Hydrolyzed Corn Soy Wheat Gluten Protein

Hydrolyzed corn, soy, and wheat gluten protein is made by breaking down proteins from corn, soy, and wheat into smaller pieces. This process, called hydrolysis, uses water and sometimes enzymes or acids to create a liquid or powder that has a strong savory flavor.

Manufacturers add this ingredient to boost savory, umami flavors in foods like broths, soups, sauces, and processed meats. It acts as a flavor enhancer, making foods taste richer and more complex, and is often found in frozen meals, gravies, and seasoned products.

In the U.S., hydrolyzed proteins are generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like JECFA have evaluated similar hydrolyzed proteins. While generally considered safe, individuals with sensitivities to gluten or soy should be mindful of its presence.