Each Of The Following: Hydrolyzed Soy Protein

Hydrolyzed soy protein is made by breaking down soy protein into smaller pieces called amino acids. This process is typically done using enzymes or acids. It is often used to add a savory, umami flavor to foods.

Manufacturers add hydrolyzed soy protein to foods to enhance their savory taste, acting as a flavor enhancer. It is commonly found in soups, sauces, processed meats, and snack foods, where it contributes a rich, meaty, or brothy flavor profile.

Hydrolyzed soy protein is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of amino acids, which are building blocks for the body. JECFA has evaluated hydrolyzed vegetable proteins, including soy, and found them to be safe when consumed at typical levels. No specific health concerns are associated with its consumption at normal dietary levels.