e/Hyrdrolyzed Corn Protein

Information
has gloss	eng: Acid-hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods, and circumvents the necessity to add the controversial monosodium glutamate on the label.
lexicalization	eng: Acid-hydrolyzed vegetable protein
lexicalization	eng: Hydrolized vegetable protein
lexicalization	eng: Hydrolyzed vegetable protein
lexicalization	eng: Hyrdrolyzed Corn Protein
instance of	c/Umami enhancers