Hydrolysed Protein

Hydrolyzed protein is made by breaking down proteins from sources like soy, wheat, or animal meat into smaller pieces called amino acids. This process, called hydrolysis, uses water and sometimes enzymes or acids to achieve the breakdown. The resulting product is often a liquid or powder.

Manufacturers add hydrolyzed protein to foods to enhance or add a savory, umami flavor, similar to MSG. It's commonly found in seasonings, sauces, broths, and snack foods. It acts as a flavor enhancer, boosting the overall taste profile of the product.

Hydrolyzed 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 and EFSA have evaluated various hydrolyzed proteins and found them safe for consumption. Some individuals may be sensitive to the added glutamates, which can occur during the hydrolysis of proteins.