Hydrolyzed Corn Gluten

Hydrolyzed corn gluten is made by breaking down corn gluten protein into smaller pieces. Corn gluten is the protein-rich outer layer of the corn kernel, a byproduct of corn wet milling. The hydrolysis process uses enzymes or acids to split the protein chains.

Manufacturers use hydrolyzed corn gluten to add a savory, umami flavor to foods. It can also act as a flavor enhancer, making other tastes more pronounced. It is commonly found in savory products like gravies, soups, sauces, and seasoned snacks.

In the U.S., hydrolyzed corn gluten is generally recognized as safe (GRAS) by the FDA for use as a flavoring substance. Regulatory bodies like JECFA have evaluated similar hydrolyzed proteins and established acceptable daily intake levels. Current research does not indicate adverse health effects from consuming typical amounts found in food.