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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add this ingredient to enhance or create a meaty, savory flavor in foods. …
What it is
Hydrolyzed corn and soy protein is made by breaking down proteins from corn and soybeans into smaller pieces called amino acids. This process is done using acids, enzymes, or heat. It is often used to add a savory, umami flavor to foods.
Why it's used
Manufacturers add this ingredient to enhance or create a meaty, savory flavor in foods. It is commonly found in processed foods like soups, sauces, snacks, and seasoned meat or vegetable dishes.
Health notes
Hydrolyzed corn and soy protein is generally recognized as safe (GRAS) by the FDA. It is a source of amino acids, which are building blocks for proteins. Regulatory bodies like JECFA and EFSA have evaluated similar hydrolyzed vegetable proteins. While generally considered safe, some individuals may be sensitive to ingredients containing hydrolyzed proteins.
Allergen info
This ingredient is derived from soy, which is one of the 9 FDA major allergens. It does not contain gluten as it is derived from corn and soy.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.