Hydrolyzed Corn Protein

Hydrolyzed corn protein is a food ingredient made from corn. It is produced by breaking down corn proteins into smaller amino acids and peptides through a process called hydrolysis, often using acids or enzymes.

Manufacturers add hydrolyzed corn protein primarily to enhance savory flavors, providing an umami taste. It is commonly found in seasoning mixes, soups, sauces, snacks, and processed meat products.

Hydrolyzed corn protein is generally recognized as safe (GRAS) by the FDA for use as a flavor enhancer. It provides a savory flavor and is a source of amino acids. Some individuals may be sensitive to free glutamates, which are naturally present in hydrolyzed proteins, similar to monosodium glutamate (MSG). The FDA considers free glutamates from hydrolyzed proteins to be safe for the general population.