteins. The numerous flavor compounds derived from this process gives soy sauce it unique flavor profile and aroma.

Soy sauce shines in a surprising variety of applications. It heightens the meaty flavor in savory dishes, while adding color and enhancing aroma. It unifies spice flavors in marinades and tempers the harshness of vinegar in salad dressing. In snack foods, it blends together other seasoning ingredients as it also adds salt, color and savory flavor. In lesser-known roles, it blends yeast and grain flavor notes in breads and other baked goods, and even moderates sweetness in confections such as chocolate syrup.

Although soy sauce's appeal may extend to the benefit of a "cleaner" ingredient statement (it often is substituted for the controversial monosodium glutamate [MSG], without usage or application restrictions), it does have some glutamic acid, which occurs naturally during the breakdown of proteins. However, soy sauce only needs to be declared on a food label by name, followed by the ingredients from which it is made.