Hydrolyzed Corn-soy-wheat Protein

Hydrolyzed corn-soy-wheat protein is made by breaking down proteins from corn, soybeans, and wheat into smaller pieces. This process, called hydrolysis, can involve using acids, enzymes, or heat to create smaller peptides and amino acids.

Manufacturers add this ingredient to enhance or create savory, umami, or meaty flavors in foods. It is often found in processed foods like soups, sauces, snacks, and seasonings.

In the U.S., hydrolyzed vegetable proteins are generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like JECFA have evaluated similar ingredients and established acceptable daily intake levels. While generally considered safe, some individuals may experience sensitivity to ingredients like hydrolyzed proteins.