The process of breaking down of more complex, usually water-insoluble substances, like proteins, into simpler, more water-soluble components like amino acids. Acid hydrolyzed proteinaceous substances, commonly called HVP’s contribute taste enhancement, as well as trace aroma components. HVP’s are usually used in savory type of applications. Acid hydrolyzed products can also be used as sources for amino acids combined with reducing sugars as ingredients to be used in a Maillard Reaction.