Ingredient hub
Soy Sauce Made From Hydrolyzed Vegetable Protein
HVP soy sauce analog made from hydrolyzed vegetable protein; salty and savory with similar density to regular soy sauce.
Weigh for controlled salinity in broths, sauces, and marinades.
What is Soy Sauce Made From Hydrolyzed Vegetable Protein?
Soy Sauce Made From Hydrolyzed Vegetable Protein is a dense, spoonable ingredient used for flavor concentration and coating. Its texture sits between liquid and solid, so cup measures can vary with stirring, scraping, and how firmly the measure is leveled. This hub provides stable weight conversions to keep batches and seasoning ratios repeatable.
Volume measurements can drift because settling, packing, and texture change the amount of ingredient inside the same spoon or cup. When gram values look surprising, structure is usually the reason rather than an error. Use the same fill method each time and verify by weight.
Chef note:Chef-level consistency starts when one reference cup is matched to a gram baseline.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Soy Sauce Made From Hydrolyzed Vegetable Protein — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 29 |
| 1/4 cup | 58 |
| 1/3 cup | 77 |
| 1/2 cup | 116 |
| 2/3 cup | 155 |
| 3/4 cup | 174 |
| 1 cup | 232 |
| 1 1/2 cups | 348 |
| 2 cups | 464 |
Soy Sauce Made From Hydrolyzed Vegetable Protein — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 15 |
| 2 | 29 |
| 3 | 44 |
| 4 | 58 |
| 5 | 73 |
| 6 | 87 |
| 7 | 102 |
| 8 | 116 |
| 9 | 131 |
| 10 | 145 |
| 11 | 160 |
| 12 | 174 |
| 13 | 189 |
| 14 | 203 |
| 15 | 218 |
| 20 | 290 |
| 25 | 363 |
| 30 | 435 |
Soy Sauce Made From Hydrolyzed Vegetable Protein — g → Cups
| g | Cups |
|---|---|
| 50 | 0.2 |
| 100 | 0.4 |
| 150 | 0.6 |
| 200 | 0.9 |
| 250 | 1.1 |
| 300 | 1.3 |
| 350 | 1.5 |
| 400 | 1.7 |
| 450 | 1.9 |
| 500 | 2.2 |
| 600 | 2.6 |
| 700 | 3.0 |
| 800 | 3.4 |
| 900 | 3.9 |
| 1000 | 4.3 |
Soy Sauce Made From Hydrolyzed Vegetable Protein — mL → g
| mL | g |
|---|---|
| 10 | 10 |
| 25 | 25 |
| 50 | 49 |
| 75 | 74 |
| 100 | 98 |
| 125 | 123 |
| 150 | 147 |
| 200 | 196 |
| 250 | 245 |
| 500 | 491 |
| 750 | 736 |
| 1000 | 981 |
Soy Sauce Made From Hydrolyzed Vegetable Protein — Tsp → g
| Tsp | g |
|---|---|
| 1 | 5 |
| 2 | 10 |
| 3 | 15 |
| 4 | 19 |
| 5 | 24 |
| 6 | 29 |
| 7 | 34 |
| 8 | 39 |
| 9 | 44 |
| 10 | 48 |
| 11 | 53 |
| 12 | 58 |
| 13 | 63 |
| 14 | 68 |
| 15 | 73 |
| 20 | 97 |
| 25 | 121 |
| 30 | 145 |
Soy Sauce Made From Hydrolyzed Vegetable Protein — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
Condiments
Viscous condiments like ketchup, BBQ sauce, or dips tend to cling stubbornly to measuring cups. This leads to waste and messy cleanup. Weighing directly into your dish or pan is the professional, clean, and accurate method.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Keep sealed away from heat and light; refrigerate after opening to retain flavor.
FAQ
- Does it taste like traditional soy?
- Flavor differs (HVP-based), but density is comparable; adjust to taste.