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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add hydrolyzed soy protein to foods to boost their umami or savory taste, …
What it is
Hydrolyzed soy protein is made by breaking down soy protein into smaller pieces using enzymes or acids. This process enhances its savory flavor and makes it easier for the body to digest. It is commonly used as a food ingredient.
Why it's used
Manufacturers add hydrolyzed soy protein to foods to boost their umami or savory taste, acting as a flavor enhancer. It is frequently found in seasoning mixes, marinades, processed meats, and savory snacks.
Health notes
Hydrolyzed soy protein is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Regulatory bodies like JECFA and EFSA have evaluated it. Evidence does not suggest adverse health effects from consuming typical amounts found in food.
Allergen info
Soy is one of the 9 FDA major allergens. Hydrolyzed soy protein is derived from soy, so individuals with soy allergies should avoid it. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.