Hydrolyzed Corn
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What it is
Hydrolyzed corn is a protein-rich ingredient made from corn. It is produced by breaking down corn proteins into smaller pieces, called peptides, through a process called hydrolysis. This process can involve using acids, enzymes, or heat.
Why it's used
Hydrolyzed corn is used to add a savory, umami flavor to foods, similar to the taste of meat or broth. It can also act as a flavor enhancer, making other tastes in a food product more noticeable. It is commonly found in soups, broths, sauces, and snack seasonings.
Health notes
Hydrolyzed corn is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of amino acids, which are the building blocks of protein. Regulatory bodies like JECFA and EFSA have evaluated similar hydrolyzed proteins. Evidence does not suggest adverse health effects at typical consumption levels.
Allergen info
Hydrolyzed corn is derived from corn, which is not one of the nine FDA major allergens. It does not contain gluten.
Products containing Hydrolyzed Corn
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NOT A BRANDED ITEM
Classic Vegetable Beef Condensed Soup, Classic Vegetable Beef
High in sodium — 26% DV per serving
56kcal
2.4Protein
0.8Fat
8.8Carbs