Hydrolyzed Corn

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.

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.

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.