Hydrolyzed Corn Gluten & Soy Protein

Hydrolyzed corn gluten and soy protein are made by breaking down proteins from corn and soybeans using enzymes or acids. This process creates smaller protein fragments and amino acids, resulting in a savory, umami flavor.

These ingredients are used to enhance the savory taste of foods, acting as a flavor enhancer. They are often found in processed foods like soups, deli items, and rice dishes to add a meaty or brothy flavor profile.

Hydrolyzed corn gluten and soy protein are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of amino acids, which are building blocks for proteins. International bodies like JECFA have evaluated similar hydrolyzed proteins, but specific evaluations for this combined ingredient may vary. At typical consumption levels, they are not associated with adverse health effects.