TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

HYDROLYSED VEGETABLE PROTEIN [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2012-08-13

English

Subject field(s)
  • Nutritive Elements (Biological Sciences)
  • Biochemistry
  • Food Additives
DEF

A protein obtained from any vegetable, including soybeans, which is broken down into amino acids by a chemical process called "acid hydrolysis."

CONT

HVP is used as a flavour enhancer.

Key term(s)
  • hydrolysed vegetable protein

French

Domaine(s)
  • Éléments nutritifs (Sciences biologiques)
  • Biochimie
  • Additifs alimentaires
DEF

Protéine tirée d'une source végétale, telle que le maïs, le soja ou le blé, qui est décomposée en acides aminés par un procédé chimique (hydrolyse acide) ou enzymatique.

OBS

Elle possède un léger goût de viande et sert de renforçateur d'arôme.

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: