Fructose And Hydrolyzed Vegetable Protein

Fructose is a simple sugar found naturally in fruits and honey. Hydrolyzed vegetable protein (HVP) is made by breaking down vegetable proteins, often from soy or wheat, using acids or enzymes. The two are often combined as a sweetener and flavor enhancer.

This combination is used to add sweetness and savory (umami) flavor to foods. Manufacturers use it in products like frozen appetizers, pickles, and relishes to enhance their taste profile.

Fructose is a source of calories and is metabolized by the body. High intake of added sugars, including fructose, is linked to health concerns like weight gain and dental cavities. The FDA considers fructose generally recognized as safe (GRAS) when used as intended. Hydrolyzed vegetable protein is also considered safe by the FDA. JECFA and EFSA have evaluated various forms of sugars and protein hydrolysates, setting guidelines for their use.