Food technologists have long been aware that protein hydrolysis produces a unique bouillon-like flavour, a taste known as "umami". variously described as "savoury" or "earthy", umami has come to be recognized as the fifth taste, after salty, sweet, sour and bitter. umami also has the property of enhancing other flavours by imparting a depth and fullness to them . Hydrolyzed Vegetable Protein (HVP) is used as a substitue for monosodium glutamate, to create savoury flavours and umami taste sensations. HVP is hydrolyzed proteins combined with sodium salt and is available from different proteins sources such as soy, rice and groundnut HVP - S, R, G Protein Concentration : 30% - 60% Sodium Concentration : 30% - 50% Source: Soy, Rice, Groundnut